Keith Soster-University Unions Food Service Director

Do the next five things with everyone you meet: Look them in the eye Give a firm handshake Greet them by name Say your name slowly

when introducing yourself

Smile

When introducing two people to each other, say the name of the most important person first and then the name of the person being introduced.

Introduce people in the following order: younger to older: “Coach Plocki, this is my niece

Jennifer.” non-official to official: “Mr. Martin, let me introduce you

to my husband Doug Conrad.”

Clarify your relationship with the person: “Coach Smith, this is my mother Mrs. Sally Conrad.”

Keep the forms of the address equal. If you use “Mr. Smith”, you must use “Ms. Taylor”.

Do say something about the person you are introducing so they will have something from which to springboard their own conversation.

Avoid the word “meet” in your introduction.

Etiquette is defined as the rules for socially acceptable behavior.

It consists mostly of common sense (although it sometimes doesn’t seem so common).

Using etiquette makes life more comfortable for you and makes you more confident in social situations.

Examples: Email Internet Gift/Thank you note Golf course and tennis

court attire Job interviews Networking Table manners RSVPs/ invitations

How are etiquette and table manners important to students at Michigan?

Proper introductionsProper introductions

The Table SettingThe Table Setting

At the Table-Before, During & After the MealAt the Table-Before, During & After the Meal

How to Eat…with MannersHow to Eat…with Manners

Top Table MannersTop Table Manners

Today’s Menu Bread & Butter Entrée Dessert

Plus More! Difficult foods Finger foods

Listed manuals should be developed during green stage, and updated/refined at onset of yellow phase.

“b & d”:

Holding your hands in front of you, touch the tips of your thumbs to the tips of your forefingers to make a lower case ‘b’ with your left hand and a lower case ‘d’ with your right hand. This reminds you that ‘bread and butter’ go to the left of the place setting and your ‘drink’ is on the right.

“BMW”:Bread - Meal - Water

Your silverware should indicate the courses that will be served. Silverware: Work from the outside in.

Don’t sit until the host sits first or the host invites you to sit down.

Enter your chair from your left, exit to your right.

Do not touch napkin or silverware until the host does

What do I do if I drop a fork or my napkin on the floor?

Relax for a few minutes before the meal with small talk.

A great host will guide the conversation and ask questions to his/her quests that focus on them.

Speak in low, intimate tones at the table.

Pay equal attention to the people sitting on both sides.

Avoid offensive topics such as politics, religion, money, sex, etc.

Talk about world news, each other’s interests, sports and/or the well-being of common acquaintances.

If you are unaware of the topic being discussed, be a good listener.

Don’t interrupt.

Remove your hat. Cell phones off. Place your napkin on your

lap as soon as the host does.

Wait until everyone is served before eating (again - the host will lead).

Never do anything until the host does it first.

What if you don’t have a host?

What if you don’t have a host?

Mixed Green Salad Entrée - Balsamic marinated boneless

chicken breast with a fresh relish of artichoke hearts, green & red peppers, tomatoes, basil, cilantro, lemon & lime

- Fresh vegetables tossed with fettuccini in béchamel sauce

Apple Pie with ice cream

The spoon is worked away from the bowl towards the outer rim and then brought forward to the diner.

No slurping! The soup spoon rests on the plate

between bites and when finished. French Onion Soup: Use the side of the

spoon to cut through the cheese; hold the rim if necessary (be careful as the cup may be hot)

When should I wipe my mouth?

What if I need to cough? Blow my nose? Sneeze?

Where do I put the napkin if I need to leave the table briefly?

Where do I put the napkin when the meal is over?

When passing anything around the table, move items from the left to the right (counter clockwise). Place them on the table rather than in the person’s hand.

If someone asks for something to be passed, only reach for it if you are closest to the item.

You are not allowed to help yourself to this item until the original requester is done serving themselves!

Avoid reaching across someone to retrieve an item.

1. Take one slice (When offered) or one roll and continue to pass to the right.

2. If you start the pass, do not take until everyone else has.

3. Place the bread on your bread plate.4. Take some butter using your butter knife and put

it on your bread plate.5. Tear off one bite sized piece of bread, butter it

on the plate (not mid-air), and eat it one bite at a time.

EXTRA: Tuck any kind of wrappers (cracker or sugar packets) under the bread plate (neatness counts).

FORMAL: Individual salt & pepper are above the bread & butter plate.

INFORMAL: Salt & pepper are placed usually in two locations at the table.

When asked to pass one or the other, always pass both together.

Taste food before adding any seasoning.

It is appropriate to use a knife if the lettuce is too big.

Items such as olives or other pitted items enter the mouth with a fork and the pit leaves the mouth the same way - by fork.

Beware of cherry or grape tomatoes.

Meat: Cut and eat one small piece at a time.

Chicken on the bone: Cut meat off the bone with your knife and fork, then cut it into bite-sized pieces.

The tines are held in a downward fashion while cutting.

Peas, corn, pearl onions: Never use bread to corral the food - use knife and fork.

Green beans: Cut with knife into bite-size pieces.

Raw broccoli, carrots, cauliflower: as appetizer, can be eaten with fingers; otherwise, use a fork.

Pasta should be eaten by twirling the pasta onto the fork (one may use a spoon if provided, otherwise use the lip of the plate)

Never slurp the pasta hanging from the fork; bite the remaining strands and allow to fall back onto the fork

Brownies & Cookies: can be eaten with fingers unless it has sauce drizzled on it.

Pie with Ice Cream: Can use both spoon and fork.

