Podcasts about dining etiquette

The British just seem like a classier bunch. Part of it is that winning accent. But it's also because English culture has long been steeped in the tradition of learning and practicing etiquette.Here to share some of the essentials of modern etiquette that are important no matter which side of the pond you live on is William Hanson, a British etiquette expert and the author of Just Good Manners. William shares the difference between manners and etiquette, and why young people are especially interested in both. He then takes us through how to introduce yourself and others, the history behind the "no elbows on the table" mantra, the rules of small talk, some overlooked guidelines for table manners, how to enter a conversational circle at a party, considerations for elevator etiquette, and much more. Whether you're dining at a fancy restaurant or just want to navigate social situations with more confidence, William's insights will help you present yourself with the panache of a proper English gentleman.Resources Related to the PodcastAoM Podcast #897: Answers to the FAQ of Modern EtiquetteAoM Podcast #422: Men & Manners — Tipping, Emojis, and Much MoreAoM Article: The Importance of Good MannersAoM Article: How to Acquire Good MannersAoM Article: A Man's Guide to Dining Etiquette and Proper Table MannersAoM Article: How to Make Introductions Like a GentlemanAoM Article: How to Make Small TalkAoM's Complete Guide to Giving a Great HandshakeConnect With William HansonWilliam's websiteWilliam on TikTokWilliam on IG

Send us a text SummaryIn this episode of Whipped Cream Salmon, hosts Ronnie and Brian explore a variety of topics ranging from their childhood mischief to their experiences in the culinary world. They discuss the importance of creativity in restaurant menus, the dynamics of sharing meals, and the art of being a good diner. The conversation is filled with humor and insights into the food industry, making it a delightful listen for food enthusiasts. In this conversation, Brian and Ronnie delve into the nuances of dining etiquette, the expectations of diners, and the pressures faced by restaurant staff. They discuss the importance of being a good diner, the dynamics of kitchen service, and share valuable cooking tips. The conversation emphasizes the relationship between diners and restaurant staff, highlighting how mutual respect and understanding can enhance the dining experience.Chapters00:00 Introduction to Whipped Cream Salmon02:59 Childhood Memories and Mischief05:57 Cooking Without Recipes08:58 Dining Experiences and Restaurant Observations11:57 The Art of Being a Good Diner15:05 Restaurant Menu Creativity17:50 The Dynamics of Sharing Meals20:55 Handling Service Issues in Restaurants30:02 The Art of Dining: Expectations and Realities35:31 Being a Good Diner: Etiquette and Interaction40:11 Timing and Reservations: The Flow of Service45:35 Kitchen Dynamics: The Pressure of Service48:46 Cooking Tips: Mastering the Basics01:04:07 Closing Thoughts: Learning and Growing in the KitchenWhat We DrankRonnie - Vicious Fishes - Octo-PillsBrian - Singha - Premium LagerSTAY CREAMY

The FFF crew dishes on the most awkward, hilarious, and downright questionable first date meals we've ever had. We're covering all the red flags, green lights, and gut bombs of dating while eating.

When was the last time you were invited to dinner? How about an eternal dinner? Don Pearson opens the next parable in our Storytellers series, inviting us to have a heart of humility, hospitality, and hope in response to God's invitation. How will you respond?

When was the last time you were invited to dinner? How about an eternal dinner? Brett Bellamy opens the next parable in our Storytellers series, inviting us to have a heart of humility, hospitality, and hope in response to God's invitation. How will you respond?

In today's episode of The Rabbit Hole Detectives, Cat, Richard, and Charles are back to chase the provenance of historical objects both real and metaphorical.  Today, Richard is taking a swipe at the Sword Stick, Cat is moving through her subject, roads, and Charles is brushing up on his Dining Etiquette.  Don't forget, if you'd like to suggest a rabbit hole for us to fall down then you can email the show at: rabbitholedetectives@gmail.com Plus, our book, The Rabbit Hole Book, is still out and available from all good bookshops! Learn more about your ad choices. Visit podcastchoices.com/adchoices

When was the last time you were invited to dinner? How about an eternal dinner? Don Denyes opens the next parable in our Storytellers series, inviting us to have a heart of humility, hospitality, and hope in response to God's invitation. How will you respond?

