Eliminate Business Dinner Anxiety With Wine and Etiquette

Crush business dining anxiety and turn every client dinner into an opportunity for meaningful connection and professional influence. My guest, and etiquette consultant Molly Tomlin, joins me to unpack how high-impact women can transform simple wine and dining skills into a commanding business advantage.

Unleash the power of strategic etiquette at the table—from how to never feel awkward about ordering wine to maintaining presence even during spills or uncomfortable questions. Skip the overwhelm: get actionable tips on managing food choices, taking command as host, handling dietary preferences, and never losing your authority—even in male-dominated settings.

Learn when (and why) to avoid that long pasta, how small talk around wine and art can forge instant connections, and the secret to closing out dinners seamlessly. Build social capital and confidence, whether you’re a non-drinker or the designated wine orderer. When the end goal is client trust, better deals, and unforgettable first impressions, these etiquette strategies are your shortcut.

BY THE TIME YOU FINISH LISTENING, YOU’LL DISCOVER:

• How to confidently navigate any business dinner: what to avoid, how to host, and how to recover from spills or awkward moments
• Exact conversation starters (and small talk hacks) that create instant trust using wine, art, and your surroundings
• Proven techniques for female professionals to lead, influence, and maintain authority at the table
• Wine etiquette that signals confidence—not guesswork or wasteful spending

TIMESTAMPS

• 04:28 "Stop Turning Dinners Into Meetings—How to Make Business Dining Social"
• 10:39 "Avoid These Business Dining Mistakes: What to Never Order or Wear"
• 14:06 "Projecting Authority as a Woman: Presence, Speech, and the Lipstick Factor"
• 18:27 "Recover From Awkward Moments—Spills & Difficult Questions With Grace"
• 22:24 "Seamless Checkouts—Never Fumble the Bill at Business Dinners Again"
• 25:47 "Master Wine Etiquette—Stay In Control Without Overindulging"

Everyday Sommelier Podcast is turning ONE! Thanks to you, our loyal listeners, we've had a fantastic first year! We're relaunching a few of your favorite episodes in celebration!

We're also announcing the launch of Sip Society Collective where high-impact women can 10X their Social Power Skills through wine. https://sipsocietycollective.com.

Cheers to many more years! Kristi

It's been such a pleasure sharing wine with you this past year! We also want to let you know our INSTAGRAM handle has changed to @kristi_sipsocietycollective - if you are already following, you're good to go. If you haven't followed us yet, now is the time!

Cheers to one year, our launch of Sip Society Collective (https://sipsocietycollective.com) and to learning wine your way! Kristi

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Transcript

Kristi Mayfield [00:00:01]:
You did it. You secured a dinner with your biggest potential client to date. You have the location picked out. You even have your best suit or dress dry cleaned and ready for the event. And then the anxiety sets in. Do you know the right things to say, the right manners to use, the right protocol to put in place? All of these elements can either make this event or break this event. Well, the good news is, is in today's episode, we have an etiquette protocol and manners specialist with us. So stay tuned and find out how to make your business dinner exactly the right thing to land that client.

Kristi Mayfield [00:00:45]:
Welcome to Everyday Sommelier, where we make learning about wine approachable, fun, and something you can actually enjoy. I'm your host, Christy Mayfield. Think of me as your sommelier next door, here to help you cut through the complexity so you can enjoy every glass with confidence and learn wine your way. We have a special guest, Molly Tomlin, and she has certifications in manners etiquette protocol that I didn't even know existed. But what that does is brings a completely different viewpoint to our topic of conversation today, which just around business, dining, etiquette, and the tips that Molly is going to share with us can change your perspective of client entertainment. From sometimes that doubt and uncertainty about how we position ourselves, how we show up to really building a level of confidence that is very unique and engaging. And I'm always just so impressed with Molly.

Molly Tomlin [00:01:51]:
My name is Molly Tomlin and I am a certified etiquette and professional presence consultant. I like the word consultant rather than coach, but I have certifications in both American and British etiquette. I also have certifications in protocol, and I'm constantly, always adding more and more certifications. The way that I got into etiquette was I worked as an executive assistant for a tech company for the CEO and the cto. And through that, I had to learn a lot of business etiquette. But it was something that I was super interested, interested in from a very, very young age, etiquette in general. And when I got to have it in my career, it really showed me that it was something that I felt a strong passion for. And I followed my dreams and decided to go for my full certifications.

