I attended the URI Professional Development Week Etiquette Dinner on Thursday, November 17th. During this event, we were served a four-course meal, while a speaker spoke to us about the rules of etiquette in a business setting. The speaker was Dean Libutti, the vice provost of the university. The program for the etiquette dinner was one that he has presented many times. Before the event began we were asked to fill out a poster in the front of the room. This included a number of clothing choices for business casual wear, and a menu options for a meal in a business setting. We were asked to choose whether the listed item was acceptable in the given situation. I found these items to be fairly self-explanatory, but it was interesting to see the opinions of others. …show more content…
The speaker allowed us to begin eating and then began to discuss the soup. He first made sure that all attendees had placed the napkin in their laps and had pulled their chair in to an appropriate distance from the table. He then discussed what to do if you didn’t like the soup, or if you had allergies. Lastly, the bread was mentioned. At my table, we had also passed our basket of bread around the table. As I took a bite of my bread, the speaker noticed and asked me to come to the front of the room. I had to explain exactly how I took a piece of bread, passed it, and then proceeded to eat my bread. We learned that the first person to take the basket should offer bread to the person sitting next to them first, and the last person to take bread should request more from the server. As each following dish was served, the Dr. Libutti continued to provide commentary and advice on how to deal with certain
Dr. Barbee came to work in slacks and tie every day. The reason I know this is because the fourth year student told me that he was required to wear the same. Some of the technicians and pharmacist had on scrubs and crocs. This was not a representation of professionalism, but Dr. Barbee made sure to carry himself professionally. He was a very calm and soft spoken individual, he was polite and very respectable. “The key to quality and efficiency is professionalism.” He showed all the qualities of being professional and was a great role model to us. Also Dr. Barbee was asking me some questions about Diabetes. I knew the answer to most of the questions but some I did not know, so I looked them up on the search engines he provided. I learned some new things that helped me later in my pathophysiology and physiological chemistry class on the topic of Diabetes. Diversity is a key aspect of the hospital because they serve all individuals. From infants to elderly, to disabled to
Shapiro talks about his time in the kitchen from when he was a young trainee through to his maturity. Shapiro may be trying to get his point across to food eaters everywhere. While, Berry attempts to encourage people to improve the way they eat by giving them suggestions on what to do, Shapiro inspires to alleviate the misconceptions about food and food preparation, which goes further, in the long run, to convince people about the choices they make about food consumption. The writer avoids any errors of fact and any misinterpretation or misrepresentation of any facts.
The description of the women’s meal could be summed up in one word, plain. Syntactically, there are many examples promoting the simplicity of women in society at the time. For the excerpt to open with, “Here was my soup,” shows the monosyllabic words being used and the simplicity of the sentence all imply just that of women’s role in society; simple, short-lived, and unimportant. The sentence, “the plate was plain. . . transparent. . .
There are instances when employees represent the company off of clock hours and should be expected to follow company dress code. For example, some companies set up business dinners, which would require the employee t...
... I had never even seen most of the food displayed, I eagerly and respectfully tried each dish. After everyone in the room sat down at the massive table, the Rabbi picked up a glass of wine and made a prayer over it. Then, Rabbi Kanelsky passed around pieces of Challah bread to the entire table. This lunch festival was yet another ceremony dedicated to one of the member’s deceased relative. At the conclusion, the Rabbi said another prayer out loud for the deceased and the relative expressed his gratitude to everyone.
At large parties, you may introduce yourself. When dining, you should not sit until you are told where to sit and you should not eat until the hostess starts. It is polite to keep both of your hands visible while eating and to leave some food on your plate when finished. Only men are permitted to give toast.... ... middle of paper ...
