5. Take the Lead

Let your guest know that the seat with the perfect view of the city is theirs for the taking. A host knows the placement of their napkin signals the start of dinner and that placing the napkin to the left of their setting signals the end. Gesture or use words when guests should begin eating with a “please enjoy” or “bon appétit”. Guests are following your lead…so take it!

4. Put Your Guest at Ease

We all know the story of the queen who after seeing one of her guests mistakenly drink out of the finger bowl, she too picked up her finger bowl to drink. If your guest makes an error, don’t mention it, or at least laugh it off. If their “Merlot” and “quinoa” are pronounced à la Annie Oakley, roll with it and resist correcting them.

Let your guest know what you plan to order and if you have any recommendations (Always choose a restaurant you’re familiar with).

3. Handle the Check in Advance

You would be surprised how many times I’ve taken a male client out, only for it to be assumed he would handle the check. Nip it in the bud by building rapport with your server and making them aware you are the host. A second option is to hand off your card at the beginning of the meal which works well to deter the duel of “who has the check”.

2. Handle Issues Discretely

My father is a practical man. If there’s no ketchup on the table, by darn, he’s going to get up and find it himself! But fine dining is not a practical art.

Do your best to disguise your frustrations with the service, the food, or any other part of the experience. Your energy will project onto guests and give them a feeling of unease that may be lasting.

1. Know When to Bring Up Business

Now is the perfect time to bring up business…Join us on March 21 at Ocean Prime for Wine, Dine & Refine! 4-Course Dinner & Wine Pairing | Executive Presence Training