Planning a meeting in Las Vegas or attending a convention in Las Vegas and having to organize satellite events?
| Las Vegas Dining at Its Best |
At Scarpetta at The Cosmopolitan of Las Vegas, Chef Scott Conant provides a Chef’s Table at which guests enjoy being in the quiet of a glass-enclosed room that provides close-up views of the kitchens and a one-of-a-kind view of the Bellagio fountains. The table experience comes with regular interactions with the head chef, beginning with a discussion that establishes meal expectations and the adventure about to ensue. Diners can choose classic items on the current menu, or the more adventurous can try experimental dishes. The table at Scarpetta sits eight, and minimum purchases apply.
In a city all about indulgence, Smith & Wollensky provides exceptional food and refined service at its freestanding New York–style steakhouse right on the Strip opposite CityCenter. A perfect place to people-watch and soak up the city vibe, the three-story, 635-seat restaurant offers a distinguished way to dine and celebrate with the best in steak and seafood creations. In addition, the Las Vegas location offers an eight-person Chef’s Table in a glass-enclosed room that provides diners with an intimate tableside view of the kitchen and the chefs at work.
While more options exist in this diverse culinary city, there’s something to be said for getting into the thick of the kitchen with a private Chef’s Table that will excite and enhance a VIP dining experience.
Essentials of Business Dining etiquette
What used to be common sense and practice when it comes to business dining etiquette largely has gone by the wayside in today’s more casual society. It’s not that people don’t care; it is that many young business professionals simply do not know what is expected of them in these situations. Times have changed, but it remains true that everything said and done at a meeting, even a lunch or dinner meeting, reflects upon the credibility and professionalism of you and your business. Following are tried-and-true guidelines on what to do or not to do at a dining meeting to make the best impression possible.
— Meeting Preparation
You can never prepare too much for any business encounter. Don’t assume everything will go well since it’s at a public place you have little control over. When you make the initial invitation, make sure each guest knows its purpose. Is it an executive meeting? Strategic planning? Team building? Networking? The more your guests know, the more comfortable they will feel. Before guests arrive, think of an opening statement of welcome and always use guests’ names to show you are focused on them. If you have arranged a set menu for a group, make sure the restaurant has a vegetarian option available so as not to alienate anyone.
— Arrival Etiquette
As in anything, a good first impression sets the tone for the entire meeting. Most importantly, be on time whether you are the host or a guest. Making others wait for you gives the impression that you do not value them or their time. As a host, even consider being quite a bit early so you can make sure the table and menus are set, introduce yourself to the maître d’ and waiters and request to be given the bill at the end of the meal to avoid awkwardness later on. To really impress, meet and greet your guests at the door as they arrive or have the maître d’ show them to the table where you will be waiting. Do not order anything to eat or drink while waiting for the guests.
— Dining Etiquette
In general, there are dining behaviors everyone should follow, such as turning off your cell phone and offering a firm handshake with eye contact while standing. Women, times have changed—whereas it used to be the rule that you could sit to shake a man’s offered hand, if you are the business professional, you should stand to shake anyone’s hand. However, spouses of either gender accompanying the business professional may shake hands while seated.
Now the mechanics of dining come into play. As soon as you sit, place your napkin in your lap unless it is in the water goblet, which generally signifies the waiter will put it in your lap for you. Elaborate place settings are seen at the finest restaurants and can be confusing to one not familiar with them. As a rule, bread and salad plates are on the left, drinking glasses are on the right. As for the silverware, start from the outside and work your way in as you progress through the courses. If excusing yourself during the meal, place your napkin to the left of your plate to indicate you are not finished and to the right if you are done eating.
— Role of the Host
During the meal, the host has a variety of responsibilities to make sure the guests feel important and appreciated.
As guests arrive, introduce them to one another and indicate where you’d like them to sit, and do not forget the importance of small talk as it goes a long way toward putting everyone at ease. The length of time depends on who is at the meeting; it can be just a sentence or two, or it can be several minutes as people arrive, get settled and peruse the menu.
When all guests are present, the host must call the meal and meeting to order, which simply can be a statement that everyone is present and it’s time to start. Throughout the meal, be present in the conversation, treating this meeting like the most important thing in your day. Most other life and business matters on your mind can wait.
