Post on 11-Apr-2017
Mess & Dining Mess & Dining EtiquettesEtiquettes
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Outline 1.What are etiquettes, dining etiquettes &
what is their significance?2.General Manners need to be followed at
Dining Place3.What are the most important Mess
Etiquettes required to be adopted?
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OBJECTIVES:
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Etiquettes
OBJECTIVES:
“A set of rules that govern the expectations of social and dining behavior in a workplace, group or society.”
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Dining Etiquettes
OBJECTIVES:
Table manners are visible signs that you are a polished and knowledgeable professional.
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Why?
OBJECTIVES: 1. Entry & Seating 2. General Manners3. The Cutlery4. Dining Etiquettes5. Our Perspective & Needs6. Way Forward
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The Package
OBJECTIVES: 1. In queue & Disciplined2. A uniform / standard dress3. In time arrival & entry4. In possession of serving tray/ plate etc.5. Waiting patiently for serving6. Getting a seat in order7. Leaving space for others to follow
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Entry & Seating Manners
OBJECTIVES: 1. Grace before starting2. One should sit straight but not necessarily stiff
at the table.3. Elbows are never kept resting on the table; they
are also not to jab one's neighbour in the ribs. 4. Do not use your hands to gesticulate or to
beckon others.
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General manners
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OBJECTIVES: 5. There is never any reason to comment on the
food one does not like. 6. Genuine appreciation of the food gives a lot of
satisfaction to the host or the cook. 7. Only reach easily accessible things and without
stretching himself.
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General manners
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OBJECTIVES: 1. Forks are used only for forking and taking food to the
mouth and not for cutting food in the plate. 2. A knife is used only for cutting, spreading or as a
support to fork food against.3. A used piece of cutlery is never put into any food that
is meant for everyone. 4. Spoons are to be put in the plate or saucer.
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The Cutlery
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OBJECTIVES: 5. Forks only for forking and taking food to the
mouth and not for cutting food in the plate. 6. A fork is used in such a manner that the food is
supported. 7. A used piece of cutlery is never put into any
food that is meant for everyone.
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The Cutlery
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OBJECTIVES: 1. One is to take his seat at the table with as little
clatter as possible. 2. Napkins 3. Food is brought to the mouth and not vice versa.4. Fingers are not used to touch any food article.5. Used cutlery is never kept on the tablecloth but
always on a plate.
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Dining Etiquettes
OBJECTIVES: 6. Don’t request the neighbour continuously to pass things. If need
be, ask the steward or delay.7. Liquid should not be spilled.8. Liquid is never drunk straight out of a saucer or a plate; one
uses either a spoon or a cup. 9. One should not talk with his mouth full and does not shift too
much food into his mouth.
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Dining Etiquettes
OBJECTIVES: 10.Never eat with mouth open, as nothing is more
disgusting. 11.One does not make noises while eating and one
is supposed to chew quietly. 12.One does not take large helpings and takes
only so much as will ensure that the available food is sufficient for all others on the table.
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Dining Etiquettes
OBJECTIVES: 13.One should not have to go hungry because
someone else has taken too much.14.One does not ever reach out at the table, as it
is bad manners.15.Tea and other beverages are not drunk from a
spoon but from a cup.
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Dining Etiquettes
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OBJECTIVES: 16.Liquids are sipped, not gulped and chewing is finished
before drinking.17.Should one discover any foreign object . . . . Don’t spoil
other’s food.18.If it is not too bad, it is taken out discreetly and put aside.
If it is something too bad, the food is left without making a big fuss.
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Dining Etiquettes
OBJECTIVES: 19.Sugar is not taken from the sugar pot using ones
used spoon or wet coffee/tea spoon. 20.Fingers are not used to touch any food.21.Never leave food in the plate. It is a gross wastage
and hence should always be avoided.22.Use of toothpicks on the table is best avoided.
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Dining Etiquettes
OBJECTIVES: 1. Timing 2. Reporting for meals3. Entry & serving4. Settling down5. Dining Manners6. Exit7. Disposal / wastage of food
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Our issues & Solutions
OBJECTIVES: 8. Extra food requirement9. Binging in own food10.Left behind food 11.General tidiness in Mess/ Dining hall
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Our issues & Solutions
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THANKSTHANKS
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