Washington State Magazine

Winter 2004

Winter 2004

In This Issue...


How Cougar Gold Made the World a Better Place :: Washington may not yet have reached cheese heaven. But we're now well past the purgatory of cheese sameness. And we have the WSU Creamery, and Cougar Gold as a delicious standard, to thank for much of this progress.

{ WEB EXCLUSIVE–Gallery: The Cheesemaking Process at WSU :: Photography by Robert Hubner.}

Our Kind of Town :: Spokane is undeniably a beautiful place to live and raise a family. Its downtown is once again vibrant. But it takes more than attitude and livability to drive an economy. That's where higher education comes in.

{ WEB EXCLUSIVE–Story: It's Right Here: An interview with Spokane's economic development officer Tom Reese }

Ideas, Buildings, and Mirrors :: Torn between respect for its natural surroundings and a desire for cosmopolitan sophistication, Spokane lends a unique perspective to the notion that works of architecture reflect what a community thinks of itself.

{ WEB EXCLUSIVE–Gallery: Ideas, Buildings and Mirrors :: Photographs of Spokane by George Bedirian.}

Seen from the Street: Photographs of Spokane :: One lens. One photographer. A unique perspective on Spokane.

Maughan Brothers :: Following the death of her husband, H. Delight Maughan raised six children-while teaching full-time. Despite the challenge, she clearly did it right. All three of her scientist sons, Paul, David, and Lowell, have been honored with alumni achievement awards.



:: FROM THE PRESIDENT: Opening minds, setting lives on course

:: A SENSE OF PLACE: Plants of the Wild

:: SEASONS|SPORTS: Training Table


Cover: Riverpark Square, downtown Spokane. Read the story. Photograph by Rajah Bose.

Mylene Barizo encourages student-athletes in the basics of etiquette.


Mylene Barizo encourages student-athletes in the basics of etiquette. Robert Hubner

etiquette dinner


Robert Hubner

Training Table

by | © Washington State University

Cougar Etiquette Dinner

Skillfully sidestepping the busy wait staff, Mylene Barizo circulates among the 100 diners attending the Cougar Etiquette Dinner in the Todd Hall atrium. She stops, chats casually with student-athletes seated around tables for eight, then moves on. Members of the athletic department, other University units, and Pullman community leaders are table hosts.

Barizo encourages questions, offers advice. Trying to catch people between bites is tricky. The three-course meal includes grilled Coho salmon, mai-fun noodle lace, oven-roasted game hen, garlic potato puree, and sautéed seasonal vegetables. Dessert is raspberry sorbet.

Barizo is regional human resources manager for dinner sponsor Enterprise Rent-A-Car. As a guest lecturer in Richard Reed's Principles of Management and Organization class earlier in the day, she told some 360 students about the organizational structure of her company, and how different levels of management impact decisions and strategy.

She opens the evening with a light, 15-minute PowerPoint presentation on dining etiquette beamed to screens overhead. WSU athletics arranged the event in partnership with WSU Career Services and the Department of Hospitality Business Management.

"We took the first 85 student-athletes to sign up. The list filled fast," says Pippa Pierce, program director for personal development in Intercollegiate Athletics. "It's a different type of event. The students are receptive. They learn a lot. The food is good."

Those intimidated when they hear the word "etiquette" don't give themselves credit for what they know, says Barizo. She considers her presentation a refresher course. Etiquette is being comfortable. Take small bites. Avoid talking with food in your mouth. Keep elbows off the table. Always pass food to the right. Excuse yourself before leaving.

With more and more companies taking job candidates to dinner as part of the recruiting process, it behooves students to learn proper dining practices.

"Your ability to maneuver successfully through a business lunch or a dinner will allow you to concentrate on the business at hand-giving, sharing, and receiving useful information," she tells the students.

Networking should be done in small snippets-before, during, and after a meal. When shaking hands at an introduction, hands should meet at the webbing. The handshake should be firm, with one or two pumps, but not too hard.

Guests should ask their host to recommend a couple of choices from the menu. Don't order the most expensive item-steak and lobster, with all the trimmings, for example. This isn't the time to "load up" on food or drinks. If an eating utensil falls on the floor, don't pick it up and place it back on the table. Let the wait staff take it away. If you are excusing yourself temporarily, leave your napkin on the chair. The napkin should be left on the table at meal's end.

Barizo also addresses formal-dinner place setting, with attention to glassware and silverware, and their uses, while dining either American- or Continental-style.

As a table host, Fritz Hughes shares ideas about "effective ways to network, how to carry on a conversation, and who takes the lead." The executive director of the Pullman Chamber of Commerce enjoys visiting with the students and exchanging small talk about their athletic endeavors, academics, and future plans.

"The more practice you have [in formal dining], the more comfortable you will be," Barizo says.

Categories: Food, Athletics | Tags: Etiquette, Cougar pride

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