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Etiquette Event Prepares Students for Next Course: A Dinner-Table Job Interview

Soon-to-be-graduate Samuel P. Ferster, of Sunbury (right), served as a mentor to his construction management classmates.
Soon-to-be-graduate Samuel P. Ferster, of Sunbury (right), served as a mentor to his construction management classmates.
Board members of the Students of Musical Development pause for a group photo.
Board members of the Students of Musical Development pause for a group photo.
Dining room manager Ameila A. Seaton (at far right) and her staff gather with students and their mentors outside Le Jeune Chef.
Dining room manager Ameila A. Seaton (at far right) and her staff gather with students and their mentors outside Le Jeune Chef.
John D. Grigsby, a supportive faculty adviser and frequent etiquette mentor, sponsored students from the Volunteer Income Tax Assistance program.
John D. Grigsby, a supportive faculty adviser and frequent etiquette mentor, sponsored students from the Volunteer Income Tax Assistance program.
The well-dressed gentlemen of Phi Mu Delta and Sigma Nu fraternities
The well-dressed gentlemen of Phi Mu Delta and Sigma Nu fraternities

Another in a series of Etiquette Dinners was held at Le Jeune Chef Restaurant on Wednesday evening, giving Penn College student leaders and organization members a valuable opportunity to prepare for professional occasions that center on haute cuisine. This week’s event, co-sponsored by the Career Services and Student Activities offices, was the latest in what has become a delicious and altogether useful “must” on students’ crowded plate. Aided by restaurant staff and mentors – college employees, alumni and community friends – attendees learn how proper table manners can help project confidence and maturity to a prospective employer. “This was one of the most engaging groups we have had since we started this initiative” three years ago, said Dana R. Suter, coordinator of part-time student employment and career programming (who also supplied the photos). “The students asked great questions and I am confident they ended the evening with a greater knowledge of fine dining.”

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