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The Power of Professionalism
• Email• Dining Etiquette
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Your e-mail is as much a part of your professional image as the clothes you wear, the greeting on your voice mail, and the handshake you offer...
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Subject Line•Given the huge volume of e-mail that each person receives, the subject line has become the hook.
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Addressing•“To” line represents the primary recipient(s) and indicates who must take action if required.•“Cc” line is used for any secondary or tertiary recipients who must be informed about what is in the body of the email. •“Bcc” line is intended to allow the sender to mask the list of recipients.
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GreetingUse the correct salutation:•In business, if you are addressing a woman, ‘Ms.’ is appropriate — marital status is irrelevant.•If someone has a doctoral or medical degree, ‘Dr. [Last name] is correct in email etiquette.
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The Body•E-mail is meant to be brief. Keep your message short.•DO NOT USE ALL CAPS! •Avoid over using punctuation marks!!!!!!!!!!!! •IMHO, avoid using abbreviations•Avoid using HTML
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The Signature•A relevant signature should include your name, mailing address, email address, phone number, and if you wish — social media accounts such as a Twitter or LinkedIn profile.
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Grammar and Spelling•It is a representation of you•Write in complete sentences and always check spelling and punctuation•There’s only one solution for grammar errors and that’s education.
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Reply to All•Included in email programs for the primary purpose of allowing one of the recipients of an email sent to many people to respond to everyone else included in the address lines.
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Threads•Think of it as being in a conversation. Use a salutation in the first reply. After the first reply, it is no longer necessary to keep adding a salutation.
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Attaching Files•Typical email programs limit attachments to around 6-8 MB•If you have to send a large file, compress it first using .zip or .rar
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Your Email Address•If you cannot sign up for an email address that displays your full name, consider adding the initial of a middle name, or shortening your first name as appropriate.
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Response Time•When you receive a message reply to it as soon as you have time to. • The beauty of Internet communication is that it is convenient. It is not an interruption. •People can check their messages when it suits them, not you.
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Emotional Emails•Do not send an email when you are angry. •Your email may appear okay as you compose it, but let time clear your mind so you don’t regret clicking the “send” button.
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Have you ever been confused about how to act at a meal in a restaurant? Good manners create an impression of you that will last a long time, and it will make eating out more
pleasant.
It might seem like a lot to remember, but once you follow some of these tips, they'll
become automatic.
Dining Etiquette
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Anatomy of a TableBasics -•Liquids to the right, solids to the left•Utensils are used from the outside to the inside•Salad and soup (if served) will be placed on top of the dinner plate•Dessert fork/spoon are above the place plate•Bread/Butter plate (and butter spreader) are located above the forks•The salad fork is smaller than the dinner fork and is placed in the correct order depending on the menu•Hold all stem glasses by the bowl except for champagne or white wine
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Basic Place Setting
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Rules of Good Table Manners BEGINNING OF THE MEAL •Be on time or just a few minutes early. •Come to the table appropriately dressed, with clean hands and face, hair neatly combed. •If table prayer is said, bow your head, wait until it is finished before starting to eat. •Avoid controversial topics like religion or politics. Never criticize the food or restaurant (it might be your interviewer’s favorite!).•Be polite to the staff, it shows how you would deal with those working with you.•Know whom you are dining with. Learn the pronunciation of names, and think of conversations that may interest them.
WHEN YOU ARE A GUEST •Wait for the hostess to tell you where to sit. Stand behind your chair until the hostess tells you to be seated. Be seated from the left of your chair, if possible. •A boy or man helps seat a girl, or woman, to his right. •Follow the lead of the hostess in picking up your napkin and in starting to eat.
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Using a Napkin•Put your napkin on your lap, leave it partly folded, unless it is very small, then open it completely. Do NOT tuck napkin under your chin.
•Blot your lips lightly with the napkin, don't "wash your face!"
•If you must leave the table during the meal, place your napkin on the chair. At the end of the meal, place your napkin to the left of your plate.
•The napkin is not for blowing your nose; excuse yourself and leave the table.
