Navigating the Business Lunch

February 2010
FoodService Director;2/15/2010, Vol. 23 Issue 2, p6
Trade Publication
The article reports on business dining etiquette dinners for students hosted by Keith Soster, director of food services for University Unions, at the University of Michigan. The sessions aim to give students confidence when dining out for business and provide a way for students to gain the knowledge necessary for making a good impression in the workplace. Session topics include proper etiquette for eating soup, salad, meat, pasta and bread, formal place settings, and appropriate meal conversation.


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