2 слайд.

The main goal is to provide information about some of the basic dining rules, the
behavior during a business meeting and familiarize you with the basic rules of business etiquette

3 слайд. Through This Lecture You Will…

 learn the basic rules of business etiquette

 consider why dining etiquette is so important
 have a better understanding of what you can expect while having dinner during
negotiations

4 слайд. The Main Questions:

1. What are the basic dinning etiquette rules?

2. What does business etiquette mean?

3. What can you face while having dinner with the foreign partner?

5 слайд. Structure

1. Basic dining etiquette

2. Business dining etiquette
3. International dining etiquette

6 слайд. Basic Dining Manners

 Napkin etiquette
 Handling utensils
 Resting utensils
 The table setting
 Seating etiquette
 Passing food etiquette
 Food service etiquette
 Meals end

7 слайд. NAPKIN ETIQUETTE

Placing the Napkin in Your Lap. Place the napkin in your lap immediately upon seating. If
there is a host or hostess, wait for him or her to take their napkin off the table and place it in his
or her lap.

Unfolding the Napkin. Unfold your napkin in one smooth motion without "snapping" or
"shaking" it open.

Don't Tuck the Napkin. Don't tuck a napkin into your collar, between the buttons of your shirt,
or in your belt.

Using the Napkin. Use your napkin frequently during the meal to blot or pat, not wipe, your
lips. Blot your lips before taking adrink of your beverage.

Temporarily Leaving the Table. When leaving the table temporarily, put your napkin on your
chair. If the chair is upholstered, place the napkin soiled side up.
Placing the Napkin at the End of the Meal. The napkin is loosely folded at the end of the meal.
Leave your napkin in loose folds that keep soiled parts hidden. If after-dinner coffee is served at
the table, the napkin remains in the lap.

HANDLING UTENSILS

In most situations, following the "outside-in" rule will tell you which knife, fork, or spoon to use
at the dinner table.

Use utensils on the outside first and work your way inward with each new course that is served.

CONTINENTAL STYLE

Hold your fork in your left hand, tines downward.

Hold your knife in your right hand, an inch or two above the plate. Extend your index finger
along the top of the blade.

Use your fork to spear and lift food to your mouth.

If your knife is not needed, it remains on the table.

RESTING UTENSILS ETIQUETTE

You can rest your utensils in one of two ways when taking a break from eating:

Put your fork and knife in the center of your plate with the tips facing each other in an inverted V
(slightly angled); Or

Rest your knife on the top right of your plate (diagonally) with the fork nearby (tines up).

These two resting positions, recognized by trained wait staff, signal that you're not ready to have
your plate removed.

Finished with a Course. When each course is finished:Place the knife and fork parallel with the
handles in the four o'clock position on the right rim of the plate;

The tips rest in the well of the plate in the ten o'clock position;

The blade of your knife should face inward;

The fork tines may be either up or down.

This position signals to the server that you're finished. It also decreases the chance that the
utensils could fall to the floor when the plates are cleared.

The Table Setting

 Everyone begins eating a meal by using the flatware at the outside right and left, and then
work toward the plate during the meal.
 Glassware should be placed to the right and the above the dinner plate.
 Bread plates should be placed to the left and above the dinner plate.
  Knives should be placed with blades facing the plate.
 Butter should be waiting on butter plates, the glasses filled with water, and the wine
ready to be served before the guests are seated.

8 СЛАЙД. WHERE TO SIT

Place cards identify the places people are to sit; they are used to eliminate confusion when more
than six people dine together. If there are no place cards, the hostess tells the dinners which seat
to take or requests that they determine their own places.
The place of honor at the table is to the right side of the host because most people are right-
handed.
Unless protocol is being observed, other guests should not be seated according to their
importance.

Beyond these few guidelines, guests should be arranged in the way that the host feels will be
most congenial for conversation.

In a private residence the hostess should suggest where to leave a purse, purses should not be
brought to the table. In a restaurant or public place it is held on the lap or placed close at hand.

SEATING FOR BUSINESS DINING

Seating arrangements are made by the host. It is never correct for guests to shift name cards or
take a seat at a table other than one to which they have been assigned. It is a company's
prerogative to decide how to seat its guests.

WHO SITS WHERE AT A BUSINESS LUNCH AND DINNER

When entertaining business associates at home, the head seats, at either end of the table, are
taken by the host and hostess.

 At a round or square table, the head seat is wherever the host wants to sit.
 At a rectangular table, the head seats are at the ends of the table.
 The most important guests occupy the right-hand seats, with the second most important
guests, if any, occupying the left-hand seats.
 At a business lunch or dinner where spouses are not present, guests are more likely to be
seated in accordance with their importance.
 The guest of honor is seated to the right of the host, with a second guest of honor seated
to the left.
 Less important guests are arranged, often according to rank, around the table.

9 слайд. How to eat meat

Certain kinds of meat are never eaten with your fingers.