Comedians Robert Kelly and Paul Virzi dive into luxury brands, quirky Christmas traditions, and dining grievances with hilarious banter and personal stories. From debating $115,000 sneakers to critiquing sloppy holiday decor and maple syrup upcharges. Bone to Pick Podcast starring Robert Kelly & Paul Virzi Join our new Patreon for bonus weekly Fan Bone Episodes & early release of the podcast: www.patreon.com/bonetopickcast Follow the show! https://linktr.ee/bonetopickcast EMAIL US YOUR BONES: bonetopickcast@gmail.com  

Etiquette advisor and finishing school alum Myka Meier is back for part two. She gets into the simplest way to simplify your holiday gifting, from what to do if you're given an unexpected gift to how to tactfully discuss your spending budget. Plus, she answers your listener questions about navigating holiday socializing — and weighs in on the worst etiquette offense of them all.See omnystudio.com/listener for privacy information.

Etiquette advisor and finishing school alum Myka Meier joins us to de-mystify the holidays, from choosing a host gift with the maximum "wow factor" to creating the ultimate sensory experience at your holiday gathering. Myka brings her warm, approachable advice to winter socializing and reminds us of the power of a homemade brownie. See omnystudio.com/listener for privacy information.

Our mailbag had to deal with dining etiquette during a business dinner.  Are there certain rules you have to follow?  We preview the deer opener in MN and ND this weekend and Scotch has a few rounds of our favorite quote game, Who Said That.  See omnystudio.com/listener for privacy information.

Send us a textEver been disappointed by a side dish that just didn't measure up to your entree? We sure have! In this episode of Sweet Tea and Tacos, we, Dave and Jen, are back in Mississippi and ready to talk about our biggest restaurant pet peeves. From the predictability of cheesecake and brownies on dessert menus to the importance of serving fresh and thoughtful vegetable medleys, we cover it all. Join us as we share our frustrations and thoughts on how restaurants can elevate the dining experience beyond just the main course.But it's not just about the food. We'll discuss the often-overlooked aspects of dining out that can make or break your meal—like the pain of being seated at undesirable tables and the disappointment of bland desserts like creme brulee. We'll also dive into the ongoing issue of staffing shortages affecting service quality at some of our favorite spots. Hear our personal stories and insights on how high standards and proper service etiquette can ensure a positive dining experience and keep customers coming back.Wrapping up, we'll reminisce about a standout visit to Ruth's Chris Steak House, where attention to detail truly made the meal memorable. From the importance of authentic cuisine to our call for more imaginative dessert menus, we cover what makes a restaurant truly exceptional. Plus, as we navigate through the oversaturation of fast food chicken joints, we emphasize the importance of teaching children proper restaurant behavior and ordering etiquette. So, tune in, share your thoughts with us, and let's make dining out a more enjoyable experience for everyone! Thanks for listening!Yelphttps://www.yelp.comCommander's Palacehttps://www.commanderspalace.comBrennan'shttps://www.brennansneworleans.comRuth's Chris Steak Househttps://www.ruthschris.comSupport the show

Episode #350 This week The Good The Bad and The Ugly of Reddit, and Facebook. Social Media never disappoints, so we dive right into it on this week's show. Dining Etiquette is out the window thanks to a lack of parenting skills, Mike is back with a break down (of sorts) of his upcoming plans to visit Wawa and Disney, and we find out if "Big Daddy" is really going back to the parks this week. We have some News and much more all this week on The Disney Crush Podcast. This show is brought to you by our Patreon supporters and the listeners who show up every week to listen and support the show. Thank you! www.thedisneycrush.com thedisneycrush@gmail.com www.patreon.com/thedisneycrush  

Ever wondered about the subtle art of modern dining etiquette, from shared plates to toasting? How can seating arrangements and table talk elevate your dining experience? Today's focus is on the intricate world of modern dining etiquette and manners. Join me as we explore the nuances of shared plates, seating arrangements, cutlery confidence, and table talk. From the delicate unfolding of napkins to the art of toasting and wine etiquette, we explore the details that define a sophisticated dining experience. Dining etiquette is not just about consuming a meal but rather creating an ambiance where individuals can enjoy the company of others without fretting over details. Good dining etiquette, as I will discuss, contributes significantly to a positive and enjoyable experience for all involved. Table manners, seating strategies, and engaging conversations play pivotal roles in fostering a pleasant atmosphere during meals. Whether you're a seasoned host or a gracious guest, this episode offers insights into navigating the complexities of modern dining. Discover the elegance of thoughtful seating arrangements, the precision of cutlery placement, and the art of bill-splitting in group settings.Resources and links:Show notes:  https://thepercyinstitute.com/episode-9/

YouTube: ⁠⁠⁠⁠⁠https://youtube.com/@SalisArabicTeacher?si=5kBWq92AW5DM7REA⁠⁠⁠ Join my online or face-to-face classes. DM me to schedule.

