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Doing business over meals is a ritual that has existed for centuries. Taking clients to breakfast, lunch or dinner has long been an efficient method to build relationships, make the sale or seal the deal. These company meals are essentially company meetings. Knowledge of the product or your service is crucial towards the success of the meeting, but so are your manners. Too many individuals jeopardize an opportunity simply because they fail to use great dining etiquette. Here are a few basic rules to make the encounter pleasurable and profitable.

Whenever you make your reservation, let the staff know that you will probably be dining with customers. If your visitors suggest a restaurant new to you (perhaps you are hosting clients out-of-town), call ahead and speak using the maitre’d. Make it clear that you will be having an essential business meal and picking up the check.

Confirm the meal appointment with your clients the day prior to if you’re meeting for breakfast or that day if you are having lunch or dinner. Things do happen and mix-ups occur.

Arrive early so you are able to attend to last minute details. This is the perfect time to give your credit card to the maitre’d and avoid the awkwardness that seems to accompany the arrival from the bill.

Beyond being polite, where you seat your visitors is strategic. Whenever you are entertaining one client, sit next to each at a right angle rather than across the table. With two clients, put one across from you and also the other at your side side. Should you sit between them, you’ll appear as if you’re watching a match at Wimbledon as you try to follow the conversation.

Keep an eye on the time, but do not let your visitors see you checking your watch. Breakfast should typically last an hour; lunch an hour and a half. Wrap up your business dinner in two to three hours, no much more.

Handle any disasters with grace. With all your attention to detail, things can still go wrong. The food might not be up with your standards, the waiter may be rude or the people at the next table boisterous and out of control. Whatever happens, make sure you aren’t the 1 to lose control. Excuse yourself to discuss any problems using the staff. Your guests will feel uncomfortable should you complain in front of or to them.

Your conduct over the meal will determine your professional success. If you pay attention towards the details and make each and every effort to see that your clients have a pleasant encounter, they will assume that you simply will handle their business exactly the same way. Before long you could have them eating out of your hand.

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