WSUV gives students a peek into the world of business dining
Washington State University Vancouver is clueing students in: Business lunches aren’t really about the food.
The Student Resource Center staged its first business etiquette dinner March 22 to round out the professional skills it already offers, from resume building, and mock interviewing to career fairs.
"We spend a lot of time preparing students to ask questions, dress and act professionally during an interview," said Jane Cote, director of business programs. "We always seem to miss this piece."
The goal is to get students comfortable enough during a lunch interview or dinner meeting to focus more on the conversation and not worry about which fork to use or the proper way to apply butter, said Jessica Nelson, assistant director for student development and one of the event coordinators.
Portland-based public relations consultant Laurie Hennesy attended the four-course meal to advise students on etiquette, and career services staff were "sprinkled" among the 43 students who attended to encourage professional conversation, Nelson said.
"One blunder in the interview process can torpedo a job offer, and I know I’ve had students go and order the wrong thing – eat spicy food or order the ribs," Cote said. "It’s not about the food, we tell them. This is part of the interview."
However, Cote said she’s never heard feedback from a local business person that a prospective hire behaved inappropriately during a meal interview.
"We’re not solving a problem," she said. "This is designed to give our students a full range of skills."
Hennesy kicked off the event by discussing the importance of manners in a business dining environment and offering tips for making introductions, networking and the art of graciously entering and exiting group conversations.
During the meal, Hennesy circulated the room, answering questions and offering feedback.
Her best advice, said Career Counselor Brian Rauscher, was that manners are more important than rules.
"Being gracious is key," he said. "I think the students were comforted that what fork to pick up when is less important than being warm and genuine."
Nelson said several universities offer similar events; this one was funded primarily through student fees with a $5 per person charge on top. The goal is to host a second event next spring, just when students are about to start interviewing for positions.
The students came from a mix of majors, with a large portion of accounting students, who almost certainly will have to eat at some point during the hiring process, Nelson said.
Cote said it is important for the business community to know that the university is looking at its education from every angle to ensure students hit the ground running after they graduate.
See page 18 for a listing of Clark County’s academic and technical colleges.
