Deborah OConnor September 10, 2013

We all dine out at one time or another, for business as well as pleasure.There is a wealth of information on how to do this correctly and I havebeen asked once again to elucidate on the intricacies of businessdining.

•    Making reservations can make things easier. If youare arranging a business lunch or dinner, be sure to ask pertinentquestions regarding private rooms, special dietary requirements, andwheelchair access. If you want a specific table, this is the time toreserve it. If for some reason you need to cancel your luncheon meeting, be sure to cancel your reservations.

•    Arrive at therestaurant early to be sure everything is in order. Speak to the manager or maître d’ to ensure that things have been done as requested. Thiswill give you time to make changes if necessary.

•    Somerestaurants will not seat parties that are not complete. If you doarrive early and you are seated, do not order anything and do not touchanything. Do not put your napkin on your lap, do not drink your water,and definitely do not eat the bread and butter. How embarrassing itwould be if your host arrives to find you with your mouth full of bread, crumbs on the tablecloth, and a puddle of water around your glass.Simply sit quietly and wait for your host.  

•    If you arriveto find you have been given a less-than-great table, speak to the mâitre d’. Ask for a better table and they will accommodate you if there isone available.

•    Waiters should be called ‘waiter’ and waitresses are properly called ‘Miss’.

•    If you have complaints regarding noise or boisterous patrons, ask themaître d’ to intervene. Do not try to do it yourself.

•    If wine is to be served, the wine list will be given to the host. He who pays chooses.

•    When the meal is served, the host does not begin until everyone has been served.

•    If one has a complaint about the food, summon the waiter and discreetly explain the problem. It should be taken care of. Do not disturb theother diners if possible.

•    No plate should be cleared untilall diners are finished. The proper way to signal that you are finishedis the ’10-20’ position of your silverware. Your knife and fork shouldbe laid across your plate with the tines and blade at 10:00 o’clock andthe bottoms at 4:00 o’clock, hence the term ‘10-20’. Most waiters knowthis and appreciate it when you signal. The crossover of knife and forksignals that you are taking a break and have not finished your meal.

•    The person who asks others to dine is the one who pays the restauranttab and should make this clear at the time of the invitation. The person who asks the waiter to bring the bill is the one who will be expectedto pay it. These two should be the same. There is no need to make thegrand gesture to reach for the bill. An offer to reciprocate is alwaysappreciated.

Deborah O’Connor is a social strategist and founder and president of Successful Image LLC with offices in Columbia and Atlanta. She offers training and seminars on image management, workplace etiquette, and social skillsnecessary to succeed in life professionally and personally. Contactat:  [email protected]        www.successfulimage.biz