Host Tamika Peters, MSM, teams up with special guest Linda Meak in a dynamic podcast episode titled "Dining Etiquette for Fundraising Success: Impress, Connect, and Secure Donations." They're joined by Sea Salt Naples' General Manager Tanya Buchanan, Food Presenter Yana Soroka, and Videographer/Realtor Cedric Coyler, extending special thanks for their contributions.The episode explores how as fundraising season kicks in and Florida's Snow Birds return, non-profits prepare for crucial events. It emphasizes that beyond the cause or pitch, success often hinges on dining etiquette when connecting with potential donors.Key Takeaways:Importance of Dining Etiquette:Etiquette is about making donors comfortable and showcasing respect for the cause.Impressions during dinners impact future donations.Table Settings and Conversational Skills:Understanding table settings, utensil use, and engaging in meaningful small talk are vital.Proper etiquette includes being an active listener and showing genuine interest.Dining Do's and Don'ts:Guidance on utensil use, meal initiation, alcohol consumption, and respectful behavior at the table.Navigating Conversations:Encouragement to discuss shared interests and the non-profit's mission while avoiding controversial topics.Practice and Follow-Up:Tips for hosting practice dinners, expressing gratitude through personalized notes, and maintaining communication post-event.Snow Birds' Role:Highlighting the unique dining expectations of Snow Birds and the opportunity to leave a positive impression.The episode stresses that integrating dining etiquette into fundraising events lays the groundwork for significant relationships and future donations. It emphasizes the importance of respect, gratitude, and genuine interest in guests. As nonprofits gear up for the fundraising season and welcome Snow Birds, considering dining etiquette can amplify fundraising strategies and reinforce their mission.Engage in these enlightening discussions! Show your support by liking, commenting, and subscribing to the #GrowYourNonProfit YouTube Channel for thought-provoking dialogues and valuable insights that empower positive change in our communities. Support the show

We continue our discussion of correct etiquette at a meal.

We learn further ways we are meant to conduct ourselves when eating a meal.

We examine correct ways to conduct ourselves during meals

It's time to go back downtown and this time we tried one of the lone Italian Steakhouse's in town. This time I attended with a group of co-workers and I even breakdown how to plan or not plan when going out with a group. I also saw some other folks say this place is a bit overrated, so I had to try it and see for myself. Checkout the video version at the socials below: Instagram: @conciergeconfidential_lv TikTok: @KeystoVegas

Maybe you or a loved one could benefit from listening to this episode! Do you have a friend that you hate going out to eat with? They complain about everything... From the taste of the drinks to the table being wobbly. Or maybe you have a family member that still does not tip in 2023?! Then this podcast is for you or them FOR SUREEEEE! It is year 2023 and yes, sorry to break it to you - but dining in the US is a privilege. A luxury. Servers do not make minimum wage hourly. Yes you gotta tip. Yes being rude to a person working in customer service is low vibrational energy. Tune into this episode to learn more! @GhiaLogicX ghialogic.com --- Support this podcast: https://podcasters.spotify.com/pod/show/ghialogic/support

See omnystudio.com/listener for privacy information.

In this episode, Dianne Scott interviews Steve Lankfer, who has created a dog training program called Speak Dog. The program is unique in that it is relationship-based and does not use food or prawn collars. The guest, who has an engineering background, repackaged the hundreds of ways that dogs communicate into the "seven sacred ways," which include Touch, Invite Only, Dining Etiquette, and Doorways. The guest explains that by learning to speak their dog's language, dog owners can place themselves neurologically in a leadership capacity, which changes the relationship with their dogs. The guest also discusses the importance of timing and tone in training and how dogs are drawn to stability. The episode ends with the guest encouraging dog owners to learn their dog's language and to do obedience training, which provides the foundational issues for a strong relationship.

Salad forks. Soup spoons. No bonging boinkers on the first date. We've all experienced these outdated social norms throughout our life and we think it's time they changed. Join us this week as we talk about some dating and dining rules that really grind our gears!

learn about Vietnamese dining etiquette

Welcome back! In this episode I talked about the etiquette we should follow on a Chinese dining table. Have you ever been confused about how to behave politely on a Chinese table? Listen to this episode and find out what to do!

High on the list of situations that might have made folks anxious in Southern Indiana when I grew up there, was the fear of all the potential social pitfalls that accompanied fine dining. Here are some tips to ease the social pressure of dinner etiquette. --- Send in a voice message: https://anchor.fm/danny-howell/message

Fine Dining Etiquette, Believe It Or Not, Rodeo Tips See omnystudio.com/listener for privacy information.

