Etiquette. The Business Lunch.

Front 1

The Business Lunch: The Right Restaurant

Back 1

- Do not try new restaurant
- Avoid exotic decors and cuisine
- No “fast service” restaurants
- Avoid company hangouts
- Consider convenience of location for guest
- Ask guest for favorite restaurant
- If restaurant new to you, visit it ahead of time
- If it’s been several months since your last visit, try as if it were new

Front 2

The Business Lunch: Issuing Invitations

Back 2

- Call other party to arrange date
* Call 1-2 weeks in advance
- You must confirm with client
- If you do asking, you are the host
- Host pays the bill
- Be clear that invitation is business

Front 3

The Business Lunch: Issuing Invitations

Back 3

- As a guest, don’t abuse invitation:
* Don’t invite yourself & expect the other person to pay
* Never bring someone unannounced
- Lunch invitations are safer than dinner
- Let invitee know if others are invited
- State specific topic to be discussed
- Whether they need to bring items
- Always reconfirm with guest

Front 4

- Make the reservation
- Know precise number in your party
- Know smoking preference
- Know if guest(s) have physical disabilities

Back 4

The Business Lunch: Reservations

Front 5

The Business Lunch: Meeting your Guests

Back 5

- Confirm directions in advance
- Allow extra time for traffic
- If you are host, arrive early
- If you are guest, arrive on time
- Check in at reservation desk
- More than one entrance, wait in lobby
- If guest more than 15 minutes late, call their office
- If you are guest and will be delayed, call the restaurant
- Large party, be seated only when all have arrived
- Hostess leading to table, host follows group

Front 6

4The Business Lunch: Seating Arrangements

Back 6

- Best seat (one that looks out) goes to the guest
- Seat to the right of host, place of honor
- Ask for another table if:
* Too close to kitchen
* Underneath air duct or stereo speakerThe

Front 7

The Business Lunch: Ordering Drinks

Back 7

- Alcohol not usually part of lunch
- If guest declines drink, you do
- If guest orders drink, you should
- Doesn’t have to be alcohol
- If alcohol, no more than one
- As a guest, try to refrain
- Drink beer from a glass

Front 8

The Business Lunch: Ordering the Meal

Back 8

- As host, make suggestions, if you’ve been there before
- Polite to discuss what sounds good
- Guest’s order taken first
- If guest orders soup/salad, you do
- As guest, order mid-price range
- Allergies or dietary restrictions:
* Can ask how food is prepared
* Acceptable, within reason, to make requests
- Don’t order items you don’t know how to eat or that are messy
- Do not over-order
- Do not share food
- Best to order foods that are eaten with fork and knifeThe

Front 9

The Business Lunch: Ordering Dessert/Coffee

Back 9

- If time permits, encourage dessert
- Coffee typically ordered after meal
- When entrée is cleared away, you can ask for check

Front 10

The Business Lunch: Rules for Better Eating

Back 10

- Do not turn wine glass or coffee cup upside down
- Never cut bread or rolls
- Do not eat garnishes
- Eat with utensil when in doubt
- Tuck paper trash under rim of plate
- Do not blow on coffee

Front 11

The Business Lunch: Conducting Business

Back 11

- General conversation until meal ordered
- Keep voice low
- Wrap up discussion before food arrives
- Guest never criticizes food or service
- Don’t keep notes on table unless approved by dining companion
- If you must refer to papers, place papers on seat next to you

Front 12

The Business Lunch: Paying the Bill

Back 12

- Pre-arrange how bill will be paid
- Use credit card for easy payment
- Do not pull out calculator
- Don’t argue about who pays bill
- If paying by cash, can ask for receipt

Front 13

The Business Lunch: Saying Goodbye

Back 13

- Meal isn’t over until you are out of restaurant
- Host thanks guest for coming
- Guest writes thank-you note within 2 days

Front 14

Using Eating Utensils: Zig Zag Method

Back 14

- American custom
- All three utensils used with right hand
- Fork held in left hand, tines pointed down
- Right hand operates the knife

Front 15

Using Eating Utensils

Back 15

- Spoon & fork are held horizontally
* 1st knuckle of middle finger and tip of index finger while thumb steadies handle
- Knife -tip of index finger pressing over top of blade as you guide it

Front 16

Using Eating Utensils: Zig Zag Method

Back 16

- After piece has been cut, diner sets knife down on plate
- Transfer fork to right hand to eat

Front 17

- “Continental” style
- Also used in United States
- Fork continuously held in left hand
- Fork is downward facing
- Knife remains in right hand

Back 17

Using Eating Utensils: European Method

Front 18

Using Eating Utensils: Tips

Back 18

- Flatware never touches the surface of the table
- Don’t allow handle to touch table
- Utensil should not be left in any dish that is not flat

- End of meal:
* Place diagonally across center of plate (10 and 4 on a clock face)
* Handles pointing to the right
* Cutting edge of knife faces diner
* Fork with tines up or downThe

Front 19

The Formal Place Setting

Back 19

- You will be given the amount of silver that you need
- Used from the outside in
- No more than three of any implement is placed on the table
- Butter plate above the forks
- Wine glasses set up by size
- Water glass directly above knives
- Dessert spoons and forks are brought in with dessert
- Everything is symmetrical and evenly spaced

Front 20

The Informal Place Setting

Back 20

- Fewer courses -less flatware
- Coffee-cup & saucer to right
- Dinner plate is not on table when guest sits down
- Dessert spoon & fork can come with dessert or be on table