Proper Etiquette & Professional Protocol Presentation Part 2 Part 2 - Presented by: Erma I. Bennett Owner, Manager © Copyright 2012 The Protocol Professional,

The Protocol Professional , LLC.

Proper Etiquette & Professional Protocol Presentation

Part 2 - Presented by: Erma I. BennettOwner, Manager

© Copyright 2012 The Protocol Professional, LLC. All Rights Reserved.

Erma I. Bennett …An Authority on

Dining/Serving Etiquette and Professional Protocol

TRAINER – EXTRAORDINAIRE “ENGAGE IN THE ART OF PREPARING,

SERVING AND DINING WITH SKILL, POISE AND A FLAIR .”

Erma I. Bennett is a consummate

professional, a woman of integrity, committed to “excellence” in all that she is assigned to do through her administrative gifts and talents.

It is her desire to help others become skilled in the correct (proper) etiquette and protocol required, when receiving and hosting VIPs, notables and influential guests.

Her trainings offered will inspire, as well as,

provide others with the (tools) knowledge, confidence and techniques in the “how to” - “do’s & don'ts” of dining & serving.

First Impressions can be Lasting Impressions – In this presentation, you will learn how to…“Manage Your Personal Poise & Presence while Presenting a Polished Image!”


THE PROTOCOL PROFESSIONAL, LLC is a limited liability company, organized under the laws of the state of Florida formed to meet the needs of its clients by offering:

Customized One-on-One or Group Training ~ Consisting of Coaching, Workshops, Mock Dining

Experiences, Mock Social Gatherings, Internet PowerPoint Courses

Event Planning ~Conferences, Workshops, Forums, Receptions,etc.

Event Servitor ~Conferences, Workshops, Forums, Receptions,Home & Office Parties, etc.

Décor (Interior Design) ~Home/Office/Sanctuary/Event


Now the True Work Begins! Do you really have a “servant’s” heart? Do you love people? Are there any groups of individuals that

you DO NOT regard? Are you “quick” to judge others? Are you confident?

If you answered these questions “correctly”, you have a servant’s heart and you are READY for the WORK OF A SERVANT!© Copyright 2012 The Protocol Professional, LLC. All Rights Reserved.

Servers (Servitors)

This next segment is designed for those who desire to serve, those who will provide service to others with a smile, THOSE WHO DON’T MIND SERVING.

Before I proceed in depth in this segment, I want to define three (3) very important “S”’s. These are the “S”’s that you will wear on your chest that deem you “SUPER”.

1. Servant2. Serving3. Service



1. Servant – “one who serves others (the public), one who performs duties for a person or a home of a employer.”

2. Serving – “the act of helping, waiting on, setting up, attending to, bringing to, to perform, to furnish, to answer.”

3. Service – “the occupation or function of serving, the work performed by one that serves, a contribution to the welfare of others, a helpful act. Service is what you provide.”

Servant is you (WHO YOU ARE)Serving is what you will be doing (WHAT YOU DO)Service is what you will be providing (HOW YOU DO IT)

If you can see yourself as a servant, sent to serve, providing a service to others, then you MAY belong in this room. You MAY have all that it takes to operate, to function in this profession, business and line of work!

The Defining Moment


Let’s revisit my earlier questions to you:

1. Do you love people?2. Are there any groups of individuals that you DO NOT

regard?

If you answered “yes” to these 2 very important questions as it relates to SERVANT, SERVING & SERVICE, I’d say, “you possess what it takes to walk, to work, to journey on this road towards being an excellent SERVANT.

3. If you LOVE and REGARD people; then your caring, non-judgmental, carefree, jovial, kind disposition & attitude will give you the patience and tolerance you will need to function in this line of work (profession) in excellence! What will you do when people rub you the wrong way? What will you say when someone addresses you callously? This profession (calling) requires that you LOVE people (ALL PEOPLE) in order for you to put up with the many personalities and dispositions of people that will come your way. LOVE will help you gain “thick skins” when someone treats you like “the hired hand”!

Are you ready to serve?

Let’s start with the basic placements of the place setting:


Cutlery/Silverware/Flatware Silverware is placed 1” from edge of table Forks are placed to the left Spoons (including ice tea spoons) & knives are

placed to the right Knives – sharp blade toward the plate Silverware farthest from the plate is to be used 1st Never place more than three pieces of silverware

at either side of the plate Bring in any other needed silverware on a small

tray as the courses are served The server always handles “all” silverware by the

handles © Copyright 2012 The Protocol Professional, LLC. All Rights Reserved.

Semi Formal/Formal Entertainment

Water glass ¾ full, placed to the right of plate Wine (beverage) glass is placed diagonally to the

right of the water glass and slightly forward toward the guest and just above the soup spoon

Wine (beverage) glass should be left empty Water is refilled & wine is filled from the right

and glasses are never lifted by the server when pouring

Server handles glass/goblet by stem when removing

Water & wine (beverage) glasses stay in place throughout the meal© Copyright 2012 The Protocol Professional, LLC. All Rights

Reserved.


