Dining Etiquette: Four Menu Choices to Avoid at Work Events

The primary rule centers on cost. Grumet Humbert advises against ordering the most expensive item on the menu, such as lobster or steak. Market-priced specials should also be avoided to prevent unexpected bill inflation. Beyond the price tag, quantity matters. Ordering multiple courses when the host selects only one can appear tactless. If you are unsure of the appropriate scale, mirror the host’s behavior to ensure your consumption remains in line with the group dynamic.

Professional boundaries also extend to the bar and the plate. Excessive alcohol intake risks clouding your judgment and altering your professional image, potentially leading to conversations you would otherwise avoid. Finally, consider the mechanics of your meal. Foods that are difficult to manage or excessively messy distract from the main objective: building rapport. Opt for simple, manageable dishes that allow you to maintain eye contact and keep the focus squarely on the dialogue rather than your dinner.