ETIQUETTE

1. ETIQUETTE

2. ETIQUETTE • Part I - Meaning • Part II - Relevance to context • Part III - Business etiquette • Part IV - Dress etiquette • Part V - Dining etiquette • Part VI - Cell phone etiquette

3. Part – I : Meaning • The conventionally accepted standards of proper social or professional behavior. An unwritten code.

4. Part II : Relevance to Context • There has been a shift in emphasis for a professional to excel not only in his/her core competencies but also acquire skill sets that would increase his/her employability and enable them to be brand ambassadors for their organizations at all times.

5. Part III – Business Etiquette • Business etiquette is the conventionally accepted norms of professional behavior. It isn't meant to be stuffy or formal. It's really about being kind, considerate and respectful. • 7 golden rules.

6. 7 Ways To Succeed With Business Etiquette • 1. Make an investment in your professional future by selecting a good business wardrobe. • 2. Every day is made up of a series of meetings and greetings. Whether you are making the initial contact with a client, colleague or vendor or having a follow up contact, you need to impress at every level .

7. 3.Today's business environment is becoming increasingly more global. There is no one set of rules that applies to all international visitors so your research will need to be done for each international visitor you host. • (Gen Arjun Ray’s Eg)

8. 4. If you want to be successful, grow your business and develop good client relationships, find out how your clients want to communicate. Just because you think that e-mail is the most efficient tool doesn't mean that your clients or prospects like to sit in front of a computer all day. Some may prefer to use the phone so that they can discuss issues and gauge reactions. Others may be more comfortable meeting with you in person. Respecting your client's communication preferences is not just a courtesy, it's good business.

9. 5. Pay attention to how you communicate over the telephone. Very often the telephone is the first and only contact that you have with customers. Make it the best experience you can by smiling when you answer the phone (even if the last person you talked to was rude), answer on the first ring or certainly no later than the third ring. Ask permission and wait to hear the answer before you put someone on hold. You will win customers and influence clients every time you use good phone skills.

10. 6. When something goes wrong at work and a colleague, customer or manager chews you out, keep your cool. Even when you didn't cause the problem you can use these four steps to help diffuse the situation: apologize even if you are not at fault, sympathize with the person who is upset, offer to help in any way you can even if you didn’t cause the problem and take action to deliver on any assistance that you agreed to give.

11. 7. Conducting business over meals is a ritual that has existed for centuries.

12. Part – IV : Dress Etiquette • The Queen of England is reported to have told Prince Charles, "Dress gives one the outward sign from which people can judge the inward state of mind. One they can see, the other they cannot." Clearly, she was saying what many people are reluctant to accept; that people judge us by the way we dress. In all situations, business and social, our outward appearance sends a message.

13. Dress Etiquette • At work • At social gatherings • At informal get togethers

14. How you dress depends on four factors: the industry in which you work, the job you have within that industry, the geographic area in which you live; and most importantly, what your client expects to see. • Men & Women’s dress code.

15. Men’s formals • The quality of the material speaks as loudly as the color and can make the difference between sleaze and suave. • Shoes should without question be conservative, clean and well polished. Lace-up shoes are the choice over slip-ons or flip flops. • Socks should be calf-length or above. Make sure they match not only what you are wearing, but also each other.

16. Belts need to match or closely coordinate with your shoes. Once again, quality counts. • A solid white or blue dress shirt with long sleeves offers the most polished look. The more pattern and color you add, the more the focus is on your clothing, rather than your professionalism • Keep jewelry to a minimum. • Personal hygiene is part of the success equation. Freshly scrubbed wins out over heavily fragranced. Save the after-shave for after hours, but never the shave itself. .

17. Women’s apparel • Western wear • Sari • Chudidar • Ethnic dresses

18. Part - V : Dining Etiquette • At cocktail parties • At restaurants/formal dinners. • At buffets

19. At cocktails • After working the room a while, you decided to eat. Of course, you stopped at the bar first. So with drink in hand, you headed for the hors d'oeuvres, picked up the chicken on a skewer, dipped it into the sauce and took a bite. Unfortunately the chicken didn't slide right off the skewer so you began tugging at it with your teeth. About that time the boss walked up. There you were with a glass in one hand, chicken in the other and sauce running down your chin. Two questions came to mind: how did you get into this mess and how are you going to get out of it? An ounce of prevention was definitely worth a pound of cure.

