Students learn proper business dining skills during annual Scripps Etiquette Dinner

Did you know proper dining etiquette dictates that you are never supposed to cut your dinner roll because it is supposed to be pinched off, buttered and eaten one bite at a time? Neither did most of the 54 Scripps College of Communication students who attended the Scripps Etiquette Dinner on Wednesday, Oct. 2, at Baker Center.

“I attended because I wanted to learn more structured dinner etiquette since I have never been to a formal business dinner, and I am from a middle-class family,” said Katy Cox, a sophomore visual communication major from Pomeroy, Ohio.

“I accepted the invitation in order to meet Scripps students and faculty as well as refine my professional etiquette. I don't have much experience in that setting,” said Hannah Rogge, a sophomore communication studies major from Aurora, Ohio.

Every fall, Valerie Haskell, BSJ ’72, returns to campus and underwrites the business etiquette dinner for Scripps students. The event is made possible through The Haskell Student Professional Development Fund, an endowment established by Haskell in 2019, and is designed to better prepare students for business dinners and career success. Haskell is vice president of Forte Management, an outpatient medical holding company, that she co-owns with her husband. She attributes her career and personal accomplishments to the foundation created by the broad-based and diverse curriculum of her OHIO communication degree.

The dinner event aims to teach students how to navigate the “manners minefield” when invited to a meal during an internship or job interview. Students sat at tables with at least one Scripps college faculty or staff member who helped facilitate conversation. The dinner started with a lesson on the proper way to hold and use chopsticks while eating sushi. A soup course, main dish and dessert course were served with tips being given to students along the way.

“The most memorable thing I learned was to be mindful about 'matching' the host’s' expectations and ordering the same number of courses or items of less or equal value,” said Cox. “I learned many tips for etiquette that I will be able to recall later and was able to meet fellow students and faculty I had not met before.”

Four Scripps professionals also offered speed tip talks on the importance of names, networking, confidence, and the cumulative nature of professional experience.

“The most memorable thing I learned was how to signal with silverware if you're still eating or finished,” said Rogge. “I learned proper etiquette that I'm not sure I would learn on my own. I would recommend this to other students because it's a relaxed environment and a great opportunity to learn.”