LAPORAN

TABLE MANNER

Disusun oleh:
Dhobit Anis M
Faisal Amri
Fajar Imam M
Raja Muhammad Azriansyah
Rewa Mas One

Universitas Islam Sultan Agung Semarang

Fakultas Bahasa dan Ilmu Komunikasi
Pendidikan Bahasa Inggris
2015
1. General Description of Western Table Manner
A. Definition

Table manners are the rules used while eating, which may also include the appropriate use
of utensils. Different cultures observe different rules for table manners. Each family or
group sets its own standards for how strictly these rules are to be enforced.

Basic Table Manners Rules You Should Always Follow

1. Watch yourself
At least once—and I know this is painful—film yourself eating and talking. Yes, even
if you're doing the thing where you sort of shove the unswal- lowed food to the side.
How is all that looking from an outside perspective? Optics, y'all. Optics.
2. Napkins go in your lap as soon as possible
Remember they're there for you! Supporting you! Helping you achieve the goal of not
having sauce on your face or your white pants. They serve all sorts of useful functions
including discreet removal of inedible things from your mouth, like fish bones or
gristle or, I don't know, whatever you want out of your mouth immediately. It goes
into the napkin, then gets sort of rolled in and around. At a restaurant, feel free to ask
for another napkin.
3. Wait to begin
It's immeasurably better to start eating 20 seconds later than everyone than 5 minutes
before. Different people and situations have different etiquette, but unless instructed
otherwise, you should not start eating until everyone is seated, everyone is served, and
the host picks up his or her fork.
4. Line up your bread and drinks
QUICK! Touch both your index fingers to your thumbs. On your left, you will see a
lowercase b, which stands for Bread Plate (yes, this is why the universe gave us
opposable thumbs!), and on your right is a lowercase dfor Drinks. Your bread plate is
to your left, and your drinks are to your right.
5. Get your utensils in order
Generally speaking, implements are arranged with forks on the left, then a plate, then
knives, then spoons. Daniel Post Senning suggests remem-bering FO(r)KS as an
acronym: Forks, O (for a plate), Knives, Spoons.
6. Work your way in
There may be implements on the table for every course; just start with the ones
outside and work your way in. As each utensil's career comes to a close, they will
leave the table on the plate or in the bowl they were used for.
7. Follow the leader
If you're ever in doubt of what to do, just look to your host. If they are picking up that
inscrutable implement, then gently scratching their hand with it, well, maybe you
should, too.
8. Time your chats
If someone asks you a question right when you have put a bite of food in your mouth,
smile slightly (lips closed, obviously), then make a gentle "Ehhhh, what can you do?"
 gesture with your hands. Do not rush through that bite, as this will just make things
worse.
9. Ditch the phone
This should be abundantly clear but, unless this is a work lunch and everyone else has
multiple phones on the table, you should never look at yours. Generally speaking, if
you're in a social situation with humans you care about, try not to look at your phone.
However! Everyone does need to look at their phone occasionally, and this is why it's
a great thing to ask, "Will you excuse me?" and then head to the bathroom to check
your Facebook Messenger as God intended.
10. Rest when done
If you're not done with a course, your utensils should rest on either side of your plate,
business end at the top, in a little mountain form. Think of this as a Restful Mountain
That Is Still Hungry! When you're done, the two utensils are set parallel to each other
and pointing NW on your plate. Think of this as two parallel skis, ready to zip away!
And yes, I did just make that terrible mnemonic up.

Ethics at formal meal times at the Restaurant or in the Fine Dinning Room.

The benefits of learning table manner

 Improve your confidence

 Facilitate good relationships with others
 Smooth business, career, and personal relationships
 Enhance personal image

The things that you need to wetch out before the meal
1. Place your napkin on your lap.
2. No smoking, especially before eating
3. Keep personal items (incuding smart phones) off the table.

During the meal

4. Wait until all guests are served and the host begins eating before you begin eating.
5. Understand the table setting use the ‘’outside-in’’ rule.
6. Hold your utensils in the continental style.
7. Chew with your mouth closed.
8. Always pass the salt and pepper together.
9. If an items is not being passes to a specific person, pass food from left to right.
10. Hold your fork in your left hand and hold your knife in your right hand.
11. Eat with your knife and fork, not with your finger!
12. Eat slowly and quietly.
13. Say ‘’Thank You’’.
 After the meal

14. When finished eating, position your silverware to tell the server you are done.
15. Fold your used napkin and place it to the left of your place setting.

B. The Dishes and Cutleries

How to use napkins

 Open and place the napkin / napkin on the lap
 Napkins are used to wipe the lips and fingers, not to wipe the sweat or wipe the
cutlery
 After eating before getting out of the chair, napkins are placed on the table to
the left of the plate

C. The Menu

a. Main presenter food

The ordinance of eating bread

 Take the bread from the place with your right hand, cut one bite with your left
hand
 The large part in the right hand is put back on the bread plate
 The right hand takes the butter knife to butter to the bread, then the bread in the
mouth with the left hand
 Bread cut at the time of eating

b. Appatizer

c. Soup

 The attitude of sitting at meal soup is upright

 Not a mouth that welcomes soup but soup that should be brought to the mouth
 Scoop the soup outward, and insert the spoon into the mouth from the left side of
the spoon instead of the front.
 Do not lift the soup bowl off the dining table
 If you intend to finish the soup, tilt the soup bow outward

d. Main course

 Direction fork prone, to puncture food, knife in use to cut

 The piece was one small mouthful
 For a dish that can not be stuck with a fork, how to eat it is to put it on the back of
a fork with the help of a knife

e. Dessert