Dining Etiquette Skills
Phase 01
- Understanding:
- Table manners
- Silverware
- Glassware
- Formal table setting
- Casual table setting
- Etiquette for buffet
- Etiquette at restaurants and handling staff
- Handling difficult to eat food
- Wine etiquette basics (no actual wine will be served)
Phase 02
- Introduction to:
- Use of chopsticks
- Etiquette of using chopsticks
- The do’s and don’ts of chopsticks
Phase 03
- Other:
- Understanding table setting & layout
- Getting on with napkins and its usage
- Right way of enjoying your soup
- Handling a glass
- When to use hands directly to eat food
- Art of small talk striking
- Conversations, taboo topics, pitch and tone of voice
- Crockery and cutlery usage
- Dining etiquette – do’s and don’ts