Dining Etiquette

DINING ETIQUETTE
ATTENTION SHOULD BE FOCUSED OF PEOPLE NOT FOOD

WHAT IS DINING
ETIQUETTE?
Dining etiquette are rules that are used while eating, it
involves our behaviour and attitude in a dining hall, that can
be at home, or a friends place, and our attitude in a
restaurant. Dining etiquette also includes the way we use
utensils. Each county has their table manners.
BEHAVIOUR
Behaviour that is considered “good manners”

varies depending on the culture and the
setting you are in. Manners appropriate in a
family setting will differ from those used in a
business setting or a formal setting.
TABLE
MANNERS
Good manners are used to show
consideration and respect for
others.
Learning good manners will enable
you to feel comfortable, more
confident and relaxed in any
situation. As with any skill,
developing good table manners
comes with practice.
Come to the table nice and
clean.
APPERANCE
AND Wash your hands before
HYGINE coming to the table for a meal.
Do not comb your hair or apply

make-up at the dining table.
BEING SEATED
Come to the table when the meal is
ready.
Allow your elders to precede you.
Wait for all who are dining to arrive at
the table then wait for a signal from
the host or hostess to be seated.
People should seat themselves from the
left side of the chair; assist those who
need assistance in being seated.
USE OF
NAPKINS
Place the napkin in your lap as soon as you are seated.
Your napkin should be used to blot your mouth lightly and
to wipe your fingers as necessary.
If you cough, sneeze, or need to blow your nose, use a
tissue rather than the napkin. It is polite to leave the table
if you have a long bout of coughing.
Excuse yourself and find the washroom if you need to
blow your nose.
If you spill anything, use your napkin to mop up the spill. If

the spill is large or very messy, seek the assistance of
you host.
GENERAL BEHAVIOUR
WHILE WAITING TO BE SERVED, KEEP YOUR HANDS IN SIT STRAIGHT; DO NOT SLUMP. ELBOWS SHOULD BE BE POLITE. CONTRIBUTE APPROPRIATELY TO THE
YOUR LAP. KEPT OFF THE TABLE UNTIL AFTER THE MEAL. WHILE CONVERSATION SO THAT THE MEAL IS A PLEASANT
EATING, KEEP YOUR ELBOWS NEAR YOUR SIDES. EXPERIENCE FOR ALL PRESENT.
TABLE SERVICE
One goal of food service is to create an enjoyable
dining experience for all present. This may be
accomplished by serving food that is attractive
and appetizing. Proper table service will also
enhance the dining experience.
HANDLING FOOD
In an informal setting, wait You may serve yourself

for the host to indicate that foods that are close to you.
it is time to begin passing Wait or ask politely for
food. If you are the host, other items to be passed to
you are expected to start you. Assist those beside
first. you who may need help.
When serving yourself,

take only the amount of
food that you will eat. Do
not take more than your
share.
Sauces that are served for If seafood cocktail is served,
vegetables, nachos or other use the fish fork.
appetizers should be spooned
onto your own plate for
dipping.
APPETIZERS
If fruit cocktail is served, use Place the used utensil on the

the teaspoon provided. plate to be removed and
taken to the kitchen.
BREAD OR
ROOLS
Place your bread or roll on your
bread and butter plate, if one is
provided. If pats of butter are
provided, transfer one from the
butter dish to your plate using the
tiny fork supplied. If a block of
butter is provided, use the butter
knife to place butter on your bread
and butter plate.
SOUP
Soup is to be eaten quietly and neatly.
Wait for hot soup to cool; do not blow on it to
cool it off.
To eat soup, dip the spoon into the soup, moving
the far edge of the spoon away from you. Do
not fill your spoon full.
Lift the spoon to your lips rather than bending
down to the bowl. The arm you are using to
eat with should not be resting on the table.
Sip (do not slurp) your soup from the side of the
spoon, instead of the tip.
When you have finished your soup, do not leave
the spoon in the bowl. Instead, place the
spoon on the side of the soup plate.
SALAD
If the salad is served as a separate

course, before the main course,
a salad fork is used. The salad
fork is found on the outside of
the cutlery setting, to the left of
the plate.
If the salad is served as a separate
course, after the main course, as
is done at formal dinners, the
salad fork will be immediately to
the left of the plate or may be
provided by the server.
The main course of a meal is also sometimes known as the entrée.
We cut our food then set the knife down on the edge of the plate.
MAIN COURSE Cut large pieces of food into smaller ones, one bite at a time. Lift the food to your mouth; do not lean down
to your plate to eat.
Take small bites; chew your food slowly with your mouth closed. Drink carefully; avoid slurping or gulping.
DESSERT
Dessert cutlery is either positioned at

the top of the dinner plate or is
provided when the dessert it served.
GENERAL
TIPS
Remove fruit pits or seeds, or large
pieces of fat from your mouth
with your spoon.
Remove fish bones from your mouth
with your fingers.
Place the pits, seeds, pieces of fat,
and fish bones on the edge of
your plate. Do not place them on
the table.
If particles of food become stuck in
your teeth, leave the table to
remove the particles. Use dental
floss or a toothpick in private.
A finger bowl, containing water and sometimes a
piece of lemon, may be provided. To use a
finger bowl, dip your fingers, one hand at a
time, in the water. Swish your fingers gently,
then dry them on your napkin.
Your host will signal the end of the meal by
placing his or her napkin on the dining table.
END OF
You may rise and leave the table when your THE MEAL
host rises.
The end of Dining Etiquette
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DINING ETIQUETTE

ATTENTION SHOULD BE FOCUSED OF PEOPLE NOT FOOD

Behaviour that is considered “good manners”

Do not comb your hair or apply

If you spill anything, use your napkin to mop up the spill. If

In an informal setting, wait You may serve yourself

When serving yourself,

If fruit cocktail is served, use Place the used utensil on the

If the salad is served as a separate

Dessert cutlery is either positioned at

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