Since food and lunch are timeless topics, I’m happy to serve up a “second helping” of thoughts on surviving a business lunch.
A successful business meal requires more than making a lunch date. A deal can sometimes be sealed over the table, but more often than not, a business lunch provides an opportunity to build rapport and learn about your dining companion’s business.
The first choice on the “menu” is usually the venue. Hosts should select a location with convenient parking. Sure, struggling down the sidewalk while navigating an inverted umbrella can make for an amusing cocktail party anecdote, but a frustrating beginning hardly sets the stage for a relaxing meal.
Hosts should consider the decibel level too, avoiding any restaurant where the staff is apt to clap hands, wield flaming desserts, shake maracas or sing “Happy Birthday” to guests. If quiet is paramount, you may want to consider reserving a private dining room.
No matter how yummy a restaurant’s buffet, select a restaurant with table service. Navigating conversation can be tough enough without managing a plate, silverware and a brimming water glass.
And speaking of conversation, have a few ice-breaker questions or conversational topics in mind to avoid awkward pauses.
Unless you’re planning a surprise party, surprises are best left out of the business lunch equation and that includes unfamiliar restaurants. If you’re hosting an out-of-town lunch, check out www.ontheroad.com for solid recommendations on dining establishments.
If you’re the host, make sure you arrive at the restaurant a few minutes early. Avoid bringing papers, briefcases and any excess baggage to the table. A slim portfolio with business cards tucked inside is usually sufficient.
Above all else, turn off the cellphone. Few things can make someone lose their appetite to do business with you like a blaring ringtone.
Even after you’re seated and the gadgets are off, things can still go awry if you experience a menu mishap. Therefore, no matter what your taste buds prefer, avoid the club sandwich, fried chicken, soup, spinach and other foods that might spill on your tie or lodge between your teeth.
Does this mean a rice cake is your only option? No; etiquette pros say knife-and-fork, sauce-free foods such as a baked fish, broiled chicken or beef filet are safe bets.
What’s the right time for getting down to business? Avoid bringing up business matters until after the menus are taken. In some cultures, discussing business too early in the meal is considered extremely rude. The book “Kiss, Bow or Shake Hands” by Terri Morrison and Wayne Conaway is an excellent guide for dining with people from various cultures.
Like all aspects of business, dining gets easier with practice, so dig in — but with manners in mind.
Susan Miller is owner of Ewing Miller Communications, an Anderson-based marketing and public relations firm. Her column appears in The Herald Bulletin on Thursdays. Write to her at susan@ewingmiller.com.
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Susan Miller: In business dining, good taste means more than food
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