Etiquette Expert Tina Hayes gives us tips on how to build a successful business by simply making the right etiquette moves.

Whether you are a chef or a restaurateur, practicing good etiquette should always be a part of one's daily culinary routine. Since starting The School of Etiquette and Decorum in Northern California, Etiquette expert Tina Hayes has been working with professionals to help them not only show off their business skills but also what they know at the table.

Cuisine Noir caught up with Hayes in her home in Antioch right outside of Oakland to learn how proper etiquette contributes to the bottom line of a restaurant or a chef's career (big or small).

A native of California, Hayes followed her passion and received her training and certification at The American School of Protocol in Georgia before leaving the corporate world for spoons, forks and wine glasses. She defines etiquette as a set of rules that people follow based on the regulations of their society.

She teaches two styles: American and Continental. American style, also known as 'Zig- Zag' entails holding the knife in the right hand while cutting with the fork in the left. Before taking a bite, the knife is placed at the top of the plate with the blade facing you and the fork is now switched to the right hand. This is repeated over the course of the meal.

On the other hand, Continental or the European style of dining is more efficient and graceful. After cutting the food, the knife remains in the right hand and the fork is in the left hand. The knife is then used to push food onto the fork. The prongs of the fork face downward when lifting food to the mouth. Hands remain above the table when not in use.

Whether you are a personal chef, caterer or restaurateur, Hayes recommends some type of etiquette training to master the basics of what to and what not to do when it comes to table setting, presentation and serving. This can help to make or break a business and is important to the bottom line.

In addition, being a food enthusiast herself, she immediately notes that a good impression of a chef or restaurant can quickly diminish if the guests are not served the proper way. It can't be stressed enough that one must know what they are doing and what guests expect. A wonderfully planned dinner can turn into a less than desirable experience if those serving make noticeable mistakes that can easily be avoided.

Etiquette for the culinary professional also entails personal grooming and social skills. Because people watch what is going on in the environment they are in, especially where there is preparation of food, cleanliness is essential. Hayes notes that she has a friend that will only eat at restaurants where she can see the food being prepared. Not uncommon. It is important to create an environment for yourself, staff and guests where being clean is not an option but a requirement.

Be social and approachable. We all love chefs who can interact with people to talk about their food and the personality they give to it. We love this type of attention. In fact, Hayes recommends that personal chefs have others do the serving so that their time can be spent hosting and talking to guests. And for chefs in restaurants, be sure to get out of the kitchen, walk around to tables and talk to the guests. This is something that speaks volumes about the service and creates loyalty.

So the question is if culinary professionals can afford to relax when it comes to practicing proper etiquette when doing business. The answer is simply... no. Because eating and dining out have become one of the world's favorite past times, food enthusiasts have come to expect a lot from their culinary experiences and it is the professionals' responsibility to deliver on those expectations.

To get everyone started or provide a refresher, we asked Hayes to leave us with some quick etiquette tips everyone can put into practice right away and discovered that if she has a few open spots at her school that we should probably be in there.

Etiquette tips by Tina Hayes:

1. Proper table set-up - There is no excuse for having a place setting presented incorrectly. If unsure, research the internet or purchase an inexpensive book on Dining etiquette
   

   Quick Tips:
   Forks on the left
   Knives & Spoons on the right
   Bread plate on left
   Beverages on the right

2. Ensure waiters & waitresses are provided with some type of dining etiquette training.
   It is important to know silent signals such as the positioning of utensils which lets the server know if you are eating or finished.

American Style of Eating
Resting - "I'm still eating"
4:00 (Right handed person) / 7:00 (Left handed)

Close-Out -- "I am finished"
3:15 Right / 9:45 Left

Continental Style of Eating
Resting position is a triangle
Close-out position is 6:30

3. The napkin placed to the left side of the plate indicates that the person is finished eating. The napkin on the arm or back of the chair indicates that the person will be returning to the table. Courses are served from the left and removed from the right. Wine is poured from the right.

To learn more about Hayes and The School of Etiquette and Decorum, visit www.etiquette4decorum.com or call 925.519.0354. Hayes is also available for seminars and training sessions.

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