There's fashionably late and then there's being rude. The boys tackle a question on group dining etiquette before moving on to a question directed at Eagle Scout Matt Shea...one that spawns Eric's long-awaited line of Boy Scout-related inquiries for Matt. That's right folks...the Boy Scout episode has arrived.Got a question for the show? Submit your least-pressing questions at youdidntaskforthis@gmail.com or @udidntaskpod on Instagram, Twitter, and Facebook.

Chad and Jared get together to talk about dining etiquette and the proper rules to eating with class. They talk about the etiquette they learned as a kid, and how to comport oneself in a variety of dining situations. They also share some new Untranslatable Phrases and discuss why Chad is podcasting from his house...again. Twitter- @Untranslatable1  Instagram- @untranslatablepodcast Email- Untranslatablepodcast@gmail.com Website: Untranslatablepodcast.com The Untranslatable Podcast is in Video! Check out our Youtube Channel to watch the Pod!

FRENCH PODCAST : 10 Règles de Bienséance. Discover dining etiquette and good manners when being invited to a dinner in France. FULL ARTICLE: CLICK HERE. More on LEARN TO FRENCH. 

Myammee & Shayla discussed how we feel about voting, the Coronavirus shot or else, Meg thee Stallion speaks out about being shot, the #1 most important question to ask on a first date, proper restaurant etiquette, & what we’ve learned from our last relationship (w/o blaming the ex). FIND US ON INSTAGRAM, YOUTUBE, FACEBOOK, CONVOZ, APPLE , SPOTIFY, ANCHOR & GOOGLE PODCAST as BrainsNBeautyx2  EMAIL US: BrainsNBeautyx2@gmail.com

Dine with ease with the best of them! Let’s face it, we all have to eat. But how you eat in an upscale dining setting, can make or break a business deal. Learn dining etiquette tips to set you apart with class and confidence at the dining table.

The 13th Episode of Blowback Season 2. Give us a listen, have a laugh, learn something new. Recorded February 11, 2020. New Episodes up every friday 6am/9ET. Send your comments and suggestion to theblowbackpodcast@gmail.com.

Our podcast is designed to provide you with top business insights, fresh perspectives from world class guests, and the tools you need to lead better than before. In this episode, Tony Richards talks with Travis Tucker, Owner of Bleu Events & Catering, on dining etiquette for your next business dinner. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Gospel of Luke: Part 51- It`s not about dining etiquette Luke 13:31-14:24 - 1-26-2020 - Robert Walderman

The Pennsylvania Restaurant and Lodging Association launches a new professional series for teenagers.  KYW Newsradio's Hadas Kuznits accompanied a group of Philadelphia high school teenagers to a lunch at The Love in Center City where they learned etiquette and dining skills.  She spoke with Ben Fileccia with the PRLA, Lindsay Miller with the National Restaurant Association, and of course some of the students.  

Listen in today as we discuss the various dos and don'ts associated with dining out while living in Japan. Each of the tips Mari gives you will make each meal a fun and culturally-memorable experience!

Everything you need know about Chinese dining etiquette (part B)

Everything you need to know about Chinese dining etiquette

https://www.newstalk.com//podcasts/food-on-lunchtime-live/what-39-s-gary-39-s-view-on-dining-etiquette435Wed, 21 Nov 2018 14:30:43 +0000https:/

First up, entertainment is on the agenda as the team reveal recommend the TV shows and activities they’ve enjoyed over the weekend.They also share their top tips on dining etiquette, from pet peeves to their own shortcomings. They debate whether life is really better when you up sticks to the countryside, plus they chat travelling alone and adult gap years - would you consider one?Then, the discussion turns to fashion, from our obsession with pockets to wedding dress dilemmas. Articles Discussed:Everything You Need To Know About Good Dining EtiquetteConsidering Moving To The Country? Read This First10 Tips For Solo TravelShould You Take A Grown-Up Gap Year?Why Are We So Obsessed With Pockets?The Wedding Diaries: The Dress See acast.com/privacy for privacy and opt-out information.

