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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.