[NABS-L] Dining Etiquette

Keri Svendsen keribcu at gmail.com
Mon Jan 28 01:05:16 UTC 2019 

I will ask the person I'm with or the waiter/waitress.

I usually have an idea of what I'd like so that narrows it down. I 
usually have to ask about something anyhow because I have a lot of food 
allergies.


On 1/27/2019 7:58 PM, Carly Mihalakis via NABS-L wrote:
> Evening, Simon and others,
>
> Personally, I was a braille reader for years growing up, but at the 
> age of 19, lost such ability to appreciate complex, dot patterns.
> I harbor no shame in simply, asking waiter  to handle per their jobs, 
> seeing too all layers of a dining experience, that is, just ask the 
> waiter about the menu.
> Car2018, simon bonenfant via NABS-L 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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-- 
Keri Svendsen

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