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Speaker 1: It's nice side with Dan Ray. I'm telling you Boston's

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Speaker 1: Beach Radio.

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Speaker 2: Thanks all great jock tonight. You know, I've made some

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Speaker 2: pretty bad mistakes etiquette wise and embarrassed myself. I'm for

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Speaker 2: a small town and no one really told me anything,

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Speaker 2: and I made some mistakes at dinner parties, in at

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Speaker 2: business events, and I'm going to try to a educate

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Speaker 2: myself and be save you the pain that I went through.

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Speaker 2: You've probably made some mistakes too, and maybe you don't

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Speaker 2: even know it. Maybe you didn't get that job because

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Speaker 2: of some etiquette mistake you made. You were rude in

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Speaker 2: some way you didn't know, or maybe you went to

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Speaker 2: a party over some people's house and when you left

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Speaker 2: they they all went, you know, the people that held

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Speaker 2: the parties that went, oh, oh my god, did you

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Speaker 2: see what so and so did? Oh my god, did

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Speaker 2: he grow up in a barn? Well, we're gonna try

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Speaker 2: to to help you out. This is gonna be fun.

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Speaker 2: If you have any questions etiquette questions, and etiquette goes

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Speaker 2: far beyond what you might think. As you find out,

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Speaker 2: six one, seven, two, five, four, ten thirty is the number.

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Speaker 2: We do have an expert. You wouldn't want to be

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Speaker 2: relying on me for your advice. So we hunted far

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Speaker 2: and wide. We did a search and we found Nicki Sahni,

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Speaker 2: who is a certified Children's and corporate etiquette consultant and

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Speaker 2: director and founder of the New England School of Protocol.

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Speaker 2: Who knew there was a New England School of Protocol

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Speaker 2: and UH certified incorporate Etiquette consultant, founder director. So you're

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Speaker 2: you're heavy in the world of etiquette. Come over close

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Speaker 2: to that microphone.

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Speaker 3: Thank you, Bradley for having me. It's great to be here, of.

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Speaker 2: Course, and this is your first time on the radio, right,

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Speaker 2: it is my first. I'm determined to make this a

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Speaker 2: happy and pleasant experience.

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Speaker 3: Fantastic.

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Speaker 2: Firstly, you've really become at the very top of the

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Speaker 2: etiquette world. How did you who would even think that

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Speaker 2: this was a career path? How did you find this

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Speaker 2: career path?

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Speaker 3: Well, Bradley, my background was in finance and I worked

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Speaker 3: for a few years and then I was fortunate enough

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Speaker 3: to be home with my children, and this was the

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Speaker 3: time when social media and cell phones and smartphones were

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Speaker 3: coming into being. When my boys got together with their friends,

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Speaker 3: I noticed that they were all together in the same room,

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Speaker 3: but no one was speaking to each other. They were

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Speaker 3: communicating via their phones.

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Speaker 2: They're in the same room yet texting each other.

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Speaker 3: Texting and playing games with each other, but all over

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Speaker 3: the phone, no one was saying a word. And I

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Speaker 3: realized that the tools, the very tools that are meant

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Speaker 3: to make people social, were actually having an adverse effect

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Speaker 3: on them.

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Speaker 2: They were really to make money the social part. That's

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Speaker 2: what they say. But I don't know how social. Social

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Speaker 2: media is kind of anti social media, But I get

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Speaker 2: your point. So that had to be a shocker for you.

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Speaker 2: Can you come a little close to the cellphone?

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Speaker 3: Yeah, that was a shocker. And then when I go

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Speaker 3: out to dinner occasionally I'd see parents at the table

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Speaker 3: on their phones and children on their iPads, and I

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Speaker 3: realized that we're losing the art of conversation and into

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Speaker 3: personal skills. I decided to get certified and bring etiquette

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Speaker 3: back into focus.

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Speaker 2: So you went way beyond just the cell phone us.

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Speaker 2: And you did you go to school for this?

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Speaker 3: I did. I did get certified.

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Speaker 2: I went where does one do that?

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Speaker 3: So I got certified for children's etiquette at the American

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Speaker 3: School of Protocol in Atlanta and then I got certified

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Speaker 3: for corporate at the Charlotte School of Protocol and etiquette

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Speaker 3: at the Charleston Part of Me School of Protocol. And

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Speaker 3: then I also got trained by William Hansen, who is

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Speaker 3: an etiquette expert out in England.

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Speaker 2: He has a podcast, right he does? I know the guy.

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Speaker 2: I mean, I don't know him, but I've watched this podcast.

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Speaker 2: He's kind of a smart alochy guy.

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Speaker 3: Right, he is a smart alchy guy, but he knows

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Speaker 3: the stuff.

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Speaker 2: He's got an attitude.

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Speaker 3: Not when I met him, I see, okay, a good attitude.

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Speaker 2: Wow, So you certainly have the credibility.

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Speaker 3: Thank you?

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Speaker 2: And now are you able to make a living at it?

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Speaker 2: By the way, yeah, who hires you?

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Speaker 3: So? I work with schools, I work. I teach at universities, corporations,

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Speaker 3: and partners with various organizations such as the Girl Scouts

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Speaker 3: of Massachusetts, wreck departments, community centers, and even individuals anyone

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Speaker 3: who wants to learn etiquette.

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Speaker 2: How about parents? Did parents say I want my kid

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Speaker 2: to know how to act all the time?

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Speaker 3: All the time. I have parents who say, Eric, can

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Speaker 3: you take my child and please teach him some manners

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Speaker 3: and something?

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Speaker 2: You can do your job online, right.

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Speaker 3: I prefer teaching good for you? Yes, I feel that

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Speaker 3: face to face interaction and teaching and demonstrating and role

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Speaker 3: playing is really important, especially when it comes to children.

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Speaker 2: All right, So the number six, one, seven, two, four, ten.

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Speaker 2: If you have a question, we're going to go by category.

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Speaker 2: We're going to start out with dinner, which is something

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Speaker 2: pretty much everyone does and might need to know. The

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Speaker 2: manners are related to that. And when you say dinner,

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Speaker 2: do you mean fancy dinner or dinner party, or dinner

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Speaker 2: at a restaurant, or just two people at even two

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Speaker 2: people at home, all of these let's start with two

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Speaker 2: people at home. That's what I would be help me

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Speaker 2: to live a better life with my manners with just

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Speaker 2: my partner and me.

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Speaker 3: Yeah, well, Barley, nowhere are your manners more evident than

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Speaker 3: on the dining table. That's the one time where your

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Speaker 3: all your skills come into play, your table manners, your

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Speaker 3: interpersonal skills.

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Speaker 2: Question. Right out of the get, your student has a question, sure,

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Speaker 2: is it okay to watch TV and eat? If it isn't,

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Speaker 2: I'm going to starve to death.

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Speaker 3: A time to A time to eat is a time

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Speaker 3: to connect with people at the table. So I would

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Speaker 3: I would say no, what.

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Speaker 2: If there's only one other person, that's all right.

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Speaker 3: Just talk to that one other person, connect with them,

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Speaker 3: find out how their day was, share how your day was,

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Speaker 3: ask questions.

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Speaker 2: So there's if you've communicated with that person enough for

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Speaker 2: the rest of the day. There's nothing inherently wrong with

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Speaker 2: watching TV, you cut.

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Speaker 3: If you're both watching together, of course.

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Speaker 2: Yeah, and we're discussing what's on TV. That's fine, Like

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Speaker 2: look at that guys haircut, or I don't like that actor,

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Speaker 2: things like that.

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Speaker 3: I personally prefer having a meal with whether it's a

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Speaker 3: table person, yes, at the table and having no cell phones,

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Speaker 3: no television, just talking about day.

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Speaker 2: Maybe try that. Okay, I'm gonna put myself in your hands.

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Speaker 2: There you go. I'm going to try that nice table. Okay,

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Speaker 2: take it from there. What else do I need to

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Speaker 2: know to make it right?

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Speaker 3: Well, first of all, you don't want full experience any

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Speaker 3: any phones on the table, no keys, No, are you

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Speaker 3: eating at home? Yes, you are eating home? Okay. So

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Speaker 3: posture first of all, jeez, you want to sit at

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Speaker 3: the table. You want to make sure that you're sitting

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Speaker 3: with good posture, no slouching posture.

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Speaker 2: Is so important. I was just slouching, as you said

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Speaker 2: that posture is important for breathing and all that stuff.

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Speaker 2: But I guess it's a sign of respect.

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Speaker 3: It is a sign of respect and good to Research

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Speaker 3: shows that when you want to communicate, sixty percent of

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Speaker 3: what you want to communicate is by your posture, thirty

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Speaker 3: percent is the tone of your voice, and only ten

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Speaker 3: percent are your words. So posture is extremely important.

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Speaker 2: Good thing. I'm on the radio because I'm a sloucher.

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Speaker 3: So when you're sitting at the table, you want to

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Speaker 3: make sure that you are sitting with good posture. Okay,

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Speaker 3: you are waiting for both of you to have your

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Speaker 3: food on your plate before you start. If you have

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Speaker 3: a net paper napkin, you want to open it all

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Speaker 3: the way. If you have a clock napkin, you always

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Speaker 3: fold it in half and place it on your lap.

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Speaker 2: Seeze, I didn't know that fold it in half? Now,

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Speaker 2: what is the purpose of that?

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Speaker 3: So that when you have any stains, or if you

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Speaker 3: have food on your map, on the side of your

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Speaker 3: mouth or on top of your mouth, you are going

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Speaker 3: to open the inside of your clock napkin and wipe

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Speaker 3: gently dab rather not wipe non scrubbing, No rubbing, but

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Speaker 3: just dabbing. And when you're done, you'll close your clop

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Speaker 3: napkin and the stains will remain inside.

