A LOT Can Go Wrong at a Business Lunch: Being Prepared Will Help

As I wrote in my last post, I spoke recently for HP in Southern California. I was brought in to speak because my clients appreciate the importance of doing a business lunch the right way. Whether you’ve been on more than 3,000 client lunches (like I have) or you’re just starting out, it is important that you feel comfortable and confident. This can come from knowing what to avoid or how to handle certain situations.

During the meal, I asked the printer resellers and distributors to try to “Stump the Speaker / Shock the Speaker.” I wanted to offer my BEST advice for their WORST situations. I haven’t been stumped yet because most challenges or problems that come up at business lunches are more common than people think, but I definitely heard some great stories and thought-provoking questions.

I asked our guests 1) what was the worst thing that EVER happened to them at a business lunch, 2) how they might have better handled the situation, and 3) to share anything they might have trouble with – in general – along the way.

I found it interesting that most people offered their OWN suggestions as to how they might have better handled a particular situation. I think most of us tend to “hash & rehash” those awful moments in our minds. Seems we’d ALL like “a ticket to ‘shoulda, woulda, coulda.’” My mantra is “be prepared,” but things can happen fast when at a business lunch. If you’re with a big client, you might be nervous. And then, there are just a LOT of things that can go wrong. We’re people – not robots – and we have emotions, as well as million thoughts a day. Hindsight is always 20/20. Good judgment – unfortunately – comes from bad experience.

Here are some of the best stories from last week:

Shannon said that a client dumped coffee in his lap. HOT coffee. YIKES! As to what he would do differently? He would not have ordered coffee for the table! THAT was easy! And, I can add this little tip:

IF YOU KNOW that your client likes something you don’t care for – such as alcohol, dessert, or sushi, bring someone from your office as a “buffer.” That way, your client won’t have to drink alone (and YOU of course will be Designated Driver!), YOU won’t have to try to find cooked entrees at a sushi bar, or you won’t have to see your morning workout get annulled by a giant slice of cake you forced down just because your client wanted dessert! Bringing a coworker (or boss) can be a very wise move, especially when you know your client is going to want something you don’t care for.

One executive ended up in a restaurant that was too noisy. We’ve ALL been to restaurants that are USUALLY just fine for a business lunch, but on the day WE are there, there is a baby shower going on at the next table or some other type of large, noisy party. We can’t prepare for EVERY distraction, but try asking your maitre d’ for a quiet table when you make your reservation. (Of COURSE you are going to make a reservation!)

NEVER Pay for a Business Lunch with CASH!

One of my guests asked, “What if your client wants to pay for lunch?”  I went into great detail in my book on how to avoid that situation by slipping your credit card to your server the moment you are seated. Not only does that help to avoid the fight over the check, but it also identifies YOU as the host of that party. This is an especially helpful tip for women when taking men to lunch. In many restaurants, servers still tend to give the check to the man. Ladies – take note! And you definitely want to pay for lunch with a credit card. Paying with cash can create a sort of “Let’s all chip in” or “Can I get the tip” atmosphere.

Alcohol … excessive alcohol, that is, … is the #1 cause of distress at business lunches! People have too much to drink or they are simply drinking a little on an empty stomach. Either way, they get drunk and it’s not long before their behavior gets sloppy. Chris said he brought a sales executive with him to a client lunch. The executive had too much to drink – and Chris ended up having the VP of his company call the client to apologize. I believe there is no quicker way to LOSE YOUR JOB than by getting drunk in front of clients. TAKE IT EASY!

It’s not a sin to eat a little something before you go. And – if you are attending a mixer at 5PM and lunch was at noon, you WILL BE drinking on an empty stomach. Park yourself by the food table when you first arrive. Remedy the situation. THEN, you’ll be free to mix and mingle with a drink in your hand without ending up on the floor! Besides, it’s impossible to eat, drink, AND hand out business cards! I keep a bag of nuts in my car, just in case I get hungry in the middle of the day or for any other time I’m not able to grab a quick bite.

