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Guide to Business Etiquette and Workplace Manners
Ever feel uncomfortable about your social skills? Do you, for example,
dread going to an interview dinner? Do you sometimes suspect that you
make your co-workers feel uncomfortable? What’s proper etiquette
in today’s workplace environment? Careers and business deals can
hinge on proper etiquette and on the projection of a professional image.
“Experts say that most people decide to establish an ongoing relationship
or not in the first four minutes they spend with someone,” reports
Dr. Kerry Strayer, organizational behaviour specialist. Being polite and
knowing proper etiquette can help you make positive first impressions
as well as lasting relationships.
In this “Guide to Business Etiquette and Workplace Manners,”
Dr. Guffey covers 17 topics of interest to both workplace newcomers and
veterans. To gauge your current level of knowledge of business etiquette,
take Dr. Guffey’s Preview Quiz.
To sharpen your business etiquette skills generally, study what Dr. Guffey
has to say on all 17 business etiquette topics.
Topics
Professional Image
Introductions and Greetings
Networking Manners
General Workplace Manners
Coping With Cubicles
Interacting With Superiors
Manager’s Manners
Business Meetings
Business Gifts
Business Cards
Dealing With Angry Customers
Telephone Manners
Cell Phone Etiquette
E-Mail Etiquette
Gender-Free Etiquette
Business Dining
Avoiding Social Blunders When Abroad
Acknowledgments
DO:
- Realize that your attire affects the impression you make.
- Find out what your company allows. Ask whether a dress-down policy
is in effect. Observe what others are wearing on casual dress days.
- Dress conservatively for job interviews or when meeting customers.
- Cover tattoos and remove nose rings, excessive earrings, and
rings in other orifices during the business day.
DO NOT:
- Assume that business casual means Saturday attire. Do not wear
sweat suits, spandex, shorts, T-shirts with slogans, bared-midriff outfits,
halter tops, tank tops, or flip flops.
- Wear clothing that is overly provocative.
- Wear excessive jewellery or fragrance in the workplace.

DO:
- Stand up, smile, extend your hand, and make eye contact when
being introduced.
- Introduce a higher-ranking individual to a lower-ranking person.
“Mr. Topman, I’d like you to meet Ellen Ayers, our new administrative
assistant.”
- Use full names in introductions. Don’t be “Joe in
Advertising.” Full names enhance credibility and professional identity.
- Respond with a greeting such as “I’m happy to meet
you, Mr. Topman” or “How do you do, Ellen.” Repeating
the person’s name is a good memory device.
- Shake hands with a firm but not overpowering grip.
DO NOT:
- Wait for the other person to extend his or her hand. It is no
longer necessary for a man to wait for a woman to extend her hand. Men
and women are workplace equals.
- Sustain a handshake longer than about three seconds, even if
the introduction drags on.
- Expect hugs and kisses (other than among entertainment industry
businesspeople).
- Panic if you forget a name. Be calm and say, “I remember
meeting you, but I simply can’t recall your name.”

DO:
- Prepare before attending a business gathering. Learn who will
be there, plan your objectives, and research topics that might be discussed.
- Plan to spend about five to seven minutes with each person and
then move on.
- Expect to learn something from everyone you meet.
- Introduce yourself with a practiced one-line description of your
business.
- Wear your nametag on your right shoulder, which is the natural
place for people to look when they shake your hand.
DO NOT:
- Make a sales pitch at a networking function. You’ll be
considered pushy, desperate, or inexperienced.
- Monopolize one person; your goal is to meet many individuals.
- Do all the talking. The information you gather by listening at
networking functions is invaluable in forming working relationships.
- Pass out business cards as if you were handing out flyers. Wait
until the end of a conversation and deliver each card personally.

