The MSU Federal Credit Union hosted a Professional Prep Dinner last night in the Union Ballroom.

About 95 students attended the dinner, which included presentations from image consultant Shelley Davis Mielock and Experiential Learning & On-Campus Internship Coordinator Bill Morgan about etiquette training and information regarding internship opportunities.

Graff and other students ate a three-course meal as they listened to Davis Mielock speak about the proper ways to use utensils and other tips for eating with proper etiquette at a formal business dinner.

Davis Mielock said if students can understand the basic rules for eating a formal business dinner, they will be able to handle themselves more confidently in any setting involving professional interactions and dining.

“If you feel confident and comfortable, whether it is formal or relaxed and casual, it will allow you to focus on the interactions,” Davis Mielock said. “If you don’t understand the forks and knives to use, it could limit conversation.”

The MSU Federal Credit Union has been hosting this event for several years, Chief Operating Officer April Clobes said.

Clobes said because many MSU Federal Credit Union customers are students, the bank feels it is important to provide them with resources to help them be successful after graduation.

“We worked with the MSU Union and their catering department to plan the menu so it would fall appropriately in line with the place settings you would have in a formal interview environment it is set up to emulate,” Clobes said.

Graff she was happy to have the opportunity to learn skills that will help her when she is networking. Although she said she has some experience with professional etiquette, she feels the refresher on proper techniques for eating in a professional setting will give her confidence in future interviews.

Graff said she expects many of the connections she will try to make with other educators upon graduation will be held in such a format.

Graduate student Kun Fang said he never has been to a professional dinner before, and he found the event to be useful in looking for jobs with potential employers.

“Sometimes the interview might not be formally face to face,” Fang said.

“They might choose a place to take a lunch or dinner to talk to you about details, so I should know what to do or what are good manners for the dinner.”

Hospitality business junior Max Powell said he only has been to four job interviews in his life, and most of them lasted just a couple of minutes before he was told he was hired.

Now searching for professional internships this summer with hotels and event centers, he said he also attended the event looking for help.

“I wanted to get an idea of a more formal (interview),” Powell said.