How can you stop someone from drinking too much?  This is a bit touchy, but it’s a great chance to collaborate with your server. Excuse yourself to the restroom, find your server, and tell them to CUT OFF the supply of alcohol to your client! Let them be the bad guy. They can also cut someone’s drink enough to render it fairly harmless. If you suspect your client may be on their way to getting drunk, order appetizers and get your server involved. Have them weaken the drinks so you’ll have the chance to get your client to eat. And NEXT TIME, invite that client out to breakfast. It will be a lot easier for them to stop drinking if they never get started.

Lastly, if you slip and fall, injuring only your pride, just stand up, brush yourself off, and carry on! I always ask if ANYONE in the room has NEVER spilled a drink. I’ve yet to see a hand go up. We are human, floors are slippery. Don’t wear shoes you can’t walk in – THAT should help slightly. Then, watch your step. I’m not saying you’ll never fall again, but being prepared WILL help!

I want to send out special thanks to everyone that I got to meet in OC. I’m here for you if any other questions come to mind. And if YOU have a situation for which you would like to have my opinion or my advice, just ask!

There is a Conspiracy to Make Americans Fat

Whenever I speak to a group as “The Queen of the Business Lunch” and share that I have personally hosted more than 3,000 client lunches, I invariably get asked, “Robin Jay, how come you don’t weigh 300 pounds?!” I try to get a laugh with my answer: “Because I order the FISH!” It works; my audience members shake their heads knowing that ordering fish is a healthy choice. But the truth goes much, much deeper than that.

When I was busy racking up those 3,000 meals, I was also racking up time at the gym. In fact, at one point, I actually had three gym memberships AND worked out with a trainer at his facility! Whenever my lunch date would cancel, I would pop into the nearest of those four locations and get in a workout. Plus, I have a full gym at home. As my dad always says, “Calories in minus calories burned equals weight gained or lost.” There is no magic formula. But THAT is boring as hell, right? Want to hear something you probably HAVEN’T heard before?

What if I told you that there is a conspiracy that is working to pack pounds on you, your family, and your friends? In fact, ALL AMERICANS are at risk of becoming obese! And, believing that knowledge is power, I’m here to EMPOWER you.

I was recently enjoying a low-carb meal with my friend Andrew Klebanow. The information he shared with me was so startling, I knew I HAD to share it here with you – my faithful blog readers!

Andrew is Principal of Gaming Market Advisors

I’ve known Andrew for more than 20 years; as a former client when I sold advertising to the Las Vegas tourism & gaming industry, he accounted for a few of those 3,000 client lunches I hosted. Today, Andrew is a Principal of Gaming Market Advisors and is one of the foremost authorities on the gaming industry. He is a regular speaker at gaming expos and his expertise in the industry is outstanding, as is evidenced by his company’s IMPRESSIVE client list. Andrew’s research on behalf of his gaming clients has led him to some incredible discoveries about our FOOD INDUSTRIES!

Andrew is often called upon to deal with the opposition that arises when casino owners plan future developments. Any public debate on the pros and cons of casino development brings up the topic of problem gambling and its economic and social costs on the host community. (Bear with me – we’re getting to the FAT in just a sec; this is as exciting as a novel – you’ll see!)

These debates are frequently led by those who are morally opposed to casino gambling. It is Andrew’s task to clarify what problem gambling is, explore its prevalence in society, and compare its social and economic costs to other forms of aberrant behavior caused by what many see as more benign industries. Are you STARTING to see the connection? (NOTE: If you’d like an in-depth definition of what defines a “problem gambler,” just let me know and I’ll forward it to you.)

In 1999, the U. S. National Gambling Impact Study Commission (NGISC) reported that the percentage of U.S. adults classified as pathological gamblers is about 1.4%. Even as gaming development has grown considerably, the rate of problem gambling has remained fairly constant.  The NGISC also reported that pathological gambling often occurs in conjunction with other behavioral problems, including substance abuse and personality disorders. The gaming industry has and continues to support initiatives that educate and treat problem gambling. (Just walk through any casino and you’ll see information regarding problem gambling posted everywhere!)

Other industries, however, have been far slower to embrace the costs that their products and services impose upon society yet, communities rarely raise a sign of protest against them.

