1. Corporate Etiquette & Grooming
= Success in the Work Field
Business Etiquette is not something a you can ignore in the work field today. It is a must!

2. Objective Understand the concept of professional image
Articulate the importance and significance of professional image & etiquette
Prepare yourself with the right dressing for the right job
Demonstrate good human relations in a professional environment

3. What is professional image ?
Is it how you dress? Your grooming? The quality or cost of your clothing?
Your professional image is the image you project in the professional business world.” A professional image is an overall concept that is a composite of many aspects of your appearance. Professional image consists of personal appearance with regard to clothing, grooming, manners and etiquette, personal behavior, and communication effectiveness.
Although many people
think of image as only the exterior, in reality it is a projection of our innermost
self. When you cultivate a good, professional image, you are developing those inner
traits that will make you valuable to your clients and others.
After all, you project an image by doing, not simply by being.

4. Four Attributes of Professional Image
• Appropriate Business Appearance
• Use of correct manners and
etiquette
• Appropriate personal behavior
• Effective communication
Each of these attributes has many aspects in your achieving the
overall appropriate and positive image you desire. It is important to
pay attention to detail and to remember at all times that your professional
image is a composite of both your appearance and your behavior.
Appropriate Professional Appearance. Professional appearance
is a composite of your professional dress and your grooming.
The message communicated is a result of the combination of these two
factors. Professional dress can be defined as dressing in such a manner
as to enhance your authority, promote your respect, aid in your promotion,
and promote your advancement opportunities in the workplace.
Professional dress involves appropriate clothing selection based on the
following considerations:
• Profession
• Company policies
• Level of customer and client interaction
• Geographic location
• Clothing care and maintenance
• Appropriate styles for your individual body
• Types of functions you must attend
• Budget and purchasing techniques
Each of these will be presented in greater detail later in this
module; however, you can see from the list that achieving an appropriate
professional appearance requires time and careful thought in the
achievement of the desired result.
Personal grooming habits are also very important in your professional
image. You must develop and practice good grooming habits to
ensure that your appearance is clean and polished in your professional
role. Grooming involves all aspects of your body, including the
following:
• Overall cleanliness
• Hair
• Nails
• Teeth
• Makeup
Manners and Etiquette. Your professional image is also
communicated through your use of appropriate manners and etiquette.
You should be familiar with the different protocols of behavior as they
relate to social manners and etiquette. Some of these include:
• Making introductions and appropriate greetings.
• Being able to initiate and maintain conversations.
• Respecting the customs of others.
• Being able to express appreciation.
• Knowing appropriate dining rules and protocol.
• Extending courteous behavior to others.
• Knowing how to behave in difficult situations.
Manners and etiquette are important in the overall professional
image you project. You can learn to be proficient in these areas and
enhance your professional image with practice and attention in determining
the etiquette requirements for different situations.
Most people feel comfortable once they are sure about what is
expected and know how to carry out these expectations. Many
resources are available to help you develop this aspect of your professional
image.
Your personal behavior also communicates a message
about your professional image.
Personal Behavior. As a professional,you want to practice a code of
personal behavior that demonstrates respect for your organization and the people who work with you. You should recognize that personal behavior contributes to the overall professional image you project. Some aspects of personal behavior include:
• Respecting the organization and its rules.
• Being a loyal employee.
• Conducting business in an ethical manner.
• Assuming responsibility.
• Respecting the diversity of people.
Each of these aspects of personal behavior is very important in the business world, and your reputation for being committed to them will be established early in your career. You should give careful attention to personal behavior. Many people have been high achievers who projected an appropriate image in their appearance and yet failed in their career because they did not take responsibility for their personal
behavior.
Communications. Another significant component of your professional image is your ability to communicate effectively with others.Communication should be clear, concise, and accurate. You communicate nonverbally as well as verbally in the business world. Nonverbal communications send messages about your professional image. These nonverbal communications include the following:
• Posture
• Facial gestures
• Neatness
• Listening
• Personal behavior
• Punctuality
For example, a person who is usually late may not say “I don’t
respect your time,” but that is certainly the message that is communicated
through this nonverbal action.
In addition to nonverbal communications, your overall ability to
communicate effectively is very important. Effective communications
required in the business environment include the following:
• Speaking correctly.
• Writing appropriate communications.
• Expressing written appreciation.
• Listening effectively.
• Communicating verbally in difficult situations.
Communication abilities can be developed and refined as you progress through your career. It is important to give significant attention to the development of these skills as they not only contribute to your professional image but also may determine the level of advancement you attain in your career.
The ability to communicate effectively is a major attribute of a positive professional image

