Dining etiquette

Don’t do lunch to eat and drink!
Dine to shine

Empower your team to conduct business while eating

Prepare your team so they can do business at the table without paralyzing or being judged negatively. Enjoy their ability to network, even when eating.

According to a survey the best places for conducting business discussions, almost half (49 per cent) of executives surveyed, including 1,400 CFOs, reported that their greatest successes outside the office were conducted during a meal.

Whether it’s a recognition gala or an impromptu lunch at the office, certain processes and protocols apply.

Give them the answers to their questions, so they can participate in business meals with ease and confidence.

Benefit from their ability to forge relationships with embarrassent or faux-pas, even while eating.

All of our activities are customised. IGet inspiration from our current themes.

Contact us to discuss your objectives, needs and expected results.

Build on your team’s abilities and watch them blossom as company ambassadors. 

TAKE ADVANTAGE OF

SUBSIDIES AND GRANTS

Vocational and professional training activities may be eligible for training grants to assist employees or employers in the development of individual competencies or for mandatory professional continuing education. Check with a government representative, your superior, a human resources representative, your professional order, your associations or your accountant.

Don’t do lunch to eat and drink!

WHY?

  • Inspirer confiance et crédibilité
  • Éviter l’embarras
  • Réduire le stress devant une situation inconnue
  • Éviter les faux pas professionnels
  • Projeter une meilleure image

MODULES?

atelier,  bonnes manières,  civilité,  conférence,  cours,  diversité, étiquette,  étiquette des affaires,  étiquette professionnelle,  formation,  image,  Julie Blais Comeau,  livre,  porte-parole,  professionnalisme,  protocole,  question d’étiquette,  règles, situations délicates,  spécialiste de l’étiquette

  • To build profitable relationships
  • The roles of the host and the guest
  • The invitation
  • The choice of restaurant
  • Allergies, dietary restrictions and alcohol
  • Seating assignments
  • Making introductions
  • Suitable conversation topics, to avoid and when to talk business
  • Positioning of the utensils and reading the table
  • Methods: Continental versus American
  • Dealing with difficult foods
  • Silent service codes
  • Choosing and tasting wine
  • The art of toasting
  • Paying, tipping and thanking graciously

FOR WHOM?

atelier,  bonnes manières,  civilité,  conférence,  cours,  diversité, étiquette,  étiquette des affaires,  étiquette professionnelle,  formation,  image,  Julie Blais Comeau,  livre,  porte-parole,  professionnalisme,  protocole,  question d’étiquette,  règles, situations délicates,  spécialiste de l’étiquette

  • Corporate ambassadors of all levels
  • High potential employees
  • Employees in Transition
  • International Students
  • Officials
  • Executive Officers
  • Young graduates
  • New arrivals
  • New recruits
  • Politicians and Political Affiliates
  • Support staff
  • Professionals
  • International Work Teams
  • Multi-Generation Teams

 

 

Newsletter

Each newsletter keeps you up to date on the contemporary rules of business etiquette with tips and tricks, to make you shine at work and ultimately develop new business opportunities.

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