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    Dinner Meeting: What it Takes to Survive the Deposition Process

    Date: November 13, 2017, 5:30pm – 8:00pm
    Hyatt Regency Princeton, Carnegie Center, Rt. 1.
    Networking & registration begins at 5:30pm, meeting starts at 6:00pm.
    Pre-registered: members $45, non-members $55, students and qualified In-Transition $20. Online registration closes at 11:59 p.m. on Thursday, November 9th. $10 additional charge for walk-ins.
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    What it Takes to Survive the Deposition Process 

    Presented by: Ian W. Siminoff, Esq.  of Fox Rothschild LLP
    November 13, 2017
    Princeton Hyatt Regency
    5:30pm to 8:00pm

     **This program is approved for 1 general credit by the HRCI and 1 professional development credit by SHRM**

    For registration, please follow one of the below links:
    Registration CLOSES Thursday, November 9th at 11:59pm.   After that time, you may still register at the door for an additional $10. 


    The program will explain how the deposition process works in state and federal courts in NJ, in the employment litigation setting, and focus on the witness preparation process and actual deposition process, with emphasis on the HR professional deposition. 



    Ian focuses his practice on representing employers in federal, state and administrative courts throughout the country. His experience includes the representation of employers in cases alleging sexual harassment, pregnancy, age, race, sex, disability and national origin discrimination, violation of non-compete and confidentiality agreements, and retaliation.

    Ian also provides counseling to employers regarding employment discrimination, wrongful termination, family medical leave, disability law compliance, and wage and hour laws. Ian has extensive experience in conducting training with regard to harassment, discrimination, wage and hour issues, and hiring and disciplinary practices.


    Starter:  Salad of Romaine, Toasted Almonds, Bleu Cheese, Golden Raisins and Creamy Cider Dressing (nut free salad option available upon request)

    Choice of:  Molasses Glazed Natural chicken, Rosemary, and Mushrooms; Pan Seared Salmon, Garlic, Fennel, Red Onion; or Vegetarian Stuffed Portabella Mushrooms, Spinach, Ricotta, Eggplant, and Fontina

    Dessert:  Pumpkin-Maple Brulee Torte

    Freshly Brewed Regular and Decaffeinated Coffee and Assorted Tazo Teas