D ining E tiquette to Help You Succeed S yracuse U niversity Spring 2007 Gregory J. Victory Associate Director Career Services Brought to you through the generous support of Target

 Despite the location, an interview is still an interview.  In today's business world, a tremendous amount of business is conducted at a dinner table.  Whether at home or in a restaurant, it is important to have a complete understanding of how to conduct yourself when entertaining or being entertained. Keep in mind

Before the Meal Dress Appropriately Men : A 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 pressed long-sleeved (even in summer!) white dress shirt. Women : Skirted suits are almost always preferable. A solid navy, grey or black suit with a solid or light colored blouse is recommended for most positions. Avoid brown, green or pastel suits. Business dresses are acceptable in fields that are less formal and less conservative.. No dangling or distracting bracelets. Avoid purses of any size - carry a portfolio or briefcase instead. Turn off Cell Phone Be Punctual Arrive no later than five, but no more than ten minutes early.

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

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

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

Drinks  Water…Always  Soft Drink…Sometimes  Alcohol…Never  Soda water/lime  Any Questions?

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

Bread/ Butter/ Appetizers  Butter individual, bite sized pieces of bread.  Place used butter knife on bread plate.  Take one appetizer portion and put in on plate.  Never, never, take the last portion.

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

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

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

Excuses Excuses Excuses  Try to refrain from leaving the table during dinner.  If necessary excuse yourself from the table, exit on the right. Place your napkin on your seat. A napkin on the table signals the end of dinner.