Mess/Clutter

Don’t let your workspace look like the buffet line at an all-you-can-eat restaurant. Keep it clean. If you eat at your desk, keep some Clorex wipes near by and wipe it down afterwards.

Smell

Don’t eat pungent foods at work. There most likely won’t be a window to open the air things out. Avoid:

• Microwave Popcorn
• Asian Food
• Indian Foods

Location

Eat in the break room or an outdoor space if available (avoid eating at your desk if possible). See what others at your level are doing. Are they eating at their desks?

• If you have an office, keep the door closed.
• Don’t eat in front of customers.
• Don’t eat while walking the halls.
• Don’t hide out in the copy room to eat.

Eat before you are on the clock

Many workers think the first 30 minutes of the workday is meant for them to grab a cup of coffee and snack to eat at their desk. Eat before settling in for the day.

Timing

If eating at your cubicle, do so when most other employees are absent and out on their own meal break: 11:30 a.m. to 12:15 p.m., 5 p.m. to 5:40 p.m., or 10:45 to 11:12 p.m.

Noise

Don’t loudly smack your lips or burp. In a cubicle, even chewing food can disturb coworkers.

Socialize

Take advantage of an occassional lunchtime with coworkers to socialize.

Community Candy

Don’t keep candy at your workstation unless you want to be distracted throughout your work day.

Brush Your Teeth

Find a place for a toothbrush and toothpaste at your desk and brush your teeth after eating.

How to choose a tie is an art that is even more difficult than a choice of woman looking for shoes. Designs, shapes, colors – what exactly to guide us in combination with shirt, suit, fashion, even the growth of man – for many people it turns in a mystery. Some people attach experiments and more extravagant solutions suit them, but for those who prefer the safe, that’s what our experts advise:

• Choose the tie individually for any suit or at least a coat. And yet – the primary tie colors are dark red, royal blue and black. Comply the tie with the personal style of a man.
• Short men – longer ties with narrow knots (Simple knot) and longitudinal stripes.
• Tall men – wider ties and knots (Double Windsor), with cross patterns.
• On striped shirts – stripes and squares, monochrome ties.
• If the shirt is bright, and the suit – dark, tie should be lighter tone than the coat.
• If the shirt is dark, and the suit – bright, tie should be close to the color of the coat (slightly darker than it, but in any case entirely dark.
• Patterns in neckties are a matter of personal taste. If you give a tie, avoid patterns. Otherwise, color patterns must comply with the color of this shirt or coat. Always seek a harmony.
• The length of tied tie should be finger over the belt. Here is a list of various ways of tying a tie for every occasion, some of which you probably never have thought existed.

Simple Knot – Suitable for all kinds of ties and is very handy for beginners.

1. Start with the backside of the tie facing away from you, the wide end is on the right and the small end is on the left. The tip of the small end should rest slightly above your belly-button (this will vary depending on your height and the length & thickness of your tie). Move only the active (wide) end.
2. Wide end under the small end to the left.
3. Across the small end to the right.
4. Up into the neck loop from underneath.
5. Down through the loop you’ve just made in the front.
6. Pull down on the wide end to tighten. Slide the knot up to adjust.

Windsor – Windsor Knot is wide and dense tie knot. Usually, it is selected at important business meetings or interviews, as it is believed that this knot exudes confidence. Best fit on shirts with wide collars and is easy for tying all kinds of ties.

1. Put the tie so that the wide end to be on the right side and sag about 30 centimeters below the narrow left end.
2. Cross the wide end of the tie over the narrow end.
3. Pull the wide end up through the loop between the collar and tie.
4. Drop the wide end down.
5. Pull the wide end right under the narrow, through the frame and right again so that the wide end to sit facing outwards.
6. Pass wide end back to the left as he passed over the narrow.
7. Pull back the wide end of the tie through the loop up again.
8. Pass the wide end through the knot.
9. Using both hands, tighten the knot, straighten dislocations and gently pull it to the collar.

Half Windsor – This is asymmetric knot which is suitable for light heavyweight ties.

