{"id":3999,"date":"2025-05-19T15:20:45","date_gmt":"2025-05-19T13:20:45","guid":{"rendered":"https:\/\/venturngroup.com\/?p=3999"},"modified":"2025-09-13T13:39:10","modified_gmt":"2025-09-13T11:39:10","slug":"3999-2","status":"publish","type":"post","link":"https:\/\/venturngroup.com\/en\/3999-2\/","title":{"rendered":"At the table with VYP"},"content":{"rendered":"

At the table with VYP<\/h1>\n
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\n

On May 7th, the Venturn Young Professionals (VYP) gathered for a unique and memorable evening: an etiquette training session held at the distinguished <\/span><\/b>Soci\u00ebteit aan de Maas<\/span><\/i><\/b> in Rotterdam. This was not just any dinner\u2014it was an evening designed to refine our understanding of etiquette in professional settings, facilitated by etiquette expert Robert Wulffele, and enriched by the presence of VYP alumni.\u202f<\/span><\/b>\u00a0<\/span><\/p>\n

Networking with Alumni<\/span>\u00a0<\/span><\/h3>\n

The etiquette dinner was one of those unique moments within the curriculum where everything came together\u2014training, tradition, networking, and self-awareness. But before the dinner began, we were each tasked with reaching out to a VYP alumni to accompany us as our dinner partner.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201c<\/span><\/i>With some help from Julie and previous alumni, I reached out to Dionne van Ommen. I was particularly interested in hearing more from women who had been through the programme and how they tackled challenges in the maritime sector.<\/span><\/i>\u201d – Virginia<\/span><\/i> Gonz\u00e1lez (VYP’er)<\/span><\/p><\/blockquote>\n

The conversation with Dionne and her story about her current work at the Port of Rotterdam Authority gave Virginia a refreshing perspective on the VYP journey and reminded her how many different paths this program can open up.<\/span>\u00a0<\/span><\/p>\n

Dresscode<\/span>\u00a0<\/span><\/h3>\n

Another part of our preparation involved adhering to the <\/span>Tenue de Ville<\/span><\/i> dress code. For Virginia, one of our fellow VYPers, this required some creativity:\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cI googled the theme and went down a Pinterest rabbit hole. Every source gave a different interpretation. But eventually, I understood that Tenue de Ville meant a polished, daytime formal look. Luckily, I had a few dresses that fit the description and felt confident reusing them for the evening.\u201d\u202f<\/span><\/i>\u00a0<\/span><\/p><\/blockquote>\n

\"\"

The training: From Napkin to Small Talk<\/h3>\n

The evening itself began at 18:00, with the beautiful backdrop of the river Maas adding a touch of magic to the event. Alumni and current VYPers mingled in the softly lit setting, dressed to impress and ready to absorb everything Robert Wulffele had to share.\u202f<\/span>\u00a0<\/span><\/p>\n

By 19:00, we took our seats at elegantly arranged tables, where name tags and an array of cutlery awaited us. Wouter van Dijk opened the evening with a warm welcome, explaining the relevance of etiquette\u2014not just in dining, but in shaping professional presence and confidence in high-stakes environments. After welcoming Robert Wulffele, the training officially began.\u202f<\/span>\u00a0<\/span><\/p>\n

As bread, butter, and wine were served, Robert started with the basics: time management at formal events, napkin etiquette (folded in three, placed on your lap), and the correct way to excuse yourself from the table (napkin placed neatly on your chair). We then learned how to handle bread\u2014tear, do not slice!\u2014and butter it gracefully from your plate.\u202f<\/span>\u00a0<\/span><\/p>\n

One of the highlights was the toast. Robert emphasized that in Dutch etiquette, clinking glasses is not necessary. Instead, you are expected to make eye contact and subtly raise your glass. This moment sparked a quiet nervousness among the guests\u2014many of us hesitated, second-guessing our every movement.\u202f<\/span>\u00a0<\/span><\/p>\n

Etiquette in practise<\/span>\u00a0<\/span><\/h3>\n

As the courses progressed, so did the knowledge. The appetizer\u2014a delicate prosciutto dish\u2014was accompanied by guidance on how to use the small fork provided. Conversations flowed easily, mixing work-related discussions with personal insights, all under Robert\u2019s watchful (and patient) eye.\u202f<\/span>\u00a0<\/span><\/p>\n

The second course, a plate of white asparagus, brought more instructions on utensil usage and maintaining an appropriate pace. Afterward, we were asked to fold our name cards and switch seats, a thoughtful gesture that allowed for broader networking.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u2018\u2019I appreciated the opportunity to meet more colleagues and hear their perspectives on the programme\u2019\u2019<\/span><\/i>.\u202f<\/span>\u00a0<\/span><\/p><\/blockquote>\n

The main course featured a traditional Dutch warm dish served with red wine. By this point, many of us were still glancing at Robert before making a move, trying our best to get it right. There was something humorous yet endearing about an entire room of adults waiting silently for etiquette cues.\u202f<\/span>\u00a0<\/span><\/p>\n

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Finishing with Sweetness and Wisdom<\/span>\u00a0<\/span><\/h3>\n

Dessert rounded off the evening with two options: a strawberry mousse and a cheesecake. During dessert, Robert answered our submitted questions\u2014everything from how to politely exit an uninteresting conversation to handling jacket buttons and trousers without wrinkling too much.\u202f<\/span>\u00a0<\/span><\/p>\n

One detail that stood out too many of us was the tradition that if a woman leaves a group of six (three men, three women) to use the facilities, all the men should stand as a sign of respect. Other topics included cross-cultural etiquette differences, reminding us how context and cultural awareness are essential in today\u2019s globalized business world.\u202f<\/span>\u00a0<\/span><\/p>\n

As the night ended, Niels Romme gave the final thank-you speech, expressing his gratitude for everyone\u2019s participation and inviting us to enjoy a final cup of coffee and take a group photo to commemorate the evening.\u202f<\/span>\u00a0<\/span><\/p>\n

More than table manners<\/span>\u00a0<\/span><\/h3>\n

Looking back on the evering, Virginia felt it was more than just a lesson in table manners. It was a powerful reminder that how you present yourself\u2014especially in formal and professional settings\u2014can significantly shape how we are perceived. Etiquette is not about elitism; it is about respect, attentiveness, and confidence. She found that she was already applying some of the things she had learned in everyday life – to the surprise (and admiration) of friends and family over dinner.<\/span>\u00a0<\/span><\/p>\n

This was more than a training – it was an experience she will take with her to her next challenge as a Venturn Young Professional.<\/span>\u00a0<\/span><\/p>\n

The VYP program: more than work experience<\/span>\u00a0<\/span><\/h3>\n

The etiquette dinner was part of the VYP curriculum. The VYP Programme is a 24-month traineeship focused on the maritime supply chain sector. During these two years, we work on a wide variety of projects at different maritime and logistics companies, aligning with our individual areas of expertise. While the technical and operational exposure is significant, what truly sets the VYP Programme apart is the dual emphasis on personal and professional development. Every month, we attend intensive training sessions covering hard skills like Lean Six Sigma and IPMA-D, and soft skills such as leadership, personal branding, and effective communication. Throughout our assignments, we also receive ongoing coaching and have regular intervision sessions with fellow VYPers, creating a strong sense of community and support.\u202f<\/span>\u00a0<\/span><\/p>\n<\/div>\n

<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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