5. What is Business Etiquette?
Presenting Yourself
Good Manners
Courteous to others
Respect of others
Being comfortable around others and making
them comfortable around you
No gender issue
Presenting yourself in the best light possible is key to business etiquette. This involves practicing good manners, being courteous and respectful of others. Treat others the way you would want to be treated. If you practice the above then you will be comfortable around others and they will be comfortable around you. Business etiquette is the same for both genders. There is not one rule for women and one for men.

6. Business Attire
Why is what you wear so important? Because it’s your packaging. It’s the first impression that people will have when they interact with you face to face and it’s the image they’ll keep in their minds when they have subsequent contact with you on the phone or through mail or .
What you wear shows how you rate the upcoming events of the day. When you choose to wear “fun” or trendy clothes to work, you may be perceived as someone who considers what you do a “job” rather than a part of your career. When you dress in clothes that mean business, you have a better chance of being thought of as serious-minded.
Never, ever underestimate the critical importance of attire within the corporate culture.
Dress for the job you want, not the job you have.

7. Tips on dressing for the job
Schedule haircuts at regular intervals
Press your clothing
Wear collared shirts
Business attire rules are somewhat relaxed in our Industry, but conservative dress is still very important for both men and women.
Wear shoes that are well maintained. The way you take care of your shoes says a lot about you. It tells people if you pay attention to detail or have a tendency to let things go.
Schedule haircuts at regular intervals. Your hair is one accessory that you take with you every day, everywhere. Schedule appointments regularly—don’t wait until your hair looks like it needs to be cut. And, don’t skimp on your hair. Better to pay a little extra for a quality haircut than to be somebody’s guinea pig.
Press your clothing. Even permanent press clothes need to be ironed or touched up to have a “finished” look. I often wonder where some people get dressed in the morning: Do they dress in the dark? Why else would someone wear wrinkled clothes to work?
For women: Don’t wear more than 13 accessories. Start counting what you have on—your earrings (one per ear, please), your necklace and rings (one per hand on your ring or pinky fingers, unless you are wearing an engagement ring and wedding band), your watch on one hand and bracelet on another, your belt, any ornate buttons on your outfit, etc.
Dress for the position you want, not the position you have. I have heard company decision-makers say many times that even if people have the knowledge it takes to assume a position, if they don’t look the part, they are passed over!

8. Tips on dressing for the job
Make sure your clothing is clean and mended  
Wear clothing that fits your figure
Keep your breath fresh
Wear shoes that are well maintained
Smell fresh!! Use a Deodorant or Perfume.

9. Tips on dressing for the job – For Men
For men: Wear socks that cover your calves
For men: Wear an undershirt under your dress shirt
Go to work clean shaven
Keep your hands manicured and clean
If wearing a blazer- button blazer or jacket when you stand
For men: Wear socks that cover your calves.
For men: Wear an undershirt under your dress shirt. Why? There are four reasons: 1) An undershirt worn beneath a dress shirt makes a white shirt look even whiter; 2) it adds body to the dress shirt; 3) it keeps even a lightly starched shirt from itching; and 4) it protects the dress shirt from perspiration
For men: Button your cut blazer or jacket when you stand. You’ll present a more polished look. (Women don’t have to do this.)

10. Tips on dressing for the job – For Women
Don’t wear more than 13 accessories
Hair and nails must be clean and groomed
If you wear nail polish, make sure it is a conservative colour
Your hair should be pulled away from your face
Start counting what you have on—your earrings (one per ear, please), your necklace and rings (one per hand on your ring or pinky fingers, unless you are wearing an engagement ring and wedding band), your watch on one hand and bracelet on another, your belt, any ornate buttons on your outfit, etc.

