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Event provides students with five course meal along with tips for success Close to 150 Pacific students dined much differently the night of November 15. In lieu of the usual trek to the Elbert Covell Dining Hall, these students experienced formal dining in the Grace Covell Dining Hall.
The 2nd annual Etiquette Dinner, Dining for Worldwide Success, gave participants an experience of job interviewing during a meal. The simple half-hour job interview, already a stressful proposition, may be done while dining with a potential employer. This adds a new factor in the quest to look well mannered and amiable. 
The Career Resource Center orchestrated the event, which lasted three hours. Participants were assigned a table to sit at. At every table was a representative from a local company or organization. These individuals shared advice and tips for those gathered at the table. Also at each table was an international student or an individual who has worked or studied abroad. Cultural considerations were included as many companies are international.
Before eating, all involved were encouraged to spend time socializing and practicing friendly greetings and small talk. Representatives from Teichert Construction, Aerotek, Frito-Lay, and Target spoke with students about various topics from the job market to future aspirations.
Stephanie Polon, the senior campus recruiter for Mervyns, addressed the crowd. As an employee in Human Resources for Mervyns, she knew how to successfully go through a job interview involving meals. Her topic was “Conveying a Professional Image During a Meal.”
Almost every aspect of a meal, considering incidents that may happen during one, were explained and a proper solution was given. For instance, people are unsure if they should order something they cannot pronounce. The guide provided by Mervyns answered, “No. If you’d like it, ask the server to describe the food, and point to it on the menu.”
Members of the Peace Corps told stories of their encounters in other cultures. Janet Allen and Veronica Standifird detailed the typical meals in Africa. Visiting Professor Jean Marie Stratigos who originally hails from France, pointed out a stark difference in dining etiquette between the United States and France. In the U.S. it is customary to put ones hands beneath the table when not eating. In France, hands should be placed on the table at all times.
Students practiced their social skills while also maintaining proper manners. The crowd was treated to a five-course meal. Each course had certain precautions and guidelines. Before the first course, bread and butter lay at each place setting. Etiquette covers every detail of the meal, being sure to include even the serving and eating of bread.
Napkins were emphasized throughout. First came the Greek salads. Students, upon sitting, faced a dilemma of sorts. Three spoons lay on their right and three forks on their left. When dining, it is custom to begin with the utensil farthest away from the plate, working inward, according to most dining guides.
After the salads were cleared away, gazpacho replaced them. Students at their tables asked their company representative how they would approach the situation. They took notes and commenced eating.
Sorbet fit in between the soup and main course as a way to cleanse the palette before the main course. The main course this time consisted of Tandoori chicken with Basmati rice and vegetables. This was the big test. All previous courses prepared the diner for the full use of their etiquette skills during the main course.
Almost as if a reward for performing well during the first four courses, participants received tiramisu with chocolate sauce for dessert.
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