(Photograph by Chelsea Bagley)
If you were to find yourself in a professional dining situation, with perhaps your future boss, would you be prepared? Are the food dishes to the right or the left yours? Are any glasses to the right or left yours? Well if you can’t answer these very basic dining etiquette questions then you may want to take a class that the USF Career Center is offering to any students or alumni’s who wish to learn. They are putting together a professional etiquette dinner that will be taking place Wednesday, November 2, 2011 5:30-7:30 at the USF Alumni center. Tickets are currently on sale until October 28the for only $15.00. This cost even includes a meal!
Why Learn Professional Dining Etiquette?
Professional dining etiquette skills are very important due to our highly competitive working world. Interview meals are becoming very popular; it said that employers can tell a lot just from the way a person eats and handles their manners. Etiquette skills can show if a person is educated, can follow simple rules, can pace themselves to work along with others, and much more. Beyond the initial interview, dining etiquette will still need to be utilized at business lunches, office dinner parties, receptions, and formal dinners. Even just learning and becoming comfortable with the basics of dining etiquette can give others the the impression that you are well mannered, able to follow direction, know which topics are appropriate to bring up, and may possibly be a great asset to their company.
The Basics of Dining Etiquette
Restaurant Reservation:
Dining Etiquette starts with making a restaurant reservation, and should be treated as any other appointment. If you can’t make the reservation then cancel it, and if you’re going to be late then call and let them know.
Napkins:
Never ever shake a napkin. When you are seated, remove the napkin from your place setting, unfold it and place it in your lap. The napkin should stay in your lap until the end of the meal, and should not be used to clean your face. If you need to excuse yourself from the table, loosely fold the napkin and place it on either side of your plate. When you are done with your meal, loosely fold the napkin and place it on the left side of your plate. The napkin should never be left on your chair.
When to Eat:
You can start eating once everyone is served. If someone is hosting the meal, then wait until the host or hostess starts to eat before you do, unless the host or hostess insists otherwise.
Using Silverware:
Eat to your left, drink to your right. This is something important to remember. Any food dish to the left is yours, and any glass to the right is yours. While using silverware, use the ones that are farthest from your plate first. One utensil is used for each course. The salad fork is on your outermost left, followed by the dinner fork. The soup spoon is on your outermost right, followed by the beverage spoon, followed by the salad knife and dinner knife. The dessert spoon and fork are above your plate.
Once again these are just very basic etiquette skills, however there is much more to learn such as the different styles of eating (American or Continental/European), general social rules, table manners, sharing the bill, proper tipping, and how to properly eat certain foods. If you are unable to attend the upcoming USF Professional Etiquette Dinner, then make sure to do your own research.