Overview

Business deals outside the office environment are considered valuable experiences and important opportunities for communication and business exchange. However, challenges arise when moments of relaxation and meals become potential opportunities for success. Mastering the arts of food and hospitality requires high-level dining skills.

The importance of dining and hospitality skills increases in a competitive business environment. However, many individuals may find themselves in awkward situations or may be unaware of how to act appropriately during business meals.

The Dining Etiquette program provides a solution to these challenges by offering a comprehensive guide on how to set a table and behave elegantly during meals. It covers everything from the responsibilities of the host and guest to seating etiquette and handling dining accidents.

Objectives

Join us in the Table Etiquette program on the ERSA platform for consultations and capacity development. It’s a unique experience that will help you enhance your dining skills and conduct yourself with grace and elegance in various contexts.

Benefits

• Enhancing dining and hosting skills properly and professionally.
• Developing dining etiquette skills.
• Improving social interaction and displaying appropriate body language at the table.
• Table setting organization and handling dining accidents.
• Strengthening planning and organizational abilities during social dining events effectively.

Course Content

• Understanding the responsibilities of the host and guest in a dining experience.
• Knowing how to properly use tableware.
• Appropriate body language during meals.
• Arranging and setting the table attractively and appropriately.
• Guest seating and social interaction at the table.
• American and Continental dining styles.
• Techniques for using napkins and tips for handling unexpected situations.
• Dining etiquette for different types of food and how to avoid awkward situations when eating unfamiliar foods.
• Beverage etiquette.
• Tipping etiquette.

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