In August of 2010, the U.S. Center for Disease Control issued a report stating that 27% of the U.S. population (72.5 million Americans) are now classified as obese. Unlike problem gambling, where the costs on society are hard to measure, obesity has some very real and significant costs.

Obesity Costs America Billions Each Year

On average, an obese person incurs $1,400 more a year in medical costs than a person of normal weight. The U.S. Center for Disease Control report estimates the costs to U.S. society at $147 billion a year. And unlike problem gambling, whose physical effects are for the most part, unknown, obesity is known to lead to heart disease, stroke, diabetes, cancer and premature death.

CONSPIRACY? Unless you are aware of what is in EVERYTHING you put in your mouth, you are doomed to a life of obesity, constantly battling your weight. I LOVE eating out – and prefer restaurants that offer fresh fish (and I’m not kidding now!) as well as lean, grilled steaks, big salads, and even cocktails and wine. I have plowed my way through 1.5 pounds of crab legs with a filet on the side in a single sitting! I have a hearty appetite, but I am extremely careful about what I eat and am aware of hidden salt, fat, and sugar – the “trilogy of triple bypass”! These three ingredients are often disguised and hidden in seemingly DELICIOUS, healthy food – from tender chicken to glazed veggies, as well as the more obvious desserts or fried foods.

U.S. agricultural policy subsidizes the production of corn, soybean and other commodities that are the raw ingredients of many foods linked to obesity. Cattle and hogs are fed feed made from corn. High-fructose corn syrup (HFCS) is the primary sweetener in soft drinks. Due to the public’s growing awareness of the dangers of HFCS, the Corn Refiners Association has decided to change the name of HFCS to “Corn Sugar“!  Golly Gee – THAT sure sounds like a healthier choice!  Along with Corn Sugar, a myriad of other products are produced from raw agricultural ingredients whose production is subsidized by taxpayers.

Do kids today even stand a CHANCE of growing up healthy?

Agricultural subsidies have the net effect of reducing the costs of food production and allowing food manufacturers, restaurant companies, and fast food chains to increase portion size while reducing food costs. Any attempt to reduce these subsidies to U.S. farmers is summarily blocked by politicians from agriculture states and lobbyists who represent agricultural interests.

Recognizing the obesity epidemic, both the U.S. federal government and state governments have explored a number of initiatives to limit consumption, including
instituting a tax on sugary soft drinks. Rather than address its role in combating the obesity epidemic, the soft drink industry has opposed any such measures at every level of government. The American Beverage Association, an industry lobbying group, characterized the tax as a “money grab” and has advocated that a tax on sugary soft drinks would affect low income consumers the most. So far, their efforts have succeeded in preventing governments from imposing such a tax.

The U.S. restaurant industry has likewise refused to take steps that might limit consumption. It has opposed posting calorie counts on menus or taking any other measure that might inform consumers of the hazards associated with their products.THIS IS WHY IT’S CRITICAL THAT YOU BECOME YOUR OWN HEALTH ADVOCATE! NO ONE, NOT THE GOVERNMENT OR THE GROWERS OR THE FOOD PRODUCT MANUFACTURERS ARE GOING TO HELP YOU! Discover all you can about nutrition and the food you are consuming – PLEASE! I want you to be around for a long time and enjoy a healthy life.

Instead of warning you of any food/health hazards, restaurant companies continue to develop recipes that encourage increased consumption of calories. They employ food chemists, test kitchens and market researchers to develop products that consumers want and crave, regardless what consumption of those products will have on their customers’ health and society as a whole. Restaurant companies and food manufacturers have essentially adopted strategies developed by the tobacco industry, which is to deny their responsibility to the epidemic and oppose policies that would limit or tax consumption.

Smoking & Obesity - KNOWN Health Risks!

(It is common knowledge now that for over a half century, U.S. tobacco companies denied that their products were unhealthy – and even funded scientific studies to support their claims. Only in the face of overwhelming scientific evidence have tobacco companies modified those strategies. Nevertheless, tobacco companies continue to lobby against initiatives, such as bans on indoor smoking that would restrict exposure to second-hand smoke. Today roughly 20% of adults smoke and their costs, both social and economic, are a significant burden on society.)

