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