Presented by Career Services Fine Dining Etiquette 160 Henry
Parkway, McDonough, GA 30253 (678) 547-6584
Slide 2
What is the Purpose of Etiquette? Etiquette rules are actually
supposed to make you feel comfortable, not uncomfortable. The idea
is that if there are standards that people abide by, then you can
have confidence that you are behaving "appropriately." It takes the
guesswork out of public behavior. Dining Etiquette by Kim Meredith
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Slide 3
Why Learn Dining Etiquette? Many employers want to see how
candidates handle themselves in a public and/or formal dining
setting. In todays world of work, not just in Corporate America,
business is often conducted over a meal. Professional networking
also takes place over appetizers or a meal. Your behavior and
presentation can make you or break you. Dining Etiquette by Kim
Meredith 3
Slide 4
Job Interviews & Dining The primary purpose is the
interview, not the meal. Dining-Interviews follow the same
principles as regular interviews, so preparation is key.
Dining-Interviews require you to multi-task, while minding your
manners. Topics to avoid: Health, Religion, Politics or other
controversial subjects. Dining Etiquette by Kim Meredith 4
Slide 5
Job Interviews & Dining There is a chance that you will
dine and interview with more than one person representing the
employer. Can be more stressful than a one-on-one interview.
Initially address your answer to the person who asked it, but move
your eyes around the table to others to make a personal connection
with them also. Dining Etiquette by Kim Meredith 5
Slide 6
Job Interviews & Dining: DOs and DONTs Dont go hungry. Do
be prepared to pay, just in case. Dont order alcohol, even if the
host/hostess does. Do prepare questions you will ask the employer.
Dont order the most expensive item on the menu. Do be polite and
know proper etiquette. Do have cash in case you have to pay for
parking or to tip for valet service. Dining Etiquette by Kim
Meredith 6
Slide 7
Job Interviews & Dining: DOs and DONTs Do bring your
pad-folio, a nice pen and extra resumes. Do bring your list of
prepared questions. Dont order messy foods or finger foods. Do eat.
Just dont eat vigorously. Dont order garlic. Do be polite and
diplomatic if a problem with service should occur. Dont order
dessert unless the host/hostess does. Do slip in your
well-thought-out answers in between bites. This is what its all
about. Dining Etiquette by Kim Meredith 7
Slide 8
Before the Meal Locate the restaurant and plan your driving
path and parking. Check to see if a menu is available online. If
so, familiarize with the food options. Turn cell phone off. (Or,
dont bring it in.) Shake hands with each interviewer. Dining
Etiquette by Kim Meredith 8
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Being Seated at the Table Dining Etiquette by Kim Meredith Both
men and women should always enter the chair from the RIGHT side of
the chair. Simply pull the chair out and take a seat. First Thing
Upon Being Seated: Place your napkin in your lap. (The only
exception to this rule: If there is an identifiable host or
hostess, you will want to wait and follow their lead.) 9
Slide 10
The Napkin Dining Etiquette by Kim Meredith LUNCH The napkin
used for lunch is smaller than a dinner napkin. Unfold the napkin
entirely and place horizontally across your lap. The shape you will
see in your lap is SQUARE. DINNER The napkin used for dinner is
large. Unfold the napkin only way, with the fold facing toward you
and place horizontally across your lap. The shape you will see in
your lap is a RECTANGLE. 10
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Bread Plate Dinner Plate Dining Etiquette by Kim Meredith The
Place Setting Will Depend On The Courses and Beverages Being
Served. Here is a full-setting: 11
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Which Drink is Yours? b d MEMORY DEVICE TO HELP YOU Hold both
hands in front of you, palms facing each other. Make a b with your
left hand. Make a d with your right hand. Bread (b) is always on
your left, and drink (d) is always on your right. Dining Etiquette
by Kim Meredith 12
Slide 13
Ordering Dining Etiquette by Kim Meredith As the guest, your
order will be taken first. It is acceptable to ask the server
questions. Avoid asking for substitutions. Order only two courses
unless the host/hostess makes a comment encouraging you to order
another. Courses Include: Appetizer, Soup, Salad, Entre,
Dessert/Coffee Avoid messy foods or finger foods. Water and Tea are
always acceptable. Soda is sometimes acceptable. Alcohol is never
acceptable. Cherry tomatoes can be a nightmare when trying to cut
them. Just dont eat them. 13
Slide 14
The Utensils Always use the knives and forks FROM THE OUTSIDE
IN, no matter how many there are. The outside fork is for salad.