Table manners for eating grilled meats. At an informal barbecue, hamburgers, hot dogs, ribs, and
pieces of chicken are most enjoyed when eaten with the fingers. Sausages without buns are eaten
with a knife and fork, as are fish, and steak.
Table manners for eating steak. Don't smother steak with steak sauce, especially when dining in
a good restaurant. If you use a sauce, pour a small pool next to the steak and dip each forkful of
meat before eating.

10 слайд. How to eat fish

Table manners for eating a whole fish. Trout is often presented whole.

· When the head of the trout is not detached in the kitchen, remove it behind the gills.

· To fillet and debone the body, hold the trout with a fork and slit from the head to the tail with a
knife, then open the fish and lay it flat on the plate.

· To remove the skeleton from the body, place the tip of the knife under the backbone, lift with
the fork, and place it on the side of the plate.

Table manners for handling bones. If you inadvertently ingest any fish bones, remove them with
your fingers and place them on the side of the plate.

Table manners for eating filleted fish. Filleted fish is simply eaten with a knife and fork.

Dining etiquette for drinking. Because you must never pour your own drink (be it beer or tea),
you must always be alert throughout the meal as to whether your neighbor's cup or glass needs
refilling. If it is less than half full, it needs refilling; alternately, if yours is less than half full,
your neighbor is obliged to refill it.

Dining etiquette for toasts. If you are the honored guest, you will be expected to make a toast,
usually soon after the host does or at the end of the meal, just before everyone departs.

11 слайд. TYPES OF MENU

 À La Carte
In the restaurant industry, it is an upscale term used in reference to menus that list items
priced and ordered separately
 Cycle Menu
Menu items very depending on the day of the week, seasonal availability or selection of
the chef. These Menus offer specific items for each day
 Static menu
Static menus are offered all-year long. This type of menu is the most prevalent fast-food
restaurants.
 Dessert Menu
Dessert menus offer desserts that are specific to particular restaurants. Included in these
menu may be specialty desserts the restaurants are famous for.
 Wine/Beverage menu
These menus often include specialty wines, teas, coffees, and cocktails. There may even
be suggestions on which wine best accompanies a particular meal.

12 слайд.TIPPING
Whoever is paying the bill should make sure a gratuity hasn't already been included in the total--
something that is standard procedure at some restaurants. Other restaurants may include an
automatic gratuity only for large groups. On many occasions, you’ll be tipping not only the
waiter but other restaurant staff as well. Tip according to these general guidelines.

 THE WAITER OR WAITRESS

Twenty percent of the total bill before tax is added.

 THE SOMMELIER OR WINE STEWARD

Either 15 to 20 percent of the cost of the bottle or a $3 to $5 per bottle. If you tip a sommelier,
remember to deduct the cost of the wine from the bill before figuring the tip for the wait staff.

 THE BARTENDER

15 to 20 percent of the tab, with a minimum of $1.00 to $2.00 per drink.

 THE COAT ROOM ATTENDANT

$2 for the first coat and $1 per additional coat.

 THE PARKING VALET OR GARAGE ATTENDANT

$2 to $5 - tip when the car is returned to you.

13 слайд. Meals are a common part of both the job search process and working with clients in
the business world. Below is a list of tips to keep in mind when dining for business.

1. Don't be late.. It's appropriate that this is the first rule of dining etiquette. Arriving even five or
ten minutes late leaves a bad impression.

2. Dress appropriately. Error on the side of dressing up. Call the restaurant to see if they have a
dress code.

3. Introduce yourself. Before the meal, shake hands with anyone already sitting at the table. If
necessary, introduce yourself.

4. Place napkin on lap. Once you sit down, place your napkin on your lap only after everyone
else is seated and your host has moved his or her napkin. If someone arrives to the table after you
do, it’s polite to stand up to greet them.

5. Don’t be annoyed. When the waiter approaches the table, don’t ask him to explain everything
on the menu .If you appear too picky or indecisive, your peers may become annoyed.

6. Follow your host’s lead. Follow your host’s lead – if they’re first in line to order, choose
something similar to what they order. And of course, don’t order the most expensive thing on the
menu.
Pro Tip: Order foods that are easy to eat, such as chicken, fish or salads. Avoid dishes with a
messy reputation such as spaghetti or a greasy burger (as hard as that may be to resist!).

7. Do not abuse alcohol. If you choose to drink, limit yourself to one beer or glass of wine.

8. Remember the location of the things.Remember that your beverage will always be placed on
the right side, above your knife and soup spoon, and your bread plate will always be placed on
the left side, above your fork(s).

9. Avoid talking out of turn. Avoid talking about religion, politics and other controversial topics.
If someone else brings up an issue you’re uncomfortable with during the meal, politely try to
change the subject as subtly as possible.

10. If you need to leave the table during the meal, place your napkin on your chair and push the
chair back under the table. There is no need to announce where you are going, or what you will
be doing when you get there.

11. Signal about the finish your meal. Once you have finished your meal, signal your server to
clear your place setting by resting your fork (tines up) and knife blade inward, with the handles
resting at five o’clock and the tips pointing to ten o’clock on your plate.