1. Spend on the left the wide end over the narrow.
2. Transfer from the top down through the loop.
3. Pull down and put right into the narrow end.
4. Now transfer to the left the wide end over narrow.
5. Thread up in the saddle.
6. Tucked in the resulting front nut and debug knots.

Four-in-Hand – This is a narrow, more discreet and slightly asymmetrical tie knot. Used in more tailored shirts, whose top button doesn’t buttoning. It is suitable for ties made from a dense material.

1. Put the tie so that the wide end to be on the right side and sag about 30 centimeters below the narrow left end.
2. Cross the wide end over the narrow end.
3. Turn the wide end of the tie under the narrow and drag to the right.
4. Turn back the wide end, but this time to the left so to pass over the narrow end of the tie.
5. Pull the wide end of the tie up through the loop formed around your neck.
6. With forefinger hold the tie so that it is loose and drop the wide end through the knot.
7. Pull the wide end of the tie and correct the knot by adjusting the narrow end. (If it is displaced)

Pratt – Pratt Knot or Shelby is clean and relatively wide tie knot but not as much as the Windsor knot. Suitable for tailored shirts and ties made of light or medium fabrics.

1. Begin with the backside of your tie facing forward, the wide end of the tie on the right and the small end on the left. The tip of the small end should rest slightly above your belly-button (this will vary depending on your height and the length & thickness of your tie). Only move the active (wide) end.
2. Wide end under the small end to the left.
3. Up to the center, towards neck loop.
4. Through the neck loop and down to the left.
5. Across the small end to the right.
6. Up into the neck loop from underneath.
7. Down through the loop you’ve just created in the front.
8. Tighten the knot by pulling down on the wide end. Slide the knot up & adjust.

Your resume tells people who you are, but your manners — good or bad — show them. Nowadays, for a huge percentage of companies are much more valuable to have ambitious, hard-working, devoted, intelligent man with high overall culture, than waster with perfect CV. The information in CVs is often exaggerated, embellished or incomplete regarding to specific properties required for the position you applied for.

So back to the etiquette. Etiquette is nothing more than the grand set of all good manners, and although people may have told you that good manners take a lifetime to learn, we can prove to you that’s simply not true. Put simply, etiquette is a language used to relate your respect and consideration to others. Therefore, the day of your interview is not the time to appear uncouth, disrespectful or inconsiderate by violating any of the following etiquette tips.

1. Be punctual

Like anyone at work, your interviewer is in the midst of a busy workday. Show them that their time is valuable to you — after all, aren’t they showing you that same respect with this chance to come in and present yourself off of the printed resume page?

Being late tells others that you’re self-centered, disorganized, rude, or all three (qualities only sought after by the recruiters of reality television. So, unless you’re seeking a spot on the next reality show, leave home so you can avoid delay, which does not depend on you (traffic, broken heel, clothes flooded with coffee).

2. Dress accordingly

At an interview, proper etiquette dictates that your manner of dress should by and large fit in with the scene around you, but in a show of respect for the occasion, you should dress just a step above the norm of that environment. The reason is because inappropriate business attire creates an unacceptable distraction. When the focus should be on you and all your skills, your clothes shouldn’t be stealing the show.

Men:

• Ideally, men should wear a shirt and trousers. Make sure that the colors are well combined. Choose brightly colored shirts and dark pants. Do not wear designer t-shirts. Bet on cotton and linen. Free shirts and neutral colors are the key to success.
• The shirt should be well stock in the pants for a professional look. Choose shirts with long sleeves and do not wrap it in any case.
• Silk ties are the best choice. Tie should not be neither too short nor too long. Ideally, the tip of the tie should touch the bottom of the belt buckle. Thin ties are not intended for offices.
• Wear leather belt, preferably in black or brown shades. Do not wear belt with shiny or wide buckles
• Socks must be properly combined with the overall clothing
• Do not wear shoes that make noise while walking. Choose soft leather shoes in black or brown. Make sure shoes are polished and properly tied. Never wear sports shoes or sneakers on interview.
• You must be shaved. Use good aftershave lotion and make sure your skin does not look dry and scaly.
• Body odor matters. One should always smells good in society. Use a soft perfume or deodorant.