The fork closest to the plate is for the main course. The
silverware will be removed as you finish each course. Used utensils
are never placed on the table. Dining Etiquette by Kim Meredith
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Slide 15
When To Begin Drinking and Eating? If water is on the table as
you are seated, it is appropriate to sip your water after everyone
is seated (once your napkin is in your lap). Other beverages and
food: WAIT UNTIL EVERYONE HAS BEEN SERVED TO BEGIN. It is cordial
to wait until the host/hostess begins eating/drinking. Dining
Etiquette by Kim Meredith 15
Slide 16
The Bread Can be in a basket. Or, sometimes will be on your
bread plate upon your arrival. Do not begin eating bread or other
communal food until the host indicates. Always tear bread into
bite-size pieces, butter, and then eat. Never butter the entire
piece (or ) and eat the slice. When you pick up the bread basket,
offer it, first, to the person to your left. Then serve yourself
and pass to the right. Dining Etiquette by Kim Meredith 16
Slide 17
Passing Items 1.First offer the item to the person on your
left, before serving yourself. 2.Serve yourself. 3.Then pass to
your RIGHT. Items To Pass Can Include: Salad Dressing Salt &
Pepper (always passed together) Cream and Sugar (can be passed
separately) Bread Basket Sweetener Dining Etiquette by Kim Meredith
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Slide 18
Salt & Pepper The salt and pepper are MARRIED. You must
always pass them together, even if someone only requests one of
them. Never salt or pepper your food before tasting it. It is
considered rude. Dining Etiquette by Kim Meredith 18
Slide 19
Cream and Sugar The cream and sugar are DIVORCED. They do not
have to be passed together. Pass only the requested item. Dining
Etiquette by Kim Meredith 19
Slide 20
Soup & Salad Dining Etiquette by Kim Meredith Dip your soup
spoon away from yourself to fill your spoon with soup. Rest your
spoon periodically. If a service plate is behind the bowl, use it.
If not, rest your spoon in the bowl of soup. To finish the last
bite of soup, it is acceptable to tip your bowl slightly to fill
your spoon. It is okay to cut your salad if the pieces are too big.
Cut only a few pieces at a time. Cherry tomatoes are an
accident-waiting-to- happen. Just dont eat them. 20
Slide 21
Two Dining Styles Dining Etiquette by Kim Meredith 1. American
Style 2. European Style Both are acceptable in the United States.
Choose the one you are most comfortable with. 21
Slide 22
Begin To Eat Dining Etiquette by Kim Meredith Both American and
European styles begin the same way: Start with the entre meat.
Begin with your fork in your left hand, tines facing down, with the
index finger along the back of the fork. At the same time, your
knife should be in your right hand, blade facing down, with the
index finger along the back of the knife. 22
Slide 23
American Style After cutting your food, place the knife at the
upper edge of your plate. TRANSFER THE FORK OVER TO YOUR RIGHT HAND
and place the food into your mouth with the tines facing up. Your
left hand goes in your lap while you are taking a bite. While
resting, your hands always stay below the table. (unless you are
taking a drink) Dining Etiquette by Kim Meredith 23
Slide 24
European Style After you have cut your food, KEEP THE FORK IN
YOUR LEFT HAND, and place the food into your mouth with the tines
facing down. To put a soft food onto your fork, spear the meat and
use your knife to push the food up and onto the back of the fork.
