Table Manner GSBM Heru

Table Manner Table Manner training course

welcome to

IntroductionIntroduction

Who am I?

Food Beverage outlets Grand Swiss-Belhotel Medan

Banquet

Swimming PoolSwimming Pool

DefinitionDefinition

What is Table Manner?Literally means:

Table = Meja Manner = Etika Table Manner = Etika di Meja Makan

is a dining etiquette that reflects your personality, your are required to know how to behave on dining table and know how to use appropriate cutlery


Please see sample clip video

Why table manner ???Why table manner ???1. Show our high

self confidence

2. Give positive image

3. To practice good attitude in professional manners

Why table manner ???Why table manner ???5. Respect others

on the same table during the meal time

6. Helps others to respect the host


Please see other sample clip video

Sample formal dinner Sample formal dinner Formal dinner: Any dinning occasions

that we required to attend and showcase our personality

Business lunch / dinner state lunch / dinner business entertain Thanksgiving dinner Engagement dinner

WHAT WILL WE WHAT WILL WE LEARN?LEARN?

1. Preparation before dinner

2. Menu knowledge

3. Table set up knowledge

WHAT WILL WE WHAT WILL WE LEARN?LEARN?4. Table wares

and its use5. How to behave

& body language

6. Common habits & Do’s and Don’ts

Preparation before Preparation before dinnerdinner

RSVPRépondez S'il Vous Plaît

It is a French term for “please respond”

call your host and respond promptly

Dress Code


FemaleBusiness Wear a clean, pressed white,

ivory, or light blue dress shirt dark jacket

nylon stockings conservative dress shoes DON’T use excessive lipstick

Non business Elegant NO HAT Don't use excessive lipstick.

Dress Code Male

Business Clean, pressed, long-sleeved

white or light blue dress shirt Wear an undershirt Wear a silk, conservative

patterned tie Wear a dark, two-piece suit or a

blazer Well polished dress shoes

Non Business Well polished dress shoes Batik NO HAT


Menu Menu KnowledgeKnowledge

Set Menu All items

(appetizers, soup, main course, desserts) as one set price

Menu Menu KnowledgeKnowledge

A la Carte Every

item has its own price

Sample MenuSample Menu

Picture sample menu

Table set-up Table set-up KnowledgeKnowledge

Those with five letters... knife, spoon, glass...go on the right (R I G H T)

Only Fork, utensil with four letters, goes on the left (L E F T)

Solids to the left – Liquids to the right

“b”read and “d”rink


A la CarteTable Set Up

Set Menu Table Set Up


Dinner steps scheme:

Always start with the outer cutleries, followed by inward position and so on.

Dinner steps schemeDinner steps scheme

Table wares & Table wares & How to use themHow to use them

What is table wares?


Dinner Fork

Dessert Knife

Dessert Fork

Bread & Butter Knife

Dinner Knife

Dinner Spoon

Soup Spoon

Dessert Spoon White Wine

Glass

Red WineGlass

Water Goblet

Bread & ButterPlate

Salt PepperShaker

How to use …How to use …Napkin

How to use …How to use …Knife & Fork

How to use …How to use …Fork

(as single)

How to use …How to use …Soup Spoon

How to use …How to use …Dinner Spoon

(non spaghetti)

How to use …How to use …Dinner Spoon (Spaghetti)

How to use …How to use …Holding Glass

(stem glass)

How to use …How to use …Holding Glass

(un-stem)

How to use …How to use …

Glass

(when performing toast)

How to use …How to use …Holding Cup

How to use …How to use …Pause eating

How to use …How to use …Finish Eating

What is What is different ?different ?

Paused EatingPaused Eating Finished EatingFinished Eating

Body Language Body Language

On arrival Don’t seat to the chair if unsure seating

arrangement, wait till host show you Don’t seat before host does If in restaurant, let the waiter escort and

seat you Bag/suitcase: on the floor nearby your leg

or behind your back NOT on empty chair/table

Body Language Body Language Sitting Posture

Sit erect, feet on the floor, arms near your body

Elbows should be OFF the table

Rest your forearm on the edge of the table (between course)

Hands in lap when not eating

Body Language Body Language Eating Bread

Break a piece of bread using hand NOT knife!

Put some butter on that piece.

Don’t spread the butter over the whole piece of bread.

Body Language Body Language Drinking

Do not drink while your mouth is full

Do not gargle on the drink

Body Language Body Language Passing food

The nearest person is obligatory

Offer to the left, take it, then pass it to the right

Body Language Body Language Tasting other people’s food

Small portions only, BEFORE BEGIN

TO EAT Ask for additional utensils to transfer

DO NOT exchange after being eaten


Finger Bowl

Dip your fingers, one hand at a time, in the water.

Swish your fingers gently, then dry them on your napkin

Body Language Body Language Conversations / chit

chat Avoid topic:

money matters age, state of some one’s health religion, politics, other depressing

topics

Suggested topic: H - hobbies, interests E - entertainment, current events L - leisure, literature, and law P - professionalism

Body Language Body Language Buffet Buster

Stand in line. Use serving utensils NOT

finger You may return several times

instead having overloaded food on plate

Try to eat your courses in some acceptable order.

Because this is a buffet, do not turn this into an "all you can

eat" occasion.

Body Language Body Language Presenting Business

Card Keep business card in

business card holder, NOT wallet (10 at a time)

All details must be updated

Not to someone who is outrank you


Performing Toast

Announcer - guest of honor - audience

Announcer must be standing up

Eye contact (couple toast)

Don'ts Don'ts Using Mobile devices Talk while mouth full Gargling the drink Take a sip of drink while food is still inside

mouth Using tooth picks at the table Eating with or lick your fingers Cutting food into small pieces at a time Blowing soup to make it cold quickly Pushing plate away when finish

Do’sDo’s

Stay at the same timing with others Say “excuse me” or “I am sorry” if you burp Thank the waiter each time being served When dining with a large group, begin eating after

three or four people are served Taste your food BEFORE ADDING salt & pepper Place the pits, seeds, pieces of fat, and fish bones

on the edge of your plate. Tuck empty sugar packs, plastic cup from creamer

under the rim of your plate or under the edge of saucer

Difficult ScenariosDifficult Scenarios1. Utensil drops on the floor : Simply ignore it. Server will replace it

immediately.

2. Food between someone’s teeth? Yes, it's kinder than saying nothing, since the

problem is so easily solved

3. Left over meat and bone: Tearing it up in company is a no-no

4. Removing food out of mouth – General rule it should go out the same way it

went in Not spitted directly from your mouth

Difficult ScenariosDifficult Scenarios

5. After taking 1st bite, food is hot /

looks like spoiled

Hot: take sip of water

Spoiled: (please proceed remove food out of mouth)

Difficult ScenariosDifficult Scenarios6. Choke / “swallow the

wrong way”

Not in life threatening: Cover mouth & cough Remove the food (as

per above) Not succeed, go to rest

room & try cough again

Life threatening: Signal for HELP!


7. Foreign items on the food

If in a restaurant, discreetly notify your waiter

ask for a replacement.

In a private home, discreetly remove the

object and continue eating. Leave the dish untouched.

An observant host will recognize


8. Accidentally drop sauce on the table

Small spill Carefully & quietly, use

knife to remove

For a large spill Notify the waiter & offer

assist to help in cleaning

9. Sneezing!

Only one:Cover our mouth

and do a sneeze

Prolonged:Excuse to the rest

room


Q & AQ & A

Any question(S)?

Table Manner GSBM Heru

Documents

Transcript of Table Manner GSBM Heru