3 Dining Etiquette Rules for Elegant Businesspeople

On December 6, 2024, students of the LQT Bachelor of Business program attended a dining etiquette class guided by a lecturer from Saigontourist School.

The importance of understanding Dining Etiquette for businesspeople

Mr. Nguyễn Phước Thành, a lecturer from Saigontourist School, emphasized: “Your Attitude, not your Aptitude, determines your Altitude.” This perspective is particularly significant for businesspeople, where mindset, attitude, and demeanor carry more weight than professional skills. Dining etiquette, where subtlety, professionalism, and respect are key, plays a crucial role in building sustainable partnerships.

According to him, small actions can convey strong messages. Every gesture, eye contact, or the arrangement of utensils carries a message delivered subtly.

Mr. Nguyễn Phước Thành – Lecturer in the Restaurant Department at Saigontourist School, at the dining etiquette class

Unspoken rules in social interactions

Rule 1: Introduce the less important person to the more important one

In formal interactions, introductions should follow the principle of prioritization to show respect. Introduce the less important person to the more important one to emphasize priority and respect.

When introducing across genders, men should be introduced to women following the “lady first” principle. Similarly, younger individuals should be introduced to older ones to show respect. Properly following these principles reflects professionalism and helps create a good impression in meetings.

Rule 2: Handshakes should not exceed 4 seconds

Handshakes are an important part of social etiquette, requiring professionalism, propriety, and subtlety. When meeting women, men should wait for them to extend their hand first; if not, a smile and nod suffice. Additionally, handshakes should be limited to 4 seconds to create comfort and show respect.

Rule 3: Choose conversation topics wisely

In formal interactions, avoid personal topics or controversial issues like politics and religion. Choosing topics appropriate to the event’s purpose helps maintain a harmonious atmosphere and demonstrates subtlety and tact in communication.

Mastering Tableware Usage

1. Remembering Tableware Placement with the “BMW” Rule

The “BMW” rule helps easily remember tableware placement:

Bread: Bread and butter plates are placed to your left.
Meal: The main course is centered on the largest plate. Forks are placed to the left, knives and spoons to the right, arranged from outside in according to usage order.
Water: Water glasses are always placed to your right, along with other glasses like wine or champagne, arranged subtly by size or serving order.

2. Napkin Usage

Starting the meal: Gently unfold the napkin under the table and place it on your lap. Use a corner to dab your mouth or hands as needed.
Leaving the table temporarily: Fold the napkin neatly and place it on your chair to signal your return.
Cử nhân kinh doanh LQT
Ending the meal: Place the napkin on the table, beside your plate, to signal to the server that you’ve finished.

The napkins were elegantly arranged by the Saigontourist restaurant team in the shape of a Christmas tree

3. Using Knife and Fork

While eating: Place the knife and fork in a triangle shape on the plate, with the tips touching and handles apart, indicating you haven’t finished.
After finishing: Place the knife and fork parallel to each other, aligned along the plate or at the 4-10 o’clock position, signaling you’re done and ready for the plate to be cleared.
If dissatisfied with the meal: Place the knife and fork in a triangle shape with the triangle’s point facing your body, subtly conveying feedback without words.

Additional Notes on Using Knife and Fork:

Hold the knife in your dominant hand and the fork in the other when cutting food.
Cut bite-sized pieces, not the entire dish at once.
After cutting, place the knife down and switch the fork to your dominant hand to eat.
Avoid gesturing or pointing with utensils during the meal.
Always point the fork’s tines towards the food to ensure safety.

LQT Bachelor of Business students practicing the proper use of knife and fork with a beefsteak dish

LQT Bachelor of Business students practicing how to peel shrimp using a spoon and fork

4. Glassware Classification and Usage

Holding a wine glass correctly not only demonstrates sophistication but also helps maintain the wine’s optimal flavor.

How to Hold a Wine Glass:

Holding by the stem: Use your thumb and index finger to hold the stem near the base of the glass, with the middle finger supporting from below, while the remaining two fingers rest naturally. This method prevents heat from your hand from affecting the wine, helps maintain the ideal temperature, and avoids leaving fingerprints on the bowl.
Holding by the base: Place your thumb, index, and middle fingers under the base of the glass and lift it using these three fingers. This style is often favored by wine connoisseurs to convey elegance and professionalism.

Types of Wine Glasses and Their Usage:

Red wine glass: Features a large bowl and wide opening to increase contact with air, which softens tannins and enhances aroma development.
White wine glass: Has a smaller and narrower bowl, helping retain a cooler temperature and concentrate delicate aromas.
Champagne (sparkling wine) glass: Tall and narrow, this design helps preserve bubbles longer and maintains the wine’s freshness.

Wine Pouring and Tasting Principles:

Standard pouring amount: The server typically pours about one-third of the glass, enough to savor the flavor without overfilling, allowing the wine to “breathe” and release its bouquet.
The role of wine in meals: Wine helps cleanse the palate and enhances taste perception, allowing diners to experience the full range of a dish’s flavors.

LQT Bachelor of Business students learning Dining Etiquette

In the practical session, students were guided on how to skillfully use dining utensils through a Western-style meal, from appetizers to dessert. The class was both engaging and instructive, encouraging students to practice seriously and pay attention to every detail on the dining table.

Although enjoying a meal properly requires more meticulousness and effort than usual, it is a meaningful way to appreciate the value of cuisine through the most refined experiences.

Mr. Nguyễn Phước Thành attentively instructing students on the correct use of knife and fork

Conclusion

The dining etiquette class provided a hands-on experience that helped students develop essential soft skills and the professional demeanor expected of a modern businessperson.