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Looking your best is essential at any given moment of the job search process.  Office and lunch interviews, entertainment venues and office outings all pose important etiquette decisions.  Your appearance, your manners, and your attitude are all taken into hiring consideration.  Etiquette is the fine art of behaving in front of others.  It is more than just which fork you should use or how to act in certain situations; etiquette is about acting appropriately in everyday life.

Some manners and behavior remain constant: saying please and thank you, chewing with your mouth closed, articulating and not mumbling.  Nevertheless, other etiquette moments require you to conduct yourself differently than you do when you are with a group of your friends at the neighborhood pub.  It is in these moments that you need to understand the particulars of etiquette.

Dressing the Part

With every interview or organization program comes the inevitable question: what do I wear?  Knowing what to wear, or how to wear something, is key to looking great in any event.

Women Skirt or pant suit in black, grey, or navy Always wear hosiery Heels should be of appropriate or modest height Blouses or shirts should not be revealing

Men Two piece suit in black, grey, or navy Ties for men should compliment suits and shirts Always wear a belt or suspenders Always wear a white undershirt

Remember some additional information about dressing for interviews:

• Everything that you wear should be clean and pressed
• Hair should be combed and properly styled - men should keep any facial hair trimmed and neat
• Women should wear little make-up and it should be neutral
• Shoes should be well maintained and polished

Shaking Hands

Hand shaking should amount to a firm yet not overpowering meeting of the hands. Remember to keep fingernails clean and neat; hands should be clean.  Make eye contact as you shake hands.

Dining Etiquette

With every summer or full-time employment comes the inevitable lunch, dinner or reception with your employer.  It is during these times that you must put your best foot forward.  Eating and talking during a professional setting should be treated as such, professional.  There are a few rules to understand when eating in a professional setting.

• When ordering food from a menu, be mindful of what it is you are ordering.  You should attempt to avoid difficult to eat menu items such as lobster, spaghetti, some soups.  Choose menu items that are simple to eat and that do not require multiple utensils or the need for you to exit the table to wash your face and hands (e.g. barbecue spareribs).  Your choices should also allow you to carry on a conversation without food hanging out of your mouth.
• The use of a napkin is very important.  To begin, most restaurants will have already placed a napkin on the table.  You should remove the napkin and place it on your lap when everyone at the table is present and seated.  If you are attending a private dinner in someone's home, it is customary to wait for the host to remove their napkin from the table before you take yours.  Always place your napkin on your lap and never tucked into your shirt or blouse.  When leaving the table, place your napkin on your chair, unless you are leaving the restaurant at which point you place the napkin on the table, neatly folded not rolled up in a ball.
• When alcohol is being served, you should be mindful of the quantity that you consume.  Never drink in excess.  Having a glass of wine or a beer is perfectly acceptable - you should know your limit when consuming alcohol.
• When eating bread or rolls before or during the meal, be sure you use your bread and butter plate if provided at the table. You should always tear a small bite from the bread and then butter that piece is you wish. Never just take a slice of bread or a roll and take a large bite of it.
• Salads should be eaten with a fork and knife. For salad pieces too big to easily place in your mouth, either fold the piece onto your fork using your knife or make a gentle cut for a more manageable bite. If the salad dressing is on the table for everyone to share, then use a reasonable amount.
• Entrees vary; therefore, assess each one differently. If you choose pasta, then try using your fork and spoon to twirl the pasta placing a manageable bite into your mouth. When eating steaks, chicken, pork or fish, cut small manageable pieces. When cutting meat and other items, such as vegetables, you should keep your arms at your side not sticking out like wings!
• Soups can be tricky. Always use your spoon by moving away from you when eating the soup. When you have reached the end of the soup, tilt the bowl away from you to eat the last spoonful. Be sure to hold your spoon handle like you would hold a pen or pencil. Above all, do not slurp your soup!
• Other suggestions:
  • Do not lick your knife.
  • Do not over use condiments so that they are dripping from your plate, your food, or your chin.
  • Be sure to sit up straight and to eat over your plate.
  • Do not put your tie over your shoulder.
  • Never speak with your mouth full.
  • Politely ask individuals at the table to pass you an item you require; never reach and struggle to grab the item.
  • Thank individuals who pass items to you. Likewise, say "thank you" to your server when they are bringing you your order or replenishing your beverage.
  • If you are chewing gum (which, by the way, you should not be), do not place the gum on your plate. If you must remove gum from your mouth, excuse yourself and go to the restroom to dispose of the chewing gum.

Table Settings

Approaching a table during a formal meal may seem daunting with all of the china, stemware and silverware; but it does not have to be. Table settings vary depending on the restaurant or the meal. It is common to have the following standard items on a table:

• A napkin
• A salad fork, a dinner fork, a knife and a spoon
• A water glass or a wine glass
• A bread and butter plate with a butter knife

For more formal and elegant events, you may find all the flatware and stemware you will need for the entire meal.

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Resources

• Clinton T. Greenleaf III, Attention to Detail: A Gentleman's Guide to Professional Appearance and Conduct (2nd ed. 1999) (1998).
• Clinton T. Greenleaf and Stefani Schaeffer, Attention to Detail: A Women's Guide to Professional Appearance and Conduct (2000).
• http://www.executiveplanet.com - Perspectives on how to handle professional and business events from various cultures.
• http://www.gradview.com - The graduate student's guide to business and professional etiquette. Site provides advice and tests. You can also take a marketability test to determine if a job you are interested in is really for you.
• The Career Services Office - We can assist you with questions regarding almost all aspects of potential events with firms or organizations. Always feel welcome to ask us questions, we are here to help you as much as possible.