Five-Second rule doesn't apply in real world
Danielle Wolf: Muleskinner
Issue date: 11/20/08 Section: News
Imagine sitting down to eat dinner with eight different utensils, three glasses, two plates and a cloth napkin. For many people, this would be extremely overwhelming. But last Thursday, that's exactly what happened for 61 UCM students that attended the etiquette dinner hosted by career services.
There, Teresa Alewel, director of career services, instructed the students how to properly respond to invitations, make small talk with associates and eat in a formal setting.
"What do you do if you drop something on the floor? Five-second rule?" she asked, as the room filled with laughter.
She used a question-answer format to allow students the opportunity to display any knowledge or experiences they had and ask questions regarding those experiences.
Upon arrival, students were told to mingle and meet at least 10 new people. For many, this was a big challenge as they nervously introduced themselves and routinely asked about the other person's major. For Ashley Palmer, senior early childhood education major, the task appeared to be simple.
"Hi, I'm Ashley!" she said to each group of students as she smiled broadly and discussed the event.
Though Palmer appeared to be the most outgoing of the group, she admitted that it was still a challenge for her to walk up to strangers and start a conversation.
"I'm from the country, I've never had to act properly," said Palmer.
After the students mingled, Alewel directed them to their assigned seats where they were greeted by a table host. These hosts were staff members from the career center who had experience with proper etiquette and were there to help guide the students through the evening.
"It's a competitive market," said Aaron Troester, graduate student. "I will take any edge I can get on how to act in a professional setting."
According to Alewel, 80 percent of second interviews involve a meal -- making proper etiquette vital to graduating students heading out to the job market. She said many employers want to know that you can handle yourself well in a business dinner with coworkers or clients if necessary.
When the first of five courses arrived, many students were surprised to see pumpkin soup. Alewel told the diners that it was important to try new things and know how to act if they didn't like a course. Much to their surprise, most students found that pumpkin soup was different - and much tastier - than they had expected.
Throughout the meal, students learned which utensil to use and how to properly use it, how to excuse themselves and the difference between European and American styles of dining.
There, Teresa Alewel, director of career services, instructed the students how to properly respond to invitations, make small talk with associates and eat in a formal setting.
"What do you do if you drop something on the floor? Five-second rule?" she asked, as the room filled with laughter.
She used a question-answer format to allow students the opportunity to display any knowledge or experiences they had and ask questions regarding those experiences.
Upon arrival, students were told to mingle and meet at least 10 new people. For many, this was a big challenge as they nervously introduced themselves and routinely asked about the other person's major. For Ashley Palmer, senior early childhood education major, the task appeared to be simple.
"Hi, I'm Ashley!" she said to each group of students as she smiled broadly and discussed the event.
Though Palmer appeared to be the most outgoing of the group, she admitted that it was still a challenge for her to walk up to strangers and start a conversation.
"I'm from the country, I've never had to act properly," said Palmer.
After the students mingled, Alewel directed them to their assigned seats where they were greeted by a table host. These hosts were staff members from the career center who had experience with proper etiquette and were there to help guide the students through the evening.
"It's a competitive market," said Aaron Troester, graduate student. "I will take any edge I can get on how to act in a professional setting."
According to Alewel, 80 percent of second interviews involve a meal -- making proper etiquette vital to graduating students heading out to the job market. She said many employers want to know that you can handle yourself well in a business dinner with coworkers or clients if necessary.
When the first of five courses arrived, many students were surprised to see pumpkin soup. Alewel told the diners that it was important to try new things and know how to act if they didn't like a course. Much to their surprise, most students found that pumpkin soup was different - and much tastier - than they had expected.
Throughout the meal, students learned which utensil to use and how to properly use it, how to excuse themselves and the difference between European and American styles of dining.
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