A Conversation with Debby Penar
Deborah S. Penar, MBA, Sales and Marketing Specialist/Recruiter for
BKD, LLP accounting firm is my guest blogger. I thank you Debby, for taking your valuable time to share your knowledge and expertise with everyone.
Debby, please tell us what your position at BKD, LLP involves.
I am the Sales & Marketing Specialist and Recruiter for the Fort Wayne and Merrillville offices of BKD. BKD is the 10th largest Certified Public Accounting and Advisory firm in the United States. Being responsible for both the marketing and recruiting for two offices within such a large organization is wonderful. I have an unending variety of responsibilities and each day is different.
When recruiting potential new hires what critical things do you look for?
BKD was selected one of the Best Accounting Firms to Work For by Accounting Today for both 2008 and 2009 http://www.bestaccountingfirmstoworkfor.com/
With that distinction, we truly do look for and hire the best of the best. Technical ability is essential, but that is only the first accomplishment that we require. We hire candidates who are the “entire package.” The folks we hire must have: business acumen, excellent verbal and written communication skills, a change orientation, conceptual thinking/problem solving, initiative, leadership, relationship building, teamwork/collaborative ability and a desire to develop themselves and others.
Where do you look for potential new hires?
We have found BKD team members on college campuses, through resumes sent directly to recruiters, on recruiting websites and through referrals from employees and clients or friends of the firm
How much weight do you put on academic achievement?
Academic achievement is essential, but is only the first hurdle of the interview process. As mentioned above, we are looking for the “complete candidate.”
How important are social skills in your organization?
Our BKDers are professionals and advisors to our clients. Social skills are essential in our business. We take social skills so seriously that as a firm we have incorporated etiquette training into our continuing education.
To advance at BKD what does one need to do.
The first step is to pass the CPA exam. This is a huge accomplishment that launches the career of a certified public accountant. Once this major goal has been completed, one must have a hunger for lifelong learning. The rules and regulations in this profession change constantly. It is essential that our people are continually learning so they can be trusted and valuable business advisors to our clients.
What areas does BKD routinely address in continuing education for employees?
Technical training is a cornerstone of all of our continuing education. BKD routinely provides more continuing education than is required in the industry. Other areas addressed in continuing education are business development, coaching, presentation skills, industry specific knowledge, etiquette and team building.
What would you recommend to young people starting their careers, to focus on to get noticed for a job?
Once they determine their profession of interest, learn as much about the profession and requirements as possible. Know your industry and potential employers. Do your research. If an internship is possible, that is an excellent way to get real world experience and is a great selling point for a candidate. Get involved with the career services office of your school and participate in organizations that will provide networking with potential employers. Have a perfect resume, there is no room for error on a resume, and know that you may meet potential employers anywhere. You only have one chance to make a first impression, so take advantage of that opportunity. Network, network, network.
What would you tell them not to do?
As stated above, do not make any errors on your resume. Be sure that any possible representation of yourself is professional, whether it’s your voice mail greeting, your email address, your social networking site or what you wear. It all represents you.
Do you look at social networking sites to check out potential new hires?
Yes, and have occasionally been unhappily surprised with what I find out there.
Is a handwritten thank you note after an interview a mark of distinction when considering someone for a position at BKD?
A handwritten note is always appreciated. Candidates in our industry seem to understand the importance of a handwritten thank you. What takes it a step further and makes it distinctive is to specifically reference items discussed in the interview and explain what the candidate can bring to our firm based on specifics from the discussion.
Is there anything else that you’d like to share about your position at BKD?
I just wish everyone could find a job they enjoy going to everyday as much as I enjoy mine.
Tuesday, March 30, 2010
Wednesday, March 24, 2010
Symphony Etiquette
Thank you to the Fort Wayne Philharmonic for this informative Q&A regarding the etiquette of attending a concert. We in Fort Wayne, are so privilaged to have such a treasure in our community. If you have never attended a concert, but would like to do so, reading the info that follows can answer any questions you may and increase your comfort level in attending.
What should I wear?
