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    Basic Western Table Etiquette and Waiter Service: Waiter Course Included
    Basic Western Table Etiquette and Waiter Service: Waiter Course Included
    Basic Western Table Etiquette and Waiter Service: Waiter Course Included
    Ebook113 pages1 hour

    Basic Western Table Etiquette and Waiter Service: Waiter Course Included

    By DR R C Bouer

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    About this ebook

    It is important for every person to be sure your behavior is correct at all times. As parents you have to set the correct example to your children . . . but you can only set the correct example if you as parent know the correct behavior and etiquette rules.
    This book is a perfect tool to ensure that when you dine at home or at a formal dinner, in a restaurant or with friends, you measure your own behavior. It will empower you with self-confidence to be sure your behavior is correct.
    You will know what to do with the toothpick and the serviette when you leave the table during and after the meal. The book will provide you with information on how to use the finger bowl, how to treat the waiter, and what is expected of you during a business lunch.
    The book will supply most answers of how to behave when you are invited to a dinner party, how and when to present a gift, where to sit, when to start eating, and when it is appropriate to present the hostess with flowers and when it is not.
    These are only a few etiquette rules and what behavior is expected in the Western culture.
    How many times have you seen people behave in a manner that is not accepted in the Western culture? Then it is not because they are behaving badly, but because they are ignorant and not well informed. Be careful, the worst of bad manners you could show is to correct someone in public who did not behave according to your culture and standards.
    LanguageEnglish
    PublisherAuthorHouse UK
    Release dateOct 17, 2013
    ISBN9781491879443
    Basic Western Table Etiquette and Waiter Service: Waiter Course Included
    Author

    DR R C Bouer

    Rachel (Ralie) Bouer, (Spray) was a lecturer and head of the Home Economics Department at a Teacher’s Training College in Pretoria. She was coauthor of five home economics textbooks, grades 8 to 12. She was an external examiner for home economics teachers for education and training in all the provinces. She served on the home economics study group and study committees. She also served as judge for the VLU (cooking and needlework). She has furthered her studies in business and exports. Presently, she is running her own company, Cum Laude, and lecturing in Bible colleges.

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      Book preview

      Basic Western Table Etiquette and Waiter Service - DR R C Bouer

      2013 Dr R C Bouer. All rights reserved.

      No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

      Published by AuthorHouse 10/08/2013

      ISBN: 978-1-4918-7943-6 (sc)

      ISBN: 978-1-4918-7944-3 (e)

      Any people depicted in stock imagery provided by Thinkstock are models,

      and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      CONTENTS

      The History Of Etiquette

      The Waiter

      The Value Of A Waiter

      Code Of Conduct Appearance

      Teamwork

      Behaviour Of A Waiter

      Communication Skills

      Non-Discrimination

      Trust And Honesty

      Spreading Of Disease

      Safety And Security

      Basic Responsibilities (Job Description)

      Preparation Before Opening

      Check The Following

      Answering The Telephone

      Meeting Guests At The Entrance Of The Restaurant

      Serving The Guests

      Special Attention

      Different Kinds Of (Serving)Entertainment

      Banquet Service

      Family Style Serving

      (Buffet/Smorgasbord)

      French Style Service

      Russian Service

      American Service

      Cocktail Parties And Cheese And Wine Parties

      Serving Tea

      Important Information For The Waiter

      The Menu

      Setting The Table

      Standard Methods Of Setting A Table

      Table Etiquette For Everyone

      The Restaurant Guest

      The Invited Guest

      The Business Lunch

      Eating At The Workplace

      Organize The Business Lunch

      Foreword

      This book does not claim to be the Alpha and the Omega of table etiquette. It fills the gap for the ordinary person such as you and I, who do not attend state dinners on a regular basis or at all. These basic etiquette rules are however, also applicable for state dinners as well as formal dinners.

      We believe that we are very knowledgeable regarding the appropriate etiquette, and have a very good knowledge of good etiquette, and therefore it is good to confirm it. We, as parents often apply rules according to the way that we were taught as children not taking into consideration that our children were being brought up in a different environment of TV lunches and fast foods.

      At home today’s lifestyle does not provide for family to sit down at a neatly set table and have more than a one course meal served. Therefore parents are unable to set an example of table manners that they were taught as children. This book is about filling that gap and adapting to the different lifestyles which are relevant to our times.

      Nowadays we dine out more than when we were children, and it is good to know what is expected from the guest and what the guest’s perception is as well as what the perception of the waiter or restaurateur is. Notes in this book mainly deals with etiquette during mealtimes, in a Western lifestyle as well as with eating out at a restaurant. It does not deal with different cultures where in some instances food is eaten with the hands or chopsticks etc. When food is eaten with the hands only, different hygiene and etiquette rules are applied.

      This book also serves as a study guide for waiters. The evaluation questions that follow at the end of the book, gives the candidate an opportunity to qualify for a certificate in waiting. Instructions are supplied.

      ACKNOWLEDGMENT

      I wish to thank the Lord for opportunities and abilities.

      Without the encouragement and support of my family, Rika, Ronel, Robert, Rachel and Henru and friends, Johan and Sonja, this book might still have been packed away somewhere in a cupboard.

      I WISH TO EXTEND MY SINCERE APPRECIATION FOR THE ROYAL TREATMENT RECEIVED FROM THE MANAGEMENT AND STAFF OF:

      I would like to congratulate the author with a very knowledgeable piece of work. The educational value will have a far more reaching effect than just etiquette and waiter service.

      You can use the book to educate a child and remind a Minister of Parliament about table protocol and etiquette.

      I will recommend this book to each and every household.

      Prof A. A. Basson

      Doctor of NSc. (Univ. of Stellenbosch)

      Doctor of Sc (Honoris Causa) (University of Colombo)

      The author gave the reader . . . from all walks of life . . . from young and not so young . . . . information that will educate us to eat and enjoy food with confidence in public and with our family and friends. A must read! Congratulations!

      Prof Potgieter D D PhD (USA)

      The History Of Etiquette

      Etiquette is the word given to expected human behavior in the social world.

      The most important rule of etiquette is to behave in such a manner that you will not embarrass people in your company.

      When people in your company do not apply the correct manners or behaviour you have to respect their behavior without comment or correcting them. No word said, is no harm done The only persons you are allowed to correct, would be your own children and then it is done at home and not in public or in front of their friends.

      What is allowed in some cultures may be totally unacceptable in another culture. In some cultures when you burp after a meal it is a sign that you have enjoyed the food. In Western culture it is absolutely not allowed and considered as very bad manners

      The word etiquette derives from the old French word Ticket

      Etiquette is important to be socially accepted and at ease.

      Etiquette does change with times and culture, but certain basic etiquette rules will never change.

      Each state has a special department, assisting his officials and visitors pertaining to each country concerned are protocol. The word protocol is used instead of etiquette.

      The first known notes on etiquette were written about 4.500 years ago.

      It was customary for a father to write notes of conduct to his son or for a leader to write notes of behavior to his subordinates.

      Etiquette covers all the areas of our lives.

      There are sets of etiquette for almost every aspect of life e.g. in relationships, cellular phone use, weddings, at hotels, parties, travelling, home entertaining, living in commune, hostel, graduation ceremonies, in business and any other situation that you can think of.

      A. The Waiter

      The Value Of A Waiter

      The waiting staff is the core of the business. Proper training is the key to a motivated waiter. You need some basic knowledge to be a good waiter and become an indispensable asset to the restaurant.

      Picture%201.jpg

      You, as the waiter could make a good impression, to the extent that clients would like to come back to the same restaurant because of the good service, or stay away because the service

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