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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 you...
Business Dining Etiquette
• Foundations of the dinner –
• Business impressions
• Represent organization
• Influences caree...
Business Dining Etiquette
• Moving to the table
• Starting the Meal
• Follow the host
• The customer is most important
• N...
Business Dining Etiquette
• Ordering
• Keep entrée price in mind
• Order in moderation
• Navigating the table
• What each ...
Business Dining Etiquette
• Pairing food courses and wine
1. Appetizer – Champagne or dry white wine, or rosé
wine
2. Soup...
Business Dining Etiquette
• Style of eating with utensils
• American
• Start with knife in right hand, fork in left – tine...
Business Dining Etiquette
• Ending the meal
• Dessert
• Share only when the host offers
• coffee or tea
• Comes after the ...
Questions?
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Business dining etiquette

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Chef O’Leary will cover “Business Dining Etiquette.” From dress etiquette to navigating the table, styles of service to types of courses, this session will leave you confident with how to conduct yourself in most dining settings.

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Transcript of "Business dining etiquette"

  1. 1. Welcome! Current - Young Professionals Network September 24th 2013
  2. 2. 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
  3. 3. 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
  4. 4. 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
  5. 5. 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. Soup 3. Salad 4. Fish 5. Grilled white meats 6. Sorbet 7. Grilled or roasted red meats 8. Game 9. Fruit and cheese 10. Desserts
  6. 6. Business Dining Etiquette • Pairing food courses and wine 1. Appetizer – Champagne or dry white wine, or rosé wine 2. Soup – Rosé or medium-dry white wine 3. Salad – No wine 4. Fish – Dry white wine or rosé 5. Grilled white meats – Light bodied red wines or rosé wine or dry white 6. Sorbet – No wine 7. Grilled or roasted red meats - Full bodied red wines 8. Game – Champagne or full bodied red wine 9. Fruit and cheese – Sweet white, rosé or light red wines 10. Desserts – Sweet dessert wines or liqueurs, fortified wines
  7. 7. 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
  8. 8. 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
  9. 9. Questions?
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