Mini Desserts served on a platter: Pass from left to right; use your fork.

Coffee served with dessert: Don’t turn cup over to indicate you don’t care for coffee

Sugar & Cream

Artichokes - eat individual leaves by hand, the heart is eaten with fork and knife

Asparagus - eaten with knife and fork (can be eaten with fingers if firm and not covered with sauce)

Bacon - knife and fork (unless the meal is very casual)

Celery & Radishes - may be eaten with your fingers

BBQ – Usually eaten with fingers and wet wipes or napkins are used to clean the hands

Fried Chicken –with fingers only at a picnic; otherwise knife and fork

Corn on the cob - should be served at casual meals; eat with fingers

Lobster - large pieces may need a knife & fork; nutcracker and seafood fork are provided to help with meat

Baked potato - use fork, do not slather, stir and/or mash butter

French Fries - knife & fork unless casual

Artichokes Asparagus (firm) Bacon-crisp Small fruit & berries

with stems Caviar Corn on the cob Celery & Radishes

French fries Potato chips Hamburgers Hot dogs Pickles Pizza Ribs Sandwiches Brownies & Cookies

*If you’re not sure whether or not you can eat something with your fingers, just use a utensil.

When you are resting in between bites but not yet finished, the knife and fork should be “open” on the plate (A), cutting edge of the knife facing towards you.

When you are finished eating, the knife and the fork should be laid side-by-side, ”closed” in the middle of the plate at 4 o’clock, fork pointed down (B)

AB

Do I have to finish everything on my plate?

Is it O.K. to ask for a doggie bag?

Come to the table with clean hands and face.

Turn off your cell phone and remove your hat before sitting.

Put your napkin on your lap after sitting down.

Start eating when everyone else does or when given the OK by the host.

Stay seated and sit up straight.

Keep elbows off the table while eating.

Don’t make negative comments about the food. If you taste something you don’t like, don’t make a fuss.

Don’t play with your food or utensils.

Chew with your mouth closed and don’t talk until you’ve swallowed.

Say “please pass the—” rather than reaching.

Don’t hunch over your food. Raise your fork to your mouth to eat rather than lowering your head.

Thank your host or whoever prepared or hosted the meal.

Offer to help clear the table(in the right setting).

Chat softly with everyone at the table.

Don’t make rude noises like burping or slurping.

Excuse yourself to apply lipstick, cough, blow nose, or pick teeth in a private area (i.e., restroom).

Ask to be excused when finished.

Restroom visits don’t need to be announced.

What is the best way to say “thank you” to someone who hosted you in their home?

“The test of good manners is to be patient with bad ones.”―Solomon ben Yehuda ibn Gabirol

Dark suits are preferred for businessMake sure the suit fits well- classic

colors are navy or dark greyWhen standing, button your jacket

leaving the bottom button undoneOnly take your suit jacket off when

working in your officeUnbutton your suit jacket when

sitting

White is always your first choice, blue is also acceptable

Classic is white button down 100% or high blend cotton

Well fitted and not wrinkled Enough room in the neck to insert one

finger Full cut undershirt (no “wife-beaters”) The undershirt will make the shirt look

whiter

Complement your suitShow your personalityNo cartoons or flashy tiesCenter knotted well at the collar and

meets the center of the beltTie tacks are appropriateTop button of the shirt remains

buttoned until the tie is taken off

Black or brownNo wider than one inchBuckles must be modestNo advertising on the buckleNo worn notches on the belt

Socks should match the color of the pants

Long enough to cover leg hairNo holes

Well pressedLong enough to cover midway down

the back of the shoePants should never touch the ground

Clean and polishedClean and polishedLace up in black, brown or cordovanPenny loafers are also acceptableHeel is not wornNo tattered laces

Neat and cleanConvey well groomed & professionalNeck hair is trimmedNo facial hair unless it is neatly

trimmed

Keep jewelry to a minimumOne ringOne watchTie tackNo ear rings or other visible body

piercingsConsider career options before you

get that Tattoo- is it visible? Will it portray your professional side?

Mistake professional clothing for being well dressed

Shop alone if you are uncertain about your taste in clothing

Take the time to find cuts and styles that fit your proportions

If it fits well, buy it in more than one color

Dress in style similar to prospective employers on an interview

Notice the difference of office attire for different businesses

Remember that classic clothes never go out of style

Solid dark (navy, grey, or black) are appropriate (skirted suits are preferred).

Light colored blouses that complement the suit- without frilly collars or cuffs

Judge the environment before wearing a business dress as they are considered less formal

Light colored that complement the jacket

Avoid low plunging blouses

Camisoles are appropriate as long as the color complements the blouse

Natural, light colored- no pattern

No bare legs with business suits

Be aware of runs in hose- have a back up plan

Closed toe with modest heelColor of shoe should match or

complement the color of the suitAvoid shoes with multiple colors- the

focus is on you- not the shoesNo scuffed heels or worn looking

Avoid over use of make-upAppearance should look naturalClear nail polish on well manicured

handsAvoid the over use of perfumeOne’s scent should only be noticed

at a close distance

Neat and clean

Long hair should be worn conservatively

One ring per handOne earring per ear (no dangling

earrings)One watchNo dangling braceletsNo (visible) body piercingBriefcase or portfolio instead of

purse

Mistake professional clothing for being well dressed

Shop alone if you are uncertain about your taste in clothing

Take the time to find cuts and styles that fit your proportions

Buy more than one color if the item you purchased fits well

Dress in style similar to your prospective employers on an interview

Notice the difference of office attire for different industries