Most people, no matter how competent they are, break into a cold sweat when they have to speak in public. This is perfectly natural, like being afraid to touch eels. But once you learn a few of the “tricks of the trade” used by professionals, you find it’s surprisingly easy, and can even be fun! I’m talking here about eel-touching. Public speaking will always be awful.

There are, however, some standard techniques you should be aware of:

1. ACT VERY NERVOUS. A lot of inexperienced speakers try to act cool and confident, which is a big mistake because if your audience thinks you’re in control, they’ll relax and fall asleep. So you want to keep them on their toes. Have a great big stain under each armpit. Speak in a barely audible monotone. From time to time, stop in mid-sentence and stare in horror at the water pitcher for a full 30 seconds. Try to create the impression in your audience that at any moment they may have to wrestle you to the conference table and force a half dozen Valiums down your throat. After a while, they’ll start to feel really sorry for you. They’ll help you finish your sentences. At the end, if you ask for questions, the room will be as silent as a tomb. If anybody even starts to ask a question, the others will kick him so hard he may never walk again.

2. ALWAYS START WITH A JOKE. Probably the most famous example of a good opening joke is the one Abraham Lincoln used to start the Gettysburg Address. “Four score and seven years ago,” he said, and the crowd went nuts. “What the hell is a score?” they asked each other, tears of laughter streaming down their faces.

3. USE QUOTATIONS FROM FAMOUS DEAD PEOPLE. You can obtain these in bulk from Bartlett’s Familiar Quotations, a book of quotations nobody is familiar with.

4. USE A PIE CHART. This is pretty much a federal requirement for making a business presentation. It has to have the words “market share.”

5. IF YOU HAVE TO SCRATCH SOMEPLACE LIKE YOUR CROTCH, DRAW THE AUDIENCE’S

ATTENTION AWAY FROM YOURSELF VIA A CLEVER RUSE. Like, you could suddenly point at the window and say, “Hey! What the heck is that!”

Now let’s see how you’d put all these elements together. Suppose you’ve been called upon to make a presentation to top management from all over the country to explain how come a new product, Armpit Magic Deodorant Soap, is not selling well. Here’s what you’d say:

“Good afternoon. A priest and a rabbi are playing golf. The priest hits an incredible shot, and ...”

(30-second pause)

“Staring at this water pitcher, I am reminded of the Bartlett’s familiar quotation by the ancient dead Chinese painter, Ku Kai-Chih, who said: ‘Of all kinds of painting, figure painting is the most difficult; then comes landscape painting, and next dogs and horses.’”

...

“But as this pie chart shows ... Hey! What’s that over there, away from my crotch!!??”

“Ha ha! My mistake. But as this pie chart shows, our ‘market share’ for Armpit Magic Deodorant Soap is not going to improve in a day, or even two days. It’s not going to improve until we figure out some way to make it stop causing the consumer’s skin to develop oozing craters the size of Susan B. Anthony dollars. Thank you, and you’ve been a wonderful audience.”

When you’re trying to get a prospective client to sign a big contract, it’s a good idea to get him away from the formality of the office and into a relaxed dining environment that is more conducive to getting liquored up. But you must select the restaurant carefully: it could destroy the whole effect if his entree were to arrive in a colorful box festooned with scenes from Return of the jedi. No, you must select a classy restaurant, the kind with valet parking and dozens of apparently superfluous personnel lounging around in tuxedos. You can tell this kind of restaurant by its name.

Eduardo’s

La Pleuve en Voiture

Ye Reallie Olde Countrie Manour Downes Inne

Booger’s

The Chew ‘n’ Swallow

Commander Taco

When you arrive at the restaurant, turn your car over to the youthful narcotics offender in charge of valet parking and promise him a large tip if he doesn’t drive it over any preschool children. Now go inside, where you’ll be approached by the maitre d’hotel (literally, “man who run de hotel”). He will ask: “May I help you?” They’re always making this kind of snotty remark.

This is where you get to show your prospective client that you have a great deal of savoirfaire (“five” dollar bills”). Hand the maitre d’ some money. Make sure the prospective client sees this; you might have to snatch it back and hand it over again several times, just to be on the safe side. Then say: “A table for two, my good man.” Wink at the prospective client when you say this, so he will realize that you are “slipping” the maitre d’ a little something” to “grease his palm.”

At this point, the maitre d’ may say something like: “But sir, it’s 11 A.M. and we don’t open for lunch until noon.” He is indicating here that he would like several more five-dollar bills. This kind of thing goes on all the time in classy restaurants. Give your prospective client a knowing elbow in his rib cage, then stuff several additional bills into the maitre d’s breast pocket and say: “Oh, I’m sure you can find a table for us.” Don’t quit until he gives you one.

When you are seated, your waiter will arrive with the menus and make the following three statements, all of which are required under the Federal Waitperson Control Act:

1. His name is Thad.

2. It will be His Pleasure to serve you.

3. Would either of you care for a cocktail.

(By the way, this is an ideal opportunity for you to make a witty remark, such as: “What, exactly, is involved in ‘caring for’ a cocktail? Do they need special food?” This will cause Thad to roar with approving laughter. Tip him $5.)

Now as regards cocktails: the days of the “three martini lunch” are long gone. In today’s high-pressure, brutally competitive business environment, you want a minimum of four martinis, and you want them before the salad comes. Order the same for your prospective client. If he balks, stress that you’re paying for them, but that he should not feel obligated because of this.

Now it’s time to examine the menu. This requires a great deal of concentration, because you no longer see the simple American menus you knew as a child. In those days, you’d mull over the menu for a while, then you’d say, “I’ll have the chicken or fish,” and the waiter would say, “Excellent choice,” and that would be that.

But the modern restaurant menu is much, much more complex, consisting of two or three dozen totally unintelligible items.

Don’t panic. Examine your menu carefully, trying not to let on to the prospective client that the only word on it you understand is “Menu” and wait for Thad to return with your drinks. Here’s what he’ll say:

“Today we are out of everything on the menu, but we do have some very nice specials. For our appetizer, we have an excellent Tete de Chou au Sucre Flambe, which is a head of cabbage covered with sugar and set on fire; we also have a very nice Poisson Sacre Bleu, which is a Norwegian fluke that has been minced into tiny little pieces, then defiled in lemon sauce and stirred until dawn with attractive utensils; we have a superb Coquille St. Jacques au Lanterne, which is a pumpkin stuffed with live writhing scallops; we have a traditional Merde aux Tuilles, which is of course a beef which has been chipped, served with a white sauce on bread which has been toasted; we have a very popular Papier du Oiseau dans la Cage, which is ...”