Theresa Thomas

They call it a Power Lunch for a good reason. Business meals are business meetings.

Dining with established or perspective clients is an effective and enjoyable way to build and develop relationships.

Because people do business with people they know, like and trust, use this time to connect on a personal level.

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That's right!

Once someone mentally labels you as "likeable" or "unlikable," everything else you do will be viewed through that filter. We all do it. It’s human nature.

Now, the opinion may change after time, but… that first impression will always linger.

 

Etiquette at a Glance

Theresa Thomas’ Etiquette at a Glance (EAG) cards distill key elements of etiquette training into take-home reference cards to increase retention for workshop participants.  

Q: Should I ask my guest to choose the restaurant?
A: No. As the host, you want to manage the entire event to accomplish your goal within your budget and expense account limitations.

Q: What if someone uses my bread plate?
A: Don’t call attention to the gaffe; use your dinner plate instead.

Q: What’s the first thing you do after you sit down at the table?
A: Wait for a cue from the host. Place your napkin on your lap only after the toast or blessing or, if none, when he or she places their napkin on their lap, signaling that the meal has begun.

Q: Do I stand for a toast?
A: Generally, yes; however, not if you are the one receiving the toast.

Q: How do I call upon the wait staff?
A: Make eye contact with a slight smile.