Legend has it that when car maker Henry Ford took a prospective employee out to dinner, he was looking for more than just the nuts and bolts of a decent car industry worker. In fact, if one of these hopefuls seasoned his food before he tasted it, he was out of the running.
That’s right — salt early, no job.
To protect students from potential etiquette pitfalls such as this, the Career Center and Aramark Uniform Services sponsored the “Be a Star” dinner and reception Thursday night in the EMU Fir Room.
“Etiquette is fascinating. It’s an interesting ritual,” said Nadia Anderson, a senior classics major who attended the event.
A pair of certified etiquette experts guided about 70 students through the fine points of dining and gave them tips for how to conduct themselves at a business reception.
Linda Reed, co-owner of Burns & Reed Enterprise, told students that “etiquette changes, but as long as you know the basics, you’ll know how to shine.”
The program began with an uninstructed reception. University Catering provided a table of finger food and beverages.
After the reception, Reed asked how many students went straight for the food. Many students raised their hands, laughing at their faux pas.
Free food is not always good, Reed warned.
“If you go directly to the food table it’s not going to give the opportunity to begin conversation,” Reed said.
Reed and Burns gave students a few tips for success at a business reception. They said to leave the right hand free for handshaking and to use the “let’s mingle” technique to gracefully ease out of a conversation.
On handshakes, the team offered a somewhat unconventional technique for avoiding sweaty palms. They suggested rubbing anti-perspirant on your hands before heading out to make an impact in the business world.
Then it was on to the three-course dinner.
Ted Hawksford, an Aramark human resources manager, considered every detail when planning the menu and place settings for the event.
He said many students are never exposed to formal dinners and do not know what to do when a prospective employer wants to have a business meal.
The most important thing to remember, Reed said, is to watch the host or hostess.
What he or she does with the napkin, for example, can send important signals to a guest. If a host puts a napkin in his or her lap before saying grace, it means grace will not be said before that meal and guests may place their napkins in their laps.
And always remember, elbows in and off the table and fork tines down when bringing food to the mouth.
“This is how to ascend the social pyramid — through your fork tines,” Anderson said.
One student asked what to do if you don’t like the soup.
“Just move it around a little bit,” Reed said.
Throughout the meal it is also important to take small bites.
“You will be a much better player at the table if you take small bites,” Reed said.
The next skill-building workshop sponsored by the Career Center and Aramark will be on dressing for success and will take place winter term.
