Name:

ETIQUETTE UNIT

Team 7-1

School Etiquette

Dress Code

5 C’s

No Center (midriffs)

No Cracks (sagging)

No Cleavage (low-cut shirts)

No Cheeks (short-shorts/ skirts)Skirt and short length are arms to the side so fingers must not pass the length of the clothing

2 inches of Continuous fabric across shoulder

Consequences

T-shirt

Tighten belt

Cinch pants w/zip tie

Alternate clothing/Office

In-House

Classroom

  • Eye contact with teacher
  • Hands/feet to yourself
  • Body Language shows you are paying attention
  • Odd Noises distract the class
  • Respect (raise hand/ personal property)
  • Phone (answering the phone correctly)
  • “Hello. (Teacher’s name) room, (your name) speaking.”

Polite Interruptions

  • Wait for a natural pause in a conversation
  • Say, “Excuse Me”
  • Personal space – like a “Hula Hoop”

Hallways

  • Stay to the right when you can like driving a car
  • Walking not running
  • Saying, “Excuse Me” when you bump into someone
  • Don’t disturb other classes

MANNERS PLEASE!

Always remember:

You do not get a second chance to make a First Impression

•Etiquette: Rules for good behavior

•Manners: Using correct behavior

We want to be remembered as:

•Kind

•Friendly

•Confident

•Outgoing

•Sincere

Manners are more than using the right fork. They are using the right attitude.

Our behavior and politeness can affect our relationships much more than our etiquette.

INTRODUCTIONS

When we meet new people we want to let them know they are special.

We always want to:

•Stand

•Smile

•Look at the person

•Shake hands

•Say, “It’s a pleasure to meet you, (clearly say their name)”

HOW TO INTRODUCE YOURSELF

When there is no one around to introduce us to others, we shouldn’t be shy. Be confident saying, “Hello I’m ______.”

INTRODUCING A GROUP

•When a group is small, we can usually introduce each person individually as they arrive, but as the group gets bigger, it gets more difficult. If you are a member of a group and someone new joins the group, take the initiative to introduce yourself to them and then introduce them to others.

TELEPHONE MANNERS

When the phone rings say, “Hello.”

•If the phone is for someone else say, “Just a minute, please. May I ask who’s calling?” but don’t shout!

•If you’re home alone it’s not wise to say that you are. Just say, “I’m sorry, they can’t come to the phone now. May I take a message and have them call you back?”

•When you take a message, make sure you deliver it.

When we make a call:

•Allow several rings before hanging up.

•When the call is answered say, “Hi, this is ______, may I please speak with______. Thank you.”

Answering machines

•State who you are calling for

•Give the day and time you are calling

•Give the reason for your call

•State if your call should be returned

•Say, “Thank you” and “Good-bye”

•Hang up

Call Waiting

•Unless we are expecting an important call, it is an imposition to use this service.

•Technology is designed to make our lives better. We don’t want to abuse our relationships by misusing gadgets designed for convenience.

Cell Phones

  • They are not an attachment to your body.
  • The person you are talking with face to face is more important than the cell phone call or text message.
  • You should not be on a cell phone when you are;
  • In a restaurant
  • Places of worship
  • Doctor’s offices
  • Grocery store while being checked out

Good manners should be communicated over the phone as well as face-to-face.

Do’s

•Always answer by saying hello

•If you answer and it is for you, say this is “she/he”

•Answer politely and always say good-bye

•We should use words of courtesy:

Please

Thank you

How are you

Don’ts

•Eat while talking on the phone

•Talk to other people in the room while on the phone with another person

•Rattle dishes or papers while talking on the phone

•Answer by saying:

Hold on

Whadaya want

Yeah

Wuzup

•Tie up the line too long

•Secretly listen in on someone else’s call

TABLE MANNERS

GENERAL TABLE MANNERS

  • Sit up straight and bring your food to your mouth, not your mouth to your food.
  • Feed yourself with one hand and leave the other on your lap.
  • Chew your food with your mouth closed.
  • Take small bites and drink slowly.
  • Never talk with your mouth full.
  • If you need to attend to something personal, just excuse yourself without any announcements.
  • Used knives, forks and spoons are never to be placed back on the table. Always keep them on your plates.
  • No elbows on the table when food is present.

