Basic etiquette knowledge

Etiquette and politeness are the lowest moral standards that human beings require people to abide by in order to maintain normal social life, and they are the guidelines that people follow for a long time. The following is the basic knowledge of etiquette and politeness that I have compiled. Let's learn!

Basic knowledge of etiquette and politeness

Definition of politeness:

In the process of communication, we should respect each other, be friendly and behave appropriately.

Definition of etiquette:

The usual rules and forms of people's respect, congratulations, welcome, greetings, greetings and condolences in communication.

Definition of etiquette:

On large or grand occasions, hold ceremonies that meet the requirements of etiquette norms to show attention, respect and respect.

The principle of etiquette:

Abide by self-discipline, respect others, be tolerant and equal, do as the Romans do, be sincere and gentle.

Basic principles of politeness cultivation:

Good service attitude, serious and responsible, proactive, enthusiastic and patient, meticulous and thoughtful.

Attach great importance to personal image;

1. Everyone's personal image truly reflects his personal education and taste.

Everyone's personal image objectively reflects his personal mental outlook and attitude towards life.

Everyone's personal image faithfully shows the importance he attaches to his contacts.

Everyone's personal image is an integral part of the overall image of his unit.

Everyone's personal image often represents the image of his country and nation in international communication.

Mirror inscription:

The face must be clean, the hair must be cut, the clothes must be straightened, and the buttons must be fastened; Head straight, shoulders flat, chest wide, back straight; Avoid pride, dryness and laziness in color, and be quiet, pleasant and harmonious in weather.

Dressed? TPO？ Principle:

Time (time), place (place) and ceremony; Liuhe (harmony, harmony, harmony, harmony, harmony, harmony, harmony).

Albert Merabi formula:

The transmission of a message consists of the following factors: 7% language (spoken language with specific information meaning) +38% pronunciation (intonation, audio, speech speed, tone, etc. ) +55% expression (facial organ movements and body posture, etc. ).

Four languages: negative language, quarrelsome language, grumpy language and contemptuous language.

Eleven words: please, hello, thank you, sorry, goodbye.

Answering and dialing procedures 1

1 Answer the phone

Answer the phone immediately when it rings. In general, the number of rings should not exceed three times.

Make a phone call

Arrange the telephone content in advance to avoid wasting time or omission in temporary memory, confirm the telephone number and make a call.

Answer and call procedure 2

1 Answer the phone

Give simple greetings, such as? Good morning? Or? Hello? A soft and cordial tone

Make a phone call

After the other party picks up the phone and sends a simple greeting, they reply the same greeting.

Answer and Call Procedure 3

1 Answer the phone

Name of self-reported department or individual

Make a phone call

Make oneself famous

Answer and Call Procedure 4

1 Answer the phone

Listen carefully to the reason why the other party called. If you need to page someone, ask the other person to wait a moment, then gently put down the phone and page someone.

Make a phone call

Use honorifics to indicate the name of the person you are looking for or entrust the other party to page the person you are looking for.

Answer and call procedure 5

1 Answer the phone

If the other party is telling or asking something, record it one by one according to the other party's requirements and repeat or answer it to the other party.

Make a phone call

According to the preparation in advance, briefly describe the telephone content one by one.

Receiving and Calling Procedure 6

1 Answer the phone

Record or ask the reason, time, place and name of the other party's notice or message, and thank the other party for calling.

Make a phone call

Confirm whether the other party understands or records clearly, and thank you.

Receiving and Calling Procedure 7

Use goodbye words, and then put the phone down gently after the other person puts it down.

Dress precautions

Pay attention to the overall beauty when wearing clothes. Only beautiful and decent will conform to etiquette. All kinds of casual shoes and fashion shoes don't match formal clothes. Wear leather shoes with appropriate colors. Avoid wearing hats. Don't stuff your pants pockets in your suit.

② Don't wear shorts, vests, shorts, tights, etc. On formal occasions, there are underwear (vests, petticoats, socks, etc. ) you must not show it outside your coat. Ladies should wear skirts at parties. When wearing cheongsam, the slit should not be too high, and the knee should be 1-2 inches.

It is very impolite to wear only underwear in public. Pajamas are only suitable for wearing in the bedroom; Don't go barefoot or wear underwear, pajamas and shorts when receiving guests and guests at home or in hotels.

(4) Take off your hat, coat, raincoat, etc. when attending social activities and entering indoor places. Men can't wear hats and gloves indoors at any time. Sunglasses should generally not be worn indoors, nor outdoors in ceremonial occasions such as grand ceremonies or farewells. When you need to wear colored glasses for eye diseases, you should explain and apologize to the guests or hosts, or take off your glasses when shaking hands or talking, and then put them on when you leave.

Dietary etiquette:

Chinese food service program

The order of Chinese food is usually appetizer, then main course, and finally dessert.

An appetizer is usually a big platter consisting of four cold dishes. Sometimes as many as ten kinds. The most representative ones are cold jellyfish skin and preserved eggs. Sometimes cold dishes are followed by four hot dishes. Common ones are fried shrimp and fried chicken. But the hot plate is mostly omitted.

