Now this is a post that you do not see an immediate need for it, but it is always good to know as you never know when you will be in a situation where you will need it. Today I had a business etiquette course, so thought I'll share what I have learnt! Remember, you can never be too polite, so always err in the side of caution especially when you are with important guests!
Q:Where should napkin be placed when going to the restroom?
Napkin should be placed on the lap. When excusing yourself, leave the napkin on the seat of the chair.
NOTE: Not the back of your chair, but the seat.
The waiter will be there to fold your napkin and place it on the table/chair when you are back.
Q:When drinking soup, do you scoop outwards or inwards?
Scooping inwards is Chinese etiquette while scooping outwards is a western etiquette.
Some other things to take note when drinking soup:
- Drink from the side of the spoon. Do not put the whole spoon in the mouth. Also refrain from drinking from the front of the spoon.
- If you are not done with your soup, leave the spoon beside the soup bowl on the further side of the bowl, on the saucer.
- If you are done with the soup, leave the spoon on the right side of the soup bowl, on the saucer. At no time should the spoon be inside the soup bowl.
Q:How should I cut my steak in formal meals?
Start slicing from left into bite size portions. Refrain from making a large, sawing action.
Q: How should I place my utensils when I am done with my meal?
Fork and spoon:
When finished with the meal, rest fork and knife in a position similar to 10:20 on the face of the clock with scooping side of the spoon facing upwards
If you are just resting, leave fork and spoon in a criss-cross (X) position with the spoon facing upwards and the fork on top of the spoon.
Fork and Knife:
When finished, rest fork and knife in a position similar to 10:20 on the face of the clock with cutting edge of knife facing inwards.
Similarly if you are resting, leave fork and knife in a criss-cross position with the fork on top of the knife and cutting edge of knife facing inwards.
Q: How do I hold the different wine glasses?
They are actually not all wine glasses but have different names and purpose for it. In order of size, from biggest to smallest
1) Water goblet: Used for water, hold the body of the glass
2) Red wine glass: Used for red wine, hold it by the stem as you don't want to warm it
Red wine is used for Pork, red meat , veal, mutton and lamb and should be served at 12-14 degrees C
3) White wine glass: Used for white wine, hold it by the stem, served chilled at 8-10 degrees C. Goes with fish, chicken and seafood
4) Champagne flute: Champagne that goes with dessert. Hold by the stem
5) Sherry glass / dessert wine glass.. Goes with Appetizer. Hold by the stem
You might realise the salad is the only course without any wine to go with - This is because the acidity of salad dressing's will conflict with the wine.
Q:In a formal setting, Where do you look when you are drinking?
You look in because it is very awkward to catch the eye contact of someone when you drink
Q:Bones on the table or on the plate?
For Eastern setting, bones and stuff can be placed on the table
For western setting, everything you deal with must be on your plate.
Some other tips:
- As a mark of respect to the chef, taste the food before putting seasoning.
- Pass salt and pepper together as they come as a set
There is a lot to know, and if you really are exposed frequently to formal dinner events, my best advice is really to practice, practice, practice!
EUFASS
No comments:
Post a Comment