NAUEP Dining Etiquette Part I Workshop © NAUEP. All rights reserved. Dining Etiquette Part i.

NAUEP Dining Etiquette Part I Workshop© NAUEP. All rights reserved.

Dining Etiquette Part i

The Dining AtmosphereFamily Dinner Course

• Course 1: Salad• Course 2: Meat or entrée’• Course 3: Dessert

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Formal Dinner CoursesSeven Course Meal

– Course 1: Soup, crackers, croutons, or toast sticks.

– Course 2: Fish– Course 3: Sorbet (some type of palate cleanser)– Course 4: A meat or fowl dish– Course 5: Salad served with crackers– Course 6: Dessert– Course 7: Coffee


“Head of State,” Dinner CoursesTwenty One Course Meal

Course 12: Wild MushroomsCourse 13: BeefCourse 14: Green SaladCourse 15: Puffed pastry filled with herbed mousseCourse 16: CheeseCourse 17: PuddingCourse 18: Ice CreamCourse 19: NutsCourse 20: Petit fourCourse 21: Coffee

Course 1: Palate cleanser or museCourse 2: Second amuseCourse 3: CaviarCourse 4: Cold AppetizerCourse 5: Thick SoupCourse 6: Thin SoupCourse 7: Shell FishCourse 8: AntipastoCourse 9: PastaCourse 10: Sorbet (Intermezzo)Course 11: Quail


COVERA cover is a place setting.


Informal Table Setting


Formal Table Setting


Final Table Setting Tips• Make sure your table cloth is clean and pressed.

• The dishes don’t have to match exactly, but they do need to be similar and unchipped.

• The napkin can be placed in the plate or to the left of the plate.

• The glass is always on the right.

• The number of utensils indicates the number of courses.


Thank You!!!

For more great dining tips log on to www.urbangirlz.org


NAUEP Dining Etiquette Part I Workshop © NAUEP. All rights reserved. Dining Etiquette Part i.

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