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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (Nov. 20, 2000)
Breakfast served all day 30 W. 10th open 7-6 Mon.-Sat. 485-4944 tfowfe’s igroV jfkl/hop 10% Off All REGULAR PRICED CLOTHING EVERY DAY Purchase any North FaceGore-Tex Jacket from Betfsand receive a Fleece Vest or backpack Free! ($70 Value) « Where oh where has my ItHe dog gone? Find him with an ad in the ODE classifieds • 346-4343 u37 years of Quality Service” Mercedes • BMW • Volkswagen • Audi German Auto Service 342-2912 • 2025 Franklin Blvd. Eugene, Oregon, 97402 THE ARTIST EXPERIENCE An art course open to all 1)0 students! 18 resident Art faculty will speak about their work representing the areas of fibers, photo, sculpture, printmaking, ceramics, metals & jewelry, painting and multimedia design! Winter Term 3 Credits | CRN 25587 U/H 11:00-12:20 Students, TO Staff St Faculty Earn $20 Cash Fast! Fill out a 20-minute survey for a study funded by the National Science Foundation. Need 2-3 people at each session. Cone to the Hogue Hoorn In the EMU on the hour or half-hour on one of the following days: 3 l&t Raw Talerrt The Oregon Daily Emerald is always looking for young writers who want to learn and grow at a real newspaper. For information on how to freelance for the Emerald call 346-5511. Tom Patterson Emerald Etiquette instructor Rosemary Burns shows senior Nadia Anderson, among other things, how to properly eat soup without slurping. Dining your way to the top ■Two etiquette experts explained the ins and outs of corporate schmoozing By Serena Markstrom Oregon Daily Emerald Legend has it that when car mak er Henry Ford took a prospective employee out to dinner, he was looking for mores than just the nuts and bolts of a decent car industry worker. In fact, if one of these hope fuls seasoned his food before he tasted it, he was out of the running. That’s right—salt early, no job. To protect students from poten tial etiquette pitfalls such as this, the Career Center and Aramark Uni form Services sponsored the “Be a Star” dinner and reception Thurs day night in the EMU Fir Room. “Etiquette is fascinating. It’s an interesting ritual,” said Nadia An derson, a senior classics major who attended the event. A pair of certified etiquette experts guided about 70 students through the fine points of dining and gave them tips for how to conduct themselves at a business reception. Linda Reed, co-owner of Burns & Reed Enterprise, told students that “etiquette changes, but as long as you know the basics, you’ll know how to shine.” The program began with an unin structed reception. University Catering provided a table of finger food and beverages. After the reception, Reed asked how many students went straight for the food. Many students raised their hands, laughing at their faux pas. Free food is not always good, Reed warned. “If you go directly to the food table it’s not going to give the opportunity to begin conversation,” Reed said. Reed and Burns gave students a few tips for success at a business re ception. They said to leave the right hand free for handshaking and to use the “let’s mingle” technique to gracefully ease out of a conversation. On handshakes, the team offered a somewhat unconventional tech nique for avoiding sweaty palms. They suggested rubbing anti-per spirant on your hands before head ing out to make an impact in the business world. Then it was on to the three-course dinner. Ted Hawksford, an Aramark hu man resources manager, considered every detail when planning the menu and place settings for the event. He said many students are never exposed to formal dinners and do not know what to do when a prospective employer wants to have a business meal. The most important thing to re member, Reed said, is to watch the host or hostess. What he or she does with the nap kin, for example, can send impor tant signals to a guest. If a host puts a napkin in his or her lap before say ing grace, it means grace will not be said before that meal and guests may place their napkins in their laps. And always remember, elbows in and off the table and fork tines down when bringing food to the mouth. “This is how to ascend the social pyramid - through your fork tines,” Anderson said. One student asked what to do if you don’t like the soup. “Just move it around a little bit,” Reed said. Throughout the meal it is also im portant to take small bites. “You will be a much better player at the table if you take small bites,” Reed said. The next skill-building workshop sponsored by the Career Center and Aramark will be on dressing for suc cess and will take place winter term. Shop smart at Lost & Found Sale ■ Everything goes for $5 or less this week, and many thrifty students will lineup early to grab the best goods By Nat Johnson For the Emerald Losing things can be depressing. But finding something that some one else lost can be an uplifting ex perience. Today and Tuesday, peo ple can capitalize on someone else’s mistake at the treasure trove known as the Lost & Found Sale. The event is held in the EMU Riv er Room from 8 a.m. to 5 p.m. today. All found items are priced at $5 or less. Tuesday, from 8 a.m. to 2 p.m., everything left will be half price. The money raised will go toward the administrative costs of running the lost and found. People can find a wide array of items, from common umbrellas to the more exotic fiesta hats. “Monday morning, people line up at the door, waiting to get in. So get there early, and get your elbows ready,” said Katie Plein, lost and found coordinator. People who lost items and as sumed they were gone for good should take heart: Computer records are maintained of every item that passes through the lost and found office, and as long as the item can be properly identified, the lost and found employees will re turn the item with a smile. People who have lost something within the last couple of months don’t need to fret: The Lost & Found Sale will not vend anything they have received within the last two months. Instead, they’ll wait for their spring sale to shed these items. The prices are low, and the inten tions are good. “There are a lot of things that are worth quite a bit of money, and everything is under five bucks,” said Stephanie Winchester, coffee house and recreation manager. The sale is not about making a huge profit, but about making space for the constant influx of new items. The sales occur only twice a year. Chessa Grasso, last year’s lost and found coordinator, advocates the sale. “People should come because it’s like the ultimate Goodwill,” Grasso said. “It’s college students’ stuff, so you don’t even have to weed through anything. It’s pretty much stuff you’re going to want because it’s all lost on a college campus.” The sale’s profits go toward lost and found’s costs for equipment, sup plies and additional staff time. Be cause the lost and found doesn’t re ceive any service fees from the University, the bi-annual sales events are an important source of revenue. “We try and make the stuff as cheap as possible, because we are trying to get rid of everything,” Plein said. Unsold items will be do nated to the Eugene Mission.
