Eat, Drink, and Get Hired
By Chelsea Wootten
Shoulders back, chairs pushed in, and elbows off the table, Delaware Technical Community College Owens’ students received a lesson in the art of dining etiquette on November 18 in the Carter Partnership Center.
The class, one of several Eyes on You events generated by Dr. Smith and organized by Developmental Workforce and Student Affairs, revolved around the concept that the way people eat, knowing which utensils to use when, and how you behave in dining situations can affect the way you’re seen by possible employers.
Special Programs Director Kristen Bacon said the events are designed to help students develop professionalism as they start looking for jobs.
“It’s important to prepare students for going into the workforce,” Bacon said.
Being professional in dining situations is a big part of that, Bacon said.
The class started with a lesson in place settings, what the different utensils were, where they were placed around the plate, and when to use them. For example, a salad was placed at every seat when participants arrived, so guests were told to use the first fork in from the left, the salad fork, for that portion of the meal.
While participants ate their first course, instructor Grace Murdock, M. Ed, who has over 30 years of experience in education and business, began a powerpoint presentation, discussing her personal interest in dining etiquette and the do’s and don’ts of dining in a professional setting.
“I grew up with a mother who was very insistent that her family and her girls knew good manners,” Murdock said. “It just seemed like a natural thing to do when I started my business, Professional Grace, and teaching business etiquette, it was a big part of that.”
Murdock started Professional Grace in 2000 with Murdock’s primary focuses being in business etiquette and professionalism.
“Dining etiquette lent itself quite well to my interests,” Murdock said. “It’s become a big passion of mine.”
Through her work, Murdock has provided many useful tips and techniques for schools and businesses to implement to create professional, happy work environments. Some of her clients include the Salisbury School, Salisbury University, and Wor-Wic Community College.
The event also included tips on proper conversational topics for meals, how professionals can politely excuse themselvesfor a phone call, and a variety of other faux pas Murdock had come across over the course of her career.
Topics like health issues should be avoided at the dinner table, Murdock said. And if you are expecting a call during your meal, make sure you let your table-mates know when you arrive, rather than leaving unexpectedly in the middle of the conversation.
One of the biggest no-no’s in dining etiquette: Correcting your host.
Never correct the host even if you know they are making a mistake. If you make a point of calling them on it, you’re the one who is in the wrong, Murdock said.
One of the attendees, Human Services major Ronnie Webb, signed up for the event, and found the information he learned to be beneficial in both personal and professional settings.
“It teaches you a lot of dining tips for when you go out,” Webb said.
It’s important to know how to act around different people in different settings, Webb added, especially when going into work like Human Services.
The class ended with a drawing for four informational brochures prepared by Murdock that hit on information provided during the presentation.