Who matters:

- Executives

- Managers

- Bankers

- Sales Executives

- Insurance Agents

- Customer Service Representatives

- Front-Line employees

What matters:

- Purpose of the meal – business or

   pleasure

- Which meal - The pro’s and con’s

   of each meal (Breakfast, lunch and

   dinner)

- Business host duties

- Restaurant selection & staff

  bonding

- Inviting

- Greeting clients

- Seating arrangements

- Ordering

- Small talk

- It is not about your health

- The ‘beware of’ foods

- Shall we drink?

- The meal leader & finisher

- Toasting

- Refined bill payment & tipping

- Dealing with poor service

- How to deal with Client ‘no

  shows’

- When you are the business guest

- Interviews over a meal

- Adding your personal touch

Related Courses:

Dress for Success

The Art of Fine Dining

THE CLIENT MEAL

The ‘Client Lunch’ also termed the ‘Power Lunch’ is becoming quite the norm for many reasons including the lack of time available for meetings and it is also an informal setting for building business relationships.

Employee lunch hours are now being used to conduct business but in a more relaxed fashion. The difference is that this meal is a business one and it may be the deciding factor in securing a signed contract. One needs to know what is required of them to leave a good impression on their associates.

Be equipped with the necessary skills and confidence to finesse the savvy business meal with professionalism.

Participant Benefits:

• Cultivate trust and build client relationships creating loyalty and long standing business.

• Differentiate yourself from the competition.

• Get the most out of your time spent with client.

• Create a lasting first impression.