When imbibing soup, "tilt the bowl and inhale like an angel," saith Marjabelle Young Stewart, the internationally known "Queen of Courtesy" (Newsweek). This pair of eating "how-to's" will ensure that viewers are on their best culinary behavior when engaging in business lunches or formal dinner situations, and with any luck, some of the lessons learned here might just carry over into the good old family home meal. People in the business world stand to gain considerably by watching The Business Lunch, which covers setting up the lunch appointment, choosing the restaurant, steps in ordering, managing "hard-to-handle" foods like escargot (that one's easy-who would order it?), tipping, and handling the check. In addition to looking at the business lunch from the perspective of the person setting up the invitation, the program also offers suggestions for the persons) who are attending as guests. The Formal Dinner is precisely that: a black tie affair. The program instructs viewers in sending invitations (as well as responding), the crucial art of seating arrangements, offering toasts, the American and Continental fork-holding positions (as opposed to the more popular "pitchfork" and "cello" positions), and the art of exiting gracefully. Along the way, we watch an actual mufti-course meal taking place with suggestions for dealing with various courses during the meal. The "hard to-handle" foods section on The Business Lunch is also included here. So, don't slouch, don't saw your meat, keep your elbows close to your body, and for God's sake "no puppy sounds," if you please. An excellent, inexpensive lesson in fine dining etiquette. Highly recommended. Editor's Choice. (Available from: Public Media Video, 5547 N. Ravenswood Ave., Chicago, IL 60640-1199;1-800-826-3456.)
The Art Of Dining: The Business Lunch; The Art Of Dining: The Formal Dinner
(1988) 27 m. $14.95 ($24.95 w/public performance rights). Public Media Video. Color cover. Vol. 7, Issue 2
The Art Of Dining: The Business Lunch; The Art Of Dining: The Formal Dinner
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