This document provides dining etiquette guidelines for conducting oneself during business dinners, emphasizing the importance of first impressions and proper behavior. It includes advice on dressing appropriately, navigating the menu, and engaging in conversation, as well as specific dining rules such as using utensils correctly and managing table settings. Proper etiquette can significantly influence the outcome of professional interactions held in dining contexts.

1. DDiningining EEtiquettetiquette
SSyracuseyracuse UUniversityniversity
Fall 2008Fall 2008
Gregory J. VictoryGregory J. Victory
Leading2VictoryLeading2Victory

2.  Despite the location, an interview is still anDespite the location, an interview is still an
interview.interview.
 In today's world, a tremendous amount ofIn today's world, a tremendous amount of
business is conducted at a dinner table.business is conducted at a dinner table.
 Dining Etiquette can make or break anDining Etiquette can make or break an
interview!interview!
 Whether at home or in a restaurant, it isWhether at home or in a restaurant, it is
important to have a complete understandingimportant to have a complete understanding
of how to conduct yourself whenof how to conduct yourself when
entertaining or being entertainedentertaining or being entertained..
Keep in mindKeep in mind

3. Before the MealBefore the Meal
Dress AppropriatelyDress Appropriately
MenMen:: A traditional suit is preferred to a blazer. The color should eitherA traditional suit is preferred to a blazer. The color should either
be a dark blue or grey in either a solid or invisible plaid with a pressedbe a dark blue or grey in either a solid or invisible plaid with a pressed
long-sleeved (even in summer!) white dress shirtlong-sleeved (even in summer!) white dress shirt..
WomenWomen:: Skirted suits are almost always preferable. A solid navy, greySkirted suits are almost always preferable. A solid navy, grey
or black suit with a solid or light colored blouse is recommended for mostor black suit with a solid or light colored blouse is recommended for most
positions. Avoid brown, green or pastel suits. Business dresses arepositions. Avoid brown, green or pastel suits. Business dresses are
acceptable in fields that are less formal and less conservative.. Noacceptable in fields that are less formal and less conservative.. No
dangling or distracting bracelets. Avoid purses of any size - carry adangling or distracting bracelets. Avoid purses of any size - carry a
portfolio or briefcase insteadportfolio or briefcase instead..
Turn off Cell PhoneTurn off Cell Phone
Be PunctualBe Punctual:: Arrive no later than five, but no more than ten minutesArrive no later than five, but no more than ten minutes
early.early.

4. What do you think?What do you think?
Should I Stand to shake handsShould I Stand to shake hands
with someone at the dinnerwith someone at the dinner
table?table?
How far can you reach acrossHow far can you reach across
the table?the table?

5. First ImpressionsFirst Impressions
 When escorted to a table by a maitre'd, theWhen escorted to a table by a maitre'd, the
guest(s) tends to walk behind the host, theguest(s) tends to walk behind the host, the
interviewer will follow behind.interviewer will follow behind.
 If you are seated before the others arrival,If you are seated before the others arrival,
be sure to stand and shake hands.be sure to stand and shake hands.
 Place napkin on your lap immediatelyPlace napkin on your lap immediately
following the actions of the host.following the actions of the host. All leadsAll leads
should be taken from the host.should be taken from the host.

6. Decoding the MenuDecoding the Menu
 If the host makes a recommendation,If the host makes a recommendation,
use it as a price guide as well.use it as a price guide as well.
 Generally, as the guest, your order willGenerally, as the guest, your order will
be taken first.be taken first.
 Ask the server questions about the dish,Ask the server questions about the dish,
but do not make too many substitutions.but do not make too many substitutions.
 Do not order more than two coursesDo not order more than two courses
unless the host makes a comment to dounless the host makes a comment to do
so.so.
 Never order the most expensive thing onNever order the most expensive thing on
the menu.the menu.

7. What do you think?What do you think?
What do you do if you drop yourWhat do you do if you drop your
napkin on the floor?napkin on the floor?
What do you do if you do not likeWhat do you do if you do not like
what is served to you?what is served to you?

8. Decoding the MenuDecoding the Menu
 Table D’Hote: Everything is included inTable D’Hote: Everything is included in
the price of the entrée. (Beverages willthe price of the entrée. (Beverages will
be separate)be separate)
 Al La Carte: Each item is pricedAl La Carte: Each item is priced
seperately.seperately.
 When in doubt, ask your host for aWhen in doubt, ask your host for a
recommendation.recommendation.
 Items to avoid: spaghetti, cherryItems to avoid: spaghetti, cherry
tomatoes, etctomatoes, etc

9. DrinksDrinks
 Water…AlwaysWater…Always
 Soft Drink…SometimesSoft Drink…Sometimes
 Alcohol…NeverAlcohol…Never
 Soda water/limeSoda water/lime
 Any Questions?Any Questions?