11. Dressing at Workplace Casual Attire is fine… But…
Don’t wear torn or tattered clothing.
Don’t wear offensive logos/Patterns, or logos of other companies.
Men should shave regularly.
No shorts, or short length clothes.
No floaters.

12. Always take pride in your appearance. NEVER, NEVER, UNDERESTIMATE THE
REMEMBER…
You never get a second chance to make a
good first impression!
Always take pride in your appearance.
  NEVER, NEVER, UNDERESTIMATE THE
POWER OF YOUR APPEARANCE
Dress for the position you want, not the position you have

13. Professional Etiquette
You only have ONE opportunity to make a good first impression

14. First Impressions Within 30 seconds people judge your
Economic level
Educational level
Social position
Level of sophistication
Level of success
Within 4 minutes people decide your
Trustworthiness
Compassion
Reliability
Intelligence
Capability
Humility
Friendliness
Confidence

15. Making Positive First Impressions
Determine audience
Identify their expectations
Establish objectives
Dress, behave, and communication in a way that reflects audience expectations

16. A,B,Cs of Image Appearance Behavior Communication
Color, wardrobe, grooming
Behavior
Etiquette, civility, attitude
Communication
Verbal, nonverbal, written

17. Professional Etiquette— Meeting and Greeting
Handshake: offer entire hand, web-to-web, shake lightly and release
Know whom to introduce first
Junior to senior
Fellow worker to client
Eliminate slang/jargon from your vocabulary
Always on time, always organized, always ready
Person of highest rank is introduced to others: ie Mr. Senior, I would like you to meet VP, Mr. Junior. Mr. Junior, this is Mr. Senior, President.
Clients are always introduced first
Shake hands from the elbow with the web of thumbs meeting. Use a firm grasp but not a bone crusher. Look the person in the eyes.

18. Business networking in social situations
Never introduce yourself by your title
Name tags on your right shoulder
Keep your right hand free
Stay informed of current events
Maintain eye contact
Be interested in others and what they do for a living
Do not pretend to be an expert on topics that you are not
Do NOT correct another’s grammar or pronunciation in public
Gracefully accept compliments given to you
Do NOT ask for professional advice or information at a social function

19. Showing Respect
Always use last names with customers unless they are about your age and rank
Don’t keep customers waiting
Escort clients out
When someone of higher rank or from outside the organization enters, everyone in the office stands
Junior employees stand until seniors sit

20. Business Cards Manage business card exchanges flawlessly
Always have a supply of cards
Ask for someone’s card before offering your own
Present card face up
Take time to look at received card
NEVER turn down an offered card
Be selective when distributing cards
Be aware of international card etiquette
Have them printed on quality paper using readable sized print
Only use clean cards
Don’t write on a card in the presence of the giver, but make notes later

21. Hugs Hugs are inappropriate in any business environment
Touching others in the workplace, whether they are of the same gender or not, is impolite
Hugs & Kisses
Hugs and kisses are inappropriate in any business environment.
Touching others in the workplace, whether they are of the same gender or not, is impolite.

22. Hugs No patting someone on the back No putting your arm around someone
No putting your hand on his or her shoulder
(Read from slide)

23. You extend a handshake When…
Someone offers his/her hand to you
First meeting someone
Greeting guests
Greeting your host/hostess
Renewing an acquaintance
Saying goodbye
(Read from slide)

24. The Proper Handshake Involves eye contact Is firm put painless
Lasts about three seconds
Takes only two or three pumps
Starts and stops crisply
Doesn’t continue through the entire introduction
(Read from slide)

25. What About Doors?
If you reach the door first, open it, go through it and hold it
Allow Senior executive to reach door and go through it first
If someone’s arms are laden, hold the door regardless
For such simple things, doors can cause a lot of confusion. Let’s simplify matters. (Read from slide)
These rules are set aside when you are hosting others, in which case you open the door for your guests and motion for them to precede you.
For a revolving door, you go first and wait for the others to come through after you.
In any case, always thank a person who holds a door for you.

