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Dining Etiquette Course
More than 2 million students worldwide

Dining Etiquette Course

First impressions at the table can make or break a professional relationship. This Dining Etiquette Course gives you the practical skills to handle every formal and business meal with confidence, composure, and polish. From place settings to cross-cultural customs, you will master the protocols that set high-performing professionals apart.

Dedika for businesses

What you'll learn:

You will learn how to read and navigate formal place settings, order strategically as both a guest and a host, and interact professionally with service staff. The course covers correct eating techniques for a wide range of foods, proper beverage and wine service protocols, and how to time business conversations during a meal. You will also develop cross-cultural dining awareness, emotional intelligence at the table, and the skills to handle etiquette mistakes with composure and grace.

How you study in practice Dining Etiquette Course

How you practise Dining Etiquette Course

For businesses looking to train their team

With Dedika for businesses, the course includes exercises and examples tailored to your own business and the way your company needs.

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Course content

8 Chapters • 32 LessonsDuration between 4 and 360 hours (you decide)

Chapter 1See details

Foundations of Dining Etiquette

  • Lesson 1 • Core Behavioural Principles

    Introduces universal conduct rules: respect, restraint, and attentiveness. These principles underpin every specific rule taught in subsequent chapters.

  • Lesson 2 • First Impressions at the Table

    Covers how posture, punctuality, and greeting behaviour set the tone. Connects physical presence to perceived professionalism before food is served.

  • Lesson 3 • History and Purpose of Table Manners

    Traces dining etiquette from ancient courts to modern boardrooms. Provides context that motivates rule adoption rather than rote memorisation.

  • Lesson 4 • Understanding Dress Codes for Dining

    Defines attire expectations across casual, business, and formal dining contexts. Ensures students arrive appropriately dressed for any professional meal.

Chapter 2See details

Place Settings and Table Layout

  • Lesson 1 • Signalling with Utensils

    Teaches the resting and finished positions used to communicate with service staff. Prevents premature plate removal and miscommunication.

  • Lesson 2 • Reading a Formal Place Setting

    Identifies every element of a full formal setting and its correct position. Students learn the outside-in rule and can orient themselves instantly.

  • Lesson 3 • Casual and Business Dining Settings

    Contrasts simplified settings used in everyday business lunches with formal layouts. Builds adaptability across dining environments.

  • Lesson 4 • Napkin Etiquette and Usage

    Details when and how to use, fold, and place a napkin throughout the meal. Correct napkin handling signals attentiveness and polish.

Chapter 3See details

Ordering and Menu Navigation

  • Lesson 1 • Ordering Strategically as a Guest

    Guides guests on matching their order to the host's cues and budget signals. Prevents ordering extremes that create awkwardness.

  • Lesson 2 • Decoding a Formal Menu

    Explains course structure, French terminology, and pricing conventions on formal menus. Removes anxiety around unfamiliar menu formats.

  • Lesson 3 • Hosting and Ordering for Others

    Covers the host's responsibility to guide ordering, recommend dishes, and manage pace. Builds leadership skills at the table.

  • Lesson 4 • Interacting Professionally with Servers

    Establishes respectful, clear communication with service staff. Proper server interaction reflects character and eases the dining experience.

Chapter 4See details

Eating Techniques and Food Handling

  • Lesson 1 • Pacing and Portion Awareness

    Trains students to match eating pace with tablemates and manage portion sizes. Proper pacing supports conversation and prevents awkward timing gaps.

  • Lesson 2 • Challenging Foods and Finger Foods

    Provides strategies for shellfish, bone-in meats, and finger foods served at formal events. Reduces hesitation when unfamiliar dishes appear.

  • Lesson 3 • Soup, Salad, and Bread Courses

    Addresses the specific techniques for early courses that trip up many diners. Mastery prevents the most common early-course errors.

  • Lesson 4 • Proper Use of Knife and Fork

    Teaches cutting technique, bite sizing, and the American and Continental eating styles. Correct utensil use is the most visible marker of dining polish.

