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Business & University Etiquette Almon, Business & University Etiquette Lessons, College Dining Etiquette, Eight Stations and Lines, Essential amino acid, Frugal Foods and Stylish Recipes, Male Business Dinner Etiquette, Over the counter etiquette, Polished Professional Etiquette, university etiquette
Outclass the Competition
by Harold Almon baesoe.com
Be at Ease School of Etiquette Austin
For every style of dining service there are eight frugal foods dining stations and lines. They are inevitable. For each type of meal the stations and lines remain the same; only what is in each station, and who has to go through each line can change.
In Frugal Food Selection and Service we will learn about
Station Three The Line to the Bar Drinks to Have
Alcohol
Virgin Cocktails Non-Alcoholic Drinks
Soda
Water
Coffee
Tea Foods to Have
Cocktail Foods
Fast Food Snacks
This book is to be used when serving drinks, and fulfilling a snack or food menu is part of your entertainment plans, or is a job for which you are responsible. It will give you confidence to give your event.
Most italicized food items are from the master eat to defeat list. Items marked with a *D indicates foods that may be of special interest or recommended for people concerned with diabetes or who are diabetic. *R indicates foods that could be selected by recommendation.
Obtaining and Eating Foods with Style on a Dime can best be done when extending hospitality. You get to expand your palate, try new recipes, and enjoy the leftovers, or divvy them up with non-business friends, as you please, after each practice.
Remember, the reasons people are to be invited to your event are to share drink, atmosphere, food, and honor; these can be the fruits of the tasks done by your hospitality committee(s.)
Tasks can be done by committees. The planning for drinks and menu foods for your hospitality event may be done by the Refreshment committee. The planning part can be done by a Social committee of one.
The Line to the Bar for Frugal Drinks and Cocktail Food
The line to station three (the bar) can lead to a table used to hold a tray of drinks or cocktail foods for the event, each of which can be good for you. Each of which are to be placed on separate trays and tables.
Remember, a guest is to be greeted within thirty-seconds provided something to drink from the bar within three minutes and given something to eat with-in seven minutes. (Did you not use to work at Mickey D’s? No matter, be prepared to perform this obligation in your event environment.) Give each guest something to eat before you give them a roasted (main course) meat. Frugal coffee snack or cocktail food items may include, alcohol, caffeine, water,carbohydrates: sugar, complete protein: essential amino acids, fats, fiber, minerals, protein, sodium, starch, and vitamins. We see these as spirits, coffee, tea, cocoa, water, soda, dairy, (fats), fish, (fiber,) fruits, fungi, grains, (pastry,) legumes (beans,) nuts and seeds, seaweed, (sauces,) (spices,) (tubers,) vegetables, and meats (animal protein), and meat analogues from your My Palate ® shopping list. They make up your My Pyramid: what is contained in your refrigerator or your pantry and ultimately reflected on your My Plate. Things of which by now we eat by items in a course and not in a pile. Make a list of things you like to eat by the listed categories. This is also how to buy and store them. Now back to the bar. The tray for drinks is to be bare. The tray for food is to be covered. “Consider lining the finger food tray with a paper doily for cheese, bread, or dessert.” You can use lettuce to line serving trays for moist foods such as fruit kabobs, vegetables, or meats. Informally you can obtain and share foods straight from a tray or plate.