DrinkingFollow the lead of the host/hostessDo not order alcoholic beverages if you are underageDrinking too much when dining out is one of the
most disliked behaviorsBe responsible – people are watching
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Ordering
• Take the lead from your host when ordering. • Do not take an excessive amount of time trying to decide what to have. If you are indecisive, your host may wonder about your decision-making skills on the job. •Avoid difficult foods (spaghetti, ribs, corn on the cob, etc…)• Do not order the most expensive item(s) on the menu, unless the host insists that you try something in particular. • Be guided by what your host is having. • Sometimes your host may let you know what the house specialty is and that may be a cue. • Handle any dietary restrictions quietly. Do not take medication in front of others; instead excuse yourself from the event or wait until you are alone.
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Passing and Taking Food at the Table
•Pass food to your right. •Ask for food to be passed with a "please" and "thank you". •In passing, turn the handles toward the person receiving it. •If a butter knife is passed with the butter, use it to serve yourself, not for spreading the butter. •Use serving implements provided, not your own silverware, or your fingers. •Do not hand someone food, such as a roll. Pass the serving plate.
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Using Silverware
•Use the piece of flatware farthest from your plate first, then work in towards your plate. •Do not overload your fork or spoon. Hold the spoon as you hold a pencil. Place the spoon on the saucer, or plate, when not in use, or when you are finished. •When cutting food with a knife, hold the handle in your palm, with your thumb and last three fingers supporting it. Place forefinger on the back of the blade as you cut. •Cut only one or two bites at a time. •Place a used knife or fork on the plate, when not in use, not on the table. •Signal to waiter that you are done by placing your fork and knife at 4 o’clock.
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Eating Soup
•Never blow on soup, or any food! Wait for it to cool. •Tip the soup spoon AWAY from you as you fill it. Touch it on the side of the bowl to remove drips before bringing it to your mouth. •Do not lean way over to save lifting distance. •Sip, don't slurp, from the side of the soupspoon. •It is permissible to tip the soup dish away from yourself to scoop up the last of the soup.
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Eating Salads
• Salad forks are often smaller than a traditional dinner fork and will be located to the far left of the place setting. • You may use your knife to cut portions of the salad. If you use your knife, do not return it to the table top; instead place it at the top edge of the plate with the cutting edge facing you.
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Bread and Butter
• Bread and butter may be served with your meal. • Place one roll on the plate provided (the one just above your forks). • Do not cut the roll open, slather butter on it, and “dig in.” • Instead, break the roll apart, tear off a small, bite-sized portion, butter it, and eat it. Do this for the entire roll.
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Dessert
• You may use whatever utensils are provided to eat dessert. • When your are finished with your main course and your dessert is already set, you may go ahead and eat it, but do not push away your dinner plate.• Do not pick up your dessert plate and place it on your dinner plate, simply reach across your dinner plate and eat your dessert. • If your dinner plate is removed by the server, you may move your dessert dish in front of you. • No swapping desserts with your neighbor.
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Reaching Across the Table
• There are various degrees of reaching for something across a table that are perfectly permissible, but one should not make an enormous stretch or rise from one’s seat to reach for something. • If you have easy access to the salt and pepper and your neighbor on either side does not, it is polite to offer it first to both of them before using it yourself. • When passing the salt and pepper, pass them as a pair. • If something is really too far from your grasp, address the person closest to it at the table and ask politely, “After you have used it yourself, would you please pass me the butter?”
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Practicing Good Habits and Posture
•Keep your hands on your lap during a meal when you are not eating. •Do not sprawl all over the table, or sit slumped over. Do not tilt back on the back legs of your chair. •Do not talk with your mouth full. Chew with your mouth closed, as quietly as possible. •Keep elbows close to your sides at the table, especially when cutting food. •Avoid nervous habits, such as tapping the water glass, fiddling with your hair or making gestures with silverware. •Do not comb your hair at the table. •Turn your head away from the table when you cough or sneeze.
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Accidents at the Table
• Even the most careful eater occasionally has an accident at the table. • If a little food or liquid is dripped onto your clothing, you might dip a small corner of the napkin into your water glass and lightly rub the spot. • If you drop a serving utensil, do not pick it up. Leave it on the floor and ask for a new utensil.
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Do Not…
• Blow your nose at the table.• Primp at the table. • Speak loudly. • Eat your partner’s salad or butter his/her bread. • Eat too fast nor too slowly. • Use a toothpick in public. • Argue about the bill. • Cell phones/Pagers (don’t let them ring and NEVER answer)• Leaving purse/keys/sunglasses on the table• Pushing away the plate or bowl when finished
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Questions?
