Simon & Schuster. The art of the table.

Rockefeller Center. New York

Websites..

Objectives:
Know the vocabulary of table setting
The difference between formal and informal
dining
Table etiquette manner
How to eat specific food


Formal Dining
An elegant refined mode of entertainment dining
experience
Setting dazzles the senses with profusion of
sparkling crystal, glistering porcelain, exquisite
floral arrangement and magnificent decor
Place name cards define seating arrangements
Menu cards, where the finest meals and fine wine
are served
Food is prepared by chef; a minimum is four
courses




The food is served on time and the guests are
expected to arrive promptly
Pre-dinner always arranged before the dinner
time approximately 30 minutes
Champagne and cocktails or champagne
cocktails are served in pre-dinner including
hors d oeuvres and canap
The ladies is first seated by hostess,
gentlemen and host is last
Announces dinner time when the time is right


Wine are refilled during dinner time (most of
wine and food are served one glass per one
course)
Guests uniform are formal; evening dress for
lady- black jacket or tuxedo for gentlemen
Host announces for grateful and thank you
for all guest
When dinner time is finished take away gift
may provided
Conversation or business issues are being
talk
http://oregonstate.edu/ua/events/sites/default/files/images/invitation.jpg
Limitation of dining time
A simple food courses are created
Time of dining is not specific
The time relaxation and informal talking
Guests uniform are casual, smart casual
Family and American service style are arranged
Table setting is casual; easy, not too complicated
No formal pre-dinner party
Food can be set menu or buffet


The need of good conversation which
concerns with objective of the party
Host is seat in the middle
The seats of honor are accorded those to the
right of host
Second most important seats are to their left
Use the place cards when more than six
guests are seated
The rest guest are seated in appropriate
sitting
The extreme guest is seated at the head of
the table and host is seated to his right
Couples guest is seated separate
Seating arrangement for more than one table,
host and hostess are sit separate
female honoree sits at the table of hosts table
male honoree sits at the hostess table
All other husbands and wives sit at separate tables
Seating for best flow of conversation;
do not seat together two people of the same
profession
Do not seat two employees of the same company
together


http://www.apd.army.mil/jw2/xmldemo/p600_60/p600_60f3-7.png
http://www.apd.army.mil/jw2/xmldemo/p600_60/p600_60f3-7.png
The way of raising first glass of drink to health or
greeting
Toast is always given in formal dinner
Host gently taps his glass with utensil, then rises to
toast the honored person
State the name of the honored guest and makes a
toast (all guests stand)

Raise the glass in the direction of the honoree,
repeat the name and sip the drink
When honoree choose to make a toast, responds
immediately or at any time during the meal
Informal dinner, a toast is not expected
Small party, guest need not to stand
Depends on the method of preparation and
whether the meal is formal or informal
Formal meal; utensil are used and finger do not
touch the food except dry roll or cracker and hold
fresh fruit
Informal meal; both fingers an utensils are used
Hamburger in a bun is held with fingers but meat
patty on a plate is eaten with fork




Bread product
Canaps; depends on the way are served-finger
or utensil
Caviar; serve in a small crystal bowl laid on a bed
of cracked ice accompanied by small rounds of
toast-buckwheat pancakes, sour cream, and other
garniture; and served as appetizer accompanied
with vodka
Cheese; serve with cracker, bread basket, dried
fruit, used both fingers and utensil
Soft-boiled egg; serve in eggcup cut the upper of
egg with knife , put some salt and pepper then
used small or coffee spoon

http://www.beauforthousechelsea.co.uk/wp-content/uploads/2012/08/Canape-selection.jpg h
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http://www.shakeandcook.com/test/wp-content/uploads/2010/06/cheese-platter.jpg
Escargot; edible snail- serve in garlic butter sauce
and bread used scissor-like tong with snail fork
http://www.wallpaperup.com/128031/fried_snail_tongs_plate_fork.html
Fish;
detach the head
Steady the body with a fish fork, and slit the body
open with the pointed tip of the fish knife
Use the fork and knife to lay the fish flat on the
plate
To lift the bone from the body, place the tip of the
fish knife under the backbone, and with the fish
fork lift it and place it on the side of the plate

Fondue; hot melted chocolate with fruits, can
be meat or fish fondue with hot sauce
Frog legs;- a farmed frog leg, when eating
held with the fingers of one hand, the large
legs are used knife and fork
Hors doeuvres;
Light appetizers served as an extra course or a
snack taken out side the main course
They are eaten with fingers or a fork
Serve with cocktails, such as cheese and cracker
Serve at the table before a first course



Petit Fours;
Small sponge cakes, chocolate or candied
Serve at the end of the meal course
after dessert, accompanied with tea and coffee
Serving for four to five pieces
Foie gras;
Depends on foie gras are served
Used utensil when foie gras is served as the first
course or second course
Appetizer may used the fingers
Foie gras are served with sweet sauce or fruit sauce
Video: http://www.youtube.com/watch?v=BAzrSl0ztsQ
Shellfish;
Whose bodied are protected by hard shells,
these include crab, lobster, and shrimp
Crab;
Crab is frequently served in shell
In the restaurant, crab is served cooked and
cracked, ready to eat with small seafood fork
If not break them open with a nutcracker, which
provided with the dish
To remove the meat from the legs, claws, and tail,
the appendages are twisted off with fingers
Remove the flesh from the shell with a small
seafood fork or nutpick
Discard shells in the dish provided and rinse the
fingers in the finger bowl

Lobster;
Lobster are served boiled, steamed or grilled
cooked in the shell is eaten with fingers, a small
fork, a knife and nutcracker
Condiments are served as drawn butter, lemon
wedge and parsley
If the meat has not been loosened, proceed much
as for crab
Oyster;
raw oyster is served on half shell on a bed of
cracked ice are usually seasoned with lemon,
pepper, or little hot sauce
Used oyster fork for eating
Alternatively, bring the shell to the mouth and
quietly suck the loosened flesh from the shell
Oyster is served as pre dinner cocktail with
champagne

RSVP- Rpondez s'il vous plat- Please reply
How to hold dinner for a late guest
The dinner is held no longer than 15-20 minutes
The late diner have to come to host and offers a
brief explanation, served the course in progress
If the latecomer arrives during meal course, as a
courtesy the host sees that a dinner plate is made
up for her/him
Service person keep looking at the latecomer, in
order to run the meal course speedy

http://www.angelfins.co.uk/shop/images/source/rsvpPlainExample.jpg
http://nbc.clientmediaserver.com/nbc_royalwedding/tablesetting/

Thank you