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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (April 29, 2015)
8 A SIUSLAW NEWS ❚ WEDNESDAY, APRIL 29, 2015 How to impress when hosting a business dinner osting a business dinner is both an honor and a responsibility. Employers typically entrust only their most valued employees with the responsibility of hosting a business dinner, and such opportunities are not to be taken lightly. H The desire to impress is there whether you’re hosting your fi rst or fi ftieth business dinner, but those with experience hosting existing or potential clients know that no two business dinners are ever the same. What works for one client won’t necessarily impress another, and the responsibility of impressing the clients falls on the host, which adds to both the excitement and the anxiety of hosting a business dinner. But even though hosting a business dinner may inspire a few butterfl ies to dance in your stomach, the following tips can ensure the night goes as smoothly as possible. • Know your client. Clients tend to have vastly different needs and personalities, so while the ambiance of one restaurant might appeal to some clients, that same atmosphere might not be so impressive to others. When choosing a restaurant, consider its ambiance and how well that matches up with the client you will be taking out to dinner. Some clients may prefer to make deals in more laid back locales, while others may prefer the fi ve-star treatment. Taking the latter to an all-you- can-eat buffet will hurt your chances of making a deal, while the former may take your willingness to spend lavishly on a meal at a fi ve-star restaurant as an indicator that your company spends lavishly and ultimately passes such spending off on its clients. Understanding your client’s personality should help you choose a restaurant that’s likely to impress. • Don’t go in blind. Unless a client requests a specifi c restaurant, try to choose a restaurant you have visited in the past. This is benefi cial in a variety of ways. When visiting a restaurant you frequent, you’re in position to make recommendations with regard to the menu, and that insight can increase the chances that your client will enjoy his or her meal. When choosing a restaurant you’re familiar with, you’re also choosing one where you know the service is exceptional. If it wasn’t, you would not keep going back. No one wants a business dinner to be overtaken by poor service, which, fairly or unfairly, will refl ect negatively on you. • Avoid restaurants with gimmicks. Restaurants with gimmicks, such as those where the staff sings to customers celebrating a birthday, might be fun to visit with friends or family members, but such establishments are best avoided when hosting business dinners. Gimmicks can interrupt a meal and make it diffi cult to make any headway on a business deal, so stick to restaurants where you won’t be interrupted by celebratory staff members or drowned out by live music. of various palates. If taking a client out for the second time and you remember the client mentioning a love of a particular cuisine, then the second dinner is a great time to indulge the client’s love of that unique or exotic cuisine, especially if it’s just the two of you. • Don’t overindulge. Overindulging, whether it’s eating too much or enjoying one too many glasses of wine, won’t impress the client. Resist the temptation to order the biggest steak on the menu and, if you choose to enjoy a cocktail, drink it slowly. A full stomach may make you drowsy and less attentive to your client, while a client will understandably question your judgement if you appear to be overindulging in alcohol. Hosting a business dinner is a signifi cant responsibility not to be taken lightly. But hosts can employ a few simple strategies to calm their nerves and make sure the night goes smoothly. MOTHERS DAY CELEBRATION at Surfside Restaurant • Don’t just show up. Nothing is more awkward or unprofessional than taking a client to dinner