Don’t Salt:
The Etiquette of Business Meals

Time: 50–75 minutes

Participants: Minimum 15, no maximum

Type of Instruction: Presentation, followed by question-and-answer period.

Objective: Learn how to conduct yourself in a business meal and avoid making mistakes that could potentially damage your career.

Topics:

• Distinguishing between the M.I.P (“Most Important Person”) and the host
• Understanding the responsibilities of the host
• Knowing how to be a good guest
• Identifying the six types of business meals
• Making reservations
• Responding to an R.S.V.P.
• Dealing with cars and parking
• Checking coats and other belongings
• Meeting people at a restaurant
• Behaving properly at the table
• Ordering from the menu (and what foods not to order)
• Understanding place settings
• Using silverware and napkins correctly
• Understanding the order of courses
• Toasting correctly
• Eating properly
• Pausing or leaving the table
• Talking business at the correct time
• Dealing with the check and tipping

Requirements:

• Classroom or suitable room
• Computer (with PowerPoint)
• Projector
• Screen

Cost: $20/participant