VALPARAISO | The last thing you want to see at a business meal is linguine, peas, cherry tomatoes or olives with pits.
And the last thing you want to think about is how to pass the bread or where to place your napkin.
All because the goal of such a meal is the conversation -- not the mechanics -- etiquette guru Ann Marie Sabath told about 100 undergraduates Tuesday at Valparaiso University's annual Etiquette Dinner.
While students navigated a menu sprinkled with potential pitfalls, Sabath went through an exhaustive list of mechanics and rules students must master as they interview for jobs, network, mingle and dine in social situations.
"Cherry tomatoes can be lethal," Sabath said, because of their potential to squirt. And though linguine should not be twirled if served with a white sauce, you must never cut it. Best option, she said: "Don't order it."
Sabath's advice also ranged from tipping drivers and doormen -- "That's class" -- to being wary of alcohol: "Do not go overboard."
Sophomore Doug Weismantle said he faced tricky dining situations during an internship in Chicago over the summer.
"I didn't know what to do," said the computer engineering major from Oak Park, Ill. "I watched everyone else."
Weismantle said he learned things from the dinner and appreciated the tips.
"All the little things, they do add up," he said. Companies would value employees at ease in social situations, he said.
Before the meal, Sabath presented a class on success through attire, e-mail courtesy and making a positive first impression.
The goal of the event was to give the students the confidence and savoir faire to outclass the competition, Sabath said. Having a good handle on manners and etiquette is important so you can focus on what others are saying, she said.
Sabath, who has presented the event for eight years, said attendees are more savvy each year, probably because they have traveled more with parents. As she floated among the tables Tuesday, Sabath said the diners were doing an impressive job.
"They're putting their best fork forward as they're concentrating on the people," she said.
