BY DAN DUTCHER & STEPH STOSS, KU SCHOOL OF BUSINESS COMMUNICATION INTERNS
Teaching students to act professionally during meals is no
easy task, even if food is involved. The University of Kansas Career Center and
the Student Alumni Association host the Etiquette Dinner twice a year, one in
the fall and spring, to teach students how to conduct themselves with
professional etiquette during a business dinner.
Tuesday, Oct. 2, marked the first event of the 2012-2013
school year.
We had the opportunity to attend an etiquette dinner, which
was nerve-wracking, informational and fun.
Not only do a resume, cover letter and interview with a
company demonstrate an individual’s professionalism success, but the real test comes
with proper use of table manners. This isn’t a rundown of mom-and-pop’s table
manners from keeping elbows off the table, it goes beyond that. Business
dinners are less about the food and more about the business and manners.
The dinner featured a business attire fashion show and
discussion panel before the meal. Much like opening a can of soda in a quiet
room, the first question of the evening is asked and directs the panel toward
resume, interviews, social media portrayal and how to land a great job after
graduation.
“The more well-rounded a person is,” said Joe Burke, retail
recruiting specialist at Hy-Vee, “the better that person will transfer into the
workforce.”
Most of the panel members agree that experience and
involvement are more important than what kind of degree you have. Employers are
more interested in an applicant’s ability to take on real world tasks in the
professional world, the kind of experience that isn’t found in a textbook.
Presentation is also important to an employer, not
specifically at a dinner, but also how the individual dresses, talks and
represents himself or herself on social media outlets. Anything posted to
Facebook, Twitter and blogs reflects the kind of person the individual is and
represents the company for which he works.
“I enjoyed the question and answer panel portion at the
beginning of the evening the most,” said Kelsey McConnell, a junior in
accounting from Overland Park, Kan. “They were all recruiters and provided
awesome insights about the keys to interview success.”
Panel guests provided answers that stemmed beyond the
questions. The answers taught students how to apply classroom knowledge and skills
to position themselves as better candidates for a job.
After the discussion panel was the business dinner, where
not only the students had the opportunity to talk one-on-one with a panel
member, but everyone learned appropriate table manners.
The rules flowed like wild fire, such as how to fold your
napkin when it’s on the lap and rules about how to pass items on the table.
When offering bread, fake left then continue to pass to the right until it
reaches full circle. Each item on the table has a specific place, and when
positioned in particular ways gives notion to the server how to act. There are
more silverware pieces surrounding a plate than fingers on any one individual’s
hand.
“It would have been nice to have a print out of the
etiquette rules, “McConnell said. “I feel like I forgot some of the things she
said after the dinner.”
Practice does make perfect, which is why we created an
easy-on-the-go cheat sheet, or I mean, memory bank, for back pocket access.
Dan’s advice: BMW: If you’re wondering which glass of water
is yours, just remember BMW. From left to right, it’s bread, meal, water. Your
bread plate, is on the left side of your plate and your water is on the right.
Steph’s advice: Only cut two or three bites at a time. Rest
the knife across the top of your plate, sharp edge toward you, for easy access.
When finished with the meal, place the knife down in 4 o’clock position on your
plate with the fork, tines down, below it. This tells your server you have
finished with your meal and he may take your plate.
