Fairfield University mock dinner to test business students' social skills


Media Advisory

Image: Etiquette DinnerWhat: Fairfield University's Dolan School of Business's 'Gaining That Competitive Edge Etiquette Dinner' puts students through the paces of a mock business dinner. This event instructs students on table manners, the art of mixing and mingling, and awkward social situations. Some undergraduates will be selected to role-play tricky situations. The evening provides students vital social skills that are necessary within the workplace and outside of it.

When: Tuesday, February 19, at 5:30 p.m.

Where: Dolan School of Business Dining Room, on the Fairfield University campus

Why: The job market is as fierce as ever. Despite having a stellar resume and a college degree, bad manners, poor dress and other unfortunate etiquette can give prospective employers reasons not to hire someone. The event is part of the Dolan School's Professional Development series making students career ready.

Donald E. Gibson, Ph. D., dean of the Dolan School of Business, said the Competitive Edge seminars help prepare students for internships and their work lives after graduation. "A skill set in manners and diplomacy are key to every business leader's career growth," said Dr. Gibson.

Background: The host for the evening is Ann Marie Sabath, president and founder of At Ease Inc., a New York City-based business protocol and social skills training firm.

On the agenda:

  • What not to order
  • How to introduce two people whose names you cannot remember
  • How to display your confidence during a meal
  • How to handle difficult-to-manage foods
  • The most commonly made table manners faux pas

Ms. Sabath, who has appeared on "The Oprah Winfrey Show" and numerous television programs, has taught business etiquette to employees of the top corporations in the country. She is the author of numerous books on etiquette.

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Media Contact: Meg McCaffrey, (203) 254-4000, ext. 2726, mmccaffrey@fairfield.edu

Posted on February 20, 2013

Vol. 45, No. 194