The attached Etiquette Tip Booklet was shared at the 2017-2018 Cotillion New Member Orientation. This is a great booklet for all to print and reference throughout the coming Membership season
By the time you enter high school, your table manners should be polished. Here are the basics for formal dining or for everyday dining.
In a restaurant, it's customary for the woman/women to follow the waiter/hostess and it's good manners to let them be seated first. If the waiter does not pull out the chair for all women, a gentleman should step-in and pull out the chair for her. Your fine-dining manners should be used at all restaurants. Pulling the chair out for a women while dining applies to the Cotillion events as well.
Appetizers are served first. Some are finger foods, some require special utensils. Some can be eaten with either a fork or a spoon, like a fruit cocktail. Seafood is eaten with a cocktail fork. Use your common sense. Crispy, dry bites of food are usually eaten with the fingers in a casual setting. In formal settings, use a fork. Don’t pile them on your plate.
Soup - To eat soup, tip your spoon slightly away from you and fill it by moving it toward the back of the plate or bowl. Never blow on hot soup to cool it. Use the side of your soup spoon to cut any vegetables or meat in the soup. Do not use a knife to cut anything in a bowl. Never crumble crackers in your bowl. Oyster crackers may be placed in the bowl one or two at a time, keep the rest on your bread plate. When just a small amount of soup is left, tip the bowl away from you and use the spoon to get the rest. You may pick up and drink from soup cups or mugs that have handles. Never drink from a bowl without handles. If your soup is served from a large shallow soup plate, leave your spoon in it when you are finished. If it is served in a small bowl or cup, place your spoon on the serving plate underneath.
Bread and Butter - When bread and rolls are passed to you, take one and place it on your bread plate then continue to pass to the right. When butter is passed to you, place the butter on your bread plate, not on your roll with your bread knife. With your fingers, break off one bite-size of bread, butter it with your knife, and eat. Never butter a whole piece of bread at one time and never bite into a roll or piece of bread. When no bread plate is provided, place it on your dinner plate, never on the table. Any other style condiments or pickles which are passed to you are also placed on the bread plate.
You may use a small piece of bread to help push food onto your fork, but do it inconspicuously. To soak up sauce or gravy, spear a bite-size piece of bread with your fork, then dip it in the sauce or gravy.
Salad - When your salad is served on a plate, you may use your salad knife to cut up large pieces of lettuce or vegetables. Use your dinner knife if the table is not set with a salad knife. Place the used knife on the side of the salad plate. When the waiter removes your plate he should bring you a clean knife. If not, request it. Cut up only a few bites of salad at a time. Eat around olives or veggies you don’t like. Never fish them out and put them on another plate, and never put them on anyone else’s plate. Always cut a cherry tomato with your knife and fork. Place your knife behind the tomato and slide the fork tines in gently, then cut, this method prevents it from shooting off into the universe.
Salt and Pepper - Taste your food before you salt and pepper it. If your hostess has not placed salt and pepper on the table, do not ask for it. Always pass the salt and pepper shakers together and to the right. It is considered rude to use the salt and pepper before passing if someone has asked for it.
Garnish - It is okay to eat all the pretty vegetables, fruits, and greens used to decorate your plate. If they are on your plate, they are edible. When squeezing a wedge of lemon, hold with one hand while you cup the other hand around it. That way you won’t squirt your dinner partner.
Meat - All meat, fish, and poultry should be cut and eaten one bite at a time so that it stays warm and juicy. Never cut up an entire piece of meat before you begin eating. Don’t stab your meat with your fork or saw it with your knife. Remember to keep your elbows at your sides while cutting and eating your food. When dining informally, chicken on the bone, pork chops, and crisply cooked bacon may be eaten with your fingers. At a formal setting, even fried or baked chicken is eaten with a knife and fork. French fries are also eaten with a knife and fork if served with no other finger foods.
Pasta - Long pasta, like spaghetti and fettucini, should be rolled, a few strands at a time, onto your fork with the help of a large spoon or the side of the dish. Shorter pasta can be eaten with a fork. Do not use the pasta spoon to put the pasta into your mouth. Trailing ends of pasta should be bitten off and returned to your plate with your fork. Do not slurp them into your mouth.
