Grooming 2020 NovemberHR presentation on grooming other students intrested in the field of human resources management .ppt

HR presentation on grooming other students intrested in the field of human resources management

1. My presentation will address three areas
•Social etiquette
•Dinning manners
•My wardrobe

2. Personal /company branding
Your organisation is in large part , the accumulative
impact of the individuals who work there.
Remarkable employees who are committed and
capable add to it , BUT lethargic or incompetent
employees subtract from it. Its simple maths.

3. What is grooming and deportment
•The ‘rules’of business etiquette are not difficult to master.
They are easy to understand and simple to follow.
•You just have to know what they are, and yet, its no
surprise that most of us have little idea what is right.
After all we get no formal education in business
etiquette.
•We pick up most of our manners from family and friends in
our childhood. But that was longtime ago. Much of what
you learned then is at least partially out of date today.
•And if you look to co-workers for guidance they know
no more than you –you may follow their bad examples
and commit one social sin after another.

4. Creating the impression
a lastingone…

5. All staff, irrespective of the fact that they have direct or
indirect contact with guests should be well groomed, as
this leaves a good impressionon our guests and also gives
them a feeling that the Hotel maintains high standards

6. Business meetings
•Social gatherings are an important part of business life. They are a
place to relax with old friends, meet new prospects, search out and
seal deals. They are also a deadly trap.
•Relaxing too much, and being too casual, breaks society’s hidden rules
and you can easily sabotage yourself and you may never know why.
•In our modern business world there are common mistakes which we
commit subconsciously or consciously but which are not in line with
business etiquette.Business etiquette is about acquiring the essential skills
necessary to brand yourself successfully. Judgments are made on
assumptions about your appearance, manners and communication
skills .

7. Introductions
•Making a verbal introduction is for many a
nerve-racking experience. Common problems
are worrying about interrupting conversations,
the order of introduction and the sudden and
frustrating disappearance of people’s names
from the brain.
•Introductions are a necessity because until
one is introduced to a group, one only half-
exists socially.If you are not introduced to
strangers, simply say, “Hello, I am So and
So.”
•As a general rule, men are always introduced to
women, and with people of the same sex, juniors
are introduced to seniors. The most polite
wording is: “Jessica, may I introduce you to
Richard ”.

8. Not paying attention
•Looking away while someone is talking to you is bad
manners. Paying attention is one of the greatest keys of
etiquette and the greatest compliment to pay another
person. For best, results, also respond with appropriate facial
expressions and body movements and show interest even if
you must fake it.

9. Limp Handshake
•A limp handshake suggests you are
insecureand unsure of yourself.
Make yours firm. This shows
confidence, warmth, openness and
sincerity but do not be a bone-crusher.
This pegs you as dominating and
insensitive

10. Body Turned Away
•Your body language can give you away. If
you are not facing your companion
squarely, you might be showing a distinct
lack of interest. This can be insulting and
trigger negative, even hostile feelings
towards you.
•“ The eyes are the medium to the soul”

11. Smoking
•Today, most public meetings are strictly nonsmoking. Light
up and you are instantly disliked by those who don’t like
smoke and by those who obey the rules. Even if cigarettes
are allowed never ever let ashes drop to the floor –always
find an ashtray

12. Holding drink in the wrong hand
•Always hold in your left hand, to allow the right
hand to shake someone’s hand easily, without fuss
and without spilling your drink over both of you.
Also this allows your right hand to stay warm and
dry, should you be holding an iced drink.

13. Not Wearing A Jacket
•Never take off any clothing, such as your jacketorloosen
your tie unless the host or hostess does first or specifically
announces the liberty to do so. It is bad form to “dress
down” at a social gathering without the permission or the lead,
of those who are hosting it.

14. Too Much Alcohol
•Control your drinking! In fact be temperate in everything
you do. You might think you are having a great time but
those around you will think less of you from that moment
on.
•If someone over indulges and behaves loud and abusive
(even a top executive), that person should have his or
her car keys confiscated and be escorted home.
Otherwise that person can ruin the enjoyment of others may
be spoilt and their own reputation destroyed.

