Table Ethics and etiquette

The Sri Lanka Institute of Tourism & Hotel Management (SLITHM) is the only Government approved premier Institute in Sri Lanka, which was established by the Government in 1964 to train young men and women in the complex field of Hospitality and Travel Industry, and is managed by The Ministry of Tourism Development and Christian Religious Affairs. Further, in order to facilitate students island-wide, provincial schools have been set up in Anuradhapura, Bandarawela, Pallekelle, Koggala, Ratnapura, and Kurunegala.It is a visit by university of kelaniya software engineering 2nd year students to SLITHM arrange by madam Sarasi Senadheera. On that project , we learn lot of thing about Table ethics and etiquettes. 

At informal meals, place the napkin in your lap immediately upon seating. During formal occasions, before unfolding the napkin, wait for the hostess to remove her napkin from the table and unfold it in her lap.

1. Place the napkin in your lap upon seating.

1. When leaving the table temporarily, put the napkin on your chair.

1. At the meal's end, fold your napkin and place it to the left of your place setting.

HANDLING UTENSILS

The continental style prevails at all meals, formal and informal, because it is a natural, non-disruptive way to eat.

1. Hold your fork in your left hand, tines downward.
2. Hold your knife in your right hand, an inch or two above the plate.
3. Extend your index finger along the top of the blade.
4. Use your fork to spear and lift food to your mouth.

THE TABLE SETTING

Deciding which knife, fork, or spoon to use is made easier by the outside-in rule – use utensils on the outside first and working your way inward. So, if you are served a salad first, use the fork set to the far left of your plate.

Your water glass is the one above the knife in your place setting and your bread plate is to the left. To remember which bread plate belongs to you and if the glass in front of you belongs to you or your neighbor, use “b” and “d”. Touch the index finger on your right hand to your right thumb. Touch the index finger on your left hand to your left thumb. The “b” formed by your left hand is for “bread” (your bread plate is always at the left of your place setting). The “d” formed by your right hand is for “drink” (your drinking glasses are always at the right of your place setting).

RESTING UTENSILS

When you pause to take a sip of your beverage or to speak with someone, rest your utensils in one of the two following styles:

Continental Style: Place your knife and fork on your plate near the center, slightly angled in an inverted V and with the tips of the knife and fork pointing toward each other.

American Style: Rest your knife on the top right of your plate (diagonally) with the fork nearby (tines up).

When each course is finished:

Place the knife and fork parallel with the handles in the four o'clock position on the right rim of the plate.

SOUP ETIQUETTE

Hold the soupspoon by resting the end of the handle on your middle finger, with your thumb on top. Dip the spoon sideways at the near edge of the bowl, then skim away from you. Sip from the side of the spoon. To retrieve the last spoonful of soup, slightly tip the bowl away from you.

SEATING ETIQUETTE

Your host may have seating arrangements in mind, so you should allow him to direct you to your seat. As the host, you should suggest the seating arrangements.

In a restaurant, the guest of honor should sit in the best seat at the table. Usually that is one with the back of the chair to the wall. Once the guest of honor's seat is determined, the host should sit to her left. Other people are then offered seats around the table.

Unless protocol is being observed, other guests should not be seated according to their importance.

Beyond these few guidelines, guests should be arranged in the way that the host feels will be most congenial for conversation.

In a private residence the hostess should suggest where to leave a purse, purses should not be brought to the table. In a restaurant or public place it is held on the lap or placed close at hand.

How ever it was a very good opportunity to us to learn lots of new things... I want to thanks to  The Sri Lanka Institute of Tourism & Hotel Management for giving this chance to us.

Dining etiquette might be more important to your career success then you think. Proper table manners are associated with competence and professionalism. Bad table manners leave a sloppy impression and signal a lack of attention to detail.