CLT 112 Week 11 Lesson - Table Etiquettes

CLT 112 Week 11 Lesson Table Etiquettes

1. table
etiquettes CLT 112

2. Dining is not just about eating—it is a
social ritual that reflects culture,
respect, and refinement. Good table
manners and grooming display one’s
character, upbringing, and
professionalism, especially in the
hospitality industry where service
standards define reputation.
From casual meals to fine dining,
understanding how to behave and
present oneself at the table creates
comfort and harmony for everyone
involved.introduction

3. A. IMPORTANCE OF TABLE MANNERS
AND PERSONAL GROOMING
1. Builds Positive Impressions
Manners are the first thing people notice in social and professional settings.
Good table behavior shows that a person is educated, respectful, and
considerate.
In hospitality, well-trained staff with proper etiquette earn customer trust
and repeat business.
2. Promotes Comfort and Harmony
Knowing proper manners prevents awkwardness during shared meals.
When everyone follows etiquette, dining becomes smooth, organized, and
pleasant. Guests feel more relaxed and valued.

4. 3. Demonstrates Professionalism
In the culinary and hospitality industry, etiquette reflects service quality.
Politeness, grooming, and attentiveness show discipline and competence.
Proper behavior during meals often affects networking, job interviews, and
client meetings.
4. Reflects Cultural Awareness
Dining practices differ across countries; ignorance may unintentionally
offend.
Awareness of diverse customs shows respect for global traditions and
adaptability.
5. Enhances Self-Confidence
Knowing what to do at the table removes anxiety in formal situations.
It helps individuals feel poised and comfortable, regardless of company.

5. B. PERSONAL GROOMING FOR DINING
Personal grooming is maintaining a clean, polished, and appropriate appearance. It
shows discipline, confidence, and respect for others.
1. Hygiene and Cleanliness
Take a bath, use deodorant, and brush teeth before attending any meal.
Keep nails short and clean. Avoid biting nails or touching your hair during meals.
Use mild fragrances to avoid overwhelming others.
2. Dress Appropriately
Choose attire suitable for the event (formal dinner, casual lunch, business
meeting).
Clothes should be neat, pressed, and properly fitted.
Avoid overly revealing or flashy outfits that draw attention away from the dining
occasion.

6. 3. Posture and Poise
Sit upright with shoulders relaxed.
Avoid slouching, crossing arms, or leaning on the table.
Keep both feet flat on the floor.
4. Behavior and Attitude
Smile and maintain a pleasant expression.
Be punctual for meals; lateness is considered rude.
Speak softly and use polite words such as “please,” “thank
you,” and “excuse me.”

7. C. GENERAL RULES OF TABLE ETIQUETTE
These rules apply to most dining settings and are essential for
creating a pleasant atmosphere.
1. BEFORE THE MEAL
Wait for the host or eldest person to sit or begin eating.
Once seated, place your napkin neatly on your lap.
Avoid using your phone or other distractions.
Sit upright and engage politely in conversation.
Review the table setting—utensils are arranged in the order of
use, from the outside in.

8. 2. DURING THE MEAL
Begin eating only after the host signals or says, “Enjoy your
meal.”
Chew quietly and keep your mouth closed.
Avoid making noise with cutlery or slurping food.
If you need to reach for something, politely ask, “May I please
have the salt?”
Take small bites to allow easy conversation. Do not blow on
food; wait for it to cool.
When finished, place utensils diagonally across the plate to
indicate you’re done.

9. 3. Proper Use of Napkin
Place the napkin on your lap immediately after being
seated.
Use it to dab, not wipe, your mouth.
If you need to leave temporarily, place the napkin on your
chair.
When the meal ends, fold the napkin loosely and place it
to the left of your plate.

10. 4. Polite Conversation
Choose light and inclusive topics (travel, food, culture).
Avoid politics, religion, or personal gossip.
Listen actively and don’t interrupt.
Always maintain eye contact and smile when speaking.
5. Ending the Meal
Wait for everyone to finish before standing.
Thank the host sincerely.
Leave the table quietly, ensuring your area is tidy.

11. F. PROPER USE OF UTENSILS
General Guidelines
Always start with the utensils farthest from the plate and work
your way inward as each course is served.
Utensils are used from the outside in, following the order of
courses (e.g., salad → main course → dessert).
Hold utensils properly:
The fork is held with the tines (prongs) facing downward.
The knife is held firmly with the index finger extended along the
top edge.
The spoon is used for liquids or soft foods.

12. Proper Use of Specific Utensils
a. FORKS
Used for solid food items such as meat,
vegetables, and pasta.
Salad fork (outer left) is used before the dinner fork
(inner left).
Dessert fork is placed above the dinner plate
horizontally.

13. b. KNIVES
Always hold the knife with the blade facing
inward toward the plate.
The dinner knife is used for main courses; a smaller
butter knife rests across the bread-and-butter
plate.
Use the knife to cut and to push food gently onto
the fork—never to scoop food.

14. c. SPOONS
The soup spoon (outermost on the right) is used for
soup or broth.
Sip soup from the side of the spoon, not the tip,
and move the spoon away from your mouth.
The dessert spoon is placed above the plate for
sweets or coffee.

15. d. BREAD AND BUTTER KNIFE
Used only for spreading butter or jam.
Take a small portion of butter onto your plate before
spreading it on your bread—never butter directly from the
communal dish.
e. DESSERT UTENSILS
Usually placed horizontally above the plate before the
meal begins.
The fork handle faces right, and the spoon handle
faces left.
They may also be brought in with the dessert course in
some settings.