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Speaker 2: Oh my god, this is so fantastic. We're folks. We're

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Speaker 2: all going to be just at any party we're going

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Speaker 2: to go, we're going to be the classiest people there. Now,

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Speaker 2: I didn't know that, And it makes sense. There's always

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Speaker 2: a reason for these things.

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Speaker 3: Absolutely, there's always a reason, and it's always good to

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Speaker 3: ask why.

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Speaker 2: And the paper napkin, you say, open it all the

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Speaker 2: way up. You also put that in your lap.

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Speaker 3: You also place that in your lap, and you dab

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Speaker 3: the corners of your mouth. Do not wipe, do not wipe.

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Speaker 3: But you never take food out in your clock napkin.

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Speaker 3: You don't rub, You don't blow your nose in your

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Speaker 3: clock knack.

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Speaker 2: Who would take food out. Let's say you're at a

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Speaker 2: you feel older than six.

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Speaker 3: Well, let's say you're at a party and you have

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Speaker 3: you're having a steak and it's a wedding and the

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Speaker 3: bride's father is giving a speech and you have this

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Speaker 3: piece of steak and it tastes awful. What are you

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Speaker 3: going to do with it?

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Speaker 2: Apparently, not put it in my napkin.

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Speaker 3: That is correct.

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Speaker 2: What do you do with it?

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Speaker 3: Well, your first option is obviously to get up and

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Speaker 3: go out and spit it out, But because there's a

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Speaker 3: speech going on, you can I tend to get up.

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Speaker 3: If you have a paper napkin, you're discreetly going to

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Speaker 3: take it out and put it and place it underneath

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Speaker 3: your plate on the on the towards you, not on

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Speaker 3: top of your plate.

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Speaker 2: But not a cloth knapkin, not a clock knack, because

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Speaker 2: you have to keep using it.

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Speaker 3: And also if you have if you if you remove

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Speaker 3: food in a clock napkin and you place it on

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Speaker 3: your table when you're done with your meal and your

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Speaker 3: server comes to pick and picks up your napkin, he's

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Speaker 3: not going to know or she's not going to know

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Speaker 3: that you have food in gross and they're going to

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Speaker 3: have to deal with that. And yes, that's gross.

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Speaker 2: That's great information.

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Speaker 3: So if you do not have a paper napkin and

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Speaker 3: you cannot get up and go to the bathroom to

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Speaker 3: spit out your food, you're going to very discreetly take

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Speaker 3: your fork take And you.

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Speaker 2: Cannot say this right into the microphone, it's.

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Speaker 3: Important if you do not have a paper napkin and

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Speaker 3: you cannot get up and walk to the bathroom because

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Speaker 3: there's a speech going on. Or maybe you have a

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Speaker 3: lot of five people sitting to your left and five

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Speaker 3: to your right and you have a wall behind you.

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Speaker 3: In that situation, you are going to take your fork,

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Speaker 3: take the food out, very discreetly, put it on your plate,

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Speaker 3: and cover it with something like your mashed potatoes or rice.

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Speaker 3: That is your last option. But you will never take

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Speaker 3: it out in your clock napkin and leave it at

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Speaker 3: the table and walk away.

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Speaker 2: That's one of the best things I've ever heard in

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Speaker 2: my life. Thank you, And I'm just trying to imagine

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Speaker 2: me burying a piece of tough steak under the potatoes.

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Speaker 2: It was difficult not to laugh during that. But I

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Speaker 2: now know the way to do it. And if somebody says,

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Speaker 2: what are you doing that, I say, this is the

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Speaker 2: way you do it. You live your life.

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Speaker 3: Well, it's better than putting in the clock map leaving

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Speaker 3: it for your way to to deal with it.

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Speaker 2: What else do we need to know? That was fantastic?

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Speaker 2: Anything about dishware or order of the use of things.

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Speaker 3: Yes, So when you're at the table learning how to

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Speaker 3: navigate a three or four course meal is a good

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Speaker 3: thing to do. So when we're at the table and

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Speaker 3: you have a lot of utensils, sometimes people get overwhelmed

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Speaker 3: with a number of utensils. You want to remember that

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Speaker 3: you are working from the outside end, so you use

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Speaker 3: the outermoors utensil first, then the next, and the next

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Speaker 3: and so on. So if I have a four course

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Speaker 3: meal and I have soup, a salad, a main course,

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Speaker 3: and a dessert, the outermost utensil is going to be

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Speaker 3: the soup spoon, and you work your way in and

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Speaker 3: and then you are going. You could use either the

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Speaker 3: Continental style of dining or the American style of dining.

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Speaker 3: That's totally up to you.

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Speaker 2: What's the difference.

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Speaker 3: So the Continental style of dining or the European style

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Speaker 3: of dining is a two step style where you cut.

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Speaker 3: You hold your knife in your dominant hand and you

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Speaker 3: you use your fork and you cut. It's two steps.

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Speaker 3: You cut and then you eat from the back of

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Speaker 3: the fork.

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Speaker 2: Leaving both in. You don't have to put one of

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Speaker 2: them utensils down at all.

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Speaker 3: You don't have to. It's cut and eat.

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Speaker 2: All right. Do you have the times of the bendy.

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Speaker 3: Part of the fork facing down, facing the bendy part

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Speaker 3: fast place up the ties of facing down.

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Speaker 2: Okay, yes, interesting And.

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Speaker 3: When you are resting, it's really important to know. When

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Speaker 3: you're taking a break or pausing, how do you place

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Speaker 3: yourself were and when you're done, how do you place

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Speaker 3: your silverware? So when your pause, you place your silverware

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Speaker 3: in a triangle that tells your weight. Staff, don't touch

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Speaker 3: my plate, I'm not done. These are silent signals.

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Speaker 2: Between bites. Do you keep your utensils in your hands

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Speaker 2: or do you put them down?

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Speaker 3: Well, you should place them down, So take a bite

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Speaker 3: and then you can place them down. You can yep

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Speaker 3: if you choose stoa.

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Speaker 2: Yes, and when you do that, you place them down

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Speaker 2: between bites, place.

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Speaker 3: Them in a triangle or yes, you place them in

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Speaker 3: the triangle. Now, if you know that you're taking small

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Speaker 3: bites and you're eating and you're not pausing, then you

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Speaker 3: can hold them in your hand. But don't point that

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Speaker 3: fork or that knife at somebody.

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Speaker 2: Don't point with your fork or knife.

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Speaker 3: Absolutely not.

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Speaker 2: Wow, this is really actionable stuff, folks. I hope you're

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Speaker 2: taking notes. I need I need to take a break.

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Speaker 2: We've gone so long, we'll have more on and we'll

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Speaker 2: deal with dining etiquette to try to keep you from

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Speaker 2: being embarrassed in a moment. On Devil's By.

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Speaker 1: Night Side with Dan Ray on WBZ, Boston's news radio,

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Speaker 1: My friends.

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Speaker 2: We were talking. We were speaking about etiquette tonight with

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Speaker 2: Nikki Soni, who's an expert and trained expert, certified expert

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Speaker 2: and really fascinating. We've already learned that some of the

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Speaker 2: things we all do are bad. Let's learn some more.

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Speaker 2: Let's learn other things that we shouldn't do. It's going

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Speaker 2: to be great to be able to go into a

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Speaker 2: situation and know that you are probably the only one

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Speaker 2: there doing things correctly. And that would be because you

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Speaker 2: listen to night Side. We are still in the home

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Speaker 2: you you did mention. There's a proper way to recover

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Speaker 2: from some sort of accident. Say I guess you tipped

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Speaker 2: over a glass or something like that. That's a proper

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Speaker 2: recovery method.

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Speaker 3: Absolutely so, if you are at someone's home and you

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Speaker 3: have a spell or you have an accident at the table,

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Speaker 3: the most important thing is to be calm and composed,

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Speaker 3: acknowledge the mistake, don't make excuse, and then apologize and

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Speaker 3: offer to help clean up. Most people get frazzled, or

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Speaker 3: some people may pass the blame or pretend like it

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Speaker 3: never happened. I think there's a grace in accepting that

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Speaker 3: it is a mistake and offering to help, or if

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Speaker 3: you broke something, offering to pay for it.

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Speaker 2: So basically own it and don't get in bettered. Absolutely, Okay,

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Speaker 2: things happen. What about if you go to somebody's house

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Speaker 2: and what about bringing something? Give me some guidance, give

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Speaker 2: us all guidance on on that. Sure, I can't assume

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Speaker 2: that that people drink, like bringing wine might be a mistake.

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Speaker 3: That's right. So unless you know them really well and

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Speaker 3: you know that the type of wine they enjoy, or

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Speaker 3: even if they drink or not, don't take wine. Always

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Speaker 3: bring a hostess gift. It's a nice way of showing

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Speaker 3: your host that you really appreciate the invite. Of all

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Speaker 3: the people that they could have invited, they chose to invite.

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Speaker 2: You, right, So what's a surefire gift that's not going

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Speaker 2: to fail?

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Speaker 3: Box of chocolates, candles, Stay away from self help books,

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Speaker 3: stay away from anything too personal. If you're bringing flowers,

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Speaker 3: bring flowers in a vase. You don't want the host

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Speaker 3: to stop in the middle of a party and now

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Speaker 3: you brought them flowers and they are looking for a vase.

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Speaker 3: If you're bringing, you know, a dish or a food item,

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Speaker 3: make sure it's oven ready. You don't want them to

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Speaker 3: pause in the middle of the party and now transfer

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Speaker 3: the food into an oven ready dish. So just be

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Speaker 3: mindful of what you're bringing and what you think that

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Speaker 3: the host would enjoy.

