LV Life

Dinner gives taste of professionalism

April Gardoza, Rocio Hernandez, Roxana Toscana and Gwen Franco attended the 4th annual "Manners for Interviewing and Employment Success" Etiquette Dinner on Monday, Oct. 7 in the President's Dining Room. The event, sponsored by the School of Business and Global Studies, L.E.A.D and the Transitions Program welcomed guest speaker Diane Keate. Keate is the general manager of Sodexho at Pomona College. In the background is ULV sophomore Brian Ortega. / photo by Bailey Porter
April Gardoza, Rocio Hernandez, Roxana Toscana and Gwen Franco attended the 4th annual “Manners for Interviewing and Employment Success” Etiquette Dinner on Monday, Oct. 7 in the President’s Dining Room. The event, sponsored by the School of Business and Global Studies, L.E.A.D and the Transitions Program welcomed guest speaker Diane Keate. Keate is the general manager of Sodexho at Pomona College. In the background is ULV sophomore Brian Ortega. / photo by Bailey Porter

by Amber McLaughlin
Staff Writer

The Fourth Annual Etiquette Dinner, “Manners for Interviewing and Employment Success” took place 5:30 p.m. to 8:30 p.m. on Monday, Oct. 7, in the President’s Dining Room at the University of La Verne.

Diane Keate, Sodexho’s Etiquette Speaker was the featured guest for the affair. She is the general manager for food services on campus at Pomona College and has been speaking for five years. The School of Business and Global Studies Leadership Education and Development (Lead) Transitions Program and The Career Development and Placement Center sponsored the event. It focused on both a business and social etiquette dinner.

As people arrived and mingled in the foyer, Martinelli’s Sparkling Cider and hors d’oeuvres were served.

For dinner, Keate walked everyone through a five-course meal, beginning with Gazpacho soup followed by a large leaf lettuce for salad. A scoop of sorbet was used as a palette cleanser, which had a mint, champagne flavor. The entrée consisted of pasta, chicken and green beans. Bread was served along with it, and chocolate truffles and dried fruits were for dessert.

Keate gave information about business attire, along with interviewing and employment manners. She demonstrated the American and European styles of eating. For instance, Europeans use their non-dominant hand to eat with a fork and keep the prongs upside down, where Americans do the opposite.

She also explained the proper way to tear and butter bread in sections as you go, why not to order pasta because it is the most complicated thing to eat, the various ways to tip and other cultural etiquette.

Jill Bergman, assistant director of the career development and placement center was in charge of the event.

“There was a pretty good turnout. A wide range of undergraduate and graduate students came to experience the challenging food, along with a couple staff and faculty,” she said.

Kati Kelly, a Landis Lead Scholar said, “I didn’t go into it expecting to use it for the future. I thought it would be fun and nice to know. Afterward I really found it beneficial for the future. The most useful things to me were the European and American styles of eating.”

“The most important thing I learned was proper etiquette if you are the host of a party or a guest of the host. I was also very impressed with the food, even though it was challenging to eat,” said Sara Kears, a senior at ULV.

Throughout the evening there were giveaways, such as cookbooks and etiquette books from Keate, in addition to “Get a Job” Kits from the Career Development and Placement Center.

Amber McLaughlin
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Bailey Porter
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