Business Etiquette Basics
In Gina's Business Etiquette training program, you will learn how to move gracefully through the world of networking at receptions and at meal events while projecting a polished professional image. It is more than just eating with the right fork!
However, with the number of forks, knives and spoons sometimes set out for a formal meal, it’s no wonder confusion arises. Here are some tips on table settings.
The napkin is put in the center of the place setting, or to the left of the forks if a plate is already on the table. The butter knife rests on the bread plate, which sits directly above the forks on the left.
As for the other cutlery, a good rule of thumb is to begin using the utensils farthest from the plate and work your way in. The salad fork is placed to the far left, and the larger dinner fork goes next to the plate. Dessert spoons and forks are smaller in size than regular cutlery and are either placed directly above the plate – the spoon on top, with the handle of the spoon on the right and the fork handle on the left – or brought to the table when dessert is served. The salad plate is put directly on top of the dinner plate when salad is the first course, or set to the left of the forks. Knives go to the right, with the dinner knife on the inside and the salad knife to the right. A dinner spoon, useful for sauces, goes next to the salad knife, and when necessary, the soup spoon is placed to the far right.
Finally, all glasses go above and to the right of the main plate, beginning with the water goblet at the far left, then the red-wine glass, which is larger than the white-wine glass.
Gina In The News
B2B Etiquette Event: Making Connections with Confidence
- By Nugnandini Chhetri, Soka University, December 07, 2021
Impressing a potential employer while trying to remember which fork is used for the salad can be nerve-racking. Bridges to Business helped prepare SUA students for those moments through its networking and dining etiquette event on Nov. 6.
About a dozen students gathered for a simulated business dinner at the Athenaeum. Gina Snyder, a career counselor and business etiquette trainer, guided students through the meal, teaching them skills and providing advice. From the Continental way of using a fork and knife to shaking hands gracefully while holding a plate and a glass, Snyder had it all covered during the four-hour event.
One key aspect of the event was learning how to make small talk in professional settings, an important stepping stone in forming business connections.
Snyder explained that small talk is more significant than it seems. “Small talk leads to big talk,” she said. “And big talk leads to warm connections. Warm connections are people you can call on for advice, ideas, and suggestions, and they can call on you for the same. This can happen quickly at a networking event, or just anywhere you open yourself up to talking with someone you do not know.”
The participants had many opportunities to practice as they navigated the group and introduced themselves to other students. There were demonstrations showing the proper way of introducing oneself and others in a group of employees and supervisors, and the students had a wonderful time watching fellow students act out the roles of recruiters and directors of companies.
Read the full article by Nugnandini Chhetri here at Soka.edu.