By Amelia Kibbe
Features Assignment Editor
These days, many jobs and internships can be decided over a business lunch. Dining with a future boss can be nerve-wracking and tricky, but as usual, St. Bonaventure’s Career and Professional Readiness Center (CPRC) has stepped in to prepare students and help them secure their dream jobs.
On Thursday, April 3, the CPRC will host its annual etiquette dinner. Reservations can be made in person at the CPRC on the second floor of the Reilly Center and must be made by noon today. Over the four-course meal, which costs $10, instructors will teach students the essentials of proper dining including everything from the correct place to sit to which direction the rolls should be passed.
Angie Wolfe, assistant director at the CPRC, is in charge of coordinating this year’s dinner. She says the emphasis on business dining has increased in the past few years.
“Let’s say you finally have an interview with your dream company or graduate school and you can’t wait to dazzle them with your polished resume, new suit and impressive portfolio,” Wolfe said. “But wait, you’re meeting over lunch. No problem, right? You’ve eaten lunch before so you’re all set…as long as you know which way to pass the rolls and what to do with your knife when not in use.”
She said she believes that knowing the basics when it comes to business dining can be the difference between landing the job and being turned down.
“Believe it or not, knowing the answers to these questions could be the difference between a job offer and a polite, ‘thanks, but no thanks,’” Wolfe said. “More and more employers are taking candidates out for a meal to see how they do in a social situation, and being familiar with basic table etiquette can give our students the advantage.”
Wolfe said the dinner is not just something for graduating seniors. She explained that having basic dining skills can be useful at any age.
“Everyone is welcome to attend the etiquette dinner,” Wolfe said. “Students with little to no knowledge of proper dining etiquette will learn the basics while those with enhanced etiquette skills will have the opportunity to refresh and practice those skills.”
This year’s dinner will be a four-course meal. The first course will be French onion soup and the second is grilled heart of romaine with asiago cheese, cherry tomatoes, a parmesan crisp and balsamic dressing. The following course will consist of chicken breast stuffed with spinach, mozzarella and sun-dried tomatoes with a side of roasted potatoes and assorted vegetables. As a final course, guests will be served cheesecake.
This year, many groups on campus have donated money which allowed the CPRC to cover half the cost of the food.
“The meal alone costs almost $20.00 per plate, but in collaboration with a variety of campus departments, the CPRC is picking up the tab,” Wolfe said.
Wolfe wants to encourage students to take advantage of this opportunity. Not only will students enjoy a delicious dinner, but they will also learn some valuable skills.
“The etiquette dinner promises to be both informative and enjoyable,” Wolfe said.
