A Lesson in Etiquette

Ten GW seniors brushed up on their social and business graces in a special event at celebrated restaurant Morton’s.

May 8, 2010

students at event at Mortons standing as a group

Before a Nov. 17 dinner and presentation at Morton’s, GW senior Jamie Ramacciotti says she had no idea that it’s “perfectly acceptable” to eat asparagus with one’s fingers. Fellow senior Lauren Czeizler says she learned not to drink when toasted—“it comes across as tooting your own horn.”

Along with eight of their classmates, the two students were part of a select group invited to participate in the Morton's The Steakhouse-GW Dinner and Etiquette Presentation, held at the restaurant’s Connecticut Avenue location.

The dinner focused primarily on dining etiquette—everything from ordering wine to correctly using utensils—but also touched on the proper way to introduce people and general conversation etiquette.

“Top GW seniors were invited to the presentation to acknowledge their undergraduate achievements and leadership,” says Anne Scammon, director of career learning and experience at GW’s Career Center, who helped organize the event.

Undergraduate deans from each school nominated students, and the Division of Student and Academic Support Services and the Career Center coordinated the selection and invitation process. The students in attendance represented the Elliott School of International Affairs, the Columbian College of Arts and Sciences, the School of Public Health and Health Services, the School of Engineering and Applied Science and the School of Business.

"Morton's The Steakhouse was honored to have top seniors for the business entertaining etiquette class,” says Michael Donlon, regional director of operations for Morton’s. “I was most impressed with how they handled themselves and their curiosity about proper attention to the small details of business entertaining that leave a big impression. I hope that as they get out in the workforce they will use this seminar to feel more confident in a business dining setting."

Students also gave the event rave reviews. “The dinner was absolutely delicious and the etiquette presentation was informative and expanded my knowledge of how to conduct myself properly in a business-related dining experience,” says Ms. Czeizler, who is majoring in human services. “I am so grateful to the career center and Morton's for providing me with this opportunity as I know it will be useful as I embark on my post-graduate journey.”

Ms. Ramacciotti, who is majoring in business administration with dual concentrations in marketing and sports and event management, says, “Our Morton's hosts were extremely generous, the food was delicious, and we learned a lot of useful tips, tools and rules about business etiquette. It was such an honor to be chosen to participate in this event, and I am sure that I will be putting the etiquette tips to good use in the future.”

Pictured in the above photo are: (standing from left) Daniel Festa, Morton's; Michael Donlon, Morton's; William Rone, SEAS; Lauren Czeizler, Columbian College; Alex Florescu, SEAS; Stephanie Moser, GWSB; Anne Scammon, GW Career Center; and Mike Hill GWSB; (seated from left): Ho Yee Ma, Columbian College; Dupe Ajayi, SPHHS; Jamie Ramacciotti, GWSB; and Mackenzie Drutowski, Elliott School.