With the advent of more and more technology for texting, tweeting, and emailing, personal interactions during mealtime are not practiced and refined like they were years ago. As a result, basic etiquette and behavior skills are lacking at the dinner table. Recognizing this as a need, John Krimmel, Associate AD for Student-Athlete & Leadership Development, and Beth McGregor, Associate Director of Career Services, collaborated on inviting SFU alum and independent etiquette consultant Pat Cataldo (Economics) back to campus to provide dining etiquette programs.
 
"You can't do the right thing when dining if you haven't been taught the proper table manners," said Mr. Cataldo. "As the search for jobs continues to be challenge for new graduates, being a student with academic as well as refined social skills is a real competitive advantage."
 
Before the formal dining program in JFK began, students practiced basic business etiquette by placing their name tag on the right side and standing to introduce themselves to others using their first and last name. Introductions included a firm handshake smile, and something about themselves. The nearly 60 attendees were also taught how to present and receive a business card, study it, and ask a question about its contents using the person's name.
 
"People form impressions in the first 7 seconds after meeting you based on dress, behavior, and manners especially when dining," Mr. Cataldo said.
 
During the educational dinner, Mr. Cataldo gave tips on how to remember which is your bread plate and your water based on the BMW symbol - B for bread is on the left side, M for main meal in the center, and W for water on the right.  He also reminded attendees that you always use your utensils starting from the outside-in like a soup spoon on the right or salad fork on the left.
 
Cataldo, who has been teaching etiquette programs since 2008, has an engaging and interactive teaching style. He teaches needed etiquette skills while students are dining. "I like how we able to learn dining etiquette while eating our meal. It made it much easier to remember what was taught," one student commented. Another said, "I especially enjoyed Mr. Cataldo coming around to each table to answer questions and provide one-on-one time with each student."
"The number one etiquette rule today in a business or social dining situation is to power off your cell phone. If you don't, it's rude, a distraction, and shows a total lack of respect for the other diners at the table," stated Cataldo. He emphasizes this important etiquette rule in all programs.
 
Beth McGregor acknowledged the need to prepare students for dining in professional settings. "Companies are continually looking for students who are not only accomplished academically but poised and professional while dining" she said. Career Services provides this etiquette program for students to practice proper eating habits with their peers in a non-threatening environment. In the process they acquire skills they will use both today and after leaving Saint Francis for a career."

John Krimmel facilitated an invitation for the Women's Basketball Team to attend the dining event. Krimmel's function is to ensure that the university produces student-athletes who have a complement of academic and life skills as well as sports skills during their years on campus.
"Our athletic department strives to promote integrity, competitiveness, and preparing student-athletes for graduation and a post-college career," said Krimmel. "The etiquette programs are just another investment in creating a 'lifetime experience' for our student-athletes; one where they are better prepared for their life ahead and want to come back and stay connected with their program and University." 
 
Mr. Cataldo's other key etiquette "nuggets" include:
 
Pre-Dining:

• Always be on time … punctuality is still very much respected and expected.
• RSVP invitations in 48 hours of less. Return emails or calls in 24 hours of less.
• Avoid any topic of conversation that may be controversial at the dinner table.
• Always ask if there is specific seating. Host seats the most important person to their right.

During Dinner:

• Salt and pepper: The salt and pepper are married and should always be passed together.  
• Utensils: Once utensils are used, they should never touch the table.  
• Napkin: Fold it in half and put it on your lap with the fold toward you. As it is used, fold it to a clean side. The idea is to never show a dirty part of the napkin to the table. When you are finished with your meal and leaving, loosely place the napkin to the left of the dinner plate. 
• When butter is passed, it is placed on the butter plate and not directly on the bread.

In addition, Krimmel and his staff also provided a Dining Etiquette dinner for the Golf and Tennis teams, a Business Etiquette Lunch-n-Learn Life Skills Workshop for student-athletes from multiple sports, a joint etiquette session with the Student-Athlete Development Center and Office of Career Services, and a summary review for sports coaches, staff, and administration in the Athletics Department while Mr. Cataldo was on campus.
 
"It's very helpful to know what etiquette tips are being taught to students. This session allowed us to understand what athletes should know when either meeting others or dining" said one coach.