Not too long ago, Great Performances' "Etiquette Experts" made our way to P.S. 180 in Harlem to teach a class of 8th-graders all we knew about proper place-settings and table-manners. Josh Satterthwaite, our Operations Manager who oversees the training of our entire Catering Service Staff, and I, the GP liaison for the Katchkie Farm-supported Farmers Market at P.S. 180, both proud graduates of southern Cotillion, did not hesitate when asked to teach the class: "Yes, please! We love P.S. 180!"
In planning the lesson, we knew we wanted it to be as interactive as possible, not just the two of us going on and on for an hour-and-a-half about what "good manners" were - though honestly we both could. Before the bell rang and the class joined us in P.S. 180's Etiquette Classroom, Josh and I distributed enough plates, silverware, glasses, and napkins for each student to set his or her own place. The first thing we did (after polite introductions) was ask the students to use the pieces on their table to set what they thought was a proper place at the table. And boy, were there some creative place-settings - knife and fork like crossbones.
We then passed out a hand-out with diagrams of proper place-settings (both informal and formal) for the students to label as Josh skillfully drew on the dry-erase board (and appropriately glossed over the presence of wine glasses on the diagram for the under-aged crowd). Before capping the dry-erase marker, he led a survey of what constituted "bad manners." It's always a little more fun to think of (and talk about!) what is icky than what is pinky-lifting proper. I then sat down at a round table, as the class gathered around, and demonstrated what "good manners" were by presenting them as the opposite of the "bad manners" listed on the board.
Because the students had apparently already learned many of the basic etiquette points, I really got to delve into the reasons why we have good manners. We got into an in-depth discussion about the differences between American and Continental styles of cutting steak and the pros and cons of each, which led us to the conclusion that it is quite all right to talk with your mouth full (or at least try to) if you are choking. Yes, safety always trumps good manners. Sorry, Emily Post.
At the end of the lesson, Josh and I served the students fresh trays of veggies: bell pepper, carrots, jicama (Josh definitely spelled that one for them on the board) - and asked them to enjoy their food while practicing their good manners. We asked them to (politely) raise their hands and share with us how they'd caught their classmates using good manners. So many hands shot up around the room.
The bell rang before everyone got a chance to respond. But they didn't leave without saying their "thank you's". As Josh said, "We only hope each kid went home and set a dinner table that made their mother proud." And, of course, thank you, P.S. 180, for inviting us to share in this experience.