Critical Topics
to Consider During Interview
• Professional Appearance
• Be Punctual
• Positive Image
• Listen Carefully
• Talking Too Much
• Know Nothing about the Company
• Never Show Overconfidence
• Show Salary Expectation to Early
Professional Appearance
• Hair clean and styled appropriately
• Clean nails, skin and teeth
• Many professionals wear make-up
(depends on field)
• Check fragrance and clothing care
Professional Appearance
Wardrobe
• For women: skirted/pant suit,
blouse or dress shirt, clean well
maintained dress shoes
(generally closed-toe shoe)
• For men: suit, dress shirt, tie
(well maintained dress shoes)
Creating a positive image
• Behavior:
• Exhibit a positive attitude
• Use a firm handshake
• Maintain good eye contact
• Appropriate introductions
• Nonverbal communication is important
INTRODUCTION
• Failing to introduce people in a business situation
makes you look downright unprofessional.
• Always rise as a mark of respect.
• Look into the eyes and smile
• Give a firm handshake
• Say , “ how do u do?”
INTRODUCTION
Introduction protocol
Junior is introduced to senior
Your to the elderly
The rule is to say important persons name first. Add a few
words about that person
If you forget someone’s name during an introduction, don’t
panic. Look the person directly in the eye and with a sincere
smile, say “I’m sorry, but your name just slipped my mind.
Could you remind me?”
Stay around till both the parties start speaking.
HANDSHAKE
• Handshake is a gesture of acceptance
and welcome.
• Extend your right hand
• Web to web, finger to finger
• Give slight pressure
• Grasp the other person’s hand firmly
and completely.
• Look into the eyes and smile
• Release the hand in three seconds.
Social Media
• It's about people
• It's about community
• It's about participation
• It has changed traditional media and
marketing
TELEPHONE ETIQUETTES
• When you initiate a call identify yourself.
• Tell the basic nature of your call.
• Have someone answer your calls.
• Always return calls.
• No phone calls during meetings
Professional Dining Basics
• Arrive on time
• Wait to sit until host/hostess indicated the
seating arrangement
• Put napkin in lap before drinking or eating
• Order easy to eat food
• Don’t order the most expensive items on the
menu
Professional Dining Basics
• Wait until everyone has been served before
you begin to eat
• Bring food to your mouth – NOT your head to
your plate
• Salt/Pepper pass together
• Generally pass food to the right
• Rest utensils on plate while talking
• Do not talk with your mouth full
• Do not chew with your mouth open