Attending a Philharmonic
concert is always a special
occasion, so many patrons
often enjoy dressing up.
However, it is entirely up to you – whatever makes you comfortable.
Where do I park?
Embassy Theatre Concerts
There are two parking
garages available near the
Embassy. The Civic Center parking garage is located across from the Downtown Hilton, with entrances on Calhoun, Clinton, and Jefferson. The Parkview Field parking garage is located on the corner of Harrison and Douglas, with entrances on each street. Each garage charges a small parking fee on concert nights.
Arts United Center
There is paid parking in the lot between the AUC and the Museum. Free parking is available in the parking garage on Barr and Main. For more downtown parking information, visit
www.parkitfortwayne.com
Auer Performance Hall
Turn left at the light on
Crescent into the IPFW campus. Turn right onto the roundabout then the first right again. Look for the signs that will lead you to the Rhinehart Music Center. Parking is available in lots 14 and 11. Allow extra time to look for parking since they are doing construction there and there is also some parking that is strictly restricted to faculty.
What if I’m unable to attend a concert once I’ve purchased my ticket?
We have a no refund policy on tickets. However, subscribers can take advantage of our “No Risk” policy. If a subscriber is unable to use their ticket, they can turn it in up to four hours before the concert start time to receive a tax credit, or return the ticket up to three days after a concert to receive an online credit that can be used towards other ticket purchases. Please contact the box office as soon as possible if you know you will be unable to use your ticket
What if I lose my tickets?
Simply call the Box Office.
We can reprint tickets for you. We will have them waiting at Will Call. If you realize you forgot your tickets once you arrive, we can look up your seating location and issue new tickets.
I know very little about classical music. Will I be able to enjoy the concert?
There is no prerequisite to enjoying the performances of the Philharmonic. If audience members want information about the pieces or artists featured, they can read notes in the program book or attend a Musically Speaking concert preview.* The magic of music, however, is how the music makes you feel, not what you know about it
*Masterworks series only.
When should I arrive?
What if I’m late?
We try our best to begin all concerts on time. To help reduce distracting noises during performances, there are designated pauses in each program when late arrivals will be seated. If you arrive late, we recommend that you wait close to your seating area’s entrance so we can seat you as soon as the pause occurs. If you have to leave a concert before its end, please do so between program works.
How long is a typical performance?
Program length varies, but a typical Philharmonic performance lasts about two hours, including one intermission. You can always call us at
260.481.0777 for an estimated length.
When do I applaud?
Many works in classical music, such as a Beethoven symphony or Mozart piano concerto, have three or more movements or sections. A short pause usually falls between them. It has become customary over time not to clap during these short pauses. In your printed program, movements are indented beneath the main title of the piece. Applaud after the final movement.
May I take pictures?
Cameras, as well as other recording devices, create distractions for the musicians and audience members. Recording without permission also violates copyright laws. As a result, no still, video or tape recorders are permitted.
What about food and drink?
Drinks are permitted in the auditorium at Embassy concerts only. At select concerts, refreshments are available both before the concert and during intermission.
May I bring my children?
The Philharmonic has a Family Series geared towards children in grades K-6. These are perfect concerts to introduce young children to classical music. Children are welcome at other concerts as well, and at around the age of 8, most will sit through and enjoy the event. Every child, regardless of age, will require a ticket. Children are eligible for free tickets to our classical concerts with a paid adult admission.
Why does the
Philharmonic solicit contributions? Don’t ticket sales cover their costs?
Ticket sales account for less than 40 percent of the Philharmonic’s yearly budget. Therefore the orchestra depends on individual, corporate and foundation gifts in order to bridge the gap between concert revenue and operating expenses.
What is the difference between a symphony orchestra and a philharmonic orchestra?
There is none. Either word is commonly used to describe a larger group of instrumentalists that includes a number of strings. A string quartet isn’t an orchestra. Neither is a brass band, nor a concert band. But, a dance band that included a few violins might be an orchestra, if that’s what they wanted to call themselves. So it all depends on whether there are “strings attached.”
What is a concertmaster, and what are his/her responsibilities?
