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. Name local places where you can buy professional attire at a low cost
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

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. Discuss ways you can be courteous and respectful in class
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
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. DINING Dining Etiquette (cont.)
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”

29. DINING Dining Etiquette (cont.)
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