DO:
- Smile and greet co-workers in passing.
- Share recognition for collaborative projects.
- Respect the personal space of individuals. Standing about 40
centimetres away is a reasonable distance for conversation.
- Observe company practices in relation to courtesy titles. Polite
individuals address older people and those with higher rank by “Mr.,”
“Mrs.,” or “Ms.”; but this practice depends on
a company’s culture.
- Contribute your fair share for office treats, gifts, or housekeeping
duties.
- Remember that “please” and “thank you”
are always appropriate.
- Strive to make doctor and dental appointments for the beginning
or end of the day. Ask whether you can make up the time by working late
or during the lunch hour.
DO NOT:
- Address people as “Hon,” “Dear,” “Son,”
“Doll,” or “Babe” in the workplace or on the telephone.
- Be overly familiar with peers or superiors. Avoid back-slapping,
nudging, hugging, elbowing, or other touching that implies intimacy
- Put your briefcase or papers on someone else’s desk or
table.
- Act like a storm trooper in reacting to smoking or smoke-permeated
clothing. If you want someone to put out a cigarette, ask politely.
- Assume that a shared project means that you can frequently break
the concentration of a colleague who is hard at work.
- Enter the closed office of a co-worker or superior. Decide whether
your business is important enough to interrupt the individual by knocking
on the door.
- Discuss problematic topics. Avoid religion, politics, health,
dieting, personal problems, and the cost of anything not work-related.
- Assume that you can take home small supplies from your workplace.
No matter how entitled you feel, it is thievery.

DO:
- Keep a neat cube. Unless restricted by company policy, install
pictures of your family, pets, and hobbies to make your cube homey.
- Use a conference room or pay phone to place sensitive calls.
- Dress conservatively for job interviews or when meeting customers.
- Let your neighbours know in a polite, non-threatening way if
they are consistently noisy.
- Enter another cubicle only after asking permission.
- Use body language to let doorway hangers-on know that it’s
time to get back to work.
- Walk over to or call on the telephone to someone in a nearby
cubicle — rather than shouting over the walls.
DO NOT:
- Communicate by standing up like a Prairie dog or by hanging
over cubicle walls.
- Yell requests or responses over the tops of cubicle walls.
- Eat smelly food in your cube, and avoid wearing strong fragrances.
- Say anything you don’t want everyone to hear.
- Pin on your cubicle walls anti-company articles from magazines
or newspapers.
- Chime in on conversations overheard from adjacent cubicles.

DO:
- Understand that your boss is in charge.
- Be deferent without grovelling. Respect the boss’s opinions
and decisions.
- Realize that you must do your job and do it on time if you want
to get along with your boss.
- Support the decisions of your boss, and occasionally pay compliments.
- Contribute ideas and look for solutions to problems.
DO NOT:
- Waste the boss’s time. Offer ideas and explanations concisely.
Submit support documents when needed.
- Expect to be good buddies with the boss.
- Undermine your supervisor’s position. In a conflict between
a boss and a worker, the boss always wins.
- Lie for your boss. Avoid saying anything untruthful to cover
up for a superior’s mistakes or flaws.

DO:
- Expect to earn the respect of clients and workers. Be polite
to everyone.
- Keep an open door. Be available to receive ideas, general comments,
and complaints from employees.
- Listen carefully. Don’t try to complete other tasks while
talking with an employee. Be open to others’ views and suggestions.
- Give compliments freely; they cost you nothing.
- Provide thorough instructions when assigning projects.
- Encourage feedback. Use a “how-could-we-do-it-better”
approach in coaching employees.
DO NOT:
- Use fear or threats to manipulate employees. Changed behaviour
is more effectively achieved through constructive, positive criticism
than through threats of demotion or firing.
- Expect employees to be your good buddies. Socialize at company
events, but generally do not socialize after hours just for fun. Employees
should not feel obligated to party with the boss. Relationships with employees
work best if they are professional only.
- Deliver bad news publicly. Find a setting that offers confidentiality.
Try to deliver bad news face-to-face rather than in writing or by telephoning.
- Divulge confidential information given to you by employees.

DO:
- Distribute an agenda at least two days in advance. As a participant,
read the agenda and be prepared.
- Arrive on time. It is rude and disrespectful to others to be
late.
- Introduce yourself, if necessary, when you arrive. Greet others.
- Wait to be seated until told where to sit (especially if you
are new to the group).
- Contribute ideas and help the leader keep the meeting on target.
- Clean up after yourself. Dispose of any papers or trash you have
generated.
DO NOT:
- Allow your cell phone to ring in the middle of a meeting. Never
talk on a phone during a meeting.
- Slouch or lean on the table with our elbows. Look alert by maintaining
proper posture.
- Perform personal grooming tasks such as applying lipstick, combing
your hair, or clipping your fingernails.
- Read memos or e-mail while others are speaking. Do not play with
paperclips, bite pencils, or doodle.
- Interrupt others who are speaking. Signal the meeting leader
that you wish to speak and wait your turn.
- Leave early without a good reason. Tell others that you will
be leaving at a specific time and apologize.

