BUSINESS ETIQUETTE –
DINNER & TELEPHONIC
RAMAN MAHAJAN
SHASHANK SHUKLA
PRANJAL GOEL
NISHANT GUPTA
SIDDHARTH JAIN
CONTENTS
• TELEPHONIC ETIQUETTES
• DINING ETIQUETTES
TELEPHONE ETIQUETTE
Try and answer before the third ring
Before picking up the receiver, discontinue other
Ensure the ring...
Dining
Etiquettes
TABLE SETTING
GREETINGS
1
When meeting
someone…
• rise if you are
seated.
• smile and extend
your hand.
• repeat the other
person’s name...
POSTURE
• SIT STRAIGHT AND TRY NOT TO LEAN
ON THE TABLE.
• KEEP YOUR ELBOWS OFF THE TABLE AND
CLOSE TO THE BODY WHEN YOU A...
SERVING
• FOOD IS SERVED FROM THE LEFT.
• DISHES ARE REMOVED FROM THE RIGHT.
• ALWAYS SAY PLEASE WHEN ASKING FOR SOMETHING...
TABLE MANNERS (1/2)
Unfold your napkin
and place it on your
lap. When you are
finished, place it
loosely on the table,
not...
TABLE MANNERS (2/2)
Excuse yourself to visit
the restroom or when
you step outside of the
restaurant to attend a
call.
Say...
EATING (1/2)
• ALWAYS TASTE YOUR FOOD BEFORE SEASONING IT. USUALLY THE HOSTESS HAS GONE TO A LOT OF
WORK MAKING SURE THE F...
EATING (2/2)
• IF YOU HAVE SERIOUS DIETARY RESTRICTIONS OR ALLERGIES, LET YOUR HOST KNOW IN ADVANCE OF THE
DINNER
• DO NOT...
TIPPING
• AT A RESTAURANT, ALWAYS LEAVE A
GENEROUS TIP. TIPS CAN VARY FROM 15%
TO 25%.
• AMOUNT OF TIP VARIES FROM PLACE T...
DRESSING
THANK YOU
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Business etiquette – dinner & telephonic

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a presentation on dinner and telephone etiquettes

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Business etiquette – dinner & telephonic

  1. 1. BUSINESS ETIQUETTE – DINNER & TELEPHONIC RAMAN MAHAJAN SHASHANK SHUKLA PRANJAL GOEL NISHANT GUPTA SIDDHARTH JAIN
  2. 2. CONTENTS • TELEPHONIC ETIQUETTES • DINING ETIQUETTES
  3. 3. TELEPHONE ETIQUETTE Try and answer before the third ring Before picking up the receiver, discontinue other Ensure the ringtone on your mobile is not loud or embarrassing. Unless you know a senior personally, it is good to talk to him/her on a landline phone, not their personal mobile A smile in the voice is important! Use the hold button when leaving the line
  4. 4. Dining Etiquettes
  5. 5. TABLE SETTING
  6. 6. GREETINGS 1 When meeting someone… • rise if you are seated. • smile and extend your hand. • repeat the other person’s name in your greeting. 2 A good handshake is important—it should be firm and held for three-four seconds. 3 In the today’s business world it is not necessary to wait for a female to initiate the handshake. Females & males should both be ready to initiate the handshake.
  7. 7. POSTURE • SIT STRAIGHT AND TRY NOT TO LEAN ON THE TABLE. • KEEP YOUR ELBOWS OFF THE TABLE AND CLOSE TO THE BODY WHEN YOU ARE EATING. • HOWEVER, WHEN YOU STOP TO TALK, IT IS OKAY TO REST YOUR ELBOWS ON THE TABLE AND LEAN FORWARD.
  8. 8. SERVING • FOOD IS SERVED FROM THE LEFT. • DISHES ARE REMOVED FROM THE RIGHT. • ALWAYS SAY PLEASE WHEN ASKING FOR SOMETHING. • AT A RESTAURANT, BE SURE TO SAY THANK YOU TO YOUR SERVER AFTER THEY HAVE REMOVED ANY USED ITEMS. • BUTTER, SPREADS SHOULD BE TRANSFERRED FROM THE SERVING DISH TO YOUR PLATE BEFORE SPREADING OR EATING. • NEVER INTERCEPT A PASS.. • ALWAYS USE SERVING UTENSILS TO SERVE YOURSELF, NOT YOUR PERSONAL SILVERWARE.
  9. 9. TABLE MANNERS (1/2) Unfold your napkin and place it on your lap. When you are finished, place it loosely on the table, not on the plate and never on your chair. If you leave the table during the meal place your napkin in the chair. Guests should do their best to mingle and make light conversation with everyone. Do not talk excessively loud and give others equal opportunities for conversation. Don't clean up spills with your own napkin and don't touch items that have dropped on the floor.
  10. 10. TABLE MANNERS (2/2) Excuse yourself to visit the restroom or when you step outside of the restaurant to attend a call. Say "Excuse me," or "I'll be right back," before Do not say that you are going to the restroom. Turn your head from the table when you cough or sneeze Do not use a toothpick or apply makeup at the table. Slurping and burping are the number one sins of
  11. 11. EATING (1/2) • ALWAYS TASTE YOUR FOOD BEFORE SEASONING IT. USUALLY THE HOSTESS HAS GONE TO A LOT OF WORK MAKING SURE THE FOOD SERVED IS DELICIOUS TO HER STANDARDS. IT IS VERY RUDE TO ADD SALT AND PEPPER BEFORE TASTING THE FOOD. • DON'T BLOW ON YOUR FOOD TO COOL IT OFF. IF IT IS TOO HOT TO EAT, TAKE THE HINT AND WAIT UNTIL IT COOLS. • CUT ONLY ENOUGH FOOD FOR THE NEXT MOUTHFUL • DON'T MAKE AN ISSUE IF YOU DON'T LIKE SOMETHING OR CAN'T EAT IT – KEEP SILENCE.
  12. 12. EATING (2/2) • IF YOU HAVE SERIOUS DIETARY RESTRICTIONS OR ALLERGIES, LET YOUR HOST KNOW IN ADVANCE OF THE DINNER • DO NOT "PLAY WITH" YOUR FOOD OR UTENSILS • TRY TO PACE YOUR EATING SO THAT YOU DON’T FINISH BEFORE OTHERS ARE HALFWAY THROUGH. ON THE OTHER HAND, DON’T FINISH LATE THAT YOU KEEP OTHERS WAITING • ONCE USED, YOUR UTENSILS, INCLUDING THE HANDLES, MUST NOT TOUCH THE TABLE AGAIN. • ALWAYS REST FORKS, KNIVES, AND SPOONS ON THE SIDE OF YOUR PLATE OR ON THE SAUCER OF A BOWL.
  13. 13. TIPPING • AT A RESTAURANT, ALWAYS LEAVE A GENEROUS TIP. TIPS CAN VARY FROM 15% TO 25%. • AMOUNT OF TIP VARIES FROM PLACE TO PLACE . IN ENGLAND YOU ARE SUPPOSED TO GIVE 10% OF THE GROSS BILL AMOUNT.
  14. 14. DRESSING
  15. 15. THANK YOU

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