Molly Tomlin [00:02:45]:
And. And then I started my business in 2022.

Kristi Mayfield [00:02:48]:
When we talk about etiquette, we talk about protocol. Typically what we've done some kind of training or program in is you think about when you're 12 years old, 13 years old, and something like a cotillion or an etiquette class that teaches us more of these social Graces. But we're shifting into business etiquette and there are a lot of similarities, but the nuances that you're going to share with us today, I think is where the real value added is. What are some of the major questions and concerns your clients come to you with? I think we can all resonate with the, the anxiety on the front end.

Molly Tomlin [00:03:25]:
Yeah, I think the anxiety is obviously something that we all deal with, especially if you are trying to plan a dinner, trying to plan an event, and you are not the most high ranking seniority on that team, but you are in charge of the planning and stuff. And so, you know, wondering, like, is this okay? And asking a lot of questions and maybe not asking enough questions and getting as much information from your guests as you possibly can and just really taking that into consideration when you're planning it is a huge one. I also think that people tend to do things when they're nervous during meals that are taking away from their credibility and their trust. And that's the whole point of business etiquette, is to build that trust and credibility so that your relationships can be longer lasting and more fruitful for both you and your clients or potential clients.

Kristi Mayfield [00:04:28]:
I think coming back to more of this culture of, of client entertainment, how do you avoid the dinner becoming a continuation of the business meetings? How do you make it special? How do you set the stage? So what are some of the things you can do on the front end? That business meetings have stopped. We framed that. We, we created our action plans and our takeaways and now we're moving to that next, next part of the relationship building. Give some examples of what you can do to make sure that that happens. I hate sitting at a business dinner. And it's just a continuation of the meeting that we should have left at the conference room.

Molly Tomlin [00:05:08]:
Absolutely. And you know, I think one of the biggest misconceptions that I see with clients too is that they, they think that, they think that the business dinner is part of the business meeting and it's not, it's still professional and a level, you know, so our decorum should be on a professional level. But it is kind of that business social part. It is that relationship building and that time where you kind of get to know the person on. Maybe not you do. You don't need to know all the details of their life and you don't need to share all your details. But it is that time where you do like let some of those walls go down and you really kind of get to know that person. Especially if it is someone that you are potentially wanting to work with.

Molly Tomlin [00:05:53]:
If you were the client and you being like, you know, I need to see if this is someone that I can get along with. So my biggest tip is to allow a window between the meeting. Don't go straight to it, it doesn't need to be long, but just allow a little bit of a window so that people can kind of take that time to digest what just happened in that meeting before going straight to dinner. Because if you go straight to dinner, it's they, they haven't had that time to kind of think for themselves and they're gonna start naturally like talking about it as well. And then my other tip is for you to personally get really good at small talk. Small talk is something that so many people hate and it is so important, especially in business. And I like to tell clients that think in your head, you need about 20 minutes of small talk. If you are going to be talking about anything business related during the meal, you want to start with around 20 minutes.

Molly Tomlin [00:06:55]:
Wait until the, the entree has come to the table before you start diving into numbers and business details and stuff. And just get really good at asking questions and you don't need to ask super deep ones. One thing that I always like to think of is art and architecture when I'm thinking of topics for small talk. Someone who's great at small talk is going to have something, be able to talk about anything that is that you might have in common with person, not work related. Art and architecture. A piece of art on the wall that's fascinating to you. What's the architecture of the building? What's the venue? Have you been to this restaurant before? Have you been to this venue before? And start from there. And then you can start diving into more complex questions and things like that.

Molly Tomlin [00:07:45]:
But those are always great. And I find that people are not great at small talk and so they don't really know what to ask and it can be really awkward. So if you just kind of think art and architecture in your then it's going to give you a great start to a conversation and shouldn't go for that. But I think that's the two biggest things is make sure there's a gap and then be real. You yourself be really good at small talk because that's something that we can do, we can control that part of it. You can lead that conversation. If you're great at small talk. So you can be like, I want to make sure that this feels a lot more social, a lot more warm and a Great place for that connection instead of just defaulting to.

Molly Tomlin [00:08:26]:
Okay. So what did you think about that meeting? You know.

Kristi Mayfield [00:08:29]:
Yeah, the typical questions. And I think what you've said, you know, art, architecture, what I. I will add wine to that because that is one of the elements within society is wine doesn't have to just be a check the box as part of the ordering process. You can leverage that wine list, even if you know nothing on it, to create that small talk around wine. I was thinking of ordering this wine. I haven't had this varietal from this region. Has anybody. Have you traveled there? What did you like so that small.

