Key Points Of Working Meals In Business Activities

In daily life, people often encounter such a situation: Several well-dressed business people are sitting in a restaurant.

On the table before them, dishes and drinks were not always very rich, but their manners were very serious and serious, and they talked with relish.

With a little attention, it will be found that at this time they are indeed "undrunk", for their interest in conversation seems to be much higher than the interest in eating.

Some people may doubt that they do not have their own offices, what do they do, and then go to the office to eat first, and then go to the office to talk about the right thing? Why do you want to do this and two?

Working meals are sometimes referred to as "business dinner" or "dinner party" in the business world.

It refers to a business partner who has a business relationship in business dealings for the purpose of contacting, keeping in touch, exchanging information or negotiating business.

From the point of view of business etiquette, regular working meals are different from formal banquets, and are different from family meals.

Under normal circumstances,

First, it focuses on creating an atmosphere.

Compared with the formal banquet, the emphasis of work meals is not on form and grade. Instead, the intention is to create a relaxed, pleasant, harmonious, friendly atmosphere conducive to further contact among business people.

Second, it has some practical purpose.

Business people pay attention to pragmatism, so is working dinner.

Compared with the meals between friends and family, working meals are not idle, simply to let everyone touch their heads, talk about their hearts, and get in touch with each other.

In fact, it is a business activity going on in another way. In other words, it is just an informal business talk with a table serving as a conference table or negotiating table.

Third, most of them demand smaller scale.

As far as the number of participants is concerned, working meals are usually more difficult to wipe out than gigantic banquets or meals.

Because of its emphasis on dealing with practical problems, in order to prevent people from speaking hard or to ensure that everyone is free to express their heart and soul, the actual number of working meals is often less.

Generally speaking, working meals are not multilateral gatherings, but mainly based on bilateral gatherings.

It must be a separate appointment between two people, or a few representatives from both sides.

However, the total number of working meals is no more than ten persons.

Unrelated persons, spouses, children and so on are not suitable to be present.

Fourthly, it usually takes place at noon.

Most of the parties and meals are held in the evening, and often like to be held on holidays or weekends.

This is to make participants feel more convenient in time, and also a social convention.

If so, the choice of time for working meals is different.

In order to make reasonable use of time and do not affect the work of participants, working meals are usually arranged on the noon of the working day, taking advantage of the interval between work.

Therefore, it is often called "working lunch" or "luncheon" in Europe and America.

It should be said that arranging the working dinner to be arranged at noon on weekdays will reflect the pragmatic spirit of business people's efficiency.

Fifthly, it can be held anytime and anywhere.

The host does not need to issue a formal invitation to the guest before the meal is served, and the guest does not have to reply to the host in advance.

Generally speaking, only the guests and the host feel that it is necessary to sit together to exchange views on each other, or to negotiate on certain issues, so that everyone can have a working lunch whenever and wherever possible.

Time does not need to be agreed sooner or later.

It can be proposed by one side or by both sides. It can be agreed on a few days in advance or on the same day.

In conclusion, only the parties concerned agree to participate in the work.

Six, it is put forward by the proposer.

Working meals are held in restaurants outside, so their owners have their own special characteristics.

According to convention, no matter where the work meal is held, which party first proposes to have a working meal, which side should be turned up.

When the host party comes to work dinner, the highest administrative officer is the owner who has been dyed.

The secretaries or public relations personnel are mostly nominally high, complicated and busy.

It is far from enough to understand the main features of a working meal successfully.

Besides, the basic work dinner etiquette must be systematically grasps.

It refers to the etiquette standard of beryllium.

The main points include the arrangement of beryllium, the work of working meals, the work of meals, and so on.

Next, introduce each of them.

First of all, the arrangement of working meals.

Arranging work meals is mainly about preparatory work before working meals.

This matter is mainly responsible for the host side.

It is mainly divided into three specific questions: purpose, time and place.

One purpose.

The initiative proposes to work together with others to work together, and most of the proposers are willing to take this opportunity to achieve their own goals.

If there is no purposeful nature, working meals will not become a working meal.

Generally speaking, the use of working meals is a very flexible form of business activity. Business people can meet clients, contact peers, exchange information, negotiate with each other, and negotiate business.

In addition, you can also receive new friends and interview candidates.

However, one thing must be clear, that is to hold a work dinner, first of all should have important things to do, be able to solve practical problems, absolutely not allowed to shoot at random, equate it with the "fairy meeting" that boasts, chatting and complaining, and wastes valuable time of the parties concerned.

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It has been said that working together with the people concerned is just a temporary shift.

The purpose of a working dinner is to engage in informal talks with interested parties on issues of common interest to both parties.

So before that, we must define our purpose in order to set the tone for it.

What should be done and everything thereafter should be closely related to one's own purposes.

Two is time.

The specific time for holding a working meal should be decided by the participants of the working dinner together.

Sometimes, it can also be first proposed by the host and agreed by the participants.

In any case, it should be convenient for everyone and not for serious business.

According to convention, working meals should not be arranged on holidays, but should be held on weekdays.

The best time to hold a working meal is usually considered to be around twelve o'clock noon or one o'clock noon.

If there is no special case, the working time of each working meal is about one hour, and at most should not exceed two hours.

Of course, if things are not yet finished and everyone agrees, it may not be necessary to extend the time appropriately.

Some close business partners tend to make regular contacts in the form of working meals.

That is to say, the parties concerned agreed in advance that beryllium should be held at a certain time at a certain time, such as weekly, monthly and quarterly, so as to maintain regular contact.

The three is location.

According to convention, the place where work meals should be held should be chosen by the host, and the guests should follow the Lord's advice.

Specifically, there are various options for the location of a working meal.