15. Standing Too Close
•We each have a ‘comfort zone’ around us of about
three feet. We don’t like others to invade this space
without being invited to. When someone does, we
dislike the transgressor for being so intimidating and
insensitive.

16. Talking Loudly
Don’t talk with a loud voice. It makes you seem
overbearing and self-important. Your voice
should be calm, even and your tone and volume
should suit the time and situation.

17. Hand On Shoulder
•Unless you are old friends who always hug when meeting
each other, the only safe place to touch another person is
the hand, when you shake hands.
•It is dangerous to touch any other part of the body without
permission. You might think your gesture is innocent but
others might see it as much more suggestive.

18. Talking at The Same Time
•If someone else is talking, it is the worst kind of
rudeness to interrupt. Let him/her finish before
responding. You will appear polite and he then can hear you
better and understand what you are saying. Also the secret to
becoming a great conversationalist is to listen well.

19. BAD HABITS AT THE
WORKPLACE
oDo not chew gum when talking
oDo not pick your teeth in offices
oDo not poke your fingers in your nose or ears
oDo not cut nails in public
oDo not chew with your mouth open (chewing gums)
oDo not talk with your mouth full –swallow first
oDo not attend to pimples and blackheads in public
oRemember there is a place and time for everything

20. ALWAYS !
•Smile
•MAINTAIN Eye contact always
•KEEP A Clean and tidy area
•Greet PEOPLE FIRST
•Body language-posture –KEEP A POSITIVE BODY
LANGUAGE
•CHECK YOU Personal appearance
•Walk with enthusiasm Straight up, chest out, stomach in
•Exude confidence and concern all the time
•Avoid being casual
•Stand & Sit appropriately at functions and in offices

21. At the table !
There are two fallacies concerning Food

22. At the table !

23. Business lunch
•He who invites suggest the venue, books the table and
pays the bill.
•He who accepts should explain in advance any personal
dietary restrictions. On the day he should accept the
hospitality with grace and without alluding to the fact that it is
coming out of a corporate budget.
•The host should also ask the guest in advance if he
approves of the restaurants which make a serious business
conversation difficult.

24. Business lunch
•Making people fell comfortable is one of the keys to successful
business entertaining. The host should arrive early to check
arrangements and brief the waiter and barman. He should
check the time his guest must leave the restaurant, because big
lunches seldom allow for a heavy schedule of afternoon
appointments.
Don’t talk Politics & Religion
Don't talk about personal problems

25. Large parties
•When hosting a large party, it is thoughtful to ask guests whom
they would like to site next to. On arrival at the table, guests
should remain standing until the host has indicated their seats.
If there is one badly placed seat, the host should occupy it to
ensure his guests’ are comfortable.
•Ideally the hostshould sit where he has direct and discreet
contact with the serving staff. At restaurants people prefer to
have the best general view possible.
•Guests in order of priority, and women, should be offered
prime positions. Regardless of how many people are
there, and of their seniority or sex, the host sits down last.

26. Large parties
•If alcohol is being served, the host should wait until
all the guests’ glasses have been filled and then raise
his glass to each of them. “cheers!” is not an
appropriate toast in formal company. However,
“Good Health!”, “Nice to see you!” or
•“Thank you for coming!” are more appropriate.

27. Menu selection
•The starter and main course are ordered together. The waiter
returns after the main course to take orders for pudding (dessert)
and coffee. The host should never order for his guests without
consultations.The host should have budgeted to cover the most
expensive meal on the menu. However, the guests should not order
the most expensive items unless encouraged to do so by their host.
Exotic dishes such as crabs and lobsters should be avoided
over a business meal.
•Waiting
•A guest is not expected to call a waiter to the table that is the host’s
prerogative. Waiters prefer not to be called when involved in serving
other tables.
•Complaining
•A guest should not complain directly to the staff about the food or
drink. If the food is badly cooked or in some way unsatisfactory, he
should simply place his knife and fork on his place, discreetly catch
his host’s eye and let them deal with it.

