If there is one thing most Swarthmore students will never turn down, it is free food. Thankfully, there is no shortage on campus. Club events often feature catered food, ranging from sweet desserts to the delicious dishes catered by the affinity groups (check out Swat’s Latino and Hispanic organization, ENLACE). The speakers hosted by the school often have receptions, and you can’t go very long without seeing a free food truck on campus for some event. It is therefore no surprise that this delicious trend bleeds into even Career Services.
In the spring semester, I attended Career Services’ Dapper Dining event. Essentially, my friends and I got all dressed up in slacks and blouses, the perfect business casual attire, and we went to be grilled by an etiquette teacher at the Swarthmore Inn. The room was elegant, and the round tables were set with heavy tablecloths and intricate dining arrangements of plates, cups, and various utensils. At the center of the room was Crystal Bailey, Director of the Etiquette Institute of Washington, ready to teach us the social and technical skills necessary to thrive in a professional dining environment.
From the very first moment we sat down, we were immersed in this new reality of a fancy business meeting. Instructed on how to introduce ourselves confidently, we went around the table pretending as if we were meeting each other for the first time. A good introduction is crucial in setting a positive tone for the following interaction. In this setting, people can form opinions about you within seconds of meeting, which is why projecting a confident persona helps build credibility in your abilities. Confidence in yourself encourages others to have confidence in you as well.
From there, the event was a whirlwind of technical training, which was drilled into us. First, servers brought out tiny plates of bread and butter along with a starter salad. We were shown how to break off small pieces of bread to butter and eat delicately, and how our demeanor when eating can positively affect the way we are perceived. When the second course was brought out, creamy chicken paired with rich and buttery vegetables, we were slowly becoming pros at polite small talk, working our way in from the outside of the utensil arrangement, and how to prep for the meal before arriving (read the menu!). When the dessert and coffee were brought out last, we were told that we should only order them if the person we are dining with does, as it is the proper manners to order the same number of courses as the others.
Ultimately, I am incredibly pleased with the experience. My background definitely lacks experience in fine dining, and this is an opportunity I would not have had elsewhere for free. Now, when I encounter this situation in my future career, I will have the proper skills to navigate it.