Regarding practical matters, the host also sets the tone for the meal, so you should be the first to order. This sets boundaries and allowances for what the guests can order without overtly stating it. For example, if you intend to order alcohol or an appetizer or dessert, you begin by ordering it so others feel free to do so. Also, the host is expected to begin eating first.
In a city all about indulgence, Smith & Wollensky provides exceptional food and refined service at its freestanding New York–style steakhouse right on the Strip opposite CityCenter. A perfect place to people-watch and soak up the city vibe, the three-story, 635-seat restaurant offers a distinguished way to dine and celebrate with the best in steak and seafood creations. In addition, the Las Vegas location offers an eight-person Chef’s Table in a glass-enclosed room that provides diners with an intimate tableside view of the kitchen and the chefs at work.
While more options exist in this diverse culinary city, there’s something to be said for getting into the thick of the kitchen with a private Chef’s Table that will excite and enhance a VIP dining experience.
Essentials of Business Dining etiquette
What used to be common sense and practice when it comes to business dining etiquette largely has gone by the wayside in today’s more casual society. It’s not that people don’t care; it is that many young business professionals simply do not know what is expected of them in these situations. Times have changed, but it remains true that everything said and done at a meeting, even a lunch or dinner meeting, reflects upon the credibility and professionalism of you and your business. Following are tried-and-true guidelines on what to do or not to do at a dining meeting to make the best impression possible.
— Meeting Preparation
You can never prepare too much for any business encounter. Don’t assume everything will go well since it’s at a public place you have little control over. When you make the initial invitation, make sure each guest knows its purpose. Is it an executive meeting? Strategic planning? Team building? Networking? The more your guests know, the more comfortable they will feel. Before guests arrive, think of an opening statement of welcome and always use guests’ names to show you are focused on them. If you have arranged a set menu for a group, make sure the restaurant has a vegetarian option available so as not to alienate anyone.
— Arrival Etiquette
As in anything, a good first impression sets the tone for the entire meeting. Most importantly, be on time whether you are the host or a guest. Making others wait for you gives the impression that you do not value them or their time. As a host, even consider being quite a bit early so you can make sure the table and menus are set, introduce yourself to the maître d’ and waiters and request to be given the bill at the end of the meal to avoid awkwardness later on. To really impress, meet and greet your guests at the door as they arrive or have the maître d’ show them to the table where you will be waiting. Do not order anything to eat or drink while waiting for the guests.
— Dining Etiquette
In general, there are dining behaviors everyone should follow, such as turning off your cell phone and offering a firm handshake with eye contact while standing. Women, times have changed—whereas it used to be the rule that you could sit to shake a man’s offered hand, if you are the business professional, you should stand to shake anyone’s hand. However, spouses of either gender accompanying the business professional may shake hands while seated.
Now the mechanics of dining come into play. As soon as you sit, place your napkin in your lap unless it is in the water goblet, which generally signifies the waiter will put it in your lap for you. Elaborate place settings are seen at the finest restaurants and can be confusing to one not familiar with them. As a rule, bread and salad plates are on the left, drinking glasses are on the right. As for the silverware, start from the outside and work your way in as you progress through the courses. If excusing yourself during the meal, place your napkin to the left of your plate to indicate you are not finished and to the right if you are done eating.
— Role of the Host
During the meal, the host has a variety of responsibilities to make sure the guests feel important and appreciated.
As guests arrive, introduce them to one another and indicate where you’d like them to sit, and do not forget the importance of small talk as it goes a long way toward putting everyone at ease. The length of time depends on who is at the meeting; it can be just a sentence or two, or it can be several minutes as people arrive, get settled and peruse the menu.
When all guests are present, the host must call the meal and meeting to order, which simply can be a statement that everyone is present and it’s time to start. Throughout the meal, be present in the conversation, treating this meeting like the most important thing in your day. Most other life and business matters on your mind can wait.
Regarding practical matters, the host also sets the tone for the meal, so you should be the first to order. This sets boundaries and allowances for what the guests can order without overtly stating it. For example, if you intend to order alcohol or an appetizer or dessert, you begin by ordering it so others feel free to do so. Also, the host is expected to begin eating first.
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If accepted, your submission will be edited for length and clarity. There is no monetary payment if your item is used; instead, you can publicize yourself through a five-line biography with your contact information that will appear at the end of the article.
Send submissions to
editorial@MeetingPlannerResources.org. We will contact you if your submission is chosen.