Everyday Etiquette Unit 3: Self-checks

Your conversation at the table is light in tone, and the subject matter is appropriate.

Correct

formal place setting

A formal place setting is ruled by geometry�everything should be geometrically placed, with the centerpiece in the middle of the table, and place settings at equal distances. There are several utensils used in addition to those used for the informal place setting.

goblet

A goblet is a stemmed water glass.

place setting

A place setting is composed of all the dishes and silverware that one person will need, and their arrangement on the table.

finger bowl

A finger bowl is usually provided for you to dip your hands in to clean them off after eating messy foods, such as lobster, that you may need to use your hands to eat.

continental style

Continental style is a way of holding your utensils. In continental style the fork is held with the tines pointing down (in American style the fork is held with the tines pointing up). When cutting meat, the fork is held in the left hand (if you cut with your right) and the food is eaten left-handed. It also means that you place your fork on your plate with the tines down.

. You sit at the table with your shoulders back and your back straight (but not stiff).

Correct

When leaving the table you say "excuse me."

Correct

You call the restaurant to tell them you will be late for your reservation.

Correct

You make sure the food is moving only in one direction when passing it around the table.

Correct

You place your napkin in your lap.

Correct

You practice good dining habits so they will become second nature to you.

Correct

You refuse a dish you do not care for with a polite "No, thank you" when you are with friends.

Correct

You turn off your cell phone when you enter the restaurant and leave it off until after you leave.

Correct

You turn you head away from the table and sneeze into your napkin.

Correct

An elaborate formal dinner includes only five courses.

False

Bread and butter plates are improper at a formal dinner.

False

Formal table settings are always the same.

False

Guidelines for dining etiquette are the same the world over.

False

If you drop a utensil on the floor, you should quickly pick it up and put it back on the table.

False

It is not acceptable to tip the attendant when using valet parking.

False

It is not necessary to call and cancel a reservation at a restaurant.

False

It is permissible to quickly put on lipstick at the table.

False

Knowing what to eat for your health is important; knowing how to eat it is not.

False

Learning table manners is the only important part of etiquette.

False

Men may wear their hats in restaurants.

False

More extensive table service is needed for an informal dinner than for a formal one.

False

The salad fork is sometimes placed next to the plate, on the right.

False

You do not need to practice dining etiquette

False

If you make a mistake while dining what should you do?

Forget it and go on. Be as inconspicuous as possible and no one will notice.

hors d'oeuvres

Hors d'oeuvres are the French name for the appetizers that you serve at a dinner party, cocktail party, or other function.

You blow your nose on your napkin at the table.

Incorrect

You comb your hair at the table.

Incorrect

You complain loudly that the service is poor.

Incorrect

You discover that the restaurant is more expensive than you had planned on, so you don't tip the waitstaff.

Incorrect

You order the most expensive item on the menu because your host is planning to pay.

Incorrect

You pick your teeth with a toothpick at the table.

Incorrect

You pile food high on your plate to avoid making a second trip to the buffet table.

Incorrect

You push back your plate when you have finished eating.

Incorrect

You reach in front of the person sitting next to you at the table to grab something you want.

Incorrect

You send your food back because, although the ingredients were listed in the menu, you discover that the dish includes something you do not like.

Incorrect

You spit something that is too hot into your napkin.

Incorrect

You take a long time to decide what you will choose from the buffet, holding up the line.

Incorrect

Why should you learn the guidelines for formal dining etiquette?

Learning the guidelines for formal dining etiquette will give you the self-confidence to enjoy dining in a formal atmosphere. When you are confident in your dining skills, you are free to enjoy the food and the company of those around you.

maitre d'

Maitre d' is a French term meaning headwaiter. This is usually the person who stands behind the podium in the foyer (just inside the entrance) of a restaurant. The maitre d' keeps track of reservations, will assign you to a table and have someone seat you.

informal place setting

The informal place setting is generally used for casual dining, and includes the following utensils: dinner plate, two forks, napkin, knife, spoons, and glasses. Other utensils are optional. The basic rules are: utensils are placed in the order of use, and forks go to the left of the plate, knives and spoons to the right.

What is the basic rule concerning the order of use for silverware?

Start with the implement of each type that is farthest from the plate.

entrée

The entrée is the main course of the meal.

Why do you need to be adaptable when you dine in a formal situation?

The service changes to fit the needs of the menu, so you need to be alert and adaptable to circumstances you may not have been expecting.

waitstaff

The term waitstaff is used to include all the persons who work in a restaurant and who serve you in some capacity during your dining experience. This term generally includes the maitre d' or host or hostess, the waiters or waitresses, the staff who clear and reset the tables, and the bartenders.

charger

This is the service plate that is placed beneath the dinner plate.

tipping

Tipping is a custom that dates from the 18th century. Traditionally, a small amount of money was placed on the table before the meal was served (presumably to guarantee good service). Some historians believe that the acronym stands for To Insure Priority (or Prompt) Service. In many restaurants in Europe, and some large cities in the United States, a service charge is automatically added to your bill in the place of a tip. In most establishments in the United States, however, tipping is nearly always left to the discretion of the patron. It should vary depending on the type of restaurant and the quality and amount of service you receive; however fifteen percent of the bill is usually considered standard unless you are extremely dissatisfied with the food or the service.

Between courses, or when you are finished eating, it is perfectly acceptable to rest your elbows on the table.

True

Glasses are placed on the table with the smaller ones in the front.

True

If someone you know stops at your table, you should introduce everyone before visiting.

True

If you are not sure what utensils to use or process to follow while eating your meal, watch others at the table and follow suit.

True

If you desire separate checks, you should tell your server before ordering.

True

In Europe and in some restaurants, salad is often served after the main course.

True

Just before dessert is served, the dessert spoons and forks may be brought in with the dessert plate.

True

Men should remove their hats when they are dining indoors, whether in a restaurant or a home, unless the hats are worn for religious purposes.

True

No more than three of any utensil should be placed on the table (except when there is an oyster fork, which makes four).

True

One basic rule of informal table settings is that the utensils should be placed in the order of use, working from the outside to the inside.

True

Silverware should be positioned in the order of its use.

True

When members of a group arrive separately at a restaurant, the first person to arrive should wait for the second before being seated, unless the tables appear to be filling up fast.

True

When you would like you plate cleared, you should place your knife and fork beside each other diagonally on the plate.

True

You should close your menu as a signal to your waiter that you are ready to order.

True

valet parking

Valet parking is a service offered by some establishments. When using this service, it is polite to thank the attendant who parks your car. Remember that the valet service may keep your keys while the car is parked, in case they need to move it to make room for another vehicle. Tipping the attendant when your car is returned to you is appropriate.