Post on 19-Nov-2014
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
51
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.
60
A Decision-Making Model: 5 Steps 1. definition of the dilemma,
61
A Decision-Making Model: 5 Steps
looking at all the relevant facts and developing valid arguments for various courses of action,
62
A Decision-Making Model: 5 Steps
3. consideration of practice wisdom, personal beliefs and values, and how these might influence the final decision,
63
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
64
A Decision-Making Model: 5 Steps 5. choosing a position that you can defend.
THE END