[NABS-L] Dining Etiquette

Tue Oct 30 23:18:36 UTC 2018

It's easy, just ask the waiter! At 10:00 AM 
10/30/2018, John Dowling via NABS-L 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 readÂ  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! Weâ€™ve all been 
>there! Probably one of the best things I can do 
>just for you would be to practice when youâ€™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 youâ€™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,Â  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 shouldnâ€™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 isnâ€™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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