TOPICS

Business Meals Rules for the Host Rules for the Guest Ordering Basic etiquettes

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WHY?
The table manners were designed to keep us from offending one another with unappetizing behavior. For example, you may want to pick food out of your front teeth than to have spinach stuck between your teeth. But your potential employer may not want to shake your hand after it's been digging in the recesses of your mouth.
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Preparation
As the host of a business luncheon or dinner it is your responsibility to select the restaurant. Therefore, cultivate relationships with certain restaurants. You will know what to expect from them and they will know you and your requirements. If the restaurant is a new one for you, try it out in advance and become familiar with the service. Pick your table location to insure maximum privacy. Determine where you and your guest will sit. You are the host and thus are in charge.

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Preparation
Avoid a table facing a mirror, next to the kitchen or too near the restroom. If there is a view, seat your guest for greatest access to the view. Select the menu in advance when time is of the essence. Add an impressive element to the meeting by making arrangements to have the bill prepaid. This is a sophisticated method of handling the check and will ensure the bill is never presented to the table.
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Attention to detail
Confirm the time and date with the guest and restaurant the day before the meeting. The wait captain should have no doubt you are the host. Make a definite decision about where you will meet your guest and the time of arrival. When you greet your guest near the entrance or walk in together, pause at the captain's station and allow the captain to lead you to your table. The guest follows the captain then you follow the guest. The guest is seated first and given the best seat, 5 the one that looks soniasingh/ppsp/be room. out into the

 If your guest is to meet you at the table, ask the captain to show them to your table. Don't order a drink or open your napkin till the guest arrives You want your guest to see a fresh, perfectly set table. Rise to greet your guest when they arrive, regardless of your gender. Professional women undermine their credibility when they remain seated to shake hands or greet someone.
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 Offer your guest a beverage. Do not use the term "drink" as many corporations discourage drinking, especially at lunch. Discreetly let your guest know the limits of your hospitality by casually suggesting an appetizer and some of the items on the menu. Discuss the menu with the wait staff, and then defer to your guest.
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 Let your guest order first if a menu has not been selected in advance (optional) . Handle the reservation tips, attendant's tip etc anticipating your guest's every wish. It is your job to smooth over every problem, just as you would in your own home.

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 Wait until everyone is seated before eating. When dining with others, everyone should start and finish at the same time. If you are a fast eater try to pace yourself. You could make the others feel uncomfortable if you finish before they do. When you are finished eating do not push your plate away from you.

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Revision-Business Dining
Once everyone is seated, place your napkin on your lap. When the server asks for your meal order before your guests', it's the perfect time to say, "I'd like my guest (s) to order first." When reaching for the bread basket, salad dressing, etc., offer them to your guest (s) before using them yourself. Tip adequately.
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Revision-Business Dining
When inviting a client to lunch, remember that the restaurant you select is subconsciously perceived as an extension of your office. When escorted to a table by a maitre d, allow your guest (s) to walk behind the person. When finding a table on your own, take the lead. Be sure to extend the "power" seat to your client.

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Basic Rules for the Host

Dont impose invitations. Request responses as soon as possible. Invite others for business reasons. Select an appropriate setting.

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R.S.V.P
RSVP is an acronym derived from the French phrase rpondez s'il vous plat, meaning "Please respond". Or reply if you please R.S.V.P regrets only is the new trend Getting an R.S.V.P should be the host's responsibility
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Rules for the Host

Arrive early to greet guests. Give credit card to server in advance. Ask that 18% be added for a tip. Be sure server gives you signature form to sign promptly and discretely at end of meal. If price is a factor, indicate courses & meals you recommend that meet your guidelines. Apologize to guests if the food or service is below your expectations.

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Rules for the Guest

Respond promptly to the invitation and give reasons for a negative response. Know where the event will take place and know what rules apply there. Arrive 2-3 minutes late, no later. Follow the host in deciding what to order. Be aware of what you order says about you to others. Thank the host. Say positive things about host that he or she want to hear said and cannot say about him or herself.
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Rules for the guest

As a guest attending a business function you have responsibilities. It's your duty to be an appreciative and cooperative guest. Greet your host first upon arriving. Be considerate and do not monopolize your host if there are other guests attending.
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 A handwritten "thank you" note should be sent within 24 hours, while the event is still fresh in your mind. The tools of cutting-edge business entertaining should be invisible. The smooth flow of the meeting should be the main course of the luncheon or dinner.

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Ordering
Avoid awkward foods. Do not order messy foods that are difficult to eat Do not order alcohol if . . .
it is against company policy. you will be driving after the meal. you dont want to drink alcohol. it will be your second drink.
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Napkin
Once seated place the napkin, unfolded, on your lap and leave it there until you are finished. Once you are finished place the napkin folded loosely to the left of your plate. A napkin is used to dab the corners of you mouth. If you need to leave the table during the meal, place the napkin on the chair and slide the chair under the table. If you drop it by mistake do not retrieve it but signal the waiter for a fresh one.
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Serving Etiquettes
Pass food to the right. Transfer dip to your plate. Plates are served on the left. Dishes removed from the right. Pass the salt and pepper together

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Dining Etiquette
Leave some food on each plate Do not take a doggy bag

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Table Manners
Only begin eating after your host or guest is seated and begins eating. Bring food up to your mouth (soup spoon) Observe pace of eating of others and conform to their pace Cut one piece of food and eat it rather than cutting up meat all at once
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Table Manners
Lay napkin across lap; do not use as a bib Select silverware from the outside in When finished, put silverware in 10 oclock position or 12 o clock position. Remember to put fork and knife (pointing inwards) parallel on finishing Do not dunk food Keep mouth closed when chewing
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Do not talk while chewing Its unpleasant to see food inside mouth Some thing might fall out Do not burp If you by mistake do it say excuse me During the meal keep your elbows off the table

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They can interfere with the neighbour To clean your teeth use rest room Do not gobble your food Do not lick fingers Use napkin Do not slurp soup

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 Tilt the soup bowl away from you to collect the soup in soup spoon Used silverware to be kept o the plate and not on the table cloth E.g. used coffee spoon or soup spoon to be kept on the saucer or soup plate respectively. Do not blow cool your food Do not automatically add salt and pepper to your food

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Place Setting Rules

Drinks on right Bread plate on left Put butter o bread plate Use utensils from outside to inside If you drop your utensil do not pick it up Leave it there and ask for a new one

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Business Dining

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