26. Dining Etiquette
Table manners play an important part in making a favorable impression. They are visible signals of the state of our manners and therefore are essential to professional success. Regardless of whether we are having lunch with a prospective employer or dinner with a business associate, our manners can speak volumes about us as professionals

27. Dining Tips
Be polite. Remember to say "please" and "thank you" to your server as well as to your host
Put your napkin on your lap once everyone is seated
Never chew with your mouth open or make loud noises when you eat
Napkin Use
The meal begins when the host unfolds his or her napkin. This is your signal to do the same. Place your napkin on your lap, completely unfolded if it is a small luncheon napkin or in half, lengthwise, if it is a large dinner napkin. Typically, you want to put your napkin on your lap soon after sitting down at the table (but follow your host's lead). The napkin remains on your lap throughout the entire meal and should be used to gently blot your mouth when needed. If you need to leave the table during the meal, place your napkin on your chair as a signal to your server that you will be returning. The host will signal the end of the meal by placing his or her napkin on the table. Once the meal is over, you too should place your napkin neatly on the table to the right of your dinner plate. (Do not refold your napkin, but don't wad it up, either.)
Ordering
If, after looking over the menu, there are items you are uncertain about, ask your server any questions you may have. Answering your questions is part of the server's job. It is better to find out before you order that a dish is prepared with something you do not like or are allergic to than to spend the entire meal picking tentatively at your food.
An employer will generally suggest that your order be taken first; his or her order will be taken last. Sometimes, however, the server will decide how the ordering will proceed. Often, women's orders are taken before men's.
As a guest, you should not order one of the most expensive items on the menu or more than two courses unless your host indicates that it is all right. If the host says, "I'm going to try this delicious sounding cheesecake; why don't you try dessert too," or "The prime rib is the specialty here; I think you'd enjoy it," then it is all right to order that item if you would like.

28. Dining Tips Is the table full of utensils? Follow Grandma’s rule
Liquids are on the right, solids on the left
Dessert utensils are placed above your dinner plate
Condiments are passed to the right, and food is passed to the left
Reading" the Table Setting
Should you be attending a formal dinner or banquet with pre-set place settings, it is possible to gain clues about what may be served by "reading" the place setting. Start by drawing an imaginary line through the center of the serving plate (the plate will be placed in the center of your dining space). To the right of this imaginary line all of the following will be placed; glassware, cup and saucer, knives, and spoons, as well as a seafood fork if the meal includes seafood. It is important to place the glassware or cup back in the same position after its use in order to maintain the visual presence of the table. To the left of this imaginary line all of the following will be placed; bread and butter plate (including small butter knife placed horizontally across the top of the plate), salad plate, napkin, and forks. Remembering the rule of "liquids on your right" and "solids on your left" will help in allowing you to quickly become familiar with the place setting.
Use of Silverware
My British grandmother taught me an easy way to remember what to use when.  Start at the outside and work your way in.  Your salad fork will be on the far left, your entree fork will be next to it. Your dessert spoon and fork will be above your plate.
Choosing the correct silverware from the variety in front of you is not as difficult as it may first appear. Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each course. The salad fork is on your outermost left, followed by your dinner fork. Your soupspoon is on your outermost right, followed by your beverage spoon, salad knife and dinner knife. Your dessert spoon and fork are above your plate or brought out with dessert. If you remember the rule to work from the outside in, you'll be fine.
There are two ways to use a knife and fork to cut and eat your food. They are the American style and the European or Continental style. Either style is considered appropriate. In the American style, one cuts the food by holding the knife in the right hand and the fork in the left hand with the fork tines piercing the food to secure it on the plate. Cut a few bite-size pieces of food, then lay your knife across the top edge of your plate with the sharp edge of the blade facing in. Change your fork from your left to your right hand to eat, fork tines facing up. (If you are left-handed, keep your fork in your left hand, tines facing up.) The European or Continental style is the same as the American style in that you cut your meat by holding your knife in your right hand while securing your food with your fork in your left hand. The difference is your fork remains in your left hand, tines facing down, and the knife in your right hand. Simply eat the cut pieces of food by picking them up with your fork still in your left hand.
When You Have Finished
Do not push your plate away from you when you have finished eating. Leave your plate where it is in the place setting. The common way to show that you have finished your meal is to lay your fork and knife diagonally across your plate. Place your knife and fork side by side, with the sharp side of the knife blade facing inward and the fork, tines down, to the left of the knife. The knife and fork should be placed as if they are pointing to the numbers 10 and 4 on a clock face. Make sure they are placed in such a way that they do not slide off the plate as it is being removed. Once you have used a piece of silverware, never place it back on the table. Do not leave a used spoon in a cup, either; place it on the saucer. You can leave a soupspoon in a soup plate. Any unused silverware is simply left on the table.

