Manager Business Dinner Etiquette

"Etiquette makes others feel more comfortable and more respectful."

American etiquette expert Stephanie Hautown (StephanieHorton) said.

And as the meal is held

"Although it is not important to see what is right and what is wrong on a business meal, it is not the case."

Stephanie Hautown said, "if a customer sees you twisting your nose with napkins, they may think that since he doesn't care about basic social etiquette, what else does he care about? With such a thought, it's hard for the client to have the confidence to give you a great deal of meaning."

This means that managers need to pay attention to some unwritten rules on the business table.

Don't think that as long as you are enthusiastic, choose the most expensive dining places and behave gracefully as long as you eat, you will impress your guests.

Before deciding where to eat, managers first need to determine the time of a business meal.

Although the meeting on the table usually takes place in the lunch hour, it is very difficult for most professionals to get out of their busy work.

If you invite a heavyweight figure at lunch time, you will deprive him of some time.

Although guests will accept this invitation, you may be very disgusted in private.

It is a better choice for a professional person with a very tense time to meet with a breakfast or coffee time.

It is equally important to choose the right place to eat.

Arrange partners or potential customers to meet in restaurants, which will make each other feel that their status is equal, and no one has the advantage of location.

But if you invite guests to the company's conference room or at home, it's easy to cause some imbalance between you and your partner, which may upset the other party.

Of course, sometimes this is deliberately arranged.

But without that plan, a better place would be a restaurant.

Expensive restaurants make guests feel that you value them, and a cheap restaurant will only make you and your company look cheap.

The manager wants to make sure that the restaurant accepts the reservation.

No matter how wonderful the environment of a restaurant is, no one is willing to wait for an empty table for 45 minutes.

After your guests have accepted the time and date of the dinner, the manager must confirm all the details of the meeting by e-mail, try to choose the restaurant near the guest office.

After choosing a good restaurant, the manager should provide his credit card information to the restaurant before the start of the dinner, so that they can deal with the bill including a certain tip in advance, not after the meal.

A very inappropriate move on the business dining table is the use of mobile phones.

Some restaurants in the United States usually ask their guests to leave their cell phones to the front desk before they sit down, so that they will not cause interference to others.

Other improper behaviors on the table include: some managers immediately cut and divide all the food after the food is served, but the food in the tray does not seem to be too much; speak with mouthful of food; bite too much food, too much; eat too fast (in fact, eat rhythmic); put arms on the table; treat the waiter's attitude rudely; talk about too personal topics, or other inappropriate topics; speak too loudly; and enter the business topic too early.

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In business dinner, you usually have 5-10 minutes informal conversation with the other person, let the other party relax first and break the deadlock. Some managers have stacked their plates together after eating, but this is actually a waiter's job.

Some etiquette details have different ways of understanding in different places.

In Seattle, for example, when ladies leave the table, men do not have to stand up.

In South America, ladies leave, men must stand up and show.

But no matter where, the commercial taboo is a bit taboo. It is very impolite for a lady to put her wallet on the table. She can choose to put it under the table or under the chair.

Of course, another taboo for business eating is to drink alcohol with high alcohol content.

But this has different understanding in different cultures.

Although these rituals seem very complicated, the bottom line of etiquette is to avoid making guests unhappy.

There is no manager who knows nothing about etiquette in the world, only lazy people who refuse to learn.

In western culture, managers who may not even use knives and forks are not only losing face, but also work or business opportunities in important business situations.