Here is an etiquette quiz: ___F__1. The primary place setting utilized in the U.S. is inside-out. ___T__2.  At a sit-down dinner, you should wait until everyone at your table has been served to begin eating. ___F__3.  At a buffet, you should wait until everyone at your table has returned with their food to begin eating. ___T__4.  Your food dishes are to the left of your place setting and your drink containers are to the right. ___T__5.  Forearms can be placed on the table between courses and when there is no food at your place. ___F__6.  It is o.k. to salt and pepper your food before tasting it. ___F__7.  When leaving the table during a meal, you should place your napkin next to your plate. ___F__8.  When leaving following the meal, you should place your napkin on top of your plate. ___T__9.  Items should be passed counterclockwise around the table. ___F__10. To remove inedible food from your mouth, use your napkin. ___T__11. You should offer community foods, such as sugar, to others before serving yourself. ___T__12. You should break off a bite-sized piece of bread, butter it, and eat, rather than butter the entire roll at one time. ___T__13. Once you have used a utensil, you should never place it back on the table. ___F__14. If someone requests only the salt, it is o.k. to pass it by itself without the pepper. ___F__15. The correct movement for a soup spoon is toward you. ___F__16. When eating American style, it is o.k. to use your knife to assist you in getting the last bits of food on your plate. ___T__17. You should tuck paper trash under the rim of your plate. ___F__18. It is o.k. to eat fried chicken with your fingers in a formal setting. ___F__19. It is o.k. to break crackers into your soup. ___T__20. The butter knife passed with the butter should never touch your bread. With all of the etiquette rules, it is easy to forget something; don't worry.  There are two cardinal rules you must never forget: -Never say anything negative about the food, restaurant, or wait staff. -Never point out anyone else's etiquette mistake.  (It's o.k. to point out your own, however.) Additional tips: -Don't order foods that are messy or that you don't know how to eat: Whole lobster French onion soup Pasta -Often times, job candidates make the mistake of ordering the least expensive thing on the menu.  Two options are to either order something that is mid-priced, or to ask your host what he/she recommends.  Even if it is something you don't care for, the price of it can guide your decision on what to order.  The latter is particularly effective when at a nicer restaurant where no prices are visible. -Only return food if it is completely inedible.  If you do so, do it discreetly. -Use the time immediately after you sit down to briefly inspect the silverware, glasses, and dishes.  This will tell you what you're eating and when (outside – in) -If you have ordered a special meal due to dietary restrictions, it is your responsibility to let the wait staff know. -If you receive food you are unable to eat for dietary or religious reasons, you are not obligated to eat it.  Just be discreet. -If something is served on a plate, use utensils to eat it (even if you would normally eat it with your fingers at home).  This includes fried chicken, french fries, bacon. -Cup a lemon in your hand before squeezing over tea or seafood to avoid squirting anyone. -When ordering wine at a restaurant, it is better to ask the waiter/sommelier for a recommendation, rather than to try to look like you know what you're doing if you don't. -As a general rule, red wines pair better with beef, or other dishes with a red sauce; white wines pair better with chicken, fish, or pork. -If you have ordered a bottle of wine at a nicer restaurant, the waiter/sommelier will pour a small amount for you to taste before serving.  You should accept the bottle unless there is clearly something wrong with the taste.  If you are unsure, you could say to the waiter/sommelier, “Could you double check this bottle for me?” -White wine glasses are smaller, and should be held by the stem, so as not to warm the wine up with your hands.  Red wine glasses have a larger bowl and are often taller than white wine glasses. -Be cautious about drinking in a business setting! To visit my website: www.exclusivecareercoaching.com Follow My YouTube channel (Lesa Edwards); it's chocked full of value career management content is easily digestible bites. Want to speak with an expert about your career/job search goals? Need help figuring out what's holding you back from achieving your dream career? Let's talk. Here's the link to schedule a 30-minute consult call with me:  www.timetrade.com/book/D6KLN. Hope to see you soon! 