Remember that Andrew, who armed me with all this data about tax breaks and subsidies, was never out to indict the food or tobacco industries … and neither am I. My goal in sharing this information with you is to make you aware that unless you are eating barely processed, fresh ingredients, you are taking a risk with your health.

Andrew’s argument is sealed when he offers the following numbers that put problem gambling in perspective:

• 1.4% (the percent of adults who are problem gamblers),
• 27%(the percent of adults who are obese), and
• 20%(the percent of adults who smoke).

Problem gambling is real and the casino industry acknowledges it, but its impact on society and on the lives of Americans is relatively small when compared to obesity and tobacco use.

As we approach a new year and our traditional New Year’s resolutions, I hope you will resolve to become more educated about what you are eating and make choices that will lead you to a healthier lifestyle, one that includes exercise. Take care of yourself so that you will live a long time and enjoy an outstanding quality of life.

I had a nightmare last night and I bet you’ve had one that is similar. I dreamed I was at dinner with friends – some old friends and a few new ones. The restaurant was noisy – probably not the best choice for a relaxed dinner and conversation, especially when our goal was to get to know each other better.

I’d taken pains to tell everyone (through e-mail) that we had a special guest and that we would all chip in to take care of his meal. The five of us ordered. Some had drinks, some did not. Some ate full meals, some ate salads. The time flew.

Our guest of honor – who is fascinating and tells some of the best stories – hardly got a chance to share his story! Everyone kept interrupting, stories trailed off, the server came by with interruptions in the course of the dinner, and our attempt to go around the table and share our stories never even made it full circle. It was chaotic, but it was still okay as there was never a split second of awkward silence.

As “The Queen of the Business Lunch”, I’ve often had people tell me that they would be too intimidated to eat with me. This makes me laugh. They hold me to a higher standard, thinking I know all the ins and outs of socializing. What they don’t realize is that I’m human, too, and make many mistakes. That is one of the reasons I wrote “The Art of the Business Lunch” - why should we ALL have to make the same mistakes when, instead, you could learn from all the mistakes I’VE made without having to make them yourself?!?

It’s true, I do know more than the average person about etiquette – particularly business etiquette. Being able to execute it, however, can still be challenging. I speak on business etiquette, how to make lively conversation, and even on how to handle the check discreetly. This is particularly helpful when taking clients out. Unfortunately, group events where it’s “each man for himself” still leave me dazed and confused.

In business, I always say that whoever does the inviting should pick up the check. Often times, in order to avoid an embarrassing situation, I’ll pick up a check that is not mine to pick up. One such example happened when I was printing my first book.

My original, self-published book

A printer invited me to lunch. He stood to make a good deal of money off of me. We had a nice lunch and then the check came. And it sat there…and sat there. Finally, I said, “Well, let’s see what we have here.” The printer reached for his wallet and said, “Oh here…let me…get the tip.” HUH? Did he get my printing business? What do you think! He lost a sale for thousands of dollars simply because he invited me to lunch and failed to pick up the check.

But like last night’s conversation, I digress. Back to the dream…

Paying for Dinner - It Doesn't HAVE to Be a Disaster!

The check finally came and it was put in front of me. $235. How was that possible when no one ate anything (or so it seemed!) I attempted to split it five ways. Our guest of honor immediately tossed in $40 – and I forgot that the rest of us had agreed he was to be our guest. One of the new friends said, “I didn’t have anything to drink,” and another friend said, “I didn’t have anything to eat,” though she shared a bottle of wine and had an order of fries AND would have put in extra to cover our guest. And with a built-in gratuity and 8% sales tax, it’s easy for people to miscalculate what they actually owe. Oh – and there was a lovely mix of cash and credit cards to make things even worse!

As I said, I am human – and I panicked! Yes, it can happen. It was late, I was tired, I’d had a glass of wine with dinner and a cocktail before that, so I just wasn’t as sharp as I could have been. No one chipped in the extra, earlier agreed upon money to cover our guest. And another friend who knew we were “going Dutch” but didn’t know we were trying to pick up our guest’s meal, was the only one who ordered a full meal, a cocktail, and shared the bottle of wine, did not put in even enough to cover his share.

