Fine Dining Etiquette
Presented by Career Services
160 Henry Parkway, McDonough, GA 30253 (678) 547-6584
What is the Purpose of
Etiquette?
 Etiquette rules are actually supposed to
make you feel comfortable, not
uncomfortable.
 The idea is that if there are standards that
people abide by, then you can have
confidence that you are behaving
"appropriately."
 It takes the guesswork out of public
behavior.
Dining Etiquette by Kim Meredith
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Why Learn Dining
Etiquette?
 Many employers want to see how candidates
handle themselves in a public and/or formal
dining setting.
 In today’s world of work, not just in
Corporate America, business is often
conducted over a meal.
 Professional networking also takes place over
appetizers or a meal.
 Your behavior and presentation can make
you or break you.
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Dining Etiquette by Kim Meredith
Job Interviews & Dining
 The primary purpose is the interview, not
the meal.
 Dining-Interviews follow the same principles
as regular interviews, so preparation is key.
 Dining-Interviews require you to multi-task,
while minding your manners.
 Topics to avoid: Health, Religion, Politics or
other controversial subjects.
Dining Etiquette by Kim Meredith
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Job Interviews & Dining
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There is a chance that you will dine and
interview with more than one person
representing the employer.
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Can be more stressful than a one-on-one
interview.
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Initially address your answer to the person
who asked it, but move your eyes around
the table to others to make a personal
connection with them also.
Dining Etiquette by Kim Meredith
Job Interviews & Dining:
DO’s and DON’T’s
 Don’t go hungry.
 Do be prepared to pay, just in case.
 Don’t order alcohol, even if the
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host/hostess does.
Do prepare questions you will ask the
employer.
Don’t order the most expensive item on
the menu.
Do be polite and know proper etiquette.
Do have cash in case you have to pay for
parking or to tip for valet service.
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Job Interviews & Dining:
DO’s and DON’T’s
 Do bring your pad-folio, a nice pen and
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extra resumes.
Do bring your list of prepared questions.
Don’t order messy foods or finger foods.
Do eat. Just don’t eat vigorously.
Don’t order garlic.
Do be polite and diplomatic if a problem
with service should occur.
Don’t order dessert unless the
host/hostess does.
Do slip in your well-thought-out answers
in between bites. This is what it’s all about.
Dining Etiquette by Kim Meredith
Before the Meal
 Locate the restaurant and plan your driving
path and parking.
 Check to see if a menu is available online. If
so, familiarize with the food options.
 Turn cell phone off. (Or, don’t bring it in.)
 Shake hands with each interviewer.
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Being Seated at the Table
 Both men and women should always enter
the chair from the RIGHT side of the chair.
 Simply pull the chair out and take a seat.
First Thing Upon Being Seated:
 Place your napkin in your lap.
(The only exception to this rule: If there is
an identifiable host or hostess, you will want
to wait and follow their lead.)
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Dining Etiquette by Kim Meredith
The Napkin
DINNER
LUNCH
 The napkin used for
 The napkin used for
 Unfold the napkin
 Unfold the napkin
dinner is large.
only ½ way, with the
fold facing toward
you and place
horizontally across
your lap.
 The shape you will
lunch is smaller than
a dinner napkin.
entirely and place
horizontally across
your lap.
 The shape you will
see in your lap is
SQUARE.
see in your lap is a
RECTANGLE.
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The Place Setting Will Depend On The Courses and
Beverages Being Served. Here is a full-setting:
Bread Plate
Dinner Plate
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Dining Etiquette by Kim Meredith
Which Drink is Yours?
b d
MEMORY DEVICE TO HELP YOU
 Hold both hands in front of you, palms
facing each other. Make a “b” with your left
hand. Make a “d” with your right hand.
 Bread (b) is always on your left, and drink
(d) is always on your right.
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Ordering
 As the guest, your order will be taken first.
 It is acceptable to ask the server questions.
 Avoid asking for substitutions.
 Order only two courses unless the
host/hostess makes a comment encouraging
you to order another.
Courses Include: Appetizer, Soup, Salad, Entrée,
Dessert/Coffee
 Avoid messy foods or finger foods.
