“ THIS IS THE WAY TO DO IT I THINK”- Should an entrée be served from the left or the right?
Is it really proper to pick up asparagus your fingers at a formal dinner?

We all “know” how to eat in the privacy of our own homes. Mostly, we base our dining habits on common sense. In our own homes, we never have occasion to feel uncomfortable or uncertain about which utensil to use to eat a particular food. Yet put us out in public in dining situations in which we want to behave correctly, and most of us have at least a few qualms about whether we’re doing things properly or making it clear to the other quests that we’re banquet barbarians, not worthy to be attending sophisticated events.

The greatest confidence builder knows the etiquette for public dining situations. For the fact is the taking a little time to be sure you know all the acceptable forms for social dining makes the entire experience a far more enjoyable and relaxed occasion.

For a kitchen Manager, this is especially important. Not only will your customers judge you by your own dining etiquette, but you will be able to offer advice and help still those secret fears that lurk in the hearts great many of your clients about the “right” thing to do.

In these Article, we’ll discuss “the right way” for both servers and guests.


























SERVING AND CLEARING- It is important to present, serve, and clear food and dishes in such a way the guests are not inconvenienced or disturbed. The goal is to not intrude on the harmony and congeniality of the meal. For careful serving and clearing, there are some practical guidelines which you should follow.

In the professional Kitchen- Serving and clearing in the kitchen is much easier if the kitchen is sufficiently prepared and efficiently arranged. It is best to clear all counter and table space. If possible, use some portable, folding camp tables so that plates and dishes can be put down as soon as they are brought into the kitchen. Cover tables and counters with cloth or dish towels to prevent rattling “kitchen” noise. Be sure the sink and dishwasher are empty, and have empty, lined wastepaper baskets and/ or refuse cans ready.

Place a menu in a spot where all the kitchen staff can see it so that nothing will be forgotten.

If wine will be served open red wine and place it in the room where it will be served; white wine should be opened, recorked, and placed upright in a refrigerator or cool place.

Anything that will be served as the meal advances, such as coffee cups, should be arranged and placed in a convenient area ahead of time. It should not be necessary to make any trips back to the kitchen for the sugar bowl, serving spoons, pepper grinder, etc. The only things that should come from the kitchen during the meal are hot plates and foods, chilled foods, and hot or cold beverages.


Handling Service Ware- All service ware should be handled in a hygienic manner. Carry large quantities of flatware on a plate, preferably on a napkin. Nest all spoons, knives, and forks against each other. Don’t touch the part of the flatware which comes in contact with the guests, lips. Never place flat a tablecloth, place mat, or napkin.

Hold all plates by the rim. Don’t let your fingers touch the top surface of the plates. Full dinner plates should be placed with the entrée facing the guest.

Stem glasses can be carried with the stems between the fingers and the globes upside down. This technique will enable you to carry quite a few glasses at one time. Avoid handling glasses and cups by their rims, even it they are dirty.

Hot utensils should be handling very carefully. Heavy-duty pot holders will protect your hands when removing food or dishes from the oven or carrying hot food or dishes. Trivets, asbestos mats, cork, and felt pads are excellent for protecting tabletops from hot serving trays.








The Order of Service- When a man and woman is dining, serve the woman first. If two couples are dining, serve the woman on the host’s right side first, and then the other woman, male guest, and the host last. When three couples are dining the host and hostess should face each other. Serve the woman on the host’s right first, and then the woman on his left, the hostess, the man to the right of the hostess, the man to the left of the hostess, and finally the host.

If more than six people are dining together, serve the person on the host’s right first, and then serve the guests counter clockwise. You can also serve the woman on the right side of the host, then the woman on his left side, and continue serving to the right, regardless of sex.

Of course, sometimes the seating arrangements might not be quite as “ordered” or clear-cut as those just mentioned. If this is the case, serve the old before the young, women before men, and men before children. At banquet style tables for large groups, service is provided first to the main table and then to each person in sequence at each table without regard to sex, age or status.

Next Month we will discuss about Table Service Guidelines