Unit 4 Table Setting and Etiquette
- 1. Table Setting and Etiquette Borrowed from: http://www.uen.org/Le ssonplan/preview.cgi?LPid=31349
- 3. Setting the Table Influences • Appearance of the food served • Sets the tone/feeling of the meal • Makes people feel important
- 4. Three Components of a Place Setting • Dinnerware – Plates, cups, bowls, saucers, platters and other serving pieces • Flatware – Butter, dinner and steak knives; salad/dessert, dinner fork; soup, dessert and teaspoons. • Glassware – Water goblet, milk and wine glasses, sherbet glass
- 5. Cover • Arrangement of a place setting for one person. • Allow 20-24” for each cover with the dinner plate in the middle.
- 6. Proper Dinnerware Placement • Dinner Plate –1” from the table edge • Bread/Butter Plate –Top left –Above the salad plate
- 7. Proper Dinnerware Placement • Salad Plate –Lower left –Above the napkin • Soup Bowl –On plate or separate
- 8. Types of Flatware • Soup spoon –Larger than teaspoon • Salad/dessert fork –Smaller than dinner fork • Butter knife –Shape and size smaller than dinner knife
- 9. Proper Flatware Placement • 1 to 1½” from the table edge – Handles are lined up and the utensils are even with the plate • Forks – Left of the plate – Dessert fork placed above the center of the plate
- 10. Proper Flatware Placement • Knives and Spoons – Right of the plate – Dessert spoon is sometimes placed above the center of the plate. • Arrange in order of use – Starting at the outside and working toward the center.
- 11. Proper Flatware Placement • Forks – Tines up • Knives – Sharp cutting edge toward plate • Spoons – Bowls up • Butter knife – On bread/butter plate
- 12. Proper Glassware Placement • Water goblet –Tip of the knife blade. • Other beverage glasses –Right of goblet, slightly forward and diagonal. • Cup and saucer –Lower right.
- 13. Placement of Napkin • Three Places –Left of the forks –Center on the dinner plate –In the water goblet • When removed, should not disturb the flatware.
- 14. Table Etiquette • Courtesy shown by good manners at meals. • Reflect part of your personality to others. • Makes eating a pleasant experience for everyone • Most rules of etiquette involve common sense and consideration of other people.
- 15. Common Rules of Etiquette • Sitting down –From the left side of your chair. • Passing food –To the right.
- 16. Common Rules of Etiquette • Napkin –Place on lap before starting to eat. –Cover your mouth and nose if you must cough or sneeze. –Leave on your chair if leaving the table and returning during a meal. –Leave to the left of the plate when finished with the meal.
- 17. Common Rules of Etiquette • When eating with a small group –Wait until everyone is served before eating • Follow actions of host/hostess • Avoid talking with food in mouth. • Chew with mouth closed.
- 18. Common Rules of Etiquette • Cut food into bite-size pieces –As you eat, not all at once. • Sit up straight • Avoid leaning on elbows while eating.
- 19. Common Rules of Etiquette • When finished with soup –Place spoon on soup plate • Eating a roll/bread –Break one piece off at a time, butter and eat. –Place butter on your own plate before buttering your bread/roll.
- 20. Common Rules of Etiquette • Tipping Etiquette –For good service: 15% to 20% of total bill • Where to tip? –Restaurants –Beauty Salons
- 21. Common Rules of Etiquette • Cell Phone Etiquette –Turn your cell phone to vibrate or off. –Avoid checking your phone. –If it is an emergency, excuse yourself from the table. –Keep your voice down when talking on a cell phone.
- 22. • Hints: • 1. Which water glass or bread plate is yours? B-M-W rule. (Bread - Meal - Water) • 2. Use silverware / cutlery from outside in 22
- 23. Summary • If you apply basic principles of setting the table, table service and manners you can create a pleasant atmosphere so that your relationships and appearance of food are enhanced. • Good manners show respect for others.