Over the years I have been to many dinner etiquette sessions but I always learn something new at each one. For the first time I learned how a host in a formal dining experience should act, which was really nice because no one has ever discussed that with me before and I feel that is something I will use in the future.
For our Southwestern themed four courses we started with a thick soup that was delicious and had a hint of taco seasoning, although I am sure they didn't use spices out of a packet. Our second course, a salad served with a corner of taco shell included small diced, seasoned tomatoes, spiced corn and black beans. For the main course we were served a scoop of purple tinted mashed potatoes with slices of steak on top of the potatoes forming a teepee shape and topped with long green beans with a steak seasoning sauce on the bottom. Our final course was a dessert; a small apple dumpling served with a scoop of french vanilla ice cream.
The event was sponsored by Helena Chemical Company so I was able to save $10 on my meal and only had to pay $12.50, which fit into my budget quite nicely!
The night was fun because or main speaker, Chef Jett, was full of great tips and random stories. Chef Jett had a lot of great stories to tell when it came to serving military officials all over the world while he served in the Navy. About six or seven of the tips we learned were accompanied with tales of losing his bread plate to a higher ranking officer and serving a tissue to a Korean officer on a plate, among others. He also had the occasional fact about skunks: did you know a skunk can spray with accuracy up to 10 feet? It can spray up to 16 feet but only in a general direction! (He claimed he had some time in the dessert and Wikipedia became a great way to kill time.)
Chef Jett had a great sense of humor and has been all around the world, with it all starting on the dairy farm where he grew up, in the middle of nowhere. I have been to several dinner etiquette sessions over the years but this was by far one of the most entertaining. I also think that always smiling or laughing and the fun side stories will help me to remember some of the information he gave our group.
One final fun fact learned from Chef Jett: Tips (what you leave a server after paying for the meal) stands for: To Insure Prompt Service. There is still a debate between the French and English who created the tradition, but it started when someone had extra coins and left them on the small plate their tea sat on, the waiter came to understand that money was for him or her and would fill their drink more promptly than the other guests. That was a fun fact of the day!