The concertmaster is the lead violinist. As the violinist with the highest “rank,” he/she sits in the first chair right next to the conductor’s podium.
The concertmaster leads the orchestra in its tuning prior to the concert and customarily plays all of the violin solos within pieces. In addition, the concertmaster marks the orchestra’s parts with the appropriate bowings, so all violinists are moving their bows in unison.
Why is the oboe used to tune the orchestra?
The oboe has the most reliable pitch. At the concertmaster’s signal, the oboist plays the musical note “A” twice, so that the woodwinds and brass, followed by the string section, can tune individually.
Are all orchestras arranged on stage the same way?
Usually, although this arrangement may be changed according to the repertoire requirements.
What does the Philharmonic do for young people in school?
The Fort Wayne
Philharmonic reaches more than 125,000 young people annually through programs like our family series, Young People’s Concerts, Discovery concerts, small ensembles in the schools, and also by participation in the Fort Wayne Philharmonic Youth Symphony. We also offer an instrument loan program, scholarships, and guest artist master classes. For more information on our education programs, visit our website at www.fwphil. org.
What should I wear?
Attending a Philharmonic
concert is always a special
occasion, so many patrons
often enjoy dressing up.
However, it is entirely up to you – whatever makes you comfortable.
Where do I park?
Embassy Theatre Concerts
There are two parking
garages available near the
Embassy. The Civic Center parking garage is located across from the Downtown Hilton, with entrances on Calhoun, Clinton, and Jefferson. The Parkview Field parking garage is located on the corner of Harrison and Douglas, with entrances on each street. Each garage charges a small parking fee on concert nights.
Arts United Center
There is paid parking in the lot between the AUC and the Museum. Free parking is available in the parking garage on Barr and Main. For more downtown parking information, visit
www.parkitfortwayne.com
Auer Performance Hall
Turn left at the light on
Crescent into the IPFW campus. Turn right onto the roundabout then the first right again. Look for the signs that will lead you to the Rhinehart Music Center. Parking is available in lots 14 and 11. Allow extra time to look for parking since they are doing construction there and there is also some parking that is strictly restricted to faculty.
What if I’m unable to attend a concert once I’ve purchased my ticket?
We have a no refund policy on tickets. However, subscribers can take advantage of our “No Risk” policy. If a subscriber is unable to use their ticket, they can turn it in up to four hours before the concert start time to receive a tax credit, or return the ticket up to three days after a concert to receive an online credit that can be used towards other ticket purchases. Please contact the box office as soon as possible if you know you will be unable to use your ticket
What if I lose my tickets?
Simply call the Box Office.
We can reprint tickets for you. We will have them waiting at Will Call. If you realize you forgot your tickets once you arrive, we can look up your seating location and issue new tickets.
I know very little about classical music. Will I be able to enjoy the concert?
There is no prerequisite to enjoying the performances of the Philharmonic. If audience members want information about the pieces or artists featured, they can read notes in the program book or attend a Musically Speaking concert preview.* The magic of music, however, is how the music makes you feel, not what you know about it
*Masterworks series only.
When should I arrive?
What if I’m late?
We try our best to begin all concerts on time. To help reduce distracting noises during performances, there are designated pauses in each program when late arrivals will be seated. If you arrive late, we recommend that you wait close to your seating area’s entrance so we can seat you as soon as the pause occurs. If you have to leave a concert before its end, please do so between program works.
How long is a typical performance?
Program length varies, but a typical Philharmonic performance lasts about two hours, including one intermission. You can always call us at
260.481.0777 for an estimated length.
When do I applaud?
Many works in classical music, such as a Beethoven symphony or Mozart piano concerto, have three or more movements or sections. A short pause usually falls between them. It has become customary over time not to clap during these short pauses. In your printed program, movements are indented beneath the main title of the piece. Applaud after the final movement.
May I take pictures?
Cameras, as well as other recording devices, create distractions for the musicians and audience members. Recording without permission also violates copyright laws. As a result, no still, video or tape recorders are permitted.
What about food and drink?
