ETIQUETTES

PRESENTATION :
COMMUNICATION SKILL

GUIDANCE :
MS. JULIE SAXENA

PRESENTED BY :

KUSKAL KOTHAKONDA -
107

DNYANESHWAR - 104

ANAY MATKARI - 110

SHIKHA KEDIA - 117

AGNES JOSEPH - 116

 TABLE OF CONTENTS
 ORIGIN
 MEANING & DEFINITION
 NEED
 IMPORTANCE
 FACTORS INFLUENCING ETIQUETTES
 TYPES OF ETIQUETTES
 CONCLUSION
 ORIGIN OF ETIQUETTES
• French word meaning “TICKET”

• Started in 1600’s by King Louis XIV

• Invitations for get together stating the

rules of conduct and behavior
 Definition of Etiquette
Webster’s dictionary defines it as “the forms , and manners,
established by convention as acceptable or required in social
relations or in official life.”

Meaning of Etiquette
• Manners
• Coded Behavior
• Character
• Habits
• Thought
Where Etiquette is required

• Personal
• Family
• Home, Schools, College
• Social, Cultural
• Office

When Etiquette is required

• Part of your life

• You and the environment
NEED FOR ETIQUETTE
•Professional etiquette - must for Career
•builds leadership, quality, business & careers
• It refines skills needed for exceptional
service

• You limit your potential

• Risk your image
• Jeopardize relationships
How Etiquette Pays Off !

• Differentiates them in competitive market

• Honors Commitments to quality and excellence

• Enables them to be confident in a variety of settings with a variety of

people from all walks of life

• Modifies distracting behaviors and develops admired conduct

 Factors Influencing Etiquette

Psychological
Physical
• Grace
• Beauty Parental
• Handsome Childhood Origin
• External Appearance
Heredity

• Schooling
• Family
• Friends
• Education
• Marital life
 TYPES OF ETIQUETTE
ORGANISATIONAL SOCIAL
• INTERVIEW • CULTURAL
• OFFICE • DINING

• TELEPHONE
• CELL PHIONE
• NETIQUETTES
• MEETING
 INTERVIEW ETIQUETTES
NEED
First Impression
Boost to confidence
Before The Interview
Personal Grooming
Punctual
Cell Phone off
ETIQUETTES DURING THE INTERVIEW
Knock before entering

Warm Greetings

Firm Handshake

Wait to be asked to Sit

Watch the tone

No clearing of throat repeatedly

Avoid usage of slangs ,”Uh” , “Ah”

After the Interview
 Handshake
 Thank them by name
 Check after a week
 OFFICE ETIQUETTES

BUSINESS DRESS FOLLOW RULES & REGULATIONS

PUNCTUALITY OFFICE SPACE

ASK BEFORE
BORROWING

PROFESSIONAL
CONDUCT
 TELEPHONE ETIQUETTES
DO ‘S
• Introduce yourself & add with
“May I help you?”
DONTS
• Leave the caller on hold for long
• Never interrupt the speaker

• Pleasant tone
• Eat / drink while on call

• Attentiveness • Leave a line open

• Inform the caller while placing

the call is on hold
 CELL PHONE ETIQUETTES
Do s Don’ts
• Turn the ringer off • Have loud or inappropriate
• Use the cell phone only ringtones
when necessary • Speak loudly
• Direct phone calls to • Switch them off during
voicemail meetings
• Use a private area to attend /
make calls
NETIQUETTE
DO ‘S
• Reply within 24 hours
• Use proper salutation
• Pay Attention to Grammar &
Punctuation
• Avoid slang , jargons
• Think before you hit “ SEND”
• Use short paragraph
DON’T’S
• Write in all CAPS
• Overuse emoticons
• Use the REPLY ALL
function carelessly
• Send private / confidential
company data
• Forward emails without the
authors approval
 MEETING ETIQUETTES

ATTENDING ARRANGING
 ATTENDING A MEETING

 Avoid sitting on the hosts / guests chair

 Jot down pints / Avoid interrupting
 Avoid being late
 Ask permission in advance in case of
early departure
 ARRANGING A MEETING
 Be on time – rather before time
Make the required arrangements prior to
the meeting
Stick to the agenda
CULTURAL ETIQUETTES

GREETING EATING

AND AND

INTRODUCTION DRINKING
 GREETING & INTRODUCTION
AMERICA

JAPAN
 HANDSHAKE
DEEPNESS OF BOW



BEHAVIORISMS
 BEHAVIORISMS
 EATING & DRINKING
JAPAN ( CHOPSTICKS)
• No passing of food with AMERICA ( PUBS )
chopsticks  No waiter service
• Finish everything in the  Customary for 1 – 2 people
plate from group to get drinks
• Slurp the noodles  Pantomime Ritual
• Polite (ITADAKIMASU)
DINING ETIQUETTES
 DINING DECORUM
• Guest offered better seat
• Placement of Napkin
• Avoid discussing business until orders is placed
• Purses and briefs off the table
• Eat and drink slowly
• Avoid sending back the food
• Treat all restaurant staff with respect
 SPECIFICS
NO SLURPING
SOUPS NO TILTING OF
BOWL

BEVERAGES
INDIAN DINING ETQUETTES
• Washing of Hands
• No noise while eating
 CONCLUSION
• THOUGHTS

ACTIONS

HABITS

CHARACTER