3.01c table appointmentsimages.pcmac.org/.../documents/etiquette_and_place_setting.pdf · 3.02 d...

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3.01C Table AppointmentsAll the items needed at the table to serve and eat a meal.

3.01C Table Appointments

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Classification of Tableware

• Dinnerware

• Flatware

• Beverageware

• Holloware


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Dinnerware is:• Plates, cups, saucers, bowls

• Dinnerware includes:

• China

– stoneware

– earthenware

– pottery

• Other materials

– glass-ceramic

– plastic


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Flatware is:• Often called “silverware” and includes:

– Knives– Forks– Spoons– Specialty utensils

• Materials made from:– Sterling– Silver plate– Stainless– Plastic /wood


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Beverageware or glassware is:

• Lead glass– Higher quality

– More expensive

• Lime glass– Lighter, more brittle

– Ideal for much glassware Plastic

Very casual, low cost

Unbreakable / disposable


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Lead Crystal Punchbowl


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Two basic shapes of beverageware are:

• Stemware Tumbler

bowl

stem

foot

• Water goblets• Sherbets• Flutes

Popular sizes are • Cooler• Highball• Juice

Popular sizes include


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Holloware

• Bowls and tureens used to serve food


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Care of tableware• Rinse tableware as soon as possible after use• Most dinnerware is dishwasher safe• Delicate china and stemware

– May need hand washing– Don’t plunge into hot water because severe

temperature change can crack or break delicate tableware

– More expensive tableware requires extra care to protect your investment.


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Table linens

• Protect the table surface

• Deaden sounds of serving and clearing

• Add beauty to table setting

Drop – the part that hangs over the edge• For casual should be 6-8 inches on all sides• Deeper drop for a formal setting • Even more for buffet settings

3.01 C Table Appointments

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Cloth Placemats, Table Runners & Napkins

• Runner: 13-17 inches wide

– placed down the table center

– Often used with placemats

• Placemats

– approximately 11 x 17 inches

• Napkins

– cocktail - 10 inches

– luncheon – 13 inches

– dinner – 17 or more inches3.01C Table Appointments

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Center Pieces

• Be creative

– Food and the soil of potted plants don’t mix.

• Candles are appropriate for evening, but not daytime meals

• Candles on the table should be lit and the flame above eye level.

• Size in proportion to the table

• Guests should be able to see over the centerpiece


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3.01 E Table Setting

Tables are set for convenience and

beauty

3.01E Table Setting

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Cover / table setting

The cover includes• Linen

• Dinnerware

• Flatware

• Beverageware

• Each cover should be at least 24 inches wide.

• The guests be able to discern which pieces are theirs by the

spacing between covers/table setting.

The amount of space needed by each person

3.01E Table Setting

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Begin with the Linen

• The cloth should extend evenly on each side of the table.

• Placemats

– flush with the edge of

the table

– Or 1 to 1 ½ inches from

the edge

• Runners

• down the center, or

• along both sides3.01E Table Setting

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Centerpiece

3.01E Table Setting

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Dinnerware

Plates are placed in the center of each cover

• “Thumb length” (1 inch) from the edge of the table

• Forks on the left

• Knives and spoons on the right

– Knife is next to the plate with the blade turned to the plate.

3.01E Table Setting

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Informal and one-dish meals

• Use ONLY the dinnerware and flatware that are needed for the meal.

3.01E Table Setting

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Service Plate• Larger than dinner plate

• First courses are placed on the service plate by the service person.

• The service plate is removed when the main entrée is served.

3.01E Table Setting

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Beverageware

• Place the water glass at the tip of the knife.

• A cup and saucer are placed beside the knife and spoon.

Used with permission

3.01E Table Setting

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At More Formal Meals

• Place the salad plate to the left of the dinner plate.

• Place the bread and butter plate just above the salad plate, between the salad and dinner plates.

3.01E Table Setting

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Service Pieces

• Place the serving utensil on the table at the right side of a dish to be passed.

• If there are two serving utensils, place the “helper” utensil on the left and the main utensil on the right.

3.01E Table Setting

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Details

• Place the salt to the right of the pepper when placing it on the table.

• Place the napkin beside the forks if there is enough space, otherwise put the forks on top of the napkin.

• The loose corner of the napkin should be beside the plate.

3.01E Table Setting

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Classifications of Table Appointments

• Dinnerware

• Flatware

• Beverageware

• Holloware

3.01E Table Setting

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3.01 N MEAL SERVICE CLASSIFICATIONS

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Meal Service ClassificationsMeal service is the term used to describe how a meal is served for any given occasion.

Classifications are:

Family-style

Buffet

Plate

Russian/Continental

3.01N Meal Service Classifications

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Family Style Used at home for family meals

Used in home-style restaurants

Serving dishes of food are passed

around the table to the right

Beverages are poured before seating

and handed to diners

Informal style of meal service


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Family Style Example


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Family Style (continued)

• Paper or cloth napkins may be used

• A tablecloth and/or placemats may be used

• A centerpiece may be used


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Buffet Style

– Used in casual restaurants and at large gatherings, such as for a business, family or church events.

