Test your basic knowledge |

Business Etiquette Dining

Instructions:
  • Answer 30 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Instead of clowing on a spoonful of ______ - gently stir it in the bowl. When you spoon the soup - do it away from you. This acts as body language showing you are open and polite.






2. Pre-Dining: If you arrive early - be sure to give your partners at least ________ from the agreed time to arrive at the intended destination. Life can sometimes delay even the most timely of people.






3. In general - when at a business meeting or dinner - _______ your cell phone. It is not polite or professional to use them at the dinner table. Also - you wouldnt want to interrupt conversation.






4. Break your ________ into pieces and butter each piece individually. This helps to pace your meal and keep your area and personal space neat.






5. Also referred to as the European eating style - is a bit different. It consists of cutting the meat - again - with your right hand and holding it with your left. The only difference between the two eating styles is that you continue to us your left h






6. Remember that you should never hold your ___________ in a fist. Do not talk while holding your utensils; if you'd like to speak - put your utensils down. However - do not place them on the table; place them on the dinner plate.






7. Eating Styles: There are two types of eating styles: ___________.






8. Before you begin eating - wait for ____________. This is considered polite. Do not talk with food in your mouth - and don't crunch ice. As you eat - you should take small bites; it will assure that you pace yourself to finish at the same time as othe






9. Keep your ______ off the table and do NOT comb your hair or do your make-up at the table. These are general for ANY meal - not just in the business world.






10. Pre-Dining: When Attending a business dinner - you should always arrive on time. __________ is frowned upon - especially in the business world. Arriving on time will avoid embarrassment - and show that you appreciate our colleagues taking the time t






11. Sitting Down: The utensils will be set in a certain manner. Even if you are left-handed - it is important that you ________ to suit your personal needs.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


12. Pre-Dining: If for some reason you cannot make the meeting on time - ________ to warn the group of your delayed arrival. It is considered rude to show up late without having called.






13. Place Setting: Your ________ utensils may either be above your dinner plate or served with your dessert.






14. Ordering: When ordering your meal - wait for the ______ to order. They will set the guidelines as to what is appropriate for the meal






15. You should use your napkin frequently. On the other hand - do not use it for anything such as a _______. If you have to sneeze - turn your head away from the table if you don't have time to exuse yourself from the table.






16. Eating Styles: It is important to observe how your lunch partners are eating and to ___________ they are adhering before you assume one. This is proper conduct in any business situation.






17. Paying the Bill: You should always _______ how the bill will be paid and always be sure it is correct.






18. Sitting Down: It is considered good etiquette to place your napkin ________ before beginning a meal. However - in the business world this is done in a particular way: gently unfold the napkin and place it on your lap folded in-half with the fold towa






19. Place Setting: This means that your salad fork and dinner for are to the left of your plate along with your bread plate above. Your plate goes in ______ them. On the right are your soup spoon and dinner knife - with your drink placed above these.






20. Ordering: Keep your order ________. If you give an exceedingly hard order - it will be that much easier to get wrong.






21. If you should have any problems with your meal - _____ tell the waiter.






22. If you must leave the table - ________ and place your napkin on your seat. When you finish eating - place your napkin neatly to the left of your plate - and place your silvereware in the proper position. You should not push your place setting away fr






23. Ordering: Also - it is an unwritten rule for any business encounter to stay away from alcohol (which includes wine) or drugs. ________ ruins the professional atomosphere.






24. Paying the Bill: _____ appropriately; 15% for average service - and 20% for excellent service.






25. Also - have great ________. When sitting up straight - you look confident. Your posture is considered body language and sends messages without your saying a word.






26. Ordering: Order foods that are ___________. If you order someting that is difficult to eat - you may cause a conspicuous scene - which leaves a bad impression.






27. If something undesirable is in your mouth - ________ remove it with your fork.






28. Sitting Down: After arriving - you will then sit down. When searing yourself - if you are carrying any personal items such as a briefcase - laptop case - or purse - be sure to set it ______ as not to clutter the table. An OPEN table leaves an OPEN en






29. Place Setting: Place setting at a business dinner is very specific. It is customary that all _______ are to your left and all liquids are to your right.






30. It consists of cutting your food with your right hand and your left hand holding the food while cutting. You then switch to your right hand to place the food in your mouth.