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Speaker 2: All Right, this happens a lot. Hey, you want to

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Speaker 2: come to dinner? Me what should I bring? They say nothing.

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Speaker 2: But even though they say nothing, you cannot do.

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Speaker 3: That right if someone's yes. If you especially if you're

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Speaker 3: going to someone's house for the very first time, it's

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Speaker 3: always nice to bring something a homemade jam, a homemade bread.

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Speaker 2: Jam bread. Well, in Jerry's the gift was it was

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Speaker 2: a a bobka an. The whole episode was trying to

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Speaker 2: get ababka.

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Speaker 3: Yeah. Yeah, I would say definitely, if you're going there

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Speaker 3: for the first time, bring something a small token gift.

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Speaker 3: It doesn't have to be anything too expensive or too personal.

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Speaker 2: Okay, I'm just asking things that pop into my mind.

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Speaker 2: So what about dous and don'ts on the conversation you make.

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Speaker 3: Oh, so a time to eat, as I mentioned earlier,

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Speaker 3: is a great time to connect with people. And when

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Speaker 3: we're at the table eating, we want it to be

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Speaker 3: a pleasant conversation. So you want to avoid any kind

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Speaker 3: of controversial topic unless you know the people at the

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Speaker 3: table really well. It's okay to have a healthy debate,

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Speaker 3: But if you are invited to someone's home and you

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Speaker 3: don't know the other guests, don't start a debate or

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Speaker 3: a controversial topic. Steer away from anything too personal.

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Speaker 2: What about politics, I have to ask that out about it?

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Speaker 3: Well, like I said, if you don't know the people

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Speaker 3: at the table, you don't want to discuss topics like

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Speaker 3: politics or religion or money and start a debate. You

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Speaker 3: want that evening to be pleasant. Well, if you do

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Speaker 3: know them, If you know them well, and you can

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Speaker 3: have a healthy debate with them, if as long as

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Speaker 3: everyone's on board and try to be inclusive, don't dominate

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Speaker 3: the conversation.

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Speaker 2: I actually, I don't think there's anything such thing as

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Speaker 2: a healthy debate over politics anymore. People don't seem to

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Speaker 2: be able to do.

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Speaker 3: It unless you are very close to someone and you

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Speaker 3: are both able to discuss and agree to disagree and

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Speaker 3: you know the person. Yes, I would say, if it's

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Speaker 3: a very close knit group, if it's my sister and

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Speaker 3: myself or my brother and we are talking about this

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Speaker 3: and we are open to accepting each other's ideas, yeah.

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Speaker 2: That's pretty rare. It is very rare. So what about

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Speaker 2: the fact that this doing that may take away completely

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Speaker 2: from the enjoyment of the food. You get so caught

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Speaker 2: up in your battle of your debate. I don't think

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Speaker 2: i'd bring up politics or religion or anything at all.

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Speaker 2: Trying to keep it positive, upbeat, positively reinforcing for everybody,

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Speaker 2: concentrate on enjoying the food that they work so hard

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Speaker 2: to put together.

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Speaker 3: Absolutely, if you know, and I would steer away from there.

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Speaker 3: But if you are having if it's a close knit

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Speaker 3: group and you know you can have a healthy conversation.

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Speaker 3: I've had healthy conversations with family or friends. But if

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Speaker 3: you can't, I would say, absolutely, steer away from anything

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Speaker 3: that's debatable, anything that's going to read.

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Speaker 2: Is it okay if you get an invitation to say,

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Speaker 2: you know what, I'd love to come if you can

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Speaker 2: promise me you won't talk about politics. Is that? Is

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Speaker 2: that a rude thing to do.

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Speaker 3: Yeah, I would not say I would not have a

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Speaker 3: conditional invite. If the topic comes up, I would I

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Speaker 3: would change the topic. Or normally the host is the

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Speaker 3: person that will steer away and maybe change the topic.

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Speaker 3: Or you could say, maybe we can discuss this another time,

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Speaker 3: or I'd rather not speak about this at this point

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Speaker 3: in time. I'd love to talk about other things, or

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Speaker 3: enjoy the meal and maybe talk about the food and

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Speaker 3: the host and people at the table.

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Speaker 2: All right, now you mentioned moving into the world of business,

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Speaker 2: we would change the topic to business dining. Sure, So

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Speaker 2: I don't even know what to ask in business dining.

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Speaker 2: There got to be some top three or four things

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Speaker 2: to do and not to do.

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Speaker 3: Yes, So when you are inviting your client to dinner

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Speaker 3: or are being invited, you want to make sure that,

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Speaker 3: especially if you're inviting, if you're inviting somebody to dinner,

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Speaker 3: you want to make sure that you take care of

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Speaker 3: a few things ahead of time. The first thing you

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Speaker 3: want to know is if there are any dietary restrictions.

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Speaker 3: You don't want to bring your client to a seafood

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Speaker 3: restaurant and then find out that they don't eat seafood.

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Speaker 2: True.

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Speaker 3: The second thing you want to do is you want

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Speaker 3: to ask your client how much time do they have?

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Speaker 3: Don't assume that they have two hours to have a

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Speaker 3: leisure lee lunch, so it's always good to ask them.

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Speaker 3: The other thing I would ask is what's a good point,

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Speaker 3: what's a good place to meet that's convenient for them.

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Speaker 3: You don't want them to driving an hour across town

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Speaker 3: because it suits you, so you want to be mindful

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Speaker 3: of that. And then as you get to lunch or dinner,

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Speaker 3: you want to make sure that you wait for your

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Speaker 3: client to get there before you sit down. You wait

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Speaker 3: for them at the front of the.

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Speaker 2: Restaurant, sit down before they sit down. That's very important.

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Speaker 2: That's great. I would not know. I wouldn't sit down probably,

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Speaker 2: but it's good to know that that's a rule. Yes.

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Speaker 3: And then when you when you are at the table,

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Speaker 3: you give your client the better facing seat. You want

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Speaker 3: them facing the restaurant, not facing the kitchen. And you

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Speaker 3: order course per course, so that if your client's having

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00:21:46,320 --> 00:21:48,800
Speaker 3: a soup, you try and have a soup or a salad.

440
00:21:48,840 --> 00:21:50,640
Speaker 3: If they're having a main course, you'll have a main

441
00:21:50,760 --> 00:21:53,560
Speaker 3: course and alcohol.

442
00:21:53,880 --> 00:21:55,800
Speaker 2: So let them decide the level of the meal.

443
00:21:56,680 --> 00:21:59,280
Speaker 3: Yes, So you. You let them decide because you're hosting,

444
00:22:00,040 --> 00:22:00,960
Speaker 3: and you let them decide.

445
00:22:01,040 --> 00:22:02,879
Speaker 2: Now, they obviously would have to order first.

446
00:22:03,440 --> 00:22:05,320
Speaker 3: They would have to order first. Now, how do you

447
00:22:05,400 --> 00:22:09,600
Speaker 3: know if you should order the eighty dollars steak or

448
00:22:09,640 --> 00:22:10,719
Speaker 3: the twenty dollar pasta?

449
00:22:11,119 --> 00:22:12,600
Speaker 2: You let them order first.

450
00:22:13,680 --> 00:22:15,119
Speaker 3: How would they know if they?

451
00:22:15,240 --> 00:22:16,879
Speaker 2: Oh? Right? So how would the client?

452
00:22:17,000 --> 00:22:17,680
Speaker 3: How would the client?

453
00:22:17,760 --> 00:22:19,200
Speaker 2: So now we're on the other side. Now we're in

454
00:22:19,240 --> 00:22:22,960
Speaker 2: the client and you're going out. Right, If you're a client,

455
00:22:23,640 --> 00:22:26,080
Speaker 2: the answer is, I do not know. Tell you tell me.

456
00:22:26,200 --> 00:22:26,880
Speaker 3: What would you do?

457
00:22:27,840 --> 00:22:33,280
Speaker 2: Well? I would want to make a good impression on

458
00:22:33,320 --> 00:22:38,359
Speaker 2: the client, so I would probably get a mid range

459
00:22:38,440 --> 00:22:44,200
Speaker 2: dish because I don't want to seem like I'm uncomfortable

460
00:22:44,240 --> 00:22:47,439
Speaker 2: getting anything at all. But I wouldn't get the one

461
00:22:47,520 --> 00:22:49,600
Speaker 2: hundred and nineteen dollars whatever steak.

462
00:22:50,119 --> 00:22:53,200
Speaker 3: That's right. So, if someone invites you and is paying

463
00:22:53,240 --> 00:22:55,480
Speaker 3: for the meal, that doesn't mean that you take the

464
00:22:55,520 --> 00:22:59,520
Speaker 3: liberty of ordering the most expensive or over ordering because

465
00:22:59,520 --> 00:23:01,239
Speaker 3: you don't want to cook dinner and you want left over.

466
00:23:02,640 --> 00:23:02,800
Speaker 2: Yes.

467
00:23:03,600 --> 00:23:06,800
Speaker 3: So one of the ways to find out kind of

468
00:23:06,840 --> 00:23:10,880
Speaker 3: gauge what you're what the person can afford is by

469
00:23:10,960 --> 00:23:14,200
Speaker 3: asking them what do you recommend or have you been

470
00:23:14,480 --> 00:23:16,280
Speaker 3: here before? Would you recommend?

471
00:23:16,480 --> 00:23:17,960
Speaker 2: What is great?

472
00:23:17,960 --> 00:23:19,159
Speaker 3: What do you think is great? Or what are you

473
00:23:19,240 --> 00:23:21,760
Speaker 3: thinking of getting? And if they say, oh, this place

474
00:23:21,840 --> 00:23:24,479
Speaker 3: is known for their stakes, I'm definitely going to get

475
00:23:24,520 --> 00:23:24,879
Speaker 3: a rabbi.