BUT THIS IS ALL BESIDE THE POINT! You must NEVER get into a “you had this and she had that” scenario!!! It’s not just a nightmare, but it makes everyone uncomfortable. SO – when people do not pay what they should, what is the solution? The solution is to avoid that situation to begin with!

After waking up with my “nightmare” still fresh in my mind, feeling positively dreadful over how things were settled, I started out today by asking some of my expert sources what they would have done and how they might have handled this. My favorite response was from Phil Robertson, a marketing expert who has experienced similar “nightmare” experiences. Phil said the very best way to handle this is from the moment you sit down together at the table.

Phil said you get everyone’s attention and say, “We are here this evening to get to know and honor our special guest. We are going to split the check evenly – so order whatever you want.” That way, everyone knows going in that they must “pay to play.” They will have a special evening and they will eat and drink what they want (or not), and they will come away enriched and entertained. It’s not about the dinner – it’s about the RELATIONSHIPS!

The reason I like Phil’s suggestion so much is that it not only resolves the whole chaotic scene at the end of the meal, but it also HONORS your guest in the clearest, most upfront way – making them FEEL SPECIAL – which is what I speak on ALL THE TIME! It’s critically important to make others feel special. Not only does Phil’s suggestion single out your guest and make them feel special, but it also makes the REST of the guests there feel special – since they get to share in a special evening. SPECIAL, SPECIAL, SPECIAL – are you seeing a pattern here?

I doubt our guest felt very honored last night, other than by the fact that we showed up. Not only that, but he hardly had a chance to speak at all!  Again, a noisy restaurant, interruptions all around, and five type-A personalities can make it hard to get a word in. What a wasted opportunity, hence – a dream dinner became a nightmare. Has this ever happened to you?

At this point, I’m in full damage-control mode. Our guest is in for a special treat – which I am currently working on. I don’t want him to think for a minute that he isn’t special; he is. If he wasn’t, I wouldn’t be the wreck I am today.

One of the other messages I always share is to follow the Scout’s motto: Be Prepared. It’s not surprising that the solution to this situation lies in being prepared – making an announcement, avoiding the situation to begin with. Success expert Napoleon Hill said, “In every adversity, there lies the seed of greater advantage.” I have a new story for my presentations, I uncovered great advice for others (since I’m not the ONLY person this happens to), and hopefully, my guest will know the depth of concern for him and his feelings by this self-deprecating blog.

On the bright side, being able to learn from our mistakes makes us that much sharper and savvy the NEXT time we encounter an opportunity to grow.

Speaking at last week's MPI Meeting in Edmonton

To say I’m behind on my blogging is an understatement! Even now, with so much I want to share here, I still feel as if I should be doing something else – like PPTs for next week, press releases, or new one sheets. Marketing yourself as a speaker has no finish line! That’s just one of the topics I will cover at my workshop - “Get Paid to Speak & Write” - on October 9th – in Las Vegas/Henderson at the Hampton Inn on St. Rose Pkwy – between Eastern and Seven Hills. Read to the bottom for a personal story that’s sure to crack you up!

People ALWAYS tell me they are working on a book or they call me to tell me they want to speak professionally. I hope everyone who has ever thought of being a speaker or a writer will to come to this one-day event. Along with my expert guest speakers, I will help you to move years ahead in your speaking career in one action-packed, entertaining day. You will discover what it takes to succeed and MONETIZE a speaking or writing career.

You may wonder why I am presenting SPEAKING and WRITING together. It’s because the two go together like soup n’ sandwich, hand n’ glove, peanut butter n’ jelly…. you get the picture! If you are a speaker, you need products to sell – books, audios CDs, Mp3s, Video programs, and more – so that people can take your message with them and continue to learn and improve. And, if you are a writer, you need to learn to share your message with an audience in a brilliant, cohesive presentation. Doing one without the other is like peanut butter….all by itself. As president of a speakers bureau in Las Vegas, the convention capital of the world, I know what it takes to be a great speaker.