Here is an etiquette quiz: ___F__1. The primary place setting utilized in the U.S. is inside-out. ___T__2.  At a sit-down dinner, you should wait until everyone at your table has been served to begin eating. ___F__3.  At a buffet, you should wait until everyone at your table has returned with their food to begin eating. ___T__4.  Your food dishes are to the left of your place setting and your drink containers are to the right. ___T__5.  Forearms can be placed on the table between courses and when there is no food at your place. ___F__6.  It is o.k. to salt and pepper your food before tasting it. ___F__7.  When leaving the table during a meal, you should place your napkin next to your plate. ___F__8.  When leaving following the meal, you should place your napkin on top of your plate. ___T__9.  Items should be passed counterclockwise around the table. ___F__10. To remove inedible food from your mouth, use your napkin. ___T__11. You should offer community foods, such as sugar, to others before serving yourself. ___T__12. You should break off a bite-sized piece of bread, butter it, and eat, rather than butter the entire roll at one time. ___T__13. Once you have used a utensil, you should never place it back on the table. ___F__14. If someone requests only the salt, it is o.k. to pass it by itself without the pepper. ___F__15. The correct movement for a soup spoon is toward you. ___F__16. When eating American style, it is o.k. to use your knife to assist you in getting the last bits of food on your plate. ___T__17. You should tuck paper trash under the rim of your plate. ___F__18. It is o.k. to eat fried chicken with your fingers in a formal setting. ___F__19. It is o.k. to break crackers into your soup. ___T__20. The butter knife passed with the butter should never touch your bread. With all of the etiquette rules, it is easy to forget something; don't worry.  There are two cardinal rules you must never forget: -Never say anything negative about the food, restaurant, or wait staff. -Never point out anyone else's etiquette mistake.  (It's o.k. to point out your own, however.) Additional tips: -Don't order foods that are messy or that you don't know how to eat: Whole lobster French onion soup Pasta -Often times, job candidates make the mistake of ordering the least expensive thing on the menu.  Two options are to either order something that is mid-priced, or to ask your host what he/she recommends.  Even if it is something you don't care for, the price of it can guide your decision on what to order.  The latter is particularly effective when at a nicer restaurant where no prices are visible. -Only return food if it is completely inedible.  If you do so, do it discreetly. -Use the time immediately after you sit down to briefly inspect the silverware, glasses, and dishes.  This will tell you what you're eating and when (outside – in) -If you have ordered a special meal due to dietary restrictions, it is your responsibility to let the wait staff know. -If you receive food you are unable to eat for dietary or religious reasons, you are not obligated to eat it.  Just be discreet. -If something is served on a plate, use utensils to eat it (even if you would normally eat it with your fingers at home).  This includes fried chicken, french fries, bacon. -Cup a lemon in your hand before squeezing over tea or seafood to avoid squirting anyone. -When ordering wine at a restaurant, it is better to ask the waiter/sommelier for a recommendation, rather than to try to look like you know what you're doing if you don't. -As a general rule, red wines pair better with beef, or other dishes with a red sauce; white wines pair better with chicken, fish, or pork. -If you have ordered a bottle of wine at a nicer restaurant, the waiter/sommelier will pour a small amount for you to taste before serving.  You should accept the bottle unless there is clearly something wrong with the taste.  If you are unsure, you could say to the waiter/sommelier, “Could you double check this bottle for me?” -White wine glasses are smaller, and should be held by the stem, so as not to warm the wine up with your hands.  Red wine glasses have a larger bowl and are often taller than white wine glasses. -Be cautious about drinking in a business setting! To visit my website: www.exclusivecareercoaching.com Follow My YouTube channel (Lesa Edwards); it's chocked full of value career management content is easily digestible bites. Want to speak with an expert about your career/job search goals? Need help figuring out what's holding you back from achieving your dream career? Let's talk. Here's the link to schedule a 30-minute consult call with me:  www.timetrade.com/book/D6KLN. Hope to see you soon! 

In today's episode I'll be talking about a recent (April 2018) CA Supreme Court decision on an important case known as Dynamex Systems v. LA Superior Court. The Dynamex ruling with its new ABC test for determining when an independent contractor is truly independent has a lot of businesses and IC across the state scrambling.  We'll walk through some of the more significant aspects of Dynamex and talk briefly about some initial consideration to keep in mind whether you're a business or an IC. Today's episode ends, as always, with an etiquette segment. Today's focus: Dining Etiquette!

Workplace Perspective is a regular podcast series for employers and employees focusing on education, training, and the law to help organizations of all sizes develop and maintain successful employer / employee relationships.   (c)TJMcQueen In today's episode I'll be talking about a recent (April 2018) CA Supreme Court decision on an important case known as Dynamex Systems v. LA Superior Court. The Dynamex ruling with its new ABC test for determining when an independent contractor is truly independent has a lot of businesses and IC across the state scrambling.  We'll walk through some of the more significant aspects of Dynamex and talk briefly about some initial consideration to keep in mind whether you’re a business or an IC. Today's episode ends, as always, with an etiquette segment. Today's focus: Dining Etiquette!   WORKPLACE PERSPECTIVE GIVES SPECIAL THANKS TO… Claudia Shambaugh (Assistant Producer Extraordinaire! and host of the UCI Radio Program “Ask A Leader”) Stephen Vercelloni (Composer Extraordinaire! Today’s episode features the song Grifter) Josh Miller – Josh Miller Video (Video services provider for SAFFIRE LEGAL, PC and Sound Engineer Extraordinaire!) Thank you for listening! Don’t forget to SUBSCRIBE to the show (using the links above or below) to receive new episodes on your podcast player the second and fourth Wednesday of every month. Raise The Bar At Workplaces Everywhere! by getting the word out about this podcast. Rate and review this show at Apple Podcasts, Spotify, Stitcher Radio, Google Play, Blubrry and Tunein and be sure to share this podcast with a friend. Connect with me and reach out with any questions/concerns: Facebook LinkedIn Website Email This podcast is for informational and educational purposes only. It is not to be construed as legal advice specific to your circumstances. If you need help with any legal matters, be sure to consult with an attorney regarding your specific needs. TERESA MCQUEEN is a licensed attorney and business etiquette trainer certified by the Emily Post Institute. Some of the materials used in researching and preparing this episode are © by the Emily Post Institute and licensed to SAFFIRE LEGAL, PC. © 2018 SAFFIRE LEGAL, PC.  Workplace Perspective Raising the Bar at Workplaces Everywhere™ and copyrights are proprietary.  All Rights Reserved. [Attorney Advertisement] Workplace Perspective is a registered Trademark. 

