What are the contents of business etiquette?

What are the contents of business etiquette?

What are the contents of business etiquette? Business etiquette is the art of interpersonal communication. Education reflects details, and details highlight quality. I usually go in and out of some business places, so what etiquette should friends who are going to participate in this activity for the first time pay attention to? Let's take a look at the content and related materials of business etiquette.

What are the contents of business etiquette 1 (1)? In the office, no matter you are a colleague or a boss, you should take the initiative to greet people who pass by your desk.

It is very impolite to see someone passing by without saying hello. As for your colleagues and people you are familiar with, you should keep a polite and kind attitude. Say hello whether you enter the company in the morning, take a lunch break or leave the company at night. Don't "come and go without a trace".

(2) When the elevator meets the boss, it should take the initiative to say hello generously. It is not advisable to dodge or pretend not to see it. If you are alone in the elevator with your boss, you can also talk about some ordinary things or simply say hello. In case his reaction is cold or indifferent, then we just need to say hello politely in the future.

It's best not to talk business with the boss in the elevator, so as not to be annoying. In a crowded elevator, if no one is talking, it's best not to talk. If a colleague greets you or meets your eyes, you should nod, smile and even respond. Turning a blind eye is the most important thing.

When the boss greets you, you should politely answer "Yes, boss (Manager Pan)" and "Yes, sir".

(3) When you leave the office, remember to report to the supervisor and ask if there is an order before you leave. Be polite and considerate to the boss. If you are close to him, stand still and say hello. Colleagues who are generally familiar with each other can greet each other in a way that they know and like each other.

(4) Colleagues can call each other by their first names if they are very familiar with each other or get permission from each other, but in any case, they should not address each other by nicknames or posthumous title in the workplace, such as "handsome guy", "beautiful girl" and "Mr. Nice guy". Because these addresses contain jokes, it will make people feel indecent. At the same time, don't use disgusting words to address others in the workplace, such as "dear" and "boss".

(5) When someone greets you, you should respond immediately. Even if you are answering the phone, put down the receiver and tell him where you live to answer the phone. Come later. Don't leave it to explain afterwards, so as not to increase confusion and misunderstanding.

(6) When sitting in the office, if someone comes in, should he stand up? When do you have to stand up?

You should stand up when the following people come in:

When customers (both men and women) come in;

A leader with a higher position than you;

A female supervisor in your position. But if she often comes in and out of your office because of work needs, that's another matter;

When a woman has just entered or left the meeting room, only the men sitting next to her (especially on the left) have to compete to serve her and help pull the chair away, so men in other seats can still sit;

When the distinguished guests leave, no matter whether they are men or women, they should not leave alone, but should be accompanied and respectfully bid farewell.

Business etiquette 2 1, what are the contents of chopsticks?

Chopsticks are the most important tableware in Chinese food. Chopsticks must be used in pairs. Chopsticks are used to hold food. It is impolite to scratch, pick your teeth or pick something other than food.

When talking with people, you should temporarily put down your chopsticks. You can't dance chopsticks like a baton when you talk.

No matter whether there is food residue on chopsticks, don't lick them. Is it appetizing to pick up food with licked chopsticks?

In addition, don't put chopsticks vertically on food. Because in China custom, this method is only used when paying homage to the dead.

2. spoon

The main function of spoon in Chinese food is to scoop vegetables and food. Sometimes when eating with chopsticks, you can also use a spoon to help yourself eat, but try not to use a spoon alone to get food.

At the same time, when taking food with a spoon, don't scoop it too full, so as not to spill it and dirty the table or clothes. After scooping out the food, you can pause in the same place for a while, and then move over to enjoy the soup until it stops flowing downwards.

In a restaurant, when you don't use a spoon for a while, you should put it on the plate in front of you, not directly on the dining table.

If the food you take is too hot, don't scoop it with a spoon, and don't blow it with your mouth. You should put the food in a bowl until it is cold. Also be careful not to put the spoon in your mouth or lick it repeatedly.

3. Bowl

Chinese bowls can be used to hold rice and soup, and you can eat them with a rice bowl when you eat. When holding a bowl, hold the bottom of the bowl with four fingers of your left hand and put your thumb on the end of the bowl. When eating, the height of the rice bowl is roughly the same as that of the chin.

If the soup is served in a soup cup with a lid alone, the way to explain that the soup has been finished is to take out the spoon and put it on the saucer, and turn the lid upside down and lay it flat on the soup cup.

Step 4 plate

Chinese food has many kinds of plates. Smaller plates are called plates, which are mainly used to hold food, and their uses are roughly the same as those of bowls. When eating, it is generally required that the plates remain in place on the dining table and cannot be piled together.

What needs to be introduced emphatically is a kind of dish with special purpose-cabbage. In Chinese food, there are probably some differences between north and south; In the southern region, it is more inclined to be used as a storage place for food residues; In the northern region, it is more inclined to temporarily put the dishes taken directly from the dish plate together to enjoy.