Drinks are permitted in the auditorium at Embassy concerts only. At select concerts, refreshments are available both before the concert and during intermission.
May I bring my children?
The Philharmonic has a Family Series geared towards children in grades K-6. These are perfect concerts to introduce young children to classical music. Children are welcome at other concerts as well, and at around the age of 8, most will sit through and enjoy the event. Every child, regardless of age, will require a ticket. Children are eligible for free tickets to our classical concerts with a paid adult admission.
Why does the
Philharmonic solicit contributions? Don’t ticket sales cover their costs?
Ticket sales account for less than 40 percent of the Philharmonic’s yearly budget. Therefore the orchestra depends on individual, corporate and foundation gifts in order to bridge the gap between concert revenue and operating expenses.
What is the difference between a symphony orchestra and a philharmonic orchestra?
There is none. Either word is commonly used to describe a larger group of instrumentalists that includes a number of strings. A string quartet isn’t an orchestra. Neither is a brass band, nor a concert band. But, a dance band that included a few violins might be an orchestra, if that’s what they wanted to call themselves. So it all depends on whether there are “strings attached.”
What is a concertmaster, and what are his/her responsibilities?
The concertmaster is the lead violinist. As the violinist with the highest “rank,” he/she sits in the first chair right next to the conductor’s podium.
The concertmaster leads the orchestra in its tuning prior to the concert and customarily plays all of the violin solos within pieces. In addition, the concertmaster marks the orchestra’s parts with the appropriate bowings, so all violinists are moving their bows in unison.
Why is the oboe used to tune the orchestra?
The oboe has the most reliable pitch. At the concertmaster’s signal, the oboist plays the musical note “A” twice, so that the woodwinds and brass, followed by the string section, can tune individually.
Are all orchestras arranged on stage the same way?
Usually, although this arrangement may be changed according to the repertoire requirements.
What does the Philharmonic do for young people in school?
The Fort Wayne
Philharmonic reaches more than 125,000 young people annually through programs like our family series, Young People’s Concerts, Discovery concerts, small ensembles in the schools, and also by participation in the Fort Wayne Philharmonic Youth Symphony. We also offer an instrument loan program, scholarships, and guest artist master classes. For more information on our education programs, visit our website at www.fwphil. org.
Friday, March 12, 2010
Thank you to Carmen McGee, General Manager and Wine Director at Joseph Decuis Restaurant for being my guest blogger and for educating us on the topic of wine.
This place for fine dining is tucked away in charming Roanoke, IN. www.josephdecuis.com
A Conversation with Carmen McGee
Carmen, would you please tell us what your job title is and what it means?
My job title is General Manager and Wine Director. I direct all operations for the front-of the-house which means scheduling servers, bartenders, bussers and valets. I also plan all of our parties, caterings, weddings and any type of special event. I arrange our wine luncheons, dinners and summertime courtyard wine tasting and appetizer parties. I am in charge of our wine program which includes our wine list, our wines by the glass program and our specialty cocktails. I order our liquor, wine and beer.
What is your training background?
Many, many, many hours on the dining room floor! I have worked in the restaurant business since I was 16 years old, it was my first job. I have held almost every position in the front-of-the-house operation so I have a good grasp on who is doing what and what is going on. I’ve worked in fine dining for about 15 years, 10 of which have been at Joseph Decuis. I learned a lot about wine by tasting and reading. I took a course from the Court of the Master Sommeliers and received my Introductory Sommelier Certificate in 1994. I have attended countless wine tastings and have been to vineyards in California a couple of times. I never stop learning about wine, it’s wonderful!
Tell us about Joseph Decuis and their wine collection.
We have an extensive collection. We have over 600 different wine labels in our cellar and our vintage depth is quite good as well. We have won the Wine Spectator Award every year since 2001. Our wines are maintained in our temperature controlled-cellar (55 degrees) for optimum storage and serving conditions. We cater to every budget and every taste. We try to make wine accessible to everyone, so everybody can enjoy it as much as we do.
As a wine expert, how do you serve the needs of the diners at Joseph Decuis?
