Prosperous Entertaining
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Entertaining for business success in Switzerland.
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Although they make deals as a result of successful negotiations rather than personal relationships, it is
not uncommon for the Swiss to 'do lunch.'
Business breakfasts are not part of Swiss business culture, so lunch and dinner are the most popular times
for business meals.
Lunch is the main meal of the day; it takes place anytime between noon and 2:00 p.m. – sometimes later – and
usually lasts about an hour. It is typically a three-course meal concluding with fruit but they are often
informal and sometimes held in the company cafeteria, which is an efficient way to use time, both for you
and your Swiss contact.
An invitation to lunch will always be graciously accepted by your Swiss contact.
Business dinners are occasions for formality and fine dining. Moreover, spouses are often invited to join
in the proceedings so, when extending a dinner invitation, you should be sure to include your colleague's
spouse. You should refrain from discussing business, unless or until your host brings up the subject.
It is a rare honour to be invited into a Swiss home and, if you do receive an invitation, you should be sure
to arrive on time with a gift of flowers and/or chocolates for your hostess and perhaps a bottle of fine
wine, whisky or brandy for your host.
Wait to be seated by your host or hostess. Customarily, the guest of honour is seated in the middle of the
table, on the side that faces the door.
In most Swiss restaurants, you will be expected to seat yourself.
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Cuisine, wine, and toasts
The Swiss will often have a pre-dinner aperitif of wine, vermouth, or Campari; cocktails and other mixed
drinks are not common. During the meal, you will be offered red or white wine (Swiss wine can be of good
quality but it is little known outside Switzerland because it is comparatively expensive and so almost
always drunk locally) or beer. Coffee will be served at the conclusion of the meal with a choice of after-
dinner drinks including grappa (particularly in the south) and various eaux-de-vie made with a herb or
fruit flavouring such as cherry (Kirschwasser), plum (Pflaumwasser) or raspberry (framboise).
The toast in German-speaking Switzerland is prost; in French-speaking Switzerland, it is votre
santé or simply santé; in Italian-speaking Switzerland, salute. After your host has
proposed a toast, look directly at him or her and respond, preferably in the local language. Then, clink
glasses with everyone at the table, or at least those within your reach. Only then may you take your first
sip.
Sometimes food will be presented on a series of platters, from which you can serve yourself. When this
occurs, ensure that you take a small portion from each platter, since overlooking or refusing certain dishes
can be perceived as an insult by both the host and the cook. You may also be encouraged to take second
helpings, but remember that you will be expected to finish everything on your plate. Otherwise, you again
risk offending the sensibilities of your host and/or cook.
At home, dinner is often a light meal of soup, salad, cold meats, cheeses, eggs and bread, or perhaps a
fondue. The meal served at a formal dinner party, however, is quite different, and becomes the main meal of
the day.
Depending on the region of Switzerland you are visiting, you will be served primarily French, German or
Italian cuisine, but there are some authentically Swiss specialties. Cheese dishes such as fondue and
raclette are universally popular. Fondue consists of cubed bread on skewers, dipped into a bubbling pot of
melted cheese (usually Gruyère or Emmental) mixed with wine and/or kirsch. In raclette a block of cheese is
melted on a special grill at the table; the cheese is then scraped off and eaten with potatoes and vegetables
or sliced meats. Rösti is probably the most famous Swiss dish (shredded, fried potatoes, similar to hash
browns). A wide range of Wurst (sausage) is available in German-speaking Switzerland and veal is popular
throughout the country. Swiss chocolate is excellent on its own but is often an ingredient in rich cakes
and puddings.
During meals, you should keep your wrists on the table. It is considered bad manners to put your hands on
your lap or your elbows on the table.
When you have finished eating, you should place the knife and fork parallel to each other at an angle across
the right side of the plate. Crossing the fork and knife on your plate is a sign you have not yet finished
your meal.
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Text – Executive
Planet
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