Presentation on theme: "Student Support Services Business Etiquette Developed by Herm Allen Designed by Alex Wilson Tri-County Technical College."— Presentation transcript:
Student Support Services Business Etiquette Developed by Herm Allen Designed by Alex Wilson Tri-County Technical College
Making A Good Impression Clothing reveals your personality (frivolous, artistic, modest, bold, vain, proud, etc.) Dress should always be appropriate for the occasion Pay attention to materials Number of outfits no t as important as good taste Know your body type and dress accordingly Make sure your clothing is clean, pressed and fits Do not forget to polish shoes, sew on a loose button, etc Personal grooming is paramount. Hair should be clean and neatly styled and fingernails trimmed and clean
Tips For Professional Dress Always dress for the position you would like to have Dress-down-day clothes should be appropriate for the type of job you have Dress in a fashion that you would not be embarrassed to meet anyone in Your shoes should be comfortable but should be neat and clean like your clothing. No worn down heels. Blue jeans are never appropriate for a business office. Save them for ballgames and cookouts. The day you wear them may just be the day you meet that very important person Rings should be worn on fingers only. Earrings for men are not appropriate in a business environment. Be “cool” someplace else
The Examples of Place Settings American & European
Table Placement Tips In the American placement you are to work your way from the outside in. Your salad fork is on the left of your dinner/ meat fork, which is next to the plate. In the European placement the salad is served last so the salad fork is the closest to the plate. Progression of the meal: Appetizer, soup, salad, entrée, and dessert with coffee and/or tea Progression of the meal: Appetizer, soup, entrée, salad, and dessert with coffee and/or tea
Utensil Do’s and Don’ts Knife/Fork Knife only used for cutting - IT IS INAPPROPRIATE TO USE A KNIFE TO CONVEY FOOD TO THE MOUTH. -Use Fork with meats, vegetables, fish, oysters, clams, lobster, frozen puddings, melons. -Lettuce may be cut with the side of the fork if it cannot be folded over. -Never hold knife and fork together in one hand- lay the knife down after cutting and transfer the fork to your right/left hand Spoon Use with grapefruit, fruit cups, jellies, puddings, custards, cereals, boiled eggs, soup, coffee & tea (stir only once or twice) *DO NOT clink the cup with it* *NEVER take a spoonful of soup or coffee and blow! Let it cool naturally.
The Proper Use of the Napkin Do not tuck it in your collar! Unfold it only half leaving the center fold as is. Lay the napkin across your knees and use it as much as you like. When the meal is finished, the napkin is placed as it is on the table - never fold it back the way you found it. If you have to get up for any reason and leave the table, either lay your napkin in your chair or fold it in half and drape it over the back of your chair.
Table Accidents First make sure you are ok. Next see to it that as little as possible confusion takes place. Apologize once - sincerely If you have broken something, the next day try and replace it with a note of apology. If you are in a restaurant: sincerely apologize and the waiter or waitress will get you another glass or whatever you broke.
Worksheet/Evaluation To earn credit for this workshop, please click here for evaluation form.