HAYWARD -- Mark Reed had just completed a round of interviews for a job at Washington University in St. Louis in 1998 when his prospective employer invited him to dinner.

Unwittingly, Reed ordered a plate of spaghetti.

"I'm sorry I did," recalled Reed, a career counselor at Cal State Hayward's career development center. "I was not expecting dinner. I spilled some on my tie. If I had (taken) my dining etiquette class, I would have known to use a spoon to swirl the spaghetti instead of stuffing it into my mouth."

Reed didn't get the job and while he isn't sure whether his faux pas at the dinner table was a factor, he says, "I'm sure it made a negative impression."

Looking to help students avoid such dining missteps, the career center at Cal State Hayward is holding a two-part semi- nar titled, "Which Fork Do I Use? A Dining Etiquette Workshop."

Part one of the workshop was held last Tuesday at the Student Union and focused on manners and proper dining etiquette. In the second phase of the workshop, which will be held Wed-nesday at the Radisson Hotel in Dublin, students will apply din-ing techniques discussed at the lecture during a formal five-course dinner replete with a variety of plates, saucers, stemware and utensils.

"The young people don't understand the value of having good manners," said Pat Mayfield, a business consultant who is conducting the workshop for the university. "In business, having good manners, knowing the rules of manners and etiquette, can become very valuable."

About 125 people -- including students, teachers and administrators -- have paid $10 each to attend the workshop, making it one of the more successful events of its kind ever at the university.

"I have marketing material here that I'm not putting out because we're sold out," Deed said. "We were hoping to have 50 or 60 people. That was our goal. It's just been amazing the number of students who signed up."

During the first part of the workshop, Mayfield showed a video outlining the various different utensils used in a formal dinner.

"I was so nervous when I saw two forks," said Jialan Su, a graduate student majoring in economics and accounting. "I don't know if I should put my drink on the right-hand side or left-hand side. This is a great way we can learn, and we can apply it."

Mayfield said proper table manners can be the difference in receiving a job offer.

"The young people don't know the value of having good manners in today's economy," she said. "The competition is greater. When it comes down to the second or third interview, and they're placed in a social situation, such as being taken out for lunch or dinner, if they don't feel comfortable, it could be a deal-breaker."

The workshop covers a wide range of topics, such as what meals to order; the proper ways to converse; and things to avoid, such as laughing and drinking too much.

But, most importantly, students learn to identify "what stuff belongs to them" when seated at formal dining table. That can present quite the challenge for students. Not everyone can distinguish a salad fork from a dining fork, or a soup spoon from a dessert spoon, or a water glass from a cocktail glass.

And what about the proper way to pass salt and pepper -- "They're married and always go together," Mayfield says -- or what to do with the napkin when leaving a table? (If you're going to return to the table, place it on your seat. Otherwise, leave it on the table.)

"We really talk about the place settings," Mayfield said. "We'll cover the challenging foods, the proper way to eat breads, salads and soups."

All that stuff sounds easy, and many people may take table etiquette for granted. But to Su, the workshop has introduced her to an entirely different culture.

"It's really helpful for us," Su said. "We have no other way to get to know about this. We don't have too many chances to get exposed to this kind of situation. It's really helpful to students.

"It's a great workshop. They should offer this kind of thing each quarter."