An etiquette dinner Wednesday evening taught ASU students how to properly maneuver meals with business professionals.
The event was organized by Undergraduate Student Government Downtown Career Services and held at the Hyatt Regency Hotel.
According to Mary Fachman, an ASU Career Services staff member, the event’s purpose is to give students the tools to build relationships in a professional setting.
“We want (students) to develop good social graces and make positive impressions on the people you are dining with,” Fachman said. “That being said, proper dining etiquette goes a long way in those situations, and that’s what I’ll help with tonight.”
Fachman went beyond the basic rules of dining etiquette by showing students the correct ways to fold napkins, which silverware corresponds to what part of the meal and in what order plates should be passed around a table.
While the students were eating their three-course dinner, Fachman gave the students tips on how to be proper and professional during the meal.
“Etiquette is about common sense,” she said. “If you are ever unsure of what to do, simply make sure to watch closely what your host is doing and follow their direction.”
Attendees also had the chance to network with peers at their table, which Fachman said was one of the key goals of the dinner.
“Think of three questions for the guests at your table that go beyond ‘yes’ or ‘no’ answers. Get to know them,” Fachman said.
Shane Early, a sophomore studying science of healthcare delivery at ASU, thought the dinner gave him real-world experience behaving in a professional setting.
“I learned what the proper methods of eating were, but I also learned how to start conversations with others about topics that are important and interesting,” Early said.
Katie Malles, a sophomore studying design management and journalism, initially had some confusion about the silverware but also learned how to interact with friends in a formal setting.
“I was at a table with a lot of the other community assistants from my dorm building,” Malles said. “We all learned how to adapt our relationships to a more professional setting, which was interesting but also good.”
At the end of the dinner, Fachman told the attendees to follow up with the people they had met and ensure that those relationships continued after the evening ended.
“Don’t simply end the meal,” Fachman said. “Leave a business card or some sort of contact information so that you take away more than food from this experience.”
Contact the reporter at Ivana.Gonzalez@asu.edu
