Dining like royalty – Learning the art of dining etiquette

Last Monday my Event Marketing class had the opportunity to attend an etiquette seminar, Dine Like a Diplomat, at the beautiful Faculty Club, University of Toronto. The Faculty Club is a beautiful ivy-covered building, situated near Spadina Avenue in Toronto, Ontario. Built in the early 19th century, the Faculty Club is used as a social centre for the University of Toronto community (particularly faculty and alumni). The venue can also be booked for private events such as weddings, meetings and afternoon tea.

The Faculty Club, University of Toronto Photo Credit: Chantal Penrose

The Faculty Club, University of Toronto
Photo Credit: Chantal Penrose

Our etiquette course was on the fine art of dining. Before attending this seminar I had never given dining etiquette much thought. Growing up I was taught basic table manners:  keep your elbows off the table, chew with your mouth closed, don’t slouch and keep your cell phone off the table.  With these basic table manners etched into my mind, I was sure that this etiquette seminar would be a breeze. I mean really… what more do you need to know than “keep your elbows off the table”?

Boy oh boy was I wrong. For starters, I learned that the fork always goes on the left side, not the right (at home I set it on the right side because I’m right handed).  There is a whole placing system for dinnerware and glassware. Often in formal dining settings, you will have about 2-3 sets of silverware to use. You generally always work from the outer most cutlery, inwards. It was exhausting having to basically learn a whole new way of eating

During our seminar Leanne Pepper, our etiquette coach gave us some very good tips:

  • It can take up to 21 days of practice to get into the habit of developing and maintain good dining room etiquette.
  • You must always wait for the host or hostess to start.
  • Never reach over the table to grab something. Always ask politely.
  • Always excuse yourself when you need to get up from the table. Exit your chair to the right side, push your chair in and leave your napkin folded (neatly) on the back of your chair.
  • You never want to be the first or the last person to finish.
  • The knife sits in the right hand and the fork in the left. Never “saw” your knife back and forth to cut the food. Also, always keep the tines of the fork face down when eating.
  • Always sit and walk straight. Imagine there is a string attached to your head that is being pulled upwards. This visual will serve as a reminder to always maintain a good posture.
  • Always, always, always keep your cellphone OFF the table.

During out seminar we able to practice what we were taught over a scrumptious three-course dinner. We started off with a delicious autumn soup, followed our main entrée, roasted chicken, mashed potatoes and grilled vegetables. For dessert we were served a delectable cinnamon peach parfait.

The soup course Photo Credit: Chantal Penrose

The soup course
Photo Credit: Chantal Penrose

Our roasted chicken entrée Photo Credit: Chantal Penrose

Our roasted chicken entrée
Photo Credit: Chantal Penrose

Cinnamon Peach parfait  Photo credit: Chantal Penrose

Cinnamon Peach parfait
Photo credit: Chantal Penrose

Overall, I found the etiquette seminar very informative. I was surprised by all of the little things you have to remember when dining out in a formal setting.  While it might take a bit of practice, table manners can help or hinder your chances of getting a job in the future, especially if your job interview is done over dinner.  Outside of the dining world, good manners are always important. Always be kind, courteous and confident. The way you treat others and how you present yourself can really impact your professional image.

The EVM class at Dine Like a Diplomat  Photo Credit: Chris Bacchus

The EVM class at Dine Like a Diplomat
Photo Credit: Chris Bacchus

Ready…Set…Go – Volunteering at the Toronto Waterfront Scotiabank Marathon

Last Sunday I had the opportunity to volunteer at the Toronto Waterfront Scotiabank Marathon. The marathon, which is now in its 13th year is an annual marathon held in Toronto. There are three difference races within the marathon: (5k), half marathon (21k) and the full marathon (42k). The race is considered to be a world-class event and meets the international standards as a qualifier for the Boston Marathon.

Every year, thousands of runners run in support of multiple charities. This year there were over 25,000 runners that helped  raise money for more than 180 local charities.[1]

While this is not the first marathon I’ve been to (I’ve done a few 5k and 10k runs) it’s certainly the biggest. It was super inspiring to get to see people running for great causes, for loved ones, to achieve personal goals and to break set records. It was also really great to see the 5k Wheelchair Run, where participants with physical disabilities are given the opportunity to take part in the race. It really was a race for everyone because you had the chance to see people of all abilities, shapes, sizes, ages participating.

Runners at Nathan Philips Square.  Photo credit: Chantal Penrose

Runners at Nathan Philips Square.
Photo credit: Chantal Penrose

On race day I was positioned as an “escort” in the volunteer check in area. I arrived really early at City Hall around 5 a.m. (after a long journey of trying to figure out which roads weren’t closed off because of the marathon) to start my shift. I was responsible for gathering volunteers after they completed check-in and bringing them to the station they were set to work at (baggage check, finish line water station, etc.). I spent the majority of day on my feet walking back and forth between the volunteer check-in area and different stations.