Women:

• Women should not wear clothes too open. Wear clothes that fit your best. Do not wear too tight or free clothes.
• Understand the main difference between party wear and elegant clothing. Never dress shirts with large necks, and those with bare back or straps are strictly prohibited. Avoid transparent materials.
• Women who like Western ‘fashion can choose colored shirts and dark pants. Well-chosen scarf will definitely help you look more elegant.
• Never wear heavy jewelery for an interview. Avoid heavy makeup. Nails should be clean and preferably with lacquer in natural shades.
• Avoid very high shoes.
• The color of the bag must be combined with the overall clothing.
• Piercings on the face during the interview are completely forbidden

3. Take note of that handshake

Having a strong handshake is absolutely crucial to a good first impression, but you don’t want to take it too far. At an interview, it’s a physical interaction between strangers, making it a prime moment for etiquette. The handshake must be with a stable grip – inspires kindness, openness and can create a sense of comfort between two people. Do not squeeze too hard and do not hold the hand of man against you more than 3 seconds.

On the other hand, a meek, milky handshake or a flesh-grinding cinch can make a person uncomfortable. Before they have the chance to get to know you, you’ve already given them an unpleasant feeling. Making people comfortable around you is an essential aim of all etiquette.

Hands must be in “equivalent” position – by submitting hand it must be perpendicular to the floor, do not accelerate with palm facing up or down, because it states obedience or desire for power over others.

Speak clearly and distinctly, not too high, do not forget eye contact, stay upright and thank them properly.

4. Present a positive personal image

During the job interview, countless moments will come up when etiquette is required. Getting them right gives you a confidence visible to your interviewer.

Look the interviewer in the eye. It’s a trusting gesture to which people always respond positively. Anything else is simply rude.

Enunciate, as well as animate, your language. An interviewer shouldn’t have to ask you to repeat yourself, or wonder if they heard you right.

Use engaging, non-threatening body language. Good posture alone can convey your interest in being there, while slouching conveys disrespect and indifference.

Be careful how you hold your hands – they should be open and stowed close to your body. Do not lock them crossed in front of you. If you need to gesticulate, do it with open palms towards the ceiling, showing openness and pure intentions.

Use your interviewer’s name (preferably the family name), but in moderation. It proves you’re involved and listening.

5. Give examples

A truly adequate representation is one you can intrigue the interviewer with new or interesting information from your practice, not repetition of your CV. To invite you to an interview, apparently they’ve already read it and it is appropriately. Remember – interviewers do not have to remember the biography of each candidate; you need to tell again where, to whom and at what position you’ve worked. More valuable is to give examples of your achievements, campaigns and successful projects. If you worked on those that are public or media known – even better – the chance to make a positive impression is even greater. Don’t push yourself forward and don’t take credit for other people’s accomplishments.

6. Listen first, and then ask

It is very important, in the beginning of the conversation to find out whether the interviewer wants him to lead the interview or you. Whether he wants to tell you more about the company (If he expressly provided at all), or he wants first to learn everything necessary about you. Wait to feel it, and if you aren’t sure – ask directly something like “Let me tell you about my experience or would you like to answer to your specific questions?”. Do not talk too much and do not treat in excessive detail. The option to monosyllabic replies is also not suitable, because it will make the person in front of you to think that you have nothing to say, or you feel uncomfortable, even that you are “curmudgeonly”.

7. Be specific without being demanding

It is very important in case you have any specific requirements for wages, benefits, working hours, special treatment or anything like that, to give a clear sign of this in the most soft and unobtrusive way.

Do not require too much, especially, if you are not approved for work yet. It will be very uncomfortable for both sites if the two of you come across a situation that clarity about what is required and expected bilateral is not complete.

Do a research about the conditions of the company in advance. If it’s possible – what other positions have in the company, tentative wages, bonus packages, working time and if there is something that bothers you – make sure you comment it out during the interview.