Vegetables - Vegetables should be eaten with a fork or spoon. If necessary, cut up larger pieces with a knife. Remember, cut up just one or two bites at a time. You may use a small piece of bread to help push those last few peas onto your fork.
Seeds, Pits, Bones, and Gristle - When you discover a seed, pit, or bone in food you are eating, chew as much meat from it as possible, then take it from your mouth with your fork. The rule is, the way it went in is the way it comes out. If something goes into your mouth with your fingers, like a fresh cherry, then the pit comes out with your fingers.
Dessert - Creamy, juicy, or sauced desserts should be eaten with a spoon. Firmer, drier desserts should be eaten with a fork. Use your common sense. At a party, watch to see which utensil your hostess uses. Use a knife and fork to eat cream filled pastries. Some desserts that are served with a fork and spoon require cutting, like whole strawberries and cream. Hold a berry with the fork, cut and eat it with the spoon. Raw fruit and apples and pears should be quartered and cored, then eaten with your fingers. Grapes are eaten with your fingers.
Finger Foods in an informal setting - Sandwiches, corn on the cob, barbecued chicken and ribs, crisp bacon, pickles, watermelon slices, and raw fruit are finger foods. French fries, chicken nuggets, and fish sticks are eaten with other finger foods. The above foods are not finger foods when served with a main course that requires the use of a knife and fork.
Dinner Conversation - Interesting, lively conversation is the last ingredient of every good meal. Mealtime, especially dinner, is the time to relax, enjoy the good food and the good company of your family and friends. Turn off the television and leave your cell phone on "silent" in your purse or pocket, share your thoughts, tell what you have learned, listen, ask questions. Take an interest in those around you. BE POLITE.
Additional Do's and Don'ts
Your food comes, and you panic because you don’t know which fork to use. The general rule is to start with the fork on the outside. That isn’t reassuring enough for many people, so even though you know the rule of thumb, let’s go into a little more detail. Remember, if the silverware you need isn’t on the table when you sit down, they will bring it when that course is served.
SEAFOOD FORK (not pictured) — This fork is the smallest fork. It will have only three tines; the tines are the teeth of the fork. It’s used with seafood like oysters and shrimp. It may be found to the far left of your place setting, or it may be resting in the head of your far right soup spoon.
SALAD FORK — This fork is larger than the seafood fork but smaller than your dinner fork. It will have four tines but will be shorter and fatter than your regular fork.
DINNER FORK — This fork will look like the ones you see in your own home.
DESSERT FORK — This fork is smaller than your regular fork, and you can recognize it by its placement. It will either be above your plate, or it will be set at the table during dessert.
SOUP SPOON — This spoon will normally be at the far right of your place setting or will be delivered with the soup. Traditionally, there are two different types of soup spoons: one for the cream soup, and one for any other soup. The cream soup spoon has a round head, and the other soup spoon is shaped a little more like a dinner spoon, but larger.
ICED TEA SPOON (not pictured) — This spoon is longer than a regular spoon, and the head may be a little smaller than the dinner spoon.
DINNER SPOON (not pictured) — This spoon will look like the ones you normally see at home.
DESSERT SPOON — This spoon is to be used with dessert, and will either be above your plate, or it will be placed on the table at dessert.
REGULAR KNIFE — This knife is like the one you’re familiar with at home.
STEAK KNIFE (not pictured) — This knife has a serrated edge and is sharper so you can cut meat with it.
BUTTER KNIFE — This knife is smaller and will be found on your butter plate. It is to be used to take the butter from the serving plate, and to butter your bread.
If you are dining at someone's home, the hostess tells the guests where she would like them to sit. The hostess puts her napkin in her lap first, then everyone else follows suit.
Remember to follow the lead of your hostess. Your general posture at the table should be a straight back, with your hands in your lap. Forearms may be resting on the table only when there are no dishes in front of you. (Preferably not in a formal setting.)
No elbows on the table. Wait until everyone is seated and served before you begin eating. Watch for your hostess to begin eating first. Begin eating with the flatware that is furthest from your plate. When in doubt, watch the hostess. When your hostess serves you, you should always try a few bites of each dish. Never say you don't like something before you try it. If you must leave the table for an emergency, place your napkin on your chair. Never put a used napkin on a table during a meal. When you are finished eating and leaving the table for good, you may place your loosely gathered napkin on the table to the right of your plate. Do not fold it. Always remember to compliment the hostess on the nice meal.