 Water and Tea are always acceptable.
 Soda is sometimes acceptable.
 Alcohol is never acceptable.
 Cherry tomatoes can be a nightmare when
trying to cut them. Just don’t eat them.
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Dining Etiquette by Kim Meredith
The Utensils
 Always use the knives and forks FROM THE
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OUTSIDE IN, no matter how many there
are.
The outside fork is for salad.
The fork closest to the plate is for the main
course.
The silverware will be removed as you finish
each course.
Used utensils are never placed on the
table.
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When To Begin Drinking and
Eating?
 If water is on the table as you are seated, it
is appropriate to sip your water after
everyone is seated (once your napkin is in
your lap).
 Other beverages and food: WAIT UNTIL
EVERYONE HAS BEEN SERVED TO
BEGIN.
 It is cordial to wait until the host/hostess
begins eating/drinking.
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Dining Etiquette by Kim Meredith
The Bread
 Can be in a basket. Or, sometimes will be on
your bread plate upon your arrival.
 Do not begin eating bread or other
communal food until the host indicates.
 Always tear bread into bite-size pieces,
butter, and then eat. Never butter the entire
piece (or ½) and eat the slice.
 When you pick up the bread basket, offer it,
first, to the person to your left. Then serve
yourself and pass to the right.
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Passing Items
1. First offer the item to the person on
your left, before serving yourself.
2. Serve yourself.
3. Then pass to your RIGHT.
Items To Pass Can Include:
•
•
•
•
•
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Salad Dressing
Salt & Pepper (always passed together)
Cream and Sugar (can be passed separately)
Bread Basket
Sweetener
Dining Etiquette by Kim Meredith
Salt & Pepper
 The salt and pepper are MARRIED.
 You must always pass them together, even if
someone only requests one of them.
 Never salt or pepper your food before
tasting it. It is considered rude.
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Cream and Sugar
 The cream and sugar are DIVORCED.
 They do not have to be passed together.
 Pass only the requested item.
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Dining Etiquette by Kim Meredith
Soup & Salad
 Dip your soup spoon away from yourself to
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fill your spoon with soup.
Rest your spoon periodically. If a service
plate is behind the bowl, use it. If not, rest
your spoon in the bowl of soup.
To finish the last bite of soup, it is acceptable
to tip your bowl slightly to fill your spoon.
It is okay to cut your salad if the pieces are
too big. Cut only a few pieces at a time.
Cherry tomatoes are an accident-waiting-tohappen. Just don’t eat them.
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Two Dining Styles
1. American Style
2. European Style
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
Both are acceptable in the United States.
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Choose the one you are most comfortable
with.
Dining Etiquette by Kim Meredith
Begin To Eat
Both American and European styles begin
the same way:
 Start with the entrée meat.
 Begin with your fork in your left hand, tines
facing down, with the index finger along the
back of the fork.
 At the same time, your knife should be in
your right hand, blade facing down, with the
index finger along the back of the knife.
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American Style
 After cutting your food, place the knife at
the upper edge of your plate.
 TRANSFER THE FORK OVER TO YOUR
RIGHT HAND and place the food into your
mouth with the tines facing up.
 Your left hand goes in your lap while you are
taking a bite.
 While resting, your hands always stay below
the table. (unless you are taking a drink)
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Dining Etiquette by Kim Meredith
European Style
 After you have cut your food, KEEP THE
FORK IN YOUR LEFT HAND, and place
the food into your mouth with the tines
facing down.
 To put a soft food onto your fork, spear the
meat and use your knife to push the food up
and onto the back of the fork. This is
standard for European style.
 While resting between bites, your hands and
wrists (not forearms or elbows) always stay
above the table.
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What To Do If Your Napkin
Falls On The Floor?
 If your napkin falls on the floor and it is
within easy reach, retrieve it.
 If you are unable to retrieve the napkin
without drawing attention to yourself, ask
the server for another one.