10. What do you think?What do you think?
What if you're concerned thatWhat if you're concerned that
there's parsley in your teeth?there's parsley in your teeth?
What do you do if you do not likeWhat do you do if you do not like
what is served to you?what is served to you?

11. Where is the food?Where is the food?
 Between ordering and the food’sBetween ordering and the food’s
arrival is prime conversation time.arrival is prime conversation time.
 Maintain good posture.Maintain good posture.
 Remember Eye Contact.Remember Eye Contact.
 Give equal time to all diners.Give equal time to all diners.
 Keep jokes tasteful and to aKeep jokes tasteful and to a
minimum.minimum.
 Topics to avoid: politics, religion,Topics to avoid: politics, religion,
etcetc
 Take cues from the host.Take cues from the host.

12. Bread/ Butter/Bread/ Butter/
AppetizersAppetizers
 Butter individual, bite sizedButter individual, bite sized
pieces of bread.pieces of bread.
 Place used butter knife onPlace used butter knife on
bread plate.bread plate.
 Take one appetizer portion andTake one appetizer portion and
put in on plate.put in on plate.
 Never, never, take the lastNever, never, take the last
portionportion..

13. What do you think?What do you think?
What do you do if you are chewing onWhat do you do if you are chewing on
something that doesn't taste rightsomething that doesn't taste right
or is too hard to chew?or is too hard to chew?
What do you do if your host/hostessWhat do you do if your host/hostess
uses the wrong utensil?uses the wrong utensil?

14. What am I lookingWhat am I looking
at?at?
Plate/Napkin
Dessert /Coffee
Water
Wine
Wine
Coffee Cup
and Saucer
Bread Plate
Butter Knife
Meat
Meat
Salad Salad
Soup
seafood

15. Tricks of the TableTricks of the Table
 To find where your place settingTo find where your place setting
begins and ends remember BMW:begins and ends remember BMW:
Bread-Meal-WaterBread-Meal-Water
 When passing main dishes,When passing main dishes,
always pass to the right.always pass to the right.
 Use silverware from outside in.Use silverware from outside in.
 Never cut more than three bitesNever cut more than three bites
at a time.at a time.

16. What do you think?What do you think?
Do you need to finishDo you need to finish
everything on your plate?everything on your plate?
Should one go out of his/herShould one go out of his/her
way to use utensils whenway to use utensils when
eating finger foods?eating finger foods?

17. Specifics…Specifics…
 Soup: Spoon, don’t slurp. Don’t crush crackers.Soup: Spoon, don’t slurp. Don’t crush crackers.
Do not slurp or tilt the bowl. Do not drink fromDo not slurp or tilt the bowl. Do not drink from
your bowl unless you are in an Asianyour bowl unless you are in an Asian
restaurant, where it is appropriate.restaurant, where it is appropriate.
 Salads: Salad bowl will be placed to the left ofSalads: Salad bowl will be placed to the left of
your plate or in front of you. Do not move it.your plate or in front of you. Do not move it.
When finished, put fork on salad plate tinesWhen finished, put fork on salad plate tines
down between 10 and 4.down between 10 and 4.
 Beverage: Swallow completely and wipe youBeverage: Swallow completely and wipe you
hands and mouth before taking a drink. Thishands and mouth before taking a drink. This
will keep glass free and clear from greasewill keep glass free and clear from grease
marks.marks.
 Pace your self with the host. Your meals shouldPace your self with the host. Your meals should
end at the same time.end at the same time.

18. Excuses ExcusesExcuses Excuses
Excuses…Excuses…
 Try to refrain from leaving theTry to refrain from leaving the
table during dinner.table during dinner.
 If necessary excuse yourselfIf necessary excuse yourself
from the table, exit on thefrom the table, exit on the
right. Place your napkin onright. Place your napkin on
your seat. A napkin on theyour seat. A napkin on the
table signals the end of dinner.table signals the end of dinner.

19. What do you think?What do you think?
What do I do to signal that I amWhat do I do to signal that I am
finished with my meal?finished with my meal?
What is the best way toWhat is the best way to
depart?depart?

20. Your Turn!Your Turn!
 Questions or Comments?Questions or Comments?

21. Gregory J. VictoryGregory J. Victory
Founder and Principal ConsultantFounder and Principal Consultant
Leading2VictoryLeading2Victory
leading2victory@gmail.comleading2victory@gmail.com
THANK YOU AND GOOD LUCK!!