Happy Lemon Meringue Pie Day!!

Today is National Lemon Meringue Pie day. In honor and celebration, here are some pro-tips on proper pie etiquette. Let's start with a review of a proper table setting. Your dessert utensils are always placed above your main dish setting throughout the entire meal--I like to think of it as a constant reminder of the good things to come. After the main dish, once dessert has been served, you will move your utensils to their appropriate placement on either side of the plate (fork on the left, spoon on the right). Typically, a coffee mug and saucer will be placed to the right of your table setting close to the table edge, and served during dessert. Turning your cup upside down on the saucer sends a silent signal to your server that you do not want coffee.

Now that we have laid the foundation for dessert time, let's get down to business. Both your fork and spoon should be used if pie is served with ice cream--Opinion: Pie should always be served with ice cream. IF it is not, simply use your fork (and go get ice cream after). When using both a fork and spoon, place the tines of your fork down into the pie, with your left hand. Using your right hand, spoon your pie and ice cream directly into your pie hole.

Once that perfect feeling of equal parts contentment and drowsiness hits, place your utensils in finished position. In Continental dining, tines are placed down at four and twenty (imagine your plate as a clock face). If you ate your meal using the American style of dining, tines may face up at four and twenty.

Now that you know the proper way to eat pie, save it for another day and stuff your face with a slice of lemon meringue! Happy August!

Have a Happy Fourth of July!!!

The holiday weekend is upon us and even with the best intentions, many Americans treat the flag too casually. The American flag is not only a symbol of our independence but also a symbol of respect for all who have fought over the years for the freedom of others. To ensure that you show your patriotism this weekend the right way, here are a few rules to keep in mind from usflag.org.

"The flag should never touch anything beneath it, such as the ground, the floor, water, or merchandise."

"The flag should never be used as wearing apparel, bedding, or drapery. It should never be festooned, drawn back, nor up in folds, but always allowed to fall free."

Alternative Decoration: "Bunting of blue, white, red always arranged with the blue above, the white in the middle, and the red below, should be used for covering a speaker's desk, draping the front of the platform, and for decoration in general."

"The flag should never have placed upon it, nor on any part of it, nor attached to it any mark, insignia, letter, word, figure, design, picture, or drawing of any nature."

"The flag should never be used for advertising purposes in any manner whatsoever. It should not be embroidered on such articles as cushions or handkerchiefs and the like, printed or otherwise impressed on paper napkins or boxes or anything that is designed for temporary use and discard. Advertising signs should not be fastened to a staff or halyard from which the flag is flown."

"No part of the flag should ever be used as a costume or athletic uniform. However, a flag patch may be affixed to the uniform of military personnel, firemen, policemen, and members of patriotic organizations. The flag represents a living country and is itself considered a living thing. Therefore, the lapel flag pin being a replica, should be worn on the left lapel near the heart."

"During the ceremony of hoisting or lowering the flag or when the flag is passing in a parade or in review, all persons present except those in uniform should face the flag and stand at attention with the right hand over the heart. Those present in uniform should render the military salute. When not in uniform, men should remove their headdress with their right hand and hold it at the left shoulder, the hand being over the heart. The salute to the flag in a moving column should be rendered at the moment the flag passes."

We hope we have given you some helpful resources to celebrate the Fourth of July weekend with appropriate and respectful patriotism. Have a wonderful holiday weekend!

Women's Basketball Etiquette Dinner

Women's Basketball Etiquette Dinner Video

This past Monday we had the opportunity to teach an etiquette dinner with our local university's women's basketball team. We covered a range of topics including: the 7 Ingredients to a Great Introduction, meeting and greeting, buffet dining etiquette, and the Cha-Cha. We had a wonderful time with such a great group! To catch a glimpse of all that we do, check out the video above to see us in action!

Spotlight: Luke Krohn on Chopped Junior

Luke Krohn: Chef / Actor / Trapeze Artist / Perfectly Polished Student / And More!

A BIG shout out to one of our very own, Luke Krohn! Luke is a rising 7th grader in Perfectly Polished, and also just happens to be a 2nd place champion for Chopped Jr. Yes, that Chopped Jr.

Not only did Luke prepare some of the best dishes we have ever seen, but he did it all on national television. Way to go, Luke! 12 years old and already very accomplished!

Luke's determination, confidence, and driven attitude are all leadership qualities we strive to instill in our students. We are so very proud of him and wish him the best of luck in all of his future endeavors! Keep cooking, Luke!

#FoodNetwork #ChoppedJunior

SURPRISE!!!

Expect the Unexpected

Train to transform the lives of people of all ages. What better GIFT than to socially and professionally better the lives of young people!

Become a certified Etiquette, Leadership, Manners, Character, Coach/Consultant this year. Training begins

June 20 - 24, 2016 

Be the GIFT in your community.

"We make a LIVING by what we get, but we make a LIFE by what we GIVE. "

- Winston Churchill

26 Days and Counting!

With ELI, you get nothing but the best in terms of your instruction and learning! Not only are Debra and April there all week to guide you through all the lessons effortlessly but also, Deputy Director of the Protocol School of Washington, Robert Hickey, comes in during the week too!

Robert will breakdown step by step how you can build a solid foundation for your etiquette business! From business cards to branding and logos - he covers it all and gives you an opportunity to ask any questions so you have all the tools you need to create a successful business!

Then later in the day you get to watch Debra and April in action as they teach college students dining and proper attire! Last year, we had the opportunity to work with summer freshman athletes! Seeing the lessons you learn in action can help you visualize how much you can do with your etiquette consulting certification! 

Join us and discover all the fun things we have planned for June Training this year. 

June 20 - 24, 2016

Call April McLean at 706.207.6286 for more information and to sign up today! We're looking forward to hearing from you!

4 Weeks Until June Training!!!

We are 4 WEEKS away from June Training and we cannot be any more excited!

Your first day at ELI Training is similar to the first day of school except better because you want to be there, there are no cliques to conquer, and your lunch doesn't involve fish sticks in an overcrowded cafeteria! You're getting your new books, meeting your teachers, and getting acquainted with the basics you need to be successful in your courses.

So who are your classmates exactly? Well, they are innovators, trailblazers, and world-changers just like you ready to learn a wealth of knowledge from the Children's Etiquette experts! You will grow with them over the week to learn how you can take your goals to the next level and put them into action.

And the best part is, after you meet your new network - you eat with them! During this six-course dining tutorial you will weave in and out of different foods while learning the tips and tricks of being a good dinner partner. 

This is the first day of school revamped just for you!