MANNERS RULE
Course reinforces etiquette, behavior before graduation
An East Carolina University course is reinforcing table manners, business dress and effective communication as students prepare for spring internships and graduation.
Kelli Russell, instructor in the College of Health and Human Performance, began teaching the Department of Health Education and Promotion’s community strategies class last fall, when she added an etiquette luncheon component. This semester, 96 students are enrolled in the course which is supported by a $1,000 BB&T Active Learning and Leadership Grant.
Instructor Kelli Russell talks with students in the Croatan’s Green Room.
Students learn how to dress in business attire on a budget, communicate with people from various backgrounds and create a LinkedIn profile. A similar class has been required in ECU’s College of Business since 2011.
On Oct. 25 and Oct. 27, health education students attended a catered luncheon requiring professional dress and interaction. Marilyn Ross, associate food services director with Aramark, presented dining etiquette during a three-course meal in the Croatan’s Green Room.
“Soon you’re going to be networking with individuals as you’re eating lunch or dinner,” Russell said. “Now’s the time to learn from your mistakes.”
Ross’ rules were straightforward. Be on time. Better to dress up than down. Make sure garments fit well and no undergarments show. If name tags are prepared, place on your left side for natural line of sight. Introduce yourself as people arrive at your table. Don’t rearrange place cards to sit closer to someone you know.
“Chances are, the person you’re sitting beside is someone who can help you or your company further down the road,” said Ross, adding the organizer has placed people together for a reason. “Always be courteous and gracious. You want to represent yourself well.”
Senior Ivan Ortega of Newton said afterwards that the class has been extremely beneficial. “We learn a lot of the things that you’re expected to know going into a professional field,” he said. “I went to a gala last year so it was like this. Otherwise I would be completely lost with all the cups and forks.”
ECU seniors Janice Pittman, at left, and Leslie Rivera listen as the instructor discusses table etiquette for a lunch or dinner meeting.
Senior Janice Pittman, originally from Cape Verde, off the northwest coast of Africa, said the class prepares students to network with peers and supervisors. “It really emphasizes the responsibility that you have as public health professional,” Pittman said. “Every decision can impact the community you’re serving and the company you will work for.”
From government to nonprofit agencies, students will work with the public to create healthy behavior change and build self-efficacy, Russell said. Some duties may require networking over lunch or advocating with key community stakeholders or elected officials. “They need to be a chameleon and adapt to their surroundings,” Russell said.
She said it’s not unusual for one or two students each semester to confide that they’ve never sat at a table with a linen tablecloth or used more than one fork at a meal.
“You see growth from the first day of class,” Russell said.
Brianna Witherspoon, a public health studies major, said Russell’s class has helped in many ways. “This class is preparing us to communicate with people from various backgrounds and cultures. It is also providing us with the tools to better communicate with our clients as health education specialists,” Witherspoon said. “One of the best things I’ve learned in this class is respect. Everyone that I speak to has a different view about certain situations. Respect and understanding are key factors that contribute to successful interactions with the people around me.”
Marilyn Ross, associate food services director with Aramark, demonstrates the proper use of knives and forks at an etiquette class on Oct. 27.
Gabriel Beattie-Sergio, now a public health master’s student, took the class last fall as an undergraduate.
“During my internship, I was invited to multiple lunch meetings, though not always as formal, I still knew how to hold and present myself in a professional manner,” Bettie-Sergio said. “Since being in graduate school, I have attended conferences where dinner was more formal and have had no problem remembering what I learned because it was all practical.”
During the luncheon, Ross demonstrated European or Continental and American-style use of utensils, and gave students pointers on the typical place setting, from bread plates to dessert forks.
“Electronics should be left in your car, in a bag or pocket,” Ross said. “Turn it off. If it’s on vibrate, you will still be tempted to check it. Your focus should be on the people there with you.”
The College of Business also offers a similar course for juniors and seniors, which is required for business majors before graduation. Each semester, 275-300 students participate, said Sharon Justice, teaching instructor in business.
Course objectives include being able to discuss why professionalism and business etiquette matter, to demonstrate appropriate workplace conduct, and to recognize that every encounter – whether in person, written or verbal – portrays an image.
“This course helps to prepare students for the transition from college student to professional employee,” Justice said.
Every student completes a practice interview with a recruiter or hiring manager and develops an “elevator pitch,” a succinct summary to create interest in an organization or individual. The semester culminates with two professional networking dinners, each attended by 150 students and about 50 business professionals aimed at allowing students to ask questions and get advice.
This year’s College of Business dinners will be held Nov. 6 and Nov. 9 at the Murphy Center.
ECU senior Ivan Ortega talks with others at lunch as part of course designed to prepare future health professionals for different situations in the workforce.