Rules for Business Dining

"It may look like lunch, but it's still business!"

• When inviting a client to lunch, remember that the restaurant you select is subconsciously perceived as an extension of your office. Therefore, select a restaurant where the food is of good quality and the service is reliable.
  
  
• When escorted to a table by a maitre'd, allow your guest(s) to walk behind the person. When finding a table on your own, take the lead.
  
  
• Be sure to extend the "power" seat to your client. Seat yourself in the seat with your back facing the door/main body of the room.
  
  
• Once everyone is seated, place your napkin on your lap. This gesture serves as a cue that the meal is about to begin.
  
  
• When making a food recommendation, recognize that most guests also take your suggestion as the price range to stay within.
  
  
• When the server asks for your meal order before your guests', it's the perfect time to say, "I'd like my guest(s) to order first." Besides being appropriate, it's a cue to let the server know that the check should be left with you at the end of the meal.
  
  
• When reaching for the bread basket, salad dressing, etc., offer them to your guest(s) BEFORE using them yourself.
  
  
• Finally, tip adequately. Treat the server as one of your employees. It's a small price to pay for good service, personal attention and, hopefully, the contract that you land!.