– Cafeterias are a type of buffet where items are priced separately.

– True buffets usually price the meal as a whole including beverages.

– Informal meal style


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Buffet Example


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Buffet (continued)

– Plates are at the beginning of the serving line.

– Flatware and napkins may be at the beginning or the end of the serving line.

– Beverages are picked up in the line or at another station.

– Sometimes buffets are very formal event, such as at weddings. Other times they may be more informal style


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Plate Service

– Used in restaurants.

– Flatware and beverage ware, are on the table with space left for plate.

– Food is portioned onto plates in kitchen and brought to the table.

– Often a more formal meal style


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Plate Service Table set-up


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Plate Service (continued)

• Serving dishes are not needed which makes for easier cleanup.

• Cloth napkins and tablecloths are usually present.

• Placemats might be used at home on top of the tablecloth.

• Formal restaurants use tablecloths


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Russian/Continental

• Used predominantly at fine restaurants.

• Food is portioned out in the kitchen and served by a wait staff person.

• No serving dishes are used, and dishes are removed after each course.

• Flatware is course specific and may be numerous.

• Highly formal meal3.01N Meal Service Classifications

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Russian/Continental


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Meal Service How the meal is served

• Classifications– Family-style

– Buffet

– Plate

– Russian/Continental

• The properly set table provides each diner with the tableware pieces needed for the meal being served.


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3.02 D Manners and Etiquette

• Manners refers to social behavior

• How a person behaves when with others

• Table Etiquette

– A set of guidelines to follow when eating

– Manners at the table

3.02D Manners and Etiquette

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Why practice good manners?

• You are more confident knowing what to

do.

• When you use good manners:

– You feel comfortable interacting with others.

– You show respect for others.

– You are more relaxed in any situation.


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Categories of etiquette

guidelines

1. Preparing for the meal

2. During the meal

3. At the end of the meal

4. Dining away from home


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Preparing for the meal

Come to the table appearing neat

and clean.

– Remove your hat.

– Wash your hands and comb your

hair before coming to the table for a

meal.

– Do not comb your hair or apply

make-up at the table.


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Preparing for the meal

• Show respect to elders by letting them go ahead

of you.

• Stand behind your chair until everyone is at the

table.

• Take your seat when the host invites the guests

to be seated.

• It is polite to help the person next to you to be

seated.3.02D Manners and Etiquette

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During the meal

• A guest should follow the hosts’ lead to begin

serving and passing the food.

• Be sure everyone is served before beginning to

eat.

• Take a little of everything out of respect to the

cook.

• Don’t take more than your share


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During the meal

• The napkin remains in your lap throughout

the meal.

– Blot your mouth lightly and wipe your fingers

as necessary.

– Place the napkin on the seat of your chair if you

must leave during the meal

– At the end of the meal, leave the napkin to the

left of your plate.

• It need not be refolded, but should be neat.


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Eating utensils are used from

the outside in

or follow your host3.02D Manners and Etiquette

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Soup

• Dip the spoon into the soup, moving the far

edge of the spoon away from you.

• Sit up straight, lift the spoon to your lips

–Do not rest your arm on the table

–Do not blow on your soup to cool it

–Do not crumble crackers into your soup.

–Eat quietly in our culture


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Sip your soup

• Use the side of the spoon

– Do not fill your spoon full

– Only babies need to have the spoon into their

mouth to eat

– Eat quietly in our culture


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Salads

• Use the salad fork when a salad is served and

eaten before the main course

• If the salad is served as part of the meal, use

the dinner fork.


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Bread or rolls

• Place your bread or roll on your bread and

butter plate, if one is provided.

• If pats of butter are provided, transfer one

from the butter dish to your plate using the

tiny fork supplied.

• If a block of butter is provided, use the

butter knife to place butter on your bread

and butter plate3.02D Manners and Etiquette

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Finger Foods• Bread or rolls, carrot sticks, celery, corn on the

cob, olives, potato chips, and most

sandwiches.

• In informal settings, it is permissible to eat

chicken and french fries with your fingers


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Main Course• Sometimes known as the entrée

• Most North Americans eat the main

course using the dominant hand


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Cut food into small bites

• It is considered impolite to cut all of your

food at once.

• Take small bites; chew your food slowly

with your mouth closed.

• Lift the food to your mouth; do not lean

down to your plate to eat.


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Courteous Behaviors• If you cough, sneeze, or need to blow your

nose, use a tissue rather than the napkin.

• It is polite to leave the table

– if you have a long bout of coughing.

– if you need to blow your nose


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General tips

• Remove fish bones from your mouth with

your finger, spoon, or napkin.

• Deposit fruit pits or seeds in your spoon.

• Do not put food from your mouth on the table,

place on the side of your plate

• Use dental floss or a toothpick in private.


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Accidents• If you spill anything,

– use your napkin to mop up the spill.

– If the spill is large or very messy, seek the

assistance of you host.

