In a global competitive environment, executives are not only expected to be be cognizant with Java, C, C++, Unix and Oracle but must also be well-versed in social graces and skills. Executives, today, are no longer confined to their work laboratories or the office floor but, as part share holders of the company, are expected to execute managerial responsibilities. From time to time, these may constitute cementing a relationship with clients over a power lunch adding final touches to the new business strategy or ironing out intra-office differences over the buffet table. An excessive preoccupation with which piece of cutlery to use, stemming from inadequate knowledge about dining etiquette, may reveal cracks in your professional aura and distract attention from the purpose of conducting a meeting in the backdrop of a more relaxed setting than an office or a conference room. In order to make a positive impression, it is critical that executives are poised and at ease with the rules of formal dining etiquette.
Keep the conversation going: Although the business meal is essentially meant to transact business in a relaxed ambiance, let not business concerns dominate conversation in between courses. You do not have to be scintilla tingly witty but try being an interesting dinner conversationalists to keep up the smooth flow of conversation. If you share nothing in common with your host, encourage him to speak about his her professional background. Do not ask questions that can be construed as personal. Do not forget to switch your mobile phone while conversing with your host. It sends a signal that the person sitting next to you is important for the following hour.
Posture:Sit up straight at the table, with your arms close to your body. It makes the right impression. You should neither lean on the back of the chair nor bend forward to place elbows on the table. Elbows on the table are acceptable only in between courses not while you are eating on the table. By doing so, you will be blocking dining space. Keep your elbows folded and rest your wrists rest lightly on the table.
Use of napkin: Typically, you may want to place the napkin on your lap soon after sitting down at the table (but follow your host's lead). The napkin remains on your lap throughout the entire meal and should be used to gently blot your mouth. If you need to leave the table during the course of the meal, place the napkin on your chair not on the table. If your napkin falls on the floor during a very formal event, do not retrieve it. You should be able to signal a member of the serving staff that you need a fresh one. Once the meal is over, place the napkin neatly on the table to the right of your dinner plate. It should not be crumpled or twisted, which would reveal untidiness or nervousness, respectively; nor should it be folded, which might be seen as an implication that you think your hosts might reuse it without washing.
This is the trickiest part of the meal. As a rule do not order alcohol, if your host does not drink. As a guest, you should not order the most expensive dish on the menu unless the host urges you to do so. If you are still mastering the art of eating with the fork and the knife, order foods that are simpler to cut with these instruments.
Ordering Wine: Avoid ordering hard liquor, stick to cocktails or wine. If you are served chilled wine hold the glass by the stem. Wine served at room temperature is held by the bowl. Remember, the wineglass is placed at the right of the table and salad and the and breadbasket to the left. If you are the only person who does not drink, do not feel dismayed or create a fuss. When your host asks you for your choice merely say. "Not today, I would prefer a fruit punch. It sounds far better than primely stating, "NO, I drink only water."
Use of Cutlery: Do not be intimidated by the bewildering array of cutlery placed next to your plate. Start with the knife, fork, or spoon farthest from your plate and work your way in, using one piece for each course. The salad fork is usually plate on your latest your outermost left, followed by the dinner fork. The soup spoon is placed on the outermost right, followed by the salad and dinner knives The dessert spoon and fork are above your plate or brought out with dessert. Remember the golden rule is to work from the outside in and you'll be fine.
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