12. Don’t argue over the check. Don’t argue over the check or offer to pay the tip; the host who
invited you must take care of both.

13. Be grateful for the meal. Be sure to kindly thank your host for the meal; shake hands before
you leave and maintain good eye contact. Helpful hint: If you’re hosting the dinner and a guest
offers to pay the bill, politely decline.

14 слайд. TABLE MANNERS. Thailand

Dining etiquette for utensils. In Thailand, spoons and forks are used (never knives). If you need
to cut things, use the side of your spoon first, then move on to the fork if necessary.

Dining etiquette for seating. The most honored position is at the middle of the table, with the
second most important person seated next. This means that the host will sit at the middle of the
table on one side, and the honored guest in the middle on the other side, opposite the host. The
honored guest sits on the side of the table farthest from the door.

Dining etiquette for beginning to eat. Do not begin to eat or drink until the oldest man at the
table has been served and has begun. It is appropriate to thank the host at the end of the meal for
the fine food.

Dining etiquette in restaurants. You may be required to share a table. If so, do not force
conversation: act as if you are seated at a private table.

Dining etiquette for discussing business. Take your cue from your Thai associates: if they bring
up business, then it's okay to discuss it. but wait to take your lead from their conversation.

Dining etiquette for the home. Remove your shoes. Allow the more senior members of your
party to enter rooms ahead of you.
Dining etiquette for paying the bill. Usually the one who does the inviting pays the bill, although
the guest is expected to make an effort to pay.

Dining etiquette for tipping. Tipping is not really found in Thailand.

15 слайд.Japanese table manners

 Do not stab your food with your chopsticks

A chopstick is not a skewer, so mind your chopstick table manners and make sure not to
stab your food with it. You also shouldn’t try to use your chopsticks as a knife. In Japan,
food is typically served in bite-sized pieces so you don’t need to cut anything with your
chopsticks.
 Do not eat like a dog
Do not lower your head to your food to eat. Miso soup etiquette allows you to lift the
bowl directly to your lips to drink. But if you have a bowl of rice, you should lift the
bowl from the table towards you with your free hand and scoop the food into your mouth
with your chopsticks.
 Do not double dip in communal sauces
Double-dipping is unhygienic, so it’s pretty gross to dip something that’s already been in
your mouth back into a sauce. And as most Japanese food is conveniently served in bite-
sized pieces, you shouldn’t need to dip more than once anyway.
 Do not transfer food from your chopsticks to someone else’s chopsticks
If you do need to pass food to someone else, ask them for their individual plate and serve
the food to them that way. However, it can be a hygiene issue to touch food directly with
your own chopsticks, so make sure to either use the serving utensils provided or turn your
chopsticks over and use the blunt end when handling food from a communal dish.
 Do not transfer food from your chopsticks to someone else’s chopsticks
When you’re not eating, the best place to put your chopsticks is on the chopstick rest
that’s usually provided in restaurants with your chopsticks parallel to the edge of the
table.
 No licking/sucking on your chopsticks
It’s pretty rude to lick or suck on a fork or a knife, and the same goes for chopsticks. You
also shouldn’t leave them in your mouth, or even worse, use your chopsticks to pretend
that you’re a vampire or a walrus.
 Do not play with your chopsticks
Chopsticks are not toys or drumsticks, so you shouldn’t play with them. You also
shouldn’t use them to point or gesture at people.

16 слайд.International Dining Etiquette. France

1. If the host has invited you to dinner at 8, it is considered polite to show up 15 minutes after the
announced time.

2. Bring a small gift to the host, preferably a box of chocolates.

3. At the end of the party, the host will offer orange juice or something of the kind. This means
you do have to leave because the party is over.

4. Be ready for a long meal. Traditional French meals include first course, main course, salad,
cheese, dessert.
5. It is obligatory to cover your mouth when yawning at the table and to do it soundlessly.

6. Good manners in France decree that your hands but not your arms should be on the table.

7. You cut your meat by holding the knife in your right hand while securing the food with your
fork in your left hand. The pieces of food should be picked up with the fork still in the left hand.

8. Should you need to leave the table but you are planning to return to finish your meal, leave the
napkin on your chair, and not on the table.

9. At the end of the meal when you are planning to leave, you should fold the napkin gently and
put it on the table as a sign that you have finished completely .

DON’Ts:

1. Do not dress too casually for a meal in a French restaurant.

2. Never use the side of a fork to section off a bite-size piece when having the dessert. Classy
restaurants offer a special dessert knife and fork depending on the type of the dessert.

3. Under no circumstances should you cut all your meal at once. This could only be done for a
small child who cannot use the knife yet.

4. Never ask a chef in a French restaurant for ketchup – it means you don’t like the food.

5. Avoid talking about two topics - money and food recipes at the table.

6. If you do bring something to your host, never bring wine. The host is the one who provides the
wine of his choice.

7. Do not serve yourself wine.

8. Looking ostentatiously at the bottle label is considered very rude.

9. Do not cut bread. You are supposed to break it.

10. Do not leave food on your plate because this means you didn't like the meal.