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Development

Assignment 6-1-7

Evelina I Pita

Professor: Dr Wood

April 15, 2012

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Congratulations!, and Welcome! You are about to embark in one of the most fun and

educational learning event of your life. Once you have completed the training, you will be able to

carry on a formal dining event from start to finish without much to worry about, and most

importantly, you will learn this for life and impress virtually everyone around you.

This course is designed so it can be done in your own time; you can go as fast or as slow

as you wish, simply make sure that before you move from one step to another you fully

understand what you have learnt.

The course has been divided into 3 (three) main units and 2 (two) smaller units or

assessments. We will begin with one of the smaller units which will be a pretest, and then we

will move onto the 3 (three) main units, finally wrapping up this course with an end of training

test.

During the training, you might see some “bubbles” like this one giving you

extra tips or things to consider. Also, you will have some practice at the end of each unit, look

for this symbol

Let’s begin shall we?

Do not be confused, this space was intentionally left blank, we ran out of

space

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Unit 1: TAKE PRETEST and score it, do not worry, nobody is watching; but be honest.

Unit 2 Receiving an invitation and Thanking the host

Receiving an Invitation and responding

It might not be very often, and it even has not happened at all yet, but it is likely that at

some point of your life you will get invited to a formal dinner, so, regardless the reason or the

place, you must be ready.

Readiness does not start the day of the event; readiness begins much earlier than that, as a

matter of fact, getting ready starts as soon as you get an invitation. So what is the first step?

Well, certainly you must check your busy schedule and decide whether or not you are

able to attend. Regardless you can or you cannot attend it is proper etiquette to respond.

ALWAYS RESPOND! IT MAY BE CONSIDERED RUDE IF YOU DO NOT

But, when and how should you respond?

WHEN: Well, as a general rule, it is good that you respond as soon as you receive the

invitation. But at the very least you must make sure that your response to the invitation is

received 48 hours prior to the event. Note here that we said that the response must be received 48

hours prior to the event, this does not necessarily means that you would SEND the response 48

hours in advance, you must consider delivery type (mail) and other things of such nature.

HOW: It is very likely, that an invitation to a formal dinner will be in a form of a card.

Just like figure 1.

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Figure 1

Mr. Gary W SmithChief Executive Officer,

requests the pleasure of your companyat dinner

in honor ofNancy Pelosi’s Retirement

on Friday, the fifteenth of Mayat six o’clock

The Hyatt Regency50 Main St

Columbus, Ohio

R.S.V.P. Black Tie 201 Gay St Columbus, Ohio 43215

If the invitation was extended in a form of a card, it is appropriate to respond in a form of

a letter, unless of course, indicated otherwise on the card. You do not need to write an essay in

your response letter, your response must be brief and clearly stating whether or not you will be

attending.

There are several things to consider on your response letter. Remember, this is a formal

dinner invitation, so your letter must also be formal.

In this training, we are providing you with 2 (two) sample letters of response, one

accepting the invitation, the second one rejecting it. You may use these as templates or, you can

write your own or search for examples on the web. Be careful! Regardless what you do, always

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always, always, make sure your response it is well written, FREE OF TYPOS, PROPER

GRAMMAR and PUNTUACTION.

Look at this!

Have you noticed the typo?

We are sure you did! Isn’t it funny? Well, yes! It is funny, but does all it is; funny. What

does it tell about the person who wrote this email (in this case Matt)?

An article retrieved from the Web (among many others) states that; “unclear, badly

written marketing materials, Web content, and other external communication make potential

customers look elsewhere for goods and services. If customers can't trust what they see in

writing, they're unlikely to trust anything else the company produces. A product's picture may be

worth a thousand words, but a picture with a misspelled word in the caption is worthless”.

This is not only for marketing; this applies in all aspects of your life, including your

response letter to an invitation for a formal dinner. It is your duty and obligation to make sure

your response is ERROR FREE! Do not forget to use good quality paper and clear

font/print.

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Let’s have some fun right now and see the effects of bad writing

Okay, stop laughing, return your yaw back to normal, and take a look at the templates

below, remember that these are examples and suggestions. You may find other suggestions on

the internet or books.

