Momentum - Business to Business Online Magazine Summer 2017 Issue | Page 14

Business Etiquette
Business Luncheon
Etiquette
We all know the regular rules; elbows off the table, don’t
talk with your mouth full, chew with your mouth shut, don’t
pick your teeth. But, there are some other things you may
not have considered.
Here are some tips to make the best impression at a large
business lunch or dinner function.
Dietary Restrictions: When you RSVP, let the person know
your restriction. This way the venue has prior notification
and you won’t have to wait forever for your meal.
Don’t ask for special services or food that you can live
without for one meal. If you are just a picky person, don’t be
difficult to a venue trying to serve 100+ people in a timely
manner.
Late Arrival: Find an open seat and sit down quietly. Don’t
disrupt the presenter or speaker or other guests listening to
the presentation.
The Meal: When looking at the place setting in front of you,
remember: solids on your left (bread plate), liquids on your
right (water, ice tea, coffee). BMW rule: Bread plate to the
left, meat in the middle, and water to the right.
When cutting your food, angle your knife slightly to the side
so it doesn’t squeak on your plate. And, please don’t bang
silverware while a presenter is speaking.
14
MOMENTUM / Summer 2017
By: Hilary Hart,
Tradicao Brazilian Steakhouse
Don’t begin your eating until the entire table is served.
With dinner rolls, break off and butter one small piece of
bread at a time on the plate; avoid making a sandwich or
cramming huge bites into your mouth. This also helps with
crumbs unknowingly decorating your face.
When eating from a buffet, remember this isn’t all-you-
can-eat or pile on your plate. Take one plate and smaller
portions and leave some for the people at the end of the
line. In other words: Don’t overindulge; this is not your last
meal.
Remember: Say “Please” and “Thank You” to the people
serving you. They work hard and small courtesies are
appreciated.
After the Meal: When you are finished eating, place the
knife and fork prongs down side by side on the plate with
the handles at 4 o’clock; the waiter will understand this as
the “I am finished” position.