DO:
- Give gifts for work-related anniversaries, birthdays, personal
milestones such as a marriage or a new baby, or a thank-you for help with
a difficult project or client.
- Check to ensure that recipient’s company allows gifts.
If individual gifts are prohibited, you might show appreciation by sending
a gourmet food basket or subscribing to a trade magazine for the entire
office.
- Include personal notes with all gifts. If this is impossible,
send a special letter explaining that the gift is coming.
- Deliver gifts in person when possible.
- Send a thank-you immediately. Every gift deserves a response
even if you didn’t like the gift. Handwrite the thank-you; don’t
call or send an e-mail.
DO NOT:
- Send generic, inappropriate, tasteless, or offensive gifts. Learn
about the recipients’ religious or cultural preferences and the
recipients’ lifestyle.
- Offer a business gift as a bribe!
- Generally give gifts to your boss, especially if the gifts are
expensive or personal.
- Give gifts of different value to people in the same office; recipients
of the less valuable gifts might feel slighted.
- Send a gift of flowers or food without making sure the recipient
will be available to receive it.
- Recycle business gifts.
- Give someone a gift that is more expensive than a gift you might
expect to receive from him or her.

DO:
- Have high-quality cards printed with a readable font. If you
are job hunting, prepare a card with your personal contact information.
If you represent a company, include your company identification and all
your addresses and phone numbers.
- Keep a supply of clean, fresh cards in your jacket pocket or
in a special holder.
- Ask for a card and give yours if you are reasonably sure you’ll
be dealing with an individual again.
- Treat business cards as gifts. When you receive a card, take
a moment to study it and then perhaps remark on its distinctive design.
- Show respect by visibly placing the card in your wallet, purse,
datebook, or briefcase carefully.
- At a social event offer your card privately to someone, but delay
business talk until another day.
DO NOT:
- Stuff a proffered card into your pocket like a scrap of paper.
- Write on a card in front of the giver. This is like defacing
a gift. Make notes about the function and about information requests once
you have left an event.

DO:
- Let angry customers make their complaints without interrupting.
Try to detach yourself and focus on the core problem.
- Defer judgment. Listen for the customer’s feelings, but
also objectively assess the situation.
- Be courteous and polite. Don’t take the angry customer’s
venting personally. Remember that you have coworkers and superiors to
turn to for support if needed.
- Pause for a few seconds after a customer finishes to be sure
the customer’s thought is complete. Introduce yourself and say that
you want to help solve the customer’s problem.
- Make affirming statements and invite additional comments.
- If a customer does not calm down, take his or her telephone number
and promise to call back in a couple of hours or at a specified time on
the next day.
- Decide how to resolve the problem. Explain to the customer the
steps you will take, not actions you can’t take.
DO NOT:
- Be sidetracked by irrelevant issues, such as trying to refute
exaggerations or errors.
- Mentally criticize the customer’s grammar, tone of voice,
speaking style, or appearance.
- Blame the customer or act superior if the problem turns out to
be the customer’s fault.
- Promise more than you can deliver.

DO:
- Plan a mini-agenda so that you can remember to cover all the
points you want to make.
- Use a three-point introduction: “May I speak to Jason Johns?
This is Lisa Lane of IBM, and I want to talk with him about software.”
- Be cheerful and accurate.
- Speak slowly and distinctly even if you are rushed.
- Conclude a call with statements such as “I appreciate talking
with you, and I’ll get back to you with those figures by Friday.”
- Let your phonemate know if you are using a speaker phone and
others are in the room.
DO NOT:
- Eat while making a telephone call.
- Complete other tasks while talking. Listeners can hear keyboard
clicking and paper shuffling.
- Interrupt a conversation to answer a second incoming call. If
absolutely necessary, excuse yourself, put the caller on hold, and quickly
explain to the other caller that you will have to call back.
- Leave a radio or music playing in the background. Avoid running
noisy office equipment during a call.
- Sneeze, blow your nose, or cough directly into the receiver.
Excuse yourself for a moment.
- Overuse the name of your phonemate during a conversation. Doing
so sounds insincere and patronizing.
- Pick up a ringing phone and, using caller ID, immediately identify
the caller (“Hi, Ron!”). Such responses startle callers and
might make you appear sneaky.

