CHC PBL with Rotary at Crafton Hills Foundation (A smattering of Pics)

 

 

 

 

 

 

Dining Etiquette

We had a great presentation this Wednesday. Thanks to our members their great summary of James G Lewis' advice. We include it here for all to benefit from.

 

Dining Etiquette

Dining with Confidence

Did you know that the point of etiquette rules is to make you feel comfortable, not uncomfortable? The idea is that if there are standards that people abide by, then you can have confidence that you are behaving "appropriately." It takes the guesswork out of public behavior.
I was blessed to have parents who taught me dining etiquette, but many people are not so fortunate. When I started traveling for business as a young man, it really made corporate dinners less intimidating.

Bread on the Left, Drink on the Right

Which drink is yours? This is one of the first decisions at the dinner table because oftentimes, napkins are in the glass when you arrive at the table.
b  d
Here is an easy tip to help you remember. Hold both hands in front of you, palms facing each other. Using the tips of your thumb and forefinger, make circles on each hand. The remaining three fingers in each hand point upwards. Your left hand will form a "b" and your right hand will form a "d". Bread (b) is on the left, and drink (d) is on the right. Thank you Martha Stewart for that tip.
If your neighbor has already taken your bread plate or drink, quietly ask the waiter for another.

Napkins

Napkins belong in your lap. Large napkins can be folded in half or with a quarter folded over the top. They should never be tucked into your shirt like a bib.
Wait for the host to unfold his napkin before unfolding yours. In a banquet setting or at a restaurant, simply place your napkin in your lap as soon as you are seated.
If you excuse yourself from the table, loosely fold the napkin and place it to the left or right of your plate. Do not refold your napkin or wad it up on the table either.
Note: Some respected etiquette experts will disagree and flatly state that when leaving the table, you should hang the napkin over the back of your chair. Whatever you do, do not place the napkin in the seat of your chair. You don't want to wipe your mouth with a napkin that has been left on the seat.

Place Settings Etiquette

Place settings can be confusing. The general rule for silverware is to work from the outside in as the meal progresses.

1. Dinner plate - The center of the place setting. When finished eating, do not push the plate away from you. Instead, place both your fork and knife across the center of the plate, handles to the right. . Between bites, your fork and knife are placed on the plate, handles to the right, not touching the table.
2. Soup bowl - May be placed on the dinner plate. If you need to set your soup spoon down, place it in the bowl. Do not put it on the dish under the bowl until finished.
3. Bread plate - Belongs just above the tip of the fork. Bread should be broken into bite -sized pieces, not cut. Butter only the piece you are preparing to eat. When butter is served, put some on your bread plate and use as needed.
4. Napkin - Placed to the left of the fork with the fold on the left. Sometimes placed under the forks or on the plate.
5. Salad fork - If a salad fork is used, it belongs to the left of the dinner fork.
6. Dinner fork - Placed to the left of the plate. No more than three forks to the left of the plate. If there are three forks, they are usually salad, fish, and meat, in order of use, from outside in. An oyster fork always goes to the right of the soup spoon.
7. Butter knife - Place horizontally on bread plate.
8. Dessert spoon - Above the plate.
9. Cake fork - Above the plate.
10. Dinner knife - To the right of the plate. Sometimes there are multiple knives, perhaps for meat, fish, and salad, in order of use from outside in.
11. Tea spoon - To the right of the dinner knife.
12. Soup spoon - If needed, to the right of the tea spoon.
13. Water glass - Just above the tip of the knife.
14. Red wine glass - To the right of the water glass.
15. White wine glass - To the right of the red wine glass. A glass of white wine is held on its stem to preserve the chill. It should be served at 45 to 55 degrees Fahrenheit.
16. Coffee cup and saucer not pictured - If needed, bring at time of coffee service.

Serving Food

• Pass food from the left to the right.
• If asked for the salt or pepper, pass both together.
• Food is served from the left.
• Dishes are removed from the right.
• Butter, spreads, or dips should be transferred from the serving dish to your plate before spreading or eating.

General Dining Etiquette

• Start eating hot food when it is served, do not wait for everyone else to begin.
• For soup, dip the spoon into the soup, from the edge of the bowl to the center, moving away from you. Only fill it 3/4 full to avoid spilling. Sip, not slurp, from the edge of the spoon. Do not insert the whole bowl of the spoon into your mouth.
• It is proper to tip a soup bowl slightly to get all of the soup.
• Never turn the glass upside down to decline wine. It is more polite to let the wine be poured and not draw attention to yourself. If you are asked about wine and will not be drinking, quietly decline.
• Do not ask for a doggy bag unless it is an informal dining situation.
• Do not smoke at the table.
• Do not ask to taste someone else's food. Similarly, do not offer a taste of your food to someone else.
• Taste your food before seasoning it.
• For hard to scoop items like peas, use your knife or a piece of bread to push the items onto your fork. Do not use your fingers.
• Do not talk with your mouth full.
• Cut only enough food for the next mouthful.
• Chew with your mouth closed.
• If soup is too hot to eat, let it cool in bowl. Do not blow on it.
• Practice good posture. If not eating, place your hand in your lap or rest your wrists on the edge of the table. Do not put your elbows on the table.
• If hot food is burning your mouth, discretely drink something cool to counteract the food.
• When dining out, order foods that can be eaten with utensils.
• Meeting materials or briefacases should be placed under your chair until it is time to discuss business.
• Try to pace your meal to finish at the same time as your host or the majority of the group at the table.
• Do not blow your nose at the dinner table. Excuse yourself to visit the restroom. Wash your hands before returning to the dining room.
• If you cough, cover your mouth with your napkin to stop the spread of germs and muffle the noise. If your cough becomes unmanageable, excuse yourself to visit the restroom. Wash your hands before returning to the dining room.

