Skip to main content

Seekhle Kebab Learning Bites: 6 Tips on Dining Etiquette in India

Feeling hungry for learning? We have just the thing for you. Taking inspiration from the famous dish – Seekh Kebabs, we have started this series of short articles with quick tips on a particular topic.

Enjoy reading this Seekhle Kebab on Dining Etiquette with your favorite chutney i.e. Action on the learning.

Forks and Knives are a common thing now and much has been written and shared across the internet on dining etiquette as per the western culture. But what if there is Dal Makhni and Naan on the table, or there is Mutton Rogan Josh or Tandoori Chicken leg piece? Slurp! So here are a few tips on how to have a fruitful discussion while you enjoy your tasty meal.

1. Research the place

If you are booking, find a known place that is also easy to reach for everyone, if it stays busy and there is a lot of waiting to make a reservation. We Indians tend not to make reservations and “Wahin Decide Kar Lenge” doesn’t look good if you are taking a client or senior from work. Choose an option that most people would like, and you can ask them in advance as well.

2. Avoid Bones!

I don’t mean to say you should go Veg for the day. You may still order non-vegetarian however try and stick to the boneless options. You won’t then need to dig in for the meat.

3. Practice the cutlery, but if you have no idea don’t even try!

If you are not used to eating with Fork and Knife, you won’t be able to learn in a day. So don't try to figure it out on the same day. Hold the fork in your right hand and eat with it.

4. Eat with your right hand only

Practice eating with your right hand while keeping your left hand free either rested on the table or under it. In southern parts of India, the left hand is used to serve, and you never touch the serving spoon to your plate. It is both hygienic and courteous.

5. Eat less yourself, and don’t push the others as well:

Whatever great taste you may have encountered during the meal, eat less than becoming full. It will keep you light and avoid the gases, and it will keep you active to continue the discussions post the meal. If you need to work post the meal avoid rice and curd.

6. Call the waiter by “Excuse Me” and later by their name:

Remember the famous Lage Raho Munna Bhai scene where the protagonist asks a girl to judge a man she is meeting for an arranged marriage by the way he calls out the waiter. And what that guy does is “Chh, Chh”.

Usually, once you are seated your server will attend to you with the menu and water. Either read their name tag or ask for their name and from there on calling them by their name. If you need to call someone else also, say “Excuse Me”.

Would love to hear tips from you or stories where things got funny at the dining table. Please feel free to share them in the comments section below.

More Seekhle Kebabs on the below topics, click to follow:

Popular posts from this blog

Internal and External Barriers to Effective Communication: And how to overcome them!

Communication Skills are revered to be the key to success. It is true for an individual, teams, organizations, and relationships. Over time you can improve your skill to communicate and leave an impression on everyone you interact with.  However, when you take the car out on the road you are bound to face some bumps and traffic. In a similar way, there are barriers that hinder effective communication. So, what are the barriers to communication? And how to overcome them? Simply put, we can categorize barriers to communication as Internal & External. Internal barriers correspond to hindrances inside of us, including our thinking, attitude, perceptions, as well as the way we communicate . External barriers correspond to hindrances outside of us, including people and environment-related. Let us look at each in detail. Internal barriers – and how they affect communication 1.  Incongruent Thoughts: when some other thoughts come to our mind different than the conversation we ar

Seekhle Kebab Learning Bites: 8 Tips on Office Lunchtime & Cafeteria Etiquette

Feeling hungry for learning? We have just the thing for you. Taking inspiration from the famous dish – Seekh Kebabs, we have started this series of learning bites with quick tips on a particular topic with easy application in your daily work. Enjoy reading this Business Etiquette Seekhle Kebab on Office Lunch Etiquette with your favorite chutney i.e. Action on the learning. Etiquette during office lunch is an important aspect many times overlooked, and it is an opportunity where we can strengthen the bonds between team members and colleagues. Here are 8 tips on manners and etiquette during lunchtime at work: 1.   Respect Time: a very extended lunch is both a waste of your time and detrimental to workplace productivity 2.   Respect others' food preferences: this is not the time to point out why your colleague doesn’t eat this or that, or why the diet they follow is useless. Food is a personal choice and we must respect that 3.   Wait for all to be ready: if s

SMART Goal Setting, Action Plan and Effective Decision Making

Arise! Awake! and stop not until the goal is reached. ~ Swami Vivekananda Goal setting is THE process of converting your dreams into reality! Goals help you move towards your ideal future and keep your motivation high in ensuring you achieve everything you desire. Goals can help you determine where and how you must invest your time. Personally as well we set goals many times, especially around the New Year - the untamed New Year Resolutions. According to one statistic, around 80% of people fail to fulfill their new year resolutions. That is why Goals are more effective than resolutions. In many organizations as well setting goals is a standard process at the beginning of the appraisal cycle. However, people usually end up copy-pasting goals from their colleagues or seniors. And by the end of the year, nobody really knows how they fared on those goals, but they do expect great appraisals and high ratings. Learning how to set SMART goals is easy, given the amount of knowledge and i