Business Dining Etiquette

Notes for PowerPoint slides Slide 3 Companies may desire to see you in a more social situation to see how you perform yourself, particularly if the job for which you remain in needs a certain standard of conduct with customers and superiors. You might be seriously scrutinized on your table good manners and conduct. The meal is a time to check out and connect and this is constantly more vital than the function of consuming. Slide 4 Having a working understanding of dining etiquette turns any worker into a poised marketing representative of the business.

Whether you're going to a service lunch with your peers, employers, clients or partners, you need to ensure you behave appropriately. Yet lots of service folk do not know proper dining etiquette. I have put this handy guide together with suggestions gathered from business etiquette experts all over the world to help make sure that somebody doesn't call you out at your next organisation meal. Does anybody have a company dining experience that they would like to share? Move 5 Be on time, no one wants to be kept waiting.

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If it is an inescapable hold-up, try to contact the person. Remember that you never understand when you will encounter heavy traffic, wrecks, construction of other hold-ups Slide 6 Shake hands with all present at the table. If essential, introduce yourself. Concentrate on remembering your host/hostess' name. Remain standing until host sits. Host has moved his/her napkin. Stay up straight and do not tip your chair back. Do not ask the waiter to discuss everything on the menu; you will frustrate others and appear indecisive.

Place your napkin on your lap after everyone is seated and after you. Lets practice this. I desire everybody to stand up move away from your tables each individual find a partner and practice satisfy and greeting each other at the table, remember to welcome shake hands and introduce yourself. Wait up until the host has actually seated then you might sit down. Every one of you does this and as soon as you both have practiced you might all be seated. Slide 7- No notes Slide 8 A decade back young executives were anticipated to bring table manners to the task with them.

In today’s world of busy families, table manners are no longer practiced on a daily basis, making it necessary to teach the acceptable dining etiquette before sending them out to represent the company at a customer lunch of business dinner. There are definite rules of dining etiquette and having a working knowledge of them turns any executive or employee into a gracious host or guest and a poised marketing representative of the company. Slide 9 Order only from the lunch menu, and then, not the most expensive item!

The expectations are the employer will pay for the meal; however you may offer. Do not order alcohol and do not order foods that are messy to eat or require you to hold the food with your hands. Order foods that are easy such as chicken, fish or salads. Avoid sloppy hard to eat foods like spaghetti or ribs. Now that you have watched the video are there some pretty obvious things that you seen that were inappropriate? Lets watch the second video on what should be expected during a lunch meeting.

Do you all feel that you could be in a lunch meeting situation and act appropriately? Slide 10 With a pre-set mean the host/hostess has already made the selections and the individuals are served. If allergic, religious or vegetarian issues arise, quietly deal with these as the server is at your side. For vegetarian ask if you may have a vegetable plate; with allergies or religion, provide the server with options. Always eat a little of all items served to you that have been brought to you specific from the server in which you have asked for.

You will follow the same rules as a pre-set meal the only difference is that you will have more options and you will be able to choose the food based on your preference usually there are a couple of options to choose from within a buffet Slide 11 Most receptions or social hours are for the purpose of mingling and making contacts whether for job leads, as part of an interview or an employee entertaining clients. When you enter the reception observe the layout of the room. Seeing the room layout gives you a clue on how to proceed at the reception.

If no tables are available, you should only have a drink or your food in your hand- never both. You should be prepared to greet and shake hands with individuals. If having a drink hold it in your left hand to keep your right hand dry and ready to shake hands. If eating hold your plate on the right hand and eat with the left hand. When someone approaches, you are able to switch the plate to your left hand and your right hand is clean and ready to shake. If tables are available you may have your drink and food together. However, always be ready to stand and greet people.

Networking and or mingling are an important aspect of a business function, even if the event is described as a social gathering. Be sure to greet or introduce yourself to the host. Hostess. Spend a few minutes conversing with them on topics that relate to the event or to their business. To move on you can politely say, “ I know you need to talk with other guest. ” connect with as many attendees as possible. So not interrupt people; wait until they include you, or there is a break in the conversation and you can introduce yourself. Start conversations by asking someone about themselves.

