Greetings and welcome to The Interview Meal podcast! I'm your host, Paul Kavicky and with me are Jonathan Ross and Roberta Terrell who work with DTN Productions International – Hallmark of Etiquette.

Because meeting a potential employer for breakfast, lunch or dinner is increasingly commonplace, what are some points everyone needs to know for a smooth and successful dining experience?

First, never go on an empty stomach – it's likely that you won't be able to eat everything because the questions keep coming during the meal.  So have a snack before you go – by not being terribly hungry it will be easier to focus on the interview.

Where should you put items that you've brought with you – your resume folder, handbags, portfolio, etc.?

Anything you with you should be placed on the floor.  And for the women, if you're carrying a handbag, don't strap it across the back of your chair – servers say that is an accident waiting to happen as they have to negotiate around them as they are serving.

Can men take off their jackets?

No, jackets always stay on while dining!  This is a top question among guys today!

Really!  And now that you're seated, what's next?

Okay, immediately upon being seated place your napkin on your lap before looking at the menu.  The napkin has two purposes: first, it is used to blot your mouth before drinking any beverage.

You don't want those crumbs on your face ending up floating in your glass!  And the napkin is also used to signal the server - if you leave the table, but intend to return, the napkin should be placed over the back of the chair.

When you have finished your meal and the host has paid the check, the napkin should be returned to the table and placed neatly on the left side in the location where the forks were originally.

What about ordering your meal – how do you know what to order, what is the appropriate price range …..?

As you look at the menu feel free to speak up and ask questions such as, "what do your recommend?" or " everything looks good, what are you having?" 

Typically the guest orders first so when in doubt, order a medium priced item from the menu, not the most expensive.

And order only easily managed food – no sandwiches, pasta, ribs or anything messy.  And go with the number of courses that your host is ordering – if they order soup, join in – it's so awkward to sit there with no food in front of you.

After the food is ordered, now the art of making small talk begins – be ready! Questions will start flying!  Remember, don't talk with food in your mouth!  If you're asked a question in the middle of a bite of food, keep chewing so you don't choke! 

Which fork should you use first? Often a table setting is confusing…..

The easiest way to remember which piece of silverware to use is to start always from the outside and work your way inward per each course – it's simply a process of elimination.  And if in doubt, notice what your host is doing.

And speaking of forks, hold your silverware correctly - do not hold the fork like a pitchfork.

And which bread and butter plate is yours?

Bread and butter plates are always on your left; beverage glasses are always on your right.

Plus, the correct way to eat bread is to break a roll in half with your hands, tear off one bite-sized piece and butter just that piece.  Yes, I'm serious – you don't butter the whole roll all at once.

And it's not a race to finish first – shouldn't you pace yourself with others at the table?

Yes, pace yourself with your host. Ideally your plates should be removed at the same time.

And how should you place your silverware when finished?

A finished silverware position looks like (if your plate were a clock) ten minutes before five o'clock with the handles on the five, knife and fork parallel to each other, and the tips on the ten – ten until five! 

And when the check arrives, do you ignore it or go for your wallet?

Don't make any move to grab the check! Take your cash or credit card - always be prepared to pay the check just in case.

It's highly unlikely that you will be in that awkward situation, but at least you can relax knowing that in the worst-case scenario, you can manage. And never offer to pay for just the tip!

We haven't talked about alcohol – if your host offers (maybe even suggests a beer, cocktail or glass of wine) should you accept?

Although there are various opinions on this topic remember it could be a test – especially if offered over lunch. You are safest as an interviewee, to decline with a statement such as, "no thanks, I think I'll pass, but please you go ahead…" 

to wrap it up, are there any basic "do not do" items?

1. No talking with food in your mouth
2. Do not use the napkin in place of a tissue
3. Never use toothpicks
4. No chewing with your mouth open
5. No cell phones at the table – keep them off and invisible
6. No crackers in soup (unless they are oyster crackers) and no slurping
7. If you spill something on your clothing, go to the washroom to tidy up
8. No licking your fingers, please
9. Don't shovel your food – take your time
10. Remember what your mother said…sit up straight and make eye contact
11. And remember to be polite to the servers – eye contact and thank you's are important

Good table manners are important regardless of how casual or formal the restaurant may be. 

And immediately after the meal send your host a note of thanks and appreciation!

Thanks Jonathan and Roberta – great tips!