16. f. GLASSWARE
General:
Glasses are placed above the knives on the right side
of the plate.
They are arranged diagonally from the largest to the
smallest, according to the type of beverage being
served.

17. Specific:
Water Goblet: The largest glass; placed closest to the
knife. Used for water and is refilled frequently.
Red Wine Glass: Medium-sized with a wide bowl to let the
wine breathe.
White Wine Glass: Slightly smaller with a narrower bowl to
maintain the wine’s cooler temperature.
Champagne Flute: Tall and slender, used for sparkling
wines or celebratory drinks.
Juice Glass or Tumbler: Used for breakfast or informal
meals.

18. g. Napkin Etiquette
Napkin handling is a key sign of refinement and cleanliness, yet
often overlooked by students.
At the start of the meal: Wait for the host to unfold their napkin
first, then place yours on your lap.
During the meal:
Use the napkin to dab (not wipe) your mouth.
If you must leave temporarily, place the napkin on your
chair, not on the table.
At the end of the meal:
Loosely fold the napkin and place it to the left of your
plate.
Do not refold it neatly — this signals that the meal is over

19. CULTURAL DIFFERENCES IN
TABLE ETIQUETTE

20. Western Countries
(U.S., Canada, Europe)

21. Meals are usually served in individual portions, not
shared dishes.
The fork is held in the left hand and the knife in the
right hand while eating.
Begin eating only after everyone is served or when
the host starts.
Elbows should not rest on the table while dining.
Punctuality is considered a sign of respect for the
host.
Light, friendly conversation during meals is
encouraged.
Tipping the waiter or server is expected as a gesture
of appreciation.

22. China

23. Meals are served family-style, with dishes
placed at the center for sharing.
Chopsticks are the main utensils; they must be
used respectfully.
Do not stick chopsticks upright in a bowl of
rice—it symbolizes death or funerals.
Avoid pointing at people or objects with
chopsticks.
Guests should wait for the host to start eating
before beginning their meal.
It is polite to taste every dish offered by the
host as a sign of appreciation.

24. Japan

25. Dining emphasizes respect, harmony, and
mindfulness.
Before eating, say “Itadakimasu” (I humbly receive).
After finishing, say “Gochisousama deshita” (Thank
you for the meal).
Bowing before and after eating shows gratitude.
The rice bowl is lifted near the mouth while eating.
Slurping noodles is acceptable—it shows enjoyment.
Avoid passing food directly from one pair of
chopsticks to another or sticking chopsticks vertically
into rice, as these actions relate to funeral customs.

26. India

27. Traditionally, people eat with their right hand; the
left hand is considered unclean.
Wash both hands thoroughly before and after
meals.
Eating by hand is seen as a sign of connection and
appreciation for food.
Utensils may be used in formal or modern dining
settings.
Sharing food is a symbol of friendship and
generosity.
Refusing offered food can be viewed as impolite or
disrespectful.

28. Middle Eastern
Countries

29. Meals are often communal and shared among
family or guests.
Always use the right hand for eating or passing
food; the left hand should never be used.
Guests are served first as a gesture of respect and
hospitality.
It is polite to accept at least a small portion of
what is offered.
Avoid showing the soles of your feet or shoes at
the dining table—it is considered offensive.
Expressing gratitude to the host is customary and
expected.

30. Philippines

31. Commonly follows the spoon and fork method:
Spoon in the right hand for scooping; fork in the left
hand to help guide food.
Sharing food is a sign of warmth and hospitality.
It is polite to say “Kain tayo” (Let’s eat) to invite
others to join.
Younger diners wait for the oldest or most
respected person to start eating first.
Eating together is viewed as a bonding activity that
reflects family values.
Cleanliness, courtesy, and offering food to others
show good manners and respect.

32. KEY
TAKEAWAYS

33. Every culture has its own dining norms —
there is no single “correct” way to eat.
Always observe the host and follow their
lead when unsure.
Show respect, patience, and gratitude in
every dining situation.
Adapting to different customs reflects
professionalism and cultural awareness,
especially in global hospitality settings.

34. Table etiquette is more than just
following dining rules — it reflects good
manners, respect, and consideration for
others. Knowing how to sit properly, use
utensils correctly, and behave politely at
the table shows professionalism and
character. Practicing proper table
etiquette helps create a pleasant dining
experience, whether in formal events, family
meals, or social gatherings. In short, good
table manners leave a lasting positive
impression and show respect for the
people you dine with.cONCLUSION

35. INDIVIDUAL ACTIVITY - REFLECTION
Instructions:
Write a short reflection about what you have learned from the lesson on Table
Etiquette. Answer the guide questions below in paragraph form.
Guide Questions:
1.What important things did you learn about table etiquette?
2.Why do you think good table manners are important in everyday life?
3.How can practicing proper table etiquette reflect your personality and values?
4.In what situations do you think these skills will be most useful to you in the future?
Submission:
Write your reflection on a yellow sheet paper and submit it on or before October 21,
2025.

36. “BY PAIR” ACTIVITY - POSTER OR INFOGRAPHIC
Title: Good and Bad Table Manners
Instructions:
Work by pair and design a poster or infographic that shows the following:
5 Good Table Manners
3 Bad Table Manners to Avoid
Guidelines:
Use short descriptions and simple visuals or drawings to illustrate each manner.
Make your work creative, neat, and easy to understand.
You may design it digitally (e.g., Canva, PowerPoint) or by hand (on short bond paper)
Write the names of both members on the poster.
Submission:
Submit your finished output on or before October 27, 2025.

37. “BY PAIR” ACTIVITY - POSTER OR INFOGRAPHIC

38. thank you!