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Dining Out Arrangements • When making dining arrangements find out: 1) Time - be prompt 2) Location to be picked up 3) Type of restaurant; casual or dressy

Entering • Allow host to make arrangements with the restaurant • Follow host’s cue on where to sit • Allow women to be seated first

After You Are Seated • Unfold large napkin in half, place in lap • During meal, place napkin on chair if you leave the table, and on either side of your plate when meal is finished • Do not use napkin as a handkerchief

Ordering • Follow the host’s cue for ordering drinks and food. Remember, drinking alcohol hinders decision making. Don’t order the most expensive item on the menu. Avoid messy food, ordering instead food that is eaten with a fork. Dining Terminology

a la carte - off the menu and items priced separately au jus - in its own juice aux fines herbes - with parsley, herbs and butter bearnaise - brown sauce with butter bordelaise - sauce made with wine, bone arrow, herbs, and beef stock brochette - a skewer, or anything cooked on one consomme - enriched, concentrated meat stock en croute - baked in pastry crust hollandaise - heavy sauce with egg, butter and lemon maison - in style of the restaurant maitre d’hotel - head waiter who greets you at the table mousse - whipped dessert made with cream, gelatin and/or egg whites tarte - pie tempura - prepared in batter and fried soup du jour - soup of the day


Do’s and Don’ts for Dining Out • DO remember that your actions are being observed. • DO use your best manners and choice vocabulary. • DO cut only one bite of food at a time. • DO break a whole slice of bread at least in half after putting it on the plate. • DO pass salt and pepper together. • DON’T reach - ask for items to be passed. • DON’T talk or drink with your mouth full of food. • DON’T sprinkle salt and pepper all over your food without tasting it first. • DON’T use the salad plate for bread and butter. Use the bread plate on your left. • DON’T request catsup for anything other than a hamburger.

Formal Table Setting

• Expect the waiter to serve from the left and remove empty dishes from the right. Do not move empty dishes to the side or hand them to the waiter. • The utensils are arranged in the order that they will be used use them from the outside in. The spoon and fork above the dinner plate are for dessert. • Take your cue from the host to begin eating; otherwise, it is polite to wait until everyone has been served before proceeding. However, in large groups (six or more), the host may suggest that the first served begin eating.


Career Success Guide 2011-2012