• If you drop a utensil

– leave it on the floor and request a replacement.


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Keep your arms and elbows off

the table


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Be polite

• Contribute appropriately to the conversation

so that the meal is a pleasant experience for

all present.

• Use “Please” and “Thank you”


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End of the meal

• Silverware should be at the

5:00 position with the tines

down to indicate you have

finished

• Leave your loosely folded

napkin at the left of the plate.

• Do not stack plates,

unless asked by host.


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End of the meal

• Remain seated until all have finished.

• Host will indicate the meal is over and can leave

the table.

• Help clear the table at informal meals.


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Clearing the table

• Remove the serving dishes first

• Refill beverages

• Remove the main course plates, salad, bread

and butter plates. Do not stack plates at the

table.

• Check that everyone has an eating utensil.

• Serve the dessert


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Dining Out

• Proper table service follows several basic

principles.

– The server will place an individual servings in front

of you.

– The server will serve all food from your left, using

the left hand

– The server will clear dishes from your right using the

right hand.

– Beverages will be served from the right.3.02D Manners and Etiquette

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Dining with a group

• Wait until everyone at your table is served

before you begin eating.

• Don’t begin eating until all the food is passed

if service is family style.


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Continental Style is more

formal

• The fork is held in the left hand and the

knife in the right.

– After cutting one bite of food, the food is

transferred to the mouth with the fork still in

the left hand, tines facing downward.

– This eliminates the transferring of cutlery from

hand to hand.


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Zig-Zag Style

• The knife is laid down and the fork is

switched to the dominant hand

– Do not set the knife on the table nor should you

“bridge” the plate and table with the knife.

• Food is lifted to the mouth with the fork

tines up

• The fork is held like a pencil between the

fingers.


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Well mannered people

• Don’t put more on the fork or spoon than

can easily be chewed and swallow at one

time.

• Avoid talking with food in the mouth

• If asked a question, wait to answer until the

food is chewed and swallowed.

• Take small bites so they can respond

quickly to the conversation..3.02D Manners and Etiquette

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As you are eating

• Swallow the food in your mouth before

taking a sip of a beverage.

• Drink carefully; avoid slurping or gulping.

• Your knife and fork should not bridge the

plate,

• The knife should not be placed between the

tines of the fork


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While eating

• When pausing during the meal, cross your

knife and fork on the center of the dinner plate

• When finished place the knife and fork (tines

down) in the five o’clock position.

• Leave your plate where it is.

– do not push it away, stack it, or pass it to others to

stack


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The end of the meal• When the host places the napkin on the table

beside the plate.

• Thank the host or cook for the meal.

• You may rise and leave the table when your

host rises.

• At a no-host meal, wait until everyone is

finished.


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When dining in a restaurant• You are a guest

• Do not do anything that would embarrass you

or the host

• Be considerate of the other patrons


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Cell phone manners

• It is rude to use a cell phone during the meal

– If you must take a call, excuse yourself.

• If you use the phone in public

–Speak quietly so others don’t have to

hear your conversation.

–It is rude to use blue-tooth type devices

with your phone in public.


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When dining out

• Texting or opening your phone destroys

the ambience of a restaurant.

• It is rude to use a cell phone in a public

rest room.


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Restaurant manners

• You can’t afford the restaurant unless you can

afford the minimum 15% tip.

• If you have a problem with your food, politely

ask the waiter to take it back.

– Do not expect the rest of your table to wait for your

plate to return.

– Is it really worth making a spectacle of yourself and

making other people wait when they are finished

eating?3.02D Manners and Etiquette

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Good manners need to be practiced

and used in formal and informal

situations

• If you become accustomed to using good

manners

– You are more confident

– You are more comfortable

– You can think about making others comfortable

– You show respect for other people



Culture and tradition influence

table manners

Western Culture

• Do not slurp your soup

• Eat everything on your plate

• Keep your silverware in your

hands as you eat

• Eat the meat, leave the starches

Eastern Culture

• Nosily eating soup is a

complement to the cook.

• Do not clean your plate it is an

insult to the host that not

enough food was provided.

• Lay the chopsticks down every

few bites.

• Don’t leave any rice, it is sacred

and must be eaten.

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• Try some of every food served even if you don’t like it or don’t think you will.

• Avoid playing with foods on your plate.

• Ask to have foods passed to you, rather than reaching in front of someone else

or across the table.

• Eat quietly with your mouth closed. Wait to speak until you have swallowed

any food in your mouth.

• Take small bites. Eat all that you take on your fork or spoon in one bite.

• Look neat and talk about cheerful topics to make mealtimes pleasant.

• Pass food at the table to the right with your left hand. Try not to blow on soup

to cool it - it is not polite.

• Cut salad with a knife if the pieces are too large to fit in your mouth.

• Use a small piece of bread as a “pusher” to help guide food onto your fork.

• Break off a whole piece of bread or roll into 2 or more small pieces.

• Leave your silverware on the plate or saucer under a bowl when you have

finished.

Additional Guidelines…


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