Interview Dining Etiquette

An Article by Margaret Page, Etiquette and Protocol Consultant, Etiquette Page

Eating is not an executive skill, but it is especially hard to imagine why anyone negotiating the rise to the top would consider it possible to skip mastering the very simple requirements… what else did they skip learning? - A Fortune 500 CEO

Are you looking to land the job of your dreams? Your opportunity to dine with a potential employer gives you the chance to put your best foot forward and shine. Remember these guidelines and you will be able approach the event with confidence and ease.

1. Make sure you write down the restaurant’s name, location, and the time of the event. Don’t rely on your memory to recall all the details.
2. Scout out the location ahead of time. Find out how long it takes you to get there and schedule yourself to arrive at least fifteen minutes prior to the designated time. If your host has not given instructions to the restaurant relative to seating you when you arrive, simply wait in the lobby.
3. Dress appropriately in business attire keeping in mind the nature of the business you are interviewing with and the restaurant or the venue.
4. When being seated in a restaurant, the guest follows the wait staff person directing people to the table. The host brings up the rear. Be seated by approaching the chair so that your left side is closest to the right hand side of the chair when standing behind it.
5. If you are seated at the table before others arrive – don’t touch anything.
6. In North America, it is customary to rise and shake hands with the other guests as they arrive. Remember the business world is gender neutral. Handshakes should be web to web with two firm pumps. Many people draw conclusions about others solely on their handshake. Make sure your handshake says, “I am proud to be me.”
7. Your host may discreetly let you know the limits of their hospitality by way of a suggestion such as, “Let’s start with an appetizer.” You, being the guest, will be asked to order first. If the host hasn’t recommended certain dishes it is wise to stick with items that are easy to eat. Avoid things like spaghetti, ribs, or crab legs.
8. The use of alcohol at a business meeting should be avoided.
9. If the wait staff has not positioned the napkin on your lap, you may pick it up and place it on the lap with the fold towards the body.
10. If you are confused about which bread plate is yours, or which water glass is yours, simply use the acronym BMW: “B” for bread, which is on the left. “M” for meal, which is in the center. “W” for water which is on the right.
11. The host leads the way and signals when to start eating. Pace yourself with the other diners, pause, and be observant.
12. With each course, use the utensils from the outside in. Once a utensil has been picked up, it should never be returned to the table. It must be either in the hand or on the plate.
13. Sit straight against the back of the chair with your feet flat on the floor. Elbows should be kept close to your sides when eating. Elbows or forearms are never placed on the table.
14. If you need to use the rest room, simply say, “Please excuse me.” It is not necessary to say where you are going. Push your chair back and exit it from your right side. Leave your napkin on the chair back or seat of the chair – don’t put it back on the table until you are done eating.
15. Use the silent service code to describe when you are done. Imagine that the plate is the face of a clock-- place the knife and fork in the 10:20 position. Tips of knife and fork at the 10 position and handles of the knife and fork in the 4 position, beside each other.
16. When finished, pick up your napkin and place it to the left of the dinner plate.

Take the time to enrol in a business and dining etiquette class so you too will have all the skills needed to help you rise to the top with ease.

Margaret Page is an Etiquette and Protocol Consultant, and founder of Etiquette Page. She can be reached at (604) 886-6523 or by e-mail at Etiquettepage@aol.com

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