This is standard for European style. While resting between bites,
your hands and wrists (not forearms or elbows) always stay above
the table. Dining Etiquette by Kim Meredith 24
Slide 25
What To Do If Your Napkin Falls On The Floor? Dining Etiquette
by Kim Meredith If your napkin falls on the floor and it is within
easy reach, retrieve it. If you are unable to retrieve the napkin
without drawing attention to yourself, ask the server for another
one. 25
Slide 26
Taking a break Dining Etiquette by Kim Meredith There is a
silent signal to the wait-staff that you are not quite finished
eating, but only taking a break. This method is the same for both
styles: Rest your fork, tines down, on the left side of your plate,
around 7 oclock. Rest your knife, blade facing in, on the right
side of your plate, around 5 oclock. Depending on how much room you
have on your plate, you may have to adjust the utensils apart more
or a little closer together. They can overlap in the center of the
plate if necessary. 26
Slide 27
Finished Eating Dining Etiquette by Kim Meredith There is a
silent signal to the wait-staff that you are completely finished
eating. This method is the same for both styles: Place your fork
and your knife side-by-side at the 10:20 position on a clock, with
the fork on the inside. (some say 9:15 position) Fork tines can
face up or down. The knife blade always faces inward on the plate.
When you are finished, place your napkin on the table on the left
side of your plate. This is the only time the napkin goes back on
the table. 27
Slide 28
Excusing Yourself From The Table During The Meal Dining
Etiquette by Kim Meredith Loosely place your napkin on the back of
your chair, never in the seat. While making the motion to get up,
simply inform the person to the left and right Please excuse me.
Ill be right back. Get out of your chair on the RIGHT side. 28
Slide 29
Important Points Dining Etiquette by Kim Meredith Limit
sweetener to two packets. Tear one (or both at the same time) of
the way at the top of the packet. Leave the paper waste neatly on
the coffee service plate or on an empty bread plate. When in doubt,
use your utensils rather than your fingers (even French fries). If
there is a problem with your food, handle it discreetly. Dont cause
a scene. Your napkin is used to blot or dap your mouth. Bring food
to your mouth, not mouth to the food. 29
Slide 30
Important Points Dining Etiquette by Kim Meredith Men should
rise when a woman leaves the table. It is not necessary to
completely stand for a temporary departure. Simply rise off the
seat to acknowledge her leaving. Never groom at the table. (e.g.
lipstick, face powder, eye-contacts, etc.) Some restaurants require
you to keep your jacket on during the meal. If your utensil falls
on the floor, discreetly ask the server for another one. If food
falls off of your plate onto the floor, leave it and dont step in
it. If it falls onto the table, use your fork and move it up onto
the corner of your plate. Or, let it be. It is polite to leave some
food on your plate. 30
Slide 31
How Do I Eat and Interview at the Same Time? Dining Etiquette
by Kim Meredith Remember, the point of the occasion is NOT the
meal. You actually may not have much time to eat. You can initiate
asking questions so that the conversation is more balanced and you
have more time to eat. Dont try to eat too fast. A large,
hurriedly- eaten meal can make you drowsy and uncomfortable; a
disadvantage if you still have to perform after the meal. 31
Slide 32
If You Dont Like An Item Dining Etiquette by Kim Meredith Be
polite. Never criticize or state your dislike. Eat the foods you do
like and try unfamiliar foods. If you are asked if you like
something, and it would be an obvious untruth if you dont, say
something gracious like Im not accustomed to this flavor, but Im
glad to have the opportunity to try it. The job that you are being
interviewed for may involve dining. Thus you could be evaluated for
your grace in such situations. 32
Slide 33
Points To Remember The purpose of the meal is the interview.
Follow the lead of your host/hostess. Be discreet and polite. 33
Dining Etiquette by Kim Meredith
Slide 34
Taxonomy of an Interview A first interview typically has 6
identifiable phases: 1. Breaking the ice with small talk 2.