28. Personal points
•Handbags and briefcases should not be put on tables, if
only for reasons of hygiene.
•For the same reason people, should not brush or comb
their hair at the table. Neither should they chew their
fingernails, nor anything else not on the menu.
•Napkins/serviettes
•The napkin should be place over your lap as you sit. After use ,it
should be placed, folded once, on the table. Dabbing the
mouth with your napkin is good form, vigorous wiping and
checking the debris is not, mopping perspiration is terrible,
blowing the nose unforgivable.

29. Settling the Bill
•The host should discreetly arrange in advance for the bill to be
given to him. Where a service charge is included or has
been added to the bill, but service has been seriously
lacking, it can be deducted after the host has privately
debated the issue with the head waiter
•WHO THANKS WHO?
•The guest thanks the host for his hospitality. The
host thanks the guest for attending. They will thank
the waiter for the meal. Within two or three days, the
guest should drop a brief line of further thanks to the
host

30. Table manners
•When one is entertaining a client or business contact,
table manners can deal a fatal blow to one’s chances to
strengthen the relationship.
•The awkward thing about good table manners is that few
people are aware they do not have them until someone tells
them so.
•When that happens, the reactions come in succession:
resentment and rejection.
•The basic rule is not to talk with something in your mouth:
you need time when to eat and when to talk.

31. Plates
•Side plates for rolls sit on the left. If there is no side plate,
the bread roll should be placed on the tablecloth to the left
of the setting.
•Some plates contain garnish or some other herbage.
This is for decoration and not, strictly speaking, for
consumption.
•Finger bowls –usually with an added slice of lemon –are
provided when there is a dish to be eaten with the fingers.
Wash fingertips

32. Glasses
•High-class restaurants may have up to four glasses
of various shapes at the top right-hand corner of
the place setting. As a general rule:
•The large one -will be for water
•The smaller–bowled one for white wine
•The medium-sized or large glass for red wine
•The narrow glass-for a dessert wine or port.
•If champagne is on order, it will be poured into a
tall, flute-shaped glass. However, in many
establishments glasses are placed in reverse order
to the cutlery, in other words, the nearest glass is
the first to use.

33. Cutlery
The general rule is that you start from the outside and
work inwards, and the table settings are as follows:
•The round soup spoon is normally on the right of the
setting
•On the far left, a small fork for an alternative or
additional starter.
•Next on the right may be a butter knife, identifiable by
the absence of a matching fork on the left
•Then a fish knife
•Inside the fish knife and fork are the ones for meat,
which will normally be the largest.
•The desert spoon and fork will either be inside the
meat cutlery or above the setting.
•All forks and spoons are placed with the hollow up.
All knives are placed sharp end facing inwards.
•To signal that you have finished a dish, place the knife
or spoon and fork vertically together on the plate.

34. Questionable manners
•When does the eating start?The host should ask his guest to begin as
soon as their dish has been served.
•When is it impolite to lean across someone?People should not be
leaned across when one is reaching for items on the table. It is better
always to beg their pardon and ask them to pass the salt/pepper.
•What happens if eating implements are dropped on the floor? They
should be left there and replacements requested.
•How does one choke politely?If food is caught in the throat and a
choking fit is imminent, you should leave quietly and quickly and work it
out in the toilet.
•Should one smoke during the meal?Preferably not. It is bound to
upset some people, even if they pretend otherwise.
•When is a meal formally over?When the host stands.