Alton and Xavier talk about how people change when they acquire wealth as well as the upcoming Avengers film and how to conduct yourself while dining. If you enjoy like our Facebook page and follow us on Twitter, Instagram, and Snapchat all @therealtootaku

          And so it goes here in 2018.  We are on Monday through Friday each morning at 8a pacific, which is 9a Mountain, 10a central and 11a Eastern.  Weekly we do it up FREE STYLE – everything goes.  Everything.  On Wednesdays, Johnny Davis follows immediately with WILD WEDNESDAY – you'll enjoy it.  When you are on, do not be disruptive, we have fun, but we like the show to run smooth.  If you have noises in your background, they are magnified, so keep a quiet atmosphere or Jay will mute you –             We talk about just about anything and everything you can imagine, but don't just leave it up to us for the final word.  Do your own research to reach your own conclusion.  Let us be the spark to your fire, you got it?  Kings in the Morning, right here – right now.

Dan and Lizzie answer your etiquette questions about not eating when others do, invitation woes, extending a favor once in a while (not every week) and dressing up for Grandma. Plus we hear your most excellent feedback, etiquette salute and a postscript segment on Emily Post's birthday.

Is it ever ok for a married man to have dinner with a woman who's not his wife without his wife present? Mike Pence doesn't think so, and er, we're not sure. Also thoughts on Greenleaf, Get Out, and getting the Easter weekend break you deserve!

You might think an episode on the importance of language would be an easy topic to conquer for three people who speak on a weekly podcast.  This, however, is not entirely the case. Jeff, Mona and Allen get meta as they discuss the importance of language and tackle the issues of rhetoric, political correctness, cronuts, the Bible, and new attempts on metaphors for God.  All that, plus the brand new segment Fill in the Blanks: Etiquette Edition.   Host Check In (00:12) The Importance of Language Conversation (6:22) Fill in the Blanks Segment (53:32) RELEVANT LINKS   From the Opening 10 Min Video on Disney artists and creation of tree (YouTube Video)   From Conversation on the Importance of Language Paul Ricoeur (philosopher) Metaphorical Theology: Models of God in Religious Language by Sallie McFague (book - Amazon Affiliate Link) “Is and is not” quality of metaphors in Models of God: Theology for an Ecological, Nuclear Age by Sallie McFague (book - Amazon Affiliate Link) “If god is male then male is god” from Beyond God the Father by Mary Daily (book - Amazon Affiliate Link) God is Not a White Man by Gungor (song)   From the Fill in the Blanks: Etiquette Edition Segment “In public a woman should ask for help before attempting to carry bundles in the street, because asking for a man’s assistance might humiliate and emasculate him in public unless the bundle is very small.” (Lost Ettiquite, The Week) “It is incredibly boorish to butter your bread before eating it, unless it was bite sized.” (Bread and Butter Etiquettearticle) “In Portugal it is impolite to ask for salt and pepper at a restaurant” (from Dining Etiquette from Around the World article) “If something should go wrong at the table, like you find a worm in your stew of someone drops a gravy boat on your Aunt Bess, in order to avoid incredible awkwardness you ought to say nothing.” (in Farmer’s Almanac) “If someone toasts you, it is ill-mannered to take a drink in response.” (Toasts and Toasting Etiquettearticle) “In France it is impolite to take a bite of a slice of bread.” (from Manner Matters: Bread and Butter Basics article) THANK YOU Thank you to Mike Golin for our intro and outro music.  Check out his band Soulwise. WE WANT TO HEAR FROM YOU Thank you for supporting the podcast!  Your ratings, reviews and feedback are not only encouraging to us personally, but they help others find the show.  If you appreciate the content we provide please rate, review and subscribe to the podcast on iTunes and Stitcher.   Join our conversations on faith and culture by interacting with us through the following links: Read Us on our blog An Irenicon Email Us at podcast@irenicast.com Follow Us on Twitter and Google+ Like Us on Facebook Listen to Us on iTunes, Stitcher, SoundCloud and TuneIn Speak to Us on our Feedback Page Love Us

