The document provides guidance on proper etiquette for dining in a professional setting. It outlines best practices for table manners, including keeping elbows off the table, waiting for all guests to be served before eating, and using utensils from the outside in. It also discusses how to handle difficult foods like bread, chicken, pasta and soup. The document stresses being mindful of alcohol intake and dressing appropriately for the occasion. Overall, it emphasizes the importance of social graces and cultural capital for professional success.

1. Professional Etiquette Dinner:
How do you “show up”?
Krystal Clark
January 25, 2013
University of Tennessee at Chattanooga
Fraternity and Sorority Leadership Executive
Institute

2. Basic Dinner Etiquette
O Place your napkin on your lap.
O No elbows or arms on the table.
O It is best to wait until everyone at your table is served before you begin
eating.
O Eat to your left, drink to your right. Remember, “BMW” and “b” and “d”.
O American Style Dining
O Use the silverware farthest from your plate first.
O Pass food to the right--counterclockwise.
O Pass the salt and pepper together.
O Butter, spreads, and dips should be transferred from the serving dish to
your plate before spreading or eating.
O Always rest utensils on the side of your plate when finished with them.

5. Basic Dinner Etiquette Cont.
O Don’t dunk your bread in your soup or use
it to clean your plate.
O Don’t wave your fork around.
O Pace your eating.
O If you do not want one of your beverage
classes to be filled please just place your
hand over the top of the glass to signal
your desire.

6. Difficult Foods
O If it is intended to be eaten with your fingers then eat it with
your fingers.
O Bread- break slices of bread, rolls and muffins in half or small
pieces and butter one bite at a time
O Chicken- should always be eaten with a knife and a fork even
when it is on the bone
O Corn on the Cob- usually not served but when it is you may
pick it up with your hands and eat it
O Pasta- You may twirl spaghetti around your fork and use a
spoon to help if needed
O Sandwich- If you have a large sandwich, cut it in half. Wraps
may be picked up and eaten with your hand.
O Soup- Dip the spoon into the soup, moving it away from the
body, until it is about two thirds full, then sip the liquid from the
side of the spoon.

7. Important Professional Tips
O If possible, eat before you go on a meal
interview.
O Avoid foods that are messy and
complicated to eat, like spaghetti with a
red sauce, BBQ Ribs, oversized
sandwiches or lobsters/crabs in a shell.
O Be mindful of your relationship with
alcohol in an interview setting.
O When all else fails, look at what your host
is doing. He/she sets the tone for the
event.

8. Other Tips
O Don’t groom yourself at the table.
O Say “excuse me” if you need to leave the
table.
O Always be kind to your servers.

9. “Show Up”
O Dress accordingly.
O Posture is important.
O Step away from the cell phone!
O Be on time. In fact, be 10 minutes early.
O Nametags are worn on the right. Remember people’s
names.
O Keep the conversation polite.
O Social Media can be your friend or your enemy.
O Ask for feedback. Learn to take feedback.
O JOIN.
O Don’t be afraid to be alone.
O Learn to say “No.”
O Say “Thank You!”

10. Cultural Capital: It is not always
who you know but what you know
O non-financial social
assets
O Examples can
include education,
intellect, style of
speech, dress, and
even physical
appearance, et
cetera.

13. Thank You!
O Enjoy the rest of your weekend!
O Twitter: @clarkkn
O Email: krystal.clark@vanderbilt.edu