English Students of Politeknik Negeri Bandung Learning Fine Dining at GH Universal Hotel

The English Department of Politeknik Negeri Bandung (Polban) routinely conducts a table manner program for second-year students before they begin their internships in their respective industries. Held on May 11, 2026, at GH Universal Hotel, Bandung, the program introduced students to formal dining etiquette. As English students, they may interact with people from different cultures and backgrounds in the future. Through this activity, they learned how to behave appropriately during formal dining occasions and social gatherings.

The table manner program started at 09.00 a.m., and the students were given the opportunity to do a hotel tour. They were divided into groups, each accompanied by a designated facilitator before beginning the hotel tour. During the session, they listened carefully to the explanations about the hotel’s rooms and facilities, including the room categories and their prices, as the information would later be asked during the dining session. The students showed great enthusiasm throughout the activity. Many of them took pictures and posed for photographs while enjoying the elegant architecture and beautiful atmosphere of the hotel.

By 10.00 a.m., all the students gathered in the Hall of Lights Ballroom and took their seats. While waiting for the dishes to be served, the speaker, Arya Jaya Wardana, introduced the concept of table manner and explained various forms of etiquette during fine dining. He demonstrated how to sit properly, communicate politely during a meal, and excuse onself from the table when necessary.

To make the session more interactive, Wardana often invited students to demonstrate different situations. In one activity, he asked a student what they would do if they needed to go to the restroom during fine dining. The student stood up and placed the napkin on the table before leaving. Wardana then explained that in formal dining etiquette, the napkin should be placed on the back of the chair. Activities like this helped students understand the differences between everyday dining habits and formal dining etiquette.

Not long after that, the students were served Italian caesar salad as their appetizer. The freshness of the vegetables, combined with caesar dressing, diced tuna, and crunchy croutons, created a well-balanced dish and an excellent way to start the meal. At first, the students hesitated about which utensils to use until they were informed that in fine dining, utensils are generally used from the outermost position inward according to the order of the courses. They were also told that if they had used all the utensils by the end of the meal, it meant they had followed the correct sequence.

During the course, Wardana continued to engage them through questions about dining etiquette, and he asked one of the students named Rakan,

“So, do you think that people can talk during fine dining?”

“Yes, I think so,” Rakan replied.

“Are you sure? Under what condition?” the speaker asked again, making the student doubt his answer.

“As long as we do not talk with a mouthful of food,” Rakan responded confidently.

The next course was cream of corn soup, served with bread. Students then lifted the spoon directly toward their mouths. Not long after, a question was raised: “How should we eat soup properly? Should we bring the spoon to our mouth, or is it acceptable to lean slightly toward the bowl?” Wardana asked. He then explained that it is acceptable to lean slightly toward the bowl while eating soup to avoid spilling. He also pointed out that the bread served alongside the soup helps balance the rich and creamy flavor of the dish. Through these explanations, the students immediately applied it during the session.

Then, the highlight of the meal arrived. It was grilled filet mignon, served with a side of caesar salad and potato wedges. The beef was cooked to a perfect medium rare. The students began enjoying their meal. After they were done eating, Wardana engaged them by asking questions about the different levels of steak doneness and the distinctions between each level. This discussion encouraged students to participate actively and share their opinions.

Finally, the students were served cheesecake as dessert. Served with blueberry sauce, crumble, and a cherry on top, it created a pleasant ending to the dining experience. By this stage, the students appeared much more confident in applying proper table manners, as they had become more familiar with the use of utensils and dining etiquette throughout the session.

Through the table manner program, English Department students of Polban gained a better understanding about dining etiquette. By experiencing a formal dining session firsthand, the students became more familiar with Western dining culture, and they are expected to be more confident and ready to face situations that involve formal dining in professional settings.