Recruiter asking questions of the candidate 3. Recruiter asking
more probing questions for in-depth information 4. Candidate asking
questions of the recruiter 5. Following up and going over next
steps in recruitment process 6. The close Dining Etiquette by Kim
Meredith 34
Slide 35
Interview Attire Dining Etiquette by Kim Meredith Before you
are able to speak or shake hands, the interviewer, as well as
everyone else you meet, is going to notice your appearance. An
unfavorable first impression with any of these employees could
easily ruin your chances of getting the job, especially if the
other candidates are all impeccably dressed. First impressions are
critical! Remember, you are marketing a product yourself to a
potential employer. Would you select a product off of the grocery
shelf that did not look appealing? Probably not. You must make
every effort to be professionally dressed for an interview, as well
as throughout your career in order to be seen as promotable. The
general rule regarding appearance is to dress conservatively. Its
how you are dressed that sets the tone of the interview. If
possible, prior to the actual interview investigate your
prospective employer so that what you wear to the interview makes
you look as though you fit in with the organization. If you
overdress (floral dress you might wear to church) or under-dress
(khakis and golf shirt), the potential employer may feel that you
dont care enough about the job. Your goal should be to look
successful and professional. 35
Slide 36
Professional Attire means: Dining Etiquette by Kim Meredith A
suit or coat and matching pants or skirt in a dark color, such as
black, grey, or navy. Make sure all of your clothes are clean and
pressed and your shoes are polished. Your hair should be nicely
trimmed or styled, making sure that no hair falls into your face
during the interview. Tattoos are hidden under clothes or makeup.
An overall look that conveys competency, maturity, and reliability.
Attention to detail is crucial, and it will be important in your
job responsibilities as well as in the interview process. 36
Slide 37
Womens Attire Dining Etiquette by Kim Meredith Business suit in
a conservative dark matt color (nothing shiny); skirt hemline (if
wearing a skirt) should come to knees or right below not too short
or too long. Matching white or off-white blouse; avoid anything
with lace or low cut. Dark closed toe shoes with a conservative
heel stick with the basic pump and avoid anything with straps or
decorative fixtures; make sure you polish your shoes before the
interview (interviewers will often at candidates shoes). Wear flesh
color hose when wearing a skirt. Light to moderate makeup; no heavy
eye shadow, blush, or very bright lipstick. No perfume or perfumed
body lotion (you never know if the interviewer will be extra
sensitive to scents; too much perfume or cologne is a commonly
cited reason for failed interviews). Conservative jewelry; wear
only one set of small earrings, no charm bracelets, and no
necklaces with names on them (an interesting pin worn on the lapel
will sometimes give the interviewer something to compliment). No
visible piercings in nose, eyebrows, tongue, navel, or excessively
on the ears. Conservatively manicured hands with short nails and no
colored nail polish. Hair should be short or pulled back from your
face; style should not make the interviewer wonder how you got it
to stay in place. 37
Slide 38
Mens Attire Dining Etiquette by Kim Meredith Business suit in a
conservative dark color; wool or wool blend preferably no summer
seersucker or linen and nothing shiny. White or off-white button
down shirt. Dark matching dress shoes; make sure they are polished.
Conservative tie. Basic leather belt. Clean shave and clean,
trimmed nails. No cologne or after shave lotion. No earring(s) or
visible piercings in nose, eyebrows, tongue, or naval. 38
Slide 39
Behavioral Interview Questions Dining Etiquette by Kim Meredith
Describe a situation in which you were able to use persuasion to
successfully convince someone to see things your way. Describe a
time when you were faced with a stressful situation that
demonstrated your coping skills. Give me a specific example of a
time when you used good judgment and logic in solving a problem.
Give me an example of a time when you set a goal and were able to
meet or achieve it. Tell me about a time when you had to use your
presentation skills to influence someone's opinion. Give me a
specific example of a time when you had to conform to a policy with
which you did not agree. Please discuss an important written
document you were required to complete. Tell me about a time when
you had to go above and beyond the call of duty in order to get a
job done. Tell me about a time when you had too many things to do
and you were required to prioritize your tasks. Give me an example
of a time when you had to make a split second decision. What is
your typical way of dealing with conflict? Give me an example. Tell
me about a time you were able to successfully deal with another
person even when that individual may not have personally liked you
(or vice versa). Tell me about a difficult decision you've made in
the last year. Give me an example of a time when something you
tried to accomplish and failed. Give me an example of when you
showed initiative and took the lead. Tell me about a recent
situation in which you had to deal with a very upset customer or
co- worker. Give me an example of a time when you motivated others.