Always respond to an invitation by RSVPing by the date indicated. Your host/hostess has to plan for each event, and the number of guests that plan to attend is an important part of party planning. Never accept an invitation and then later say you can’t come because you want to accept a better offer. Always write a short thank-you note after the party.
It is both proper etiquette and a rule of the Sarasota Cotillion that members must respond in writing to each invitation they receive to a Cotillion function.
You will receive an invitation in the mail at least two weeks prior to each dance or event. A response/reservation card and an addressed return envelope will be enclosed. This card must be completed before the specified date and returned by mail to the appropriate Reservation Chair. Always respond, whether or not you plan to attend the Cotillion event.
If you have indicated that you are going to attend a Cotillion function, but become ill or an emergency arises that would prevent your attendance, you must notify the Reservation Chair for that function before 3:00 PM on the day of the event. The name and contact information is available on the invitation, and it is listed on the Calendar of Events tab.
Failure to properly respond to an invitation will result in an infraction, and, if repeated, may result in removal from eligibilty for membership.
When you are making a call, say “Hello.” Give your name. Ask for the person you are calling by saying, “May I please speak to .... “
If you get voicemail or the answering machine. Example: “Hello. This is _______________. Could Ashley please call me when she gets home? My number is 555-3456.
If you need to speak to the Reservation Chair because you cannot make your dance or you have a question, please follow the above message style, but speak loudly into the phone and speak clearly leaving your name (spell your name) and leave a return number with the reason you are calling. Repeat your name and number twice just in case there is static on the phone.
Never eat or chew while speaking on the telephone. Limit conversations with others in the room while talking to someone. It is very rude to not give your listener full attention or chew in their ear.
If the person is not there, leave a message or say, “Thank you. Good- bye.” (Always say good-bye before hanging up!)
If you dial a wrong number, say, “I’m sorry I bothered you. I have the wrong number.”
When you answer the phone, say, “Hello.” If your parents approve, you may then identify yourself by saying, “_________________ residence, (Your name) speaking.” If the caller does not give their name, do not ask who is calling. It is rude in a private home to ask, although it is polite for the caller to state their names. After the person asks to speak to someone, if they are home, say, “Just a minute please.” Then, go and get the person. Never stand by the phone and shout for the person wanted on the telephone. If the person is not at home, or is unavailable, tell the caller and offer to take a message. Say, “______________ can’t come to the phone right now, may I please take a message?” Be certain that you write down the message and give it to the appropriate person.
If your telephone line has the call wait option, say, “Please excuse me while I find out who is on our other line.” Very quickly tell the second caller that you will return their call as soon as your first conversation is finished. Make sure you write down a telephone number and the person's name.
If you are talking with your friends and an adult is calling for you or your parents, politely ask the adult to hold while you tell your friends you will call them back.
Long distance calls also have priority. Sometimes you may not wish to interrupt the call during a long distance conversation.
"What you post online really never goes away - even if you delete it." Google and a whole lot of other big companies out there are actually recording a lot of what we do online.
Write promptly! Within a week is best but better late than never.
Mention the gift and say something nice about it. If you received money, say how you will spend it or what you plan to do with it. Remember, grandmothers love thank-you notes. They make them feel special and appreciated.
Write a thank you note to anyone who:
The Cotillion Club has a specific dress code for Cotillion dances. It has been a long-held tradition to require appropriate dress at these events. Adherence to the following dress code is expected and enforced unless otherwise noted on the invitation.
Each Member of Cotillion agreed to the rules and guidelines when they joined the Club. The Dress Code (#7) details specific rules that must be followed by all Members. The Rules of Cotillion are clearly documented and are available on this web site. Please review these Rules prior to attending a dance so you are in compliance.
The Board of Directors makes a concerted effort to consistently enforce the dress code at each event. Those Members who do not follow the dress code will be issued an infraction for their failure to follow the Rules of Cotillion.
If you are not sure if your dress is appropriate for a dinner-dance, and you would like clarification, you are welcome to email a picture of your dress to any of the Executive Board Members listed on the Contact page.
What do to at a dinner-dance if your attire is deemed inappropriate
If attire is deemed inappropriate by a Board Director prior to checking in, the choices are as follows:
Gentlemen: Wear the tie or suit jacket (offered by Cotillion).