476
00:23:25,040 --> 00:23:25,480
Speaker 2: Then you can.

477
00:23:25,600 --> 00:23:30,359
Speaker 3: Then you can yes, and be mindful. Don't order. Don't

478
00:23:30,400 --> 00:23:34,320
Speaker 3: over order. If you have an hour and you're ordering soup, salad,

479
00:23:34,480 --> 00:23:40,240
Speaker 3: main course, dessert, don't order all that, especially at a

480
00:23:40,240 --> 00:23:42,840
Speaker 3: company dinner or a company lunch during the holidays, if

481
00:23:42,880 --> 00:23:46,920
Speaker 3: you are being invited out by your manager and there

482
00:23:46,960 --> 00:23:49,399
Speaker 3: the company is paying for it. Don't take under your

483
00:23:49,400 --> 00:23:52,360
Speaker 3: advantage and overorder because you want to bring food home.

484
00:23:52,520 --> 00:23:56,600
Speaker 2: Okay, this is great. More business lunch and dining tips.

485
00:23:56,640 --> 00:24:00,399
Speaker 3: What do you have horse for course? Oh? What do

486
00:24:00,440 --> 00:24:00,800
Speaker 3: you do?

487
00:24:01,680 --> 00:24:03,879
Speaker 2: What about alcohol? Good questions.

488
00:24:03,960 --> 00:24:07,879
Speaker 3: So I always advise that a business meal is an

489
00:24:07,920 --> 00:24:10,560
Speaker 3: extension of your work day. It is not a happy

490
00:24:10,560 --> 00:24:13,840
Speaker 3: hour with your friends. So be very mindful.

491
00:24:15,040 --> 00:24:17,080
Speaker 2: This is this is similar to how do you know

492
00:24:17,119 --> 00:24:18,840
Speaker 2: what to order? How do you know if you should

493
00:24:18,920 --> 00:24:22,480
Speaker 2: order alcohol? You kind of defer to the host. Correct

494
00:24:22,600 --> 00:24:28,840
Speaker 2: that is in pain And so if they ask first,

495
00:24:29,440 --> 00:24:31,240
Speaker 2: are you what do you want to drink? And you

496
00:24:31,320 --> 00:24:33,680
Speaker 2: have to ask them back, well, what do you think?

497
00:24:33,680 --> 00:24:35,159
Speaker 2: And I have it is that what you do?

498
00:24:35,240 --> 00:24:36,800
Speaker 3: You can do that you could say, or if you

499
00:24:36,840 --> 00:24:38,640
Speaker 3: don't want to drink, you could say, you know what,

500
00:24:38,760 --> 00:24:40,880
Speaker 3: I'm fine, thank you. But if you do want to drink,

501
00:24:40,920 --> 00:24:44,520
Speaker 3: I would say, no your limitation, Oh god, yeah, loan

502
00:24:44,600 --> 00:24:48,840
Speaker 3: your limitation. And I usually advise to stick with just

503
00:24:48,880 --> 00:24:49,280
Speaker 3: one drink.

504
00:24:49,400 --> 00:24:50,240
Speaker 2: One and done is good.

505
00:24:50,240 --> 00:24:50,800
Speaker 3: One and done.

506
00:24:50,840 --> 00:24:53,280
Speaker 2: After that, it doesn't. It's not so much fun anyway,

507
00:24:53,359 --> 00:24:55,880
Speaker 2: that's right. First drink is the best. I mean really,

508
00:24:55,960 --> 00:24:58,760
Speaker 2: And the main idea of being there is not the dinner.

509
00:24:58,800 --> 00:25:00,280
Speaker 2: It's business.

510
00:25:00,400 --> 00:25:04,560
Speaker 3: It is making that connection, building the relationship, and that's

511
00:25:04,560 --> 00:25:05,439
Speaker 3: what it's all about.

512
00:25:06,119 --> 00:25:09,760
Speaker 2: Okay, any other common mistakes and you know, actually we'll

513
00:25:09,840 --> 00:25:12,080
Speaker 2: break and see if there are any other common mistakes

514
00:25:12,640 --> 00:25:16,800
Speaker 2: in business, and then we'll go to a general restaurant

515
00:25:16,800 --> 00:25:22,360
Speaker 2: mistakes like how to treat the servers, et cetera. All right,

516
00:25:22,400 --> 00:25:25,280
Speaker 2: after this on WBZ, you're.

517
00:25:25,119 --> 00:25:29,159
Speaker 1: On to Night's Side with Dan Ray on WBZ Boston's

518
00:25:29,200 --> 00:25:29,840
Speaker 1: news Radio.

519
00:25:31,040 --> 00:25:34,800
Speaker 2: We continue with guests Nikki Sahani learning about how to

520
00:25:34,840 --> 00:25:39,760
Speaker 2: have some manners, how to have top class manners so

521
00:25:39,800 --> 00:25:42,119
Speaker 2: that when you go to any place, people are going

522
00:25:42,200 --> 00:25:46,440
Speaker 2: to think, Wow, that person really is classy, and you're

523
00:25:46,440 --> 00:25:48,720
Speaker 2: gonna feel good about yourself and your family and your kids.

524
00:25:48,760 --> 00:25:50,760
Speaker 2: You're going to teach them exactly how to do it

525
00:25:51,520 --> 00:25:54,560
Speaker 2: so you can kind of, you know, show off a

526
00:25:54,600 --> 00:25:57,640
Speaker 2: little bit if you want. And now we're moving into

527
00:25:57,720 --> 00:26:01,240
Speaker 2: the restaurant area. We talked about business dining and mistakes

528
00:26:01,280 --> 00:26:03,600
Speaker 2: to make there and how to make certain decisions. But

529
00:26:03,680 --> 00:26:07,760
Speaker 2: now we'll move into general restaurant behavior, restaurant etiquette plus

530
00:26:07,800 --> 00:26:13,159
Speaker 2: and don'ts there. So, Nikki, uh, A soup is a

531
00:26:13,600 --> 00:26:16,639
Speaker 2: you know, an early course. A few people know how

532
00:26:16,680 --> 00:26:19,240
Speaker 2: to for sure eat soup. Let's get that out of

533
00:26:19,240 --> 00:26:22,080
Speaker 2: the way. That's right there. That's worth the price of

534
00:26:22,080 --> 00:26:25,280
Speaker 2: admission learning how to eat soup. And if you have

535
00:26:25,320 --> 00:26:29,159
Speaker 2: any questions of comments, folks, six one seven, okay, Nikki.

536
00:26:29,520 --> 00:26:32,960
Speaker 3: Yeah, So most people, I would say many people. I

537
00:26:32,960 --> 00:26:35,080
Speaker 3: wouldn't say most people. Many people are not aware of

538
00:26:35,119 --> 00:26:37,879
Speaker 3: the proper etiquette of eating soup. First of all, we

539
00:26:37,920 --> 00:26:41,200
Speaker 3: eat soup, we don't drink soup. And when you're serf

540
00:26:41,320 --> 00:26:44,400
Speaker 3: soup it's always served on a service plate, so.

541
00:26:44,400 --> 00:26:46,960
Speaker 2: We're in a cup of shower. You never drink it

542
00:26:47,000 --> 00:26:47,320
Speaker 2: out of.

543
00:26:47,240 --> 00:26:50,920
Speaker 3: The cup, unless it's a cup with it has handles

544
00:26:50,920 --> 00:26:51,760
Speaker 3: on both sides.

545
00:26:51,840 --> 00:26:54,240
Speaker 2: Both sides yes, a toen mm hmm.

546
00:26:54,520 --> 00:26:58,240
Speaker 3: That's for Usually for broth you can lift by holding yes.

547
00:26:58,359 --> 00:26:58,919
Speaker 2: But if it's so.

548
00:27:02,080 --> 00:27:04,639
Speaker 3: Use yes, it's better to use your sp yes. So

549
00:27:05,280 --> 00:27:08,440
Speaker 3: there is. There are four steps in eating soup. Step

550
00:27:08,520 --> 00:27:10,480
Speaker 3: number one is that when you're eating soup, you hold

551
00:27:10,480 --> 00:27:14,439
Speaker 3: your spoon, and soup is always scooped away from you,

552
00:27:14,600 --> 00:27:17,560
Speaker 3: like a ship leaving shore. That's how I teach the children.

553
00:27:17,920 --> 00:27:20,680
Speaker 3: So you always scoop it away from you. You wipe

554
00:27:20,720 --> 00:27:23,439
Speaker 3: the excess off the rim of the back rim of

555
00:27:23,640 --> 00:27:27,600
Speaker 3: your soup bowl so that the no drips, that's right.

556
00:27:28,080 --> 00:27:31,160
Speaker 3: And then you bring your soup spoon up. We don't

557
00:27:31,160 --> 00:27:33,480
Speaker 3: bend down. We have limbs, so we bring our soup

558
00:27:33,520 --> 00:27:34,119
Speaker 3: spoon up.

559
00:27:34,760 --> 00:27:35,840
Speaker 2: Your head forward, you don't.

560
00:27:35,880 --> 00:27:37,840
Speaker 3: You lean in, but you don't lean over.

561
00:27:38,920 --> 00:27:40,960
Speaker 2: And then no further than the edge of the bowl.

562
00:27:41,359 --> 00:27:44,920
Speaker 3: And then you eat soup from the side of your spoon, slowly.

563
00:27:45,040 --> 00:27:48,600
Speaker 3: No slurping, no smacking your lips, no blowing on your soup,

564
00:27:48,920 --> 00:27:51,480
Speaker 3: blowing blowing on your soup. And that is why we

565
00:27:51,680 --> 00:27:52,720
Speaker 3: scoop it away.

