Business meals happen frequently when you are interviewing for an internship or that first professional job, therefore, I believe it is important to expose our students to business dining etiquette early on to give them an edge in this process. For many of our students, this is the first multi-course formal meal they have ever experienced, so it is important for them to know, “Which bread plate is mine?”, “What silverware do I use and when?”, “What do I do with my napkin and silverware if I need to briefly excuse myself from the table?”. These are just a few of the many topics discussed and practiced at our annual business etiquette lunch.
Many things have changed in this fast-paced world we live in today, however, the one thing that has remained the same is good manners. Business etiquette can generally be defined as conducting yourself in a professional manner, and believe it or not, your table manners can make a difference regarding whether or not you are successful in your endeavors. As I have often heard said, deals are either made or broken at the dinner table.
Earlier this spring, I took my junior’s to the restaurant hosted by the Baking and Pastry Arts, Culinary Arts and Hospitality Management programs on the College of Southern Idaho campus for a hands-on Business Etiquette Lunch. Here we practiced greeting and introducing our guests, received tips regarding what topics of conversation to avoid at the dinner table, and learned how to cut our food in both the American and continental styles, as well as a variety of other topics.
Prior to this event, we discuss what business attire looks like, what is appropriate, and what isn’t. I always have my students dress in business attire when we participate in this learning opportunity, so they receive the full experience. In the days preceding the event, I always have a few students that are nervous and describe what they are planning to wear or even bring in pictures to make sure it is okay because they take this event seriously and are excited to learn.
In addition to our lunch, we are also provided with information re: the various types of jobs within the hospitality industry, an overview of the related programs offered at CSI, as well as a tour of the kitchen facilities. This is always one of my favorite field trips each year, and many of my students have said the same thing. The food is always delicious and Dianne Jolovich and the other CSI staff do a wonderful job of making my students feel welcome and comfortable as they learn and practice these skills. Bon appetit!
###
Written by Kim Draves, Region 4 Next Steps Idaho Ambassador (2021-2022)
Links
Connect with College and Career Professionals on Facebook