29. Dining Tips
While eating, keep your hands on your lap or resting on the table
Place your napkin on the seat or the arm of your chair while leaving the table
Always pass the salt and pepper together, even if someone only asks for salt

30. 1. Water glass 2. Champagne glass (flute) 3. White wine glass 4
1.Water glass 2. Champagne glass (flute) 3. White wine glass 4. Red wine glass 5. Sherry glass 6. Cocktail fork 7. Soup spoon 8. Salad knife 9. Dinner knife 10. Fish knife 11. Fish fork 12. Dinner fork 13. Salad fork 14. Dessert knife 15. Dessert fork 16. Dessert spoon 17. Butter knife 18. Bread and butter plate 19. Place plate 20. Napkin.

31. Lunch/Dinner Meetings
You can survive!

32. Lunch/Dinner Host Consider preferences of guests Give specifics
Make reservation and reconfirm day before
Arrive 10 min early, look at table, meet server
Greet guest at entrance. Guest precedes down aisle. Guest gets best seat. Seat yourself to their left.
Offer menu advice to guests, order easy-to-eat food and limit drinks for yourself

33. Lunch/Dinner Guest Reply promptly to invitation
Only cancel on very urgent business
Be on time—call restaurant and send message to host if late
If you arrive before host, you may sit at table but eat nothing but water until host arrives
Never order the most expensive item
Take no notice of check. Do NOT offer to leave tip
Thank your host!

34. Lunch/Dinner Meetings--Beginnings
Stand on the right side of your chair and enter from your left
Napkins go in lap ASAP—fold toward waist
Toasts may be offered before eating and after dessert. Both are initiated by host. Toasted party does NOT drink to himself
Pass to the right and do not help yourself first—pass salt and pepper as a set

35. Lunch/Dinner Meetings-- Ordering Food
Decide on your menu selections quickly
Order medium-priced food
Think about the mess factor
Don’t order alcohol
Do not share a dessert

36. Lunch/Dinner Meetings— Dealing with the Food
Put your napkin in your lap
Wait for all people to be served before beginning
Know which silverware to use with which food
Cut your meat one bite at a time
Break off small bites of bread and butter only one bite at a time
Hold wine glass by the stem for whites and by the bowl for reds
Take cues from the host-if in doubt, watch and copy
Luncheon napkins are completely unfolded, large dinner napkins are left folded in half
Pass salt and pepper shakers together
Pass food to the RIGHT
When asking for something, say “please pass the _____”

37. Lunch/Dinner--Foods
Soup--dip spoon into soup sideways away from you. Sip from side. Tip bowl only for last drops. Never crumble saltines in soup Rest spoon on plate when finished.
Salad—eat salad with fork, use knife only as last resort.
Dessert—Slide utensils down from top as dessert is served. Place both on plate when finished.

