Traveling abroad can bring about great memories, eye-opening experiences and lucrative business connections. But without the proper research and planning, it can also mean memorable faux pas that could inadvertently bring offense or embarrassment, specifically when it comes to a major part of one's trip: dining. Many of the most important business deals and social connections are made over a meal, so knowing the nuances of dining abroad can serve as both an added plus and a necessity. <a href="http://www.blackenterprise.com/2010/10/11/a-black-businesswoman-in-china-part-1-traveling-as-a-foreigner/"><strong>Malla Haridat</strong></a>, CEO of <strong><a href="http://www.newdesignsforlife.com/#" target="_blank">New Designs for Life</a>,</strong> a development and training company for entrepreneurs, knows a thing or two about dining globally, having traveled to many countries both for leisure and pleasure. She shares her insights on the do's and don'ts: <p style="text-align: left">
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SOUTH AFRICA: It's customary to continue offering seconds.</strong> "The food was served buffet style and they definitely try to feed you until you're stuffed," Haridat says. Also ostrich meat is very popular, so you'll be offered it quite often.MOROCCO: When utensils are down, dinner is considered over.</strong> "Don't put your fork down. It signfies you are finished with your meal," Haridat says. "I almost lost my plate numerous times because the wait staff thought I was finished rather than taking a bite."
MOROCCO: Tea time is taken very seriously. </strong>In Morocco, peppermint tea is a tea of hospitality, and it is rude to refuse it. "This is a big event where the waiters pour hot water over peppermint tea leaves. Those who can hold the pot farther away from the cup and pour tea in without spilling it are celebrated." <ul> <li><strong>For more on traveling abroad and international business: </strong></li> </ul> <ul> <li><a href="http://www.blackenterprise.com/2010/10/11/a-black-businesswoman-in-china-part-1-traveling-as-a-foreigner/"><strong>A Black Business Woman in China: Traveling as a Foreigner</strong></a></li> </ul> <ul> <li><a href="http://www.blackenterprise.com/2010/10/11/a-black-businesswoman-in-china-part-1-traveling-as-a-foreigner/"><strong></strong></a><strong><a href="http://www.blackenterprise.com/2010/11/15/8-rules-for-doing-business-overseas/">Eight Rules for Doing Business Overseas</a></strong></li> </ul> <ul> <li><strong><a href="http://www.blackenterprise.com/2009/10/26/a-voyage-into-the-black-diaspora/">A Voyage Into the Black Diaspora</a> </strong></li> </ul>
GREECE: There's no such thing as a quick bite. "</strong>I learned to slow down and enjoy my meal for a considerable amount of time," Haridat says. " Many of the restaurants that I visited were very laid back in their service. While at first I thought it was rude because they were constantly coming to check in on us, I learned to take it in stride and slow down."
SOUTH AFRICA: Dining is focused on feeling welcomed and being communal. </strong>"I traveled here a few years ago before the World Cup. I remember one day where we ate in one of the townships near Soweto. A black family had converted their home into a restaurant," Haridat recalls. "We literally ate in the living room where there were no couches but numerous tables and chairs, and the family cooked everything using the main kitchen. Until you stepped into the back rooms of the house, you couldn't tell it was a restaurant."
CHINA: Tipping isn't as strict as here in the States</strong>. "Tips are not always expected," Haridat says. "And if you're invited out, it's rude to ask to pay."
CHINA: Meat reigns supreme. </strong>"I learned at a later meeting in Shanghai from a Westerner that there is no direct translation for 'vegetarian,'" says Haridat. " So I learned to say 'more vegetables' or 'lots of vegetables.' … It's a sign of wealth to eat meat. I learned to leave it on my plate (which normally I never do) and eat fish when I had to (which is served whole — with the heads–to show that you're not being cheated.)"
MOROCCO: When utensils are down, dinner is considered over.</strong> "Don't put your fork down. It signfies you are finished with your meal," Haridat says. "I almost lost my plate numerous times because the wait staff thought I was finished rather than taking a bite."
CHINA: Master the art of using chopsticks:</strong> "I never knew that I would receive acknowledgments of respect because I knew the proper way to use chopsticks," Haridat says. "You want to place them on the chopstick holder between meals. And never, never stick your sticks straight into food–like you would stick a thermometer into meat to check the temp. It's the sign for death."
I agree with Ms.Haridat; learning social customs, and knowing the rules to dining out can be very helpful to impress guests and clients. Dining out is also a good way to become comfortable with people you are doing business with; it provides an opportunity to show that you are genuine and reliable because you know the person more outside of a business setting. Thank you for the reminder and tips! Much appreciated. I’ll have to read up on using chop sticks appropriately.
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