NAMASTE

Uddab Thapa
Bachelor In Hotel Management
Nepal Academy Of Tourism And Hotel Management

Food Production Trainer

Golden Gate International Collage

Executive Sous Chef

Sodexo International Singapore

Chef
Tasty Buds & Catering Singapore

National experience
Hotel Annapurna
Hotel Le meridian Gokerna
Social Etiquette
The rules demonstrating the
proper and polite way to
behave.

DINING ETIQUETTE a part of Social

Etiquette.
 Knowledge × Skill = Attitude

YOU NEVER GET SECOND CHANCE TO

MAKE
“FIRST IMPRESSION”
 INTRODUCTIO
N
 Dining etiquette is simply a disciplinary activities while
dining.

 It’s also said as rules that should be followed during a person

having any types of meal.

 It defines you, your personality and eating habits.

 It tells how discipline you are.

OBJECTIV
E
Knowledge of service equipments. i.e. cutlery, crockery,
glassware, service cloths and other service equipments.

What to use? Things

How to use? knowledge

When to use? Time
Where to use? Place

To make you an impressive person to whom with

you are dining.
 Etiquette is just common sense
 Don't
speak when your
mouth is full.

 Don'ttell rude jokes during

the meal.

 Always cover your mouth

when you cough or sneeze.
GUEST
HOSTING
Punctuality
•Be on time – No one wants to keep waiting.
• If it is unavoidable delay, Try to contact person.

Greeting and Introduction

• A good and firm handshake is importance.
GETTING SEATED
SERVICE
EQUIPMENTS

Cutlery (silverware)
Cutlery are any hand implement
used in preparing, serving, and
especially eating food.

Crockery (Chinaware)

Crockery refers to ceramic

dishes on which food are placed
or portion while dining.
 Types of cutlery
AP fork Fish Fork Dessert fork AP Knife Fish Knife Butter Knife

AP Spoon Soup Spoon Dessert Spoon Tea Spoon

CROCKER
Y
Dinner Plate Half Plate B.B. Plate /
Side Plate/
Quarter Plate

Tea Cup Set Soup Bowl

SERVICE EQUIPMENTS ……..
CONTINUE

Glassware (Drink ware)

Glassware refers to the glass

made vessels used for drinking
Beverages.

Lenin (Clothings)

Lenin are cloths made form

fivers, used for decorate and to
blot our mouth.
GLASSWA
RE
Tomcollins
Hi-ball Water Goblet

Pilsner
Beer Goblet
Beer Mug
GLASSWARE ……
CONTINUE
Champagne tube Champagne saucer
Red wine glass White wine glass

On the rock
Cocktail glass
Brandy Inhaler/
Brandy Balloon
SERVICE EQUIPMENTS ……..
CONTINUE

Furniture

Furniture used in food and

beverage service are table, chairs
and side boards.

Other service equipments

Chaffing dishes, Platter, Service

Tray, Water jugs, bread basket,
cruet set etc are the special
equipments.
A cover is a minimum space occupied by a cutlery, Crockery,
glassware and other service equipment while a person having a meal.
A TABLE
LAYOUT
MENU
Menu is the list of food and beverage items which offer by a
restaurant.

Types of menu
• A la Carte Menu (Choice Menu)
The menu in which food and beverage items are individually
priced, Guest can choose food and beverage according to
his/her choice or budget.
• Table d’ hote Menu (Fix Menu)
The menu in which guest had to pay a fix price to the set of
menu. The guest had no choice and should pay total price
weather he/she had finished whole meal or not.
 COURSE

• A course is a sequence of serving food items in order.

The course include Cutlery Use

 Appetizer Fish fork Fish Knife

 Soup Soup Spoon

 Main course AP Fork AP Knife/AP Spoon

 Dessert Dessert Fork and Dessert Spoon

TODAY'S MENU
 Appetizer Alu tikki
 Soup Mushroom soup

 Main Course Nepali Khana Set

 Dessert Chocolate Cake

TABLE
TABOO
Dining
• Do place your napkin on your lap. 

• Do keep in pace with everyone.
• Do keep your elbows off the table.
• Do make complaints politely and quietly, without disturbing the 
appetite of others.
• Do use your utensils from the outside in.

• Do have pleasant conversation at the table. 

