Christmas Traditions and Gift Ideas

Christmas gift-giving has become a tradition in the corporate business world. By giving your clients a gift, you let them know that you truly value them and their business and look forward to working with them in the future. Handled appropriately, giving Christmas gifts can have a beneficial impact on your business. Everyone loves receiving a well thought out gift. So this year follow these tips to choose a memorable and appropriate Christmas gift.

1. First off, check into your own company and your client’s company policy regarding gift-giving and receiving. These days many companies have strict rules (such as a limit on the monetary value a company employee can give or receive) to reduce the appearance of any impropriety or bribery. Many times policies of this nature will be laid out in an ethics manual.

If you are in the middle of contract negotiations or a bidding process, we recommend that you hold off on giving gifts until the deal is closed. You don’t want your gift to be misinterpreted as an attempt to inappropriately influence the outcome. Remember that government employees are prohibited from accepting any Christmas gifts.

2. If this is the first year that you will be giving gifts to clients, think long and hard about what kind of gifts you want to give and how much you want to spend. Once you start gifting, it becomes a tradition and clients tend to “expect” to get something equivalent to the previous year’s gift. The last thing you want are disappointed and resentful clients whose gift expectations didn’t get met. If you gave gifts last holiday season, be sure to continue the tradition by following up with an equivalent or an even more special gift this year.

3. Determining what to spend can be a difficult task. Gifts that are inexpensive can sometimes be interpreted as an obligatory gift that does more harm than good. However, giving gifts that are too extravagant and expensive can be construed negatively (as if you are trying to “buy” their business). A general rule of thumb is that gifts going to clients have an average cost of $50 - $60 and usually don’t exceed $150 unless they are going to a large office group or someone high up at the company. Company hierarchy should definitely influence how much you spend (or how special the gift is) because appearance is everything to these people and they don’t want to be embarrassed. The CEO of a company should get something more expensive than say the Advertising Director. If you are buying gifts for individuals all at the same level within close physical proximity to one another, you may want to consider giving them all something similar or the same gift altogether so that you don’t create animosity or the appearance of favoritism.

4. If you are in the referral business (and even if you aren’t), you should keep a file on all your client’s likes and dislikes, hobbies and other personal information that you obtain through conversing with your client. If you have such information, you should choose your gifts to align with each client’s interests and tastes. If you know that they are a sports junkie, then tickets to a hockey or basketball game would surely be a hit. Everyone wants to be validated and giving a personal gift makes your client feel special. If you don’t know your client’s interests this year, start a file today so that you have that information for next year’s holiday gift-giving. In the meantime, go with a gourmet gift. We all have an interest in eating after all!

5. Edible gourmet gifts are always a sure bet. Try to find gifts that have a wide range of snack items (that don’t need to be prepared). By having an extensive selection of items like a gourmet gift tower or snack gift basket, your recipient will likely find something that they can enjoy even if they are diabetic or allergic to nuts, etc. We recommend avoiding gifts with liquor altogether because many people and companies have religious, ethical or personal problems with alcohol. No need to offend anyone! If you are sending gifts all across the U.S., you could always send a regional or state themed gift basket. For instance, if your company is based in Virginia, send a basket with regional items like Chesapeake Bay chips and Virginia peanuts. Many folks haven’t ever tasted the crunchy peanuts from that region, but once they do, they’ll be ordering them for themselves and they’ll be thanking you for sharing a taste of Virginia.

6. Christmas holiday gifts are not about promoting your company - they are about saying “Thank You.” So if you want to use your company logo in the gift, do it elegantly and tastefully. Don’t cover an entire gift in your logo - it is just plain tacky. Imprinted ribbon or a small logo on a tin or gift box are always good options for logo inclusion.

7. Finally, avoid gifts that convey religion or politics. Stick with Season’s Greetings or Happy Holidays!

Ponnukohur

These Icelandic Christmas delicacies come from the kitchen of Marianna Wendel.