Someone skipped school…

Uh, no! Glad that there are other TV

stations

The guy that wrote “retards” on the email above was not so bad

after all…

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Figure 2

Template declining invitation

[DATE,]

[HOST NAME, COMPANY AND ADDRESS]

Dear [NAME],

It was really nice of you to invite [us / me] to dinner on [DATE].  I appreciate your hospitality.  That is why I regret to inform you that [I / we] not be able to attend.

Thanks again for the invitation.

Best regards,

[YOUR NAME]

Figure 3

Template Accepting invitation

[DATE,]

[HOST NAME, COMPANY AND ADDRESS]

Dear [NAME],

It was really nice of you to invite [us / me] to dinner on [DATE].  I appreciate your hospitality, and would like to inform you that it will be [my / our] pleasure to attend.

Thanks again for the invitation.

Best regards,

[YOUR NAME]

NEVER! Self invite someone or take a guest with you without previously consulting with the

host.

If the invitation is for you and a “guest”, state whether or not you will be taking a guest on

your response letter

Important piece of information, you may retrieved it from the invitation

Do not forget your signature!

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Let’s fast forward for a little bit.

Thanking the host

We included the following part in this area because we considered it had a similar

purpose, this is; the importance of writing an error free letter.

We are going to imagine that you already sent your response letter accepting the

invitation and even further, that you already attended to dinner. Time flies!

After the day of the dinner, it is a very good idea, and highly recommended, that you send

a “Thank You” letter, thanking the host. Do this, within 48 hours after dinner; it will further

enhance the good image you left with the host prior and during dinner.

There are several samples of Thank you letters; you may even purchase a card at the

store, which ever you use, make sure it is error free!

Below, on figure 4, a sample letter you may use.

Oops! We did it again, we run out of space; figure 4 is right below, you didn’t miss a thing!

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Figure 4

Sample of a Formal Thank You Letter for a Dinner Party

[DATE,]

[HOST NAME, COMPANY AND ADDRESS]

Dear [NAME],

Francis and I thoroughly enjoyed the dinner in honor of Mr. Pitts. The salmon in particular was a family favorite, though the soothing music from the harp was a close second. Thank you for the invitation, and for making a very memorable night everyone.

Sincerely.

YOUR NAME

Practice

1. Write a letter accepting an invitation for dinner.

Date: April 15, 2012.

Host: Mr. Madisen from Oracle Industries.

342 Dannon Rd, Los Angeles, CA.

2. Respond: Why you think is so important to use proper grammar? 5 sentences max.

Your knowledge on this area will be tested at the end of the training

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UNIT 3 : Getting ready: Planning your route and attire.

So, you sent your letter accepting the invitation, but preparing for the day, still

continues…

Planning your route:

You may have heard this several times; “NEVER be late for a job interview”. Well, this

is also true for a formal dinner. If you arrive late (virtually anywhere) it gives a very bad

impression. It shows that you are not reliable and that you have poor planning skills. Even worst,

you can kiss your promotion “goodbye”

To avoid giving a bad impression, you must plan your route, so you do not arrive late to

the location the day of the event. As a general rule, arrive to location 15 minutes earlier than the

scheduled time (this excludes parking time).

In this day and age, it is becoming easier and easier, to plan routes. GPS are a true

statement of how easy it is to avoid getting lost and finding the fastest route to reach to a

location. GPS even provide the user with distance information and estimate time of arrival

(ETA). But, this is not training about GPS, we simply want to make sure you know how to use

one, so you will make sure you will arrive to destination on time.

If you do not have a GPS, you may use a map, or even use sites like MapQuest, just make

sure you know the route and/or practice it if you feel it is necessary. Do not forget to consider things like traffic or road construction when you are planning your route, and of course, parking!

Someone won’t be happy…

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Planning your attire

Concurrently with planning your route (or almost concurrently), you must plan what you

will be wearing the day of the event. The best place to start is to look at the invitation. If you take

look at the beginning of the training, figure 1 (invitation) , you will notice that it states “black

tie”, this is the type of attire that will be expected at this particular dinner (and usually it is).

Black tie it is entire attire, it is not just a “black tie” , it rather is a whole set of

clothing. If you see below there are some pictures to illustrate what black tie really means.

