Candace Chambers
Blue & White Flash / News Editor
Jackson State University students learned the proper steps to follow when taken out to a formal dinner at the “Beyond Please and Thank You” Etiquette Dinner held on Feb. 13, 2013. The event was hosted by the Career Services Center (CSC) and focused on the importance of etiquette in the job hiring process.
A reception was held before the start of the dinner. Inside of Ballroom A, tables were eloquently decorated with flower centerpieces along with name placards, dining dishes, and take home mints. Lashanda Jordan, CSC Director, opened the event by thanking corporate sponsors, which included State Farm, Regions Bank, L3 Communications, and Enterprise.
At each table of 8, a host from various departments at JSU and representatives from corporate sponsors engaged students in dialogue and provided assistance throughout the meal.
JSU President Carolyn Meyers served as one of the hosts for the night. She stated that employees are the face of their company and employers should be able to focus on an employee’s skills, not their manners.
“[Good etiquette] helps other people have a positive acceptable opinion of you. They are looking at the impression you’re giving off and how you interact in social settings,” said Meyers.
LaVenita Cottrell, CSC Assistant Director guided the meals and gave tips along the way. She stressed that table manners are visible signs of a person’s state of manners and often employers will test job candidates with a meal.
The informal theme of the dinner was, “It’s Not about the Food,” meaning potential employees should focus on making a good impression rather than the tastiness of the meal.
Alisa Hughes, CSC Secretary emphasized the importance of students to be diverse holistically in their personal lives and in the corporate world.
“Students need to know how to interact with people other than their peers. They should know what is expected in the corporate arena,” said Hughes.
The first rule of the evening was to place the napkin provided in the lap as soon as seated to catch any crumbs. The napkin should be used lightly to pat any crumbs from the mouth, not to wipe the entire face. For ladies with purses, always carry something dainty and never place a purse on the floor or on the table. A handbag hanger is more appropriate. Cell phones or tablets should be out of sight and put on silent.
Everyone at the table must follow the host’s initiative to begin eating. Also, everyone must be served before the start of a meal.
The first serving of the evening, the appetizer, was tomato bruschetta with cheese. The wait service eagerly distributed the foods, always serving on the left side of a person and gathering their plates on the right side. Beverages included water and tea.
Following the appetizer was seafood chowder. For soup, the rule of thumb is sip don’t’ slurp. If too hot, don’t blow, but wait for the soup to cool. Spoon away from the body when sipping soup, to allow some to drip in the bowl.
A winter salad with raspberry vinaigrette dressing was the next item for discussion. Always pass to the right. Cottrell emphasized that they chose the vinaigrette dressing for students to try something new and become accustomed to different dressings other than Ranch, and learn how to refuse it by saying “No, thank you” rather than “I don’t like this.”
Throughout the meal, students had the chance to ask questions to Cottrell, along with a panel of guests from the corporate sponsors.
The main entrée for the night was chicken breast w/mushroom sauce, a melody of fresh vegetables, seasoned yellow veggie rice, and rolls. Do not order foods that are messy, such as spaghetti, fried chicken, or ribs. Always break bread with hands and butter one piece at a time. When cutting meat, the fork is placed in the right hand and the knife in the left. Never season food before tasting it and if needed, the salt and pepper are to be passed together. Only open three bags and sugar. After eating, place napkin on the left side of the plate, not in the middle, to indicate to the wait staff of completion.
The evening concluded with an assortment of desserts and a toast with Welch’s Sparkling Grape Juice.
“I learned that it’s not about how you eat, but how you carry yourself while eating. It was really nice and very educational. I can use what I learned when entering into corporate America,” said Knesha Thomas, a junior accounting major form Anguilla, Miss.
Alex Crawford, a freshman criminal justice major from Terry, Miss. said, “I learned a lot of etiquette skills and job interview tips. I will definitely follow the proper steps I learned tonight.”
Anthony Watkins, a junior finance major from Detroit, Mich. realizes the importance to distinguish how to behave in various settings.
“I learned about the b and the d as far as which side the drink is on and which side the bread is on. I will use the etiquette skills, but it depends, if its family. But, it’s a time and place for everything,” said Watkins.
