Planning
- Lunch is the most popular time for meeting with colleagues and clients – schedule your meeting outside of the rush when possible
- Take clients to restaurants you are familiar with. You have the home field advantage if you know the menu, layout, and if you are recognized or known by the maitre d’ and other staff.
- Refrain from talking business until everyone at the table has had an opportunity to look at the menu and order
- Do not spend too much time examining the menu – it may appear as if you have difficulty making decisions
- The host orders last
- Do not order food that are considered difficult to eat e.g. spaghetti, large potentially messy burgers
- Consider refraining from hard liquor during the lunch hour. Some experts recommend sticking to beer, wine or non-alcoholic beverages. Just as how you speak and look affect others’ impressions of you, so does what you consume. It is simply better to be on the safe side when dining with important colleagues or customers.
- Order the same courses that your guest orders. Have an appetizer and eat at least some of it if your guests orders one. You do not want them to eat alone because they may feel they are inconveniencing you or prolonging the meal.
Taking charge
- Ensure that your guest(s) are comfortable and that they are enjoying their food. If anything is not as it should be take charge of rectifying the situation, as host.
- You are the host of the meeting/event so take charge of the situation. It is up to you to keep the meal on track and notify the server when your party is ready to order (if necessary)
Taking business
- Save the most crucial business topics for discussion once the entrĂ©e has been cleared. It is easier to get everyone’s full attention during the coffee and dessert course.
- Be aware of your guest(s) schedules so that you know when to wrap up the meeting and lunch – everyone should leave feeling that they had a positive experience that did not inconvenience the remainder of their day.
Paying the bill
- The one who extends the invitation should expect to pay the bill. If you anticipate a mild protest and feel strongly about paying, privately give your credit card to the maitre d’ or your server. You can ask for the bill to be placed in front of you or you may arrange for the bill never to appear at the table. This is the ultimate in hospitality and may pleasantly surprise your guest(s).
- Tip = “to insure promptness” generally: 20% for good service and a low total, 15% for good service and high total
