University Magazine Summer 2001 - Saint Mary's University of ...

Campus Notes
SENIORS HONORED
AT AWARDS BANQUET
Some of the university’s top graduating
seniors were honored April 18 at
the annual Senior Academic Honors
Banquet. Listed below are the names
of award recipients.
American Institute of Chemists
and Engineers Award - Jennifer
Williams;American Chemical Society
Award - Amanda Wensmann; Brother
Leo Northam Award - Bryan
Amburn, Carolyn Boyd, Taniya
Mishra; Business Awards/
Accounting - Jill Hocking; Business
Awards/Marketing - Kathleen
McGrath, Katherine Bedtke; Business
Awards/International Business -
Amy Andress; Business Awards/
Management - Laura LaVigne; Business
Awards/Kevin Martineau - Amy
Andress; Business Award/Wall Street
Journal - Jill Hocking; St. Thomas
Aquinas Award for Excellence -
Craig Steger; Outstanding Senior
Theatre Major - Kathleen Harper;
Winona Area Chamber of Commerce
Community Development Committee
Community Service Award - Jessica
Johnston; Student Alumni
Relations Association Scholarship -
Shane Malecha; Joachim and Ann
Lasallian Institute Award - Diane
Wood, S. Brandon Darling; Delta
Epsilon Sigma Scholarship - Jessica
Johnston; Student Service Award -
Laura LaVigne; Brother James Miller
Award - Neil Dahlheimer. ≠
Graduating seniors get a
refresher course in dining etiquette
Along with the required academic classes, graduating Saint Mary’s
University seniors have also had a course in dining etiquette.
In early April, SMU’s Counseling and Career Services of the Wellness
Center hosted an “Etiquette Dinner” for all interested graduating seniors.
Several seniors took the Center up on its offer
and — dressed in business attire — sat down
to a formal, four-course dinner where they
learned various components of fine dining
including proper use of cutlery, napkins and
china, elements of good dinner conversation,
and how to eat different foods such as soup,
pasta, and desserts “a la mode.”
Planners of the event provided students
with an introduction to correct etiquette, which
will give the graduating seniors confidence for
job interviews as well as business and social dining
events.
Top: Dinner guests await the signal from the host to be seated. Above left: Students examine
the fully laid place setting example. Above right: Maureen Cooney, etiquette expert, instructs
seniors on the proper use of the spoon in soup: “Sip soup silently from the side of the spoon;
remember to dip the spoon away from you.” Below: Cooney demonstrates that placing utensils
out from the right side of the plate both indicates to the server that the diner is finished and
facilitates the server’s grasp on the utensil and the plate when clearing.
SUMMER 2001 7