Tell me about a time when you delegated a project effectively. Give
me an example of a time when you used your fact-finding skills to
solve a problem. Tell me about a time when you missed an obvious
solution to a problem. Describe a time when you anticipated
potential problems and developed preventive measures. Tell me about
a time when you were forced to make an unpopular decision. Please
tell me about a time you had to fire a friend. Describe a time when
you set your sights too high (or too low). 39
Slide 40
Before, During & After The Interview Dining Etiquette by
Kim Meredith BEFORE Thoroughly research the company or organization
and be familiar with their services, mission and vision, and
clientele/patients/customers. Be thoroughly familiar with the job
vacancy notice, if appropriate. Plan your physical presentation
ahead of time. Prepare answers to typical interview questions and
practice your answers in front of a mirror or with an honest friend
or member of the Career Services staff. You want to make sure that
you project confidence and composure in your answers. Make extra
copies of your resume, your references, and portfolio materials, if
appropriate, and take to the interview in a nice pad-folio,
portfolio or briefcase. Find out the exact location of the
interview, how long it will take to get there, alternate route, and
plan to arrive 15-30 minutes early. Always have single bills and
change for a parking meter or lot. If you have the option of
scheduling an interview, take into account your cycle of energy. If
you are not a morning person, schedule an afternoon interview. If
you drag in the afternoons, schedule a morning appointment.
However, if your interview is scheduled without your input, then
make the most of the time you are in front of the employer. If you
are one of the first, make a positive lasting impression through
your knowledge of the employer, knowledge of yourself, and how you
can add value to the hospital/company. If you are in the middle, do
something that will energize the recruiter such as asking the
recruiter about themselves and what their typical day is like and
then relate what you have in common and how you would be challenged
in that kind of environment. If you are one of the last to be
interviewed, make sure you have something fresh to say in order to
differentiate you from all who went before you, such as personal
knowledge of the companys services/departments and how you were
impressed or have suggestions on how to improve it. Keep in mind
that even a weary recruiter has an interest in what you say and how
you present yourself. DURING A first interview typically has 6
identifiable phases: (1)Breaking the ice with small talk
(2)Recruiter asking questions of the candidate (3)Recruiter asking
more probing questions for in-depth information (4)Candidate asking
questions of the recruiter (5)Following up and going over next
steps in recruitment process (6)The close 40
Slide 41
Before, During & After The Interview Dining Etiquette by
Kim Meredith DURING (contd) Enter the interview room with a smile,
a positive attitude, and a firm handshake. Maintain good eye
contact throughout the interview and always look genuinely
interested in the company or organization and the job. Speak
clearly and avoid slang words. Have confident answers for typical
interview questions (see list of sample interview questions). Be
prepared to provide examples and stories of how you have used your
knowledge, skills, and abilities, relevant to the position. Review
key qualifications for the position and know how you can use your
assets for the companys benefit. View each question as an
opportunity to sell yourself. Identify strengths and specific
examples or stories. Examples are absolutely critical. Keep your
responses concise and focused, but not abrupt. Never say anything
negative about a former company, employer or staff member. Have two
or three questions prepared to ask the interviewer which highlight
your research and interest. Ask for the interviewers business card,
or clarify the interviewers name and correct spelling, before
leaving the interview. Before leaving, emphasize your interest in
the position and briefly summarize your skills that make you a good
fit for the position. AFTER Immediately send a thank you note to
the interviewer(s). If a panel interviewed you, send a thank-you to
each person. Keep a record of the date of the interview, with whom
you spoke, impressions of the employer, and any questions that
arise after the interview for future reference. Work on answers to
interview questions that you were not confident about and set up a
mock interview with the Career Services Office if you need
additional interview practice. Continue to apply for positions and
interview with other employers until you have accepted an offer.
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Slide 42
The Employers Perspective Dining Etiquette by Kim Meredith
Interviews involve give-and-take from interviewers and candidates.
Different perspectives are obtained when a candidate is interviewed
by multiple people. Employer questions will revolve around how well
a candidate can work with and through people. An interview is a
means of sorting through doers and posers. Employers seek examples
of how candidates build and maintain personal relationships and
mutual trust. Whatever is on a resume is fair game to be discussed
in an interview. Interviewers look and listen for values alignment
to the mission of the employers. Questions can be designed to
explore the resourcefulness of a candidate. 42
Slide 43
Bread Plate Dinner Plate Dining Etiquette by Kim Meredith
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