| 1. Be on time. Despite what you may have heard | | | | fine restaurant, you can rarely go wrong by asking |
| about Southern European customs, Spaniards are | | | | for the vino de la casa or the headwaiter's |
| punctual (at least as punctual as traffic snarls permit). | | | | suggestion. |
| If you arrive first, either wait in the bar or ask for | | | | 6. Hands should be kept above the table at all times, |
| the table that has been reserved. | | | | if necessary resting the forearms on the table edge. |
| 2. Lunch rarely starts before 2:30 p.m. Spain runs on a | | | | Spanish mothers reprimand their children if both hands |
| different schedule than the rest of Europe. Most | | | | are not in view: "What are you hiding in that other |
| Spaniards begin the day with a light continental | | | | hand?" This suspicion dates back to the days of |
| breakfast on the way to work, take a break at 11 | | | | swords, daggers and courtly plots. |
| a.m. for coffee, have lunch at 2:30 p.m. and then dine | | | | 7. When business does come up (and it is best to |
| at 9:30 p.m. or later. A business lunch will take at least | | | | wait for the Spaniard to raise it), talk principles. Do |
| an hour and a half, and two and a half hours is not | | | | not pull spreadsheets or reports from your briefcase, |
| unusual. | | | | start drawing calculations on the napkin, or press on |
| 3. A luncheon is a social occasion first, a business | | | | money-related subjects. |
| event second. Personal relationships are important. | | | | 8. If you are the host, signal discretely for the bill (la |
| The Spanish executive will want to get to know and | | | | cuenta) after the coffee has been served and liquors |
| trust the person with whom he may do business. | | | | offered. The waiter will never bring the bill to you |
| Lunch is his opportunity for getting better acquainted | | | | unasked, but he will be prompt once you have done |
| with you. Appropriate conversations include sports, | | | | so. |
| travel, family, vacations, politics and old friends. | | | | 9. Your business lunch may appear to end with |
| 4. Your guests will be impressed if you pick an | | | | nothing more than warm thanks and a promise to |
| appropriate restaurant. Spaniards like to be seen by | | | | follow up, but expect results. Most Spaniards will be in |
| and see people they know. | | | | touch the following day with a confirming letter, a |
| 5. Most meals are accompanied by wine. Spaniards | | | | request for those spreadsheets or documents you |
| like their excellent domestic reds (vino tinto) so much | | | | didn't pull out at the table, or they will have a |
| that they will drink them with not only meat, but also | | | | member of their staff contact you or your staff. Be |
| the traditional white wine dishes of fish and fowl. In a | | | | conscientious about anything you have promised. |