When it comes to how college students present themselves each day, anything goes. I show up to class, usually late, completely disheveled. Donned in pajama pants, a sweatshirt, socks and sandals, I am, at 8 a.m., nothing short of a fashion disaster. I kick my feet up on the desk, slouch low in my chair, and try to find something to take notes on.
How am I ever going to survive in the real world?
Thankfully, the Dolan School of Business has offered students some help. Last Wednesday, Feb. 19, Ann Marie Sabath, founder of At Ease Inc, hosted a dinner offering a plethora of tips on gaining the “competitive edge” in job interviewing.
Sabath kicked off the program by teaching the participants many secrets of business etiquette. Sabath gave helpful advice on how to mix and mingle, what to say to a prospective employer, and how to be in control in an interview.
“Under promise and over deliver,” Sabath advised. Unlike college, in the business world, there’s no excuse for handing in a late paper. If an employee promises her boss that she will have a report to him at noon on Tuesday, she should plan on it being on his desk at 9 a.m. on Monday.
Among other tips, diners learned about business courtesy in e-mails and correspondence letters, where to put their hands when speaking to someone, and to delete the words “yeah” and “think” from their vocabularies.
Sabath emphaszied the importance of looking someone in the eye when speaking to them, and of smiling while shaking hands. Details that we may not even think of turn out to be important in a business setting. For example, name tags should always be worn on the right side, so that the person you are speaking to learns your name as they shake your hand.
“We learned things ranging from how to eat our soup properly to the proper way to walk,” said Christine Crowley, ’03. ” She was phenomenal, she really covered everything.”
Following the informational session was dinner. Prospective employers often invite job candidates to an interview over dinner, a situation for which many students are unprepared.
Sabath taught the many do’s and don’ts of a formal business dinner. Over a tasty meal, Sabath informed participants of the difference between dining and eating, and common table manners faux pas. Students who attended now know how to eat French onion soup, cherry tomatoes and olives with pits without looking foolish.
“If we dropped our peas off our forks, it was funny,” said Mary Beth O’Brien, ’03. “I would recommend this dinner to anyone who hopes to land a job after graduation.”
While dining, participants were able to gain a greater knowledge of business etiquette as well as mingling with other diners.
Upon finishing the Competitive Edge program, many participants walked away with a full stomach, a few new acquaintances met over dinner, and, best of all, the confidence needed to land a great job.
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