MBE Hosts Successful Recruitment By Lauren Cooper #nni*ir$iniiliiirlri+irirn

On Tuesday, January 23 and Wednesday, January 24, Miami Business

Enterprises hosted its spring informational night in the Shriver Multipurpose
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Room. Both nights had a great turn out ofenthusiastic students interested in
learning more about this influential organization on campus.
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Sarah Hutchens, MBE's new CEO, greeted the potential new members
with a warm welcome and a brief overview of the organization. Hutchens high-
lighted the benefits of becoming a member of MBE. She focused on the leadership
skills acquired and the real-world experience that members gain from their time
in MBE. Dan O'Connell, the COO, emphasized how MBE is not only a great re-
sume builder, but is also a great way to gain professional contacts.
Following O'Connell, the president or vice president from each division
presented an overview oftheir basic responsibilities as well as their expected
spring client. After gaining a general overview ofeach division, students were {ei#ebi iil!ffi iidDrtbcrilerEl
then directed to the individual divisions' table in order to learn more specific infor-
mation. Students were given the opportunity to ask questions and see examples of
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the work produced for the variety ofclients that the divisions represent. *ifiIei#inirffi lftHb.itffi tfr
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After reviewing applications and conducting first round interviews, which ItItItItIiItItItItIilt*iI:11#lLi
were held on Saturday, January 28th in King Library, each division has gained a ##t'#i#iftHH#S.&iiffii*i
number of extremely intelligent and motivated new members.

MBE's Etiquette Dinner Goes Global

Rv Amanda Ewins
"Gaining that Competitive also pointed out that in America it not specifr that you wanted condiments
Edge during Business Meals" was is proper to serve guests'plates on on your sandwich, it is considered rude
the focus offeatured speaker Judith the Ieft side oftheir body and clear to change your order. Briggs also noted
Briggs' presentation, during the them on the right, while in Europe that in Europe, guests should break off
annual MBE etiquette dinner. a guest's plate is both served and a bite-size piece ofbread and only butter
The dinner was held from 6 cleared on the right. that piece instead of buttering the whole
to 7:30 p.m. on Jan. 24 in the The next course that was piece.
Shriver Center's Heritage Room. brought out was a salad, although To conclude the evening, Briggs
This year's Greek-style meal and Briggs noted that in many Euro- went over business conduct, focusing on
accompanying tips focused on inter- pean coun- conversational
national etiquette in order to pre- tries, the tips. According
pare the modern business-person salad course is to Briggs, when
for t oday's ever-increasi ng cross- served at the greeting busi-
cultural interactions. Specifically, end of a meal. ness employers,
Briggs highlighted the juxtaposition While dining start with the
between American and European on the main person with the
dining traditions. course, Briggs highest rank,
Briggs began by discussing pointed out and if more than
the correct positions for place set- that the polite one has the
tings and utensils. Forks and bread manner in same rank, greet
plates are placed on the left, while which to eat ladies frrst.
knives, spoons, and drinking meat in Euro- Briggs also ad-
glasses are placed on the right she pean countries Some MBE members enjoy this year's Greek-style meal. vises asking
explained. Using her hands to visu- is by grasping open-ended
ally create a memory aid, Briggs the fork in your left hand and the questions during conversations to keep
shaped a "b" for bread with her left knife in your right to cut the meat. the flow ofthe discussion steady.
hand and a "d" for drinks with her Then instead oftransferring the Overall
right. fork to your right hand, it should both the delicious meal and Briggs' eti-
Briggs then moved on to remain in your left, tines facing quette suggestions were successful. The
discuss how Lhe first course in a downwards as you eat your meat. focus on international dining traditions
meal was served. According to Briggs also revealed gen- as well as general business etiquette
Briggs, the correct way to take eral tips for dining in Europe. For tips was relevant to many students who
bread that is laid in front you is to example, Europeans do not serve will participate in an increasingly global
offer some to your companion on drinks with ice, and consider it rude business community.
your left, take your portion, and to ask for such. The same rule ap-
then pass it to your right. Briggs plies to food. For instance, ifyou did