A more conservative usage is compromise: you can take all the food and residue you want to eat, but keep them separate. The residue should be gently placed at the front of the dish. Don't spit on the dish directly from your mouth when you take it, but clamp it at the front of the dish with chopsticks. If the plate is full, you can signal the waiter to change the plate.

5. soup cup

The soup cup is used to hold soup. When eating, there is one thing to pay attention to when using the soup cup: take out the spoon and put it on the saucer, and put the lid upside down on the soup cup, indicating that the soup has been finished.

6, water cup

Chinese food cups are mainly used to hold soft drinks such as water, fruit juice and soda.

Be careful not to hold wine in a water cup, and don't turn the water cup upside down. In addition, it should be noted that what you drink in your mouth can't be spit back into the cup, which is very indecent.

7.toothpicks

Toothpicks are also a must-have item on the dining table of China people. It has two functions, one is to grab food; Second, it is used to pick teeth.

But when eating, try not to pick your teeth in public. Cover your mouth with your other hand when you have to pick your teeth. Don't "watch" or re-enter food in public, and don't throw or spit casually.

After picking your teeth, don't take a toothpick, let alone take food with a toothpick.

8.napkins

Before eating Chinese food, each diner is usually given a wet towel.

The function of this wet towel is to wipe hands. After wiping your hands, put them back on the plate and take them away by the waiter.

Before the banquet is over, the waiter will put on another wet towel. Unlike the former, this wet towel is used to wipe your mouth, not your face or sweat.

What are the contents of business etiquette? Part I: Overview of business etiquette.

First, the definition and characteristics of etiquette

Second, the role of business etiquette

Third, the differences between business social etiquette and established habits.

Part II: Communicative etiquette.

First, the origin of modern social etiquette

Second, handshake etiquette: origin and application skills

Interactive Games: Quick Understanding and Appropriate Communication

Third, business card etiquette

Fourthly, the use and taboo of gestures in etiquette communication.

Five, elevator, stair etiquette

Six, reception and visit etiquette

People who are not punctual cannot be trusted-punctuality is trustworthy.

7. Means of transportation: car, taxi, train, etc.

Eight, business communication etiquette:

1, telephone etiquette

2. SMS etiquette

Gift etiquette: the skills of choosing and giving gifts.

X. Ways to guide etiquette

Part III: Communicative etiquette and skills.

First, the mastery of pronunciation, speaking speed, intonation and volume.

Case: The old man left his last words to the hospital.

Two, hospitality three gifts: welcome when you come, answer when you ask, and send when you leave.

Third, communicative politeness and taboos.

Fourth, don't let your tongue go beyond your thoughts-learn to listen first, then learn to speak.

Five, three principles of interpersonal expression-others care about what you say, but also care about what you say.

Sincere praise-praise can turn an idiot into a genius.

Tsinghua's Life Story

Seven, learn to chat for a while-chat but not tired.

Eight, public speaking-the best moment to attract attention

Part IV: Dining etiquette.

First, Chinese food etiquette

Second, a brief introduction to Chinese food etiquette-you are tasting food and others are tasting you.

Third, a brief introduction to western food etiquette

Fourth, western food dress code

Five, western food set the stage

Sixth, the arrangement of western food seats.

Seven, western food serving order

Eight, western etiquette details

Nine, the taboo of western banquet

Ten, the use of western napkins.

Xi。 Wine culture in western food

Part V: Workplace Etiquette

First, the main points of workplace etiquette

1, office interpersonal relationship

2. Clean office environment

3, moderate volume, abide by work discipline.

4. Respect others' space

5. Polite language

6. Ten "sectors" that affect interpersonal relationships in the workplace

Second, it is an unshirkable responsibility to respect leaders.

1, boss psychological analysis

2, the three principles of getting along with the boss

3, get along with the boss etiquette

(1) Work report etiquette: oral report etiquette, written report etiquette, telephone report etiquette, meeting report etiquette.

(2) Work reporting skills

The third is to respect colleagues' responsibilities, colleagues' psychological analysis, colleagues' three principles of getting along, and colleagues' etiquette.

Fourth, respecting subordinates is a virtue, psychological analysis of subordinates, three principles of getting along with subordinates, and etiquette of getting along with subordinates.

The sixth part: the demeanor in the professional image-reflecting your professional quality.

A, professional etiquette requirements

Second, professional etiquette and etiquette-on-site training and guidance

1, the correct standing posture when greeting customers, the correct sitting posture when handling business, the correct walking posture in the work area, and the correct squatting posture when taking things from a low place.

2, several common gestures etiquette, smile, eyes, don't let the little tricks break.

Third, the taboo of professional etiquette

Part VII: Shaping professional image.

First of all, position your professional image-let the image assist your professional development.

1, part of professional image

2. The impact of professional image on career development

Second, the instrument in the professional image-the application of visual aesthetics in image building

1, the basic principles of professional dress:

The principles of applicability, TPO, harmony and individuality.

2. Comments on common dress misunderstandings

3. Selection and collocation of men's wear,

4. The choice of women's clothing, color matching and accessories matching.