TABLE MANNER Brief Training Course, handy guideline for trainer

Presentation Table Manner

1. TABLE MANNER Training Course

2. ABOUT the trainer A BRIEF BACKGROUND OUR FB OUTLETS AND BANQUET SPACES

3. DEFINITION What is Table Manner? Literally means: Table = Meja Manner = Etika Table Manner = Etika di Meja Makan Table Manner is a dining etiquette that reflects your personality, your are required to know how to behave on dining table and know how to use appropriate cutlery

4. WHY TABLE MANNER?

5. WHY TABLE MANNER? 1. Show our high self confidence 2. Give positive image 4. Respect others on the same table during the meal time 3. To practice good attitude in professional manners 5. Helps others to respect the host

6. SAMPLE FORMAL DINNER FORMAL DINNER: Any dinning occasions that we required to attend and showcase our personality Business lunch / dinner State lunch / dinner Business entertain Thanksgiving dinner Engagement dinner WHAT WILL WE LEARN? Preparation before dinner Menu knowledge Table set up knowledge Table wares and its use How to behave & body language Common habits & Do’s and Dont’s

7. PREPARATION BEFORE DINNER DRESS CODE 1. Female Business Wear a clean, pressed white, ivory, or light blue dress shirt dark jacket Nylon stockings Conservative dress shoes Don’t use excessive lipstick Non business Elegant NO HAT Don't use excessive lipstick. DRESS CODE 2. Male Business Clean, pressed, long-sleeved white or light blue shirt Wear an undershirt Wear a silk, conservative patterned tie Wear a dark, two-piece suit or a blazer Well polished dress shoes Non Business Well polished dress shoes Batik NO HAT RSVP Répondez S'il Vous Plaît. It is a French term for “please respond” call your host and respond promptly

8. MENU KNOWLEDGE Set Menu All items (appetizers, soup, main course, desserts) as one set price A la Carte Every item has its own price

9. TABLE SET-UP KNOWLEDGE Those with five letters; knife, spoon, glass - go on the right (R I G H T) Only Fork, utensil with four letters, goes on the left (L E F T) Solids to the left – Liquids to the right “b”read and “d”rink Set Menu A la Carte

10. TABLE SET-UP KNOWLEDGE Dinner steps scheme: Always start with the outer cutleries, followed by inward position and so on.

11. TABLE WARES & How to use them

12. HOW TO USE NAPKIN KNIFE & FORK FORK (as single) SOUP SPOON

13. HOW TO USE DINNER SPOON (non spaghetti) DINNER SPOON (SPAGHETTI) HOLDING GLASS (stem glass) HOLDING GLASS (un-stem)

14. HOW TO USE GLASS (when performing toast) HOLDING CUP PAUSE EATING FINISH EATING

15. BODY LANGUAGE On arrival -Don’t seat to the chair if unsure seating arrangement, wait till host show you -Don’t seat before host does -If in restaurant, let the waiter escort and seat you -Bag/suitcase: on the floor nearby your leg or behind your back NOT on empty chair/table Sitting Posture -Sit erect, feet on the floor, arms near your body -Elbows should be OFF the table -Rest your forearm on the edge of the table (between course) -Hands in lap when not eating

16. BODY LANGUAGE Eating Bread - Break a piece of bread using hand NOT knife - Put some butter on that piece. - Don’t spread the butter over the whole piece of bread. Drinking - Do not drink while your mouth is full - Do not gargle on the drink

17. Tasting other people’s food - Small portions only, BEFORE BEGIN TO EAT - Ask for additional utensils to transfer -DO NOT exchange after being eaten BODY LANGUAGE Passing food - The nearest person is obligatory - Offer to the left, take it, then pass it to the right

18. Conversations / chit chat Avoid topic: money matters age, state of some one’s health religion, politics, other depressing topics BODY LANGUAGE Finger Bowl - Dip your fingers, one hand at a time, in the water. - Swish your fingers gently, then dry them on your napkin Suggested topic: H - hobbies, interests E - entertainment, current events L - leisure, literature, and law P - professionalism

19. Presenting Business Card -Keep business card in business card holder, NOT wallet (10 at a time) -All details must be updated -Not to someone who is outrank you BODY LANGUAGE Buffet Buster -Stand in line. -Use serving utensils NOT finger -You may return several times instead having overloaded food on plate -Try to eat your courses in some acceptable order. -Because this is a buffet, do not turn this into an "all you can eat" occasion Performing Toast -Announcer - guest of honor - audience -Announcer must be standing up -Eye contact (couple toast)

20. Using Mobile devices Talk while mouth full Gargling the drink Take a sip of drink while food is still inside mouth Using tooth picks at the table Eating with or lick your fingers Cutting food into small pieces at a time Blowing soup to make it cold quickly Pushing plate away when finish Stay at the same timing with others Say “excuse me” or “I am sorry” if you burp Thank the waiter each time being served When dining with a large group, begin eating after three or four people are served Taste your food BEFORE ADDING salt & pepper Place the pits, seeds, pieces of fat, and fish bones on the edge of your plate. Tuck empty sugar packs, plastic cup from creamer under the rim of your plate or under the edge of saucer

21. DIFFICULT SCENARIOS 1.Utensil drops on the floor : Simply ignore it. Server will replace it immediately. 2.Food between someone’s teeth? Yes, it's kinder than saying nothing, since the problem is so easily solved 3. Left over meat and bone: Tearing it up in company is a no-no 4.Removing food out of mouth – General rule it should go out the same way it went in Not spitted directly from your mouth 5.After taking 1st bite, food is hot / looks like spoiled Hot : take sip of water Spoiled: (please proceed remove food out of mouth) 6.Choke / “swallow the wrong way” Not in life threatening: Cover mouth & cough Remove the food (as per above) Not succeed, go to rest room & try cough again Life threatening: Signal for HELP!

22. DIFFICULT SCENARIOS 7.Foreign items on the food If in a restaurant, discreetly notify your waiter ask for a replacement. In a private home, Discreetly remove the object and continue eating. Leave the dish untouched. An observant host will recognize 8.Accidentally drop sauce on the table Small spill Carefully & quietly, use knife to remove For a large spill Notify the waiter & offer assist to help in cleaning 9.Sneezing! Only one: Cover our mouth and do a sneeze Prolonged: Excuse to the rest room

23. ANY QUESTIONS?

24. Thank You