Chapter 5See details

Beverage Etiquette and Wine Service

  • Lesson 1 • Non-Alcoholic Beverage Choices

    Addresses ordering water, coffee, tea, and mocktails without awkwardness. Ensures students who abstain from alcohol navigate beverage service smoothly.

  • Lesson 2 • Pouring and Serving Etiquette

    Covers when and how to pour for others, and when to allow staff to pour. Correct pouring behaviour reflects generosity and awareness.

  • Lesson 3 • Wine Ordering and Tasting Protocol

    Walks through selecting, tasting, and approving wine at the table. Students avoid the intimidation of the sommelier interaction.

  • Lesson 4 • Glassware Identification and Handling

    Identifies wine, water, and specialty glasses and the correct way to hold each. Proper glass handling prevents spills and signals sophistication.

Chapter 6See details

Conversation and Social Dynamics

  • Lesson 1 • Timing Business Discussions

    Establishes when to introduce business topics relative to meal progression. Premature business talk undermines relationship-building.

  • Lesson 2 • Topics Appropriate for the Table

    Defines safe, engaging topics and those to avoid in professional dining contexts. Prevents conversational missteps that damage relationships.

  • Lesson 3 • Managing Group Dynamics

    Addresses large-table conversations, dominant speakers, and quiet guests. Students learn to facilitate inclusive, balanced dialogue.

  • Lesson 4 • Active Listening and Engagement

    Teaches techniques for demonstrating attentiveness whilst eating. Engaged listening builds rapport and signals respect for fellow diners.

Chapter 7See details

Hosting and Guest Responsibilities

  • Lesson 1 • Guest Conduct and Obligations

    Outlines what guests owe the host: punctuality, gratitude, and gracious participation. Reciprocal courtesy sustains professional relationships.

  • Lesson 2 • Handling the Bill and Gratuity

    Explains who pays, how to handle the check discreetly, and appropriate tipping. Awkward bill moments are eliminated through clear protocol.

  • Lesson 3 • Welcoming and Seating Guests

    Details arrival protocol, introductions, and seating hierarchy for the host. Proper welcome sets a positive tone for the entire meal.

  • Lesson 4 • Planning and Reserving the Meal

    Covers venue selection, reservation logistics, and pre-meal communication with guests. Strong planning prevents logistical failures that reflect poorly on the host.

Chapter 8See details

Advanced and Cross-Cultural Dining

  • Lesson 1 • Recovering from Etiquette Mistakes

    Provides strategies for gracefully handling spills, wrong utensils, and social missteps. Composure under pressure is the hallmark of a polished professional.

  • Lesson 2 • Formal Banquets and State Dinners

    Covers the heightened protocols of multi-course banquets, toasts, and seating hierarchies. Prepares students for the most formal professional dining events.

  • Lesson 3 • Dietary Restrictions and Inclusivity

    Addresses how hosts and guests handle allergies, religious dietary laws, and preferences. Inclusive hosting strengthens professional relationships.

  • Lesson 4 • Cross-Cultural Dining Differences

    Surveys key etiquette variations across East Asian, European, Middle Eastern, and Latin American dining cultures. Prevents culturally insensitive behaviour.

Certification

Your valid completion certificate

This course is for you:

  • Sales professionals: who close deals over client dinners regularly.

  • Recent graduates: entering corporate environments with formal dining expectations.

  • Entrepreneurs: who host investors and partners at high-end restaurants.

  • Diplomats and government staff: representing their country at official banquets.

  • Hospitality managers: seeking to model polished conduct for their teams.

  • Career changers: moving into executive roles requiring refined social presence.

What our students say

Your lessons are perfect. I purchased the one-year package and finally have the opportunity to follow various topics of interest without needing to change platforms... I'm grateful for everything you do, I've already recommended you to other people...
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Giulio CarloDigital Marketing Student
I like how the lessons are straight to the point and how I can change chapters and skip content I don't need.
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Mariana FerresPhotography Student
I like the content and the way videos are presented and transcribed, which speeds up the process!
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Luciana AlvarengaNail Design Student
The platform is fast and simple to use. The diversity of content and complementary videos really help with learning.
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André FelipePrompt Engineering Student

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