20. Do one thing at a time. Either have a drink or a bite to eat. • Avoid any foods that may get messy. If you do, have a napkin in hand help you manage the runoff. Hold a napkin under any food eaten with your fingers. • When food is served with a toothpick, discard it properly. • And keep in mind that double dipping is forbidden. • If you end up with something in your mouth that you don't like or can't chew, transfer it from your mouth to your napkin when no one is looking.

21. Proceeding with caution and remembering that these events are not about the food will keep you out of embarrassing situations. • DON’T OVERDO THE ALCOHOL

22. Restaurants/Formal dinners • Layout of the table • Table manners • DOs & Donts • Conducting business over a meal.

23. Table layout • 1. Your plate is in the center. • 2. Knives and spoons are on your right, and forks and your napkin on the left. • 3. Liquids (e.g., your water) go to your right. • 4. Solids (e.g., bread plate) go on your left.

24. Table manners • There are so many rules about proper table manners that it would take forever to list every nitpicky item. So let's move right to the meal.

25. Tips for happy dining • 1. For all questions involving etiquette, just use your brains • 2. Never do anything until the host does it first( table napkin) • 3. Use your utensils from the outside in. • ( Soup spoon, use of knife & fork, indication of open and closed plates)

26. 4.If you're not sure what to do, wait and see what your neighbor does. • 5.. Do not put the entire soup spoon in your mouth. • 6..You should never let any utensils, once used, EVER touch the table again. (rice & noodles) • 7.If you spill something, don't make a big deal of it. • 8. Finger bowl technique.

27. Simple rules • Ensure fresh breath. • don't grab food. • don't talk with your mouth full . • chew with your mouth closed and no noise. • excuse yourself if you get up to go somewhere (e.g., bathroom, to make a call). • don't pick something out of your teeth (just excuse yourself to the bathroom). • don't leave lipstick smears on anything. • don't put crap on the table (meaning a purse, papers, keys) . • don't smoke. • don't tilt or squirm in your chair.

28. Pacing • Pacing • This is not the Indy 500, and the food is not going to walk away. So take your time! Try to keep the same eating pace as your host, so that you all finish at the same time. It is not a compliment when someone leans over and says "Boy, good thing you didn't eat the plate"?"

29. Finishing • Place your napkin next to your plate on the table (but again, NEVER until everyone is done eating and drinking). Place it loosely (not twisted or crumpled) and don't put it on the chair. And after the bill is paid, stand up, make sure you have your belongings, thank the host and get the hell out of that oppressive environment of manners and etiquette and whatnot. Now you can go home, put your feet on the coffee table, and eat as we were all meant to. • Happy dining!

30. How to Conduct Business Over a Meal • Keys to a successful meal include;(1) To have a purpose. (2) Never ask a guest where they would like to dine; the burden of choice is on the host, not the guest, and be sure to select a convenient location. (3) Never, never, never, invite someone to a club that permits discrimination...sexual, religious, or racial. (4) No phone calls at the table (If you do, be aware that is announcing that anyone who calls is more important than the real live person you have sitting next to you.). (5) Take charge the moment the meal begins.

31. Six ways to lose a dealover a business meal. 1) Table hop. (2) Talk about yourself. (3) Indulge in too much small talk. (4) Eat too quickly or too slowly. (5) Cellular phone conversation at the table. (6) Arrive on the wrong day, time, or location.

32. Part VI - Cellular Phone Etiquette • 1. Avoid taking or using your cellular phone at a restaurant, movie, place of worship, or meeting • 2. Limit your conversation on a plane or in close quarters • 3. Use a quiet voice • 4. Do not let your phone ring where it can create a disturbance

33. 5.. Do not allow a phone call to interrupt the presence of a “live” person. • 6. Refrain from using a cellular phone while driving. • 7.Ringtones.

34. Discussion/Queries ?

35. Thank you for the interest shown.