NAPKIN

No matter where you are eating, as soon as you sit down, place the napkin in your lap. The napkin is not:

•A bib

•A towel

•A kleenex

•To be wadded up in your lap

CUTTING FOOD

  • Hold fork in your left hand, tines down and cut with the knife in your right hand.
  • We should cut one or two pieces of food as we eat, never all of the food at one time.
  • Forks and spoons are held more like a pencil than a shovel.

CRACKERS

  • Crackers are served with soup. No matter what we do at home this is not the time to crumble the crackers and drown them in our soup.

BREAD AND BUTTER

  • Bread & butter are to be placed on the bread plate if one is provided.
  • We should not place butter directly on our bread from the butter dish.
  • Break off a portion of the bread, butter it and eat it. Never butter the entire piece.

SOUP

  • Soup is spooned away from us.
  • Never blow or slurp your soup.
  • Never stick the entire spoon in your mouth.
  • Nearing the bottom of the bowl, we may tilt the bowl, still spooning away from us.
  • Never drink from the tip or the side.
  • When finished, we leave the spoon in the bowl or on the plate beneath the cup.
  • Never put the spoon back on the table.

PASSING FOOD

  • When passing a glass or cup never touch the rim.
  • When passing serving dishes, always pass the serving spoon or fork with the dish.
  • Food is normally passed to your right.
  • Take only as much food as you can eat. When you serve yourself, be sure there is enough food to allow each person at the table a similar size serving.
  • If you do not like something, you can think “yuk” but don’t say “yuk.”

CONVERSATION

  • Should be light and pleasant.
  • Talk to the person next to you or across from you, but not to the other end of the table if there is a large group of people.

TABLE SETTINGS

COMMON PLACE SETTING

FORMAL PLACE SETTING

RESTAURANT MANNERS

Five types of restaurants

  • Fast food such as McDonald’s, Arby’s, Burger King
  • Cafeteria such as Luby’s
  • Family Restaurant such as Outback, Texas Roadhouse, Village Inn
  • Food bars such as Golden Corral
  • Gourmet such as McGill’s, Polo Club

FAST FOOD

  • Be courteous to the person taking your order.
  • Know what you want to order before reaching the head of the line especially if there are people behind you.
  • Take only the amount of napkins, straws and condiments that you need. NEVER WASTE.
  • We collect our trash and dispose of it in the bins provided.
  • If there is not a place mat at the table, we open a napkin and place our food on it.

CAFETERIA

  • Selecting our meal can be a fun experience. There are always more choices than we can possibly eat. It is helpful to know the selections before we have to choose.
  • When we reach our table with our food and silverware, we “set our place” exactly as we would at home.
  • Most cafeterias have people to collect trays.
  • Most cafeterias also provide people to clean tables. Again, if no one is available to do this, we want to take care of it ourselves in consideration of the next people to use our table.

FAMILY RESTAURANT

  • A sit down dinner, this means we do not stand in line for our food.
  • Family restaurants have larger selections of food than fast food and are more affordable than a gourmet restaurant.
  • When we are shown to our table, we usually find our silverware wrapped in our napkin. In such a case, set your silverware out as we would when eating at home.
  • Family restaurants usually do not provide bread plates. Place your bread and butter on your dinner plate, NEVER ON THE BARE TABLE.
  • As we use sugar, crackers, etc., the wrappers are to be placed under the rim of our plates. You do not need to lift your plate to do this.
  • When we speak to the person who serves us, we call them “waiter” or “waitress” unless they have told us their name.

