School of Business Administration

Mastering the nuances of professional etiquette is just as crucial as developing technical skills in today’s workplace. At the University of Dayton (UD), business students recently had the unique opportunity to refine these skills in a real-world setting through a business etiquette meal designed to prepare them for professional success.

Hosted by the School of Business Administration as part of the BIZ 103: Develop Your Vocation and Career Flight Plan course, this experience was made possible through the generosity of a donor. It provided students with hands-on training in dining etiquette, networking, and business communication. Guided by experienced professionals, students gained insights into proper table manners, appropriate conversation topics, and the importance of making a strong first impression.

Over five different dates, a total of 472 students participated in these etiquette meals, taking advantage of this valuable professional development opportunity.

Throughout the evening, students practiced the art of small talk, posture, and professional introductions—skills that can set them apart in interviews and workplace interactions. The structured setting provided a comfortable space for them to ask questions, make mistakes, and receive immediate feedback from mentors.

More Than Just a Meal: Building a Personal Brand

“Business etiquette is about your personal brand—you can be the brightest person in the room, but if you don’t understand how others see you, it can tarnish your reputation,” said Misty Bruns, Full-Time BIZ Faculty and organizer of the event. “We want students to define and control their personal brand, and business etiquette techniques give them the tools to do so.”

Initially skeptical, many students expected a simple lesson on utensils but quickly realized the hands-on learning experience offered much more. Beyond table settings, discussions focused on handling oneself in social and professional settings, engaging in small talk, demonstrating appreciation, and interacting respectfully with hosts and servers. One of the highlights was a discussion on non-verbal communication, emphasizing the role of posture, eye contact, and active listening in making a positive impression. Students also learned how to navigate multi-course meals with ease, ensuring they can focus on meaningful conversation rather than worrying about which fork to use.

Bringing Professional Development to All Students

Previously, business students gained these experiences outside of the SBA through internships or student organization activities, which only reached a portion of the student population. Upperclassmen who have attended similar events emphasized their value and impact.

Anania Girma (Accounting ‘25) reflected on how the experience prepared her for professional opportunities. “I attended a business meal when I received my offer for my first-ever internship in Columbus, Ohio. One of the partners took us to a very nice restaurant to network. Luckily, I had attended an etiquette dinner before, so I knew how to conduct myself.” She emphasized that first-year students should take advantage of these opportunities to learn in a low-stakes environment rather than making mistakes in a professional setting.

Maggie Bremyer (Marketing ‘25) shared how attending etiquette dinners throughout her college years has continued to benefit her. “Because I had taken a few dining etiquette classes before my internships, I was able to navigate meals with more confidence. I was less worried about doing something incorrectly and more focused on having meaningful, professional conversations.”

She highlighted how these skills extend beyond the dining table. “Sharing a meal in a professional setting is like an interview. I think it is very important that the SBA provides this hands-on experience because it helps students gain practice for the real world.”

Recognizing the significance of these experiences, the SBA saw the need to make them accessible to all students, ensuring everyone has the opportunity to develop these essential professional skills.

Preparing for the Professional World

By the end of the meals, students walked away with more than just etiquette tips—they gained the confidence to present themselves professionally in any business setting. Whether attending corporate events, engaging in client meetings, or interviewing for internships and jobs, they are now better equipped to make lasting, positive impressions.

Holistic Academic Advisor Whitney C. Knipfer emphasized the broader benefits of the experience. “The etiquette meal provided a great opportunity for our students to have a glimpse of what a future in business could entail.”

Bruns also highlighted the real-world impact of the dinner. “One of my favorite conversations was with a student who called her parents that evening, and most of the call was about the dinner because she really enjoyed how the hands-on experience helped her learn.” She noted that interviews can often happen over a meal, and now SBA students can confidently navigate these situations with the knowledge and practice to shine.

“In business, there are a lot of 'it depends,' and etiquette can fall into that category. This event was not about memorizing rules—it was about showcasing how to handle situations, giving students options, and encouraging them to think about scenarios before they happen,” Bruns added.

Equipping Students for Success

By equipping students with both technical and professional skills, the School of Business Administration continues to ensure its graduates are not only prepared for the workforce but are also polished and professional in every aspect of their careers. Events like this reinforce UD’s commitment to preparing students for success beyond the classroom, blending technical knowledge with refined professional skills to create confident, capable business leaders of the future.