Business etiquettes communication and soft skills .pdf

Communication and soft skills
Business etiquettes

1. ~ Presented by
NAME - SHRUTI SINGH
CLASS - SYBBA (SEM 3)
DIVISION - 310 (Q.T)
ROLL NO - 361
SUBJECT - COMMUNICATION &SOFT SKILLS II
TOPIC - BUSINESS ETIQUETTES
TO - Dr.DIVYA MEHTA

2. Introducing Yourself and
Others
“These brief introductory statements provide
opportunities to begin conversations as well as help
associate names with faces, which improves name
retention.”

3. Introductions are a common business practice.
Mention the most important person's name
first.
Include a brief comment about each person to
facilitate conversations and name retention.
Helps in building meaningful relationships.
When introducing yourself, approach the
person, extend your hand, smile, and state your
name along with a relevant comment.
Importance and Basics of Introductions

4. The rule is to introduce the “less respected”
person (lesser authority, rank, or age) to the
“more respected” person (higher authority,
rank, or age).
In other words, say the “most respected”
person’s name first.
As a matter of courtesy, clients should always
be granted the status of holding the “most
respected” position
Introducing Others Effectively
Example:
“Ms. Senior Executive, let me present Mr. Junior Executive. Mr. Junior Executive, this is
Ms. Senior Executive.”

5. If you forget a name, say so and provide your
name.
Use names in conversation to help with
memory.
Keep business cards handy, neat, and clean.
Study a business card when handed one.
Lay the card on the table in front of you during
meetings.
Ensure business cards have a simple design
with essential information.
Handling Awkward Moments

6. Start conversations with simple comments, like
talking about the weather.
Stay current on a variety of topics to facilitate
conversations.
Find common interests or acquaintances to
establish rapport.
Avoid topics like politics, religion, personal
health, and gossip.
Practice good listening skills and be
enthusiastic.
Disengage gracefully from conversations when
necessary with polite comments.
Making Small Talk and Connecting with People

7. shaking Hands
“A good handshake reflects confidence and
professionalism. It sets the tone for the
interaction.”

8. 1. Extend your right hand towards the other person.
2. Make eye contact and smile.
3. Shake firmly but not too hard.
4. Release after a few seconds.
5. Avoid using your left hand or offering a limp handshake
as it may come across as disinterest or weakness.”
How to Shake Hands Properly

9. Shake hands when meeting someone for the first time, greeting your host, or
saying goodbye.
It is polite to wait for dignitaries or higher-ranking individuals to initiate the
handshake.
If the other person does not extend their hand, a nod or verbal greeting is
appropriate.
When to Shake Hands
Always shake hands with anyone who extends his or
her hand to you, no matter what the situation. It is
extremely rude to ignore or refuse to shake hands
when someone offers a hand to you.
As you extend your hand, make eye contact, smile,
and say “How do you do?” or “Hello.”
If you extend your hand and the other person
doesn’t respond, simply withdraw your hand and
continue talking.

10. If you or someone is sick and would prefer not to
shake hands, it is okay to dispense with the
formality.
In some cultures or personal preferences,
handshakes might not be customary, so be
mindful of these contexts.
When not to Shake Hands
If the other person’s hands are full, simply nod
your head and say something like “Hello,” or “It’s
nice to see you again.”
If you approach a dignitary or someone of
obviously higher rank, wait for that person to
extend a hand first.

11. “From the moment you enter a dining
environment, your conduct reflects your
professionalism.”
Basic Dining Behavior

12. Dining etiquette in a business setting is crucial for
maintaining professionalism and ensuring smooth
interactions.
Understanding and adhering to dining etiquette helps
facilitate effective communication and positive impressions
during business meals.
Business meals are an extension of your work environment.
The primary goal is to conduct business while enjoying the
meal. Remain attentive to the business discussion, even as you
engage in casual conversation.
Your conduct should convey your dedication to the meeting’s
objectives and respect for the occasion.
Focus on the Purpose

13. Breakfast Meetings
These are short, often lasting up to
90 minutes, suitable for quick
discussions and agenda-setting.
Dinner Meetings:
No strict time constraints, allowing
for extended socializing and
discussions.
Timings of Business Meals
Lunch Meetings
Commonly last 1.5 to 2.5 hours,
providing ample time for both
discussion and meal.
Business Banquets:
Scheduled at various times, featuring
preset menus and often accompanied
by formal presentations. The length
and formality vary based on the event.