The main course is immediately after the appetizer, which is also called the big dish. If it's marked on the menu? Eight big pieces? * * * There are eight main courses. The number of main courses is usually an even number of four, six and eight courses. A luxurious dinner, the main course sometimes as many as sixteen or thirty-two, usually six to twelve. Dishes are made of different materials, including sour, sweet, bitter, spicy and salty, and are made by various cooking methods such as frying, steaming, boiling, frying, roasting and frying. The order of dishes is mostly light and rich, or dry-cooked soup. It usually ends with soup.

Dim sum refers to the dessert served after the main course, such as pie, cake, steamed stuffed bun, almond tofu and so on. Finally, the fruit.

Chopsticks, spoons, food trays, seasoning trays, soup bowls, teacups and wine glasses are placed in front of each seat. Sometimes there are utensils or napkins for placing bones.

As a host, how to arrange seats; As a guest, you also need to know your seat. Since ancient times, there have been certain rules for the seating arrangement of food.

Sit-down etiquette

Before taking a seat, the host or waiter should politely hand out cigarettes and personally pour tea. When seated, the host should allocate seats in advance in a planned way and greet the guests to sit down, so as to avoid temporary tension and confusion.

Before serving, the host should propose a toast to the guests at the same table, as usual, saying thank you for coming, and when each dish comes up in the future, he should also raise a glass to invite drinks, and then invite the guests? Chopsticks? . In large Chinese banquets, sometimes as many as dozens of seats, the host will bring the main relatives to each table to make a toast, and estimate the time required. At an appropriate time, go to each table to propose a toast, welcome every guest and greet them one by one.

After leaving, the host will return to the door and wait for the guests to leave. In the form of farewell, you can shake hands to see me off. It's a long way to see a guest off at a large banquet. For a small banquet of three or two tables, it is necessary for the host to send some guests, such as elders and distinguished guests from afar, or hire a car for them to show their affection.

dining etiquette

When you start eating, you should pay attention to manners. Generally speaking, you should pay attention to the following points:

Let the elders eat with bowls and chopsticks first; When eating, hold the bottom of the bowl with your thumb, forefinger, middle finger and ring finger, with your palms empty. Improper bowl lying on the table is easy to oppress the stomach and affect digestion; When picking vegetables, you should pick vegetables from the side close to or facing you, avoid picking vegetables from the middle of the plate or from the side of others, and don't use chopsticks to turn around; Shut up and chew slowly, which is not only conducive to digestion, but also a etiquette requirement at the table; If you have food in your mouth, you'd better not talk to others, and you should be temperate in joking, so as not to spit out the food in your mouth or choke it into the trachea, causing danger; Spit out bones, fishbones and vegetable residues, take them out with chopsticks or hands and put them on the table in front of you. You can't spit directly on the table or on the ground. If you want to cough or sneeze, cover your mouth with your hand or handkerchief and turn your head back. In the process of eating, try to add rice and take the initiative to add rice and vegetables to the elders; Pay attention when eating.

The banquet is coming to an end. The host can't finish eating before leaving the guests. He has to wait until the guests have finished eating before stopping eating. If the host hasn't finished eating, won't the guests be empty? Virtual mouth refers to the mouth with wine pulp to make it clean and safe to eat. The host is eating and the guests are empty, which is disrespectful to the host.

30 polite expressions

First, cross-civilization language.

Hello, please, thank you, sorry, goodbye.

Second, the phone language

1, hello! This is the unit (room). Can I help you? Who is it?

2. This is me. Who is this, please? ..... go ahead.

3. What can I do for you?

Don't worry, I'll do my best.

You're welcome. This is what we should do.

6. Comrade is absent. Can I take a message for you? Would you please call back later? )

7. Sorry, please consult the unit (office) for this business. Their phone number is ... (Comrade's phone number is not this, his (her) phone number is ...)

8. You have the wrong number. I'm from the company ... It's okay.

9. Goodbye!

Third, telephone language.

10, hello! Excuse me, are you from the unit (room)?

1 1. This is the company (room). What's your name?

12, please help me find comrades.

13. Sorry, I dialed the wrong number.

Four. Terms of reception of visitors

14, please come in!

15, hello! Comrade, who are you?

16, who are you looking for?

17. He (she) is not here. Can I take a message?

18, where is the unit (or comrade)? Lou, I'll take you there (or indicate the location).

19. Sorry to have kept you waiting.

Please sit down (have tea).

2 1, this is me. what can I do for you?

22. Please wait a moment. I will handle it for you as soon as possible.

23. We will handle your complaint as soon as possible.

24. I'm sorry about this question. Please leave your contact number, and we'll get back to you after we study it, okay?

(More than 23? 24 sentences are also suitable for answering the phone)

25. You're welcome. Please take care!

V. Language of working in the unit

26. Sorry to bother you.

27. Which room is the unit (room)?

28. Excuse me, is Comrade there?

Thank you very much (for your trouble).

30. Please stay.