We have guests who dine here that know more than I do about wine, and we have guests who dine here who have never even tried wine, so I have to be flexible and have a wide range of knowledge. Our more experienced guests know what they like and will ask my opinion about a certain wine of the varietal they like or a certain vintage. For instance, we have five different Mondavi Cabernet vintages-which one is the best? That’s where I come in. For the less experienced diner I start with what they like- is it red or white, sweet or dry? How much does a person want to spend on a bottle of wine…$19 or $65 or $300? We can assist at all levels.
What is some basic information that a diner should know about choosing a wine to pair with a meal?
The first rule is to go with what you like. Many people won’t drink a red with their fish or a white with their steak, but they shouldn’t be held back by stereotypes. There are very soft reds, like Pinot Noir or Gamay that can go well with fish, especially with salmon. A hearty white like a California Chardonnay can hold its own against a steak with a light sauce. Wine is quite flexible. You should think about the sauce on the food too, that’s important. Wine should accentuate the food; the two should be a happy marriage! The tried and true formulas are standards for a reason. Classical pairings I like are Wagyu Steak with Cabernet Sauvignon, an acidic Sauvignon Blanc that complements a buttery fish, Pinot Grigio with a light dinner salad. My husband, who is the Executive Chef at Joseph Decuis, loves Sauternes with Foie Gras-a melt in your mouth combination.
How do you accommodate multiple main courses with one type of wine?
Two ways: go with a by-the-glass selection, or get a bottle of white and red.
What is the average price of a bottle of wine in restaurants like Joseph Decuis?
Our prices range from $18/bottle to $900/bottle. We are all over the board!
Who should be in charge of choosing the wine?
The host of the party should be in charge of choosing the wine, or whomever the host would like to designate. There should be a clear go-to person with whom the server or wine steward can communicate
When you present the wine to the host what is the protocol for giving approval to pour?
First you present the wine label to the host to ensure it is the correct wine and the correct vintage of the wine. Next you open the wine and pour an ounce for the host to taste, and he or she will nod approval or tell us verbally, yes, that works, or that’s great. Smelling the cork before tasting the wine is like an old wives tale. Corks are not going to tell you whether or not the wine is good. However, looking at the cork can be fun and contain literal information, like a winery’s website or the vintage of the wine.
The only acceptable reason to send back a bottle of wine is if the wine has gone bad, or is “corked”, meaning it smells excessively musty or like wet cardboard. If a wine is truly oxidized or “bad”, you will know. It is not good etiquette to send back a bottle of wine because it is not to your taste. If you are unsure of what you are ordering, it is safe to go with a by the glass selection. Good restaurants have excellent wines by the glass.
Thirdly, you pour clockwise around the table, always pouring for the ladies first. You should pour about three or four ounces at a time. Do not to pour the whole bottle at first, save some for later unless it is a large group that will require multiple bottles.
Does the fact that wine has screw cap vs. a cork define the quality of the wine?
The answer to this used to be yes, but not anymore, not by a long shot. We have French wines coming in with screw caps now. We have a very high quality California Cab with a glass stopper. There are two reasons behind the change: environmental concern and wine spoilage factors. Cork comes from trees so by using screw caps or other forms of stoppers on wine, wineries are saving trees. Second, the winemaker is assured 100% that their wine will not spoil due to cork taint, or cork leakage-no oxygen is able to enter the bottle with a screw cap. So in theory, with a screw cap, the wine that leaves the winery will be the wine that you taste when you open the bottle. Screw-capped wines are usually meant to be drunk young-not aged in a cellar for more than a couple of years, especially if it’s white wine.
What are some of your favorite wines?
Chappellet Mountain Cuvée, Dry Creek Chenin Blanc, Stella Maris Red, Latour, Drouhin
Do you recommend a wine for daily table wine?
At our house we drink a lot of Argentine malbec and Oregon Pinot Noir. But I don’t turn back on too many wines! I love to drink rosés in the summer, they tend to go with everything.