DO:
Be courteous to those around you by speaking in low, conversational
tones.
Observe wireless-free quiet areas.
Pull over to the side of the road when receiving or making calls
in a car.
Take only urgent calls. Use your caller ID feature to screen
incoming calls.
Let voice mail take calls that are not pressing.
DO NOT:
- Allow your phone to ring in theaters, in restaurants, in museums,
in classrooms, at religious services, and at meetings.
- Force others near you to listen to you doing business. Do not
shout.
- Drive and make or receive calls.
- Use your cell phone to make silly calls that proper planning
could have prevented (for example, checking on what’s in the refrigerator
after you get to the grocery store).
- Place your cell phone on the table in a restaurant.

DO:
Take time to prepare concise, careful, and correct messages that
do not frustrate receivers.
Include clear subject lines that ensure your message will be
opened.
Use identifying labels in the subject line, such as “ACTION”
(response required), “FYI” (information only, no response
required), “RE” (reply to another message), and “URGENT”
(please respond immediately).
Get the address right. Use your address book whenever possible.
Use friendly and clear salutations.
Announce and characterize attachments.
Obtain approval before forwarding messages.
Use design to improve the readability of longer messages. Use
side headings and bulleted lists (with asterisks).
Resist humor and tongue-in-cheek comments. Without the nonverbal
cues conveyed by face and voice, humans can easily be misunderstood.
Send copies only to concerned individuals.
Assume that all company e-mail is monitored.
DO NOT:
- Dash off sloppy messages with misspelled words, haphazard punctuation,
and incomprehensible organization.
- Employ useless brief and generic subject lines such as “Hi!,”
“Hello,” or “Important!”
- Send “spam”–unwanted commercial messages.
- Waste time and bandwidth by sending “jokes du jour.”
- Make extensive use of all capital letters (which is like shouting)
or all lowercase letters (which looks unprofessional).
- Send anything you wouldn’t want published.
- Respond when you are angry.
- Use e-mail to avoid seeing people in person, especially when
sensitive issues must be discussed.
- Use company computers for personal e-mail messages.

DO:
- Hold doors for whoever follows, regardless of gender.
- Shake hands with everyone the same way: one hand, straight up
and down.
- Allow whoever is closest to the door to get off an elevator first.
- Introduce people in business based on rank, not gender.
- Help anyone having difficulty getting a coat or sweater off or
on.
- Stand to greet people, especially if they are of higher rank,
clients, or elderly.
- Expect the host to pay for a meal, whether the host is male or
female.
DO NOT:
- Beyond a one-hand professional handshake, touch people.
- Worry about who walks closer to the curb. (This dated custom
originated when speeding carriages splashed mud on pedestrians and ladies
needed shielding.)
- Show too much skin in any business-related situation. Avoid shorts,
sleeveless shirts, tank tops, sandal-type shoes, and strapless dresses.
- Help someone to sit down by pulling out a chair or pushing it
in unless the person is elderly, incapacitated, or in need of assistance.