"Dress Code!" MasterFILE Complete. Educational Leadership, Dec.-Jan. 2014-2015. Web. 18 Feb. 2016. This article comes from the point of view of a school principal Thomas R. Hoerr. Hoerr starts of with a comment that was made to him about a young girl and what she was wearing. The comment referred to her undergarments. The author continues to explain the two points he learned, and because of those points, he made his school a casual place. The dress code he established only proclaims to be “neat and clean.” The author saw no problem until the attire came so close as to be dressing at the beach, so he conducted a meeting with his staff and decided something should be said. When the author wrote the work dress guidelines, he got the input of the teachers and what should be expected by each guideline. However, the author only sent out the draft to people who had worked with him for fifteen or more years, so the question arose that the world is changing and he needed opinions from younger teachers. When he received feedback, he was questioned on if some codes really made a difference, and he made some changes. Next Hoerr tells his readers that when they give a restriction on something, they must have a rational reason why. Hoerr’s reason was that the school staff needed to have a professional experience, which make since because some students might not take their teacher seriously if he or she is dressed for bed. This article uses logos by appealing to logic on
Bread, having earned the title of a staple food in the traditional American diet, usually consists of yeast, water and flour, and then a baking process. Throughout history, having always seemed popular in countless cultures around the world, and continues to reign supreme. To be completely honest, the pre-main course bread baskets rank as everybody’s favorite part of eating out. Considering the fact that they cost literally nothing, why not fill up on a loaf of white bread, steamy, buttery rolls, or delicious warm breadsticks? Both rolls and breadsticks contend as fantastic appetizers, however, one, more superior in many ways, can include having more sophisticated looks, healthy, and just plain better than the other. Nonetheless, O’Charley’s
Bernstein, Paula. "Should Schools Teach Etiquette?" Babble RSS. Disney Family, 25 June 2010. Web. 27 Jan. 2014.
Etiquette is defined by the society cohesively as the standard behavior of human interaction and the code of conduct to establish a respectful and courteous environment. As social media and text abbreviations have become normalized in the 21st century, the emergence of informality has alerted the assistant professor Molly Worthern and professor Lisa Wade. In the article, “U Can’t Talk to Ur Professor Like This,” Worthern highlights the prevalence of informality in the interaction between the students and professor. She urges the need of putting etiquette guidelines in the syllabus allowing students to follow the rules. Meanwhile, in the article “10 Things Every College Professor Hates”, Wade highlights college professors’ ten complaints toward
“Marcellino! For the last time, PLEASE PASS THE SALAD DRESSING!,” my mother shouts to my dad jokingly. My oldest brother Marc, who has already finished his bowl of pasta, is signaling for his first refill of the night. Both my sisters are laughing hysterically at my dog, who has snatched my other brother 's chicken leg right out of his hand, and is now being chased around the kitchen while licking her chops and trying to scarf the bone down before being caught. This family dinner scene depicted was a normal part of my daily routine growing up. My family of seven made an effort to sit down once a day and eat a meal together. This provided a daily opportunity for meaningful conversations and the nurturing of close-knit relationships between my
She read a part of the passage, and when she chose to stop reading, had the choice to either “pass” or elaborate on the section she had just finished reading and what may have resonated with her in regards to her personal struggle with overeating. The person sitting next to her then continued reading the passage from where she stopped. The above described process continued for each member until someone completed the chapter. Before reading began, the leader informed the members that “in the interest of time” each member, if he or she chose to comment on the passage after reading, needed to limit him or herself to three minutes. A member set a timer to ensure adherence to this policy. At the conclusion of each chapter, the leader encouraged a general discussion of the piece, as each appeared to have a theme to the writing. Following the dialogue, a new member picked another passage at random, and the reading continued in an identical manner. During the span of the hour long meeting, members read and commented on four passages from the book, leaving ten minutes at the end of the meeting for any member to start a conversation about any topic not addressed in the readings. At the very end of the meeting, all the members stood in a circle, and joining hands, recited the “serenity prayer”
We all have a certain image that comes with the word “professional”. For some it is a black suit and a tie; others identify professionalism as the ability to perform certain duties. Dress codes and the ability to perform professional duties are important; however, professionalism includes way more components and important details. Randall et al. (2016) conducted a study to understand how students and faculty at the
Food has been a great part of how he has grown up. He was always interested in how food was prepared. He wanted to learn, even if his mother didn’t want him to be there. “I would enter the kitchen quietly and stand behind her, my chin lodging upon the point of the hip. Peering through...
A friend of this family approaches their door and shamelessly knocks and asks for three loaves of bread. Nolland asserts that, based on Eastern hospitality patterns, “we should think in terms of a very generous, even excessively generous provision for the guest’s needs” (624). Fitzmyer draws a differing conclusion, that the three loaves are “maybe something like three rolls…it is the equivalent of meal for one person” (911). However, regardless the exact amount asked for and given, it is important to note that the friend asks for a specific amount. He is aware of what he needs, and makes sure that he asks for no more and no less.