35. Choosing wine
•Red wine with red meats, white wine with fish and
poultry.

36. THE WADROPE
DRESSING IS THE INDEXT OF CHARACTER

37. Gentlemen
A well groomed gentleman would exhibit the
following minimum standards:

38. Hair
•Clean, neatly cut and not
extending below the ears It
should be at or above the
collar line of the uniform or
shirt
•Always well combed
•Frequently shampooed
•Kept in place, but not oily

39. Face
•Clean-shaven No stubble
beard or moustache. well
trimmed, above lip level and
not drooping
•Teeth must be brushed clean
without nicotine stains
•Sideburns are to not be
longer than half the length of
each ear

40. Hands
•Regularly washed
•No marks or nicotine stains
•Nails are to be short, clean,
of even length and well
trimmed

41. PersonalHygiene
•Bath daily and use a deodorant after bath to avoid body odour
•Use a mouthwash often and brush teeth twice a day to avoid bad breath
Visit a dentist twice a year for a dental check-up
•Smokers should take care to avoid nicotine stains on teeth and hands, as
well as ‘tobacco breath’ Ensure that before you get within your areas of
work you get rid of it
•Wash your face frequently to appear fresh
•A good night’s sleep adds to your good looks
•Offensive habits should be avoided:
•Picking teeth, nose or ears
•Sneezing or yawning without closing mouth
•Belching loudly
•Continuously rearranging hair or clothes in guest-contact areas
•Eating with your mouth open or making noise while chewing food

42. Shoes
•Well-repaired heels
•Always clean and polished Make
it a habit to wipe your shoes
clean each time you go to the
rest room to freshen up
•Laces tied neatly at all times
•Socks should be clean
•Shoes that are provided by the
hotel should be worn within the
hotel at all times, while on duty

43. Jewellery
•Restricted to a single ring
•Necklaces, if worn, are not to
be visible
•Earrings are not to be worn
by male associates

44. Ladies
A well groomed lady would exhibit the
following minimum standards:

45. Hair
•Hair should be left open only if it is above shoulder length While at
work it should be away from the face
•Long hair should be tied in a bun using a net or pulled back neatly
•Hair accessories should be black and minimal
•Only natural looking hair dye should be used
•Short hair should be cut in elegant contemporary style, which is
manageable and looks neat throughout duty hours
•Hair styles to suit your face

46. Hair
Hair styles recommended Hair styles to be avoided
The French knot
The figure of 8
A simple bun
Elaborate coiffeurs
Knots or coils
Low loose knots tied at
the nape of the neck
Oily hair and plaits

47. Daymake-up
Should be light, subtle and carefully
applied Light to medium shades
e g Pinks, peaches and russets should be
used
•Blush-on on the cheek bones and along
the neck is a must It enhances your
features

48. Eye make-up
•A light application of mascara,
a light shade of eye shadow or
alternately a khol application
•Dark shades of eye shadows e
g Brown, pink, red should be
avoided during the day time
•Dark circle should be covered
with under eye make up

49. Hands
•Hands should always be clean and
well-manicured
•Nails should be well shaped with a
light to medium colour
application of nail polish Nail
polish should not be chipped
•Extremely long nails, enamelled
with very bright or dark shades of
nail polish are not allowed

50. Shoes
•Low heeled are appropriate
with most clothes
•Shoes are not to reveal your
heels or toes

51. Jewellery
•Earrings to be restricted to one pair and should be discreet i e ear studs
and ear loops no longer than ½’’
•Only a simple thin necklace may be worn but should not be visible
•Nose rings and anklets are not to be worn
•No brooches or accessories; or anything that is not part of the uniform
should be worn
•It is recommended that a simple watch be worn on duty
•Only two rings on one hand or a maximum of three rings on both
hands may be worn
•Only one light gold bangle or bracelet may be worn

52. Miscellaneous
•The upkeep of a uniform and keeping it clean, crumple free and well pressed is
the staff responsibility
•Uniforms must be well maintained i e , no tears, unauthorized alterations etc
•Nothing is to be added on or subtracted from the uniform
•Name tag is a part of uniform and is to be worn at all times
•Cosmetics worn must be natural looking, not heavy
•Stockings that are worn should complement the skin tone of the associate
•Uniforms cannot be taken out of the hotel premises
•Uniforms should be given to the hotel laundry for regular cleaning

53. Letscreateanimpression