If you've been to the Bijou Café at lunchtime, you've probably seen Marj Baldwin, intrepid president of the Sarasota Tiger Bay Club, holding court at her corner table. It faces the door, of course, so she can keep track of who's coming in and with whom.

Baldwin, with her trademark Famous Grouse scotch or La Ina sherry (always in a snifter), is a master of the business lunch; and the Bijou, where many business types dine, is her favorite restaurant. She lunches there three or four times a week to keep abreast of the gossip and interview her upcoming Tiger Bay panelists. Baldwin advises anyone who does business over a meal to pick a restaurant where the service is impeccable and unobtrusive, and where the staff provides a dark linen napkin to anyone wearing navy or black: "You don't ever want to walk out of a restaurant with a lot of white lint on your slacks," she says primly. Her judgment on when a business lunch is successful? "When it's damn near 2 o'clock and you're still talking."

Why are business lunches so important? It's true that parties rarely sign a contract at the table, but power lunches (or breakfasts, dinners or cocktails) can pave the way for a fruitful relationship. You get to know the human side of someone with whom you want to do business, and decide whether the relationship is one on which you can build.

We asked some local leaders what they think makes a successful power lunch.

DeWanda Smith-Soeder of Smith-Soeder Enterprises is a Sarasota-based national consultant in diversity management and organizational development, and regularly invites colleagues and clients to join her for everything from coffee to dessert. "Business lunches are for trust building, and a commitment that we're moving forward. I'm looking for synergy," she says.

Favorite Restaurants: Sarasota News & Books for coffee, First Watch for breakfast and Zoria for dinner. "Zoria is high-brow and casual at the same time, with an excellent wine selection, an adventurous menu and desserts to die for."

Worst business dinner ever: In a Charley's Crab in Cleveland, when a patron at a nearby table made a scene about his lobster and spit it out on his plate, she says.

Tips for breaking the ice: Focus on the other person. Talk about something unique to the individual or his business.

How important is it to be seen? "I don't care, but once a client said, 'This is the wrong table. I can't be seen here,' and went to the server and got the table he wanted. I was surprised it mattered so much."

Mark Barneby, managing partner at Kirk Pinkerton and a specialist in land use and development, needs to schmooze a lot with professionals in development, law and politics. "Business lunches are an important part of getting to know people," he says. "If it's boring, it's my fault. You want a place that is reasonably quiet that will give you an opportunity to talk, although sometimes it's better to be in a loud place because people can't hear what you're talking about."

Favorite lunching restaurants: Mangrove Grill, Twin Dolphin Marina Grill, Ezra, Central Café, J&J Bar-B-Q. "If I'm in a situation where I want low profile, I go to J&J since most businesspeople don't go there."

On service: "It always matters if it's the first time and you want to make a good impression."

Breaking the ice: Best topics are travel, sports and family.

Tip: "Don't get down to business until after you order. The key is [to] be yourself. Don't put up airs."

Shaun Merriman, Southwest Florida area executive for AmSouth Bank, takes prospects and employees to lunch every week. "I'm not a golfer, so business lunches give me a way to get out," he says. "Everybody needs to eat, and restaurants are a neutral zone. You're not on your turf or theirs."

Favorite restaurant: Michael's On East. "I eat there once a week. The location is really good. Banks are headquartered in downtown Sarasota but customers aren't. You don't have to worry about parking and traffic, plus people consider it a treat."

On ambiance: "The tables are spread out. I can have a confidential conversation. Michael does a good job coaching his servers. They know when to interrupt and when not to. Otherwise it can make for a disastrous luncheon."

To drink or not to drink? "I won't order alcohol. If a client wants to, it's fine. Maybe 20 years ago it was acceptable, but in my reading, alcohol impairs judgment. I still have six hours to go in the day."

Tip: Be an active listener. "If I get invited to lunch I will do pre-meeting work. What can I do to prepare? What are you trying to accomplish? Who's attending? What are the expectations?"