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Dining Etiquette by Kim Meredith
Taking a break
There is a silent signal to the wait-staff that
you are not quite finished eating, but only
taking a break. This method is the same for
both styles:
 Rest your fork, tines down, on the left side
of your plate, around 7 o’clock.
 Rest your knife, blade facing in, on the right
side of your plate, around 5 o’clock.
 Depending on how much room you have on
your plate, you may have to adjust the
utensils apart more or a little closer
together.
 They can overlap in the center of the plate if
necessary.
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Finished Eating
There is a silent signal to the wait-staff that you
are completely finished eating. This method is
the same for both styles:
 Place your fork and your knife side-by-side at
the 10:20 position on a clock, with the fork on
the inside. (some say 9:15 position)
 Fork tines can face up or down.
 The knife blade always faces inward on the plate.
 When you are finished, place your napkin on the
table on the left side of your plate. This is the
only time the napkin goes back on the table.
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Dining Etiquette by Kim Meredith
Excusing Yourself From The
Table During The Meal
 Loosely place your napkin on the back of
your chair, never in the seat.
 While making the motion to get up, simply
inform the person to the left and right
“Please excuse me. I’ll be right back.”
 Get out of your chair on the RIGHT side.
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Important Points
 Limit sweetener to two packets. Tear one (or
both at the same time) ¾ of the way at the top of
the packet. Leave the paper waste neatly on the
coffee service plate or on an empty bread plate.
 When in doubt, use your utensils rather than
your fingers (even French fries).
 If there is a problem with your food, handle it
discreetly. Don’t cause a scene.
 Your napkin is used to blot or dap your mouth.
 Bring food to your mouth, not mouth to the
food.
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Dining Etiquette by Kim Meredith
Important Points
 Men should rise when a woman leaves the
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table. It is not necessary to completely stand
for a temporary departure. Simply rise off
the seat to acknowledge her leaving.
Never groom at the table. (e.g. lipstick, face
powder, eye-contacts, etc.)
Some restaurants require you to keep your
jacket on during the meal.
If your utensil falls on the floor, discreetly
ask the server for another one.
If food falls off of your plate onto the floor,
leave it and don’t step in it. If it falls onto the
table, use your fork and move it up onto the
corner of your plate. Or, let it be.
It is polite to leave some food on your plate.
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How Do I Eat and Interview
at the Same Time?
 Remember, the point of the occasion is NOT
the meal.You actually may not have much
time to eat.
 You can initiate asking questions so that the
conversation is more balanced and you have
more time to eat.
 Don’t try to eat too fast. A large, hurriedly-
eaten meal can make you drowsy and
uncomfortable; a disadvantage if you still
have to perform after the meal.
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Dining Etiquette by Kim Meredith
If You Don’t Like An Item
 Be polite. Never criticize or state your
dislike. Eat the foods you do like and try
unfamiliar foods.
 If you are asked if you like something, and it
would be an obvious untruth if you don’t,
say something gracious like “I’m not
accustomed to this flavor, but I’m glad to
have the opportunity to try it.”
 The job that you are being interviewed for
may involve dining. Thus you could be
evaluated for your grace in such situations.
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Points To Remember
 The purpose of the meal is the
interview.
 Follow the lead of your host/hostess.
 Be discreet and polite.
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Dining Etiquette by Kim Meredith
Taxonomy of an Interview
A first interview typically has 6 identifiable
phases:
1.
2.
3.
4.
5.
6.
Breaking the ice with small talk
Recruiter asking questions of the
candidate
Recruiter asking more probing questions
for in-depth information
Candidate asking questions of the
recruiter
Following up and going over next steps in
recruitment process
The close
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Interview Attire
 Before you are able to speak or shake hands, the
interviewer, as well as everyone else you meet, is going
to notice your appearance. An unfavorable first
impression with any of these employees could easily ruin
your chances of getting the job, especially if the other
candidates are all impeccably dressed.
 First impressions are critical! Remember, you are
marketing a product – yourself – to a potential employer.
Would you select a product off of the grocery shelf that
did not look appealing? Probably not. You must make
every effort to be “professionally” dressed for an
interview, as well as throughout your career in order to
be seen as promotable.
