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HOSTS AND GUESTS IN SO-CALLED BUSINESS DINNERS MUST FORESEE ELEMENTAL AND SUBTLE FACTORS TO ACHIEVE A SUCCESSFUL OUTCOME

As far back as in the times of the Bible, dining represents an opportunity to talk about interests and negotiate agreements. Spending some time with people at the table allows them to know one another better and, for at least a couple of hours, put strains aside and talk about what they actually want. Some of the key elements are listed below:

1.Hosts are usually expected to establish guidelines before and during dinners, when the objective is to foster a transaction or contractual agreement, but it’s recommended to put both parties’ prominence on an even keel.

2. Propose or announce the dinner date at least five days in advance. A courtesy call a day before the dinner’s date would be great.

3. Handpick a restaurant that has been previously visited, so such aspects as privacy, friendly environment, fine quality of food and optimum service are well known. The reservation is to be made in advance. Avoid looking “novel” or “original” by choosing new or trendy restaurants, not knowing for sure if they are actually good.

4. Check if the restaurant’s conditions and offers can actually please the guests. Discretely ask about possible limitations or food preferences, as well as the consumption of alcoholic beverages. Always be there before guests arrive, so you can personally welcome them.

5. Show good manners, without falling into the strictness of etiquette, although it’s important to keep in mind that when dealing with people that stand for different roles, ranks, connections, ages and genders, elemental protocol rules must be followed, especially when it comes to seating with them at the table. It’s recommended to use round tables, which facilitate the seating process and encourage spontaneity within the group.

6. If the menu has not been arranged in advance, give guests the opportunity to choose what they want to eat. Tell the service staff to directly give the menu to your guest. Recommend dishes or drinks you have already tasted. The host or hosts will ask for food in line with the guests’ orders, in terms of volume, quality of food and drinks, as well as prices.

7. The host or hosts must minimize –or proscribe– talking about themselves, except for modest anecdotes. Try to make guests talk and feel comfortable, so they can play the leading role in the meeting.

8. During dinner, avoid receiving phone calls; or preferably turn cellphones off.

9. NEVER put on the table the specific business objective before dessert, although the matter can be introduced with the main course. If time is available, suggest having an after-meal talk with coffee, digestive drinks and habanos. Do not smoke if any of the guests say they are not interested in such habit.

10. Ladies don’t retouch their hair or makeup while being at the table. When dinner is over, they go to the restroom.

11. Do not “argue” about who foots the bill. It’s usually perceived as a dramatic move. Do not pay the bill directly to the waiter. Arrange the payment with the restaurant manager, in private, discretely and away from guests.

12.After dinner and/or after-meal talk, it’s advisable for hosts to ask about the satisfaction of guests, which suggestively marks the end of the meeting and the beginning of other activities.