Been told this test (or similar "disguised" tests - the "open the window" in a skyscraper w/o windows that open) still takes place but most big companies have gone towards psych tests, etc... instead since they are viewed to be more accurate. But asking receptionists, etc... for their input is common for any company that espouses 360 reviews. In my view, the "interview" starts the second you enter the future employer's door - this is how I handled my recent and successful job search - and ends once you've shaken your interviewer(s) hand and can no longer see them or anyone who works for that company.

Following the client's lead will generally avoid trouble even if you are dining with someone from another culture. Just do a brief background check of the client to make sure that your choice of restaurants isn't offensive by itself - a steakhouse for devout Hindus, many restaurants if the person is devoutly Jewish (due to the strict requirements for food to be kosher), similar issues if they are Muslim (food must be halal and the restaurant serving alcholol at all might be a problem). As far as alcohol goes - moderation is important. If that culture/position insists upon binge drinking and you are hosting, develop a couple of bars/restaurants that will cater to you. A friend many years ago got a restaurant to serve him soda water with bitters "rimmed" with Scotch for smell instead of the scotch and soda he ordered to avoid killing his liver. His japanese visitors had a massive appetite for sushi and Scotch and the first night trying to keep up with them led him rolling into work after lunch with a massive hangover.

I always found plying a client with a huge amount of drink did wonders at most business lunches.
Although the occasion when we were both thrown out for standing on our chairs and attempting to belch our respective national anthems probably wasn't my finest.
However,your honour,you have to take into consideration it was 7pm and lunch started at one and they probably needed the table.

Being serious for a moment: Does anyone besides me have a policy of not drinking, lunching, dining, or otherwise socializing with any of their clients whatsoever? I generally make it known early on that I am there for business only. As a 1-man operation I find this works best.

M8

You need to be aware if your business is covered by anti-kickback legislation, if it does business in the United States (even though the company and the dinner may be in other countries).

For example, in my field (medical equipment), the cost of the dinner needs to be "moderate", for business purposes only. We cannot entertain spouses. In many cities, we limited to $50 or $75 per person. In some states, (New York), we cannot spend more than $25 per person total in a year. We can't even buy a cup of coffee for a government employee (like a VA hospital).

The penalties include not being able to sell to anyone who takes Medicare (basically, every hospital in the USA) and criminal penalties, including prison.

Yes! Unless I can't avoid it, I won't do this. If nothing else, my evenings and weekends are my own, and I rather like my lunchtimes too.

When I'm buying rather than selling, then I don't entertain entertainment. Sell on your merits, come to the office on my time, and show me what you've got.

The gentleman is one of the world's leading oncologists - and the kicker is his wife is a top sommelier...so we thought he'd be the best person to chose the wine!

I actually feel the need to maintain an aloofness from them, since part of the service involves lecturing them on what they do incorrectly and then teaching them how to do things correctly. It's kinda like a teacher-student relationship.

Besides that, I'm kind of a party animal and wouldn't want them to see that side of me

M8

I recommend that you don't do this in Europe, particularly the UK - you would be seen to be cheap. It's one thing doing it with friends, but I would never do it with a client nor my team.

You are seen as being very cheap in the US as well. Leave the leftovers on the table. Another thing - Do not order an extra dessert to bring home to your wife/husband. Especially when you are not paying the bill. I've seen this done several times and it always leaves a bad impression upon me.

Funny story:

Last week while on a business trip, I had a business lunch with a potential vendor. We sit down for lunch (3 people in total) and all is going well. Midway through the lunch, the lady says "I have to go pee". She then tosses her napkin on the table, and heads off to the restroom.
Now, I didn't know Biological Betty 2 hours earlier....yet she felt comfortable enough to make this announcement !
Needless to say, we will not be doing business with this company.
The point is....excuse yourself properly if you have to use the restroom. Anything else is simply not acceptable !

I have a policy of hating those kinds of things... they are, however, sometimes unavoidable.

After 10 or 12 hours "on the air," wearing my professional face, I don't even want to see co-workers, let alone clients... I want to go back to my room alone or go out for a beer by myself. When a happy client team bounces over at 600pm and chirps, "So what are we doing for dinner?", I wince... inwardly. But it is not always possible to say, "I don't know what you guys are doing, but I'm going back to my hotel by myself."