and being forced to wait for a table. If you can’t get a reservation at your preferred restaurant, then choose another establishment. Do not wing it and decide to wait for a table near the hostess or at the bar. • Avoid exotic restaurants. Unless your client requests a particular type of cuisine, avoid exotic restaurants with relatively limited menus. Clients may have certain food allergies or aversions to particular types of food, so opt for a neutral restaurant with a menu that appeals to diners Sunday, May 10 12 noon – 4 p.m. PRIZES….PRIZES….PRIZES x x Hour Massage from Rose Massage x Lunch for 4 from Surfside Restaurant x Dinner for 4 from Surfside Restaurant An Overnight Staycation in a 3 bedroom suite From Driftwood Shores Reservations Needed CALL 541-997-8263 8 8416 1 st Ave.….Florence, OR Restaurant & Tea Room WE NOW HAVE CRAFT BEER ON TAP WEDNESDAY: Lightly fried chicken served with Mom's country gravy and a cranberry compote, mashed yukon potatoes and sautéed green beans THURSDAY: Pork Chop served with a cinnamon apple sauce, Prime Rib Wednesday Includes yukon mashed potatoes and salad. Only roasted potato wedges and steamed broccoli FRIDAY: Panko crusted Salmon fresh pickled cucumbers and carrots served with lemon dill orzo salad SATURDAY: Grilled Culotte $16 served with 3 grilled skewered shrimp, wilted spinach and a crispy potato cake Open for Lunch & Dinner • Lunch Specials Daily Reservations Suggested. 165 M APLE S T . • 541-997-9811• Hours Tues-Sat: 11:30am-9pm WWW . MAPLESTREETGRILLE . COM 1285 Bay Street in Old Town Florence, OR 97439 We will be off ering our New dinner menu on FRI and SAT nights from 5-8pm 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ Every Month Mo's Grilled, has brought "Motivation SALMON: Poached, in or special Blackened for Kids" tables which raise money for local charities CHICKEN BREAST: Boneless, Skinless Breast of Chicken that are devoted to helping the wellbeing of local SHRIMP SKEWERS: 2 Grilled Shrimp Skewers children. This month FLORENCE HEAD START All of the above are served with local charity being Green Beans is or the Mixed Steamed Veggies and honored. a Shrimp Dinner Salad NEW By sitting at these tables ITEMS you help a specific local RIBS: charity each Baby Back and Pork Ribs with the BBQ PORK every time. We James thank Gang you BBQ for Sauce that! BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185 Beef Stew Chicken Pasty Quiche of the Day Stuff ed Tomato with Chicken Curry Soups: Leek and Potato Clam Chowder • Salmon Bisque 195 Nopal Street • 541-902-0502 www.spiceinfl orence.com at Sandpines BEGINNING FRIDAY, MAY 1ST: Featuring this week: (541) 902-8338 Hours: Monday-Sunday 11:00am to Close Happy Hour: Monday-Friday 3:00pm to 5:00pm The Grill & Lounge Lunch served Wed-Sun 11:30-5:00 HAPPY HOUR 2-5 Wed-Sun Tasty Appetizers and Great Prices Taking reservations for Mother’s Day on May 10th. Global & Northwest Fusion Cuisine SEAFOOD, SALADS, GLOBAL TAPAS GOURMET BURGERS Stop in and try our NEW MENU Items! • Tuesday - Ladies Night $2 off entrée • Wednesday - Burger & Brew $8.50 • Thursday - $4 Margaritas - $2.50 Tacos • Friday- $2 off Seafood Entrée We're not just for Breakfast anymore! 7am to 2pm Every Day of the week 435 Hwy. 101 541-902-2449 TUE, WED, THUR: DINNER 3PM TO CLOSE FRI, SAT, SUN: LUNCH AND DINNER 11:30 TO CLOSE CLOSED MONDAY 541-997-1646 1269 Bay Street • Old Town Florence Le Bouchon NOW OPEN! P ROVISIONS W INE B AR & S ALES - D ELICATESSEN Locally Baked Pastries – Breads – Muffins Sandwiches - Soup - Salads • Big Fat Meat Loaf Sandwich • Mac & Cheese • Broccoli & Cheddar Quiche • Morning Glory Muffins • Croissants (Ham & Cheese or Chocolate) Wine of the Month: Drops of Jupiter Red Blend J. Scott – Sauvignon Blanc Wine Tasting Saturday & Sunday Open Daily 10 am - 5pm • Closed Mondays 1277 Bay Street- Old Town Florence - 5 41-902 -1391 on Bay Happy Hour 3pm-6pm Well drink specials, Wine and Tapas 1340 Bay Street • Riverfront Dining Open Daily Wed- Sat at 2pm • Sunday Brunch 10am-3pm