As an award-winning author, I’ve experienced everything the world of publishing has to offer. If you’re working on a book and need to decide whether or not to self-publish, I can help you to decide by sharing the facts of the publishing world with you. I’ve self-published, sold my work, contributed to anthologies, published anthologies, and am a regularly featured columnist in the Las Vegas Business Press. I know the world of professional writing and can help you get your book published or help you to market your book.

Visit my press release at expert click for all the details – then call or e-mail me to register. BONUS: Those of you who know me well know that I love to give more than expected. That’s why I asked my friend LuAnn Terrell – at Showtime Marketing – if she would donate some killer show tickets for my attendees. She came through with tix to HUMAN NATURE – Smokey Robinson’s hot new show featuring four smokin’ guys from down under singing the very best of MOTOWN – on the Las Vegas Strip. Tix are regularly $70 each – but each attendee will get a PAIR of tickets when they attend this workshop. AND every attendee will also get a FREE copy of “The Power of the Platform” – an anthology that features messages from some of today’s top motivational speakers.

Why wait? Sign up now and get started on the path to achieving your dream of GETTING PAID TO SPEAK!

Now, here’s my personal story: Every time I get a check for THOUSANDS of dollars to speak for an hour, I call my brother, Barry. When I was a little girl, Barry used to give me a quarter just to STOP talking for a few minutes! Ahhh- sweet revenge! The truth is, however, that I owe him a debt of thanks. If he hadn’t been so hard on me, I don’t know that I ever would have learned how to make my stories more exciting, more compelling, and more content-rich. Nothing like having a hard-to-please audience to raise the stakes! And now you know my darkest secret.

If YOU would like to show someone a check for thousands of dollars that you earned for speaking, be sure to e-mail me to register for this outstanding one-day workshop. It will TRANSFORM your life!

Even a "Queen" needs a new logo once in a while!

I often get asked about my nickname, “The Queen of the Business Lunch.” It’s been years since I wrote the award-winning book “The Art of the Business Lunch: Building Relationships Between 12 and 2″ and even longer since I earned my nickname. I thought since I just got a new logo, I would take this opportunity to share some of my business lunch tips and business relationship expertise.

First, the nickname. It came about as a combination of many things. The nature of my business was such that I merely needed to stay in touch with many of my clients. Once I sold them, they were sold, so I didn’t need to do any more convincing. By the nature of my work, all I could do was take them out to lunch, build my relationships, keep them up-to-date on what was going on with my business and our industry, their industry, and so on. What better way to do this than over lunch?

I took great care of my clients, and since I had so many of them, I would book lunches weeks in advance. This of course meant that I, too, was booked weeks out. Friends in the business would call me to book lunch. “How about next Tuesday.” “Can’t…I’m booked already.” You can imagine how long it would take to find a “free” day!

It wasn’t unusual for me to be booked as much as three or four weeks out. And THAT is when the name calling started. My peers would tease me and say, “You don’t really work … You are just the Queen of the Business Lunch!” I took great offense at this, at first! I worked VERY hard. It’s never easy to make something LOOK easy. Of course my friend were just teasing. They knew how much business I was booking and that it didn’t happen by itself.

That is why I wrote “The Art of the Business Lunch.” I had hosted more than 3,000 client lunches (do that math – at a conservative 4x a week (considering business breakfasts, mixers, and lunches combined), times 52 weeks a year, times 18 years…) and I saw my sales increase by more than 2,000%! I knew I was on to something. I wanted to share my Business Relationship Expertise with business professionals everywhere.

Here are some quick tips:

• Always make a reservation.
• Don’t skip lunch; if you’re crunched for time, meet your clients for breakfast! You’ll save money, too.
• Prepare for casual conversation. Avoid awkward silence by knowing a little about a lot.
• Choose a restaurant with a great menu, lots of selections, and a medium price – unless it’s a special occasion.
• If you can wait, don’t bring up the subject of business until AFTER everyone has eaten. We tend to be more receptive to new ideas on a full stomach.

For more tips, click the RSS link to subscribe to my blog, or click the products menu button at www.RobinJay.com or Amazon.com to order “The Art of the Business Lunch.” Remember – how you behave while at a business lunch can MAKE or BREAK a deal! Don’t risk it – stack the deck in your favor by being prepared.

WHY is the Business Lunch SO IMPORTANT? Watch this quick video to discover the answer….

