The weather outside Friday night was dreary, but the atmosphere at George Mason University’s Arlington Campus was warm and welcoming. Nearly 100 professionals from all walks of life, along with graduate students, alumni, and staff, came together to share a meal during the annual Networking and Etiquette Dinner.
A few years ago, University Life Arlington, Career Services, and Alumni Relations saw a need for etiquette and networking protocol training.
“There are tons of students coming to George Mason from diverse cultural and economic backgrounds,” said Mary Claire Kraft, employer outreach manager for Career Services. “We want their first experience at a formal dinner to be in a safe space where everyone is learning and having fun.”
The night began at the Founders Hall auditorium with a LinkedIn speed shop, where more than 60 people learned the top 10 things you should know about the professional networking site from Saskia Clay-Rooks, executive director of Mason’s Career Services.
Tips—from how to create the most effective profile to how to properly engage with the site’s 590 million users—were explained to job seekers and employers. One take away: Don’t create two versions of yourself; your online profile should match your in-person one.
The event moved to the multipurpose room where lessons in networking were underway. Students and alumni participated in group exercises to practice conversation and entry/exit etiquette.
Caroline Ball, a Master’s in Public Administration student from Baton Rouge, La., said, “I am looking forward to learning how to weave in and out of conversations without appearing rude or uninterested,” a skill that would be useful in social settings with prospective employers and coworkers.
The director of the International School of Protocol in Baltimore, Kathy Hanson, was the host of the evening. After the hors d’oeuvres, Hanson directed the participants to the dinner tables. She advised the audience on silverware protocol and table manners and provided some history as to the origins of the customs.
Hanson explained why we shake hands (it goes back to proving we don’t have a weapon up our sleeve), which fork to use first (begin at the outside and work in), and by all means, do not salt your food before tasting it (she intimated it could be a deal breaker with a pedantic possible employer). She also advised against bringing flowers to a dinner party to avoid “burdening the host.”
At each table, an alumni or businessperson served as the table host to students and staff. Brock Walker, the host of Table 12 and a 2014 Master of Business Administration graduate from Mineral Point, Wis., advised students on appropriate networking conversations citing his own experiences. “Avoid any talk of politics or religion at a networking event,” he said. “You never know who is listening.”
Hanson felt the etiquette dinner was a success and wishes other universities would model their programs after it.
“The way George Mason runs this event captures what the students really need,” she said. “This is my sixth year running this event, and I recommend George Mason’s model of bringing the alumni in and keeping the focus on networking to every other school I work with.”
And apparently, the training was effective. Caroline Ball, who just wanted to learn how to break into conversations, was grateful for the lessons.
“I am so happy Mason provided this event,” she said. “I learned the art of having conversation around a meal, specifically the balance of eating and talking and asking questions, as well as valuable networking protocol.”