KPMG’s Guide to
Dining and Social
Etiquette
“You never get a second chance
to make a good first impression.”
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The Importance of Etiquette
Manners play an important role in
making a favorable impression
and portraying a positive image
and respect to clients and
superiors.
Your etiquette reveals your social
skills and your level of
sophistication.
Good manners and social skills
are essential to your professional
success.
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Benefits of Buffing
up Your Etiquette
Build self confidence in personal and professional
interaction.
Enhance your relationships with KPMG employees
and clients.
Avoid embarrassing moments by knowing you have
the skills to conduct yourself in professional, social
and dining situations.
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Dining Etiquette Basics
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Getting Started
Plan to arrive at the restaurant
or event 10 minutes early and
wait for your host in the lobby.
When they arrive, stand up and
greet them.
Be sure to make eye contact as
you shake their hand firmly.
Introduce yourself to other
guests as they arrive.
Follow the host to the table.
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Napkins
The meal begins when the host unfolds his or her napkin and
places it on his or her lap. This is your cue to do the same.
The napkin should remain on your lap throughout the entire
meal, and should be used to gently blot your mouth when
needed.
When excusing yourself mid-meal, place your napkin in your
chair as a signal to your server that you will be returning.
Only return your napkin to the table when the meal is
completely finished and you are leaving the table for the
evening. It should be loosely folded and placed on the right
side of the dinner plate.
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Ordering
Drink orders are usually
taken first. Follow the lead
of the host when ordering
alcohol. Be sure to closely
monitor the amount of
alcohol you drink. It should
be minimal.
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Ordering Continued…….
Follow the lead of the host when he/she picks up the
menu. This will signal when it is appropriate for others
to look at the menu and order.
Ask your server if you have questions regarding the
selections.
As a guest, you should not order one of the most
expensive items on the menu, unless your host indicates
to do so.
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Ordering Continued…….
Order food that is easy to
eat.
Avoid ordering wild foods,
spicy foods, finger foods,
or foods that are
potentially messy.
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Ordering Continued…….
Your host may suggest
trying a dessert. This
indicates it is okay to
order a dessert following
your meal.
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Table Setting/Silverware
To your right:
-Glassware, cup and saucer, knives, and spoons.
To your left:
-Bread and butter plate, salad plate, napkin, and forks.
The rule of b and d. Your “b”read plate is on the left, and your “d”rinks are
on your right.
What to use?
-Start with the silverware furthest from the plate and work in, using one
utensil for each course.
-Silverware at the top of the plate are not for use during main courses. It is
intended for dessert, coffee, etc.
Used utensils rest on your plate, not on the tablecloth.
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American or European Style?
Both are appropriate.
American:
-Cut the food by holding the knife in the right hand and the fork in the left
hand with the fork tines piercing the food to secure it on the plate.
-Cut a few bite size pieces of food, then lay the knife across the top edge of
your place with the sharp edge of the blade facing in.
-Change your fork from your left to your right hand to eat, fork tines facing
up.
European or Continental:
-Same way of holding and cutting the food with your utensils, but cut only
one piece of food at a time.
-Main difference is that your fork remains in your left hand, tines facing
down, and the knife in your right hand.
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Basic Guidelines
Begin eating after everyone has been served
and the host or head of the table picks up
utensils and begins.
To indicate that you do not wish to have your
plate removed, rest your fork on the left side
and the knife on right side of plate at an angle.
To indicate you are through eating and your
plate may be cleared, rest utensils at a 10 and
4 o’clock angle side by side.
Place your knife and fork side by side, with the
sharp side of the knife blade facing inward, and
the fork, tines down, to the left of the knife.
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Guidelines Continued…
Larger bites, including salad, fruit, etc. should be cut into bite
sized pieces before eating.
Bread should be broken in half initially, then broken into bite
sized pieces, individually buttered, then eaten.
Bread, fingers, or utensils should not be used to move or
scoop additional food onto your fork or spoon. If you cannot
get food onto your utensils without “extra help,” it should be
left on the plate.
A soup cup or bowl should not be tipped or picked-up in order
to be eaten.
The basics…chew with your mouth closed. If asked a
question, finish chewing and swallow a bite before answering.
Try to avoid striking up conversation with others as they take
a bite.
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Paying
The person that extends the
invitation pays.
It is impolite to haggle over
payment at a hosted event.
Always thank the host verbally
and consider a short handwritten
thank-you if appropriate.
Appropriate tips vary from 15-
20% depending on the level of
service.
Besides the server, a coat person
or valet may also be tipped.
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Additional Tips
Dispose of gum prior to sitting down to eat.
Blot lipstick on tissue or cocktail
napkin before eating.
Never apply makeup or comb your hair
at the table. Excuse yourself to freshen
up in the restroom.
Purses or handbags should not be placed on the table.
Elbows do not belong on the table during a meal.
Alcohol should not be ordered during lunch. If ordered it
should always be in moderation.
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Other Dining Tips
Do Don’t
Treat your server with Season food before
respect. tasting.
Handle Sneezes and Clean your plate.
coughs by turning head
Push your plate away
away from table, cover
from you when done.
mouth and nose with
tissue/hand. Ask for a “doggy” bag.
Tactfully remove
unwanted food. Use toothpick publicly.
Address spills without Leave your mobile
overreacting. phone on during a meal.
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Professional Conduct
Reception Etiquette
Hors d’oeuvres are not meant to be
dinner. Take a reasonable and
manageable amount of food.
Never dunk a chip, cracker, or cut
vegetable into the dip. Put the dip and
the chips onto your plate.
Choose between holding a drink or a plate of
food because juggling is awkward. Nametags
should always be worn high on the right side so
they are in a natural line of sight when shaking
hands.
Hold your drink in the left hand so your right
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hand will be free for shaking hands.
Professional Conduct
Networking/Small Talk
When at an event with new people, approach small
groups (2-3 people), introduce yourself and join in the
current conversation.
Remember names and repeat them in conversation. If you forget someone’s name,
simply ask them to repeat it.
Purpose of small talk at an event is to find something in common and create a
bond. It should not be useless chatter.
Asking questions is the best way to open lines of communication with someone
new.
Being observant and asking questions is more memorable than being witty or
inappropriate.
Be sensitive to and avoid topics such as politics and
religion.
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Your manners can speak
volumes about you as
professionals!
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