Students Practice Formal Dining, CUA Style By Mary F. McCarthy L.R. Poos, dean of the School of Arts and Sciences, facilitates a conversation about etiquette with students (clockwise) Mark DeCelles, a third year theology master’s student; Victoria Engelstad, a junior architecture major; Kristin Mullarkey, a senior Greek and Latin major; and Jessica Stepp, a senior Spanish for international service major. When faced with nine pieces of silverware at a formal place setting, most CUA students would know the difference between a dinner knife and a butter knife. Fewer could correctly identify a fish knife, judging by the befuddled reactions to that particular piece of flatware displayed at “Guess Who’s Coming to Dinner?” a six-course dining etiquette lesson recently offered to CUA students for only $10. Nearly 60 student diners attended the April 10 event, which was hosted by a coalition of campus offices after several student life staff members expressed an interest in helping students refine their table manners. Those hosts included the offices of university center, student programs and events; career services; residence life; and student health services as well as Undergraduate Student Government and ARAMARK/Dining Services. “I used to think I was polite enough since I don’t eat with my elbows by my plate and always ask to be excused before leaving the table. But I’ve gotten into some bad habits,” said Mark DeCelles, a third-year graduate student of theology from Scranton, Pa. “I tend to pay much more attention to the food than to the people with whom I’m eating,” he admitted sheepishly. CUA and ARAMARK staff organized the event to prepare students like DeCelles for elegant business dinners and social engagements. “We want to give our students every possible chance at being successful,” said Virginia Marbella, career specialist in the Office of Career Services, adding that making a good impression over a meal can be useful as students pursue career advancement. Undergraduate and graduate students arrived for the formal dinner dressed in business attire. “We purposefully made the dinner intimate,” said Kim Timpany, associate director for student programs, as she greeted the evening’s guests, who sat six to a table. “Our intention was to get students thinking about the subject of etiquette and to help them work out the nervousness of a formal dinner in a comfortable setting,” she said. Susan Pervi (right), vice president for student life, talks to students who attended the etiquette dinner in April. Pervi served as a table host for the event. Each table had a host — with fine dining expertise to share — from offices across campus. In addition to Timpany and Marbella, those well-mannered hosts included Susan Pervi, vice president for student life; L.R. Poos, dean of the School of Arts and Sciences; Carlin Bokal, associate director, career services; Michael Andrews and Sarah Daniels, assistant deans in the dean of students office; Bradley Troy, assistant director, residence life; Terry Brady Novak, administrative director, student health services, and Rev. John Koziol, O.F.M. Conv., associate chaplain for RCIA and religious education. “I certainly don’t think I’m an expert on etiquette,” Father Koziol said. “But I’m happy to contribute to students’ growth and their socialization.” As the six courses were presented, John Costello, a representative from ARAMARK/Dining Services, introduced the course and mentioned etiquette specifically associated with the dishes being served. The “amuse” course — tuna tar-tar served on a gaufrette (i.e., raw tuna on a potato chip) — was accompanied with a talk on when it’s acceptable to pick up food and eat it with fingers and when it should be broken on the plate and eaten with a fork. (An amuse-bouche is a small taste of food served before an hors d’oeuvre or main course.) The touchy subject of “What do I do if I don’t want to eat it?” also was discussed. How does one proceed politely if one doesn’t wish to eat one’s raw tuna and chips? In the case of an appetizer, it is acceptable to leave it on the plate untouched. If it is a larger part of the meal and can not be eaten due to an allergy or other dietary reason, it is acceptable to politely ask the waiter if a substitution is available, Costello advised. Timpany said that the dinner organizers hope the event will become an annual tradition. Junior Victoria Engelstad, an architecture major from Bradley Beach, N.J., sat at Timpany’s table. “I really learned a lot from what she had to say,” observed Engelstad, including where to place a knife and fork when a diner is finished with a meal (on the plate, parallel to each other at 20 minutes after 4 o’clock).   “I thought the event was very well planned, the food was excellent and I had a great time at my table,” Engelstad said, adding that she is now crystal clear on the location of the fish knife. “I would definitely recommend it.” Back to Top