This is Black Tie

This is not black tie

This attire is not appropriate for any

type or formal dinner

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There are other types of attires suggested/ requested for formal dinner invitations. Attire

can also be formal, or cocktail. NEVER go to a dinner event (formal) in jeans, khakis, short

skirts or using low cleavages (just to mention a few).

Make sure your attire is well pressed and wrinkle free, your shoes must be shinned and

you wear matching clean, hole free socks (you do not know if you may be asked to remove your

shoes, imagine that!).

If the invitation does not suggest attire, you may ask the host, formal wear is very

acceptable if you cannot ask the host

YOUR ATTIRE MUST BE READY AT LEAST 48 HOURS PRIOR THE EVENT

Practice

1. Acquire a GPS, pick the address to your favorite clothing store and enter it on the GPS. Below

respond to the following retrieving the information from the GPS

Your current location: _________________________________________________

Favorite store address: _________________________________________________

Distance from your current location to store: _______________________________

Current time: ___________________ Time of arrival to location: ____________

2. Go to the internet (one at the time), type “black tie”, and “formal wear”, “informal wear”, and

“cocktail wear”, look at the images and get a “feeling” for how to make a distinction among

them.

Your knowledge on this unit will be tested at the end of the training

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Uf… we are almost done, this is the last unit! (before the test). This is also one of the

most important units. This segment will be provided to you by mainly stating do and don’ts, and

some fun facts so you can remember everything without the use of aids.

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The day of the event has arrived, you have responded to the invitation, have your attire

ready (and on), you planned your route (and arrived to location); you are now at the venue in

which dinner will be served. So, what you do? …, and what you do not?

Well, you put in use what you will learn in the next few pages.

To begin, we want to show you how a table for a formal dinner would usually look like.

Note that sometimes you may find some differences, but if you “stick to the basics, and use your

common sense” you will do just fine.

Sorry, we keep running out of space.

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Figure 5

This is an illustration of how a formal place setting would be presented to you and to the

entire guests at the dinner. Remember, sometimes setting may vary depending on what it is being

served, but the illustration above it is a pretty accurate.

Getting started… As soon as you are seated, unfold your napkin and place it on your lap.

The napkin remains on your lap (except for use) until the end of the meal. That’s when the diners

are leaving the table, not just when you finish!

As a general rule, in gatherings of six or less people, begin eating only after everyone is

served (and/or host has given the signal). For larger groups, such as banquets, it is customary to

start eating after four or five people have been served, or permission is granted from those not

yet served.

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So, which is my water, bread plate, and napkin???

If you remember: liquids on the right, solids on the left, you’ll never eat someone else’s bread again!

This is a clever way to remember: Make "OK" signs with both of your hands

The left hand makes the letter "b" for bread!The right hand makes the letter "d" for drinks!

Today, the traditional place setting has the forks on the left side and knives (always

turned inward facing the plate) and spoons on the right side. The silverware is placed in order of

use so that you can follow the rule “begin at the outside and work in” towards the plate.

Once silverware is picked up from the table it NEVER touches the table again. Place it

on the outer rim of the plate between bites, but never rest silver gangplank fashion, half on the

table and half on the plate.

When you are "resting", not using the utensils at the table, but you are not yet finished,

the knife and fork should be placed on the plate like this. This silverware

placement is a signal to the waiter not to remove your plate!

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When you are finished with each course your knife (blade turned inward) and fork should

be placed beside each other on the plate diagonally from upper left to lower right (11 to 5 if you

imagine your plate as a clock face). This is a signal to the waiter that you are finished.

If you need to leave the table temporarily, you may leave the napkin in your chair as a

signal to the waiter that you will be returning. This is also a consideration for the other diners

who won't have to look at your soiled napkin on the table. At the conclusion of the meal, place

your napkin partly folded, never crumpled, at the left of your plate.

Dishes are passed from left to right. When a waiter serves you, food will be presented

on your left, and the dish will be removed from your right side when you’ve finished.

Salt and pepper are always passed together, even if someone asks you only for the salt.

They are considered “married” in proper dining circles.

Hold a stemmed glass by the stem! This is to prevent chilled drinks, such as white wine

from becoming warmed by your hand, but it holds for non-chilled drinks as well.

