Date:

Name:
Grade:
Topic/Theme:

Monday, March 31st

Meg Sawler
Food and Hospitality 12, Period 4
Dining in High End Restaurants, Tipping, and Appropriate
Behaviours

Lesson Purpose:
The purpose of this lesson is to introduce students to expected behaviours in
higher end or upscale restaurants. Students will look at expected etiquette from
a servers perspective and that of a guest. Students will practice behaviours and
learn signals which they can incorporate into any style of restaurant when dining
out or serving.
Student Outcomes:
Unit on Food Service.
No GCOs/SCOs provided.
Authentic Student Assessment:
Students will be assessed both summatively and formatively directly using the
information presented in this lesson in the classes to follow, where they will
partaking in a unit project of skits and scenarios of restaurant behaviour which
they will share with our class. This class is going to provide them with more
tools that they will require to complete this project. Diagnostic assessment will
take place in the form of discussion and key questions which are interweaved
into the lesson.
Prior Knowledge:
As a class we have previously discussed various types of restaurants and how to
classify and differentiate between styles of restaurants. Students also possess
knowledge in this subject area from being restaurant customers themselves, or
from part-time jobs which they have.
We have also already utilized Fleur de Sel as an example of a high end restaurant
in the area.
Students have also been briefly introduced to the understanding that we must
behave in different manners when we visit different places, and we must learn
these skills in order to succeed in various jobs or fields.
Lesson:
Bad Table Manners (King of Queens)
Looking at Fleur de Sel Restaurant. Brainstorm some ideas of reasons why we
might go there.
Imagine its prom night, using the following guide questions we will have a quick
discussion surrounding the appropriate behavior of why we are going there.
What do you envision for your night?
What do you do when you arrive?
What do you expect when you walk into the door?

What would be appropriate to wear?

What are you going to order?
Students will then take a look at the online menu for Fleur de Sel. They will be
given time to decide what they might order at the restaurant. There are many
things on the menu that they may not be familiar with. How are you going to
find out what these things are? Would you order something that you do not
know what it is?
Students will then calculate the cost of what they might eat. How do you plan to
pay for this? What about the tip? Students will be asked to factor in what they
think might be appropriate for a tip.
Then, I will demonstrate for the students the appropriate way to pay for the
meal using a bill fold, cash, and a credit card.
Following this, we will discuss what students felt was appropriate for a tip, and
then we will discuss the Canadian norms for tipping, and how tipping changes
around the world. We will also discuss automatic gratuities.
We will then we looking at proper table settings. How do we know what
utensils are used at what time? Students will be given a handout where they are
to match the correct table wear with the number/word. Following their guesses,
we will then go over the correct answers together as a class.
Looking at appropriate etiquette of eating in a high end restaurant, over the
course of the semester we are going to begin looking at some ways that are
appropriate to behave. Today we are going to have students practice
appropriately buttering bread. Students will come to the front of the class, pick
up a roll, a plate, butter, and a knife and together we will go through the steps of
approaching this in a way that is polite and accepted world wide.
Following this, we are going to look at some ways which we can signal our
server with our without yelling across the room. I will demonstrate the
following: closed menu, eye contact/pointing, silverware on plate, check signal,
and credit card in bill fold.
What do we know about wine service? Why do we order wine at a restaurant?
Whats the difference between a bottle and a glass? What do we do when we
order a bottle of wine and our server brings it to us?
Demonstration of wine-table service.

Materials:
King Of Queens Youtube clip
SMARTBoard
Whiteboard markers
Whiteboard
Computer
LCD Projector
Fleur de Sel Menu online (handouts)
Billfolds
Cash
Credit Card

Proper table setting class set of handouts

Plastic knives
Paper plates
Rolls
Butter
Paper menu
Silverware
Plate
Serving Apron
Corkscrew
Wine bottle
Wine glasses

Closure:
Students will have the opportunity to ask any questions to wrap things up. We
will also confirm to students whether or not we will be cooking the following
day. I will then discuss with students where we are going from here ie. the skit
project where students will create scenarios from what they have learned so far.
Professional Growth Target:
Be more observant of students who are using their cellphones during the lesson
and ensure that I speak to them to remind them not to use them during the
lesson.