Kristi Mayfield [00:09:04]:
You can create so much small talk over the simplicity of the wine list as well. So leverage. I love what you said. Leverage what's around you, a piece of art, the venue, the architecture, or the wine list. And I think that having that 20 minutes of framing is. I've never really thought about it that way. But you know, cocktails, apperitifs, appetizer, small talk, entree. If you have a point you need to get across, that's the time to hit it.

Kristi Mayfield [00:09:35]:
Great. That's. That's such an easy thing to remember. Don't talk anything business oriented until you've got your salmon filet in front of you.

Molly Tomlin [00:09:44]:
Exactly, exactly. And even then, it kind of limits it a little bit. Right. And it allows you to have that space where you're eating some and they're talking and then they're eating and you're talking. It can help you kind of balance out that conversation. And really, if you're like, you know what, I really don't want to dive too much into the meeting details, into the business details. Well, it's kind of easy to, you know, kind of gloss over it while you're eating. The heavier, the heftier part of the meal.

Kristi Mayfield [00:10:13]:
Yes. So talking about food and this, I. I would like to cover both business dinners as well as events. Give us some ideas on strategy from a perspective of what to order, what not to order, considerations that you need to take into place that might be newer ones we're not familiar with, and a lot of times get left out of the planning conversation.

Molly Tomlin [00:10:39]:
Yeah, I think a big thing would be before the event happens, before the dinner happens is always, if you are the host, always asking dining or food restrictions. So you can just understand, you know, if they have any dietary needs and then planning accordingly to them. If they're a client, that's going to be great so that they're not going too far out of their way. They'll feel very like considered in that moment but or finding one that's kind of in the middle. And then there are definitely foods that I would avoid do it having during business meals, especially if this is like with a brand new client or a client that you're trying to close or anything that is very. Where that relationship is not really secured and hasn't been long standing and it seems so silly and you're going to go, well, what else am I going to eat on the menu? But anything that's just really difficult to eat. So I would never order long form pasta during a business lunch or dinner. It can get really messy, especially if it's a red sauce I could get on you.

Molly Tomlin [00:11:56]:
It can be difficult to eat. A lot of people don't know correctly how to eat it. So they eat it in all sorts of weird ways that draws attention to you eating versus the connection. We want to avoid that. And then salads are another one. They can be really tricky. And I know like women love to get salads. I love salads especially at lunchtime.

Molly Tomlin [00:12:19]:
But it can be really difficult to eat. Especially a lot of these nicer restaurants, they like to do really crazy things with their salads where they just don't, you know, tear the lettuce at all. It's huge.

Kristi Mayfield [00:12:31]:
Yeah, you get a half a head

Molly Tomlin [00:12:32]:
of lettuce, half a head of lettuce and you're like how am I supposed to eat this? And it's a very, you know, it's diff. I know the correct way. It's very difficult to be honest, to fold lettuce leave. So if you're not really great at doing that, I would avoid that. Burgers, anything that's really like messy so that can be difficult. And then the biggest thing too is market price items. So anything that would be really could be possibly really expensive. Now if you're the host, you're covering it.

Molly Tomlin [00:13:04]:
It's a little bit different. But I still wouldn't do it because it could just come off like in not the best positive way. I would just avoid market price items in general. I definitely wouldn't do it if I was the gu, but I wouldn't personally do it or teach my clients to do it as the hosts themselves. So those I think are the main ones. Anything that just seems really messy and difficult to handle that I just would avoid it. Eat it on your your own time.

Kristi Mayfield [00:13:36]:
Great recommendations. What are some other. Especially for women who unfortunately we have to work harder to shine and to maintain authority. What are some other things Just about your own Persona to be aware of in these situations that we might not think about when we're just out for a social engagement.

Molly Tomlin [00:13:58]:
I think the way that we handle ourselves and hold, you know, like, our presence in it is being confident. You can still be confident and warm without being super masculine, too, if that's something that you're concerned about. And just making sure that you. You are doing everything that you possibly can in your, you know, your control over your image and your first impression and all of that. So walking in with your shoulders back, your head held high, eye contact, great handshakes, the way that you present yourself so the clothing that you're wearing makes you feel great, but also just looks great and appropriate. And then not excusing things, you know, just working on language a lot, too, can be really helpful. Stop saying I'm sorry or not saying, I was just thinking, you know, the word just. I have a tendency to do that a lot.