• Do cover your mouth when you sneeze, And say, “Excuse me.”
Dining …….. Continue

• Do excuse yourself from the table if you have to blow your nose

• Always wash your hands before  returning to the table.

• Do cut one bite at a time.

• Do take small bites without over stuffing your mouth and drink 
slowly.
• Do chew with your mouth closed without making noise.

• Do thank the person who has prepared your meal.

• Do ask to be excused before leaving the table.
 Dining …….Continue

• Do not begin a meal until the host gives a welcome, or any before
dinner announcements.

• Do not eat off of other’s plates.

• Do not pick at your teeth or put your fingers in your mouth.

•Do not say, “I don’t like that” or “I hate that.” 

• Do not mix your food together.

•Do not pick up your utensils or napkin if you drop them on the 
restaurant floor.  Simply ask your  wait staff for a new one.
 Dining

• Do not tilt or rock your chair back.  Sit up and maintain 
good posture.

• Do not dunk food in your drink or soup.

• Do not touch your hair at the table or no tapping nose with

finger.

• Do not make sound while eating soup or blow on it.

• Do not feed pets at the table.
SOME PICTURE FOR DONT’S
HOW TO USE
NAPKIN
USE OF NAPKIN
 Place a napkin on your lap.
 Do not flap a napkin on the air.
 Do not wipe your face by napkin.
 Do not wipe the silverware by napkin.
 Use a napkin only for blot your mouth.

SERVICE SILENT CODE

 Place your napkin on the chair if you have to leave the table for any
emergency.
Service Code You haven’t finished your meal yet

 Place your napkin on your left if you finish your meal.

Service Code You have finished your meal
HANDLING FOOD WITH CUTLERY
 Right Hand knife Left hand fork.
HOW TO USE UTENSILS
SERVICE SILENT
CODE
EUROPEAN DINING AMERICAN DINING
BEVERAGE
BEVERAGE
S
- Any liquid suitable for drinking

Hot Beverage Cold beverage

Nourishing drink Non Alcoholic

&
Refreshing Alcoholic

Aerated
&
Non-aerated
ALCOHOLIC
BEVERAGE
Aerated
Beer
Champagne

Non-Aerated
Whisky
Vodka (Potato) Grain

Gin

Rum
Brandy Fruits
Wine
 BEER
Beer Goblet
Brewing process Service glass
When the yeast is added to Beer Mug
the mash barley, the
fermenting process begins,
where the sugars turn into
alcohol, carbon dioxide and
other components.
Pilsner
Service of beer
• Beer are served chilled at 0 to 5 degree centigrade.
• Beer are served with out any mixing agent.
• Alcohol contain in beer is 4% to 6% by volume.
• Beer are served by bottle or by point (by mug)

Flat beer: beer with out air ( spoiled beer)

 WINE
Wine is an alcoholic beverage made from fermented
grapes or sometimes fruits.
• White wine served at chill temperature i.e. 0 to 4 centigrade
• Red wine is served at room temperature.
• White wine white meat
• Read wine red meat
• The alcohol in wine is 8% to 14% by volume. White wine glass
• Wines are served by glass or bottle
• White wine white wine glass
• Red wine red wine glass
• AP wine glass can serve both wines

Red wine glass

CHAMPAGN
E Champagne saucer

 Champagne is a wine also made up of fermented

grapes juice at one of the French region called
champagne.
 It is one of the most popular sparkling wine.

Sparkling wine
 The wine which are aerated or carbonated are Champagne tube
sparkling wine. The champagne is king of sparkling
wine.
 The alcohol in champagne is 8% to 14% by volume.
 All the sparkling wines are served chill.
 It is said that “All the sparking wines are not
champagne”
 Champagne are served through the meal.
Sprits
Sprits are liquor containing high alcohol by volume

Alcoholic beverage which contain 22% above alcohol percentage by

volume are sprits.

Sprits are obtain by distillation process.

The alcoholic beverage after fermentation is heated and the
vapor are condense, the liquid obtain is spirit.

THERE ARE 5 SPRITS

Whisky
Gin
Vodka
Brandy
Rum
MIX DRINKS

Mock tail
Mixing of two or more non alcoholic beverage

Cocktail
Mixing two or more alcoholic beverage / Alcoholic and
non alcoholic beverage
Any Question??????

Thank you