14. Introductions:
Start with brief introductions to ensure everyone knows each
other’s names and roles.
Engagement:
Include all participants in conversations, especially by addressing
those seated next to you.
Interruptions:
Handle accidental interactions with acquaintances politely but
briefly to avoid disrupting the meeting.
Accidents:
If spills occur, apologize promptly and offer to cover any related
costs. Continue with the meal smoothly.
Making Everyone Comfortable

15. Spills:
Maintain composure if an accident occurs.
Quickly apologize and, if necessary, offer to cover any
cleaning costs.
Handling Accidents and Food
Problems
Food Issues:
Address any problems with your meal discreetly.
Politely inform the server about any issues rather than
drawing attention to them.
This ensures the problem is resolved without disrupting the
meal or causing embarrassment.

16. “Following the standard placement of
utensils and dishes ensures that you can
efficiently and elegantly handle each course.
This understanding helps maintain order
and decorum during the meal.”
Basic Table settings

17. Bread Plate:
Positioned to the left of the main plate or above it.
Additional Plates:
Such as salad plates, are placed to the left of the main plate.
Water Glass: Located to the right and slightly above the knife
and spoon.
Wine Glasses: Positioned to the right of the water glass,
depending on the number of glasses required.
Coffee Cup:
Also to the right, typically positioned above the knife and
spoon.
Food to the Left, Drinks to the Right

18. First Course:
Use the outermost utensils first.
Main Course:
As courses progress, use the utensils closer to the plate.
Dessert:
Typically involves a separate fork or spoon, placed above
the plate or brought out with the dessert.
Order of Use:
This method helps keep the table organized and ensures
you use the appropriate utensil for each course.
Utensils from the Outside In

19. Placement:
As soon as you sit, place your napkin on your lap.
This signals the start of the meal.
Use:
Gently dab your mouth with the napkin to keep it
clean.
Napkin Etiquette
Leaving the Table:
If you need to leave temporarily, place the napkin
on your chair as a signal that you will return.
Ending the Meal:
When finished, fold the napkin neatly and place it
beside your plate, not on the chair or table.

20. Basic Table manners
“Good manners are a way of showing respect
to others. They indicate that you are
considerate, well-mannered, and capable of
conducting yourself appropriately in various
social settings. ”

21. Chewing:
Always chew with your mouth closed and avoid talking with
food in your mouth.
This basic rule of etiquette is essential to maintain a pleasant
dining atmosphere. It's important to chew your food thoroughly
and quietly to avoid distracting or offending others at the table.
Chewing and Cutting Etiquette
Cutting:
Cut your food into small, manageable pieces. This ensures you
can chew and swallow your food quickly, allowing you to
participate in conversations without long pauses.
Avoid cutting your entire entrée at once; instead, cut one or two
small pieces at a time. Lean slightly forward when taking a bite
to minimize the risk of dropping food.

22. Gesturing:
Avoid gesturing with utensils or food in hand
to prevent spills and maintain decorum.
Elbows:
Keep your elbows off the table to avoid
crowding and to maintain a polite posture.
Using Your Hands and Arms
Finger Foods: Use your fingers for foods typically eaten that way, like bacon, but when in
doubt, use a fork.
Handling Disgusting Items:
If you find something unpleasant in your mouth, discreetly remove it with a fork or spoon.

23. Plate Rotation:
Do not rotate or move your plate once it has been set down.
Seasoning: Always taste your food before adding any
seasonings to respect the chef’s preparation.
Sharing Food:
It’s acceptable to share solid food items, but avoid sharing
liquids. Use a separate plate for shared items if necessary.
Utensil Placement:
Once used, utensils should not touch the table again, to
maintain hygiene and appearance.
Eating the Food

24. Passing:
Items should be passed to the right. If someone
requests an item, pass it directly to them without
using it first.
Salt and Pepper:
If asked for salt, always pass the pepper as well.
Reaching Across:
Never reach across others to get or pass items. If
you can’t reach something, politely ask someone
to pass it to you.
Passing and Serving

25. Artichokes: Remove outer leaves with your fingers, dip in sauce, and scrape the fleshy part
between your teeth. Discard in a separate area of your plate.
Asparagus: Can be eaten with fingers if firm; otherwise, use fork and knife.
Bacon: Use fingers if crispy, otherwise use a fork.
Cherry Tomatoes: Pierce or cut before eating to avoid mess.
French Fries: Use a fork in formal settings; fingers in casual settings.
Lemons: Use a fork to avoid squirting juice.
Parsley: Edible and can be eaten for freshness.
Handling Challenging Foods

26. Thank You