Restaurants, restaurants, hotels, clubs, restaurants in the Kangle center, high-end cafes, fast food restaurants, etc. can be considered.

But generally speaking, when setting a specific location for a meal, the main purpose and the actual situation of the guests should be considered.

For example, if the owner intends to finalize a business with the guests at the time of working together, it is better to choose beryllium site in tranquility and elegance, so that both sides are free from external interference and concentrate on reaching an agreement.

If a hostess first goes to work with a female customer who has only one acquaintance, the place where the former proposed is too quiet, which will cause inconvenience to both parties and even lead to misunderstanding.

If the master is prepared to share information with his old customers or exchange views with his old customers, arrange it in a restaurant attached to the club and Kangle center, and after everyone has had fun, talk about it again, and the effect may be better.

Because everyone is an old friend, so you don't have to sit still all the time.

Besides, the relaxed and casual atmosphere is easy to relax.

However, it is not serious enough to interview an applicant here for the opportunity of working together.

In short, although the location of a meal should be chosen by the owner, the owner should consider the habits and preferences of the guests and give them proper care when making specific choices.

If necessary, the owner may wish to recommend several desirable places to the guests at the same time, and ask the guests to choose from them.

Or simply allow guests to put forward several locations themselves, and then the two sides agreed.

Generally speaking, when the host and a guest have many meals, they may not have to be fixed at any place.

However, if regular working meals are held, this is permitted.

Secondly, it is the work dinner.

As a master, the owner of beryllium must be responsible for the following things when he holds a working dinner.

First, be responsible for informing guests.

After a formal decision on a working meal, the owner should be responsible for the relevant time, place, personnel, issues and so on, according to the routine.

For the important persons, the owners should personally tell them.

If the guest and the host have agreed to have a work dinner somewhere, the owner will still have to inform the guest again once he has completed all the specific matters.

It is sometimes not enough to tell each other the exact time and place. As a host, the host must also be considerate and at the same time carry out a meal in which restaurant, the specific location and main characteristics of the restaurant, the general route of pportation, where the guests and the host meet, and so on.

Assuming that one of the people invited by the owner to work dinner has not yet known each other, it is best to give a greeting when inviting or giving notice to the other party. If there is no special reason, the staff who attends beryllium at work should be confirmed and formally informed, so it is not appropriate to increase it temporarily.

If it is necessary to increase, we must first obtain the consent of the guests.

Second, responsible for restaurant reservation.

Going to some famous restaurants for working meals usually requires reservations in advance.

The case should be held by the host.

If this ignorance and temporary rush, not only will it be possible to queue up and waste time, but there may be no hope of finding seats at all.

There are mainly five ways to book a restaurant.

One is to send someone to make a reservation.

The other is to make a reservation by dialing the specified telephone number.

The third is to make reservation by fax.

Fourthly, booking is made by using the computer network.

Fifthly, reservation is made by using the ex gratia card or VIP card issued by the restaurant.

As for which of the five methods mentioned above is good, the key is to see which is effective.

Which way to ensure that you book an ideal seat, you should give priority to its adoption.

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When booking seats, you must tell your own requirements, such as ideal location, meal time, approximate time, number of people present, special requirements, payment methods and so on, and tell the restaurant staff at the same time.

If necessary, a certain amount of deposit should be paid in advance according to the request of the other party.

Even if the seats have been booked earlier, the host party must send someone to arrive at the scene some time in advance so as to ensure that there is any change in the reserved seats so as to avoid a "seat crisis".

Third, be responsible for greeting guests.

Business etiquette stipulates that when a working meal is held, the producer must arrive at the beryllium place before the guests to greet the arrival of the guests.

This is a convention and a courtesy.

Under normal circumstances, the host should arrive at the eating place at least ten minutes in advance.

After a short rest, we should welcome the guests in the right place.

It is generally considered that the restaurant's main entrance, the reserved dining table, the lounge in the restaurant, and the place where the guests and the host have agreed to meet in advance is the right place to welcome the guests.

If the guest owner has not met before, the owner can also drive to meet the guest himself.

In addition, they can inform each other about their basic characteristics, such as gender, age, height, weight, weight and clothing, so that they can identify each other.

In the waiting area, after meeting the guests, they should shake hands and greet each other.

If both parties are not familiar with each other, the two sides should also introduce their respective attendants one by one.

Assuming that the host can not meet the guests ahead of time for the reason, it is best to entrust someone to represent him.

If necessary, the agent must explain why and apologize to the guest.

In any case, when guests arrive on time and no one is waiting, they are considered impolite.

Fourth, responsible for the settlement of meals.

According to convention, the settlement of working meals should be responsible for the owner.

Concretely speaking, the payment methods of working meals are usually divided into two kinds: "master pays" and "pays their own fees".

The so-called "master pay" means that after the meal is finished, the owner pays his own money and pays the bill.

If the guest is very familiar with it, he will pay the bill at the dinner table in front of the guests.

If the host and the guest know each other for the first time or have little contact, the host is usually not suitable for the guests to check the bill and settle accounts at the table.

The propriety is that the propriety should first ventilate with the waiter and go to the cashier alone to settle the bill.

Or return to check out after you have sent your guest off.

Try not to let the waiter report the bill in front of the guests.

It is more difficult for the waiter to pass the bill to the guest's hands.

The so-called "pay their own fees", also known as the "AA system".

It is after the end of the meal, the average portion of the bill is paid by all the diners, each paying the respective expenses.

In foreign countries, business people pay more in this way when working together.

This way of payment needs to be addressed first.

When calculating accounts, what the host wants to do is mainly to settle accounts, extend money and pay for errands.

At checkout time, whether it is "pay the master" or "pay the fee", it must conform to local habits.

It is obviously a mistake for the host to make a reproach for the lack of consideration.