Joseph Decuis is more than a place to eat. It is an experience! Visit their web site and see what they have to offer. www.josephdecuis.com
This place for fine dining is tucked away in charming Roanoke, IN. www.josephdecuis.com
A Conversation with Carmen McGee
Carmen, would you please tell us what your job title is and what it means?
My job title is General Manager and Wine Director. I direct all operations for the front-of the-house which means scheduling servers, bartenders, bussers and valets. I also plan all of our parties, caterings, weddings and any type of special event. I arrange our wine luncheons, dinners and summertime courtyard wine tasting and appetizer parties. I am in charge of our wine program which includes our wine list, our wines by the glass program and our specialty cocktails. I order our liquor, wine and beer.
What is your training background?
Many, many, many hours on the dining room floor! I have worked in the restaurant business since I was 16 years old, it was my first job. I have held almost every position in the front-of-the-house operation so I have a good grasp on who is doing what and what is going on. I’ve worked in fine dining for about 15 years, 10 of which have been at Joseph Decuis. I learned a lot about wine by tasting and reading. I took a course from the Court of the Master Sommeliers and received my Introductory Sommelier Certificate in 1994. I have attended countless wine tastings and have been to vineyards in California a couple of times. I never stop learning about wine, it’s wonderful!
Tell us about Joseph Decuis and their wine collection.
We have an extensive collection. We have over 600 different wine labels in our cellar and our vintage depth is quite good as well. We have won the Wine Spectator Award every year since 2001. Our wines are maintained in our temperature controlled-cellar (55 degrees) for optimum storage and serving conditions. We cater to every budget and every taste. We try to make wine accessible to everyone, so everybody can enjoy it as much as we do.
As a wine expert, how do you serve the needs of the diners at Joseph Decuis?
We have guests who dine here that know more than I do about wine, and we have guests who dine here who have never even tried wine, so I have to be flexible and have a wide range of knowledge. Our more experienced guests know what they like and will ask my opinion about a certain wine of the varietal they like or a certain vintage. For instance, we have five different Mondavi Cabernet vintages-which one is the best? That’s where I come in. For the less experienced diner I start with what they like- is it red or white, sweet or dry? How much does a person want to spend on a bottle of wine…$19 or $65 or $300? We can assist at all levels.
What is some basic information that a diner should know about choosing a wine to pair with a meal?
The first rule is to go with what you like. Many people won’t drink a red with their fish or a white with their steak, but they shouldn’t be held back by stereotypes. There are very soft reds, like Pinot Noir or Gamay that can go well with fish, especially with salmon. A hearty white like a California Chardonnay can hold its own against a steak with a light sauce. Wine is quite flexible. You should think about the sauce on the food too, that’s important. Wine should accentuate the food; the two should be a happy marriage! The tried and true formulas are standards for a reason. Classical pairings I like are Wagyu Steak with Cabernet Sauvignon, an acidic Sauvignon Blanc that complements a buttery fish, Pinot Grigio with a light dinner salad. My husband, who is the Executive Chef at Joseph Decuis, loves Sauternes with Foie Gras-a melt in your mouth combination.
How do you accommodate multiple main courses with one type of wine?
Two ways: go with a by-the-glass selection, or get a bottle of white and red.
What is the average price of a bottle of wine in restaurants like Joseph Decuis?
Our prices range from $18/bottle to $900/bottle. We are all over the board!
Who should be in charge of choosing the wine?
The host of the party should be in charge of choosing the wine, or whomever the host would like to designate. There should be a clear go-to person with whom the server or wine steward can communicate
When you present the wine to the host what is the protocol for giving approval to pour?
First you present the wine label to the host to ensure it is the correct wine and the correct vintage of the wine. Next you open the wine and pour an ounce for the host to taste, and he or she will nod approval or tell us verbally, yes, that works, or that’s great. Smelling the cork before tasting the wine is like an old wives tale. Corks are not going to tell you whether or not the wine is good. However, looking at the cork can be fun and contain literal information, like a winery’s website or the vintage of the wine.
