Keene State hosted its annual Etiquette Dinner in the Mabel Brown Room on Wednesday, March 26 from 6 to 8 p.m. alongside a fashion show to show off proper etiquette wear.
The Etiquette Dinner is where students have an opportunity to learn about behaviors that are appropriate at formal dinners that they might come across in the future.
During this event, students learned how to interact with different food elements and which utensils to use for the food prepared. The food included tomato-basil bruschetta, pan-seared chicken breast or vegetable napoleon and tiramisu.
Emily Alexander, senior coordinator of student involvement and wellbeing, and Bailey Saddlemire, career advisor, were checking people in to make sure students were registered for the event and received a name tag while entering.
KSC Dining Resident District Manager Patrick Friley was a guest speaker at the event, going over how to perform proper etiquette through a presentation slideshow, asking questions in between slideshows of what is appropriate and inappropriate in a specific setting and going over what is being presented on the menu.
Jessica Gagne Cloutier, director of student involvement, talked about how this event came about.
“This was a tradition prior to COVID but has fallen off the radar but this is our third year back, and eleventh total, we have 63 registered plus our staff here tonight,” Gagne Cloutier said.
She continued, “This event was designed to help better understand etiquette and how to have professional conversations, how to read a place setting and how to handle awkward situations that can come up when you’re doing interviews for professional meals and we’ll talk about different types of dress codes as well.”
KSC Dining Director of Catering Tina Perkins said when any dietary restrictions arise, she handles it “by speaking with the chef and dietary restrictions that are accounted for.”
The students in attendance said they found the event helpful and enjoyable.
Junior Anna White talked about skills she was hoping to improve on after this event. “After this event, my conversation skills I could definitely improve on.”
White continued, “This is my first year attending, and I like how everything is going so far. The thing I am looking forward to the most is eating dessert.”
Junior Haley Bassett said, “This is my first time attending this event, and I was excited to learn about proper etiquette. I am definitely looking forward to eating the tiramisu.”
Senior Jordan Kroitzsh said, “I wanted to have a better experience with future employers and make sure that I’m not making a bad impression when I go out to eat.”
Kroitzsh continued, “This is my second year attending and so far the fish has been my favorite thing I’ve eaten.”
While many attend for the etiquette and interviewing tips, plenty of students are also excited by the fancy meal offered.
Sophomore Korin Sylvia said, “I was interested in learning more about the dinner and my friend convinced me to come, which I am happy he did.” Sylvia continued, “I am definitely interested in the dessert. I’m excited, I can’t wait.”
Senior Reilly Salvador said her favorite dish so far was the French onion soup and she was looking forward to eating the sorbet and tiramisu as it was her first time attending. “I’m just looking forward to nice communication with somebody, a potential boss and being able to make a great first impression and hopefully get the job one day.”
Tamy Jacques can be contacted at
tjacques@kscequinox.com
