Business dining etiquette
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Transcript of Business dining etiquette
Welcome!Current - Young Professionals
Network September 24th 2013
Business Dining Etiquette
• Are you the host or the guest?• Host • pick out place, date, and time of dinner.• Invite your guest at least one week ahead of time.• Restaurant – Confirm reservations, arrival time.
• Guest • If invited to dinner except or decline as soon as
you know if you can make it or not.
• Dress code – find out so either party does not make a mistake
Business Dining Etiquette
• Foundations of the dinner –
• Business impressions
• Represent organization• Influences career success • First impressions
• Stand when greeting people• Respect the situation• Pay attention to the speaker
Business Dining Etiquette
• Moving to the table• Starting the Meal• Follow the host• The customer is most important
• Napkin• How to remove• Place on lap • When the napkin means finished or you are
coming back
• Talk about alcohol and moderation
Business Dining Etiquette• Ordering
• Keep entrée price in mind• Order in moderation
• Navigating the table • What each utensils is used for• Talk about glassware
• Dinner • Types of courses
1. Appetizer 2. Soup3. Salad4. Fish5. Grilled white meats6. Sorbet7. Grilled or roasted red meats8. Game9. Fruit and cheese10. Desserts
Business Dining Etiquette
• Pairing food courses and wine1. Appetizer – Champagne or dry white wine, or rosé
wine2. Soup – Rosé or medium-dry white wine3. Salad – No wine4. Fish – Dry white wine or rosé5. Grilled white meats – Light bodied red wines or rosé
wine or dry white6. Sorbet – No wine7. Grilled or roasted red meats - Full bodied red wines8. Game – Champagne or full bodied red wine9. Fruit and cheese – Sweet white, rosé or light red wines10. Desserts – Sweet dessert wines or liqueurs, fortified
wines
Business Dining Etiquette
• Style of eating with utensils• American
• Start with knife in right hand, fork in left – tines down. Makes a few cuts, then rest knife on the plate and switch fork to your right hand – tines up.
• Continental• Again start with knife in right hand, fork in left – tines
down. Make a few cuts and rest knife on plate and keep fork in left hand – tines down.
• Conversation at the table• About relationship not just food• 2 types of conversations
• Business• Small talk or light conversation
Business Dining Etiquette
• Ending the meal • Dessert
• Share only when the host offers
• coffee or tea• Comes after the dinner unless the host offers it up.• Considered and after dinner drink
• Departing the meal • Indicating meal is done
• Done by the host
• Napkin at finish• Who pays?• Thank you
Questions?