Centuries ago, placing a blade turned outward, would have got you into fight

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So, how do you eat the bread, the peas or the steak? And how you carry through dinner

with elegance?

Due to the length of this training and the unlimited amount of meals and drinks on earth,

we only be presenting in the following section how to properly “dig in” some food. Some that we

think can be tricky to eat and good to know how to.

We will also teach you in the section some basic rules, some do and don’ts

Bread and rolls are broken off into bite-size pieces (why do you think they call meals,

breaking bread!!!) and butter is spread on each bite as you eat it. Never use a knife to cut

the bread, nor butter a whole slice at once! Butter should be taken when passed, and

placed onto your bread plate, never directly onto your bread.

NEVER dip bread into soup or sauces.

Regardless what you are eating cut small pieces. Grab the silverware from the handle

with just a few fingers and delicate, not like if you are about to kill someone (fist like)

Soup (drinking soup) Fill your soup spoon by placing it in the bowl and moving it away

from you. If you slosh any soup out of the bowl, it won't fall on your lap. Gently remove

any drips from the bottom of your spoon by touching it to the bowl's rim before raising it

to your mouth. Never blow soup to make it cooler.

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Forks should never be turned over unless being used for eating peas, sweet corn kernels,

rice of other similar foods

Pasta; Pick up two or three strands with each bite to avoid a bite that becomes too large.

For leverage, balance the tips of the tines against the side of the plate and wind the

strands around them, a spoon is at times used to steady the fork.

Lobster: Holding the lobster steady with one hand, twist off the claws and place them on

the side of your plate. A tool for cracking the claws should be provided. Slowly crack the

claws and use a fork or lobster pick to remove the meat. Pull out the tail meat and cut it.

Use the pick or fork to spear lobster pieces and dip them into butter if provided.

If you do not like something that is served, is polite to eat just a little bit, and then

position your silverware indicating the server that you have finished. Exception, allergies

or religious beliefs.

It is acceptable to leave some food on the plate, but it is better if you finish your meal,

however do not clean the plate in a way that appears that you haven’t eat in days

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Never put your elbows on the table

Is never acceptable to drink too much alcohol, and you must know when you must stop.

If you cannot make such distinction, it is better not to drink alcohol at all

If a lady wish to be excused to go to the bathroom, you must (male) stand up and she get

up and when she returns

Before leaving, always personally thank host for his/her kindness.

Do not forget to send the “Thank You” letter after the dinner (we studied this on lesson 2)

We think that for now you have enough information about proper dining, do not forget, a

good impression is an extra point towards a promotion, a good business deal or even a date, a

bad impression, well… what to say, you may kiss that promotion goodbye, not to mention a date.

After you feel confident enough take the test. You will be amazed of how much you have

learned.

The End

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UNIT 5: Posttest

Pat yourself on the back,

you made it!

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Assessment

Attention

To what degree, do you think the following instructional activities hold your interest or

attention? Rate: 1 to 5 with, 1 being “little” and 5 being “very attentive”

Reading written materials with comics:

Reading written materials without comics

Reading written materials with tip bubbles:

Reading written materials without tip bubbles:

Encourage you to practice what was taught at the end of the units

Relevance

To what degree do you think the following items are relevant for helping you master and

maintain your knowledge in table manners (formal dining etiquette?)

Rate: 1 to 5 with, 1 being “little” and 5 being “very relevant”

Having memory aids to remember do and don’ts

Partnering with fellow students and role play

Trainer available for questioning

Confidence

What is the level of confidence you have that you can successfully:

Rate: 1 to 5 with 1 being “little” and 5 being “very confident”

Write an error free letter (accepting invitation, declining invitation and Thanking host)

Sending a letter and making sure is delivered on timely manner

Properly using a GPS and plan a route

Prepare the proper attire

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Carry on a formal dinner following all formal dining etiquette rules, do and don’ts.

Satisfaction

Rate: 1 to 5 with, 1 being “little” and 5 being “very satisfied”

How satisfied are you with

Overall training

Graphics

Length of training

Medium (paper based)

Outcomes

Pre-Test and Post Test

Comments: In this section, please comment strengths and areas of opportunities for:

You:

Training:

Any other comments, please feel free to include them below.