PROFESSIONAL PRESENCE:
A Day in the Life of the Well-Mannered Professional®

PART THREE: Business Dining and Entertaining
• Invitations
• Host and Guest Duties
• Receiving Lines
• Cocktail Party Savvy
• How to Work the Room
• Posture and Position
• Napkin Placement and Use
• Dining Decorum: Toasting and Conversation
• Handling Difficult Situations
• Table Settings
• Types of Services
• Using the Silver
• How to Eat (Almost) Everything
• Dining Do’s and Don’ts
• An Introduction to Wine
• Tipping


"If you ever have to choose between ‘Incredibly Advanced Accounting for Overachievers’ and ‘Remedial Knife and Fork’, head for the silverware."
- Harvey Mackay (author of Swim With The Sharks Without Being Eaten Alive)