Do not look around the room for your next contact as you converse with someone. Focus eye contact on that individual and after a time, politely excuse yourself to move on to someone else. Slide 12 Office parties are good opportunities to improve morale and build good will. Keep in mind these are people who see you every day and they will remember a lapse in behavior. Be aware of your alcoholic consumption and do not embarrass yourself. Do not discuss business- this is a social occasion and an opportunity to learn more about your co-workers.

Now that you have learned about all the scenarios I have some handouts as guidance for you to reference just in case you forget anything that we have discussed. ( Handout 1 and Handout 2) Slide 13 Now that you are aware of the different types of business scenarios you can actually move forward to the part we actually and sitting down and eating. It can be very confusing to be presented with a variety of eating utensils. Remember to start at the outside and work your way in. if you have been given two forks, which are the same size, begin with the fork on the outside.

Many restaurants use the same size of fork for both the salad and main course. Be careful how you hold your utensils. Many people tend to make a fist around the handle of the utensil, this is the way a young child would grasp a utensil not an adult. There are two acceptable ways to use the knife and fork; continental fashion and American standard. Continental fashion; the diner cuts the food usually one bite at a time and uses the fork in the left hand, tines pointing down, to spear the food and bring it to the mouth.

American standard; a few bites are cut, the knife is laid across the top on the plate, sharp edge toward you and the fork is switched to the right hand, if right-handed, tines up to bring the food to the mouth. Do not cut more than two or three bites at a time. Slide 14 This would be a typical dining table setting. Each and every one of you will walk away today knowing exactly how these should be set up. Slide 15 Continental or European style is when cutting the food with the right hand and using the left hand to hold the food while cutting and when eating.

The American style is cutting the food with the right hand and holding the food with the left, then switching hands to eat with the right hand. Slide 16 Do not take a lot of time to order. Others are waiting. Order simply, do not customize your order excessively as this can attract unnecessary and negative attention. Follow your host’s lead. Avoid foods that are difficult to eat and or messy. If you are your host’s guest, select an item that is in the mid-price range, easy to eat and one you will enjoy. Consider asking your host/hostess for a recommendation before making your decision.

If you are the host, it is courteous to take the lead in ordering appetizers and wine, if these are to be served. Slide 17 Do introduce yourself to each new person at the table and greet those you have already met before everyone is seated. Remember to use a firm handshake! Don't talk with food in your mouth. Do sit up straight and keep your arms and elbows off the table. Don’t blow on food that is hot. Do carry food to your mouth with an inward, not an outward, curve of the fork or spoon. Don’t gesture with silverware in your hand.

Do look into, not over, your cup or glass when drinking. Don't overload your plate. Do try a little of everything served to you unless you are allergic. Don't saw back and forth with your knife; stroke the knife toward you instead. Don't let your silverware touch the table after you have picked it up. If you are not finished eating, place the fork and knife on your plate in an upside down V. Don’t push your plate away from you when you are finished; instead place your fork and knife side by side on your plate at an angle Slide 18.

All of these will be very useful when you have your first business dinner. Or maybe this is a refresher for those who have encountered a business dining situation before. While eating wait for everyone to get their meal before starting yours, take small bites, try to pace yourself to finish as the same times as everyone else. If you leave the table, excuse yourself and place your napkin on your seat. When you are finished eating, place your napkin neatly to the left of your plate, but do not push your place setting away from you. Slide 19- No Notes Slide 20.

You should prearrange how the bill is being paid. Always make sure the bill is accurate. Last thing to remember when paying the is to tip appropriately 15% for moderate service and 20% for excellent service. Now that you have finished thank your guest for joining you and shake their hand again. Slide 21 Now that you have sat through all of this training I am sure you all have worked up a appetite. How about we demonstrate what we have learned here today? We will be dining at the Radisson Hotel for a business dinner with everyone who has attended today.

You all will be monitored so lets show the company you can do this! After dinner we will meet back here to finalize this workshop. At this time any questions that have not been answered during the presentation feel free to ask them now. Slide 22 A good point to remember in business etiquette is everyone should be treated with equal courtesy and respect. Business etiquette should be a give and take, to help each other when help is needed and have consideration for others. Good manners and business etiquette have always been based on common sense and thoughtfulness.