Kristi Mayfield [00:14:51]:
Me too.

Molly Tomlin [00:14:51]:
So, yeah, you know, I think we all do. We're like, oh, it softens it a little bit. You can still be really warm by saying I think instead of I just was thinking, you know, so I think just being warm in your tone, but clear and confident in your language is a great way to do it. And then taking, you know, great control, too, over conversations and being super engaging with others. If it is up to you, to. If you are that host, you know, taking control of that wine list, that's technically the correct etiquette and your duty as the host and just doing so with confidence, I think, will go a super long way.

Kristi Mayfield [00:15:38]:
And to that point, you gave the cautionary note about ordering that market price. The cautionary note is at the dinner table. If we don't know the list. I've seen a lot of times where people just buy expensive to compensate for lack of knowledge. And I think that also sends a very similar signal. Whether, you know, if you are an entrepreneur or you're a business owner or you're hosting somebody, you're trying to do business with that fiscal responsibility. Is that that kind of. That sub theme and all that? And if you're ordering the market price and it ends up being $120 lobster tail, and you're trying to get, you know, land, in your case, a donor, or, you know, like you're trying to get a client where, you know, being fiscally responsible as part of your business and that's what you're displaying.

Kristi Mayfield [00:16:30]:
Or you order the $500 bottle of wine just because you don't know Anything on the list that's probably not sending the signals that, that you, you want to send. As a female, one of my pet peeves and my entire career, I never wanted, even though I want to present myself as a strong, competent woman. And I think we all do. So what you wear, you know, how you hold yourself. But my big thing, my, my big pet peeve at dinners is I will only wear a lip stain because I never want to see one tiny little smudge of my own lip color on a glass. Because I think at the dinner table with all men, and typically that was my dining table, I'd be the only female. I felt like that diminished my authority because I was leaving a mark behind that nobody else at the table was leaving.

Molly Tomlin [00:17:20]:
I think that is a great way and it's just a kind and considerate thing to do because someone has to clean your glass and they are probably cleaning it by hand. So I feel like a, you know, they mean so much for so many different to different situations. And I agree. It's that subtle signal. And it's amazing how those teeny tiny details can make such a huge impact. And we should be able to control what we can.

Kristi Mayfield [00:17:51]:
Yeah. So. And, and that goes for wine tastings or events or anything. Let's say everything is going perfect. You are having a great conversation. Everything's flowing really well. You've moved from that, you know, that social engagement talk, and you're kind of working through the, some of the meatier discussions and all of a sudden something happens. A glass of wine spills, somebody, you know, mentions something that is very like an awkwardness at the table.

Kristi Mayfield [00:18:19]:
How do you recommend, especially as a woman at the table, how do you recommend moving past that? What are some tips you can give?

Molly Tomlin [00:18:27]:
Yeah, I think the biggest thing is to not overreact in the moment. No, you don't need to make a huge break, fuss over it. If something, if you spill a glass of wine, that's totally okay, you know, like signal to the server that you would like some help and then, you know, they will come and, and help you and it's, it's completely okay. And then don't over apologize and you know, like, don't go and like, oh my gosh, I'm so sorry. I'm so sorry. I can't believe I did, you know, don't make it that big of a deal. Just, you can be like, oh, I'm so sorry I did that. And then there we go.

Molly Tomlin [00:19:07]:
Just leave it up. Yeah. If something is really awkward, you know, like someone Makes a. If they ask you a question maybe that you don't really feel like you want to answer, there's obviously ways where you can just kind of deflect it in a way just by saying, you know, that's. I always, if someone asks me a question that I don't want to answer, which very rarely happens to me personally in business situations. So but if it does, I kind of just like to say, you know, like, that's something for another time. And then I ask them a question so that it doesn't feel too awkward. And I kind of just let you know, oh, you know, that's a, that's a story for another time, whatever.

Molly Tomlin [00:19:51]:
And then. And I immediately ask them a question about something else, you know, something related to maybe what we were speaking about before or architecture, wine, whatever it is, change the conversation. Because if you are like, oh, I'd rather not say, you know, or I really don't want to get into that. Right. There's just ways that you can. You're really blunt about it and then you just leave it there. And it's this hanging space of like awkwardness. They are probably going to be feel like, wow, okay, they're going to get this negative feeling from you instead of she just didn't really want to talk about it.

