Keith Soster-University Unions Food Service Director

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Do the next five things with everyone you meet:
 Look them in the eye
Give a firm handshake
Greet them by name
Say your name slowly when introducing yourself
 Smile

 When introducing two people to each other, say the name of the most important person first and then the name of the person being introduced.
 Introduce people in the following order:
 younger to older: “Coach Plocki, this is my niece
Jennifer.”
 nonofficial to official: “Mr. Martin, let me introduce you to my husband Doug Conrad.”
 Clarify your relationship with the person:
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“Coach Smith, this is my mother Mrs. Sally Conrad.”

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Keep the forms of the address equal. If you use “Mr.
Smith”, you must use “Ms. Taylor”.
 Do say something about the person you are introducing so they will have something from which to springboard their own conversation.
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Avoid the word “meet” in your introduction.

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It consists mostly of common sense
(although it sometimes doesn’t seem so common).
Using etiquette makes life more comfortable for you and makes you more confident in social situations.
Examples:
 Email
 Internet
 Gift/Thank you note
 Golf course and tennis court attire
 Job interviews
 Networking
 Table manners
 RSVPs/ invitations

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Proper introductions
The Table Setting
At the Table
-Before, During & After the Meal
How to Eat…with Manners
Top Table Manners

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 Bread & Butter
 Entrée
 Dessert
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 Difficult foods
 Finger foods

Listed manuals should be developed during green stage, and updated/refined at onset of yellow phase.

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“b & d”:
Holding your hands in front of you, touch the tips of your thumbs to the tips of your forefingers to make a lower case ‘b’ with your left hand and a lower case ‘d’ with your right hand. This reminds you that ‘bread and butter’ go to the left of the place setting and your ‘drink’ is on the right.
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“BMW”:
Bread - Meal - Water

 Your silverware should indicate the courses that will be served.
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 Silverware: Work from the outside in.
Don’t sit until the host sits first or the host invites you to sit down.
 Enter your chair from your left, exit to your right.
 Do not touch napkin or silverware until the host does

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 Relax for a few minutes before the meal with small talk.
 Speak in low, intimate tones at the table.
 A great host will guide the conversation and ask questions to his/her quests that focus on them.
 Pay equal attention to the people sitting on both sides.

 Avoid offensive topics such as politics, religion, money, sex, etc.
 If you are unaware of the topic being discussed, be a good listener.
 Talk about world news, each other’s interests, sports and/or the well-being of common acquaintances.
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Don’t interrupt.

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Remove your hat.
Cell phones off.
Place your napkin on your lap as soon as the host does.
Wait until everyone is served before eating (again
- the host will lead).
Never do anything until the host does it first.
What if you don’t have a host?

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Mixed Green Salad
Entrée
- Balsamic marinated boneless chicken breast with a fresh relish of artichoke hearts, green & red peppers, tomatoes, basil, cilantro, lemon & lime
- Fresh vegetables tossed with fettuccini in béchamel sauce
 Apple Pie with ice cream

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The spoon is worked away from the bowl towards the outer rim and then brought forward to the diner.
No slurping!
The soup spoon rests on the plate between bites and when finished.
French Onion Soup: Use the side of the spoon to cut through the cheese; hold the rim if necessary (be careful as the cup may be hot)

 When should I wipe my mouth?
 What if I need to cough? Blow my nose?
Sneeze?
 Where do I put the napkin if I need to leave the table briefly?
 Where do I put the napkin when the meal is over?

 When passing anything around the table, move items from the left to the right (counter clockwise).
Place them on the table rather than in the person’s hand.
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If someone asks for something to be passed, only reach for it if you are closest to the item.
You are not allowed to help yourself to this item until the original requester is done serving themselves!
Avoid reaching across someone to retrieve an item.

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Take one slice (When offered) or one roll and continue to pass to the right.
If you start the pass, do not take until everyone else has.
Place the bread on your bread plate.
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Take some butter using your butter knife and put it on your bread plate.
Tear off one bite sized piece of bread, butter it on the plate (not mid-air), and eat it one bite at a time.
EXTRA: Tuck any kind of wrappers (cracker or sugar packets) under the bread plate (neatness counts).

 FORMAL: Individual salt & pepper are above the bread & butter plate.
 INFORMAL: Salt & pepper are placed usually in two locations at the table.
 When asked to pass one or the other, always pass both together.
 Taste food before adding any seasoning.

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It is appropriate to use a knife if the lettuce is too big.
Items such as olives or other pitted items enter the mouth with a fork and the pit leaves the mouth the same way - by fork.
Beware of cherry or grape tomatoes.

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Meat: Cut and eat one small piece at a time.
Chicken on the bone: Cut meat off the bone with your knife and fork, then cut it into bite-sized pieces.
The tines are held in a downward fashion while cutting.

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Peas, corn, pearl onions:
Never use bread to corral the food - use knife and fork.
Green beans: Cut with knife into bite-size pieces.
Raw broccoli, carrots, cauliflower: as appetizer, can be eaten with fingers; otherwise, use a fork.

