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Techies Go To Finishing School-Students Learn The Fine Art of Holding a Fork

Eight students who gathered for a formal dinner at the expansive Fairfax home of George Mason University’s president last week failed the first test they were given. Giggles of confusion erupted as the scholars attempted to arrange three forks, two knives, a couple of plates and a spoon into a proper place setting.

By Ellen McCarthy
Washington Post Staff Writer

Courtney Lake, a junior computer-engineering major, will probably never be asked to perform such a task on the job, but she still thought the evening (and free four-course meal) was a good chance to polish her social graces.

"When I first walk in the door, I’m usually nervous," said Lake, who said she had never received formal etiquette training. "So I think this is a good opportunity to learn some things I might have missed."

George Mason University’s School of Information Technology and Engineering, concerned that poor manners may hamper its students’ chances in the job market, is picking up where Miss Manners left off.

"The business of eating is actually quite popular in Northern Virginia; it’s a convenient time for people to get together. And many business relationships are based on personal relationships between people or groups," said Lloyd J. Griffiths, dean of the department. "We thought it’d be useful to go over the mechanics of these things, because, quite frankly, it’s not that simple."

While most college career centers offer training sessions in professional behavior, technology students may not think strict social protocols apply to a field characterized by dark cubicles and an every-day-is-casual-Friday mind-set.

Deborah Rosenberg, director of development for George Mason’s technology department, said the dinner was a direct response to feedback the school had gotten from corporate recruiters.

"They decide they like [the student] and want to take them out to dinner, and then they find out they have no table skills. It’s a big signal that there’s more to it than just technical skills," Rosenberg said.

Good manners may well be the deciding factor between two comparable candidates because nearly every job requires interaction with customers, according to Sean Huurman, director of recruiting for the Americas at consulting firm BearingPoint Inc.

"Absolutely, business etiquette is a critical skill in most settings and is of utmost importance when you’re dealing with clients. It is something we believe helps portray the professionalism of the company," Huurman said. "It’s a little bit of a risk for new grads as to whether they have it inherently or not. It’s one more thing to check off: ‘Okay, they’ve got that.’ "

Avoiding a social faux pas may be more important now than ever, according to Deborah Mancini, owner of Mancini Technical Recruiting in Alexandria.

"It’s the little things now, like showing up dressed, sending thank-you notes — whatever you can do to differentiate yourself," Mancini said. "I had someone go in last year, and they told him it was business casual, but he showed up in shorts and flip-flops. The manager called me and said, ‘I think he thought I meant beach casual.’ You can never get those first impressions back."

At last week’s session, the eight George Mason students reviewed protocol from how to tip golf caddies appropriately to how to answer the phone politely or attach a name tag correctly.

The school is planning another "etiquette dinner" for the spring and says it will incorporate more professional training elements into its curriculum.

© 2002 The Washington Post Company

http://www.washingtonpost.com/wp-dyn/articles/A23522-2002Nov21.html

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