Greet, Meet, & Eat:
The Ins & Outs of Business Meals

Time: 3–4 hours

Participants: Minimum 15, maximum 60

Type of Instruction: Lecture, discussion, one-on-one training

Objectives: This event has two objectives. In the initial reception, participants learn how to get the most out of a networking situation. In the formal dinner, participants learn how to conduct themselves in a business meal.

Reception (Networking) Topics:

• Preparing for a networking event
• Using nametags
• Eating and drinking at the event
• Introducing yourself
• Introducing others
• Shaking hands
• Talking to individuals
• Talking to groups
• Distributing business cards
• Following up with others

Dinner 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
• 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:

• The sponsoring organization must make all arrangements for the reception and dinner. The cost shown below is for the presentation only. It does not include the cost of the dinner.
• The sponsoring organization must supply individuals who will play the role of a “M.I.P. (“Most Important Person”). We will not charge a fee for these individuals, but the sponsoring organization will need to pay for the M.I.P.’s dinners. We will need at least one M.I.P. per 7 participants.
• The reception requires an open space large enough to hold the participants and, at a minimum, glasses and a beverage (water is fine).
• The dinner requires a salad, bread and butter, a main course, and a dessert with coffee and tea. Appropriate silverware and a napkin are required. The salad should be on the tables when the student enters. A buffet dinner is not acceptable. Small tables, serving no more than 8 are required.

Cost: $15/participant

Take-Away: At the end of the dinner, participants will be given a copy of Business Etiquette: The Do’s & Don’ts of Receptions and Meals.