Molly Tomlin [00:20:31]:
And then they don't even remember, you know, because now they're talking about something else. If you can get them to talk about something else, which people love to talk about themselves a lot, they're not even going to remember that it was an awkward moment or an inappropriate question. And a lot of times we don't need to tell someone or teach them, hey, that was an inappropriate question. Like, you don't. Yeah, they know that that doesn't need to be something that you need to do, which will then make it more awkward. And so I just think like brushing it off as like, ah, you know, that's a, that's a long story. That's something for another time and then follow it up real quick with something else.

Kristi Mayfield [00:21:11]:
I think that is the wisest feedback because one, there are times in a conversation where that pause is perfect. If some. You want to give somebody time to think or respond, but in a situation like that where it's awkward quickly moving to something else. And same goes for a spill a drop or something that breaks your perfect etiquette moment, acknowledge it and quickly move back to your game plan as usual, then people don't think about it as much. I hadn't really ever thought about it with kind of that simplicity of just keep going.

Molly Tomlin [00:21:51]:
Yes.

Kristi Mayfield [00:21:52]:
Don't let those, don't let those moments take over. Just keep going. Great advice. So we've had this beautiful event, gotten past maybe that awkward moment or that little misstep. How do you recommend. And we talked a little bit about it at the beginning about with the wine list, but let's talk about closing that event. I've seen so many awkward moments at business dinners where it's not, it's not navigated in advance. Five people at the table are reaching for their wallet.

Kristi Mayfield [00:22:24]:
The waiter server is going, okay, you guys don't know who's in charge. How do you recommend for your clients on closing out the event and then that post event engagement?

Molly Tomlin [00:22:37]:
So I always like to remind people now, you know, it depends on budgets and things like that, but as the host, you traditionally are the person who would pay as well. And if you are hosting, I would call the restaurant ahead of time when you've made the reservation and you inform them that you would like to be taking care of that bill and that you are happy to give them the credit card over the phone or show up a little bit early so that it doesn't need to be awkward. Or at the very least let them know that you are the person that is taking care of the bill and the bill should come to you and no one else. And that I think is the best way to go about it. So either do that on your phone or showing up early. As the host, you should show up a little bit early. I always recommend 15 minutes just to make sure that you're at a great table and that everything is set and ready to go. And then if they do not want to take the credit card over the phone or you don't feel comfortable with that, excusing yourself at the appropriate time during the meal, which would be after the entree has served.

Molly Tomlin [00:23:44]:
So like during dessert or after dinner drinks, that's a great time to step away and go to the bathroom. You can give them your card then and have them take care of that bill, step bill. And that awkwardness never comes to the table because you're wanting to keep that great connection, all of that hard work that you have built from the beginning to the end of the meal, you want it to continue and so you just want to avoid as much awkwardness as possible.

Kristi Mayfield [00:24:13]:
Yeah. Making it seamless. And there's nothing worse, especially if you're like me and I always get flustered over the tip. Take that away from the table because nobody wants to see me like Trying to do mental math. Like, I love when they actually put the tip amounts and I can just check the box. That's super. Keeping it away from the table. I love doing that as well, especially at a business event.

Kristi Mayfield [00:24:34]:
And then I forgot to ask you earlier, you know, you mentioned, you know, obviously not drinking too much, and that is something of a challenge at a business dinner. And it's not intentional. And I think this is something I want people to realize. But when your server's responsibility is to keep the dinner flowing, to make sure plates are cleaned away from the table at the right time, glasses are never empty. But when you are at, you know, in a professional setting and you never know how much has been poured into your glass, I mean, you know, my. My tip is I typically am just. I'm a slow drinker to begin with, but I go really slow at business dinners, so I know that I never. I never let my glass get below half because then I know I'm only getting a little bit more in my glass.

Kristi Mayfield [00:25:24]:
And I will take a lot of time to drink that. Even if that, you know, lovely, sparkly, bright, you know, refreshing, light, gets a little bit warm. Still better than the opposite of consuming. Do you have any recommendations on how you handle it? I mean, that's how I do it is I just am the slowest drinker at the table, so I know my refill is not going to be the downfall of my Persona.

Molly Tomlin [00:25:47]:
Yes, you knew. When it comes to drinking and business meals, it depends. I would definitely suggest, you know, just drinking slower, because even though wine is amazing and we love it, and otherwise we wouldn't be having this conversation, be in this group. You know, it's still a business meal at the end of the day, and we still have to be professional. And the enjoyment and the social part of that is not really the point of it. There's. There's a reason why we're there. So being mindful of that.

