Catawba students were treated to a formal dinner Wednesday, complete with fine china, fancy dishes and all the facts they need to know about proper manners for such an occasion.
The Career Services Office, along with the Ketner School of Business, hosted the Manners Matter Dinner. Catawba faculty served as the wait staff. Oliver Scott, Assistant to the President for SpecialEvents, shared tips on the proper way to dine, including which fork to use when (work from the outside in), how to pass the salt (never alone, always with the pepper), and how not to stab your food with the fork. The three-course meal, prepared by Catawba's food service provider, Chartwells, included a spring mix and spinach salad, Chicken Chimichurri, corn soufflé, smashed potatoes, rolls, and key lime pie.
Student reaction and comments were favorable.
"It's nice to get refreshed on some of the tips," said Christian Crifasi of Ramseur, a senior who had been to someEvents about etiquette hosted by senior vice president and chaplain, Dr. Ken Clapp.
"The food was great and we had a fun time at our table," said Jessica Bound of Salisbury, adding she learned some new tips too.
Sophomore Corey Raven of Hope Mills admitted that he learned a lot that he never knew before, "but I feel like I have more to learn," he added.
Senior Melissa Fields of Linwood said she was a little nervous at first, but ended the evening learning a lot and gaining confidence.
"I really believe good manners can carry you far, and knowing what to do in a dinner setting can help you win that job, or get that promotion," explained Robin Perry, Career Services Director. "We wanted the students to gain the confidence they need to succeed in social settings. Tonight they did."
Dr. Pam Thompson, Dean of the Ketner School of Business, waited on tables and was excited to hear all the positive reactions from the students. "It was a very successful event," she said.
Dr. Clapp, Dr. Edith Bolick, Dean of the School of Evening and Graduate Studies, Ketner School of Business Professor Amy Hrinsin waited tables for the evening, with a crash course in serve from the left, remove plates from the right before they started serving.
Oliver Scott added her personal touch, providing a sample setting of fine china for a multi course formal dinner. She also enlightened those attending with some history: "Did you know that years ago one never kept their hands in their lap while they dined, for fear that someone may be hiding a derringer, ready to do away with an unwanted guest?" she asked. "In those days, everyone was to keep their wrists on the table (no elbows!)." Today, she added, people should keep one hand in their lap while eating.
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