Dining Etiquette Guide PDF

**[DINING ETIQUETTES]** **[MODULE 1]** Dining etiquette in F&B (Food and Beverage) service refers to the rules of behavior and manners that guests and servers should follow to create a pleasant and respectful dining experience. Here are some key dining etiquette guidelines: **Reception/Social Hou...

**[DINING ETIQUETTES]** **[MODULE 1]** Dining etiquette in F&B (Food and Beverage) service refers to the rules of behavior and manners that guests and servers should follow to create a pleasant and respectful dining experience. Here are some key dining etiquette guidelines: **Reception/Social Hour** Reception or social hours are typically for the purpose of networking for jobs and entertaining clients. Follow the lead of the majority of individuals in the room and the following basic tips: - **Keep at least one hand free.** If you are standing, have only a drink or food in one hand, never both.  Hold a drink in your left hand so that you have a dry hand to offer a firm, not crushing, hand shake. - You can eat and drink while sitting, but it is **always better to stand and greet.** - **Make good eye contact.**  Don\'t forget to introduce yourself to the host/hostess and don\'t interrupt conversations.  - **Avoid approaching two people engaged in deep conversation.**  Wait until there is a break so you can introduce yourself.  Look for visual cues to join the conversation. - **Make eye contact.**  Ask people questions about themselves and the work they do. - **Always offer your contact information and know when it is time to go.**  Move on to the next group or individual, follow up with promising contacts, and assess how you can improve your performance. **ARRIVAL/SITTING DOWN** - Arrive on time and call ahead if you know you will be late. - Do not place any bags, purses, sunglasses, cell phones, or briefcases on the table. - Have proper posture and keep elbows off the table.  - Wait 15 minutes before calling to check on the arrival status of your dinner partners. **TABLE SETTING** - When presented with a variety of eating utensils, remember the guideline to \"start at the outside and work your way in\".  For example, if you have two forks, begin with the fork on the outside. - Do not talk with your utensils and never hold a utensil in a fist. - Set the utensils on your plate, not the table, when you are not using them. The Formal Table Setting. Diagram depicting how silverware and utensils are to be placed around the main plate. **NAPKIN** - Typically, you want to put your napkin on your lap (folded in half with the fold towards your waist) soon after sitting down at the table, but follow your host\'s lead. - The napkin should remain on your lap throughout the entire meal. Place your napkin on your chair, or to the left of your plate, if you leave the table as a signal to the server that you will be returning. - When the host places their napkin on the table, this signifies the end of the meal. You should then place your napkin on the table as well. **ORDERING AND BEING SERVED** - Do not order the most expensive item from the menu, appetizers, or dessert, unless your host encourages you to do so. While it is best not to order alcohol even if the interviewer does, alcohol, if consumed, should be in moderation. - Avoid ordering items that are messy or difficult to eat (i.e. spaghetti, French onion soup). - Wait for everyone to be served before beginning to eat, unless the individual who has not been served encourages you to begin eating. **DURING THE MEAL** - Eat slowly and cut only a few small bites of your meal at a time. - Chew with your mouth closed and do not talk with food in your mouth. - Pass food items to the right (i.e. bread, salad dressings). If you are the individual starting the passing of the bread basket, first offer some to the person on your left, then take some for yourself, then pass to the right. - Pass salt and pepper together, one in each hand. If someone has asked you to pass these items, you should not pause to use them. - Taste your food before seasoning it. - Do not use excessive amounts of sweeteners - no more than two packets per meal is the rule of thumb. - Bread should be eaten by tearing it into small pieces, buttering only a few bites at a time. Do not cut bread with a knife or eat whole. - Gently stir your soup to cool it instead of blowing on it.  