Business Dining Etiquette Tips
THE DOS AND DON'TS OF DINING ETIQUETTE
Do you ever get confused at the dinner table? Not knowing whether to use the fork or the spoon? Or which fork or which spoon? Or why are there so many utensils to begin with?
Our business dining etiquette training was created for organizations that want their employees to be at ease in any business setting: business lunch, dinner, or a cocktail party. In today’s competitive world, nothing is more revealing about a person than his/her business table manners. Our goal is to teach you subtle differences in dining and wine etiquette.
When you are seated at the table, pose and look around at other diners before picking up your dining utensils. At upscale restaurants, the waitstaff may place your dining napkin on your lap. Begin eating when everyone is served…
THE DON'TS OF BUSINESS DINING ETIQUETTE
· Don’t talk while chewing your food: swallow your food first, then engage in a conversation.
· Don’t refold your napkin when leaving the dining table for a moment. Place your napkin on the back of your chair or your seat.
· Don’t blow on your food if it’s too hot – wait a moment until it cools off.
· Don’t make any offensive noises while dining with others – no slurping or burping.
· Don’t hold your utensils in a dagger position.
· Use your napkin every two or three bites while dining.
· Place your water or wine glass on the right-hand side of your table setting. Return your glass to the same spot so that your dining partner does not drink from your glass.
· Cut only one-bite size piece of food at a time.
· Work from the outside-in when dealing with your silverware.
· Swallow your food before you take a sip of your beverage or water.
· Place your dinner napkin at the left of your plate when finished eating – this is silent signal that you will be leaving the table.
Copyright 2010/ Etiquette Outreach
Dining Etiquette Expert Shares Advice on How to Eat and Serve Black Caviar
Black caviar got its name from the color of its grains, ranging from light silver to black, and is derived from the roe of sturgeon. Today, the true black caviar comes from sturgeon fished in the Caspian Sea, shared by Iran, Azerbaijan, Turkmenistan, Kazakhstan, and Russia. (There is a limited production that comes from the Black Sea as well). This wonderful delicacy is the finest form of digestible protein on earth. Russia maintains a self-imposed ban on black caviar for the past 12 months, so there is mostly Iranian caviar is now on the market. Not all fish roe is suitable for caviar production. It must be roe from the sturgeon (Beluga, Sevruga, or Osetra). The best (not the costliest) caviar has no fishy smell, is mild and delicate in flavor, and has no aftertaste. Its magnificent, velvety texture is made up of fine-grained egg globules that are perfectly separate, yet joined together. Since its price is high (Beluga variety is being the most expensive and extravagant) black caviar is associated in Western culture with luxury and wealth in the same way that we regard personal jets, expensive cars, and valuable properties. In Russia and many European cultures, black caviar is a common and traditional part of all celebrations, from a fancy wedding to a New Year’s home party. If you are a novice caviar eater, you will be surprised that it requires numerous practice sessions to get into it, but once you’re hooked – it’s irresistible. There is also special etiquette on how to eat and serve caviar.
You should serve caviar as an entrée or appetizer course using special utensils made of glass, bone, tortoiseshell, mother-of-pearl, or gold. Do not use any metal or silver utensils to serve caviar. Metal oxidation will destroy the delicate flavor and will enhance the “fishy element” of the product. Common accompaniments to black caviar include lemon wedges, homemade sour cream (not from your local supermarket) or English double cream, halves of hard-boiled eggs without yokes, or thin white toast with soft butter on the side. You can use toast, egg white shells, or blinis to hold your delicious caviar. The caviar is always served on a bed of crushed ice in a small-to-medium-size mother-of-pearl shell or fine porcelain dish. You’re supposed to keep it slightly chilled before serving.Scoop your caviar with a mother-of-pearl spoon. The beverages are either frozen (super chilled) Belvedere vodka (subjective recommendation) or dry champagne. If you serve your caviar with blinis, follow the finest and thinest crepe recipes from French or Russian chefs. I prefer to serve caviar on very thin blinis with a touch of English double cream. Roll it like a tortilla using fork and knife, and eat it one delicious bite at a time. Rinse your palate with a sip of dry champagne and repeat it all over again. How much to serve? The sky’s the limit. Bon Appétit!