The document outlines an etiquette workshop that will cover proper etiquette for professional luncheons and dinners. The workshop will teach attendees how to network effectively, demonstrate proper table manners, understand place settings and utensil use, engage in polite conversation, and research employers to get the most from professional meals. The workshop will include presentations on these topics as well as hands-on demonstrations and opportunities to practice skills like holding utensils correctly and making small talk. Contact information is provided for the career services directors organizing the event.

1. DINING ETIQUETTE WORKSHOP
FEBRUARY 1, 2012
MSB, Richfield Career Services:
Sara Shore, Director
Melody Maxted, Associate Director
Ben Hansen, Coordinator
Sam Kovar, Creative Programs Director

2. WORKSHOP OUTCOMES
 Know the purpose of professional luncheons/dinners and the
value of networking
 Learn what table manners are deemed socially acceptable in a
professional setting
 Learn the flow of the different courses in a meal and the proper
use of utensils and glassware
 Learn the skills involved in making appropriate small-talk and
knowing which subjects to avoid in social interactions
 Know proper planning steps and how to do research to make the
most out of a professional dining experience.

3. PROFESSIONAL DINING ETIQUETTE:
WHY DOES IT MATTER?
Did you know…
 Roughly 80% of second interviews involve a business
meal?
Interviews often take place over the lunch hour, so it is
convenient for a hiring manager to ask you to meet over a meal.
 An interview is always an interview, regardless of how
relaxed or informal the setting?
You must act politely and appropriately, no matter what.
 Social skills can make or break your career?
Your manners are being evaluated as part of your whole
“professional package.”
 You aren’t marrying your meal?
Don’t hold up the table because you can’t make up your mind.
Ask for suggestions if necessary.
 The interviewer will usually take care of the bill and the
tip?
Have some small bills handy just in case things are handled
differently.

4. THE POWER OF PROFESSIONAL
NETWORKING
Tips for a successful business lunch:
 Involve others
• Don’t be afraid to say hello to a stranger
• At sit-down business lunches with open seating, try to sit with people you haven’t met
before
• “Act like the host” and invite those at the table to introduce themselves in turn
 Look before you lunch
• Look at industry associations, business networking groups, special interest groups
• Choose networks that fit with your interests and area of business
• By attending business lunches with guest speakers you’ll get a regular motivational
injection and learn something too
 Follow up sooner rather than later
• Guests leaving the function will go straight back to their daily activities and the
normality of life and, unless you establish the connection, your foundation on which to
build a relationship will be very weak.
• Take the time to nurture your new contacts and who knows where they may lead.

5. HOW TO HOLD A FORK
CORRECTLY
Wr o n g ! Nope, not right either!

6. HOW TO HOLD A FORK
CORRECTLY
Correct!

7. FORMAL PLACE SETTING

8. TABLE SETTING WITH DESERT

9. PROPER CONVERSATION BASICS
 Shake hands firmly; introduce yourself
politely
 Wear nametags on the right (when you
extend to shake with right hand, it’s
natural to look at the right side of their
body)
 Introduce your acquaintances with
thoughtful details
 In conversation, listen more than you
speak; remember and use the speaker’s
name
 Focus on conversation; avoid wandering
eyes or looking at guests or cell phone
 Make a crisp but polite conclusion: “It
has been a pleasure speaking with you.”

10. TABLE TOPICS
 Refer to the conversation
starters located at your table
to put your conversation skills
to practice.
 Remember to use eye contact,
smile and be appropriate (e.g.
not too personal) in your
responses.
 Consider “off-limits” topics
and avoid them or else you’ll
make others uncomfortable.

11. STAYING COOL UNDER PRESSURE

12. POOR TABLE MANNERS AND
THEIR NEGATIVE EFFECTS

17. RESEARCHING AN
EMPLOYER/ORGANIZATION
What to Look for:
 What is their mission, products
and/or services, history, culture,
competition?
 What is their organizational
structure?
 Are they involved in their
community?
 Review their website thoroughly.

18. RESEARCHING AN
EMPLOYER/ORGANIZATION
What to Look for, cont.:
 Check-out third party resources for a
more accurate, less-biased view.
 Conduct a Google search.
 Use the Library’s ProQuest database
to uncover recent news articles.
 Are they using social media?
 What kind of activity or presence do
they have on various websites?

19. DINNER ETIQUETTE FOR
DESSERT

20. ADDITIONAL TIPS FOR EATING
DESSERT WITH STYLE
 Coffee – to drink or not to drink
 Passing Items – how to do it
properly without inconveniencing
people or “short stopping” items
 A spoon and a fork? Which one
am I supposed to use??!!
 Signaling that you’re done with
the meal

21. QUESTIONS/COMMENTS
 The purpose of professional luncheons/dinners and the value of
networking
 What table manners are deemed socially acceptable in a
professional setting
 The flow of the different courses in a meal and the proper use of
utensils and glassware
 Skills involved in making appropriate small-talk and knowing
which subjects to avoid in social interactions
 Proper planning steps and how to do research to make the most
out of a professional dining experience.

22. CAREER SERVICES CONTACTS
MSB, Richfield Career Services:
Sara Shore, Director 612-436-7538 sshore@msbcollege.edu
Melody Maxted , Associate Director 612-436-7536 mmaxted-wittry@msbcollege.edu
Ben Hansen, Coordinator 612-436-7526 bhansen@msbcollege.edu
Sam Kovar, Creative Programs Director 612-455-4777 skovar@msbcollege.edu