AGENDA

Mind Your Manners... It Matters

If you think mealtime manners are as antiquated as opening the door for a lady or offering up your seat on the bus, think again. Many deals are brokered over a meal. Poor manners may not break a career; they do not go unnoticed. Here are a few tips on some of the important aspects of proper dining etiquette.

If you are used to prepared meals or rarely eat anything that doesn't originate in a Styrofoam container, facing a formal table, complete with a perplexing number of utensils is an intimidating experience. There are rules that guarantee the right choice of silverware:

Start from the outside in. The silverware is laid according to course. Begin with the outermost utensils, to the far left and far right of the plate, and work your way in with each course.

The knife on the butter dish is for transferring butter to your bread plate. The knife on your bread plate is for buttering your bread

The dessert utensils are generally found above the plate. The spoon is used in place of a knife when eating dessert.

To show that you are finished your course place the knife and fork together with the knife edge facing in. After soup, place the spoon on the plate to the right of the bowl.

The napkin does more than just save face during a meal. It indicates when a meal or course commences and ends. It is important to know about proper napkin use.

Make sure it is yours. The napkin can be set in numerous places - left of the plate, under the forks, in the centre of the plate, in a water or wine goblet, or to the right of the plate.

Follow the host's lead. Place the napkin on your lap after the host has done so. Once everyone has done this, it is the signal for the meal to begin.

White flagūthe napkin is a key signal for serving staff. If you get up from the table during the meal and plan to return, place the napkin on your chair. At the end of the meal place the napkin on the table. Do not place it on the dishes.

Throughout the meal, make your family proud by following a few rules showing your employer, colleagues, and clients that you were trained in etiquette:

The host's behavior is the one to watch. Do not touch anything on the table until the host picks up his napkin or takes a sip of his drink. The host is also the first to begin eating. Always wait until everyone at the table is served before commencing the course.

Avoid discussing food issues and diets during dinner. Everyone has become food conscious in the 90s. Discussing cholesterol while fellow diners tuck into a steak and baked potato is inappropriate. Any food allergies or other problems should be discussed with the serving staff away from the table so as not to disrupt the meal or cause a scene.

Leaving your mark is important, but not on the glassware. Diners wearing lipstick should wipe their mouths before taking their first sip. Any re-applying of make-up, especially lipstick, should be done in the washroom, not at the table.