Marathon starting gate.  Photo credit: Chantal Penrose

Marathon starting gate.
Photo credit: Chantal Penrose

Although I was constantly running around, I did take a few moments here and there to cheer on the runners and soak in the bustling energy at Nathan Philips Square. There was lots activity happening in front of City Hall that day. There were a variety of companies handing out samples and promoting their products and services (food and beverage companies, running groups, health clinics). There were also a number of charity booths set up.  Family, friends and supports stood beside the exit chute (where the runners came out after the race) eagerly waiting for the runners to finish. It was touching to see the amount of support and encouragement that participants got from their family and friends. I remember seeing a woman who was running in memory of her husband get the biggest hug from her parents as she came out of the chute. It’s moment like these that make marathons and volunteering in general worth it.

Overall my volunteer experience with Scotiabank Marathon was very positive. Towards the end of my shift, I remember group of marathoners who came by the volunteer check-in area just to say thanks to the volunteers for doing such a great job. It makes you realize how important volunteers are. An event like this cannot function without lots of helping hands. This year there were almost 3000 volunteers who helped to make this event possible. If I get the chance next year I would certainly love to volunteer again. Hopefully next time they put me on a slightly later shift so I don’t have to get up at 3 a.m. on race day!

Runners cooling down after the big race. Photo credit: Chantal Penrose

Runners cooling down after the big race.
Photo credit: Chantal Penrose

[1] “Scotiabank Waterfront Marathon Photos.” Toronto Star. N.p., 20 Oct. 2013. Web. 26 Oct. 2013

Steam Whistle Brewery Tour

Last Monday our class had the chance to visit Steam Whistle Brewing located at the historic John Street Roundhouse, downtown Toronto. The roundhouse was built between 1929-31, but is no longer operational. It now stands as a historic landmark where people can visit the Toronto Railway Museum, take a ride on the miniature railway that loops around Roundhouse Park, or enjoy a picnic on a sunny day.

Steam Whistle Entrance  Photo Credit: Chantal Penrose

The Steam Whistle Brewing Entrance.
Photo Credit: Chantal Penrose

Steam Whistle Brewery, open 363 days of the year is a craft brewery, specializing in premium pilsner lager. The company brews, bottles and sells their product right on premise (although it can be found at most LCBOs and Beer Stores around Ontario and in other parts of Canada).

Steam Whistle was founded by three friends who were left unemployed after the brewery they worked at suddenly shut down. They decided to go into business together and named their brewing company “Three Fired Guys”. The name didn’t strike a cord with everyone so the changed the name to “Steam Whistle Brewing”. They chose the name because the steam whistle is an iconic symbol for the end of the day when you punch out of work, kick your feet up and have a cold one.

Fun fact: On every bottle of Steam Whistle there is an embossed stamp “3FG”. This inside joke pays homage to their company’s former name.

Iconic Steam Whistle bottle with 3FG stamp  Photo Credit: Chantal Penrose

Iconic Steam Whistle bottle with 3FG stamp.
Photo Credit: Chantal Penrose

The microbrewery offers tours daily; you get the chance to see the process of how their beer is made as well as tour the beautiful facilities. On our tour we had the chance to find out what ingredients go into making the beer (spring water from Caledon, hops from Germany, yeast and barley). We also had the chance to see how the pilsner was bottled. I even got the chance to pull the steam whistle that bellows daily, once an hour.

Bottling process  Photo Credit: Chantal Penrose

Bottling process on premise.
Photo Credit: Chantal Penrose

After the tour my class had a chance to tour the building, which is beautiful inside and out, with its exposed brick and originally wooden beams. It makes for a really unique event space for a variety of events. They host weddings, corporate events, private parties and charity fundraisers. They even hold concerts in the main hall from time to time!

Main hall with  original exposed beams,  Photo Credit: Chantal Penrose

Main hall with original exposed beams.
Photo Credit: Chantal Penrose

At the end of our tour Adam Weed, Senior Events Manager, talked to us about the types of events they hold, what makes Steam Whistle a unique venue and a bit more about the history of the company. Overall, it was a great tour. I learned a lot about the company, the beer and the venue. At the end of the tour we were treated to a beer tasting. This was definitively my favourite part of the day!

A nice cold one at the end of our tour.  Photo Credit: Chantal Penrose

A nice cold one at the end of our tour.
Photo Credit: Chantal Penrose

Ahoy mateys! Setting sail on Orientation Week

Fourty brave students set sail on a week-long adventure of getting to know each other and learning a bit about the world of Event Marketing. Navigating the world of events isn’t easy, but we were lucky enough to hear from seasoned marketing professionals in the industry during Orientation Week.

Our family photo!  Photo: Prof. Chris Bacchus

Our family photo!
Photo credit: Prof. Chris Bacchus

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Hi ho hi ho it’s back to school I go: My expectations for the Event Marketing program

Hi ho hi ho it’s back to school I go: My expectations for the Event Marketing program

 “Go confidently in the direction of your dreams. Live the life you have always imagined.” -Henry David Thoreau  How I got to where I am Rewind the clock a few months back.   <<<  <<<  <<< I certainly wasn’t “going confidently … Continue reading