1. Information Session on Business Meals
Alex Nikolai Eric Zeitler DJ Parez Chase Straseske

2. What Will Be Taught
Why business lunches are held and are vital for success
What to do at a business lunch
Adjusting to cultural differences

3. Interviews
Give people a good idea if they would work with that person.
Etiquette is often make or break for being offered a position
First impressions are important

4. Change of Place At a business it is one person’s home court
Control of environment
Allow for equal footing
Different venue often boosts creativity

5. Start and Maintain Relationships
Network! Network! Network!
People do business with people they like

6. Business Lunches Lead to Success
You will move up the job ladder more quickly
For every dollar a company spends on a client, they stand to make $17!
It is much easier to make a sell.

7. Organizing Business Meals
Host
You are responsible for the meal running smoothly
You are responsible for your guests feeling comfortable

8. Establish A Purpose Celebrating an accomplishment
Welcoming new clients
Award employees
Shows you care about what you are celebrating
The purpose will have an impact on who attends

9. Select A Date and Time Pick a date that works for you
After what you are celebrating
2-3 hours for the entire dinner

10. Create A Guest List Know who you want to invite
Knowing a general number will affect the location
Make it known who can come and who cannot
It will be embarrassing if a guest brings an uninvited guest.

11. Choose A Location Somewhere familiar Has a variety of options
Rely on recommendations from co-workers

12. Visit the Venue Know the atmosphere Find an area to reserve
Be aware of anything guests should know about
Not to loud, but not to quiet

13. Create an invitation Timing What is included in the invitation
Allow 4-6 months when inviting out-of-town guests
3-4 weeks for a business luncheon
2-4 weeks for a cocktail party
What is included in the invitation

14. Invitations cont. Reminder Cards
Ten day to two weeks prior to the event
Refreshes people’s memories
Changes to the event

15. Plan A Menu Have guests inform you about allergies or diets
Have all courses on the menu
If no menu, suggest options so guests know the price range

16. Have A Menu At Each Plate
Common courtesy
So everyone knows what to order

17. Create A Seating Chart Have name cards at seats
Seat people next to each other with common interests.
Have the guest of honor sit next to the host
It is the job of the host to make sure everyone is comfortable

18. Arriving
Good dining etiquette and impressions start when you first arrive at the restaurant
As the host you want to arrive minutes ahead of time
DJ will talk more about the arrival of the host

19. Dress Formal Semi-formal Informal Men- Tuxedo
Ladies- Long or mid-length evening dress
Semi-formal
Men- Dark business suit
Ladies- Knee length or mid length evening gown
Informal
Men- Polo-style shirt
Ladies- Blouse with slacks

20. *Set the tone and take control*
Hosting - Arrival
When arriving at the restaurant, position yourself within sight of the door
Escort guests to the table
As soon as everyone has arrived, sit down at the table
*Set the tone and take control*

21. Hosting - Meal Fold napkin into your lap as soon as you sit down
Offer suggestions on what to order
Appetizers, alcohol, price range
Encourage communication between attendees
Begin eating as soon as everyone is served
If in a larger group, wait for a majority
Keep your napkin in your lap until you decide that the meal is over

22. Hosting – The Bill Handle the bill discreetly
Always tip the wait staff a minimum of 15%
Waiter/waitress
Bartender
Wine steward
Remember to tip coat attendant and valet

23. Hosting – Conclusion and Follow Up
Thank all of the guests for coming
After all guests have left, thank the wait staff
As a follow up, send out “thank you” notes to attendees
Encourage them to attend future gatherings

24. Meal Etiquette – Before the meal
Wait for the host
Sit after the host sits
Fold napkin into lap after host does
Silence all communication devices
Order quickly and concisely
Remember that others are waiting for you
Use suggestions from the host

25. Meal Etiquette – During the meal
Understand the types of utensils
Work from the outside toward the inside
After using an item, put it back in a central location
If you pass something around the table, offer to the left then pass to the right
When leaving the table, keep napkin folded over your chair until you return

26. Meal Etiquette - Eating
Sip soup with spoon, rather than putting spoon in your mouth
Tear bread into pieces as you eat, buttering each piece rather than entire roll
Cut food as you eat it, rather than cutting all of it at the beginning
Remove food from mouth discreetly, using your napkin

27. Meal Etiquette – Other Tips
Use your napkin every two or three bites
Always swallow food before drinking
Do not blow on food to cool it off
Understand what to talk about
*Follow host’s queues*

28. Always Remain Professional

29. Hostile Work Environment
A hostile work environment exists when an employee experiences workplace harassment and fears going to work because of the offensive, intimidating, or oppressive atmosphere generated by the harasser.

30. Remaining Professional
Understand
Research
Get to know
Execute
Different cultures?
Know the questions to ask

31. Questions?