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Pasta should be eaten by twirling the pasta onto the fork (one may use a spoon if provided, otherwise use the lip of the plate)
Never slurp the pasta hanging from the fork; bite the remaining strands and allow to fall back onto the fork

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Brownies & Cookies: can be eaten with fingers unless it has sauce drizzled on it.
Pie with Ice Cream: Can use both spoon and fork.
Mini Desserts served on a platter: Pass from left to right; use your fork.
Coffee served with dessert : Don’t turn cup over to indicate you don’t care for coffee
Sugar & Cream

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Artichokes - eat individual leaves by hand, the heart is eaten with fork and knife
Asparagus - eaten with knife and fork (can be eaten with fingers if firm and not covered with sauce)
Bacon - knife and fork (unless the meal is very casual)
Celery & Radishes - may be eaten with your fingers
BBQ – Usually eaten with fingers and wet wipes or napkins are used to clean the hands

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Fried Chicken –with fingers only at a picnic; otherwise knife and fork
Corn on the cob - should be served at casual meals; eat with fingers
Lobster - large pieces may need a knife & fork; nutcracker and seafood fork are provided to help with meat
Baked potato - use fork, do not slather, stir and/or mash butter
French Fries - knife & fork unless casual

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Artichokes
Asparagus (firm)
Bacon-crisp
Small fruit & berries with stems
Caviar
Corn on the cob
Celery & Radishes
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French fries
Potato chips
Hamburgers
Hot dogs
Pickles
Pizza
Ribs
Sandwiches
Brownies & Cookies
*If you’re not sure whether or not you can eat something with your fingers, just use a utensil.

 When you are resting in between bites but not yet finished, the knife and fork should be “open” on the plate (A), cutting edge of the knife facing towards you.
 When you are finished eating, the knife and the fork should be laid side-byside, ”closed” in the middle of the plate at 4 o’clock, fork pointed down (B)
B
A

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Come to the table with clean hands and face.
Turn off your cell phone and remove your hat before sitting.
Put your napkin on your lap after sitting down.
Start eating when everyone else does or when given the OK by the host.
Stay seated and sit up straight.
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Keep elbows off the table while eating.
Don’t make negative comments about the food. If you taste something you don’t like, don’t make a fuss.
Don’t play with your food or utensils.
Chew with your mouth closed and don’t talk until you’ve swallowed.

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Say “please pass the—” rather
 than reaching.
Don’t hunch over your food.
Raise your fork to your mouth to eat rather than lowering your head.
 Thank your host or whoever prepared or hosted the meal.
 Offer to help clear the table(in the right setting).
 Chat softly with everyone at the
 table.
Don’t make rude noises like burping or slurping.
 Excuse yourself to apply lipstick, cough, blow nose, or pick teeth in a private area (i.e., restroom).
 Ask to be excused when
 finished.
Restroom visits don’t need to be announced.

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“The test of good manners is to be patient with bad ones.”
―Solomon ben Yehuda ibn Gabirol

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Dark suits are preferred for business
Make sure the suit fits well- classic colors are navy or dark grey
When standing, button your jacket leaving the bottom button undone
Only take your suit jacket off when working in your office
Unbutton your suit jacket when sitting

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White is always your first choice, blue is also acceptable
Classic is white button down 100% or high blend cotton
Well fitted and not wrinkled
Enough room in the neck to insert one finger
Full cut undershirt (no “wife-beaters”)
The undershirt will make the shirt look whiter

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Complement your suit
Show your personality
No cartoons or flashy ties
Center knotted well at the collar and meets the center of the belt
Tie tacks are appropriate
Top button of the shirt remains buttoned until the tie is taken off

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Black or brown
No wider than one inch
Buckles must be modest
No advertising on the buckle
No worn notches on the belt

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Socks should match the color of the pants
Long enough to cover leg hair
No holes

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Well pressed
Long enough to cover midway down the back of the shoe
Pants should never touch the ground

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Clean and polished
Clean and polished
Lace up in black, brown or cordovan
Penny loafers are also acceptable
Heel is not worn
No tattered laces

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Neat and clean
Convey well groomed & professional
Neck hair is trimmed
No facial hair unless it is neatly trimmed

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Keep jewelry to a minimum
One ring
One watch
Tie tack
No ear rings or other visible body piercings
Consider career options before you get that
Tattoo- is it visible? Will it portray your professional side?

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Mistake professional clothing for being well dressed
Shop alone if you are uncertain about your taste in clothing

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Take the time to find cuts and styles that fit your proportions
If it fits well, buy it in more than one color
Dress in style similar to prospective employers on an interview
Notice the difference of office attire for different businesses
Remember that classic clothes never go out of style

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Solid dark (navy, grey, or black) are appropriate (skirted suits are preferred).
Light colored blouses that complement the suit- without frilly collars or cuffs
Judge the environment before wearing a business dress as they are considered less formal

 Light colored that complement the jacket
 Avoid low plunging blouses
 Camisoles are appropriate as long as the color complements the blouse

 Natural, light colored- no pattern
 No bare legs with business suits
 Be aware of runs in hose- have a back up plan

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Closed toe with modest heel
Color of shoe should match or complement the color of the suit
Avoid shoes with multiple colors- the focus is on you- not the shoes
No scuffed heels or worn looking

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Avoid over use of make-up
Appearance should look natural
Clear nail polish on well manicured hands
Avoid the over use of perfume
One’s scent should only be noticed at a close distance

 Neat and clean
 Long hair should be worn conservatively

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One ring per hand
One earring per ear (no dangling earrings)
One watch
No dangling bracelets
No (visible) body piercing
Briefcase or portfolio instead of purse

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Mistake professional clothing for being well dressed
Shop alone if you are uncertain about your taste in clothing

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Take the time to find cuts and styles that fit your proportions
Buy more than one color if the item you purchased fits well
Dress in style similar to your prospective employers on an interview
Notice the difference of office attire for different industries