8. Thank them “twice”

At the end of the interview, when you will invariably thank your interviewer, make sure to thank them both for their time as well as for your own opportunity. Much like arriving on time, thanking them in this way sends a message that you understand and appreciate the value of one’s time.

What not to do?

1.    Don’t get caught unprepared

Learning as much as you can about the company and about the position for which you’re applying is a sign of respect. As simple as it sounds, don’t forget that your interviewer works for this company; it’s a big part of this person’s life. Therefore, a modest but competent display of your commitment to this interview through prior research makes you look good while flattering them at the same time. Explore the history, previous legal projects, the greatest achievements of the company and customers to be adequate in the conversation.

2.    Don’t disparage past employers

If you can’t say something nice about someone, don’t say anything. It’s disrespectful to take shots at former employers and companies (in part because they’re not around to defend themselves), and doing so can seem cheap and offensive to others.

Furthermore, the interview is about you and about this company, and how you fit together; don’t leave your interviewer with descriptions of former bosses and coworkers who have nothing to do with it. If you opine – let it be short, neutral and precise matching the question asked.

3.    Don’t lie — about anything

For all the many reasons not to lie or to wildly embellish anything, remember that a gentleman or a lady never lies. Furthermore, a large percentage of the truth sooner or later will appear to light, and this can only be in your detriment.

If possible, find out whether your guest(s) likes or dislikes certain cuisine. Ask when extending the invitation or call an assistant to get the answer. You could also give your guest a choice of two or three restaurants. If hosting a group, choose a restaurant with a diverse menu.

Invite well in advance. You or your assistant should arrange any business meal at least a week in advance.

Choose a restaurant you know. If possible, pick one restaurant and frequent it. This will pay special rewards in terms of your being recognized when you walk in, and it will probably result in better service. You will have to cultivate (and tip) the headwaiter to make yourself known.  Also keep in mind that if anyone is going to travel fairly far to reach the restaurant, it should be you and not your guest.

Local custom will generally dictate the time of the lunch. In large cities, lunches might be planned at 1 P.M.; in small communities, 12 noon might be more common.

Make it clear that you are the host. Tell your guest what to expect to allow your guest to prepare and bring any pertinent materials. Confirm the time and place and repeat the details of the invitation later in the conversation.

Reserve a table ahead of time. If you have a preference for seating (a spot that’s quiet) tell the person taking the reservation.

Reconfirm with your guest. Call on the morning of a lunch or dinner; if you’ve scheduled breakfast, call the day before.

Business Invitation Etiquette

Arriving

Good dining etiquette and the impression you make on your business lunch companions starts when you first arrive at the restaurant.

Don’t be late. It’s appropriate that this is the first rule of dining etiquette. Arriving even five or ten minutes late leaves a bad impression; any later than that sends a clear message of carelessness and thoughtlessness.

Dress appropriately. Error on the side of dressing up. Call the restaurant to see if they have a dress code.

When you arrive at the restaurant and your host hasn’t arrived, etiquette dictates that you wait in the lobby or waiting area for him or her. Don’t go to the table and wait there.

If you are the host, wait for your guest in the lobby. If some of your guests have already arrived, you should wait in the lobby only until the time the reservation is made for. Then proceed to the table and have the maitre d’ or waiter escort the late guests in.

Table Manners

Paying the Bill

The person who does the inviting does the paying. If someone invites you to lunch and the server places the check on the table, don’t make a grab for it. Let the person who invited  you have the opportunity to pick up the check and deal with it.

If the server gives the check to your guest ask them for the check. A simple way to prevent this from happening, is to let the server or maitre d’ know in advance that the check should be brought to you.

Tipping

Whoever is paying the bill should make sure a gratuity hasn’t already been included in the total–something that is standard procedure at some restaurants. Other restaurants may include an automatic gratuity only for large groups. On most occasions, you’ll be tipping not only the waiter but other restaurant staff as well. Tip according to these general guidelines.

15 to 20 percent of the total bill before taxis added.

