MEAL SERVICE AND
ETIQUETTE
MEAL SERVICE
ETIQUETTE
THE PERSON CLOSEST TO THE PLATE SHOULD
OFFER TO THE PERSON ON THE LEFT, SERVE
THEMSELVES, AND THEN PASS THE FOOD TO
THE RIGHT.
CART FRENCH SERVICE
The food during this service is prepared tableside. Hot foods
are cooked on a rechaud (hot plate) that is on a gueridon (small
table). Cold foods, such as Caesar Salad, are assembled on just
the gueridon. Servers plate the finished foods onto individual plates
and serve them to guests from the right.
BANQUET FRENCH SERVICE
The difference here is that the platters of foods
are prepared in the kitchen. Servers then take
the platters to the tables of guests.
BUTLERED SERVICE
Foods are presented on trays, from the left of the
guest, by servers with utensils available for seated
guests to serve themselves. This is also used for butler
passed hors-d'oeuvres at receptions.
TABLE ETIQUETTE
Chew with your mouth closed.
Keep your smartphone off the table and set to silent or
vibrate. Wait to check calls and texts until you are finished
with the meal and away from the table.
Hold utensils correctly. Don’t use your
fork or spoon like a shovel or stab your
food.
Wash up and come to the table
clean. Don’t groom or attend to hygiene
at the table
Remember to use your napkin.
Wait until you’re done chewing to sip
or swallow a drink.
Pace yourself with fellow
diners. Cut only one piece of food
at a time.
Avoid slouching and don’t place your
elbows on the table while eating
Instead of reaching across the table
for something, ask for it to be passed to
you.
Bring your best self to the meal. Take
part in the dinner conversation.
GOOD DAY AND
THANK YOU
FATIMANIANS