566
00:27:52,920 --> 00:27:55,040
Speaker 2: I think I blow on my soup just the other day.

567
00:27:55,240 --> 00:27:57,760
Speaker 3: No blowing on your soup, and you bring it up

568
00:27:58,359 --> 00:28:02,040
Speaker 3: and eat, and you have your soup from the spoon.

569
00:28:02,960 --> 00:28:04,560
Speaker 3: When you put it in your mouth and you take

570
00:28:04,560 --> 00:28:06,360
Speaker 3: it out, it should be empty, so.

571
00:28:07,800 --> 00:28:09,480
Speaker 2: You sip from the edge of the spoon. You don't

572
00:28:09,480 --> 00:28:10,760
Speaker 2: put the whole spoon in your mouth.

573
00:28:10,960 --> 00:28:13,600
Speaker 3: So if it's a thick soup, then you may have

574
00:28:13,680 --> 00:28:16,240
Speaker 3: to turn it a little bit towards at an angle

575
00:28:16,320 --> 00:28:18,199
Speaker 3: and then have it. And if it's a broth, then

576
00:28:18,240 --> 00:28:19,200
Speaker 3: you'd sip.

577
00:28:19,000 --> 00:28:22,880
Speaker 2: It up into your mouth.

578
00:28:23,440 --> 00:28:26,440
Speaker 3: That is correct. And then when you are resting or

579
00:28:26,440 --> 00:28:28,280
Speaker 3: taking a break, you can put it in your bowl

580
00:28:28,320 --> 00:28:30,240
Speaker 3: and when you're done, you put it on your service plate.

581
00:28:30,800 --> 00:28:34,359
Speaker 2: Before I forget, Are there any instances where you hold

582
00:28:34,400 --> 00:28:40,000
Speaker 2: your pinky out? Is that meth so for anything?

583
00:28:40,200 --> 00:28:43,200
Speaker 3: Well, when back in the day, back in the day,

584
00:28:43,280 --> 00:28:46,800
Speaker 3: when people were having tea and there were tea mugs

585
00:28:46,800 --> 00:28:51,560
Speaker 3: with no handles, they would hold the tea coup with

586
00:28:51,720 --> 00:28:55,239
Speaker 3: both hands and a pinky out to balance it. And

587
00:28:55,320 --> 00:28:57,360
Speaker 3: then I believe it was in the eighteen hundreds in

588
00:28:57,400 --> 00:29:02,560
Speaker 3: Germany when the cup is invented with the handle. And

589
00:29:02,800 --> 00:29:04,960
Speaker 3: now that we have a handle. When we're holding a

590
00:29:04,960 --> 00:29:11,360
Speaker 3: tea cup, we pinch and pinch the handle and then

591
00:29:11,720 --> 00:29:15,920
Speaker 3: rest the handle on our middle finger, right, And we

592
00:29:16,000 --> 00:29:17,720
Speaker 3: do not stick our pinkies.

593
00:29:17,280 --> 00:29:20,160
Speaker 2: Out, And you don't put your finger through the hole

594
00:29:20,280 --> 00:29:21,040
Speaker 2: in the handle. Right.

595
00:29:21,080 --> 00:29:23,400
Speaker 3: When you're having coffee in a coffee mug, you can

596
00:29:23,480 --> 00:29:28,680
Speaker 3: loop your finger through the hole, but not with tea tea,

597
00:29:29,000 --> 00:29:29,440
Speaker 3: you pinch.

598
00:29:29,560 --> 00:29:33,360
Speaker 2: Have you're writing this down, my friends, Okay, we've covered soup.

599
00:29:33,560 --> 00:29:36,520
Speaker 3: Another thing about tea. I want to mention, if I may, yes,

600
00:29:37,120 --> 00:29:41,400
Speaker 3: when you add sugar to your tea, most people stir

601
00:29:41,960 --> 00:29:46,040
Speaker 3: in a circular motion. The proper etiquette of stirring your

602
00:29:46,080 --> 00:29:49,120
Speaker 3: tea is going back and forth from the six o'clock

603
00:29:49,160 --> 00:29:53,400
Speaker 3: to the twelve o'clock position, and there's no sound, there's

604
00:29:53,440 --> 00:29:57,680
Speaker 3: no clinking, no clanking, And then you place your spoon

605
00:29:58,040 --> 00:29:59,080
Speaker 3: on top of your saucer.

606
00:30:00,000 --> 00:30:02,320
Speaker 2: All right, What if you drop happens all the time.

607
00:30:02,360 --> 00:30:04,800
Speaker 2: What if you drop your napkin or if I guess,

608
00:30:04,840 --> 00:30:06,440
Speaker 2: a fork or a spoon or a knife.

609
00:30:06,760 --> 00:30:10,080
Speaker 3: So if you're at a public place or restaurant or

610
00:30:11,400 --> 00:30:14,040
Speaker 3: at an event and you drop your napkin on the floor,

611
00:30:16,160 --> 00:30:19,440
Speaker 3: I would never pick up that napkin. I would never

612
00:30:19,480 --> 00:30:21,400
Speaker 3: pick it up and put it on the table. I

613
00:30:21,400 --> 00:30:25,400
Speaker 3: would not touch it. It's dead, it's gone. Very politely

614
00:30:25,520 --> 00:30:31,160
Speaker 3: indicate your weight staff, don't flag them down eye contact,

615
00:30:31,600 --> 00:30:34,640
Speaker 3: and then when they come over, just say their name

616
00:30:34,680 --> 00:30:37,040
Speaker 3: and ask for a fresh napkin. So, David, may I

617
00:30:37,040 --> 00:30:39,640
Speaker 3: please have a fresh napkin? Now, the napkin that's on

618
00:30:39,640 --> 00:30:44,840
Speaker 3: the floor, you're going to gently kick it under the table, okay,

619
00:30:45,040 --> 00:30:48,320
Speaker 3: because you don't want anyone to trip on it. And

620
00:30:48,400 --> 00:30:53,080
Speaker 3: it also looks quite sloppy, right, and that goes for

621
00:30:53,160 --> 00:30:55,320
Speaker 3: your fork, your knives, as well as your spoons.

622
00:30:55,840 --> 00:30:58,640
Speaker 2: Say you need to excuse yourself to use the restroom.

623
00:30:58,720 --> 00:31:00,680
Speaker 2: Is there a protocol for that. Yes.

624
00:31:00,720 --> 00:31:04,160
Speaker 3: In dining, there's silent signal. So if I need to

625
00:31:04,160 --> 00:31:07,640
Speaker 3: excuse myself and use the restroom, I'm just going to

626
00:31:07,680 --> 00:31:10,040
Speaker 3: say excuse me. I don't need to announce to the

627
00:31:10,120 --> 00:31:11,880
Speaker 3: table that I need to go to the restroom.

628
00:31:12,200 --> 00:31:14,480
Speaker 2: Right, you're eating, and I.

629
00:31:14,440 --> 00:31:17,480
Speaker 3: Will get up for my chair and place my napkin

630
00:31:17,760 --> 00:31:18,880
Speaker 3: on the seat of my chair.

631
00:31:19,320 --> 00:31:20,520
Speaker 2: That's the signal.

632
00:31:20,280 --> 00:31:23,400
Speaker 3: That indicates your waiter, don't pick up my plate. I'm

633
00:31:23,400 --> 00:31:27,400
Speaker 3: going to be right back, and when you come back gracefully,

634
00:31:27,440 --> 00:31:30,400
Speaker 3: pick up your napkin, sit down on the chair, place

635
00:31:30,440 --> 00:31:32,520
Speaker 3: it back on your lap, and continue eating.

636
00:31:34,320 --> 00:31:37,200
Speaker 2: People return food, some more than others. What are the

637
00:31:37,280 --> 00:31:38,720
Speaker 2: rules about returning food?

638
00:31:39,920 --> 00:31:44,400
Speaker 3: Well, if something is not cooked correctly, or if you

639
00:31:44,520 --> 00:31:47,840
Speaker 3: have some dietary restrictions and they didn't realize that. For example,

640
00:31:48,520 --> 00:31:52,120
Speaker 3: you don't eat your lactose intolerant and you get a

641
00:31:52,160 --> 00:31:55,000
Speaker 3: salad it has fata cheese on it because the restaurant

642
00:31:55,040 --> 00:31:57,800
Speaker 3: made a mistake, then by all means you should return it.

643
00:31:58,920 --> 00:32:04,560
Speaker 3: How if it's cold, absolutely, the key is how you

644
00:32:04,600 --> 00:32:05,640
Speaker 3: speak to your weight staff.

645
00:32:05,640 --> 00:32:07,840
Speaker 2: What if you just don't like it? If you don't

646
00:32:07,920 --> 00:32:10,920
Speaker 2: like it, my meat is say, my steak is too tough.

647
00:32:10,960 --> 00:32:11,280
Speaker 2: How's that?

648
00:32:11,760 --> 00:32:13,880
Speaker 3: So? If you asked for a steak to be cooked

649
00:32:14,720 --> 00:32:17,280
Speaker 3: medium rare and it's well done, by all means, you

650
00:32:17,280 --> 00:32:20,959
Speaker 3: can return it. If it's over seasoned, if it's overcooked undercooked,

651
00:32:21,000 --> 00:32:23,760
Speaker 3: you can return it overseasoned. But if you don't like

652
00:32:23,840 --> 00:32:26,200
Speaker 3: it just because you don't like it, you better have

653
00:32:26,280 --> 00:32:28,280
Speaker 3: a reason, and better have a reason. In other words,

654
00:32:28,880 --> 00:32:29,720
Speaker 3: and what do you say?

