Session Outlines

“SHAKEN NOT STIRRED”DINING FOR PROFESSIONALS

How much more business could you accomplish if you weren’t worried about which fork to use? Polished dining and corporate entertaining skills contribute to an overall image of competence and confidence. In this very entertaining and informative session, presented over a meal, attendees learn the basics of business dining, with a focus on how behave competently in social situations and how to effectively mix business and pleasure. Anyone who meets or entertains for business would benefit from this presentation.

Rationale for this session:                      
Many otherwise confident businesspeople feel nervous in dining and social settings. When business is the priority, knowing how to conduct yourself in a polished professional way, in both casual and formal dining settings, helps you feel more confident and exude competence and credibility to others.

Upon completion of this seminar, attendees will be able to:

• Conduct themselves properly in any social or business situation;
• Walk into any room showing confidence and “purpose”;
• Leave cocktail and schmoozing functions with your reputation intact;
• Wine and dine graciously with higher-ups, peers, associates or clients;
• Represent your company professionally when you travel for business;
• Communicate confidence and competence in your daily interactions;
• Show respect and leadership through your actions and attitude.

*Sample session over dinner
(Soup & Rolls, Salad, Entrée and Dessert)

• What’s the tangible cost of rudeness to business?
• What is etiquette and why is it important to modern business?
• Presenting…. me! Making an entrance/exit
• First impressions and mastering your non-verbal communication cues.
• Service starts with a smile
• Let the games begin: proper use of business cards and name tags
• Shake, rattle and roll: proper handshakes and introductions
• You know, what’s his name: the art of remembering names
• Choosing the restaurant/making reservations
• Meeting/greeting/seating guests
• Menu selections
• Napkins and use of utensils

Soup is served

• Eating bread and buns
• Proper way to eat soup
• Passing etiquette
• Use of condiments

Salad is served

• Continental versus American style eating
• Eating difficult foods
• General dining etiquette

Entrée is served * wine service option

• Small talk, big meaning: the art of conversation
• Communicating confidence and competence
• A good story begins with….
• The art of interruption
• Is anybody listening? Listening skills.
• A little cheese with that wine? Basic wine etiquette
• Business etiquette basics: telephone, cell phone and email guidelines
• Don’t take the bait: dealing with difficult people/situations with grace and charm

Dessert and coffee are served

• Toasting guidelines
• Paying the bill and tipping etiquette
• You “schmooze,” you lose: being the life of the party
• Burps & Slurps: reception etiquette
• How to work the room
• Take your reputation home with you
• Making toasts and podium protocol
• Building rapport with clients
• Following up: service strategies for leaving with your reputation intact
• Questions and Answers

Copyright TCG Inc.