Business Class

I know a local executive who enjoys entertaining clients on his yacht. He generally invites his staff—with the exception of one worker, for fear that this worker’s terrible table manners will reflect poorly on the corporation. The example is one of many that illustrate the importance of dining etiquette to a businessperson’s skill set.

By now you should know the basics: Don’t dip your bread in the butter, tuck your napkin in your shirt or lick your fingers, among other dreadful gaffes. Do you also know how to graciously initiate and conclude the most common business-oriented meal?

The rules for the host are fairly simple: The host should ask, "Can you join me as my guest for lunch next week?" and choose a restaurant that is convenient for the guest and serves food that the guest enjoys. (If you don’t know, ask the guest or the guest’s assistant.) The host should arrive ahead of time and make arrangements that the bill be paid without the guest ever seeing it. This avoids the awkward moment when the bill arrives.

It also helps for a host to get to know the restaurant manager or maitre d’ to make sure to get the best table possible; consider views, noise level, traffic from the kitchen, and preference of a booth or table.

If you’re the guest, your role is fairly simple: Be on time, mind your manners and, if you’re not sure how to handle various situations, follow the lead of the host. Definitely don’t order the most expensive item on the menu or order foods that are challenging to eat, such as spaghetti, hamburgers or lobster.

If you’re not sure about your own etiquette skills, whether you’re the guest or host, I suggest you learn or brush up with books or a class. It may be the difference between landing the new account or getting invited onto the boss’ yacht.