ADAPTING TO CORPORATE LIFE

Guyton Lobo

Agenda

What is a professional image? Creating your professional image

Personal appearance Personal behavior Manners and etiquette Communication effectiveness

Business Etiquette

Corporate Dressing Dining Etiquette Correspondence

Etiquette Office Etiquette Office Romance Etiquette Abroad Ethics and

Dilemmas

Components of a professional image

The image you project in the world of work Consists of:

Personal Appearance Clothing Grooming

Personal behavior Manners & Etiquette Communication effectiveness

Grooming Standards- Men Hair

Hair above ears and around the neck should be tapered

Hair on back of neck should not touch collar

Hair coloring must look natural and complement the individual.

MOST IMPORTANT FOR MEN

SHAVING DAILY IS A

MUST…

Mustaches Should be trimmed. It should not grow more than the mouth corners

Grooming Standards- Men

Sideburns Sideburns Must not extend Must not extend

below the midpoint below the midpoint of the ear.of the ear.

Sideburns Sideburns

Not Acceptable!!!

Belt Should not be too

large or small Should be matching

with the dress code

Shoes- Always Polished High-quality black

lace-up shoes Small heal closed

shoes for ladies

•Socks

•Tie

ACCESSORIES(Watch)

 Buy yourself the nice and quality watch

Don’t go in for something too flashy or too sporty.

A simple watch with straight, classy lines should do the trick.

Do’s for Men Always look

professional

Dress for the audience.

Wear clothes that fit you

Make sure your clothes are pressed

Shirts with a simple collar and cuffs

Keep your hair neat and trimmed

Use Mild fragrances Ties should be

conservative and reach the middle of your belt buckle

Lace-up shoes (usually black) with a suit

Hair, usually parted to one side, not reaching the top of your shirt collar

Don'ts for Men: Avoid multiple buttons on

your shirt Don’t use Clothing that no longer fits

Avoid wrinkled clothing Avoid Hair that falls in your

face or obscures your eyebrows

Avoid Short-sleeved dress shirts

Avoid Short socks

Avoid Fragrance that smells from a distance

Avoid Garish ties

Avoid Shiny tie pins or clips or big belt buckles

Don’t use Open top shirt button with a tie

Don't use Loafers with a suit

Grooming Standards-Women

Hair Clean, neatly shaped,

and arranged in an attractive feminine and professional style

Conspicuous rubber bands, combs, and pins are not advisable

Makeup should be applied in good taste so that colors blend with natural skin tone and enhance natural features.

Lipstick colors shall be conservative and complement the individual

Long, false eyelashes shall not be worn when in uniform.

Grooming Standards-Women

Jewellery While in uniform, only one ring authorized,

i.e. wedding ring

Necklaces will not show above the shirt line

Earrings are prohibited for male personnel

BODY PIERCING. Not authorized while in uniform other than earrings for women

Don’ts For Women Don’t wear dark colored

clothes.

Don’t Wear wrinkled clothing

Don’t wear transparent Fabrics

Avoid Hair that falls in your face or obscures your eyebrows

Avoid Earrings that are large & dangling

Avoid Fragrance that smells from a distance

Don't wear Anything too bright, tight, sheer or short

Don’t wear open toed shoes.

Don't have too much

makeup

Don’t wear big, shiny buckles or jewelry

An impactful first impression

Think of someone who made a great first impression on you…

What did they do…what did they say…how did they look…what was it that make that made that great first impression on you…

DINING ETIQUETTEDINING ETIQUETTE

ArrivalArrival Arrive 15 minutes early.

Wait for host/guest in the lobby.

Make sure you are standing when they arrive and reach out to shake their hand.

Once Seated – The Once Seated – The NapkinNapkin

Wait for the host to make the first move.

Never “flap!”

When you leave the table, rest the napkin on your chair.

When finished with your meal, do not refold the napkin; lay it to the left of your plate.

OrderingOrdering Order the same number of courses as

your host. (i.e. salad, main course, beverage)

If unsure of price range ask the host what they recommend.

Do not study the menu.

Avoid the wild food.

Formal Place SettingFormal Place Setting

EatingEatingStep OneStep One When cutting a piece of

food, place your fork in your left hand with the handle hidden in the palm of your hand and the fork tines down.

Place the knife in your right hand with the handle hidden and the serrated edge facing the plate.

Step TwoStep Two After cutting the piece of food, lay your knife

across the top of your plate with the serrated edge facing you.

Transfer the fork from your left hand to your right with the fork handle now showing between your index finger and thumb and the tines facing up.

Step ThreeStep Three After chewing and swallowing the food, repeat

the first three steps.

EatingEating

Step FourStep Four When you choose to lay your utensils down to

rest or to listen more intently to the people with whom you are dining, the “rest” position is to place your knife across the top of the plate with the serrated edge towards you.

Place your fork, tines up, with its handle resting on the lower right side of the plate

EatingEating

Step FiveStep Five When you are finished, place your fork across the

center of the plate with the handle to the right and the fork tines down.

Bring your knife from across the top of the plate and place it next to the fork with the blade still facing you.

Remember: Keep with the pace of others!

EatingEating

Meal Time BasicsMeal Time BasicsCutleryCutlery Don’t wave your knife in the air to make

a point, and don’t put silverware partly on the table and partly on your plate.

