CHAPTER VII
SOCIAL
GRACES AT
THE
WORKPLACE
OBJECTIVES:
1.Explain why it is
important and how it
Define social graces
can open doors for
business.
Enumerate 10
1. 1. Demonstrate
ways to practice business
social graces in telephone
business etiquette
Practice social
1.
Practice
1.
graces in
standard
business and in
courtesies
public
SOCIAL GRACES
Modes of behavior based on good taste and regard for one’s feeling and
•
those of others.
The forms of courtesies / niceties observed in social gatherings and
meetings of people
WHY SOCIAL GRACES IS IMPORTANT
Social graces are important skills that help us to interact politely in social situations. These skills include etiquette
and manners, behavior, body language and our appearance. Over the years how we apply social graces has changed
with business becoming more international, combined with social changes in society. It is about having the ability
and skill to easily apply the written and unwritten rules of conduct with ease and to interact easily and appear
effortless.
10 WAYS TO PRACTICE SOCIAL GRACES IN BUSINESS
1. Introduce yourself first – whether face to face or on the telephone always use
your name
1. Listen – have active signs of
1. Good body language – good eye contact, good
listening; pay attention to
posture, good firm handshake and smile! everybody
Turn your mobile phone off or at
1.
Adapt your behavior to the
1. Make small talk – light-
1.
least on silent and avoid texting
various situations you find hearted chat, finding out what
or speaking to people in front of
yourself in interests’ people your guests
1. Self-control, honesty and truthfulness – always try to display self‐control and
good intentions, it helps create a sense of trust during social interactions
Appreciate none of us is perfect – people
1.
1. Be kind and thoughtful towards one’s
have different thoughts and views and no one
fellow beings is perfect
1. Avoid open conflict – opinions can differ but
avoid confrontation
BUSINESS TELEPHONE ETIQUETTE
•When answering the phone state, the company name followed by a greeting:
“HCC, good morning.”
•If answering the direct line of your superior, state the name of the superior
followed by a greeting: “Office of the President Jose Marzan, good afternoon.”
If answering your direct line, say a greeting followed by your name: “Hello, John
•
speaking”
Keep conversation as brief as possible and avoid personal calls
•
Be courteous at all times, especially when dealing with complaints or
•
high-strung callers.
When ending the conversation say “Thank you”
•
•When calling someone you know is busy, the proper way to ask: “Is it alright to talk
to you?” If the response is negative you can say: “Okay, I’ll e-mail you instead.”
If it is your first time to speak with a client on the phone, don’t say: “It was nice
•
meeting you” Better say “It was a pleasure speaking with you”.
Keep calls to the point, to the purpose of the call
•
Show consideration for the callers’ time
•
If you want to end an endless call say: “I am being called to an office meeting right now.
•
Can you me back later?” without offending the caller
STANDARD TELEPHONE ETIQUETTE
Answer a telephone call promptly
•
Take the calls of your officemates if they are not present
•
Be courteous and friendly and speak clearly.
•
Have a paper and pencil ready for taking messages.
•
If you have to put a caller on hold, tell him why and thank him afterwards for
•
waiting
If the interruption will take a while, offer to call back
•
Do call back
•
Give your caller your undivided attention, Let the caller hang up first.
•
End the call with a thank you or goodbye
•
MANNERS IN OTHER PUBLIC SOCIAL EVENTS
Fast Food Outlets
Stand in line and be conscious of the personal space of the people around you.
Decide what you want to have while in line so as not to delay the order-taking process.
Keep your noise level down especially if you are with a big group.
Ask for extra paper napkins if you are going to use your hands to tackle sandwiches, chicken, tacos etc.
Clean up after eating and throw waste in the disposal bin.
Restaurants
When making a reservation, advise them how many seats you need, if there are children who require high seats, and
what time you will be there.
Call the restaurants if you are delayed or need to cancel.
Inquire on the dress code and if they accept credit cards.
ENTERING A RESTAURANT
The man walks ahead of the woman as they step into the place. He directs her to their table.
Remove your hat inside, unless you have religious or medical reasons for keeping it on.
If there is a waiter at the entrance to attend to them, the man steps back and allow the woman to enter before
him.
Allow the restaurant personnel to lead you to your seats.
On arriving at the table, the waiter or the man pulls out the chair for the woman and seats her.
When a group enters a restaurant and when one of them sees people, he/she knows but whom the rest may
not be familiar with, this person should merely nod or briefly greet his/her acquaintances while proceeding
with the group to their table.
Should it be necessary to make introductions, the man at the table must stand when presented to women.
Women may remain seated when being introduced to other women and to men.
ORDERING A MEAL
Do not use toothpicks at the table in any setting, place or culture.
Avoid grooming yourself at the dining table except for a swift application of lipstick for the women.
The proper way to call a waiter to your table is catch his eye and make a signal such as raising your hand for him or
her to come over.
If you make eye contact with the waiter, quietly calling out “waiter” or “waitress” is also acceptable.
If your waiter is too far away to see or hear you, request some other accessible waiter to bid him or her for you.
Don’t attract unnecessary attention to yourself by clapping your hands, whistling or calling “pssst” for your waiter.
These are rude habits.
SETTLING THE BILLS
The Host begins to settle the account with the restaurant.
•Call the waiter and ask him/her for the bill.
•A simple statement “check please” will do.
•If the waiter is at a distance, you can make a small card gesture designating the bill.
•The bill usually comes face down on a small plate or tray.
•The host looks it over, scanning quickly for any errors.
•Should everything be in order; the Host returns the bill with the payment.
•If there is a mistake, raise it over quietly to the waiter’s attention.
•Don’t make a scene.
•If management is difficult, just pay the check and never patronize the establishment again.
•If you are paying by credit card, hand your card to the waiter along with the check. The waiter will process your
account and will return for your signature to seal the transaction.
OTHER RESTAURANT COURTESIES
If a man should pass a table and stop to talk to another man seated there, that man may remain in his chair.
•However, if the exchange is to extend for a longer period, the one standing should inquire if he may join the table.
•He requests the waiter to bring him a chair, if there is none.
•Then formal introductions with the rest of the seated company should be done. All men should stand when presented.
•In case of a woman stopping to chat with another, the man with seated woman (if there is one) should stand up and
acknowledge the standing woman.
•If the woman carries on the conversation for extended period, the woman who walked up the table should be
courteous enough to tell the man to sit down and go on with his meal.
•A polite woman would limit her chatting and allow the couple enough time to enjoy their meal alone.
•At the end of the meal, a woman may quickly powder her nose or re-touch her lipstick.
•Don’t take a long time to fix your appearance in public.
•Neither woman nor man should comb or brush their hair in the restaurant or in another place.
END OF CHAPTER
