Dining Etiquette
Table manners play an important part in making a favorable impression. They are visible signals of the state of our manners and therefore are esntial to professional success. Regardless of whether we are having lunch with a prospective employer or dinner with a business associate, our manners can speak volumes about us as professionals.
Napkin U
The meal begins when the host unfolds his or her napkin. This is your signal to do the same. Place your napkin on your lap, completely unfolded if it is a small luncheon napkin or in half, lengthwi, if it is a large dinner napkin. Typically, you want to put your napkin on your lap soon after sitting down at the table (but follow your host's lead). The napkin remains on your lap throughout the entire meal and should be ud to gently blot your mouth when needed. If you need to leave the table during the meal, place your napkin on your chair as a signal to your rver that you will be returning. The host will signal the end of the meal by placing his or her napkin on the table. Once the meal is over, you too should place your napkin neatly on the table to the right of your dinner plate. (Do not refold your napkin, but don't wad it up, either.)
Ordering
If, after looking over the menu, there are items you are uncertain about, ask your rver any questions you may have. Answering your questions is part of the rver's job. It is better to find out before you order that a dish is prepared with something you do not like or are allergic to than to spend the entire meal picking tentatively at your food.
玻利瓦尔
An employer will generally suggest that your order be taken first; his or her order will be taken last. Sometimes, however, the rver will decide how the ordering will proceed. Often, women's orders are taken before men's.
As a guest, you should not order one of the most expensive items on the menu or more than two cours unless your host indicates that it is all right. If the host says, "I'm going to try this delicious sounding cheecake; why don't you try desrt too," or "The prime rib is the specialty here; I think you'd enjoy it," then it is all right to order that item if you would like.
耙"Reading" the Table Setting
Should you be attending a formal dinner or banquet with pre-t place ttings, it is possible to gain
clues about what may be rved by "reading" the place tting. Start by drawing an imaginary line through the center of the rving plate (the plate will be placed in the center of your dining space). To the right of this imaginary line all of the following will be placed; glassware, cup and saucer, knives, and spoons, as well as a afood fork if the meal includes afood. It is important to place the glassware or cup back in the same position after its u in order to maintain the visual prence of the table. To the left of this imaginary line all of the following will be placed; bread and butter plate (including
small butter knife placed horizontally across the top of the plate), salad plate, napkin, and forks. Remembering the rule of "liquids on your right" and "solids on your left" will help in allowing you to quickly become familiar with the place tting.
U of Silverware
Choosing the correct silverware from the variety in front of you is not as difficult as it may first appear. Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each cour. The salad fork is on your outermost left, followed by your dinner fork. Your soupspoon is on your outermost right, followed by your beverage spoon, salad knife and dinner 钢琴曲目
knife. Your desrt spoon and fork are above your plate or brought out with desrt. If you remember the rule to work from the outside in, you'll be fine.
There are two ways to u a knife and fork to cut and eat your food. They are the American style and the European or Continental style. Either style is considered appropriate. In the American style, one cuts the food by holding the knife in the right hand and the fork in the left hand with the fork tines piercing the food to cure it on the plate. Cut a few bite-size pieces of food then lay your knife across the top edge of your plate with the sharp edge of the blade facing in. Change your fork from your left to your right hand to eat, fork tines facing up. (If you are left-handed, keep your fork in your left hand, tines facing up.) The European or Continental style is the same as the American style in that you cut your meat by holding your knife in your right hand while curing your food with your fork in your left hand. The difference is your fork remains in your left hand, tines facing down, and the knife in your right hand. Simply eat the cut pieces of food by picking them up with your fork still in your left hand.
脱落When You Have Finished
Do not push your plate away from you when you have finished eating. Leave your plate where it is in
the place tting. The common way to show that you have finished your meal is to lay your fork and knife diagonally across your plate. Place your knife and fork side by side, with the sharp side of the knife blade facing inward and the fork, tines down, to the left of the knife. The knife and fork should be placed as if they are pointing to the numbers 10 and 4 on a clock face. Make sure they are placed in such a way that they do not slide off the plate as it is being removed. Once you have ud a piece of silverware, never place it back on the table. Do not leave a ud spoon in a cup, either; place it on the saucer. You can leave a soupspoon in a soup plate. Any unud silverware is simply left on the table.