Spoon your soup away from you. - You do not have to clean your plate. It is polite to leave some food on your plate. **BE AWARE OF DIFFERENT EATING STYLES** - Continental or European Style: Cutting the food with the right hand and using the left hand to hold the food while cutting and when eating. - American Style: Cutting the food with the right hand and holding the food with the left, then switching hands to eat with the right hand. **WHEN YOU HAVE FINISHED** - When you are finished, leave your plates in the same position, do not push your plates aside or stack them. - Lay you fork and knife diagonally across the plate, side by side, pointing at 10:00 and 4:00 on a clock face. This signifies to the wait staff that you have finished. - The person who initiates the meal generally pays and tips appropriately (15% for moderate service, 20% for excellent service). - Always remember to thank your host **Guest Etiquette:** 1\. Table manners: Keep hands visible, don\'t talk with your mouth full, and chew slowly. 2\. Phone etiquette: Turn off or silence your phone, or excuse yourself to take calls. 3\. Seating: Wait to be seated, and don\'t move tables or chairs without permission. 4\. Ordering: Be clear and concise, and ask questions politely. 5\. Payment: Pay attention to the bill, and handle payment discreetly. 6\. Tipping: Show appreciation for good service with a suitable tip (15-20% in most countries). 7\. Respect: Treat servers, bartenders, and other staff with respect and kindness. **Server Etiquette:** 1\. Greeting: Welcome guests warmly and promptly. 2\. Attentiveness: Anticipate needs, refill drinks, and clear plates. 3\. Knowledge: Be familiar with menus, ingredients, and preparation methods. 4\. Communication: Listen actively, clarify questions, and provide recommendations. 5\. Timing: Manage pace, deliver food and drinks promptly, and avoid rushing guests. 6\. Discretion: Handle complaints or issues professionally and discreetly. 7\. Gratitude: Express appreciation for guests\' business and feedback. **Important Points:** 1\. Familiarize yourself with cultural and regional dining customs. 2\. Be considerate of special requests, dietary restrictions, and allergies. 3\. Maintain a clean and organized dining area. 4\. Use proper serving techniques and utensils. 5\. Encourage feedback and respond promptly to concerns. **The importance of dining etiquette lies in its ability to:** 1\. Show respect: For the people you\'re dining with, the server, and the establishment. 2\. Create a positive atmosphere: Good manners contribute to a warm and welcoming environment. 3\. Build relationships: Proper etiquette helps establish trust and rapport with others. 4\. Demonstrate cultural awareness: Familiarity with different cultural dining customs shows appreciation and understanding. 5\. Enhance the dining experience: Etiquette ensures a smooth and enjoyable meal, free from distractions or discomfort. 6\. Reflect personal character: Good manners reveal a person\'s values, consideration, and self-awareness. 7\. Professional implications: In business settings, proper etiquette can impact professional relationships and opportunities. 8\. Social skills development: Practicing dining etiquette helps develop essential social skills, like communication and empathy. 9\. Avoid embarrassment: Knowing the rules of etiquette saves individuals from awkward situations or unintentionally offending others. 10\. Promote inclusivity: Inclusive etiquette practices make everyone feel welcome and valued. **Attributes of F&B (Food and Beverage) personnel include:** 1\. Attentiveness: Active listening and responsiveness to guests\' needs. 2\. Communication skills: Clear, friendly, and effective verbal and non-verbal communication. 3\. Knowledge: Familiarity with menus, ingredients, preparation methods, and beverages. 4\. Teamwork: Collaboration and support among staff to ensure seamless service. 5\. Time management: Ability to multitask, prioritize tasks, and manage time efficiently. 6\. Adaptability: Flexibility in handling unexpected situations and changes. 7\. Problem-solving: Ability to resolve guest complaints and issues promptly and professionally. 8\. Positive attitude: Friendly, approachable, and courteous demeanor. 9\. Respectfulness: Consideration for guests\' preferences, dietary restrictions, and cultural backgrounds. 10\. Proactivity: Anticipating guests\' needs and taking initiative to enhance their experience. 11\. Emotional intelligence: Self-awareness, empathy, and social skills to handle diverse situations. 12\. Physical stamina: Ability to stand, move, and lift for extended periods. 13\. Attention to detail: Ensuring accuracy and quality in food and beverage presentation and service. 14\. Guest focus: Prioritizing guest satisfaction and experience. 15\. Integrity: Honesty, trustworthiness, and accountability in handling cash, credit transactions, and guest property.