Business Dining Etiquette Essay

Notes for PowerPoint slides sneak 3 Employers may ask to see you in a more social hinge uponuation to see how you conduct yourself, particularly if the telephone line for which you be in requires a certain standard of conduct with clients and superiors. You could be criticall(a)y scrutinized on your knock back manners and conduct. The meal is a time to visit and interact and this is al shipway more important than the piece of depleteing. dislocate 4 Having a stooling knowledge of eat etiquette turns any employee into a poised selling congressman of the company.Whether youre going to a business luncheon with your peers, recruiters, clients or partners, you need to make genuine you be waste suitably. Yet many business folk dont know proper eat etiquette. I give birth put this snuff ity guide together with tips gathered from the business etiquette experts all anywhere the world to help make reliable that someone doesnt call you out at your close business meal. Doe s anyone develop a business dining experience that they would like to sh atomic number 18? slither 5 Be on time, no one wants to be kept waiting.If it is an unavoidable delay, try to tie-in the soul. go along in mind that you never know when you will encounter heavy traffic, wrecks, construction of other(a) delays seashore 6 Shake hands with all present at the display board. If necessary, introduce yourself. Concentrate on recall your host/hostess name. Remain standing until host sits. Host has moved his/her napkin. Sit up true and dont tip your chair back. striket ask the waiter to explain e realthing on the menu you will annoy others and appear indecisive.Place your napkin on your lap after e trulyone is put and after you. Lets practice this. I want everyone to stand up move away from your tables each person find a partner and practice meet and greeting each other at the table, suppose to greet shake hands and introduce yourself. Wait until the host has seated then y ou may sit down. Each one of you does this and once you both have practiced you may all be seated. Slide 7- No nones Slide 8 A decade ago youngish administrators were expected to bring table manners to the job with them.In todays world of busy families, table manners are no longer practiced on a daily basis, making it necessary to teach the refreshing 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 club only from the lunch menu, and then, non the most expensive itemThe expectations are the employer will pay for the meal however you may take outer. Do not effect alcohol and do not order pabulums that are messy to eat or require you to utilise the food with your hands. Order foods that are easy such as chicken, f ish or salads. subjugate sloppy hard to eat foods like spaghetti or ribs. Now that you have watched the video are there some pretty straightforward 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, sacred 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 microscopic 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 claim the food based on your preference usua lly there are a couple of options to demand from within a buffet Slide 11 Most reactions or social hours are for the nominate 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 alert to greet and shake hands with individuals. If having a drink hold it in your left field hand to prolong your chastise 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 opinion of a business function, even if the matter 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 whoremonger 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 complicate 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 purify morale and build good will. Keep in mind these are people who see you every day and they will think of a lapse in behavior. Be aware of your alcoholic expenditure and do no t embarrass yourself. Do not discuss business- this is a social occasion and an luck 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. ( going 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. galore(postnominal) restaurants use the same size of fork for both the salad and main course. Be careful how you hold your utensils. galore(postnominal) 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 acceptab le 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 cock the food and bring it to the mouth.American standard a few bites are cut, the knife is laid crossways 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 straits 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 tim e to order. Others are waiting. Order simply, do not customize your order excessively as this can attract unnecessary and negative attention. Follow your hosts lead. Avoid foods that are difficult to eat and or messy. If you are your hosts 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 pass 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 Dont talk with food in your mouth. Do sit up straight and keep your arms and elbows off the table. Dont blow on food that is hot. Do carry food to your mouth with an inward, not an outward, curve of the fork or spoon. Dont gesture with silverware in your hand.Do look into, not over, your cup or glass when drinking. Do nt overload your plate. Do try a little of everything served to you unless you are allergic. Dont saw back and forth with your knife stroke the knife toward you instead. Dont let your silverware touch the table after you have picked it up. If you are not finished eating, home plate the fork and knife on your plate in an upside down V. Dont come to 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 beginning yours, take small bites, try to pace yourself to finish as the same times as everyone else. If you go 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 set ting 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 channelise the company you can do this After dinner we will meet back here to narrow 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 adapted courtesy and respect. Business etiquette should b e a give and take, to help each other when help is required and have consideration for others. Good manners and business etiquette have always been based on third estate sense and thoughtfulness.