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Time：第86次例會，2006年12月16日（週六）下午2:00~5:00
Place：
viewtopic.php?t=15
14:00~15:00 (Free Talks)
15:00~15:30 (Speaker Session)
15:30~16:45 (Topic Discussion)
16:45~17:00 (Happy Time)
Host: Rico Fang
Assistant Host: Murphy Yang
Topic:Manners and etiquette for professionals
Sources:
http://www.dba-oracle.com/consultant_et ... anners.htm
Good manners and professional etiquette are essential to a professional consultant. Professionals are expected to understand etiquette and professional protocol, and while the standards have changed over the past century, there are still many rules of common professional manners.
Acknowledgement of rank and status
It is still considered polite in corporate circles to stand when a senior executive or a woman (of any status) enters a room. In practice, most professionals make motions like they are planning to stand-up, allowing the official an opportunity to wave-them-down with a quick hand motion.
When meeting another professional it is critical that you follow proper protocol. Wait until they have offered their hand (not just bow your head at the neck). When shaking hands, you should always use a firm grip (but don't squeeze) and look the professional directly in the eye when greeting them.
When meeting people of celebrity status (politicians, entertainers) you should never offer your hand first and place them in an awkward situation.
For example, I've read that Donald Trump and Prince Charles will not reciprocate an offer to shake hands (Trump is a germophobe and he will rebuff you if you try to shake hands with him).
When traveling with other professionals always remember the LIFO (last-in, first-out) rule.
Professional Etiquette when Dining
One of the biggest areas of breaches of professional etiquette is during dining situations, and good professional manners pays off, many major corporation will test job candidates with a meal as an integral part of the job interview.
Here are general tips for good professional manners when dining.
General professional dining tips
In a fancy restaurant you may encounter a bewildering array of tableware and you are expected to understand the proper function of each utensil.
As a rule-of-thumb, always use your utensils outside-in, and don't be afraid to leave the table and ask the server if you find an unusual dining device.
Wine rituals at dinnertime
Here are some high-level wine protocol tips:
He who grabs the wine list, gets the check - If you are picking-up the dinner tab, you must make sure that you reach-out for the wine list (this is a well-understood signal to the waiter that you are the person taking the check), and this will avoid the awkward check-grabbing contest at the end of the meal.
Choosing the wine - If the client chooses, always agree, even if it has a screw-off cap. If you choose, remember that it is insulting to try to impress them with a high-priced wine (anything over $400/bottle in 2005). You can get many superb reds for under $200.
Understand the wine ritual - I've seen young people who embarrass themselves by not understanding the simple wine ritual. He had no idea what to do with it, so he licked the cork! In case you need a refresher:
The initial presentation - The waiter shows you the bottle. Your only job is to take a quick glance and make sure that it's the wine that you ordered, and you just read he name and vintage, and nod. You are not supposed to examine the bottle!
The cork presentation - The waiter hands you the cork for the sole purpose of sniffing it. Improperly-stored wines (placed vertically) will allow the cork to dry out, resulting in an air-breach will cause the wine to turn to vinegar. Just do a quick sniff, and hand it back. It's extremely unlikely that you will get a bad bottle.
The sip test - At this point the waiter will place a tasting amount of wine and step back. This is your signal to smell and taste the wine. Simply swirl the wine in your mouth to release its natural aroma and stick you nose into the glass while inhaling deeply. Next, take a very small sip, swishing the wine evenly across your tongue. Next, turn to the waiter, and nod your approval. Unless you are world-class expert, don't EVEN THINK about sending the bottle back.
As a child , my parents always joked that Grandma insisted on chaperoning them on their first date, as it was improper for a young lady to go-out unattended on a first date.
I hated my etiquette training at the time (I especially hated learning to Waltz, Foxtrot, and Tango), but its one of those things that they will thank you for later. When I became a parent, I made sure that my kids attended Cotillion and today they are comfortable in any professional social setting.
In sum, professional manners and etiquette and mostly common-sense, but you must always be conscious that your mannerisms reflect on your personal professionalism and your company.
_____________________________________________________________________________________
1. Do you have embarrassing experience when dining with your boss, colleagues, boy (girl) friends, elderly…, etc? Try to describe the situation.
2. Have you ever witness ridiculous or funny behavior of others?
3. If you see a young, healthy boy sitting on priority seat, and there is a pregnant woman standing aside, what will you do?
4. How do you get trained for your etiquette and manner? By parents? From working environment?
5. How do you teach your children etiquette and manner?
6. Do you know any difference about etiquette and manner education between Chinese and other culture? Try to point out.
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