Business and Dining Etiquette (In-House Training)Personal Effectiveness and Productivity

Introduction

You are how you eat!

The way you eat demonstrates your manners, grace, personality, and mannerism, which can have a positive or negative impression. It is crucial to know the dos and don'ts at the table and how to behave consistently within the norms of politeness.

This business and dining etiquette will help you interact with people at the table comfortably, courteously and graciously while enjoying every mouthful of food. You will be given the opportunity to handle social situations with ease and style and handle crockery and cutlery effortlessly.

Key Takeaways

Upon completion of this workshop, participants will be able to;

• Your responsibility as A Host/Guest
• Master 3 napkin folding techniques
• Setting the table for a formal sit down dinner
• Napkin etiquette
• Choosing the correct eating utensils 
• Holding your cutlery correctly
• Read a place setting to determine what course comes next
• Understanding different customs in dining
• Know the difference between American and Continental dining styles
• How to eat difficult food
• How to indicate you have finished your meal
• Knowing when you can leave the table
• The art of good manners at the table
• Conducting an appropriate lunch/dinner conversation

Who Should Attend

• All Males and Females 
• Business Executives
• Sales and Marketing Executives
• Team Leaders
• Frontliners
• Career seekers and graduates

Programme Outline

1. Introduction to business and dining etiquette
2. Your responsibility as A Host/Guest
3. Master 3 napkin folding techniques
4. Setting the table for a formal sit down dinner
5. Napkin etiquette
6. Choosing the correct eating utensils 
7. Holding your cutlery correctly
8. Read a place setting to determine what course comes next
9. How to eat the bread on the table
10. How to scoop the soup delicately
11. How to cut the meat on the plate
12. Understanding different customs in dining
13. Know the difference between American and Continental dining styles
14. How to eat difficult food
15. How to indicate you have finished your meal
16. Knowing when you can leave the table
17. The art of good manners at the table
18. Business card exchange etiquette
19. Conducting an appropriate lunch/dinner conversation
20. Questions and Feedback

Methodologies

• Group Activities
• Hands-on practical demonstrations
• Experiential learning - Debrief
• Lectures

Programme Trainer

Kay M Nalla holds a LAMDA (Grade 6) in Communications, Diploma in Travel and Ticketing (IATA/UFTAA), Diploma in Aesthetics, NITEC in Face Care, LCCI in Marketing from the Thames and possesses a Certificate for Personal Grooming. She was also awarded a Super host Certificate from The Singapore Tourism Board. Having the gift to connect and communicate with people from all walks of life, she embarked on her career in the hospitality arena and has not looked back.

Kay has dedicated 19 years of her life training staff and colleagues on “customer service with your heart” and frontline etiquette while performing her managerial duties in the sales and marketing field. Her love and passion for interacting with people propelled her to work in travel agencies, various hotels (F&B, room sales & banquet), The Singapore Changi Airport and well-established spas like Clarins, Hatch and Bonafides.

Kay also holds talks and conducts workshops for government bodies, country clubs, hospitals, banks, spas and other sectors including Singapore Police Force, Singapore Girl’s Home, Singapore Changi Prison, Panasonic, Rendezvous Hotel and more.