DO:
- Wait in the restaurant foyer for the host or other guests.
- Arrive early if you are the host. Plan to take charge and pay
the bill.
- Put your napkin in your lap when you first sit down, unless it’s
a formal dinner (if so, wait for the host to do so first).
- Give full attention to your dining companions. Stay at your table
rather than flitting about to schmooze with friends at other tables.
- Order a dish that is easy to eat (no spaghetti or ribs) and moderately
priced.
- Remember that your bread plate is always on the left and your
water glass is on the right.
- Use the smaller fork on your left for your salad; use the larger
fork for your main course. Use both fork and knife together when cutting
meat.
- Expect food to be served from the left and dishes to be cleared
from the right.
- Pass food items to the right.
- Eat! It’s OK to eat while others are talking.
- Thank your host at the end of the meal and follow up with a thank-you
note.
DO NOT:
- Order before all the guests arrive.
- Order beer, wine, appetizers, or dessert unless the host does.
Your meal should not cost more than the host’s.
- Discuss inappropriate topics such as sex, religion, or politics
no matter how well you think you know the others present.
- Wave food on your fork or lick your knife.
- Reach across the table, chew with your mouth open, or speak with
your mouth full.
- Eat too quickly or too slowly.
- Smoke.
- Ask for a doggie bag.
- Allow a business lunch to last more than 1 1/2 hours.

DO:
- Remember that first impressions are important. Dress conservatively
and be well groomed.
- Use proper titles when you address people.
- Show respect for businesspeople who are older than you. Open
doors and allow them to be seated first.
- Enunciate clearly and speak at a moderate speed. Define terms.
- Realize that some foreigners think Americans talk too much and
are overly expressive with their body language. Show restraint.
- Learn about cultural taboos before bestowing gifts. For example,
in Asian countries timepieces have morbid connotations.
- Be aware of superstitions. For example, the number “4”
symbolizes bad luck in much of Asia.
DO NOT:
- Expect business to be done “the American way.” Avoid
“getting right down to business” in cultures that prefer to
develop personal relationships first.
- Assume that someone speaking English will always understand you.
- Make cultural comparisons or brag about your superior culture
and its customs.
- Misinterpret the nuances of nonverbal communication. For example,
in some cultures you should avoid steady eye contact and standing too
close to other people.
- React negatively to a custom of another country.
- Use first names unless invited to do so.
- Use idioms (example: “once in a blue moon”), slang
(example: “my presentation really bombed”), acronyms (example:
“ASAP” for “as soon as possible”), abbreviations
(example: “DBA” for “doing business as”), jargon
(examples: “input,” “bottom line”), and sports
references (examples: “play ball,” “slam dunk,”
“ballpark figure”).

Portions of “Manager’s Manners” are based on Peggy
Post and Peter Post, Emily Post: The Etiquette Advantage in Business
(New York: HarperCollins, 1999), 104-108.
Portions of “Business Meetings” are based on Joan M. Steinauer,
“Meeting Manners,” Incentive, April 1999, 88.
Portions of “Business Gifts” are based on “Tis Better
to Give—and Receive Well,” Incentive, August 2001,
12-19, and Mark McMaster, “Image Makers & Breakers: Corporate
Gift Etiquette,” Sales & Marketing Management, December
2001, 20.
Portions of “Dealing With Angry Customers” are based on
Mary Ellen Guffey, Business Communication: Process and Product,
4e (Cincinnati: South-Western Publishing, 2003), 73, and Emily Post:
The Etiquette Advantage in Business, 229-230.
Portions of “Telephone Manners” are based on Mary Ellen
Guffey, Business Communication: Process and Product, 4e, 512-514.
Portions of “Cell Phone Etiquette” are based on Mary Ellen
Guffey, Business Communication: Process and Product, 4e, 18.
Portions of “E-Mail Etiquette” are based on Mary Ellen
Guffey, Business Communication: Process and Product, 4e, 216-217.
Portions of “Gender-Free Etiquette” are based on Marjorie
Brody, “Ten
Commandments for Gender-Neutral Etiquette,” <http://www.novatrain.
com/articles_html/MarjorieBrody,CSP,CMC_530.html> (Retrieved 20 January
2002), and Emily Post: The Etiquette Advantage in Business,
134.
Portions of “Business Dining” are based on “Disastrous
Dining Sins,” Association Management, September, 1999,
19; Margo Frey, “Poor Dining Etiquette Can Damage Careers,”
Workplace & Careers <http://www.jsonline.com> (Retrieved
8 December 1999).
Portions of “Avoiding Social Blunders When Abroad” are
based on Mary Ellen Guffey, Business Communication: Process and
Product, 4e, 108-111, and Emily Post: The Etiquette Advantage
in Business, 470-473.

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