655
00:32:29,760 --> 00:32:30,960
Speaker 2: How do you say it?

656
00:32:31,280 --> 00:32:36,000
Speaker 3: I like the sandwich method, which is where I I

657
00:32:36,040 --> 00:32:38,000
Speaker 3: would say something nice about the meal to the waiter

658
00:32:38,200 --> 00:32:41,720
Speaker 3: or the service, and then say something to the extent,

659
00:32:41,760 --> 00:32:46,040
Speaker 3: you know, the appetizers were wonderful, but my steak I

660
00:32:46,640 --> 00:32:50,720
Speaker 3: had asked for a medium rare and it's it's quite tough.

661
00:32:50,760 --> 00:32:53,360
Speaker 3: I think it's overcooked. Would your mind, would your mind

662
00:32:53,400 --> 00:32:56,680
Speaker 3: please changing that for me and getting me another one.

663
00:32:56,720 --> 00:32:59,080
Speaker 2: That's mean you said the sandwich method, which means there's

664
00:32:59,080 --> 00:33:00,520
Speaker 2: something nice on the other side of.

665
00:33:00,440 --> 00:33:06,560
Speaker 3: That, which and then something with other nice nice shoes. Yeah, no, David,

666
00:33:07,600 --> 00:33:10,280
Speaker 3: or something to thank you so much for your service.

667
00:33:10,280 --> 00:33:14,720
Speaker 3: I appreciate that. It's just kindness, simple kindness.

668
00:33:14,400 --> 00:33:18,920
Speaker 2: I got to say, this is a strange coincidence. I've

669
00:33:18,960 --> 00:33:23,560
Speaker 2: never heard the phrase the sandwich method before today. I

670
00:33:23,600 --> 00:33:27,560
Speaker 2: heard it once before today, after all my many many

671
00:33:27,640 --> 00:33:30,440
Speaker 2: days of being on this planet, I happen to be

672
00:33:30,480 --> 00:33:36,040
Speaker 2: listening to YouTube to how to actually manipulate people, and

673
00:33:36,080 --> 00:33:41,280
Speaker 2: there were like sixty seventy ways that people manipulate people.

674
00:33:42,480 --> 00:33:45,280
Speaker 2: And I know that seems like a negative, but it

675
00:33:45,360 --> 00:33:49,280
Speaker 2: is a form of manipulation, not necessarily evil. The sandwich

676
00:33:49,360 --> 00:33:51,440
Speaker 2: method came up, and I thought, that's a funny name

677
00:33:51,560 --> 00:33:54,640
Speaker 2: for that. It was a good name, and I was

678
00:33:54,680 --> 00:33:56,600
Speaker 2: surprised that it even had a name, And here you

679
00:33:56,680 --> 00:34:00,360
Speaker 2: are a few hours later saying the sandwich methods angything.

680
00:34:00,440 --> 00:34:03,600
Speaker 2: I knew exactly what it was, all right. I would

681
00:34:03,640 --> 00:34:08,560
Speaker 2: like to comment on returning wine. Unless it's rotten, you

682
00:34:08,600 --> 00:34:11,160
Speaker 2: can't return it. You can't return it because you don't

683
00:34:11,280 --> 00:34:14,040
Speaker 2: like it. It's incumbent upon you to know what kind of

684
00:34:14,040 --> 00:34:18,719
Speaker 2: wine you like, what year, what type, and if it's

685
00:34:18,719 --> 00:34:23,560
Speaker 2: just sweet for you, too bad. And the only reason

686
00:34:23,680 --> 00:34:25,800
Speaker 2: you would you send it back is if it's rotten,

687
00:34:26,120 --> 00:34:28,520
Speaker 2: if it started the turn to vinegar and the sniffing

688
00:34:28,600 --> 00:34:30,319
Speaker 2: of the cork is really you look at the cork.

689
00:34:30,400 --> 00:34:34,240
Speaker 2: Is the cork rotten? And if it tastes the wine?

690
00:34:34,520 --> 00:34:37,600
Speaker 2: You don't really need to go through that whole song

691
00:34:37,680 --> 00:34:43,200
Speaker 2: and dance. Is it is it turned to vinegar at

692
00:34:43,200 --> 00:34:46,240
Speaker 2: all or not? You don't need to make a big show,

693
00:34:47,200 --> 00:34:51,600
Speaker 2: at least for me, of swirling it around and getting

694
00:34:51,640 --> 00:34:55,400
Speaker 2: the aroma the nose. I mean, that's all. And the

695
00:34:55,719 --> 00:34:59,960
Speaker 2: way staff's like, okay, is it vinegar or not? Just

696
00:35:00,120 --> 00:35:08,160
Speaker 2: move on, mister showboat. Now what about signaling for the

697
00:35:08,360 --> 00:35:13,560
Speaker 2: check well, or actually signaling for the weight staff, or

698
00:35:13,560 --> 00:35:17,799
Speaker 2: getting their attention at any time during the meal? Is it?

699
00:35:18,239 --> 00:35:19,880
Speaker 2: How do you do it? What are the wrong ways

700
00:35:19,880 --> 00:35:20,239
Speaker 2: to do it?

701
00:35:21,600 --> 00:35:21,839
Speaker 1: Well?

702
00:35:21,920 --> 00:35:24,400
Speaker 3: You should do it quite discreetly. You don't need to

703
00:35:24,400 --> 00:35:27,800
Speaker 3: be allowed or flag them down or snap your fingers

704
00:35:27,840 --> 00:35:30,480
Speaker 3: at them and call them. There are your weight staff.

705
00:35:30,520 --> 00:35:33,480
Speaker 3: They're your service. They're not your servants. You should respect them.

706
00:35:33,800 --> 00:35:35,960
Speaker 3: They work very hard, they're on their feet all day

707
00:35:36,560 --> 00:35:40,319
Speaker 3: and so if you need their attention, eye contact just

708
00:35:40,360 --> 00:35:43,280
Speaker 3: two fingers. May I please have a fresh napkin?

709
00:35:43,840 --> 00:35:47,520
Speaker 2: Politely, like, do the minimum you need to do. Try

710
00:35:47,560 --> 00:35:50,279
Speaker 2: eye contact first. If it doesn't work, like slightly raise

711
00:35:50,280 --> 00:35:52,520
Speaker 2: your hand in a semi apologetic manner.

712
00:35:52,600 --> 00:35:55,720
Speaker 3: That's correct. Don't wave your napkin.

713
00:35:56,600 --> 00:36:01,680
Speaker 2: And folks, under no circumstance, just ever, ever, ever, ever, ever,

714
00:36:01,760 --> 00:36:06,760
Speaker 2: say girlsaul. People do that. They think they're being funny.

715
00:36:06,800 --> 00:36:11,160
Speaker 2: It's no. It's like you're you're a Beverly hillbilly if

716
00:36:11,160 --> 00:36:13,760
Speaker 2: you do that. And by the way, it means boy,

717
00:36:13,920 --> 00:36:16,640
Speaker 2: if I'm not mistaken, correct, what does it mean?

718
00:36:18,040 --> 00:36:21,000
Speaker 3: I'm not till quite sure. Honestly, Okay, I believe it does.

719
00:36:21,040 --> 00:36:25,600
Speaker 2: It's not what you think, and don't do it next.

720
00:36:25,600 --> 00:36:28,799
Speaker 2: Signaling signaling for the check is the same thing. You

721
00:36:28,800 --> 00:36:31,839
Speaker 2: don't go. You don't make writing motions in the air.

722
00:36:31,880 --> 00:36:38,120
Speaker 3: I guess the most squeak that's right, they will, or

723
00:36:38,160 --> 00:36:40,319
Speaker 3: you could just indicate eye contact us. The best way

724
00:36:40,360 --> 00:36:41,120
Speaker 3: to get there returns.

725
00:36:41,400 --> 00:36:44,480
Speaker 2: So what if after this, let's find out what you

726
00:36:44,560 --> 00:36:46,400
Speaker 2: do if you really have bad service? How do you

727
00:36:46,440 --> 00:36:48,640
Speaker 2: deal with it? There must be a correct way to

728
00:36:48,680 --> 00:36:53,600
Speaker 2: deal with that, right correct After this on WBZ, It's Night.

729
00:36:53,560 --> 00:36:58,279
Speaker 1: Side with Dan Ray on w Boston's news Radio, more

730
00:36:58,360 --> 00:36:59,080
Speaker 1: literacy and.

731
00:36:59,400 --> 00:37:04,800
Speaker 2: More here on WBZ. We've gotten so we have received

732
00:37:04,840 --> 00:37:09,120
Speaker 2: so much information on how to operate in polite society,

733
00:37:09,400 --> 00:37:13,799
Speaker 2: or or operate operate politely in non polite society, how

734
00:37:13,840 --> 00:37:18,480
Speaker 2: to eat properly and use correct manners. We come to

735
00:37:18,560 --> 00:37:20,560
Speaker 2: a situation, We're going to go right to the sharing

736
00:37:20,600 --> 00:37:23,880
Speaker 2: of food. Come to a situation where and it happens

737
00:37:23,920 --> 00:37:27,600
Speaker 2: a lot. So let's share a couple of advertisers, or

738
00:37:28,360 --> 00:37:32,279
Speaker 2: let's each get an advertiser and share one entree. As

739
00:37:32,280 --> 00:37:35,360
Speaker 2: they say, there has to be a right way and

740
00:37:35,400 --> 00:37:38,160
Speaker 2: the wrong way to go about all that.