Casual Dining Exceptions

Eating out with your friends is not an excuse to become a slob. However, dining etiquette guidelines are not as important when eating a burger and fries at Chilis.

• Do not worry about ordering foods that are eaten with your hands - burgers, fajitas, sandwiches, etc.
• When sharing chips and salsa at your favorite Mexican food restaurant, do not concern yourself with transfering salsa to your own plate. However, do not double dip. In other words, do not dip your chip, bite off a piece, and then re-dip your chip.

James G. Lewis

How to build a resume

How to build a resume

When you are applying for a job, your prospective employer will want to see your resume. Your resume is a marketing tool that outlines your skills and experience relevant to the job. .

• What to include in your resume:

Your resume should include your contact details, education, employment history, and the contact details for your referees. You can also include a statement of your career objective, relevant computer skills, relevant professional affiliations and other relevant skills (for example, languages). Some people like to include information about their hobbies and interests so that the employer can get to know more about their personality and interests outside of work.

• Key information that should be included:

• Contact details:
• name
• address
• phone or mobile number (if you use a telephone typewriter (TTY) phone or use a telephone relay service, you might consider making a note about this in your resume, as some employers may not have communicated through these systems before)
• contact email
• Career objective
• Employment history:
• include all relevant work history, including volunteering and work experience
• provide details on the name of your employer, the job title, the period of employment and your key achievement
• Education and training qualifications:
• all relevant education and training qualifications should be listed in this section
• provide details on the name of the institution where you studied, course title and date completed
• Demonstrated skills:
• look at the details and selection criteria of the job
• consider what skills are required for the position and then list your relevant skills
• if relevant, include information about your proficiency in the range of relevant software programs you use. You usually record your proficiency as either 'basic', 'intermediate' or 'advanced'. Be honest as the employer will expect you to perform at the level you have indicated in your resume
• Special achievements:
• use this section to highlight your special achievements
• special achievements can be a work goal, community work, volunteering or a sporting achievement
• References:
• contact details for someone who has supervised your work (teacher, coach, supervisor) or who has a good knowledge of your ability to do the job.

You don’t need to include personal details such as your date of birth, marital status and gender.

The most important thing when writing your resume is to make sure that it is relevant to the job you are applying for.

• Choosing your references:

Your references can include a:

• previous employer
• teacher
• trainer
• co-ordinator of voluntary work
• person you’ve done ‘odd jobs’ for.

If you do have a strong work history, try to include at least two previous employers or managers.

When choosing your references you should also make sure that they know you well and can be contacted easily. Contact your referees to let them know you've put their names down and to get their consent to be named as a referee. You may also want to talk to your referee about the type of job you are applying for, the skills required and how you match the requirements of the job.

•Formatting your resume:

You want to make it as easy as possible for a potential employer to read through your resume so keep the format simple.

Do not use bold or italics formatting in the main text of your resume—only use this formatting for headings and sub headings. If your resume is longer than one page include page numbers, your name and contact number in the footer on all pages.

•Updating your resume:

Your resume is a living document so remember to update it regularly and keep copies of each update. You will find your resume a handy reference if you need to refer back.

A tailored resume is a great tool to enhance your employment opportunities and if you are not getting interviews with your current resume, then change it.

•Presenting your resume:

You should proof read your resume thoroughly. A good way to double check everything in your resume is to read it aloud or ask a friend or family member to read it.

When you are happy with your resume, you should print it on resume paper or clean white paper. Some people like to present their resume in a folder.

You can also attach a covering letter. More information on writing to an employer is available:

It is also very important to follow any instructions the employer gives about presenting your resume.

When you go to an interview, it is a good idea to take two copies of your resume so you can leave one copy with the employer. If you are attending a panel interview, take one copy for each panel member.

The Advisor Reports on CHC PBL

We have had such a great year and people are talking!

Advisor March Best

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California Awards Program

If you are planning to attend SBLC this year in Long Beach, please consider a competition to compete in!
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On December 3rd, CHC Phi Beta Lambda will be hosting guest speaker Mark Seay, Stater Brothers public relations officer and former NFL player in the Crafton Center at 4:30. Mark will be discussing his amazing football and academic history, and how he preservered through incredible circumstances as well as giving PBL memebers some pointers on setting goals and community service. This is going to be a really great event so bring a friend and we hope to see you there!!!

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