Basic Table Manners
It is inappropriate to ask for a doggy bag when you are a guest. Save the doggy bag for informal dining situations.
It is best to order foods that can be eaten with a knife and fork. Finger foods can be messy and are best left for informal dining.
Do not order alcoholic beverages. Drinking too much when dining out is one of the most disliked behaviors.
Do not smoke while dining out.
Sit up straight at the table. It makes a good impression.
现代文阅读When you are not eating, keep your hands on your lap or resting on the table (with wrists on the edge of the table). Elbows on the table are acceptable only between cours, not while you are eating.
宽敞的英语
Do not ason your food before you have tasted it.
Never chew with your mouth open or make loud nois when you eat.
Although it is possible to talk with a small piece of food in your mouth, do not talk with your mouth full.
Do not slurp soup from a spoon. Spoon the soup away from you when you take it out of the bowl and sip it from the side of the spoon. If your soup is too hot to eat, let it sit until it cools; do not blow on it.
If food gets caught between your teeth and you can't remove it with your tongue, leave the table and go to a mirror where you can remove the food from your teeth in private. You should not leave the table during the meal except in an emergency.
If you must go to the bathroom or if you suddenly become sick, simply excu yourlf. Later you can apologize to the host by saying that you didn't feel well.
If you need something that you cannot reach easily, politely ask the person clost to the item you need to pass it to you. For example, "After you have ud them yourlf, would you plea pass me the salt and pepper?"
If a piece of your silverware falls onto the floor, pick it up if you can reach it and let the rver know you need a clean one. If you cannot reach it, tell the rver you dropped a piece of your silverware and ask for a clean one.
If you or someone you are dining with is lefthanded, it is best for the lefthanded person to sit at left end of the table or at the head of the table. This arrangement helps ensure that everyone has adequate elbow room to eat comfortably.
If food spills off your plate, you may pick it up with a piece of your silverware and place it on the edge of your plate.
Never spit a piece of bad food or tough gristle into your napkin. Remove the food from your mouth u
怎样炖牛肉好吃
sing the same utensil it went in with. Place the piece of food on the edge of your plate. If possible, cover it with some other food from your plate.
FIRST IMPRESSION TIPS
It takes 15 conds to make a first impression.
First 12 words you speak should include some form of thanks, if appropriate. “Thank you for scheduling this time to meet with me” or “It’s a pleasure meeting you.”
First 12 steps you take should be of confidence.
First 12 inches from your head down should feature impeccable grooming. Your hair, collar, tie/scarf and other accessories should be a reflection of the quality person you are. Last 12 inches from the floor to mid-calf should be very well-maintained. That includes shoes that are polished and look like new. It also means socks or stockings that blend with your outfit, rather than detract from it.
MIXING AND MINGLING
Go with a purpo. Whom would you like to meet? By knowing this, you’ll walk in confidently.
Start with people you know, then ea into conversations with people you don’t. If there is someone standing alone, go over to him or her and strike up a conversation. Better yet, go to a mixed group so you’ll be introduced.
Small talk: be sincerely interested in the OPEN-ENDED questions you are asking such as “Is this the first XXX conference you have been to?” If you’re interested in them, you will be perceived as interesting! And then LISTEN. Small talk involves speaking about the weather, sports, your immediate environment, etc.
Medium talk: Deals with information specific to the group.
Large talk: Deals with very specific information and only understood by a limited number of people.
U the person’s name a few times.
If you’re not engaged with the person you’re talking to (it happens!) just excu yourlf after you have finished speaking by saying “Plea excu me, but I must say hello to…” If you notice that the person’s attention is wavering, it’s probably time to move on.
Stay within arms length of individuals you’ve just met.
When needing to change the subject, u terms like “I heard you mention earlier…” or “You em to know a lot about…” or “Before this event ends, I’d like to ask you…”
简约生活INTRODUCTIONS
Stand up, smile, always shake hands firmly, make eye contact, and repeat the person’s name. Usually, introductions are bad on rank (i.e, introducing a supervisor to a fellowship/job candidate).
Refer to women as “Ms” unless requested to do otherwi.
Adapted by Ann Marie Sabath,
Author, Business Etiquette in Brief, 2004
