The Knowledge of Dining Etiquette

Topics: Fork, Eating, Food Pages: 5 (1430 words) Published: October 3, 2010
The Knowledge Of Dining Etiquette

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Business professionals should be aware that how they look and present themselves to others could create lasting impressions. The concept of table manners playing a major role in business is somewhat hard to believe, but it does. It is important for business professionals to learn dining etiquette. The intention of this report is to gain knowledge on dining etiquette and the importance of it to business professionals. The information presented in this report will help managers to conduct proper business meetings over breakfast, lunch, or dinner. The focal point of this research is on dining etiquette and the proper way to function as a host or client using the appropriate table. Duties of a Host

Lydia Ramsey says, “You are in charge. It is up to you to see that things go well and that your guests are comfortable. You need to attend to every detail from extending the invitation to paying the bill” (2001, p.22). When arranging a business meeting, the host should send out invitations at least one week before the dinner and three days before the lunch. Once the client has accepted the invitation, verify the appointment with the client. Lydia Ramsey says, “You are in charge. It is up to you to see that things go well and that your guests are comfortable. You need to attend to every detail from extending the invitation to paying the bill” Restaurant

When choosing a restaurant a host should choose a restaurant, he or she knows. In addition to choosing a restaurant, inspecting the atmosphere of the restaurant for the noise level is important, clients must hear properly in order to conduct business. A host should conduct a meeting with the staff in advance to inform them that he or she are expecting clients and to come to an

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understanding on how the preceding should be handle. Arrive first to verify arrangements and to take care of last minute niceties such as seating arrangement and payment. Conducting Business
Communicate with clients before talking business, getting to know new clients. Set a time to start discussing business; do not procrastinate (wait too long) and do not start at the beginning of the meal. The appropriate times for business meetings are as follow: a breakfast meeting is no longer than one hour, a lunch meeting is no longer than one hour and half, and a dinner meeting no longer than three hours. Table Manners

Table manners are helpful guidelines in our social relationships. They are used to prevent diners from being sloppy, offensive and boorish. In addition, table manners help to communicate respect toward hosts and guests. Napkins

Upon being seated immediately place napkin on lap, small napkins unfold completely (used for lunch) and large napkins fold in half lengthwise (used for dinner). The napkin remains in lap the entire meal use to blot mouth. When excusing one’s self from table place napkin on the seat of the chair. “Never use your napkin as a tissue” (Bremer, 2004). When the meal is finish the host will lay napkin on table, everyone else will follow suit. Ordering

The guests are to order first and the host or manager orders last. Recommendation of specific items on the menu is a way to set the price range for guests. When one is uncertain about items Page 3

on the menu, he or she should ask the server questions about it. When it comes to order taking, the majority of the time women order first then men order. As a recommendation, as a guest do not order expensive items on the menu and do not order more than two courses (Ball State University Career Center). Silverware

Usage of silverware starts with the knife, fork, or spoon farthest from the plate, one utensil per course. Each piece of silverware has it use, the outermost fork to the left is use for salads, the next fork is use for dinner, the outermost spoon to the right is use for soups, the next spoon is use for beverage, after the beverage...

Cited: Ball State University Career Center. Dining etiquette. Retrieved on February 17, 2009, from
Bremer, J. (2004). Dining etiquette for the fast-food generation. Retrieved on February 17, 2009, from
Penttila, C. (2008). How rude! Entrepreneur, 36(5), p. 86.
Ramsey, L. (2004). Sealing the deal over the business meal. Consulting to Management, 15(4), pp. 22-23.
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