This document provides etiquette tips for business dining. It discusses proper etiquette for hosts and guests, including confirming reservations, dress code, and timely responses to invitations. During the meal, it recommends standing to greet others, paying attention to the speaker, following the host's lead, and using utensils properly. It also offers guidance on appropriate conversations and indicates that the host signals when the meal has ended. The goal is to make a good first impression and represent your organization successfully to further your career.

1. Welcome!
Current - Young Professionals
Network
September 24th 2013

2. Business Dining Etiquette
• Are you the host or the guest?
• Host
• pick out place, date, and time of dinner.
• Invite your guest at least one week ahead of time.
• Restaurant – Confirm reservations, arrival time.
• Guest
• If invited to dinner except or decline as soon as
you know if you can make it or not.
• Dress code – find out so either party does
not make a mistake

3. Business Dining Etiquette
• Foundations of the dinner –
• Business impressions
• Represent organization
• Influences career success
• First impressions
• Stand when greeting people
• Respect the situation
• Pay attention to the speaker

4. Business Dining Etiquette
• Moving to the table
• Starting the Meal
• Follow the host
• The customer is most important
• Napkin
• How to remove
• Place on lap
• When the napkin means finished or you are
coming back
• Talk about alcohol and moderation

5. Business Dining Etiquette
• Ordering
• Keep entrée price in mind
• Order in moderation
• Navigating the table
• What each utensils is used for
• Talk about glassware
• Dinner
• Types of courses
1. Appetizer
2. Soup
3. Salad
4. Fish
5. Grilled white meats
6. Sorbet
7. Grilled or roasted red meats
8. Game
9. Fruit and cheese
10. Desserts

6. Business Dining Etiquette
• Pairing food courses and wine
1. Appetizer – Champagne or dry white wine, or rosé
wine
2. Soup – Rosé or medium-dry white wine
3. Salad – No wine
4. Fish – Dry white wine or rosé
5. Grilled white meats – Light bodied red wines or rosé
wine or dry white
6. Sorbet – No wine
7. Grilled or roasted red meats - Full bodied red wines
8. Game – Champagne or full bodied red wine
9. Fruit and cheese – Sweet white, rosé or light red wines
10. Desserts – Sweet dessert wines or liqueurs, fortified
wines

7. Business Dining Etiquette
• Style of eating with utensils
• American
• Start with knife in right hand, fork in left – tines down.
Makes a few cuts, then rest knife on the plate and
switch fork to your right hand – tines up.
• Continental
• Again start with knife in right hand, fork in left – tines
down. Make a few cuts and rest knife on plate and keep
fork in left hand – tines down.
• Conversation at the table
• About relationship not just food
• 2 types of conversations
• Business
• Small talk or light conversation

8. Business Dining Etiquette
• Ending the meal
• Dessert
• Share only when the host offers
• coffee or tea
• Comes after the dinner unless the host offers it up.
• Considered and after dinner drink
• Departing the meal
• Indicating meal is done
• Done by the host
• Napkin at finish
• Who pays?
• Thank you

9. Questions?