Thanksgiving is a great opportunity to practice the same table manners you will use in business meals.
So here are some Thanksgiving platitudes (because your platitudes determine your altitude):
Let your host/hostess start the passing, before you start amassing.
Pass items to the right (counterclockwise) and hold big platters for the person to whom you are passing.
Allow the host/hostess to begin, before you dig in.
Also place your napkin in your lap when the host/hostess does.
Salt and pepper are passed together.
If someone asks for just the salt, still pass them together, one in each hand. Some etiquette instructors say, "They are married." But it might just be a mutually beneficial, co-dependent relationship.
Don't eat the roll whole.
Don't make a "butter sandwich" by halving the roll and putting butter in the middle. The proper way is to tear off a bite-sized piece, butter it, then eat it.
Be a peach and don’t reach.
Say, "Please pass the…” and “Thank you" when it arrives.
Eat and repeat: stick with the same style.
You can't eat your turkey (or tofurkey) Continental style (fork tines down) and everything else American style (fork tines up).
Seconds should be offered, before you take more.
On second thought, at a business meal, don't take seconds.
By the book: thou shalt not harangue the cook.
No lectures on sodium or fat content or what you can't eat. Eat what you can and zip it on the rest. Speaking of zipping it, if you are having Thanksgiving at a restaurant buffet, you may not bring a Zip Loc bag. Ditto for someone else's home.
Happy Thanksgiving! I am thankful for everyone who is reading, including the Canadians who celebrated Thanksgiving last month.