• 2 eggs
• 1/3 cup sugar
• ¼ tsp. salt
• ½ tsp. cinnamon
• ½ tsp. soda
• 1 tsp. baking powder
• ½ tsp. vanilla
• ½ cup sour cream or buttermilk
• 1 ½ cup flour
• 2 cups sweet milk

Beat eggs and add sugar, salt, vanilla, and cinnamon. Dissolve the soda in a little boiling water, mix with sour cream, and add to mixture. Add flour and baking powder sifted together. Beat well and gradually stir in the sweet milk. To fry use a crepe pan. Heat and rub with butter, then pour about 1 cup batter on it. Tip pan around until entire bottom is covered. Set back on high heat as quickly as possible, then turn and fry on other side. Stack in a pile, sprinkle with sugar or fold with jam and whipped cream. Makes about 26 cakes.

Vinarterta

• 1 cup butter or margarine 2 cups granulated sugar
• 1 cup brown sugar
• 3 eggs separated
• ½ cup whole milk
• 5 cups flour
• 3 tsp. baking powder 1 tsp. baking soda
• 1 tsp. cardammon
• 1 tsp. lemon flavouring 1 tsp. almond flavouring 1 tsp. vanilla
• 2 lbs. prunes (soaked overnight)

Mix first 12 ingredients together using only 1 cup of the granulated sugar. Divide dough into seven parts and pat onto baking sheets. Bake at 450cF. or less, until golden. Put layers together with prune filling between. Cut in small squares.

Prune filling: Boil prunes in enough water to cover them, cool, pit, mash. and put back on stove. Bring to boil with 1 cup granulated sugar and part of the water the prunes were boiled in. The mixture must be like thick jam.

Laufabraus

• 2 lbs. flour
• 1 ½ tsp. baking powder 1 tsp. salt
• 4 qts. milk
• Oil for deep frying

Boil the milk. Put the flour on the table and mix with salt and baking powder. Pour the boiling milk over it gradually and mix well. Knead dough until it is glossy and without any cracks. It should not stick to the table and the dough should be tough and solid. Shape into rolls which are divided into equal pieces. Roll the pieces in the palms of the hands to form even cakes that are spread out as thin as possible. The cakes should be round in shape and about the size of a small platter. All kinds of patterns are carved into the cakes with a knife. The cakes are then deep-fried in hot fat until light brown.

This is mainly a North Icelandic dish. It is usually made before Christmas and all members of the family gather together to carve patterns into the cakes.

To make a Santa Claus costume is quite easy, inexpensive and creates endless fun. Moreover, if it is well made it will last for years and may be used at various Christmas festivities. You will need five yards of bright, sport red flannel, which costs 40 to 70 cents a yard, depending on the quality of the goods, half a dozen large white buttons, two spools of scarlet thread, and a small bottle of LePages glue. The fur trimmings and whiskers may be had for the making.

Let us first make the fur trimmings. On our farms are wild rabbits which are now turning white. The men folk must supply us with seven good skins which have been carefully removed and stretched over wooden frames to dry. When dry, they may be tanned, or, if clean and free from fat and meat, may be used as they are, for the costume is used only once a year and little actual wear takes place. Trim off the ragged edges (the tail and legs) and with a sharp knife carefully cut the skin into a long strip 2112 to 3 ins. wide. This is done by starting at the bottom and working round and round in a spiral to the top. Six good skins will trim the garments, and one good skin makes the collar.

Our old grey mare contributed the whiskers from her nice white mane. Everybody helps to make Christmas a success, and one must sometimes call in the aid of our animals as well. My faithful collie gave the mustache from his beautiful white collar. Doll’s hair is merely stuck on with glue. We will do the same with the whiskers. As Dad might object to our sticking the whiskers on his face, we must make a mask on which to glue them. His chin and cheeks are covered with a piece of brown paper, over which is drawn a piece of cloth on the bias and fastened on top of the head. Loose parts of cloth should be drawn together with a needle and thread, making a snug fit all around. Now, take a soft lead pencil and mark out the area to be covered with the whiskers. This should extend from in front of the ears down around the chin, but need not extend much around the throat. The mask is now removed and placed around something as nearly the shape of the face as possible. We used a rather bottomed jug on which the mould was placed. The hair from the mare’s mane is carefully removed with a pair of shears, the butts of the hair being kept together in as compact form as possible. Take a liberal supply of glue and smear the point of the chin well, and then a tuft of the longest hair is carefully placed in position, the butts of the hair being well imbedded in the glue just as though growing there. If properly supported several tufts may now be placed in position and allowed to dry undisturbed. Continue to build it up step by step, a little now and then during the evenings, placing the longest tufts at the bottom, gradually working upwards until the ears are reached where the shortest tufts are placed.