Fasten your seat belts and hang on! I’m off to another FABULOUS business lunch and I want YOU to come along for the ride! Here are some super tips and techniques for building PRODUCTIVE relationships over a meal (or coffee; breakfast is the new lunch!) There is no better way to create quality FACE TIME than by sharing a meal with clients and associates! Share a Meal & Close the Deal! You’re about to discover how I earned my nickname as “The Queen of the Business Lunch”!

Special thanks to Solveig Thorsrud-Allen and The FIRM Public Relations for inviting me to share my expertise.  The tips I reveal in this video will help you to make the most of mealtimes! Enjoy this outstanding video from The FIRM Public Relations.

Eat Right: It's the Fuel You Run On!

I really don’t eat HALF of what I’d like to! I could eat molten lava chocolate cake with vanilla bean ice cream after EVERY meal…even breakfast. On those rare occasions when I’m out and the ice cream is real, I can’t believe how delicious and creamy it is. Maybe that’s because the only ice cream I keep in my house is either low-fat or sugar free; no wonder “real” ice cream tastes amazing!

When I’m speaking about how I have hosted more than 3,000 client lunches, I often hear, “How come you don’t weigh 300 pounds?!” As you can see in my interview with MSNBC-TV, I told Chris Jansen that while I was taking clients out to eat several times a week, I had FOUR gym memberships all over town and I worked out A LOT! But what I didn’t get to mention was that I also ordered smart food and I ate my biggest meals during my BUSINESS LUNCHES.

There are so many reasons for ordering a more healthy lunchtime meal – to watch your weight and eat healthy, to have food that is easy to eat (it’s a LOT easier to get small bites of a piece of fish in your mouth than it is to down ribs or an over-sized burger!), and to focus more on the meeting that the eating. But there is another reason why you might want to order salads, fish, or lean meat – especially when out with clients.

Eating smart makes you sharp. Sure, you’ll look successful….but you’ll also be able to THINK like a winner. I spoke with one of my coaching clients today. She sounded tired, worn out, beaten up, frustrated, and down. She was angry at certain things going on in her life and was having trouble remaining optimistic.

About an hour into our session, I realized she had not been eating right. She’s had a kidney transplant and is on more meds than the average person. If she doesn’t eat, the meds mess up her stomach. If there isn’t healthy food prepared, easy to prepare, or ready to eat, she’ll eat what she can. Sound familiar? Of course it does…we ALL do that!

My client has an extra challenge, though. She is blind. She can’t just jump in her car and run to the store or Whole Foods to pick up a healthy meal or snack! A few bus transfers and an hour later, she MAY find something decent to eat.

It’s funny…she came to me to help her with her speaking and writing career. She is getting her Masters in Interactive Design so she can help other people by developing user-friendly software or by designing buildings for optimal accessibility. I am not a nutritionist. But if this woman is not able to think clearly or function, then before I can help her to write or speak professionally, we have to put some of the best fuel in her tank….(her THINK TANK!)

Failing to eat healthy food is a lot like trying to run a car on corn syrup instead of gasoline. Sure, it might get down the road a bit before it conks out, but it will eventually kill the engine. Cars need fresh oil, gasoline, spark plugs (ENERGY) and healthy tires. Why can’t we view our bodies the same way? Let’s put the right fuel in so we can perform at our best! A business lunch is no exception – eat smart to stay sharp!

The best drinks in Las Vegas are here...

I haven’t written a dining review in a while and I’m well overdue – since it seems I’ve been out socializing…drinking and eating a LOT lately…for business AND with friends! When I’m out and about and just loving a place, I want to share it with my readers. I have a few places in Las Vegas that I absolutely adore. They are consistent, the service is outstanding, and they are perfect for what I want at the time.

Whether I’m meeting a client for happy hour, taking clients or friends to a business lunch, or just building relationships, having a list of the best restaurants in Las Vegas handy makes scheduling networking and socializing events much easier.

