Sitting at a linen-covered table in a high-class restaurant, you’re ready for your first luncheon interview. It’s for your dream job at a huge firm and they’ve invited you to dine with them.

A steaming steak is placed in front of you, and, stomach grumbling, you take a wholesome bite.

Nodding your head while listening to your potential employer’s golfing stories, you start to chew and realize your mouth is filled with gristle.

Several options float in your head as you continue to gnaw on cartilage: spit it out onto your fork and put it back on your plate, leave the table, or swallow the wholesome bite.

L. Lincoln Johnson, director of the HUB, offered another option for more than 200 students at the Spring Etiquette Dinner last night.

His answer was simple.

“Take your napkin off your lap, pretend to wipe your face and discreetly spit out the gristle,” he said.

The UW Career Center led the event, which consisted of a four-course meal and educational presentation for $12 per person.

Johnson swore to the crowd that he doesn’t stay up at night reading manner and etiquette books.

He was raised on dinners in front of the TV, but after years of practice, the skills become natural, he said.

The evening was not about food, he said. The emphasis of the night was to familiarize students with professional dining.

“It’s about the interaction you have with your future employer and how you present yourself,” he said.

Attendees wore business attire to the event, which was held in the HUB East Ballroom.

At one table, the UW basketball team sat while coach Lorenzo Romar looked on.

“When I was in college I had to watch everyone when I ate and often felt off-balanced,” Romar said. “I think it’s not something everyone knows.”

He felt it was important for the team to come and take advantage of the experience.

The night was “really informational and helpful,” said Matthew Bryan, a forward for the team.

The team is frequently invited to luncheons, banquets and other functions, and it is “important that we don’t look goofy in front of people,” he said.

Representatives from businesses sat with students and offered career advice at many of the tables.

Attending professional luncheons is part of the job, said Drew Norman, a Pemco Insurance representative, over a plate of bowtie pasta and grilled chicken.

Norman volunteered his time and even learned a few tips himself.

“I am known as a ‘scarfer,’” he admitted. “But now I know to tear piece-by-piece and eat my food one bite at a time.”

The staff catering the event also enjoyed the cordial evening.

“This is my favorite event to cater because people are really polite, and that makes my job easier,” said Kayla Hughes, a UW student working for the company that catered the event.

Before working the event, the servers went through a pretty intense training session, server Will Beebe said.

Earlier, Beebe said he had gotten in trouble for putting the creamer on the wrong side of the sugar.