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20 Cards in this Set
- Front
- Back
The Business Lunch: The Right Restaurant
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- Do not try new restaurant
- Avoid exotic decors and cuisine - No “fast service” restaurants - Avoid company hangouts - Consider convenience of location for guest - Ask guest for favorite restaurant - If restaurant new to you, visit it ahead of time - If it’s been several months since your last visit, try as if it were new |
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The Business Lunch: Issuing Invitations
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- Call other party to arrange date
* Call 1-2 weeks in advance - You must confirm with client - If you do asking, you are the host - Host pays the bill - Be clear that invitation is business |
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The Business Lunch: Issuing Invitations
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- As a guest, don’t abuse invitation:
* Don’t invite yourself & expect the other person to pay * Never bring someone unannounced - Lunch invitations are safer than dinner - Let invitee know if others are invited - State specific topic to be discussed - Whether they need to bring items - Always reconfirm with guest |
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- Make the reservation
- Know precise number in your party - Know smoking preference - Know if guest(s) have physical disabilities |
The Business Lunch: Reservations
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The Business Lunch: Meeting your Guests
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- Confirm directions in advance
- Allow extra time for traffic - If you are host, arrive early - If you are guest, arrive on time - Check in at reservation desk - More than one entrance, wait in lobby - If guest more than 15 minutes late, call their office - If you are guest and will be delayed, call the restaurant - Large party, be seated only when all have arrived - Hostess leading to table, host follows group |
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4The Business Lunch: Seating Arrangements
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- Best seat (one that looks out) goes to the guest
- Seat to the right of host, place of honor - Ask for another table if: * Too close to kitchen * Underneath air duct or stereo speakerThe |
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The Business Lunch: Ordering Drinks
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- Alcohol not usually part of lunch
- If guest declines drink, you do - If guest orders drink, you should - Doesn’t have to be alcohol - If alcohol, no more than one - As a guest, try to refrain - Drink beer from a glass |
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The Business Lunch: Ordering the Meal
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- As host, make suggestions, if you’ve been there before
- Polite to discuss what sounds good - Guest’s order taken first - If guest orders soup/salad, you do - As guest, order mid-price range - Allergies or dietary restrictions: * Can ask how food is prepared * Acceptable, within reason, to make requests - Don’t order items you don’t know how to eat or that are messy - Do not over-order - Do not share food - Best to order foods that are eaten with fork and knifeThe |
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The Business Lunch: Ordering Dessert/Coffee
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- If time permits, encourage dessert
- Coffee typically ordered after meal - When entrée is cleared away, you can ask for check |
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The Business Lunch: Rules for Better Eating
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- Do not turn wine glass or coffee cup upside down
- Never cut bread or rolls - Do not eat garnishes - Eat with utensil when in doubt - Tuck paper trash under rim of plate - Do not blow on coffee |
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The Business Lunch: Conducting Business
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- General conversation until meal ordered
- Keep voice low - Wrap up discussion before food arrives - Guest never criticizes food or service - Don’t keep notes on table unless approved by dining companion - If you must refer to papers, place papers on seat next to you |
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The Business Lunch: Paying the Bill
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- Pre-arrange how bill will be paid
- Use credit card for easy payment - Do not pull out calculator - Don’t argue about who pays bill - If paying by cash, can ask for receipt |
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The Business Lunch: Saying Goodbye
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- Meal isn’t over until you are out of restaurant
- Host thanks guest for coming - Guest writes thank-you note within 2 days |
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Using Eating Utensils: Zig Zag Method
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- American custom
- All three utensils used with right hand - Fork held in left hand, tines pointed down - Right hand operates the knife |
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Using Eating Utensils
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- Spoon & fork are held horizontally
* 1st knuckle of middle finger and tip of index finger while thumb steadies handle - Knife -tip of index finger pressing over top of blade as you guide it |
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Using Eating Utensils: Zig Zag Method
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- After piece has been cut, diner sets knife down on plate
- Transfer fork to right hand to eat |
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- “Continental” style
- Also used in United States - Fork continuously held in left hand - Fork is downward facing - Knife remains in right hand |
Using Eating Utensils: European Method
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Using Eating Utensils: Tips
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- Flatware never touches the surface of the table
- Don’t allow handle to touch table - Utensil should not be left in any dish that is not flat - End of meal: * Place diagonally across center of plate (10 and 4 on a clock face) * Handles pointing to the right * Cutting edge of knife faces diner * Fork with tines up or downThe |
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The Formal Place Setting
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- You will be given the amount of silver that you need
- Used from the outside in - No more than three of any implement is placed on the table - Butter plate above the forks - Wine glasses set up by size - Water glass directly above knives - Dessert spoons and forks are brought in with dessert - Everything is symmetrical and evenly spaced |
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The Informal Place Setting
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- Fewer courses -less flatware
- Coffee-cup & saucer to right - Dinner plate is not on table when guest sits down - Dessert spoon & fork can come with dessert or be on table |