Molly Tomlin [00:26:20]:
And so, yeah, drinking slower and just learning to keep an eye on that grass and stopping at that halfway point. And I think that's a great way if you were at a dip dinner where it is mix. So not everyone's drinking wine, so you're maybe ordering by the glass and you're ordering for yourself. Keeping it at like one to two.

Kristi Mayfield [00:26:43]:
Yes.

Molly Tomlin [00:26:43]:
Yeah, one to two. And then obviously, if you're out of a lunch and no one is ordering alcohol, you shouldn't order alcohol.

Kristi Mayfield [00:26:53]:
But

Molly Tomlin [00:26:56]:
just being really learning yourself and learning how to keep an eye on your glass and learning how to be like, oh, you know, I'm okay with, you know, what I have now, but thank you so much. You know, please, you know, give it to the rest of the table and things like that.

Kristi Mayfield [00:27:13]:
We have also learned there are restaurants who have say a 5 ounce, a 9 ounce and 12 ounce pours. Always stick with the lower end. But if a wine, if a restaurant does not have that, you can ask for a half a glass. So maybe you've had your first glass and everybody's. The social time is still going on. The conversation is amazing. You want to continue to be engaged, ask for a half glass. Because most restaurants will honor that and a lot of people don't know about that and some, some won't.

Kristi Mayfield [00:27:49]:
And then if they don't and you don't feel like you should have a whole one, then just, you could, like you said, just pass. But it's, it's a very, very nice way to be able to feel like you can continue the conversation but still be mindful from a consumption perspective. And that' becoming more and more in vogue in the, the food and beverage industry. I was just reading an article about it yesterday and I was secretly applauding because I think more, more people or more restaurants, more places need to, to implement that approach if they don't have the multi, multi sized boxes.

Molly Tomlin [00:28:24]:
Yeah, I think that's great. I also think really understanding wine and understanding which ones are going to affect you maybe more than others. Love red wine. Red wine is my absolute favorite, but I don't tolerate it as well as certain whites. And so if I'm at a networking event or a dinner where I am just ordering my own, I know the wines, varietals that are going to be great for me, then I'm not going to have any issue with and I, I deal with that, you know, I, I stick with the certain ones.

Kristi Mayfield [00:29:04]:
And like, it's amazing, right? It's, it's really amazing what drinking a 12 ABV or, you know, the alcohol is 12% versus a 14 and a half, 15% ABV. It's dramatic. So also, it's not just quantity, but you have to understand what's in it. So thank you for bringing that point up. I forgot to, to mention that and such a key point. Any closing remarks, Molly, Any closing thoughts that you would share with our members?

Molly Tomlin [00:29:33]:
You know, I think just when you are hosting these business events or these meals and stuff, just really making sure that you think about how can I best create a space for whatever it is that you are trying to accomplish. If you are trying to build that rapport with a client. Sign a client. How can I make sure that they feel cared and included and supported and all those things? Maybe that's with restaurant choice, maybe that's with mirroring how many dishes they order. So if they order three, maybe you ordered three as well, so that you are always having some food in front of you at the same time as them. Just really making sure that you are thinking about the comfort of the client or the guest in as many ways as possible.

Kristi Mayfield [00:30:28]:
What a great closing. I have learned so much. I've really enjoyed our conversation today. I have some tips now that I'm going to implement in the next time I am out to dinner with a potential client or doing an event. And I can't thank you enough for just sharing your wisdom and all of your experience with us. It's a unique category that you sit in and I'm excited to be able to share what you do with our membership.

Molly Tomlin [00:30:54]:
Thank you so much.

Kristi Mayfield [00:30:57]:
I have a newfound confidence when it comes to client entertaining and I know you share that feeling with me. If you have loved this episode, do me the honor of sharing it with a friend. Simply pause, go to your platform of choice, send a text to a friend with this link and say I think you would love this. And if you want to learn about all things wine related as well as Sip Society collective related, make sure you are following me on Instagram. My handle is Christy K R I S T I underscore Sip Society. If you would like to find out more about Sip Society Collective, you are a high impact woman. You love wine and you would love to translate it from fear and anxiety to confidence and connection. I am here to help.

Kristi Mayfield [00:31:51]:
Go to my website sipsocietycollective.com book a call with me today and we can chat about how Sip Society can help you make that happen. Until then, let's continue to learn wine your way. It.