Greystone Ladies Club learns about etiquette and étouffée

Mardi Gras was the theme of the Greystone Ladies Club "Etiquette and Etouffee" luncheon on Feb. 11. Kathie Martin (right) spoke to the group about party etiquette, and Greystone executive chef Daniel Mitchell demonstrated how to cook etouffee. (Reporter Photo/Emily Sparacino)

Mardi Gras was the theme of the Greystone Ladies Club “Etiquette and Etouffee” luncheon on Feb. 11. Kathie Martin (right) spoke to the group about party etiquette, and Greystone executive chef Daniel Mitchell demonstrated how to cook etouffee. (Reporter Photo/Emily Sparacino)

By EMILY SPARACINO / Staff Writer

HOOVER – Greystone Ladies Club members sampled seafood gumbo as they learned about party etiquette and watched a cooking demonstration during a monthly luncheon Feb. 11.

The Mardi Gras-themed program for February, titled “Etiquette and Étouffée,” allowed members to hear etiquette tips from The Etiquette School of Birmingham founder and president Kathie Martin and watch Greystone Golf and Country Club executive chef Daniel Mitchell make étouffée.

“I teach etiquette to both adults and children,” Martin said. “After 35 years in the corporate and non-profit world, I’ve seen the best and worst in etiquette.”

Martin said etiquette is rooted in showing respect for other people, and party etiquette carries expectations for the host or hostess and guests of the party.

“As the host, you have a duty to your guests to make them feel welcome,” Martin said. “Be sure to spend time with everyone you’ve invited.”

Martin said the role of a guest is to be timely, respectful and thankful.

“Arrive on time – never late, never early,” Martin said. “Thank the host twice, once when you leave and in a handwritten note after the party.”

Martin also provided dining etiquette tips during the meal.