Etiquette, Table Setting, and Serving Meals

1
Etiquette, Table Setting, and Serving Meals

• Chapters 18 and 19

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Etiquette

• Place napkin on lap before eating
• When finished eating, place knife and fork across
  plate, side by side, pointing toward the center
  fold napkin and place to the left of the plate
• Never comb hair or apply makeup at table
• Wait for others to finish before leaving table
  then excuse yourself

3
Cultural Differences

• China okay to hold bowl up to mouth and eat from
  bowl
• Morocco eat using only thumb and first 2 fingers
  of right hand 4 is gobbling food left hand
  clean for passing dishes
• Japan slurping noodles shows appreciation of
  meal (this is rude in Thailand)
• Indonesia a loud burp at end of meal is
  complimentary to the cook

4
If you are a guest

• Arrive on time not early unless asked to help
• Greet everyone when you arrive (including adults)
• Small gift of food is a great gesture
• Buffet style dont touch food unless you intend
  to eat it
• Dont double dip

5

• 6 or less people at table, wait for all to be
  served before eating
• Follow lead of host if dont know which flatware
  to use
• Dont make a big deal if dont like food being
  passed around table
• Dont eat last serving without asking
• Dont feed pets from table

6
Cover

• Table should be set before people sit down to eat
• Cover arrangement of a place setting
• Allow 20 inches for each cover
• Center plate 1 inch from edge of table
• Knives to right of plate (blade facing plate)
• Spoons to right of knives
• Fork to left of plate
• Napkin to left of plate

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Formal Cover
8
Casual Cover
9
Family Service

• Food are placed in serving dishes and passed
  around the table (same direction, usually right)
• People help themselves to as much or little as
  they want
• Cons hot food may cool to room temperature
• No portion control

10
Plate Service

• Cover is set without the plate
• Food is portioned on plates in the kitchen and
  brought to table
• Pros food can stay on range or in oven
• Portion control is easier
• Clean up takes less time

11
Modified English Service

• Formal
• Foods for main course brought to table in serving
  dishes placed in front of host with a stack of
  plates
• Host carves meat and places food on plates
• Plates are passed all people on right are served
  first then left
• Dessert is served after table has been cleared

12
Buffet

• Help yourself to food set out on a table
• Informal as a sit down meal
• Plan set up for easy flow of traffic
• Stack plates where you want guests to start
  serving themselves
• Then arrange main dish followed by vegetables,
  salad, rolls, and butter
• Napkins and flatware are last
• Keep foods at proper temperatures

13
Formal Service

• Most elaborate usually in restaurants or hotels
• Cover is set with flatware and glassware
• Every course requires own flatware
• Cover includes a service plate (used only for
  first course appetizer)
• After first course, service plate is removed
• Each course arrives on its own plate