A TCU alumna, chef, author and podcaster led an etiquette presentation with the purpose of educating students on how to engage professional environments, said the president of TCU Management Club.  

Tiffany Blackmon, TCU alumna and chef, emphasized the importance of maintaining poise and professionalism, explaining that etiquette can determine your success at a business dinner. 

Wesley Hill, a senior management major and president of the Management Club as well as the leadership board, thought an event like this would serve TCU students well, since etiquette is not taught in the classrooms. 

Once the event was decided, Blackmon came to mind for her great knowledge on hosting, event planning and socializing, said Hill. 

With a master’s in Culinary from Johnson & Wales University, Blackmon has been recognized in several publications, including 360 West Magazine and Fort Worth Magazine.

She is also the host of the “My So-Called Fabulous” podcast with over 200 episodes. 

During the meal, Blackmon went beyond table etiquette and talked about how to be professional in an interview and on social media. 

Future employers look at social media, not only your personal profile but also photos that you are tagged in, Blackmon said. 

Zoom interviews are just as important as in-person; you must hold yourself to a high standard, dress nicely and act professionally, Blackmon said. She looks at how potential employees connect with her through the camera. 

The event required business professional attire and a three-course meal was served while Blackmon explained how a table should be set and the Do’s and Don’t’s. 

Setting up the table:

Remember “BMW” from left to right: bread, meal, water.

Eat the American way — utensils move from the outside in.

The bread plate is on the left, as well as the fork.

Napkin goes on the left, under the fork.

Quick notes for the table:

Always say “excuse me” when leaving the table, never mention calls or the bathroom.

Don’t place napkins, phones or purses on the table.

Don’t start eating until the host has their food.

Try everything that is served, and if you don’t like it, make it look as though you did.

When you are 21 and older, know your alcohol limits at professional events because everyone is watching.

Follow local customs: American etiquette in America, European etiquette in Europe.