CBP Program – Business Etiquette Module 5: Entertaining Etiquette

Module 5: Entertaining Etiquette Objectives: Describe the principles of planning a meal meeting Describe the different formats used when sending invitations Note the basic etiquette practice for business meals Demonstrate the proper protocol for holding and resting utensils Describe appropriate business dining etiquette Appreciate the cultural requirements for Japanese dining Demonstrate the proper eating etiquette for different food types

Introduction Combining meals and meetings save time and provide business associates with the opportunity to see the “human” side of the other.

Entertaining Etiquette Planning a Meal Meeting Plan a meal meeting by answering the following…. When? Who? Where? How? Why?

Issuing Invitations Ensure that the invitations answers the following questions Who is the function’s host? What is the function’s purpose? Where will it be held and what time? Will there be food or cocktails? Will be there dancing or sports? What’s the dress code? How should invitees reply? Are directions provided? Is information on parking given if necessary? Consider the following when issuing invitations: Issue them early Use good stationary Use acceptable outlines and grammar Get the names right Issue only after details are pinned down Make sure every required to attend is included

Business Meals Basics Here are some Do’s of Business Meals DO Get to the appointment early DO Offer best seat to guest DO Order food carefully DO Guide an unfamiliar guest through menu if necessary DO Wait for guest to order DO Practice good meal etiquette DO Order the same number of courses

Business Meals Basics Here are some Don’ts of Business Meals DON’T Start eating before your guest arrives DON’T Be sparing in your selection of food, budget providing DON’T Talk about business until the end of meal DON’T turn the restaurant into an office

Basics of Table Etiquette Everyone turn to page 78- 79 so we can discuss the diagrams about tableware. Selecting Utensils The general rule when selecting which utensil to use is to start from the outside and to work your way in.

Holding and Resting Utensils Holding Utensils The European or Continental style: Cut the food with the right hand and use the left hand to hold the food while eating and cutting American style: Cut the food with the right hand and hold with food with the left, then switch the fork to the right hand to eat. Place the knife on the right edge of the plate while eating. Resting Utensils When you are speaking or resting utensils, the fork should be crossed over the knife down, blade inward. (see picture on page 80) When finished eating, your utensils should be in the closed position, fork and knife set down parallel to one another (see picture on page 81)

Business Dining Etiquette The following is recommended business dining etiquette General Etiquette: Turn off cell phones Use proper posture Keep elbows off table Don’t put makeup or comb hair at the table Wait for everyone to get their meal before you start yours Respond immediately to incidents of severe choking

Business Dining Etiquette continued… Pre-Dinner Etiquette: Arrive on time The first to arrive should wait for the second before being seated Call ahead if you know you will be late Wait 15 minutes before calling to check the arrival status of members of the dinner party Get ready to enjoy your meal Allow host to suggest seating arrangement Don’t place bags, purses, sunglasses, cell phones, or briefcases, on table Unfold napkin and place it in your lap Keep utensils in the same order they appear on the table Wait for all parties to arrive before beginning any part of the meal

Business Dining Etiquette continued… Ordering: Closing the menu signals the waiter that you are ready to order If you want separate bills, inform the waiter before you begin ordering Ask the waiter about any questions you may have about the menu When in doubt, follow the lead of the host If your host is paying the bill, avoid ordering the most expensive item Avoid finger foods and foods difficult to eat Avoid alcohol at a business meal Utensils Don’t hold utensils in a fist Don’t talk with your utensils Set the utensils on your plate when you aren’t using them Don’t use both hands simultaneously to hold utensils and cups

Business Dining Etiquette continued… Napkins Use napkins frequently to blot or pat lips Don’t use napkin as a handkerchief Wipe fingers as necessary If you need to leave table, excuse yourself and place napkin on seat Use you napkin to clean up spills Rest hot towels on plate until waiter picks it up While Eating…Bread Pass bread basket to right Break bread and butter each piece Never use the butter knife to butter your bread Don’t butter your bread like it’s a sandwich Never double dip

Business Dining Etiquette continued… While Eating…Soup If soup has handles use them Don’t slurp from a spoon Stir soup to let it cool or let it sit. DO NOT BLOW ON SOUP. Don’t drain last drop of soup When finished with soup, place spoon on the saucer beneath While Eating…Entree Eat entrée with knife and fork Cut large pieces of meat into manageable sizes While Eating…Salad May be served before or after main course, check the placement of the fork to know when it will be served When finished with the salad, place cutlery on your plate in the 4’oclock position.

Business Dining Etiquette continued… Additional Eating Etiquette Never spit food in your napkin. Instead place unwanted food on the edge of your plate Don’t talk with your mouth full If something is unreachable, ask the person closet to the item to pass it Take small bites Pace yourself to finish at the same time as everyone else Pick up silverware that falls on the floor if you can and ask for a clean one Remove food from your teeth with your tongue If you have any problems with the meal, quietly bring it to the waiter’s attention

Business Dining Etiquette continued… When finished Doggy bags are inappropriate Place your napkin on the left of your place setting with the dirty part facing down Don’t push your place setting away from you Paying the Bill If you are hosting a business meal, inform the waiter in advance that you will be paying the bill Prearrange how the bill is being paid Make sure the bill is accurate Provide a tip of about 15 – 20%

Multi-cultural Highlight: Japanese Dining Shared Dishes Move food from the shared dish to your plate using chopsticks Using Chopsticks – see pages 87 – 88 to learn how to use chopsticks! Japanese Dining Etiquette Don’t wave chopsticks around to select food Once your chopsticks touch a piece of food, you must take it Don’t lick the chopsticks or drop them You can raise a bowl or rice to under the chin When resting your chopsticks, place them on your plate or a chopstick rest with the tip to the left Don’t stick chopsticks into your food, or spear food with them Don’t pass food from your chopsticks to someone else chopsticks Don’t move around plates or bowls with chopsticks Don’t point chopsticks to someone or something Use the end of the chopstick not used to move food from a shared plate to your own Its bad manners to burp Place dishes in the same position as the start of the meal when you are finished

Specific Food Etiquette Guidelines Check out the specific guidelines for eating specific foods: Artichokes Caviar Pasta (spaghetti) Lobster Raw oysters and clams Sushi