Podcast Summary: This Is Purdue

Episode: "Holiday Party and Job Interview Etiquette: The Complete Playbook"

Date: November 13, 2025
Host: Kate Young
Guest: Antony Cordran, Westwood Estate Manager and Event Coordinator, Purdue University

Episode Overview

This festive and practical episode of "This Is Purdue" dives into the nuanced world of holiday hosting, networking, and professional etiquette, featuring insights from Antony Cordran. With more than two decades managing Purdue's presidential estate and teaching business etiquette, Antony shares time-tested tips, memorable stories, and behind-the-scenes glimpses from Westwood, the official home to Purdue presidents.

Listeners are treated to etiquette advice fit for students, job-seekers, alumni, and anyone looking to impress at their next event—all served with British charm, hospitality wisdom, and even a debate about how to properly eat a scone.

Key Discussion Points & Insights

Antony’s Background and Westwood Journey

• [05:04] Antony's international upbringing, moving from the UK, living in Asia, and working in Swiss hospitality, cultivated his service mindset and attention to detail.
• [06:34] Early career as a Butler at Blenheim Palace, including hosting royalty. First guest: Prince Philip.
  • Quote: "My first guest was Prince Philip, and so it was a little overwhelming at times..." – Antony [05:34]
• [07:14] Connection with former Purdue President Martin Jischke at Iowa State led Antony to Purdue.
• [08:42] At Westwood since 2000; responsibilities include maintaining the estate, coordinating events, and upkeeping Purdue's “front door.”
• [13:15] Notable memories: Entertaining dignitaries (Secretaries of State Madeleine Albright, Colin Powell, Condoleezza Rice; Laura Bush); tight event timelines; serving the full range of Purdue’s community.

Event Logistics & Stories from Westwood

• [17:37] The role of planning, adaptability, and attention to detail when preparing for events and dinners at Westwood.
  • Preference for intimate, single-table settings for better guest interactions.
  • Using Indiana-sourced foods, including produce from student farms.
  • Importance of having contingency plans: "Have a plan B, a plan C, and hopefully never have to use them, but a plan D just in case." – Antony [20:05]
• [14:45],[16:07] Entertaining logistical challenges: power outages trapping presidents outside, pets sneaking in, coordination with the fire department.

Business Etiquette Principles

• [21:50] Antony's teaching approach:
  • Starts from the premise that "common sense isn't that common anymore."
  • Aims to empower students to feel comfortable in formal, unfamiliar settings.
  • Quote: "Your resume says a lot about you, but it's only two-dimensional. When you walk in the door… and I watch you eat, I think, I don't think this is going to work. That's why we do it." – Antony [23:20]
• [24:10] Meal interview tips:
  • Choose manageable menu items.
  • Match the pace of others at the table.
  • Don't show off by ordering extravagantly.
  • Balance eating and conversation; be considerate in group settings (e.g., passing condiments).
  • The art of holding a plate, fork, and glass in one hand for receptions.
  • Memorable moment: Several students credit Antony’s “one-hand” method for helping them at events. [28:43]
• [26:52] Dress and comportment reflect how you’d treat a company’s resources.

Holiday & Social Event Etiquette (Holiday Playbook)

Host/Guest Gifts

• [39:11] Gifts are optional; being present is valued above bringing an item.
• Prefer easy, manageable gifts (ornaments, food, flowers already arranged).
  • "The host has asked you there because they want you there. They didn’t necessarily want you to bring anything." – Antony [39:11]
• Bottle of wine: if brought, it’s a gift—not to be expected at the event. Don't take it home if unopened!

Small Talk & Conversation Starters

• [43:22] Prepare open-ended questions; do your homework.
• Active listening enables richer conversation and natural follow-ups.
  • Compare "conversation to a tennis match—you volley, add, and return."
• Weather is never a bad opener; reference local news or mutual interests.

Departing Politely—No Irish Exit!

• [47:08] Always make the host aware you came and when you’re leaving, even if only with eye contact or a brief "thank you."
  • "Just try and make some contact with the host to say, this has been wonderful, but I do have to dash." – Antony [47:22]

Top Do’s and Don’ts for Events

• [48:58]
  • Don’t dominate the conversation; let others eat and speak.
  • Avoid overindulgence or eating messily; use the “buffet rule”—if three or more are seated, begin eating.
  • Wait for others before sitting or eating.
  • Don’t argue over splitting the check (just split it evenly).
    • "All I'm going to remember when I walk out, is that you were trying to short me for $2. Not worth it." [54:17]
  • If you see diners struggling with hospitality appetizers, that's by design: "We in hospitality love to watch people fail. That's why we design food like that." [51:38]
  • Adapt, be flexible, and remember: Good manners can make a lasting impression.

Antony’s Reflections on Purdue, Community, and Career

• [33:35] On staying at Purdue: Variety of experiences, Midwest hospitality, personal growth through unexpected career paths.
• [37:16] Life at Purdue under four different presidents keeps things fresh, new, and fulfilling.
• [37:24] On community: "There's a lot to the sort of the Midwestern warmth and welcoming feel."
• [31:55] Winning the Special Boilermaker Award was an emotional, meaningful milestone.

Scone Preparation and British Etiquette

• [03:18],[29:23] Listeners are treated to an audio “demonstration” of English tea and proper scone (or "scone") etiquette:
  • Always jam first, then cream (the Cornish way).
  • Never cut a scone; split it by hand.
  • Use bite-sized servings for neatness; “complicated being English!” – Antony [30:27]

Notable Quotes & Memorable Moments

• "Common sense isn't that common anymore, and it's not rocket science. But I do—it does help rocket scientists get better jobs." – Antony [01:07, 21:50]
• "You have to have a plan B, a plan C, and hopefully never have to use it, but a plan D just in case." – Antony [20:05]
• "If you look like you're looking after your own clothes and your shoes are shined, it's likely to tell me that you're going to look after someone else's assets just as well." – Antony [26:52]
• "Small talk leads to big talk." – Antony [45:25]
• "The key is to try and make sure that your host knew you came." – Antony [47:22]
• "We in hospitality love to watch people fail. That's why we design food like that." – Antony [51:38]
• "All I'm going to remember when I walk out, is that you were trying to short me for $2. Not worth it." – Antony [54:17]

Timestamps for Key Segments

• Antony's career journey and arrival at Purdue: [05:04]–[08:42]
• Westwood’s role and daily logistics: [08:51], [17:37]
• Memorable guests and behind-the-scenes stories: [13:15]–[16:07]
• Principles of etiquette and course highlights: [21:50]–[24:10]
• Holiday gifting and guest etiquette: [39:11], [41:15]
• Small talk tips: [43:22]–[46:46]
• Polite exit strategies: [47:08]
• Top etiquette do’s/don’ts and check-splitting: [48:58]–[54:17]
• Reflections on Purdue and the community: [33:35]–[37:24]
• Scone and tea traditions: [03:18], [29:23]

Episode Takeaway

Antony Cordran’s advice reaffirms that etiquette isn’t about rigid rules, but about making others comfortable, being present, and leaving a positive impression—whether you’re attending dinner at Westwood, networking at a corporate function, or seeking your first job. His warmth and wit invite listeners to see etiquette as both practical skill and a gesture of thoughtfulness—one that sets Boilermakers, and anyone, up for their next "giant leap."