1. Business Dining
Chapter 10

2. Chapter Overview: What to eat Handling alcohol Who will pay
When you are the host
At the table
When your meal isn’t right
Getting the attention of your server
Universal terms of reference
Dinner with the boss
Dining at home with coworkers

3. What to Eat
U.S. cuisine is incredibly varied and is influenced by food-preferences from all over the world.
Business people understand that not everyone likes to eat the same things.
Declining to eat certain things (“I don’t eat pork”) will not cause offense.
Everyone else has something or other that they don’t eat.

4. Handling Alcohol
Offering beer or wine at dinner time is common, much less common at lunchtime
Above all, avoid appearing silly, “tipsy,” or downright drunk
Never be afraid to refuse to drink (or to drink more than you planned)

5. Who Will Pay? Companies only pay (“reimburse”) for meals:
With clients and recruiting candidates
When away from home on business travel
Between colleagues (peers) people:
“Split the bill” or
Take turns
When a firm issues an invitation, the firm that invited is the one that is expected to pay.

6. When you are the host Begin by making clear who should be invited
Spouses
Level of meal expected
Appetizers
Full course meal

7. When You Are the Host Have suitable restaurants in mind:
“Ethnic”—a special treat for out of town visitors
“Special treat”—a high end restaurant designed to impress business guests
“Cheap and efficient”—for lunches with colleagues and meals with job candidates
Make reservations for 6 or more people
May have to book 1 month in advance
Be prompt; if you are delayed, call the restaurant

8. Correct Basic Table Setting

9. Formal place setting activity

10. Helpful tips FORKS b: Bread plate on left d: Drink on right F: fork
O: plate shape R
K: knife
S: spoon
b: Bread plate on left
d: Drink on right

11. At the Table
If you are presented with the wine list, rely on the choice of other people if they know more.
In general, a guest is asked to order first.
“What are you having?” is common among friends, but not so good in business
Choose something less than the most expensive item on the menu
Avoid anything unfamiliar or exotic
You could be embarrassed if you don’t know how to eat it, or if it causes a stomach upset.

12. At the Table (continued)
Even if you are served first, don’t start until other people do (or if the host says: “Please—go ahead!”)
Follow other people in choosing the right implement
If you make a mistake, the waiter should bring additional knives and forks—if not, ask: “And may I have another fork?”
For unfamiliar ethnic food, ask the correct protocol
Signal you have finished by placing knife and fork together at “4 o’clock” on the plate

13. At The Table Don’t talk while eating
Most people do, especially Americans
Lips should be firmly shut while chewing
Don’t have elbows on table
Hands should be kept in lap unless eating
Not customary to take leftovers from business dining

14. Business dining etiquette in another country
You will create a handout about dining etiquette from a country other than the U.S. You may work with a partner.
You must include the following in your handout:
Name of country/picture
Size of meal compared to U.S. (business or in general)
What you do if someone talks to you while you’re eating
Where hands should be placed when at table
When to start eating in business
Proper table setting
Any other business etiquette dining information

15. When Your Meal Isn’t Right
Make a quick assessment—is it something you can live with?
If not, you’ll embarrass yourself and your host by just picking at your food
Quietly get the attention of your server, don’t be angry, explain what needs to be fixed
Imply that the problem is yours, not the chef’s
Don’t want to criticize the chef

16. Getting the Attention of Your Server
Waiter will tell you their name & generally comes back to see how meal is
If getting their attention, use their name if you remember it
Direct eye contact with a questioning expression works well
Choose your moment when to interrupt—not when the server is in the middle of taking orders at another table
If the server doesn’t respond to eye-contact, the term to use is: “Excuse me!” (not “Miss!” or “Waiter!”)
Let your server know if you are on a tight schedule
Otherwise, the server will assume you don’t want to be rushed

17. Universal Terms of Reference
Don’t refer to guests by their first names when speaking to waiters
“Don here needs more water”
Don’t use pronouns
“She needs more butter!”
Refer to others as “my guest,” “my friend,” or “my colleague.” These are universal terms of reference.

18. Dinner with the Boss Do some research (ask the boss’s assistant)
Who will be there?
How many people are being invited?
What’s the dress code?
If an invitation isn’t clear, ask whether you are expected to bring a “significant other.”
If you don’t have a life partner, don’t bring a casual date.
Don’t engage in “shop talk” (talking about work)

19. Dinner at Home with Coworkers
Find out if it is a special occasion
Seek some guidance on appropriate attire
Ask: “May I bring something?”
The host’s expectation may be anything from “nothing” to a “pot luck” in which the host is only providing the venue.