The only acceptable reason to send back a bottle of wine is if the wine has gone bad, or is “corked”, meaning it smells excessively musty or like wet cardboard. If a wine is truly oxidized or “bad”, you will know. It is not good etiquette to send back a bottle of wine because it is not to your taste. If you are unsure of what you are ordering, it is safe to go with a by the glass selection. Good restaurants have excellent wines by the glass.
Thirdly, you pour clockwise around the table, always pouring for the ladies first. You should pour about three or four ounces at a time. Do not to pour the whole bottle at first, save some for later unless it is a large group that will require multiple bottles.
Does the fact that wine has screw cap vs. a cork define the quality of the wine?
The answer to this used to be yes, but not anymore, not by a long shot. We have French wines coming in with screw caps now. We have a very high quality California Cab with a glass stopper. There are two reasons behind the change: environmental concern and wine spoilage factors. Cork comes from trees so by using screw caps or other forms of stoppers on wine, wineries are saving trees. Second, the winemaker is assured 100% that their wine will not spoil due to cork taint, or cork leakage-no oxygen is able to enter the bottle with a screw cap. So in theory, with a screw cap, the wine that leaves the winery will be the wine that you taste when you open the bottle. Screw-capped wines are usually meant to be drunk young-not aged in a cellar for more than a couple of years, especially if it’s white wine.
What are some of your favorite wines?
Chappellet Mountain Cuvée, Dry Creek Chenin Blanc, Stella Maris Red, Latour, Drouhin
Do you recommend a wine for daily table wine?
At our house we drink a lot of Argentine malbec and Oregon Pinot Noir. But I don’t turn back on too many wines! I love to drink rosés in the summer, they tend to go with everything.
Joseph Decuis is more than a place to eat. It is an experience! Visit their web site and see what they have to offer. www.josephdecuis.com
Dining Essentials for Business and Pleasure
Dale Carnegie, Ft. Wayne
&
Chris Sanderson
is pleased to sponsor
“Dining for Business and Pleasure”
Presented by
Etiquette Expert, Karen Hickman,
owner of Professional Courtesy, LLC
plus
“Networking While Dining”
Presented by
Chris Sanderson, Dale Carnegie Instructor
Wednesday, March 24, 2010
11:00 p.m. to 1:30 p.m.
at Chops Restaurant
6421 West Jefferson Blvd.
Ft. Wayne, IN.
Cost $189.00 per person
This informative program will include a 3-course luncheon, a workbook for each attendee to keep as a reference and role playing exercises.
Topics to be covered: Business Entertaining-Host/Hostess and Guest Duties-Reading the Table-Silverware Savvy-The Silent Service Code-Body Language at the Table-Handling Accidents-Difficult to Eat Foods-Forms of Service-American and Continental Styles of Eating-Toasting-Paying and Tipping and many more tips.
A lot of business is conducted at parties and dinners. Don’t sabotage your chances for a promotion or a job due to poor table manners. Join us to increase your comfort level at the table and boost your savvy and effectiveness in all business and social situations.
For more info contact Chris Sanderson @260/637-3511 or
Email: chris.sanderson@dalecarnegie.com
Karen Hickman @260/486-7758
Email: Karen.Hickman@professionalcourtesyllc.com
APPLICATION FOR DINING AND NETWORKING FOR BUSINESS
(Payment required to secure your reservation)
(No refunds after Monday, March 22, 2010)
(There will be a $10.00 cancellation fee prior to March 22, 2010)
(Minimum of 10 attendees to hold the class)
Name___________________________________________________________________
Address________________________________________________________________
Company_______________________________________________________________
Phone number__________________________________________________________
Cell____________________________________________________________________
E-mail__________________________________________________________________
Dietary Preferences or Restrictions_________________________________________
Registration: 10:45-11:00
Presentation will start promptly @ 11:00 a.m.
Agenda and confirmation will be sent after you have signed up for the class.
Payment via PayPal/Chg. We will invoice you for payment.
Fax completed forms to F: 260/486-7758 or
Mail to:
Karen Hickman
8609 EncantoWay
Ft. Wayne, IN. 46815
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