Oldenburg Academy business students had the opportunity to dine in style Friday, Feb. 28, as Batesville Casket Co. representatives hosted an etiquette luncheon for Jonathon Maple’s business foundations and marketing classes, reports Kayla Wessling, OA marketing communications coordinator.
After a welcome by Batesville President Kim Ryan, students were given a tour of the Batesville Global Headquarters. Students saw different types of caskets and options to remember loved ones and learned about the production that takes place at Batesville.
Then students spent time learning the “do’s and don’ts” of etiquette in a business setting. John Schutte, vice president of sales, led a discussion on proper etiquette during a formal dinner. He instructed the students, “be yourself and be comfortable!” Students had the opportunity to ask individual questions on a one-on-one basis with the four executives that sat throughout the tables.
Diane Kinker, SMART Program director and event co-host, led the discussion in interview skills, what to wear and tips for a successful interview. She reminded students to “be professional and look the part. If you don’t know what looks right, don’t be afraid to ask someone.”
Schutte told his career story of how he never anticipated being where he would be. His message stood out with junior Kirsten Ricke, who walked away feeling “reassured when he said ‘Don’t be afraid to fail because everyone fails, but when you fail, fix the problems and try again until you get it right.’”
Maple, who helped organize the event, noted, “It’s always my favorite event of the year. These are necessary skills for students to know to be successful in today’s business world. We are so grateful to have this opportunity.”
Sophomore Meghan Gray stated that she learned “BMW: Bread, meal, water. I found this very helpful because I always wonder which water is mine!”
Senior Josh Hollingsworth said that he will remember to “wear a power tie and to be yourself in an interview.”
Senior Daniel Mullen summarized the event by saying that it was a lot more than learning what fork to use. “I learned that taking chances and embracing risks can be just as important as hard work in one’s career.”