I had dinner recenly with Mitchell Davis, owner of ExpertClick.com and the Yearbook of Experts. I use Expert Click to send press releases. Mitchell was visiting Las Vegas for the Consumer Electronics Show and was staying at the Rio. He suggested we have dinner at Gaylord’s Indian Restaurant. When I saw a list of specialty drinks that featured a cardamom martini, a black raspberry martini, and an elder fizz, I couldn’t resist. I love Indian food and especially the exotic flavor of cardamom.

I ordered a cardamom martini, which was masterfully blended by Jozef. Jozef is an artist; he keeps fresh ginger and cucumber, cardamom pods which he grinds up on the spot, fresh nutmeg…and many more special ingredients lined up at the back of the bar.

Gaylord's @ The Rio Hotel & Casino in Las Vegas

For weeks, I thought about that delicious martini. I craved another one and talked about it so much that within a few weeks, my friends and I were at the small (REALLY small – just six seats!) bar, ready to see if it was as amazing as I remembered.

Phil Robertson, president of Common Sense Consulting, and Mike McGettigan from Langan had grown tired of hearing me boast about this heavenly cocktail. They soon concurred, however; this martini is heaven on a stem. Jozef went all out and – knowing he had some aficionados – created several amazing drinks for us.

With his incredible array of fresh ingredients, Jozef was ready to make whatever we wanted. He put some “secret” ingredients into our first martini; watching him work was better than watching a television cooking show! He took extra care and worked hard, and finally presented us with the much anticipated blends.

We drank them slowly, savoring their fresh, unique flavors and some lively conversation. I can’t recommend this little treasure enough – but make sure you go when Jozef is working. The food at Gaylord’s is the best Indian food in Las Vegas, but why not go when you can have a cardamom martini, too?!

Another consistent, delicious getaway is Grape Vegas at Town Square. It’s a fun, cozy spot with a great happy hour. Their wine list is impressive. General Manager Jennifer Gaydeski and Manager Kevin Mahony each stopped by to make sure everything was wonderful…and it was.

One of the aspects I really like about Grape is that it’s a kid-free zone, which is as it should be. Even though the space can get noisy – especially during a Friday night happy hour – it’s nice to know that it’s adults only. Kids, BTW, are allowed on the patio. The restaurant displays the somewhat exotic artwork of Las Vegas artist A.D. Cook on the walls, and it is not necessarily anything you’d want to explain to a child. It’s subtle and beautiful, but naked breasts abound.

I recommend you sample their menu of treats while you enjoy your happy hour. One of my favorites is a flatbread with fig, prosciutto, and brie – outstanding! And Grape also has some great hummus and sliders – always yummy. I think, however, charging 50 cents for sauce for the sliders seems silly; I’d like to see the management change that. I’d rather pay 50 cents more and have the sauce come with – agree? It’s like paying $50 for a prix fixe dinner, roquefort dressing, 50 cents extra!

Bottom line? I wish we had more fab places like these two gems in my neighborhood of Henderson. So far, my favorite place in Henderson is my own kitchen! Enjoying your own home, cooking, and atmosphere makes finding a great venue out that much harder. But, wherever you go, don’t forget the most important ingredient: Great FRIENDS and stimulating conversation!

If you’ve ever heard me speak, then you know that my favorite airline is Southwest (SWA). WHY? Because they offer the BEST Customer Service EVER! I speak on building relationships, making people feel special, and the entire customer service experience…and SWA gets it RIGHT!

Sure, a business lunch is great for accomplishing those goals, but we’re not always able to have lunch with clients. Sometimes, it’s the every day experiences that help to define your level of Customer Service.

I recently flew FIRST CLASS on another airline – only because I wanted a red-eye to Ohio. The much-aligned “Cattle Call” of Southwest (which I think is one of the most excellent, well-organized plans for boarding…in fact, many other airlines now copy SWA’s “line-up by number” plan), and subsequent in-flight service I’ve experienced with SWA has been consistently better than the so-called “First Class” service of this other airline!

But I particularly enjoy sharing a memorable experience I had on an SWA flight from LA to Las Vegas – after a VERY long day. I got up around 4AM to speak on The Art of the Business Lunch & Networking at a luncheon in Southern California. I flew in for the day….and by the time my presentation was over and I was at LAX, I just wanted to get home. Watch my video to see why I LOVE SWA!