741
00:37:38,160 --> 00:37:41,520
Speaker 3: That is correct, badly. The most important thing that I

742
00:37:41,600 --> 00:37:45,360
Speaker 3: think when you're sharing food is being mindful and not

743
00:37:45,480 --> 00:37:50,000
Speaker 3: double dipping. Whether it's a Super Bowl party or a

744
00:37:50,040 --> 00:37:55,239
Speaker 3: football night or another sports night. Just be mindful that

745
00:37:55,320 --> 00:37:59,440
Speaker 3: you are taking the dip, placing it on your own plate,

746
00:37:59,600 --> 00:38:01,600
Speaker 3: and then you get double dip as many times as

747
00:38:01,640 --> 00:38:02,000
Speaker 3: you like.

748
00:38:02,440 --> 00:38:06,279
Speaker 2: Okay, take it, explain exactly what to do again.

749
00:38:06,360 --> 00:38:08,680
Speaker 3: So if you're sharing a dip, or you're sharing some

750
00:38:08,960 --> 00:38:11,960
Speaker 3: knots cocktail nuts, or you're sharing any other food item,

751
00:38:12,960 --> 00:38:17,000
Speaker 3: always take some and first place it on your of

752
00:38:17,120 --> 00:38:19,600
Speaker 3: the dip. Take a little bit off of the dip

753
00:38:19,640 --> 00:38:23,520
Speaker 3: and place it on your plate, and then take a

754
00:38:23,600 --> 00:38:26,720
Speaker 3: handful of chips and you are out of your plate.

755
00:38:26,880 --> 00:38:30,200
Speaker 3: Can double dip, but don't double dip out of the common.

756
00:38:30,480 --> 00:38:34,000
Speaker 2: So you're saying, not only don't double dip in the

757
00:38:34,040 --> 00:38:38,799
Speaker 2: common source of dip, don't even single dip directly in there.

758
00:38:38,920 --> 00:38:41,440
Speaker 3: Oh no, if it's you can single dip, but you're not.

759
00:38:41,400 --> 00:38:45,239
Speaker 2: Double yourself with your chip into the dip and then

760
00:38:45,280 --> 00:38:46,200
Speaker 2: directly into your mouth.

761
00:38:46,400 --> 00:38:49,319
Speaker 3: It's better if you Etiquette says that you should take

762
00:38:49,440 --> 00:38:53,279
Speaker 3: the dip, place it on your appetize a plate, and

763
00:38:53,320 --> 00:38:56,799
Speaker 3: then use your arm put a bunch of chips onto

764
00:38:56,840 --> 00:38:59,279
Speaker 3: your plate, and then and then you should eat out

765
00:38:59,320 --> 00:38:59,759
Speaker 3: of your plate.

766
00:39:00,200 --> 00:39:01,520
Speaker 2: Any other food sharing.

767
00:39:02,880 --> 00:39:06,640
Speaker 3: Don't reach over into somebody's plate. Let the person who's ordered.

768
00:39:06,719 --> 00:39:11,000
Speaker 3: Let's say we're at the dinner table and you've ordered

769
00:39:11,000 --> 00:39:13,480
Speaker 3: something and you ask would anyone like to share it?

770
00:39:13,760 --> 00:39:17,239
Speaker 3: The person who orders should try the dish first. That's

771
00:39:17,280 --> 00:39:20,400
Speaker 3: what etiquette dictates. Ask the weight staff for a plate,

772
00:39:20,719 --> 00:39:23,160
Speaker 3: and that played over. Let's say, hand that played over

773
00:39:23,200 --> 00:39:25,359
Speaker 3: to you. You're going to put a little bit of

774
00:39:25,400 --> 00:39:27,200
Speaker 3: whatever it is that's on your plate that you want

775
00:39:27,239 --> 00:39:30,680
Speaker 3: to share, and then I will try that. And when

776
00:39:30,680 --> 00:39:35,840
Speaker 3: I try it, don't yuck anyone's yum, don't make a face,

777
00:39:36,200 --> 00:39:39,520
Speaker 3: don't say you I don't like this, or because you

778
00:39:39,680 --> 00:39:42,719
Speaker 3: still have to eat it. So be very cognizant of

779
00:39:42,760 --> 00:39:44,719
Speaker 3: the fact that the other person still has to eat

780
00:39:44,719 --> 00:39:45,840
Speaker 3: that dish.

781
00:39:46,400 --> 00:39:48,640
Speaker 2: All right, So there's a big table, a lot of people.

782
00:39:48,960 --> 00:39:52,839
Speaker 2: Someone says, can you pass me though mashed potatoes? There's

783
00:39:52,840 --> 00:39:54,200
Speaker 2: got to be a right way and the wrong way

784
00:39:54,239 --> 00:39:54,960
Speaker 2: to pass food.

785
00:39:55,160 --> 00:39:58,040
Speaker 3: That is correct. So in the United States, the first

786
00:39:58,120 --> 00:40:00,919
Speaker 3: passing of food is alw to the right. So let's

787
00:40:00,920 --> 00:40:03,759
Speaker 3: say that we're all sitting at the table and we're

788
00:40:03,760 --> 00:40:06,160
Speaker 3: having a meal together. You have chicken in front of you.

789
00:40:06,280 --> 00:40:09,920
Speaker 2: I have pasta, it's already on our plates or no, it's.

790
00:40:09,719 --> 00:40:13,000
Speaker 3: It's family style, it's in the serving dish and we

791
00:40:13,040 --> 00:40:17,400
Speaker 3: are all sitting at the table together. In the United States,

792
00:40:17,760 --> 00:40:20,760
Speaker 3: when when you're sitting at the table together, it's family style.

793
00:40:21,120 --> 00:40:23,279
Speaker 3: You'll pick up the potatoes, someone else will pick up

794
00:40:23,320 --> 00:40:25,560
Speaker 3: the pasta. I'll pick up the chicken. And when you're

795
00:40:25,600 --> 00:40:30,200
Speaker 3: serving ourselves, the first passing is always to the right,

796
00:40:30,640 --> 00:40:33,080
Speaker 3: so you'll pass the potatoes to the right, I'll pass

797
00:40:33,080 --> 00:40:37,320
Speaker 3: the chicken over to you. That is correct once everyone

798
00:40:37,440 --> 00:40:42,400
Speaker 3: has it, and if someone wants more later, it doesn't

799
00:40:42,400 --> 00:40:46,480
Speaker 3: matter which direction you pass it in. In Europe, the

800
00:40:46,520 --> 00:40:49,720
Speaker 3: first passing, so if I'm in France, the first passing

801
00:40:49,800 --> 00:40:53,120
Speaker 3: is to the left. So different countries have different etiquette.

802
00:40:53,360 --> 00:40:55,880
Speaker 3: In the United States, when we eat or drink anything,

803
00:40:56,080 --> 00:40:59,440
Speaker 3: we don't make a sound. We eat very quietly. But

804
00:40:59,560 --> 00:41:03,279
Speaker 3: if you are in Japan and you're having soup with

805
00:41:03,440 --> 00:41:08,440
Speaker 3: every bite, you'll slurp because that's their etiquette, and it's Japan.

806
00:41:08,880 --> 00:41:12,000
Speaker 3: It's a compliment to the chef that you're really enjoying it.

807
00:41:12,160 --> 00:41:14,440
Speaker 2: I cannot help myself. I need to get it into

808
00:41:14,480 --> 00:41:16,799
Speaker 2: my body as fast as I can because it is

809
00:41:16,840 --> 00:41:20,279
Speaker 2: so good. Well, that's very interesting, but we're primarily talking

810
00:41:20,280 --> 00:41:21,240
Speaker 2: about US culture.

811
00:41:21,360 --> 00:41:23,799
Speaker 3: So in the US culture, we do not make a

812
00:41:23,840 --> 00:41:26,040
Speaker 3: sound when we eat or drink and when we pass food,

813
00:41:26,920 --> 00:41:28,919
Speaker 3: and when you're passing food, like I said, the first

814
00:41:28,960 --> 00:41:31,239
Speaker 3: passing is always to the right. Once everyone has it,

815
00:41:31,600 --> 00:41:33,919
Speaker 3: you can pass it in any direction. But when you're

816
00:41:33,960 --> 00:41:36,719
Speaker 3: also passing food, you want to be mindful that you

817
00:41:36,800 --> 00:41:41,080
Speaker 3: are passing with the utensil, the serving utensil, facing the person.

818
00:41:41,360 --> 00:41:44,080
Speaker 3: So if I'm passing butter, I'm not going to pass

819
00:41:44,120 --> 00:41:47,960
Speaker 3: it with the blade of the knife facing the other person. Okay,

820
00:41:48,080 --> 00:41:50,279
Speaker 3: you want to pace, You want to pass the food

821
00:41:50,320 --> 00:41:52,080
Speaker 3: with the handle facing the other person.

822
00:41:53,120 --> 00:41:55,360
Speaker 2: And the same with salt and pepper, and any specific

823
00:41:55,440 --> 00:41:57,440
Speaker 2: rules about salt and pepper or is that different?

824
00:41:57,719 --> 00:42:00,680
Speaker 3: So when someone at the table asks you for salt,

825
00:42:02,560 --> 00:42:06,759
Speaker 3: you always give them salt and pepper. The proper etiquette

826
00:42:06,800 --> 00:42:09,280
Speaker 3: of passing salt and pepper is that salt and pepper

827
00:42:09,360 --> 00:42:13,360
Speaker 3: are never separated. They're always placed together and passed together.

828
00:42:14,880 --> 00:42:16,759
Speaker 3: So if someone asks you for pepper, you'll will give

829
00:42:16,760 --> 00:42:19,240
Speaker 3: them salt and pepper. If they ask you for salt,

830
00:42:19,280 --> 00:42:20,520
Speaker 3: you would give them salt and pepper.