SALAD BAR / FOOD BAR

  • Never use your fingers to take anything from the food bar.
  • Be as careful as possible to avoid spilling the food you choose.
  • If one food accidentally falls into another, carefully replace it with tongs.
  • Don’t take more than we can eat or pile our plates too full.
  • If you return to a food bar, always get a clean plate.
  • Don’t finger through rolls. We select the roll we want without handling the others.

GOURMET RESTAURANTS

  • A gourmet restaurant deserves the fine dining description. The food, decor, atmosphere and service are all finer than other style restaurants.
  • None of these qualities necessarily make a gourmet restaurant a “better” restaurant, simply a different dining experience.
  • It is a good idea to wear “dressier” clothes in this kind of setting. It is more fun to anticipate special experiences that we don’t enjoy every day of the week.
  • In a fine dining restaurant:
  • A maitre d’ will show you to your table.
  • A bus boy will fill water glasses and serve rolls.
  • A waiter/waitress will take your order and serve you.

We may observe a small army attending our dining needs.

  • There are two types of menus:

* Table d`hote~~ one price for a meal.

*A` la carte ~~ each course priced separately.

  • Read your menu carefully or inquire before ordering. The waiter/waitress will be happy to explain menu items you don’t understand.
  • If we are being “treated” to dinner:

*Be considerate of our host/hostess.

*Don’t order the most expensive item on the menu.

  • See if the host/hostess orders:

*An appetizer

*Soup

*Salad

*Dessert

All of these items cost extra and add a great deal to the bill. If the host/hostess does not order extra items, we want to be considerate and not order them either.

  • If we drop our silverware, we leave it on the floor and ask for a replacement. It is not sanitary or necessary to pick-up dropped utensils.
  • We want to make sure our manners are showing. We will have many opportunities to use “please” and “thank you”. We can expect excellent service. It is kind to show your appreciation.
  • When we leave the table, we place our napkin at the side of the plate, and push our chair back under the table.

FORMAL MEAL IN SOMEONE’S HOME

SITTING AT THE TABLE

  • Our hostess will indicate where to sit, unless there are formal place cards.
  • It is considered polite to stand behind our chair at the table until our hostess is seated or asks us to be seated.
  • Gentlemen should help the ladies next to them by pulling out their chairs and easing them back towards the table.

ENJOYING THE MEAL

  • Wait for the hostess to lift her fork before you begin to eat or until she tells you to eat.

AFTER THE MEAL

  • Ask the hostess, “May I please be excused?”
  • Always remember to thank the hostess.
  • It is nice to offer help in cleaning up.
  • When we leave the table, we place our napkin at the side of the plate, and push our chair back under the table.

RESTAURANT NO-NO’S

DO NOT:

  • Blow straw papers across the room
  • Blow bubbles with your straw
  • Talk loud or disrupt other conversations in the restaurant
  • Play music by rubbing fingers along the rim of the glass.
  • Build houses out of sugar packets
  • Stack dishes to assist the bus boy
  • Pour sugar into the salt shaker and vice versa
  • Play pranks by unscrewing lids
  • Have your elbows on the table while food is present
  • Remain at your table for a leisurely chat after your meal if people are waiting to dine.

SERVICE/GRATUITY

WAITER/WAITRESS

Waiters/waitresses deserve to be treated properly.

  • When ordering say, “ May I please have ______”.
  • When you are served say, “Thank you.”
  • When you have a need or a question discretely call your waiter. This is best done by a hand gesture. NEVER get their attention by snapping your fingers, clapping hands or tapping a glass.
  • If you are close enough that your waiter/waitress can hear you in a normal voice, you may say, “Waiter” or “Waitress” or their name if they have given it to you.

GRATUITY

When you finish dining at all restaurants except fast food, you should leave a “tip”.

  • 15% of the cost of the meal is a normal tip.
  • “Tips” account for a part of the waiter’s salary.
  • If your server did an exceptional job, leave a tip of 20% of the meal.
  • If the service is poor, you should still leave a tip, but register a complaint with the manager.