[NABS-L] Dining Etiquette

Tue Oct 30 17:10:41 UTC 2018

I do much the same as Miso. Miso, when you use Aira to read the menu,
do you ask them to go category by category as well?
Thanks,
Amanda

On 10/30/18, Miso Kwak via NABS-L <nabs-l at nfbnet.org> wrote:
> I have used Aira at times, which was great. When I am with family or
> friends, however, I would ask them for their help. I usually start by
> asking them to read categories of the menu, and narrow down what I
> want to know more about.
> If I am by myself or with blind people, I would use Aira, look up the
> menu online, or ask the restaurant staff for help.
>
> Miso
>
> On 10/30/18, John Dowling via NABS-L <nabs-l at nfbnet.org> wrote:
>> Hi Simon,
>> You could always use something like seeing AI or KNFB reader, or, you
>> could
>> use Aira as a guest and ask an agent what's on the menu.
>>
>> On Oct 30, 2018 10:53 AM, simon bonenfant via NABS-L <nabs-l at nfbnet.org>
>> wrote:
>>>
>>> Hi Folks.
>>> As I read  this thread another question comes to my mind. What have you
>>> all done about reading menus when they are not in braille? Most places I
>>> go to the restruants do not have braille menus. I've heard of people
>>> using
>>> knfb reader or Seeing Ai or something else to that effect but that has
>>> really never seemed to work for me.
>>> I find that when I've tried using Knfb Reader to read menus it usually
>>> jumbles things together and I end up not clearly distinguishing the price
>>> of the ingredients in the dish to the actual dish which makes this task
>>> very confusing with Knfb Reader. I usually end up asking whoever I'm with
>>> to read me the menu which is fine with me but I'm just curious how others
>>> handle this?
>>> Thanks.
>>> Simon.
>>> Sent from my braille note touch.
>>>
>>> On Oct 27, 2018 9:05 AM, Justin Williams via NABS-L <nabs-l at nfbnet.org>
>>> wrote:
>>> >
>>> > Soups can be a little sloppy, so watch that, and be ware of how much
>>> > salad dressing you put on your salad, and how big the pieces of the
>>> > salad are.
>>> >
>>> > But yes, those items she mentioned are definitely worth consideration
>>> > because they can be readily accessed without a whole lot of effort.
>>> >
>>> > Justin
>>> > -----Original Message-----
>>> > From: NABS-L [mailto:nabs-l-bounces at nfbnet.org] On Behalf Of Jameyanne
>>> > Fuller via NABS-L
>>> > Sent: Friday, October 26, 2018 11:42 PM
>>> > To: 'National Association of Blind Students mailing list'
>>> > <nabs-l at nfbnet.org>
>>> > Cc: Jameyanne Fuller <jameyanne at gmail.com>
>>> > Subject: Re: [NABS-L] Dining Etiquette
>>> >
>>> > I echo what Tara said. Practice on your own until you feel comfortable
>>> > with it. In the meantime, if you're out to eat in a professional
>>> > setting, try to get things that you don't have to cut. They don't have
>>> > to be handheld, but things like pasta, soup, or salad don't necessarily
>>> > have to be cut. Though twirling spaghetti onto a fork is another
>>> > matter.
>>> >
>>> > -----Original Message-----
>>> > From: NABS-L <nabs-l-bounces at nfbnet.org> On Behalf Of Tara Briggs via
>>> > NABS-L
>>> > Sent: Friday, October 26, 2018 6:47 PM
>>> > To: National Association of Blind Students mailing list
>>> > <nabs-l at nfbnet.org>
>>> > Cc: Tara Briggs <thflute at gmail.com>
>>> > Subject: Re: [NABS-L] Dining Etiquette
>>> >
>>> > Hey Jason! Welcome to eating as a blind person! We’ve all been there!
>>> > Probably one of the best things I can do just for you would be to
>>> > practice when you’re by yourself. He could also start with something
>>> > like toast and tried cutting up with a knife and fork. Then you can
>>> > look
>>> > at what you’re doing. One of the best things you can do is eat small
>>> > bites! If you lift your fork up and it feels heavy and that might mean
>>> > at the bite is too big. I hope other people pass on their tips and
>>> > tricks. I have found that the sharper The knife,  the easier it is to
>>> > cut food.
>>> > Tara
>>> >
>>> > Sent from my iPhone
>>> >
>>> > > On Oct 26, 2018, at 4:21 PM, Jason Perenski via NABS-L
>>> > > <nabs-l at nfbnet.org> wrote:
>>> > >
>>> > > Hi,
>>> > > I hope this is the right place to ask about this. My ability to
>>> > > gracefully cut food with a fork and knife is abysmal. This is an
>>> > > uncomfortable situation to discuss since dining is so essential for
>>> > > social and business situations, and these skills are usually so
>>> > > incredibly obvious and second nature for most people. I know everyone
>>> > > struggles with something, but as an otherwise independent and
>>> > > successful young adult, this topic feels like something I shouldn’t
>>> > > be
>>> > >
>>> > > stumbling over.
>>> > >
>>> > > I don't eat a lot of meat or food that needs to be cut in general,
>>> > > but
>>> > >
>>> > > I'd like to look professional in more formal social and business
>>> > > settings now that I'm about to leave college. And frankly, I also
>>> > > don't want to be the blind person who always orders something
>>> > > handheld
>>> > >
>>> > > when eating in public.
>>> > >
>>> > > Unfortunately, no one taught me when I was younger, which is a
>>> > > widespread problem for blind children. I've read some guides online
>>> > > about proper table etiquette and how to cut something without looking
>>> > > like a slob. And I've even bought playdough to practice with. But I'm
>>> > > still lousy at it. I'm curious if anyone here has other tips or
>>> > > tricks
>>> > >
>>> > > to get more comfortable and graceful at this. To be as detailed as
>>> > > possible, here's what sometimes happens:
>>> > >
>>> > > 1. I start cutting along the back (convex) portion of the fork, but
>>> > > I'm only partially successful at separating a bite. I end up with a
>>> > > tiny bit of meat clinging to the large piece and it's difficult to
>>> > > tell when I've successfully finished cutting something. This happens
>>> > > a
>>> > >
>>> > > lot with larger, rounded cuts, where a good edge to start from isn’t
>>> > > available or obvious. I place the fork in and position the knife
>>> > > along
>>> > >
>>> > > the back of it, but the thing to be cut extends well past the tines
>>> > > of
>>> > >
>>> > > the fork to either side. In theory I should easily be able to tell
>>> > > when the knife scrapes the plate and there's no more meat to cut, but
>>> > > in practice I'm not always successful at it.
>>> > > 2. While cutting, I start shifting the thing to be cut around the
>>> > > plate and, occasionally, start actually sliding the plate around. I
>>> > > don't know if this has something to do with technique or perhaps even
>>> > > strength. This happens less and less with experience, but it's still
>>> > > uncomfortable when it does.
>>> > > 3. This all becomes a bigger challenge with more complicated dishes
>>> > > (meat with sauce on top, or plates with several other items).
>>> > >
>>> > > Is this something you've ever related to, or is it just me? Were you
>>> > > taught any alternative techniques that might be helpful? Am I missing
>>> > > something obvious? Is my technique possibly incorrect? Are there
>>> > > meals
>>> > >
>>> > > you find easier to handle than others? All of this makes me feel like
>>> > > a bit of an inept loser for a skill that shouldn't be difficult. If
>>> > > you have skills or techniques to make this process more seamless and
>>> > > graceful, I'd love to hear them.
>>> > >
>>> > > _______________________________________________
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>>> > > m
>>> >
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-- 
Amanda