Students learn etiquette with help from alumni
More than 50 seniors recently attended an etiquette dinner hosted by the College's Office of Career Enhancing Life Skills (CELS). Alumni were also present to provide networking opportunities for the students.
Ever wondered how to avoid that awkward moment during a business meeting at a restaurant when the check comes and no one is sure who is paying for whom?
If you’re the host, try this:
Before the check comes, excuse yourself to the bathroom. Give your waiter or waitress your credit card and say you will sign for it on the way out. That way the check never reaches the table and who is paying is never in question.
That’s one of the lessons in real-life business etiquette that College seniors learned at a recent etiquette dinner on campus. Hosted by the College’s Office of Career Enhancing Life Skills, the event was designed to give students the skills and knowledge to be more comfortable in a professional environment as they prepare to enter the work force.
More than 50 seniors attended the dinner, which was led by an etiquette-dining specialist, Jean Papalia, principal of A+ Etiquette and director of the Tufts Career Center.
“It was extremely informative,” said Kyle Matson ’14, one of the attendees. “I feel much more comfortable if I need to have a business meal with a potential employer, and I learned the proper etiquette should I be the host as well.”
Among other lessons, the senior said he learned that the host should toast the guest of honor, but the guest of honor should not drink when being toasted, merely bask in the glory. The guest of honor only drinks after making a reciprocal toast to the host.
“It was so helpful to learn while the food was right in front of me,” Matson said. “You could ask questions, and it was an excellent learning environment.”
Alumni Tammy Clayton-Reid ’01, Lynn Cooley ’76, Dave Boettcher ’02, Robert Gardner ’82 and Dwayne Stallings ’99 also participated in the dinner. They provided networking opportunities for students interested in the alumni’s professions and added an extra measure of realism to the dinner.