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Chapter 4 ETIQUETTE/DRESS. “Winning is accomplished in the preparation phase, not the execution phase.” Anonymous.

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Presentation on theme: "Chapter 4 ETIQUETTE/DRESS. “Winning is accomplished in the preparation phase, not the execution phase.” Anonymous."— Presentation transcript:

1 Chapter 4 ETIQUETTE/DRESS

2 “Winning is accomplished in the preparation phase, not the execution phase.” Anonymous

3 OBJECTIVES  Describe and discuss the importance of professional behavior in your career  State the impact dress can have on others’ perception of you  Demonstrate a professional introduction and handshake  Demonstrate appropriate professional behavior in business dining situations  Recognize and apply the appropriate use of technology in business/social situations  Utilize professional etiquette in appropriate business situations

4 EXECUTIVE PRESENCE  Executive presence: having the attitude of an executive This demonstrates knowledge about basic workplace behavior Be prepared for the social experiences you will face in the workplace

5 INFLUENCES OF DRESS IN A PROFESSIONAL ENVIRONMENT  Appearance: how you look The majority of first impressions are made through your visual appearance Appearance has an impact on how you perform at work Think of your appearance as a frame; it is there only to highlight the picture

6 INFLUENCES OF DRESS IN A PROFESSIONAL ENVIRONMENT Appropriate Dress  Dress code: a policy that addresses issues such as required attire, uniforms, and hairstyle Vary depending on the industry, work area, and health/safety issues Should pose no safety hazards  Work wardrobe: clothes primarily worn only to work and work-related functions Start with basic pieces and be conservative  Develop a style that conforms to both company policy and your taste

7 TALK IT OUT Name local places where you can buy professional attire at a low cost

8 CASUAL WORKDAYS AND SPECIAL EVENTS  Casual workdays: days when companies relax their dress code  Still dress appropriately for work  Do not wear tattered, stained, or torn clothing  Avoid shirts with sayings or graphics that may offend others  When visiting different geographic locations research appropriate attire

9 TALK IT OUT Identify people in class who are wearing something appropriate for a casual workday

10 TIPS FROM HEAD TO TOE  Shower daily and use deodorant Use lotions, cologne, or perfume sparingly  Clothes should be clean and ironed, and they fit properly  Hair should be clean, well kept, and a natural color  Practice good dental hygiene  Hands and nails should be well-groomed  Jewelry should be kept to a minimum  Shoes should be in good condition

11 TIPS FROM HEAD TO TOE WOMEN  Makeup should be for day wear  It is not acceptable to wear suggestive clothing

12 TIPS FROM HEAD TO TOE MEN  Shave and/or trim facial hair, including nose and ear hair  Shirts should be tucked in  Hats should not be worn inside buildings.

13 JEWELRY, BODY PIERCING, AND TATTOOS  Body piercings and body rings/jewelry may be offensive to some individuals  It is difficult to hide a tattoo  Consider the long-term consequences if you are thinking about getting a tattoo

14 JEWELRY, BODY PIERCING, AND TATTOOS  Nose, lip, and/or tongue rings should not be worn in a professional setting  More than two earrings worn on each ear is considered unprofessional  Earrings and other jewelry should not draw attention symbols or words that could be considered offensive to others  Body art should not be visible at work

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16 BUSINESS ETIQUETTE Terms  Etiquette: a standard of social behavior as seen by society  Courtesy: exercising manners, respect, and consideration toward others  Respect: holding someone in high regard; putting others’ needs before your own needs

17 BUSINESS ETIQUETTE Please and Thank You  These are extremely powerful words that can create power for you at work  When someone does something nice for you, say “thank you”  Make it a habit to write a thank- you note when someone does something for you

18 BUSINESS ETIQUETTE Demeanor  Have a pleasant attitude  Smile and say please and thank you when appropriate  Knock before entering an office  Put others first  Apologize when necessary  Do not use profanity  Avoid dominating a conversation

19 TALK IT OUT Discuss ways you can be courteous and respectful in class

20 HANDSHAKES  A good handshake conveys confidence  Extend your right hand, make eye contact and smile  Meet at the web and grip the other person’s hand  Gently squeeze and shake hands

21 HANDSHAKES  Do not squeeze too firmly  Shake the entire hand, not just the fingers  Do not place your hand on top of the other person’s hand or pat the hand  If your palms are sweaty, discretely wipe your palm on the side of your hip prior to shaking

22 INTRODUCTIONS and BUSINESS NETWORKING  Networking  A tool for collaboration  Initiate conversation  Focus the conversation on the other person  Create a positive relationship  Introduce the lower-ranking person to the higher-ranking person

23 APPOINTMENTS  Meetings, phone, Internet  Check regional time differences and include it in your confirmation  Be kind to the receptionist and/or administrative assistance (gatekeeper)  Call if late or have to cancel  Thank the participants

24 DINING Dining Etiquette  Place your napkin on your lap; if you need to leave the table, place your napkin to the side of your plate  Do not discuss business matters until everyone has ordered  Utensils are set to be used in order of necessity  With beverages, offer and serve others at your table prior to serving yourself

25 DINING Dining Etiquette  Do not order anything expensive or messy  Do not order alcohol unless others at your table first order an alcoholic beverage; abstaining from alcohol is the most desired behavior

26 DINING Dining Etiquette (cont.)  Offer bread to others at your table before taking a piece for yourself  Use the bread plate for bread and butter; do not butter the entire piece of bread at one time

27 DINING Dining Etiquette (cont.)  Offer the last piece of bread or appetizer to others before taking it  Begin eating only when everyone at your table has been served; if everyone receives their meal except you, give others at your table permission to begin eating without you

28  Do not eat your meal with your fingers unless your main course can be eaten without utensils  Be kind and polite to the staff and servers  If you accidentally burp or slurp, immediately apologize and say “excuse me” DINING Dining Etiquette (cont.)

29  When done eating, place your knife and fork together with the blade facing in and the tines up; when you are resting and do not want the server to take your plate, place tines facing down  It is inappropriate to use a mobile device while dining; if you must take a call, excuse yourself from the table

30 DINING Dining Etiquette (cont.)  R.S.V.P. means “please respond” Send a reply, whether you are accepting the invitation or sending your regrets  When attending a social functional with other professionals, remember: Refrain or limit the consumption of alcohol Only serve yourself a small plate of hors d’oeuvres and move away from the food table Hold your hors d’oeuvres in your left hand, leaving your right hand free to shake hands and greet others Do not talk with food in your mouth

31 TALK IT OUT Share common dining and social situations that make you uncomfortable and identify how best to deal with these situations

32 OTHER ETIQUETTE BASICS  Have a pleasant attitude Please and thank you  Knock before entering an office  Put others first—allow others to go first  Apologize—everyone makes mistakes  No profanity in the workplace  Avoid dominating a conversation—the key is listening


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