Business Meal Follow-Up

Thank-You Notes

A note sent by the guest serves as a thank-you for the meal and an enjoyable time, as well as a confirmation of any decisions that were made. The host should also write, telling the guest how nice it was to dine with him or her and briefly recapping any business details. A follow-up phone call by either party could be made instead, but a note has two advantages: It doesn’t interrupt the other person’s day, and it comes across as warmer and more gracious.

A sample thank-you letter for a breakfast or lunch meeting:

Dear Kathy,

Thank you for arranging our breakfast meeting this morning! I appreciated your being so well prepared and giving your helpful comments and suggestions for content. I’m thrilled to be working with you and Robin. Together we’ll have a very successful June seminar

Thank you for asking me to be the featured speaker.

Very truly yours,

Elizabeth Winters Professional Speaker

Reciprocating with an Invitation

Does inviting someone to a business lunch, dinner, or breakfast does not always mean they are obligated to reciprocate.

You are not expected to repay an invitation to a strictly-business meal (especially one charged to an expense account), no matter who invited you – a customer, a client, or your boss. But you may certainly do so if you have continuing business together.

A client who is entertained by a salesperson or supplier is not expected to return the invitation, even if his or her spouse or family was invited.

Do return social invitations from coworkers and other business associates, whether they’ve extended the hand of friendship to cement a business relationship or you simply enjoy one another’s company away from the office.

Try to plan the table setting to match your menu. When bread and butter are served, add a butter plate to the table. Use separate salad plates if serving your main course with gravy.

GENERAL TABLE SETTING GUIDELINES

• The lower edges of the utensils should be aligned with the bottom rim of the plate, about one (1) inch up from the edge of the table.
• To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one (1) inch away from the plate’s side.
• To eliminate fingerprints on the handle, hold flatware by the “waist,” the area between the handle and the eating end of the utensil.
• Elbow room requires a minimum of 15 inches between place settings, or approximately 24 inches from the center of one place setting to the middle of the next.
• Butter should be waiting on butter plates, the glasses filled with water, and the wine ready to be served before the guests are seated.
• The water glass should be placed approximately one (1) inch from the tip of the dinner knife.
• Place knives with blades facing the plate.
• Do not place over three pieces of flatware on either side of the plate at one time (except forks if an oyster fork is used).

*When an uneven number of people are seated, the odd-numbered place settings are laid opposite the middle of the even-numbered place settings.

THE INFORMAL TABLE SETTING

At an informal meal, the table setting is not cluttered and all the flatware is laid on the table at one time. At the host’s option the dessert utensils may be brought to the table on the dessert plate.

The following is a standard table setting for a three-course meal. Note the basic “outside-in” rule. The piece of flatware that will be used last is placed directly next to whatever plate you are using.

• Forks

Both forks are placed on the left of the plate. The fork furthest from the plate is for salad. The fork next to the plate is for the dinner. (Please Note: At more formal meals where the salad is served after the main course, the order of placement is reversed.)
Fork tines may be placed downward, continental style, or upward, American style. In the continental placement of flatware, the fork is laid on the table in the way it is held, tines downward. In the American style although the fork is used tines downward to cut food, it is held tines upward to eat.

• Dinner Plate

The dinner plate is placed on the table when the main course is served and is not on the table when the guests sit down.
Large plates, such as the dinner plate and luncheon plate, are laid about one (1) inch in from the edge of the table.

• Salad Plate

The salad plate is placed to the left of the forks. Small plates, such as the salad plate, fish plate, and dessert plate, are laid about two (2) inches in from the edge of the table.

• Dinner Knife

The dinner knife is placed on the right side, and directly next to and one (1) inch away from, the plate. The blade should face the plate. If the main course requires a steak knife, it may be substituted for the dinner knife.

• Spoon

The soup spoon is on the far right of the outside knife.

• Butter Plate with Butter Knife

A small bread plate is placed above the forks, above and to the left of the service plate. The butter spreader is laid on the bread-and-butter plate.

• Glassware

Usually one wine glass is used along with a water goblet. If the table setting is uncrowned, there is room to arrange stemware in any way you like, such as in a straight line parallel with the edge of the table or a diagonal line angled toward the table’s edge.
Water Goblet. The water glass goblet is placed in a position closest to the hand, approximately 1 inch above the tip of the dinner knife.
Wine Glass. At least one wine glass should sit to the right and possibly above the water glass.