38. Lunch/Dinner—Difficult Foods
Asparagus—Eat with fingers unless in sauce, then use knife and fork
Pastries—Cut in halves or quarters and eat with fingers or fork
French fries—Eat with fingers if served with sandwiches or burgers
Grapefruit halves—Eat with spoon, leave juice
Lemon Wedge—Squeeze over fish with fingers and fork
Pasta (Spaghetti)—Separate a few strands with folk. Twirl onto fork
Potatoes—Eat baked potatoes with a fork. Skins with knife and
fork. Move butter from butter plate to potato with fork. Never mash potatoes on plate. Eat fries with fingers
Bacon—Only very crisp bacon may be eaten with fingers

39. Lunch/Dinner--Taboos
Elbows on table
Salt/pepper on food before tasting
Talking with mouth full
Drinking with food in mouth
Gesturing with silverware
Pushing back or stacking plates at end of meal
Answering or placing cell phone calls at table
Dunking anything into coffee or water
Making a fuss over incorrect orders
Arranging hair or applying makeup at table
Picking your teeth at the table
Asking for a doggy bag

40. Lunch/Dinner Meetings--Extras
Don’t eat with your mouth full
Keep one hand in your lap unless you are eating European style
Remove anything from your mouth with the same implement that it went in with (except bones)
Eat at a moderate speed
Try to maintain some polite dinner conversation
Never medicate yourself at the table
If you must leave the table, place your napkin in your chair

41. Lunch/Dinner Meetings— Easy endings
Knife and fork side by side in the 10:20 position on dinner plate
The host or person who has issued invitation pays (regardless of gender)
If you are paying bill, handle it with waitperson as discreetly as possible
As you depart table, refold your napkin simply and leave it to left of place setting

42. Dining Etiquette FAQ’s
Should I order an alcoholic beverage if my host does first?
Can I smoke after the meal like I usually do?
What do I do if food gets caught between my teeth?
No- unprofessional as the interviewee (and the interviewer).
No- some people are bothered by the smoke and can even make snap judgments about it.
If you can't remove it with your tongue, leave the table and go to a mirror where you can remove the food from your teeth in private.

43. Dining Etiquette FAQ’s
What do I do if I need something that I cannot reach?
Should I ask for a doggie bag/wrap the extra food that I couldn’t finish?
How do I eat bread?
If you can’t reach something easily, politely ask the person closest to the item you need to pass it to you.
Never wrap unused food even if you are in the habit of not wasting food.
Break bread into bit-sized pieces instead of biting from an entire roll.

44. Dining Etiquette FAQ’s
What do I do if I drop a utensil?
What if my host is abusing table manners?
Don’t even think about re-using it- ask the waiter for a replacement.
Though you should generally follow your host’s lead, avoid educating him/her on mistakes or making him/her feel uncomfortable about old habits.

45. Dining Etiquette FAQ’s
Should I offer to pay for the meal?
Should I complain if I get something that I didn’t order?
The company lunch is paid- simply verbalize your appreciation for the treat.
Trying to keep your best foot forward and remaining positive, you may have to swallow some bratwurst stew instead of what you really ordered, unless the host asks the waiter for a replacement.

46. Work Your Way through the Professional Environment

47. Small Talk
3 distinct parts
Opener
Middle
Break away

48. Small Talk Openers Individuals Group Casual acquaintances
Compliment, weather, food, current event
“I love your______. Is it a family heirloom?”
Group
Something pertaining to everyone
“How do you all know each other?”
“Will you be traveling this summer?”
Casual acquaintances
General comments
“How has your year been?”

49. Small Talk Middle Safe topics Questions
Sports, books, movies, theater, art, travel
Questions
Ask, listen, elaborate with matching experience, Ask again
Be more interested than interesting

50. Small Talk Break-Away Stay no more than 10 min in one place
Break-away lines
“I don’t want to monopolize you.”
“I’m going to circulate.”
“I see someone I must meet.”
Tell them you enjoyed speaking with them
Discuss next steps
Going for food, to next person, etc.

