From Soup to Nuts
February 2017
Goal
To provide you with an overview of our
course which takes place at the
restaurant Max of Eastman Place.
Objectives:
By the end of our time together, you will
have learned:
 The order of cutlery in a place setting.
 How to navigate a place setting.
 Table manners do’s and don’ts, and
 Why dining etiquette is so critical.
Top 5 Problems in Workplace
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Poor table manners.
Inappropriate cell phone use.
Inappropriate dress.
Rude and disrespectful behavior.
Potty mouths.
“It hurts the eyes to look
around in restaurants…
napkins aren’t in laps… cell
phones are out on tables…
forks are clutched like
screwdrivers… talking mouths
are like stuffed burritos…
Manners can seem… to have
gone underground… like a
gene that has skipped a
generation.”
- Dwight Garner, Town and Country
Place Setting
What is a place setting?
A place setting shows us what utensils
we will be using for the meal. It is a
dining road map showing us what we
will be eating, and in what order.
What is a course?
 Meals are made up of multiple
dishes, for example, appetizer,
soup, salad, entre, dessert etc.
 Each dish is called a course.
In the middle ages “setting
the table” meant setting a
board atop two trestles. It
was a platform created to
hold the food.
Bread was placed on the
board and the food atop the
bread. They were literally
eating off the table.
King Louis XIV was the first
person to have provided a full set
of cutlery to each of his guests.
MENU
Oysters on the Half Shell
Vichyssoise
Sea Bass in light garlic sauce
Breast of duck w/ brussel sprouts
Baby frisee salad w/ goat cheese
Crème Brulee
FOrKS
BMW
Table Manners
Always…
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Mind your posture.
Spoon soup away.
Tilt bowl away.
Break bread with fingers not knife.
Soaking gravy use bread on fork
not hands.
 Soup, coffee & dessert spoons on
plate or saucer not in bowl or cup.
When meeting someone for a
business dinner…
 Just valet it,
 Watch what you order,
 Over dessert lock down step
to keep momentum going in
relationship or business
cycle.
NOOOOOOOO….
Avoid these at all costs:
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Leaving keys, purse or cell phone on table.
Touching face or hair.
Pushing plate away.
Tucking serviette or napkin into collar of shirt.
Using cell phone.
Drinking too much, or ordering a beer instead
of a drink.
 Salt and peppering food before tasting.
 Mashing or mixing food on plate.
 Blowing on hot food.
Why is this etiquette
stuff so critical?
The cost of poor dining skills:
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Lost business.
Lost opportunities.
Unrealized revenue.
Poor image.
Perceived incompetence.
Weak reputation.
Questions?
Dining Etiquette
March 13
6pm-7:30pm
Max of Eastman Place
25 Gibbs Street
Miss Cynthia L.S. Ely
585-244-2228
MissCynthia@Rochester.twcbc.com