Dining Savvy

“The world was my oyster, but I used the wrong fork” -Oscar Wilde

The basics of dining are essential in both personal and professional life. The following information will help you project a positive image during social and business dining situations.

Posture

Posture says a lot about a person. Your shoulders should be back with your feet flat on the floor.
Elbows off the table.
Your hands and wrists may rest on the edge of the table.
Keep hands away from the face, ears, or hair while at the table.
Keep all four legs of the chair on the floor.

Napkins

In everyday casual dining situations, you should put the napkin in your lap as soon as you are seated.
For formal dining, your signal to put the napkin in your lap comes from the host/hostess.
Never tuck the napkin in your shirt.
Blot or pat your mouth when necessary.
If you must leave the table during a meal, place the napkin on your chair.
The host/hostess will signal the end of a meal by placing his/her napkin on the table.
When the meal is finished, place the napkin to the left of the plate.

Mealtime

Your host/hostess signals the beginning of each course by picking up the corresponding utensil.
If you are at a large dinner party, it is acceptable to start eating after four people have been served. This is, of course, to prevent everyone’s food from becoming cold.
Serving dishes should be passed counterclockwise.
Always pass salt and pepper together.
Cream pitchers or any other serving dishes with handles should be passed with the handle facing the recipient.

Beverages

Beverages are located to the right of the plate above the knife or knives.
Never take a sip of your beverage while food is in your mouth.

Soup

Soup may come in a deep bowl or a shallow bowl.
Soup spoons should never rest in a deep bowl, but must be placed on the accompanying plate.
In a shallow bowl you may rest the soup spoon in the bowl.
Spoon soup away from you.

Bread

A bread plate is located to the left of the plate, above the fork.
Never butter a whole piece of bread or roll.
Break the bread into small bites. Butter each piece individually on the bread plate ... never in the air.

Utensils

The meal can be determined for the most part by which pieces are on the table.
A general rule of thumb: one eats from the outside-in.
Think of the plate as a clock. When finished eating, place knife and fork side-by-side on the plate diagonally from 10:00 to 4:00. The handles of the knife and fork should extend slightly over the edge of the plate.
Cut, never, saw your meat.
Hold your fork and spoon like a pencil.
Utensils that have touched food should not be placed back on the table.

Dining Tips

Never season food prior to tasting.
When excusing yourself from the table, simply say, “Excuse me.”
Never push your plate away from you to signal that you have finished your meal.
Remember to say “please” and “thank you” often during the meal.
Do not make noises while eating.
Cut only one to two pieces of food at a time.
Never waive utensils in the air during conversation.
Never order difficult foods during important dining situations.
Pace yourself with those around you. You do not want to be the first or the last to finish eating.
If you drop one of your utensils on the floor at a restaurant, leave it for the waiter to retrieve and ask for a replacement.

Information courtesy of:
Manners Matter
Business and Social Etiquette Consulting
81 S. Walker, Suite 1800
Houston,Texas 77002
832-467-9200