As host, you are one who decides when to start discussing business. That will depend on a number of factors such as time of day and how well you know your clients. At breakfast, time is short so get down to business quickly. At lunch, wait until you have ordered so you won't be interrupted. Dinner, more social occasion, is a time for rapport building. Limit business talk and do it after main course is completed.

When you know your clients well, you have more of a basis for small talk. However, because you have established a business friendship, you can eliminate some of chitchat when time is an issue. When you don't know your clients well, spend more time getting acquainted before launching your shoptalk.

Sometimes you simply need to use your own judgment about when to get down to business, realizing that if you wait too long, your clients may start to wonder why they were invited. If you begin too early in meal, your guests might suspect that you are more interested in their money than you are in them.

Keep an eye on time, but don't let your guests see you checking your watch. Breakfast should typically last an hour; lunch an hour and a half. Wrap up your business dinner in two to three hours, no more.

Handle any disasters with grace. With all your attention to detail, things can still go wrong. The food may not be up to your standards, waiter might be rude or people at next table boisterous and out of control. Whatever happens, make sure you are not one to lose control. Excuse yourself to discuss any problems with staff. Your guests will feel uncomfortable if you complain in front of or to them.

Limit amount of alcohol you drink at business meal. The three Martini lunch is mostly a thing of past. However, cocktails and wine are still part of business dinner. Since alcohol can have same effect as truth serum, keep your consumption to one or two glasses. When guests are drinking liberally and you sense trouble, excuse yourself and discreetly ask server to hold back on refilling wine glasses or offering another cocktail.

Your conduct over meal will determine your professional success. If you pay attention to details and make every effort to see that your clients have a pleasant experience, they will assume that you will handle their business same way. Before long you could have them eating out of your hand.

(c) 2005, Lydia Ramsey. All rights in all media reserved.

Of course nothing is free, and your merchant account is no exception. The amount that you must pay will vary from company to company but basics of your bill should be same. If company you are considering is charging more you may wish to seek another merchant account provider.

The biggest single cost is set up costs. Your set up costs include your application fees, equipment costs and deposits. These fees tend to average about $275 but vary depending upon options you have selected. For example, your start up costs will be much higher if you have decided to purchase your credit card processing equipment instead of leasing it. This may be an economically viable solution after adding up amount of deposit that will be required if you lease equipment and leasing fees for a year.

Another thing to keep in mind is amount that your merchant account provider will be charging for each completed transaction. On average you will be charged 2.5% of sale and there may be a few more annual fees. Be sure to very closely examine that amount you will be paying and what additional fees you may have to pay as each company will be different and difference may save you a lot of money each year.

Starting and having a business grow is a very exciting time for any business owner. As you expand into new markets, such as online sales, you will find a plethora of new options and opportunities. After deciding to expand be sure to carefully consider your options in order to make your next step as smooth and cost effective as possible.