• Napkin

Place the napkin in the place setting’s center, or left of the last fork.

• Coffee Cups

Place a cup and saucer to the right of the place setting. The coffee spoon goes to the right of the saucer. Place approximately One (1) inch beyond the outermost piece of flatware. The top edge of the saucer is aligned with the top rim of the plate or bowl. Cup handles are faced in the four o’clock position for easy access

• Dessert Spoon and Fork

At an informal meal, when two utensils are provided for dessert, the utensils are laid on the table or presented on the dessert plate. The dessert spoon (or dessert knife) is laid on the table above the dinner plate in a horizontal position, handle facing right. The dessert fork is laid beneath the dessert spoon (or dessert knife), handle facing left. The dessert utensils may also be presented on the dessert plate in the same way as formal service.

• Salt and Pepper

Since more people use salt than pepper (and most people are right-handed), the salt shaker is placed to the right of the pepper shaker, in a position closer to the right hand. The placement of the pepper shaker is to the left of the salt shaker, and for added definition it is angled slightly above the salt shaker. Small salt and pepper shakers, approximately 1 ½ inches in height, conserve space at a crowded table. They are placed above the cover or between two place settings. Because salt is finer than pepper, the lid of the salt shaker is punctured with smaller, more numerous holes than a pepper shaker. Pepper has a coarse grain than salt, and the lid of the shaker is made with larger but fewer holes than the salt shaker.

THE FORMAL TABLE SETTING

To avoid clutter, the general rule for a any table setting is to include no more than three utensils on either side of the dinner plate at a time. The exception is the oyster (or seafood) fork, which may be placed to the right of the last spoon even when it is the fourth utensil to the right of the plate. The initial table setting for a typical formal dinner should look something like this:

• Service Plate. Place the service plate in the center of the place setting.
• Butter Plate. A small bread plate is placed above the forks, above and to the left of the service plate.
• Glasses

Water Glass. The water goblet is placed above each guest’s dinner knife. The other glasses are then arranged around the water glass as follows:
Champagne Glass. A champagne flute may be located between the water glass and the wine glasses.
Red Wine Glass. Red wine glasses have a wider globe and may be cupped in the palm of your hand if you choose.
White Wine Glass. The glass with the longer stem and cylindrical globe is the white wine glass.  White wine glasses should only be held by the stem.
Sherry Glass. A small sherry glass may also be present to the right of the wine glasses.  This may signal that sherry will be served with the soup course.

• Forks

Salad Fork. Directly to the plate’s left. One (1) inch from the plate.
Dinner Fork. Left of the salad fork.
Fish Fork. On the dinner fork’s left.

• Knives

Dinner Knife. (Or meat knife if meat will be served.) Directly to the right of the plate. One (1) inch from the plate.
Fish Knife. On the dinner knife’s right.
Butter Knife. On the butter plate, diagonally with the handle toward the guest.

• Spoons

Soup Spoon and/or Fruit Spoon. Right of the knives.

• Oyster Fork. If present, on the right of the soup (or fruit) spoon.

Also known as the seafood fork. The only fork placed on the right side of the place setting. The fork tines are placed in the bowl of the soup spoon with the handle at a 45-degree angle. It may also be laid next to the soup spoon in a parallel position.

• Dessert Spoons and Forks.

A dessert fork and/or spoon may be placed horizontally above the dinner plate. These utensils may also be provided when dessert is served.

• Salt and Pepper.

Salt Shaker. The salt shaker is placed to the right of the pepper shaker. Pepper Shaker. The pepper shaker is to the left of the salt shaker, and is angled slightly above the salt shaker.

Salt and Pepper Shakers. They are placed above the cover or between two place settings. Salt Cellars. At formal affairs, salt is always applied from a salt cellar, a method that provides controlled use of salt. A small spoon is presented in the salt cellar and used to sprinkle salt over food.

• Finger Bowls.

Finger bowls may be placed on the table at the end of the meal.