 The general rule regarding appearance is to dress
conservatively. It’s how you are dressed that sets the tone
of the interview. If possible, prior to the actual interview
investigate your prospective employer so that what you
wear to the interview makes you look as though you “fit
in” with the organization. If you overdress (floral dress
you might wear to church) or under-dress (khakis and
golf shirt), the potential employer may feel that you
don’t care enough about the job. Your goal should be to
look successful and professional.
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Dining Etiquette by Kim Meredith
“Professional Attire” means:
 A suit or coat and matching pants or skirt in
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a dark color, such as black, grey, or navy.
Make sure all of your clothes are clean and
pressed and your shoes are polished.
Your hair should be nicely trimmed or
styled, making sure that no hair falls into
your face during the interview.
Tattoos are hidden under clothes or makeup.
An overall look that conveys competency,
maturity, and reliability.
Attention to detail is crucial, and it will be
important in your job responsibilities as well
as in the interview process.
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Women’s Attire
 Business suit in a conservative dark matt color (nothing shiny);
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skirt hemline (if wearing a skirt) should come to knees or right
below – not too short or too long.
Matching white or off-white blouse; avoid anything with lace or
low cut.
Dark closed toe shoes with a conservative heel – stick with the
basic pump and avoid anything with straps or decorative fixtures;
make sure you polish your shoes before the interview
(interviewers will often at candidates’ shoes).
Wear flesh color hose when wearing a skirt.
Light to moderate makeup; no heavy eye shadow, blush, or very
bright lipstick.
No perfume or perfumed body lotion (you never know if the
interviewer will be extra sensitive to scents; too much perfume
or cologne is a commonly cited reason for failed interviews).
Conservative jewelry; wear only one set of small earrings, no
charm bracelets, and no necklaces with names on them (an
interesting pin worn on the lapel will sometimes give the
interviewer something to compliment). No visible piercings in
nose, eyebrows, tongue, navel, or excessively on the ears.
Conservatively manicured hands with short nails and no colored
nail polish.
Hair should be short or pulled back from your face; style should
not make the interviewer wonder how you got it to “stay in
place.”
Dining Etiquette by Kim Meredith
Men’s Attire
 Business suit in a conservative dark color;
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wool or wool blend preferably – no
summer seersucker or linen and nothing
shiny.
White or off-white button down shirt.
Dark matching dress shoes; make sure
they are polished.
Conservative tie.
Basic leather belt.
Clean shave and clean, trimmed nails.
No cologne or after shave lotion.
No earring(s) or visible piercings in nose,
eyebrows, tongue, or naval.
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Behavioral Interview Questions
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Describe a situation in which you were able to use persuasion to successfully convince someone
to see things your way.
Describe a time when you were faced with a stressful situation that demonstrated your coping
skills.
Give me a specific example of a time when you used good judgment and logic in solving a
problem.
Give me an example of a time when you set a goal and were able to meet or achieve it.
Tell me about a time when you had to use your presentation skills to influence someone's
opinion.
Give me a specific example of a time when you had to conform to a policy with which you did
not agree.
Please discuss an important written document you were required to complete.
Tell me about a time when you had to go above and beyond the call of duty in order to get a job
done.
Tell me about a time when you had too many things to do and you were required to prioritize
your tasks.
Give me an example of a time when you had to make a split second decision.
What is your typical way of dealing with conflict? Give me an example.
Tell me about a time you were able to successfully deal with another person even when that
individual may not have personally liked you (or vice versa).
Tell me about a difficult decision you've made in the last year.
Give me an example of a time when something you tried to accomplish and failed.
Give me an example of when you showed initiative and took the lead.
Tell me about a recent situation in which you had to deal with a very upset customer or coworker.
Give me an example of a time when you motivated others.
Tell me about a time when you delegated a project effectively.
Give me an example of a time when you used your fact-finding skills to solve a problem.
Tell me about a time when you missed an obvious solution to a problem.
Describe a time when you anticipated potential problems and developed preventive measures.
Tell me about a time when you were forced to make an unpopular decision.
Please tell me about a time you had to fire a friend.