51. Workplace Etiquette

52. Correspondence Etiquette
Every written invitation gets a response unless it asks for money
Respond within 1 week
Follow directions for response
Special instructions will be in lower corners
Envelope will indicate addressee
Send “Thank you” letters in return
Always include a cover letter for written documents (need based)
Sit on written documents for 24 hours (if possible)

53. Etiquette
only those people to whom your messages actually pertain to—don’t send mass or chain letters
M-ake a point of responding to messages promptly
A-lways use spell-check and grammar check before sending messages—be brief and clear
I-nclude your telephone number in your message
L-earn that should be used for business rather than personal use—don’t send anything you wouldn’t want to see in public
Address people by name Use paragraphs Punctuate Don’t type in caps Make the subject line specific Clean up forwards Sign messages

54. Placing Calls Let people know right away who’s calling
Try to call when you know it’s convenient
If you get another call, the first caller has priority
If the person you are calling has to wait for you to come on the line, she is apt to think you consider your time more important than hers.
If you call a business just before closing time, you will be rushed and given half-hearted attention at best.
Tell the second caller you will get back to him or her and resume your first conversation.
Make sure you have a good reason to make a call, and deal with your business in a prompt, organized way. Another consideration is that such calls convey the impression that your job is of so little importance that you have time to make chatty, unnecessary calls.

55. Telephone manners
Answer the phone with your name and company (or department)
When placing calls, state your name and company or department immediately when phone is answered
Speak clearly
State the purpose of your call
Only use speakerphone for conference calls
Always smile when using the phone
Say please and thank you
Judge your audience before making small talk
Return your calls

56. Voice Mail/Mobile Phone Use
Realize proper usage of mobile phones in business
Understand how to leave an adequate voice message
Check messages frequently on a daily basis
Avoid using in a restaurant, movie, church, or meeting
Limit your conversation when in close quarters
Use a quiet voice
Refrain from using when driving

57. Answering Machine Recording Your Greeting
Write it out and practice it
Smile when you speak
Forget about sound effects or gimmicks
Briefer is better
Answering Machine – Recording your greeting.
Write out your specific words & make several practice tries.
Smile when you speak so that you sound enthusiastic & approachable.
Forget about sound effects or other gimmicks; cute is unprofessional.
Briefer is Better: “This is Leslie Wilkins speaking. At the sound of the tone please leave your name, telephone number, and the best time to reach you. I’ll return your call as soon as possible.”

58. Answering Machine Leaving A Message
Leave message
Give your full name
Say why you are calling
Mention best time for you to be reached
Leave complete telephone number
Answering Machine – Leaving a message.
Be sure to leave a message even if you get a wrong number. Saying that you dialed incorrectly will allay security concerns.
Give your Full name.
Say why you are calling.
Mention the best time for you to be reached.
Leave your complete telephone number, pausing between the area code and local number.

59. Office Etiquette Be self-aware--use common sense
Mind your own business
Avoid strong cologne
Never ever go over your supervisor’s head
Obey your company’s business dress attire
Keep your germs to yourself
Treat every employee with the same respect
Do not post things of an offensive nature
No matter your job or your title, always hold yourself to a higher standard

60. The 11 Commandments of Cubicle Etiquette
Thou shall not enter another’s cubicle unless thou art invited.
Thou shall not interrupt someone who is on the telephone by using sign language or any other means of communication.
Thou shall think twice before interrupting someone who appears deep in thought.
Thou shall be aware of how thy voice projects.
Thou shall realize that speaker phones and cubicles don’t mix.
Thou shall not discuss a confidential matter in a cubicle setting.
Thou shall realize that everything thou sayest makes an impression on thy “internal customers.”
Thou shall not make or receive personal telephone calls during the workday.
Thou should not make eye contact with someone if thou wish not to be interrupted. Thou shall not end meetings in a rude impromptu.
Thou shall recognize thy cubicle to be a direct reflection of thyself. Keep it neat and orderly.

61. Meeting Etiquette Always have your calendar, notebook & pen
Never bring up personal problems/issues in a professional situation
Avoid “you” talk
Stay on schedule
In conference rooms hang back until power players have taken seats: ends and middle sides of table are power seats

62. Etiquette Abroad
Know the various cultural nuances of the particular country
Do your homework
Problem solving & issues of protocol and chain of command differ greatly between countries

63. You never get a second chance to make a good first impression!
REMEMBER…
You never get a second chance to make a good first impression!

64. Thank You!!