GROOMING & PRO ETIQUETTE Chapter 11 Engaging Business Meals And…
GROOMING & PRO ETIQUETTE
Engaging Business Meals And Parties
-Make couple suggestions a let guest choose
-Go to restaurant that you've been to or restaurant that will appeal your guest
-Check availability and time that the guest are free.
A day before meeting, confirm date, time, reservation with the restaurant.
3)Pay Before Eat
Ask the maitre to take credit cards for preapproval, sign the receipt, gratuity 18-20%, request mail the receipt with stamp mailed to you.
-Arrive early before your guest.
-Choose a appropriate place.
-Wait for guest in the lobby
Take the Worse Seat
-Motion your guest to follow d'maitre top the table
-Allow them to seat at the best seat.
-Guest never sit looking at a mirror or toward the kitchen
-Take a couple minutes to get situated
-Suggest food from each item of the course on the menu.
-Order the same number of menu your guest does.
-Implement table manners when the food arrive
Know when To Start Talking Business
-Don't discuss business matters during the meal
-Conduct meeting in a suitable place.
-Keep your voice low and pleasant
-Don't mess up table with things
Planning and Stay Organised throughout Process
Select decorations and supplies; arrange table, tent, chairs and other equipment if necessary
Select platters and serving dishes, matching each menu to a container and utensils
Plan menu,prepare for grocery and beverage list
Determine guest list
**Assembling the Right Crowd
Include all necessary information in invitation like who is inviting and invited, purpose, date,time and so on
Considering significant of others and children
Determine guest attire
Provide directions and parking
Dealing with RSVP
-formal;phone and email response for invitation
-informal; written invitations and request for RSVP
Review the names of guests, spouses, and significant others; company affiliations, and interesting
tidbits from newspaper
-Greet them, use name, shake hands, say thankful that they come, introduce newcomers, talk to guest and offer drinks
-Welcome any uninvited guest
Running the Meal
Provide a drop-off table for cocktail glasses
Think about traffic flow
Set up bar away from people to avoid congestion
-Station yourself at the door, accept compliments, say thank you for coming
How to handle cocktail with no seats
-Hold your drink in your left hand so that your handshaking hand cannot be mistaken for a freshly caught mackerel.
-If you are holding both drink and food and someone approaches you, put the food on a nearby table and offer your right hand
Attending a Banquet
-Large luncheon or dinner typically hosted by a company or other organization
-Don’t overeat or over drink be polite to those whom you meet; and never forget that as pleasant as the surroundings
Acting a host and Master of Ceremonies
-The host is the person who represents the organization having the banquet
-Make the appropriate contact people available to your speaker and guests.
-ensure that the speaker is at the right place at the right time and has everything he needs.
Making and Receiving Toast
-The host can and should propose the first toast to begin the dining.
-If the event has a guest of honor, the host proposes a toast to that person.
-If the guest of honor is a dignitary, a very important person, or a distinguished elder, it is a sign of respect for everyone to rise to perform the toast.