Describe a time when you set your sights too high (or too low).
Dining Etiquette by Kim Meredith
Before, During & After
The Interview
BEFORE
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Thoroughly research the company or organization and be familiar with their services, mission and vision,
and clientele/patients/customers. Be thoroughly familiar with the job vacancy notice, if appropriate.
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Plan your physical presentation ahead of time.
Prepare answers to typical interview questions and practice your answers in front of a mirror or with an
honest friend or member of the Career Services staff. You want to make sure that you project confidence
and composure in your answers.
Make extra copies of your resume, your references, and portfolio materials, if appropriate, and take to the
interview in a nice pad-folio, portfolio or briefcase.
Find out the exact location of the interview, how long it will take to get there, alternate route, and plan
to arrive 15-30 minutes early. Always have single bills and change for a parking meter or lot.
If you have the option of scheduling an interview, take into account your cycle of energy. If you
are not a morning person, schedule an afternoon interview. If you drag in the afternoons,
schedule a morning appointment. However, if your interview is scheduled without your input,
then make the most of the time you are in front of the employer.
If you are one of the first, make a positive lasting impression through your knowledge of the
employer, knowledge of yourself, and how you can add value to the hospital/company. If you are
in the middle, do something that will energize the recruiter such as asking the recruiter about
themselves and what their typical day is like and then relate what you have in common and how
you would be challenged in that kind of environment. If you are one of the last to be
interviewed, make sure you have something fresh to say in order to differentiate you from all who
went before you, such as personal knowledge of the company’s services/departments and how
you were impressed or have suggestions on how to improve it. Keep in mind that even a weary
recruiter has an interest in what you say and how you present yourself.
DURING
A first interview typically has 6 identifiable phases:
(1) Breaking the ice with small talk
(2) Recruiter asking questions of the candidate
(3) Recruiter asking more probing questions for in-depth information
(4) Candidate asking questions of the recruiter
(5) Following up and going over next steps in recruitment process
(6) The close
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Before, During & After
The Interview
DURING (cont’d)
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Enter the interview room with a smile, a positive attitude, and a firm handshake.
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Maintain good eye contact throughout the interview and always look genuinely interested in the
company or organization and the job.
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Speak clearly and avoid slang words.
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Have confident answers for typical interview questions (see list of sample interview questions).
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Be prepared to provide examples and stories of how you have used your knowledge, skills, and
abilities, relevant to the position.
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Review key qualifications for the position and know how you can use your assets for the
company’s benefit.
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View each question as an opportunity to sell yourself.
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Identify strengths and specific examples or stories. Examples are absolutely critical.
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Keep your responses concise and focused, but not abrupt.
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Never say anything negative about a former company, employer or staff member.
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Have two or three questions prepared to ask the interviewer which highlight your research and
interest.
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Ask for the interviewer’s business card, or clarify the interviewer’s name and correct spelling,
before leaving the interview.
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Before leaving, emphasize your interest in the position and briefly summarize your skills that
make you a good fit for the position.
AFTER

Immediately send a thank you note to the interviewer(s). If a panel interviewed
you, send a thank-you to each person.
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Keep a record of the date of the interview, with whom you spoke, impressions of the employer,
and any questions that arise after the interview for future reference.

Work on answers to interview questions that you were not confident about and set up a mock
interview with the Career Services Office if you need additional interview practice.
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Continue to apply for positions and interview with other employers until you have accepted an
offer.
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Dining Etiquette by Kim Meredith
The Employer’s Perspective
Interviews involve give-and-take from interviewers and
candidates.
 Different perspectives are obtained when a candidate
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is interviewed by multiple people.
Employer questions will revolve around how well a
candidate can work with and through people.
An interview is a means of sorting through “doers”
and “posers.”
Employers seek examples of how candidates build
and maintain personal relationships and mutual
trust.
Whatever is on a resume is fair game to be discussed
in an interview.
Interviewers look and listen for values alignment to
the mission of the employer’s.
Questions can be designed to explore the
resourcefulness of a candidate.
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Bread Plate
Dinner Plate
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Dining Etiquette by Kim Meredith