What Message Are You Making With Your Dining Etiquette?

​Please take note of false information that has been provided in the form of infographics that has been circulating on Google for many years now.  I will go through this diagram of passive-aggressive non-verbal cues.  It was invented by someone wanting these infographics to trend.  All good etiquette teachers do not teach this at all.  Lets go though this one by one:

1. Ready for the next course - your server will be keeping an eye out for you and your table and know when to clear your plates for the next course.

2. Disliked course - If you disliked the course it is your responsibility to speak to the server or maître d' and see what the restaurant can do for you.  Remember you must leave most of the meal on the plate.  If you ate it all, you bought it!

2. Excellent course - Don't hold back and verbally tell your server, this will ensure more attention is paid to your table.

4. Pausing and resting - It is the wrong method of pausing. See the next slide.

5. Your service was bad - If the server's service was particularly bad, it is your responsibility to make the maître d' aware.

6. Bring the complaints book - Are you joking??? What restaurant has this book!

7. Please note no restaurant on this earth has ever taught their staff the above 'plate language' and in my lifetime of eating at restaurants, have I ever seen a business associate, friends or family, do this either. 

8. Please copy this diagram as you please, my gift to you.

Let's go through the correct way of dining etiquette:

1. Pausing - There are two types of pausing indicators as set out above.  It will depend on the continent you are dining in.

2. Finishing - There are two types of finishing indicators as set out above.  It will depend on the continent you are dining in.

How easy was that!  There is not much to remember and it simply assists the server to know that you are still eating or finished.  You have made their job 100% easier and looks perfectly polished.

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