Dining Etiquette

University Career Center

1601 Irving Hill Road

Burge Union, 110

Lawrence, KS 66045

785-864-7676

KUCareerHawk.com

ucc@ku.edu

"A person who is nice to you but rude to the waiter is not a

nice person." -- Dave Barry

Meals are often part of an interview because…

•Employers can evaluate you in a more neutral and natural setting

•They can learn how you will act in future business meetings

•They can assess your manners, politeness, courteousness, etc.

Etiquette is…

“the forms, manners, & ceremonies established by convention as acceptable or required in social relations, in a profession, or in official life.”

Where and when should I sit?

• Wait for your interviewer/host to ask you to sit down before taking your seat

• If he/she doesn't direct you when and where to sit, wait for him/her to be seated, then sit

• Enter chair from the right side

Napkin Use • The host should unfold his/her napkin

upon sitting—follow his/her lead • Your napkin goes on your lap, a

small napkin is unfolded completely; a large dinner napkin is folded in half with the crease toward your body

• Keep the napkin in your lap, except to gently blot mouth when needed; blot before taking a drink

Napkin Use: Continued• If you need to leave the table during

the meal, place your napkin on the table.

• The host will signal the end of the meal by placing his or her napkin on the table.

• Place your napkin to the right of your plate when you are finished and the host has already placed his/her napkin on the table

When to eat?

• Wait until everyone at your table has been served before you begin eating (take the host’s lead)

• If someone who hasn’t been served informs you that you can begin you may do so

Soup

•Think of making a circle-spoon away from you, into the soup, into your mouth, and back into the bowl

•Take soup from the side of the soup spoon—don’t insert in mouth

•No slurping!

Utensils•Don’t hold with your fist!

•Knife and fork use (American style)—cut a few bites at a time (2 or 3), lay knife across the top of plate with sharp edge toward you, switch fork to right hand (if right handed), tines up to mouth

•Your knife stays at the top, with your fork at 4 o’clock (tines up) when you are not using your utensils

•Your knife goes to 4 o’clock (sharp edge down), with the fork below it (tines down) for finished position

Passing•Bread basket, salt & pepper, gravy, salad dressing, etc.

•Person closest to the item initiates the passing and offers item to the person to his/her left first

•Always pass to the right (pass with left hand, take with right hand)

•Always pass salt & pepper together

•Pass items with handles with handle toward the recipient

General Guidelines

•Sweeteners-tear one corner, fold waste, and place under edge of plate

•Bread/rolls-tear off small pieces at a time; butter one piece at a time

•Drinks-your drink glasses are above your knife and spoon (on the right), and your bread plate is to the left

•Avoid alcohol during an interview meal

General Guidelines: Continued

• Ordering from menu-ask host what he/she suggests, think mid-level price, know what you are ordering, and don’t order anything too messy

• Finished-Leave plates in original position

• The person who initiates the meal generally pays

Continued…

•No elbows on the table while food is on the table

•Don’t leave dirty utensils on the table

•Don’t talk with your mouth full

•Cell phone-OFF

•Be polite to everyone

University Career Center

1601 Irving Hill Road ● Burge Union, Room 110 Lawrence, KS 66045 ● 785-864-3624

KUcareerHawk.com