Gary Bembridge author of "The Cruise Traveler's Handbook" provides another 60-Second Cruise Tip. For more visit 60SecondCruiseTips.com and subscribe free to the podcast on iTunes, Stitcher Radio and TuneIn RadioBad Habits To Avoid : Fixed Dining If you are on fixed dining on a cruise, there is an etiquette to follow when it comes to time keeping. Fixed dining is still very common on most cruise lines. It means you are allocated a set table and time for your evening meal. You will dine with the same people and have the same serving team each evening.It is important to arrive at your table as close to the starting time for the meal as possible. Some lines offer up to a 15-minute window before they will, in theory, not allow you to join your table. If you arrive late you hold up the meal for everyone at your table. The servers aim to ensure that everyone receives the starter, main course and dessert together. So they will wait for everyone to arrive before taking orders or, if they have started serving, they will then stop serving the courses until everyone has caught up. This is to make their work load more manageable and reduce the number of times they have to go to and from the kitchens.If you are on fixed dining it is courteous and good habit to be on time.

This weeks episode is all about vacation etiquette. We will discuss preparation for 1st time cruisers, from reserving your first cruise, understanding stateroom categories, and the differences in being on certain decks. The discussion will include what to pack, tips on the boarding and disembarking process, and online registering for excursions, special dinners, and liquor packages. We will discuss how to get your travel documents and luggage tags. Also, on this weeks show, Yolanda will talk about while vacationing not being afraid to try new things, foods, wines, and restaurants.  Understanding the differences in cultures and dining etiquette is important so there are no misunderstanings.  And with this will be a lively discussion I'm sure on gratuities based on where you are and what's appropriate. As always we'll have our weekly travel news and trends.  And of course Shellda's Fun Facts.

This weeks episode is all about vacation etiquette. We will discuss preparation for 1st time cruisers, from reserving your first cruise, understanding stateroom categories, and the differences in being on certain decks. The discussion will include what to pack, tips on the boarding and disembarking process, and online registering for excursions, special dinners, and liquor packages.We will discuss how to get your travel documents and luggage tags.Also, on this weeks show, Yolanda will talk about while vacationing not being afraid to try new things, foods, wines, and restaurants.  Understanding the differences in cultures and dining etiquette is important so there are no misunderstanings.  And with this will be a lively discussion I'm sure on gratuities based on where you are and what's appropriate.As always we'll have our weekly travel news and trends.  And of course Shellda's Fun Facts.

It's amazing that in this day and age many adults still lack the essential tools for proper dining etiquette. That's why Modern Manners Guy has put together a dining etiquette refresher - so you actually get invited back for another meal.

Sometimes we get someone on the phone that is just so bizarre we can't hang up...This is one of those times.Request a prank: http://request.fridaynightcranks.comDownload our FREE app! http://www.fridaynightcranks.com/freeappStore (FREE SHIPPING IN US) http://store.fridaynightcranks.comiTunes: https://itunes.apple.com/us/artist/friday-night-cranks/id260542367Facebook: http://www.facebook.com/fridaynightcranksADAM PEARCETwitter: https://twitter.com/ScrapDaddyAPFacebook: https://www.facebook.com/Adam.Pearce.FanPageYoutube: http://www.youtube.com/user/ScrapdaddyPearce

  Not sure on how to teach your kids good table manner? Maryann Sawka, owner of Charming Manners, has the right solution for you. Her new book, titled, Good Table Manners Made Easy, delivers practical and fun ways of teaching children of all ages.      Please call 347.327.9995 on Tuesday January 17th from 10-11 am U.S. CT to learn tips on how to engage your children to embrace and learn etiquette that will result in an enjoyable dinning experience for all.  

3 easy tips to good manners at a buffet.

Etiquette expert, Diane Gottsman explains how to impress your spouse on your next date night with solid dining etiquette protocol, starting from the time you make reservations until the time you leave the restaurant. There's even a few surprises! For more go to www.hitchedmag.com

How to eat properly