Executive Dining: Hosting Business Meals
“Every business meal represents an opportunity for relationship building.”
Executive dining etiquette skills are pivotal to every business occasion where food and drink are served. Far more than table manners and dining etiquette, Executive Presence at business meals requires poise, a polished presence and an understanding of the role of both Host and Guest.
The ability to dine confidently anywhere and with anyone is an intrinsic part of Executive Presence. Ensure you have the expertise to navigate every business meal from boardroom luncheon to formal dinner and to entertain clients with ease.
Given today’s casual lifestyle, many new professionals lack the fundamental executive dining etiquette skills required in the corporate world:
- Making and responding to toasts
- Dining at restaurants and paying the bill
- Protocols of leaving the table during a meal
- Timing: When to start discussing business
- Alcohol: To drink or not to drink
- Selecting and ordering the right wine
Every session covers:
- Five types of business meals
- How to be a Gracious Guest or Hospitable Host
- Three styles of eating: American, Continental and Japanese
- Trainging for wine novices
- How to eat difficult foods
- Top five dining blunders
- Place settings and handling flatware, napkins
- Selecting the correct flatware at a formal dinner
- Taking care of the check and gratuities
Contact CCI for more information
Corporate Response to CCI’s training
This client presented a common problem:
“In the pharmaceutical industry, our sales representatives regularly host our clients at business luncheons and dinners. Some of these reps are young and not yet comfortable at business meals. It’s also our belief that some of senior sales people could benefit equally from your training.”
CCI conducted a dining tutorial over a four-course meal with the sales representatives at their national sales meeting.
Here’s the response from a senior manager:
“I had no idea your training covered so much. Based on conversations with our reps, I believe all of us have adopted your way of handling the bill – it’s a total problem solver.
Your suggestion about how to invite clients to dinner demonstrated integrity, sincerity and professionalism. We all benefited from your training.”