Leseprobe: Zehnder/Senn: How to Meet, Host & Dress

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G Gastronorm (GN) ................. 88 Gender-neutral salutation ........... 23 GIFs . ........................... 46 Gin . ........................... 147 Glasses ................. 67, 113, 114 Good manners .................... 13 Greeting . ........................ 14 Greeting formula . ................. 74 Guest list ........................ 78 Guest of honour . .................. 39 H Hand-kissing ..................... 18 Handshake . ................ 13, 17, 20 Hazard Analysis and Critical Control Points (HACCP) .............. 128 Health issues ..................... 65 Hierarchies ...................... 15 High tea . ........................ 56 Holding an event .................. 82 Host . ....................... 77, 119 Hosting events . ................... 77 Hotel ........................... 79 Hybrid event ..................... 47 I Impression management ....... 181, 182 Inappropriate topics of conversation . .. 50 Informal dress code . .......... 157, 164 Interpersonal space ................ 19 Intolerance . ...................... 97 Introducing other people . ........... 32 Introducing yourself ............... 33 Invitation ................ 55, 100 – 103 K Keeping the conversation going ...... 49 Kisses .......................... 19 Knives ............... 59, 67, 113, 127 L Lacto-vegetarian .................. 94 Language of dress ................ 177 Last name ....................... 31 Left hand ........................ 18 Legal considerations ............... 82 Liqueurs ....................... 150 M Making contact ................... 48 Meal sequences ................... 91 Meat substitute ................... 96 Menu ........................... 88 Menu card ...................... 117 Milk . .......................... 125 Milk alternative . .................. 96 Mishaps . ....................... 122 Misleading signals ............... 183 Mobile phone ................. 35 – 36 Modern menu .................... 90 Moist palm ...................... 17 N Name . .................... 22 – 23, 26 Napkin . ............... 67, 68 – 69, 116 National costume dress code . ....... 170 Networking event ................. 49 NOLO beverages . ............ 151 – 152 No-show ratio .................... 79 O Online meeting ................... 47 Oral greeting ..................... 24 Order of greeting . .............. 14, 22 Order of precedence ......... 14, 16, 74 Organiser . ....................... 77 Oven .......................... 124 Ovo-lacto vegetarian ............... 94 Ovo-vegetarian ................... 94 P Perfume . ....................... 185 Pesco-vegetarian .................. 94 Phone call ....................... 35 Physical contact .................. 21 Pitfalls ......................... 122 Place card ...................... 118 Place of honour .................. 107 Place setting ................ 109 – 111 Planning events ............ 77 – 78, 188 Plant-based alternatives . ............ 96 Poor manners .................... 42 Posture . ...................... 18, 66 Precedence ................ 14, 16, 74 Present for the host ................ 58 Protocol . ..................... 39 – 40 Punctuality ...................... 57 Q Quantity calculation ........... 81, 125 Quotation . ................... 81, 190 R Range of glasses ................. 113 Ranking of guests ............ 104, 107 Ranking of seats ................. 104 Recipes .................... 123 – 124 Religious dietary rules ......... 97, 202 Remote working .................. 45 Reservation . . . . . . . . . . . . . . . . . . . . . 190 Responding to an invitation ......... 57 218 APPENDIX
Restaurant .......... 37, 77, 79 – 80, 194 Rituals .......................... 42 Rum . .......................... 150 S Salt ....................... 125, 126 Save-the-date . ................... 102 Say goodbye ..................... 60 Saying farewell ................... 60 Seating arrangement .............. 103 Seating guests of honour . ........... 39 Seating plan . ............ 104 , 105, 106 Semi-formal dress code . ... 157, 165 – 167 Sequence of speakers .............. 74 Service protocol ................. 118 Serviette ........................ 69 Set menu ..................... 85, 90 Signature ........................ 47 Sit-down meal ............. 85, 90, 199 Small talk .................... 48, 52 Special cutlery . .................. 112 Speech . ...................... 73, 75 Spirits ...................... 59, 146 Spoken greeting .................. 23 Spoon measures ................. 123 Starting the conversation . ........... 48 Status symbols .................. 181 Stereotypes ..................... 179 Storing bottled wine .............. 141 Stresemann ..................... 170 Stroller . ........................ 170 Sulphite ........................ 138 Sustainable Development Goals (SDGs) . ...................... 98 Sustainable event . ............ 195 – 197 Sweet wine ................. 136, 142 Venue . .................. 79, 189, 194 Vermouth . ...................... 150 Video conference ............. 47, 176 Visual signals ................... 182 Viticulture ...................... 131 Vodka ......................... 148 W Waste management ................ 99 Whipped cream .................. 125 Whisky ........................ 146 Wine ....................... 59, 131 Wine abnormalities ............... 140 Wine bottles .................... 205 Wine containers . ................. 140 Wine defects .................... 139 Wine-growing regions . ............ 132 Wine label ...................... 137 Wine sediment . .................. 140 Wine type .................. 142 – 143 Written address ................... 25 Written complimentary close ........ 30 Written invitation ............. 55, 100 Written salutation ................. 29 T Table manners .................... 64 Table plan .................. 117, 118 Tequila . ........................ 148 Thanking the host ................. 60 Tipping ...................... 61, 63 Title ......................... 22 – 23 Toast ........................ 73 – 75 Types of drinking glasses .......... 114 U Uniform dress code . .............. 170 V Vegan food guidelines . ............. 95 Veganism . .................... 94 – 95 Vegan wine ..................... 153 Vegetarian food guidelines .......... 94 Vegetarianism ................. 94, 95 Index 219
Seite 2 und 3: This book was originally published
Seite 4 und 5: 7.4 Sustainable events ............
Seite 6 und 7: It is a reference book that should
Seite 8 und 9: and seminars, as well as on the Ger
Seite 10 und 11: Whether we are at our first job int
Seite 12 und 13: 1.5.1 Electronic business cards The
Seite 14 und 15: Around the world, an invitation to
Seite 16 und 17: Consider making the table plan avai
Seite 18 und 19: In the business context, there is a
Seite 20 und 21: Many of us ask ourselves every day,
Seite 24 und 25: A Word from the Authors In this boo

Leseprobe: Zehnder/Senn: How to Meet, Host & Dress

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