Finish with a little of the finer dog’s hair. Rough edges are carefully trimmed off where the cloth shows. Holes are cut for the ears. A piece of garter elastic is sewn on the top to securely hold it in place.

The mustache must now be made in the same way. A piece of cloth, the width of the upper lip and long enough to reach to the ear lobes is stitched onto a piece of garter elastic and placed in position over and behind the head, where it is securely held in place. When ready, this mustache is put on first, and then the beard covers up the supports.

The coat is very simple. It is not going to be worn every day, and the looser it is, the better. A man’s dressing gown, or a pattern of one, may be used as a guide. More than one man may use it so cut the goods plenty large enough.

Any odd pieces may be stitched together to form a cap or toque. A piece 24×26 inches will do nicely. Stitch the fur along one edge and turn up; then run up the seam, leaving the top open. Gather up the top about three inches from the end and securely fasten. Now cut the remaining three inches into strips to form a tassel. Put the cap on and suitably arrange and stitch the tassel to one side. Pull-over stockings may be made from other odds and ends if it is desired to hide the legs.

One Christmas Eve, a CPR bachelor sat in his lonely quarters in a small prairie town. He was in a retrospective mood, and there passed through his mind visions of Christmases of the long ago when there was always a joyous throng gathered around the gift-laden tree. He recalled letters addressed in cramped little hands to Santa Claus, thought lovingly of dear faces of those far-off days, and felt very dreary. Thinking, too, of his friends who had recently forsaken the ranks of bachelordom, he was overpowered by a sensation of unutterable loneliness.

Throwing on his greatcoat and cap he went out into what seemed to him a cold and cheerless night. Wandering down the street, and entering a clothing store, he bought a pair of lady’s silk stockings, took them back to his room, hung them in front of the fireplace and pinned to them the following note:

“Dear Santa Claus - Please try and fill these for me before next Christmas.”

Christmas Dinner

Dear Charles -

The torpor of the feast

Still steeps me in its charm, as here I sit beside the stove Contented, placid, warm,

And wonder if my gastric power is competent to wage

Digestive war ‘gainst this assault of turkey stuffed with sage.

And if it isn’t - “What the hell.” Just let the nightmares prance this night upon my stomach’s full and round protuberance;

For I have had a jolly time,

And “Peace on earth” I sing,

“Good will to men,” with hope that they have also had their fling.

‘Twas one o’clock when I went down with vaulting appetite,

And sat with Dickey at my left, the artist at my right;

Hard castle worked the carving knife, Miss Peck a welcome smiled,

While Gertrude piled side dishes full, and giggled as she piled.

With clatter loud the fray began,

We wrought with might and main and knives and forks and everything a victory to gain.

Cranberry sauce was like the dew when fierce the sun doth shine; and celery went down like corn before devouring kine.

But soon the ardor that inspired the first assault was spent,

And on us all began to fall the spirit of Content.

We laid our knives and forks aside, each heaved a happy sigh,

Then took a swig of cider (hard) and wrestled with the pie.

Next came the oranges and nuts, with Dickey’s flow of jests,

And squirmings around in corsets and the opening of vests;

And then reluctantly we rose and up the groaning stairs,

With lagging feet we slowly climbed, and sought our various lairs.

Yes, I was full! I am so still!

Nor deem that fullness sin,

Though Faith and Fasts go hand in hand, to feasts my Hope I pin,

In the entire world I doubt if there’s a saint with soul benign

Whose feeling of good will to men is more sincere than mine?

And so, dear boy, I write to you to wish you well and say

I hope that you abdominal distension feel today,

To hell with liver, blues and dumps! Who cares for griping bile?

Tonight I’ll pledge you as of old in foaming Staten Isle.

What matters it if now and then the wolf should near us snarl? We’re better than the candid fool who bugs his golden “bar’!”

A greeting I give unto all,Into whose hands this paper chances to fall.A greeting which often our fair hearts doth cheer, ‘Tis “A Merry Christmas and Happy New Year.”