831
00:42:20,600 --> 00:42:22,840
Speaker 2: I'm astounded that there is even that rule, but I

832
00:42:22,840 --> 00:42:26,120
Speaker 2: am thrilled to know it. Now we come to a

833
00:42:26,160 --> 00:42:28,960
Speaker 2: really uncomfortable thing or reason I sometimes I don't even

834
00:42:29,000 --> 00:42:31,480
Speaker 2: want to go out to eat with people. Is the

835
00:42:31,560 --> 00:42:34,200
Speaker 2: deciding of how the check is going to go. I

836
00:42:34,800 --> 00:42:37,319
Speaker 2: hope you have rules about this because I want to know.

837
00:42:38,120 --> 00:42:42,600
Speaker 2: I want to be able to say with certainty at

838
00:42:42,640 --> 00:42:44,440
Speaker 2: the next event I go to where there are three

839
00:42:44,480 --> 00:42:48,799
Speaker 2: people and well, let's get the you know, we'll get

840
00:42:48,800 --> 00:42:51,360
Speaker 2: a couple of advertisers and share them. But I'm going

841
00:42:51,440 --> 00:42:54,120
Speaker 2: to get a salad too, and you're going to get

842
00:42:54,120 --> 00:42:56,560
Speaker 2: a You're going to get a Miller High Life, but

843
00:42:56,600 --> 00:42:59,000
Speaker 2: you're going to get in a Groni which costs twenty bucks.

844
00:43:01,000 --> 00:43:03,040
Speaker 2: How do you what's the best way to deal with

845
00:43:03,120 --> 00:43:03,440
Speaker 2: all that?

846
00:43:04,160 --> 00:43:06,400
Speaker 3: So it really depends on your relationship and the people

847
00:43:06,440 --> 00:43:10,600
Speaker 3: that you how comfortable you are. So if you're really

848
00:43:10,600 --> 00:43:13,040
Speaker 3: close friends and you know a few dollars here or

849
00:43:13,080 --> 00:43:15,040
Speaker 3: there doesn't matter. You may want to split it three

850
00:43:15,040 --> 00:43:19,960
Speaker 3: ways easily. But if you feel two out of the

851
00:43:20,000 --> 00:43:20,680
Speaker 3: three people are.

852
00:43:20,640 --> 00:43:23,239
Speaker 2: Drinking, I want to interrupt that. Sure if you're splitting it,

853
00:43:23,760 --> 00:43:26,480
Speaker 2: I mean, I know if you're a decent human being,

854
00:43:26,520 --> 00:43:30,480
Speaker 2: you brothers won't happen. But if you're like in like

855
00:43:30,520 --> 00:43:34,920
Speaker 2: a Jerry Seinfeld cast member or character, if they're splitting

856
00:43:34,960 --> 00:43:37,880
Speaker 2: the check, even like you're going to order more expensive

857
00:43:37,880 --> 00:43:41,799
Speaker 2: stuff to get a better deal, like George Costanza would

858
00:43:41,840 --> 00:43:45,120
Speaker 2: do that, and then you get bill creep. You get

859
00:43:45,160 --> 00:43:47,480
Speaker 2: it creeps up and up because everybody's doing that.

860
00:43:47,480 --> 00:43:49,839
Speaker 3: That is correct, That is correct. I have seen that,

861
00:43:49,920 --> 00:43:53,160
Speaker 3: and that can only get you so far. Okay, eventually

862
00:43:53,280 --> 00:43:55,920
Speaker 3: I will not pay off, so I think. But I've

863
00:43:55,960 --> 00:43:58,120
Speaker 3: been in a situation where two out of the three

864
00:43:58,160 --> 00:44:01,440
Speaker 3: people were drinking and the person at the table wasn't

865
00:44:01,800 --> 00:44:07,800
Speaker 3: and they they offered to divide it. They offered to

866
00:44:07,920 --> 00:44:10,080
Speaker 3: pay the third, but the other two were cognizant and

867
00:44:10,120 --> 00:44:12,000
Speaker 3: we're polite and said, no, you didn't have a drink.

868
00:44:12,000 --> 00:44:14,160
Speaker 3: It's all right, we're going to We're going to pay

869
00:44:14,160 --> 00:44:14,640
Speaker 3: for the drinks.

870
00:44:14,760 --> 00:44:17,440
Speaker 2: Is it impolite to address that issue at the outset?

871
00:44:18,200 --> 00:44:20,120
Speaker 2: Was that okay to decide beforehand?

872
00:44:20,440 --> 00:44:22,080
Speaker 3: It is okay if you if you know, if you're

873
00:44:22,080 --> 00:44:25,759
Speaker 3: comfortable and you and you are close to people, or

874
00:44:25,760 --> 00:44:28,080
Speaker 3: you're comfortable and you've set that expectation.

875
00:44:27,640 --> 00:44:30,600
Speaker 2: Prior I would I say it, I really want separate checks?

876
00:44:31,440 --> 00:44:34,520
Speaker 2: How many? How many separate checks can you get before

877
00:44:34,560 --> 00:44:38,200
Speaker 2: that's too many for the server? It's ridiculous. I know

878
00:44:38,239 --> 00:44:41,800
Speaker 2: a server who refuses to give separate checks over four people.

879
00:44:42,120 --> 00:44:44,560
Speaker 3: I think it's more a restaurant policy. I'm not sure

880
00:44:44,600 --> 00:44:51,040
Speaker 3: if it's a server was ye, so if it's. If

881
00:44:51,040 --> 00:44:54,360
Speaker 3: it's a large group, you may want to just VENMO

882
00:44:54,480 --> 00:44:56,480
Speaker 3: to one person and they're going to take care of it.

883
00:44:56,560 --> 00:44:59,440
Speaker 3: And then there's always but there's always a shortfall that

884
00:44:59,520 --> 00:45:02,080
Speaker 3: is correct or you set that expectation before going in,

885
00:45:02,239 --> 00:45:04,200
Speaker 3: or you say, you know what, do you guys mind

886
00:45:04,200 --> 00:45:05,920
Speaker 3: if we get a separate check or the two of

887
00:45:06,000 --> 00:45:08,400
Speaker 3: us can Yeah, it's really.

888
00:45:08,600 --> 00:45:10,680
Speaker 2: I'm always going to opt for the separate check because

889
00:45:10,680 --> 00:45:11,920
Speaker 2: I want to get what I want to get and

890
00:45:11,960 --> 00:45:13,560
Speaker 2: I want to pay. I'm happy to pay for it,

891
00:45:13,960 --> 00:45:17,440
Speaker 2: and I'm not I'm also happy to every once in

892
00:45:17,480 --> 00:45:23,040
Speaker 2: a while split the thing. But I just like, I

893
00:45:23,040 --> 00:45:26,239
Speaker 2: guess it makes me sound cheap, but not necessarily because

894
00:45:26,280 --> 00:45:30,160
Speaker 2: I may be the one getting the twenty dollars NEGRONI

895
00:45:30,239 --> 00:45:32,360
Speaker 2: and I don't want to feel like I'm putting the

896
00:45:32,400 --> 00:45:33,719
Speaker 2: other person out, So I'm going to opt for the

897
00:45:33,760 --> 00:45:36,080
Speaker 2: separate check. I want to make sure you have enough time.

898
00:45:36,120 --> 00:45:39,440
Speaker 2: There's only one minute. So you're so, so, so fantastic.

899
00:45:39,440 --> 00:45:43,680
Speaker 2: If somebody wants some organization or a family or parent

900
00:45:43,760 --> 00:45:46,759
Speaker 2: wants to get in touch with you, tell everyone how

901
00:45:46,800 --> 00:45:48,719
Speaker 2: to do that well.

902
00:45:48,760 --> 00:45:51,160
Speaker 3: If anyone wants to reach us, they can reach us

903
00:45:51,160 --> 00:45:54,759
Speaker 3: at our website, New England School Offprotocol dot com. They

904
00:45:54,800 --> 00:45:57,680
Speaker 3: can reach us through our contact page or email us

905
00:45:57,760 --> 00:46:01,560
Speaker 3: at info at New England School of Protocol all and

906
00:46:01,600 --> 00:46:03,960
Speaker 3: we will be happy to answer any questions that we have.

907
00:46:04,120 --> 00:46:07,560
Speaker 3: We also have our group class session a group class

908
00:46:07,600 --> 00:46:12,800
Speaker 3: schedule part of me on our website for children, for adults, corporations.

909
00:46:13,440 --> 00:46:14,200
Speaker 3: You can reach us.

910
00:46:14,280 --> 00:46:16,360
Speaker 2: Email all right, and you may not be able to

911
00:46:16,360 --> 00:46:19,240
Speaker 2: remember that, so if you want to get that again,

912
00:46:19,880 --> 00:46:21,560
Speaker 2: what you do is you go to Night's Side on

913
00:46:21,640 --> 00:46:25,759
Speaker 2: demand and listen to this again. You don't, I think

914
00:46:25,800 --> 00:46:28,120
Speaker 2: you can fast forward to the end to get that address.

915
00:46:28,360 --> 00:46:30,239
Speaker 2: You are so fantastic, And there are other things to

916
00:46:30,280 --> 00:46:33,680
Speaker 2: talk about, like interpersonal etiquette, a way to speak to

917
00:46:33,680 --> 00:46:36,000
Speaker 2: each other in different situations. We haven't addressed, so we'll

918
00:46:36,040 --> 00:46:39,960
Speaker 2: have to have you back. Thank you so much for

919
00:46:40,000 --> 00:46:43,879
Speaker 2: coming in. I can't thank you enough.

920
00:46:44,239 --> 00:46:45,399
Speaker 3: Thank you great to be here.

921
00:46:45,400 --> 00:46:46,120
Speaker 2: It's WBZ.