While I agree that one should not make the tasting theatrical, the tasting should never be dispensed with altogether. The point of the tasting isn't to see if you like the wine or to show you how delicious it is. The point of the tasting is to allow you to verify that the wine is not corked, cooked, or otherwise spoiled as a result of having been incorrectly bottled, transported, or stored -- and to give you an opportunity to raise such an issue at that time. (By "corked" I do not mean having bits of cork floating in it, which is another issue altogether.) This is why the cork is presented as well. This should be done separately with each bottle that is opened, even if they are the same vintage. If you get a strong smell of cardboard, or sulphur, or another "off" odor from the cork or the wine, send it back. (I once saw someone send a bottle of wine back because he said "I don't care for this at all." To the restaurant's credit, they said nothing, but I cringed.)

While individual reactions to tastings vary, all the sommelier really needs is a nod from you so that he or she may proceed to pour. There is no need to proclaim the wine's deliciousness or any such thing (in fact, if a bottle has just been opened, it may take a bit of time for the wine's character to reveal itself -- whereas if it is "corked", that will be obvious immediately).

My bolding.

OK. Since this thread is about business dining dos and donts, I guess one would most likely always do a tasting since it is a formal occasion.

Now, when out to dinner with the wife: while I don't disagree with you, never is a strong term. Take the Babich Sauvignon Blanc 2005 for example: we drink it at home; we drink it at restaurants: its inexpensive, delicious, can't be "corked", (doesn't use one!) (and I don't mean bits and pieces either), and dozens of bottles have given us extreme confidence in each bottle's integrity. After quaffing what seems like cases of the stuff..... .the leap from a "sniff and a nod" to "Please pour....we trust this bottle" is not entirely without merit for us, or a wine such as this. It's not that big a leap of faith either: I mean, out of hundreds and hundreds of bottles ordered in restaurants, I think I may have been served one white that had madeirized, and one red that had turned. If memory serves, the red was a '76 Ch. Ducru Beaucaillou.

(Speaking only for myself, now, and not really giving advice, modern vinification and transportation techniques, and innovations in the winemaking industry have, IME, made bad bottles of young wines that are ready to drink rare as hen's teeth, and the tasting ritual often more of a formality than a necessity.)

But for a wine with which one is not on intimate terms; or a fragile red; or an older white; or a celebratory wine; or the majority of all wines one orders in a formal setting, a tasting is certainly 100% de rigeur.

I guess I'm just trying to say that as I've gotten older and more confident in the integrity of the wines I order, I've personally found little problem with occasionally asking the waiter to just pour it, and dispense with the formalities, if it's an informal occasion; or a simple, young wine; or I'm feeling like rolling the dice! That's just me.

Like I said, I don't disagree with you, but never is a strong term......

Sante!

In Europe, don't put your napkin on your lap as soon as you sit. Wait for the food, otherwise they think it's weird.
Also, in many countries, dinner time is much later than in the US: 8, 9 or even 10 pm is normal. Get a snack later afternoon so that you don't get too hungry, i.e., eat too much or get drunk fast (from drinking with an empty stomach) in front of your client/vendor.
AFAIK, taking leftovers home is not even an option in Europe. Besides, the individual portions are not that big.

In Mexico, lunch is late: 3 or 4 pm.

But, in general, when making conversation, avoid controversial issues (politics, religion, sometimes even sports). Don't talk about yourself the entire time, even when it's a job interview situation. Ask "neutral, inoffensive" questions, too.
Reading news ca be very helpful in these situations. Your client may ask you "how about the California fires?" and you don't want to go "Uh?" because you are totally unaware of what's going on in the world, outside your work.
In order words, don't sound dumb.

They do? In my experience, the napkin gets moved to the lap somewhere after getting the menu but well before the food comes, usually just after ordering.

kaukau -- Agreed. While I would never dispense with the tasting at a business dinner, I take your point. And there are lots of great wines now, especially from NZ, that don't use corks (which I love).