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Dining Etiquette
Syracuse UniversitySpring 2007
Gregory J. VictoryAssociate Director
Career Services
Brought to you through the generous support of Target
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Despite the location, an interview is still aninterview.
In today's business world, a tremendousamount of business is conducted at adinner table.
Whether at home or in a restaurant, it is
important to have a completeunderstanding of how to conduct yourselfwhen entertaining or being entertained.
Keep in mind
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Before the Meal
Dress Appropriately
Men: A traditional suit is preferred to a blazer. The color should eitherbe 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 formost positions. Avoid brown, green or pastel suits. Business dresses areacceptable in fields that are less formal and less conservative.. No
dangling or distracting bracelets. Avoid purses of any size - carry aportfolio or briefcase instead.
Turn off Cell Phone
Be PunctualArrive no later than five, but no more than ten minutes early.
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Stay on TARGET
Should I Stand to shake hands with
someone at the dinner table?
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First Impressions
When escorted to a table by a maitre'd, theguest(s) tends to walk behind the host, theinterviewer will follow behind.
If you are seated before the others arrival, be sureto stand and shake hands.
Place napkin on your lap immediately following
the actions of the host. All leads should be takenfrom the host.
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Decoding the Menu
If the host makes a recommendation, use it as aprice guide as well.
Generally, as the guest, your order will be takenfirst.
Ask the server questions about the dish, but donot make too many substitutions.
Do not order more than two courses unless thehost makes a comment to do so.
Never order the most expensive thing on themenu.
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Stay on TARGET
How far can you reach across the
table?
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Decoding the Menu
Table DHote: Everything is included in the
price of the entre. (Beverages will beseparate)
Al La Carte: Each item is priced seperately.
When in doubt, ask your host for arecommendation.
Items to avoid: spaghetti, cherry tomatoes,etc
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Drinks
WaterAlways
Soft DrinkSometimes
AlcoholNever Soda water/lime
Any Questions?
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Stay on TARGET
What do you do if you drop your
napkin on the floor?
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Where is the food?
Between ordering and the foods arrival isprime 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.
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Bread/ Butter/ Appetizers
Butter individual, bite sized pieces of bread.
Place used butter knife on bread plate.
Take one appetizer portion and put in onplate.
Never, never, take the last portion.
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Stay on TARGET
What do you do if yourhost/hostess uses the wrong
utensil? Follow the lead or eat
correctly?
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What am I looking at?
Plate/Napkin
Dessert /Coffee Water
Wine
Wine
Coffee Cupand Saucer
Bread PlateButter Knife
MeatMeatSalad Salad
Soupseafood
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Tricks of the Table
To find where your place setting begins andends remember BMW: Bread-Meal-Water
When passing main dishes, always pass tothe right.
Use silverware from outside in.
Never cut more than three bites at a time.
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Stay on TARGET
Should one go out of his/her way touse utensils when eating finger
foods?
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Specifics
Soup: Spoon, dont slurp. Dont crush crackers. Do not slurpor tilt the bowl. Do not drink from your bowl unless you are inan 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 saladplate tines down between 10 and 4.
Beverage: Swallow completely and wipe you hands andmouth before taking a drink. This will keep glass free andclear from grease marks.
Pace your self with the host. Your meals should end at thesame time.
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Excuses Excuses Excuses
Try to refrain from leaving the table duringdinner.
If necessary excuse yourself from the table,exit on the right. Place your napkin on yourseat. A napkin on the table signals the endof dinner.
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Stay on TARGET
What do I do to signal that I amfinished with my meal?
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Upcoming Target Series Events:
Negotiating SalariesThursday April 5
209 Goldstein Alumni and Faculty Center, 7 PM
Understanding Benefits PackagesThursday, April 12
209 Goldstein Alumni and Faculty Center, 7 PM
Your Financial Health!Thursday, April 19thSchine 228B, 7 PM
Succeeding Your First Year on the JobThursday, April 26
209 Goldstein Alumni and Faculty Center, 7 PM
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Center for Career Services
Suite 235/ Schine Student Center
315-443-3616
http://students.syr.edu/careerservices/
Special Thanks to TARGET