Floral arrangements are low, lacy Tall arrangements obstruct view and

discourage across-the-table conversation Butter plates are in place before the guest

are seated Place cards are used for formal luncheons

& dinners Condiments may be placed at “strategic”

places on the dinner table When cream is to be used in coffee, allow

cream to reach “room temperature” before serving, cold cream will cool coffee faster

Time to Seat & Serve

Honored Guests are seated to the right of the Host (female guest to the right of host, male guest to the left of hostess)

Food is offered first to the female guest of honor, then to the other women. Finally, the men are served, beginning with the male guest of honor

If there is “NO” Special Guest(s) of Honor, reverse the direction of the service every other course, so that the same people are not always served last© Copyright 2012 The Protocol Professional, LLC. All Rights

Reserved.

Traditions/Customs

In AMERICA, it is customary for the guests to “wait” until everyone is served and the “Hostess” begins to eat, before everyone else begins to eat

IN EUROPE, it is permissible to start eating as soon as one is served


Serving has Commenced

When the guest come into the dining area, the table is ready

The table setting forecast (foretells, predicts), the menu

Once all the guests are seated, the server begins

There should be 1 Server per 6 – 8 guests

Server removes plates from the RIGHT, replaces plates on the LEFT© Copyright 2012 The Protocol Professional, LLC. All Rights

Reserved.

Appetizers

Seafood cocktail should be in place when guests are seated

When serving a seafood cocktail, serve in a “iced” glass and place on top of serving plate

Remove cocktail glass when seafood has been eaten (leave plate intact)


Soups

Soups are served after appetizers Soup is served from left Soup bowl is placed inside (on top of)

serving plate Crackers, toast are presented When soup is finished, the “serving

plate & the soup bowl/dish” is removed together from the right


Salad is served first, then the Entrée (Main Course)

Salad plates that are already prepared and garnished, can be brought into the dining area on a serving tray or a cart

It is “impractical” (unworkable) to serve more than 4 people at a time on serving trays

Second helpings are seldom offered For larger numbers of guests - 8 or more,

attractive platters and corning ware can be placed at each end of the table, so that serving responsibilities are divided amongst the Servers


Entrée (Main Course) contd.

When platters are presented by Servers, they are offered from the left, holding platters with a folded linen napkin with palm of left hand and steadying with right hand

The handles of the serving tools are directed towards the dinner guests


The Last Course - Dessert Dessert is derived from the French word

“desservir” which means “to clear the table” So…dessert is what we eat after the meal has

been cleared from the table! Dessert is normally offered before coffee Empty coffee cups are parallel to the cup

handle, saucers with spoon on saucer behind the cup and placed to the right of the guest

After “all” the cups are placed, they are filled by the Server, afterwards sugar and cream are offered on a small tray from the left side of the guest © Copyright 2012 The Protocol Professional, LLC. All Rights

Reserved.

Coffee contd. & House Parties, Informal/Formal Teas

During House Parties, coffee may be served in the living room after the desserts

During Informal Teas, the Hostess pours and serves

During Formal Teas, friends of the Hostess sit and Hostess serves at the end of the table


Buffet Service

Buffets are the BEST service for large groups Servers should pre-cut meat such as turkey, ham

and salmon dishes into individual portions Servers should pre-slice cakes into individual

portions as well If serving table is too crowed, place the water,

beverages and hot drinks on separate serving table Tables can be adorned with candles and flowers for

a dramatic look Guests proceed to tables which are already set At Events - SERVERS serve the guests House Parties - Host/Hostess serves the guests


Casual Entertaining

Cookouts are the least complicated ways to entertain!

NO FUSS, NO RULES – it could get MESSY but it’s “foolproof”!

And EVERY MAN FOR HIMSELF, (Every Woman for Herself) !


Definitions of Importance Setting – the articles of tableware for setting a place at a table Tableware – utensils (china, glass, or silver) for table use Place Setting – a table service for one person Placemat – a small table mat on which a place setting is laid Place Cards - small cards bearing the names of guests and set

at the place that each is to occupy at a table Serving Table – a small table used to place drinks such as

water, beverages, hot drinks Servitor – one who serves Condiments – used to enhance the flavor of food such as

mustard, mayonnaise, relish, ketchup Cutlery – implements for cutting and eating food (butter, steak,

carving knives) Flatware – eating and serving utensils (knives, forks, spoons)


SUPER SERVANT, PROVIDING SUPER SERVICE!!!! You’re released SOAR!!!


It was my privilege and a pleasure to serve you!

TRAINER – EXTRAORDINAIRE Thank you for

allowing me to “serve” you. I hope that you will find “beauty” in what has been presented, and go out into the world and make an impression upon those you too seek to serve, “Making Your First Impressions Lasting”!

Blessings always,Erma I. Bennett

The Protocol Professional

Erma I. Bennett


Photo of Erma I. Bennett & Tara Parker Dec. 2010

Documents

Proper Etiquette & Professional Protocol Presentation Part 2 Part 2 - Presented by: Erma I. Bennett Owner, Manager © Copyright 2012 The Protocol Professional,