Professionalism - Business Meal Etiquette (Part 2)

This video covers the etiquette of business meals, focusing on seating arrangements, posture, napkin use, silverware handling, chewing and speaking manners, and signaling meal completion. It emphasizes planning ahead, maintaining proper posture, and following traditional dining practices. The video also highlights differences between American and European dining styles and advises against asking for to-go plates in professional settings.

What is the key consideration when planning seating arrangements for a business meal?

• The color of the tablecloth

• The type of cuisine being served

• Who needs to sit next to whom

• The number of courses in the meal

During a formal business meal, where should you place your napkin after sitting down?

• In your pocket

• On the table to your left

• In your lap

• On the back of your chair

What is the correct posture to maintain during a business meal?

• Leaning back in your chair

• Sitting up straight, slightly leaning forward

• Slouching slightly

• Crossing your legs

How should silverware be arranged for a multi-course meal?

• Stacked on top of each other

• Randomly placed around the plate

• From the inside out

• From the outside in

In European dining style, how do you manage your utensils?

• Use only a fork

• Place utensils down after each bite

• Switch hands frequently

• Hold the knife in the right hand and fork in the left

What is a universal signal to indicate you have finished your meal?

• Stacking your plates

• Leaving the table

• Placing your napkin on the chair

• Crossing your silverware on the plate

Is it appropriate to ask for a to-go plate during a business meal?

• Yes, if the restaurant allows it

• No, it's unprofessional

• Yes, always

• Only if the meal is not finished