Once a piece of cutlery is picked up off the table it should never touch it again.

NapkinsNapkins Don’t blot or rub – dab.

Don’t wave it around or flap – gently unfold and leave it on your lap.

When you leave the table remember to lay it on your chair and when finished, loosely lay it to the left of your plate.

Meal Time BasicsMeal Time Basics

ChewingChewing Never chew with your mouth open.

Never.

Even if you feel you must add your words at the perfect moment, wait until you have swallowed.

Thank your waiter or waitress.

Meal Time BasicsMeal Time Basics

AppearanceAppearance No elbows in the table and sit up straight.

BreadBread Tear roll or slice in to bite size pieces and butter

each one just before eating it. Do not butter the whole slice at the beginning.

SpeedSpeed Watch your pace. Have the same number of courses as your

host/guests.

Meal Time BasicsMeal Time Basics

PickingPicking If you have something trapped in your teeth,

don’t pick! If you must, excuse yourself and pick in the

restroom.

Purses, BriefcasesPurses, Briefcases Keep all items off of the table. This includes keys, eyeglasses, pens,

basically anything that is not part of the meal.

Meal Time BasicsMeal Time Basics

SoupSoup Scoop with the spoon tilted away

from you. Don’t slurp, drink or dribble.

Don’t blow on it if it is hot (wait) and don’t crumble crackers in it.

When done, leave the spoon in the soup plate or rest it on the saucer if it is a soup cup.

Meal Time BasicsMeal Time Basics

Salt and pepper shakersSalt and pepper shakers They are married, pass them together. Don’t divorce the salt and pepper.

PassingPassing Offer to the left then go to the right.

SeasoningSeasoning Only after you taste the food first.

Cutting your foodCutting your food Only enough for one mouthful.

Meal Time BasicsMeal Time Basics

Pace YourselfPace Yourself When your host is done you are done.

NecktieNecktie Do not flip or tuck your tie!

Ask for items to be passedAsk for items to be passed Do not reach across the table.

Meal Time BasicsMeal Time Basics

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

RememberRemember Never call attention to the dining

mistakes of yourself or others!

Perception is reality, so your image is very important.

It will follow you wherever you go.

Therefore, it is important that you strive to project a positive image—one that you will be proud of at all times.

Correspondence Etiquette

Every written invitation gets a response unless it asks for money

Respond within 1 week Follow directions for response Special instructions (dress code)

will be in lower corners Envelope will indicate if you may

bring guest Send “Thank you” letters Always include a cover letter for

written documents Sit on written documents for 24

hours (if possible)

E-mail Etiquette E-mail 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 e-mail should be used for business rather than personal use—don’t send anything you wouldn’t want to see in public

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

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 Don’t give out credit card # Refrain from using when driving

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

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

Office Romance Dating a supervisor or

subordinate is absolutely a no-no

Any behavior of a sexual nature on company property gives the company grounds for legal action

Office Romance (When it Happens Anyway)

Expect at the very least an office relationship will be frowned upon

Risk loss of credibility Difficulty focusing on work Don’t use work email or

voicemail systems Remember when it ends you

will still have to work with this person

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

CODE OF PRACTICE AND

ETHICAL DILEMMAS

48

Contents of the Code of Practice1. Basic values and beliefs

2. Principles of practice

49Principles of PracticePersonal ConductClientsColleaguesAgencyProfessionSociety

50

What is an ethical dilemma? It is a Conflict between ... one’s personal and professional values two values/ethical principles two possible actions each with reasons

strongly favorable and unfavorable two unsatisfactory alternatives one’s values/principles and one’s perceived

role the need to act and the need to reflect

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Sexual intimacy with clients

1999T.Y. LEE

52

Sharing confidences without compelling professional reasons

1999T.Y. LEE

53

Assaulting, causing physical injuries, or placing clients in danger

1999T.Y. LEE

54

Discriminatory practices

55

Withdrawing services precipitously (abandoning a client)

56

Failure to warn and protect the victim of a violent crime

57

How do I avoid rushing into ethical dilemmas?Develop a working knowledge of the Code of Practice

(by necessity they cannot be specific to every possible ethics violation)

By anticipating likely trouble spots before they occur.

58

How do I resolve ethical dilemmas? The first step is recognizing the problem

and identifying the source of the conflict. You also must keep all parties informed

of your legal and ethical obligations. Engage clients or involved parties in

dialogue, and brainstorm the “best” course of action.

1999

59 Make sure you are constantly keeping in mind

the mission of the profession and observing the client’s right to self-

determination. If you are still unclear about what to do, discuss

the situation with your field instructor. Protect the identity of the client if necessary,

and present the situation as a “hypothetical” case if you need external external help.

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A Decision-Making Model: 5 Steps 1. definition of the dilemma,

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A Decision-Making Model: 5 Steps

looking at all the relevant facts and developing valid arguments for various courses of action,

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A Decision-Making Model: 5 Steps

3. consideration of practice wisdom, personal beliefs and values, and how these might influence the final decision,

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A Decision-Making Model: 5 Steps

4. developing options, exploring compromises, evaluating alternatives in an attempt to find a course of action with the least negative effects, and

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A Decision-Making Model: 5 Steps 5. choosing a position that you can defend.

THE END