Business Etiquette and Corporate Style Tips

Aug 27, 2011 Career News

Q: My food keeps disappearing from the company refrigerator. How can I address my coworkers without being rude?

A: When you notice a small amount of food or drink missing for the first time, ignore it and assume a coworker took it by accident. If, however, it happens a second time, begin to label your items with your name. Because people are less likely to help themselves to things they have to hunt for, store your edibles in the back of the refrigerator or in a drawer. You might also make your items harder to get at by placing them in double-knotted plastic bags. If your food still continues to go missing, ask the office manager to address the problem.

Q: At work I sit next to a woman whose perfume is overwhelming. Should I say something, and how?

A: For people with allergies or sensitivity to particular scents, perfume can cause chronic sneezing, nausea, difficulty breathing, or migraine headaches. Many times the perfume wearer uses the scent so often she cannot recognize it—and ends up putting on even more. If you have a problem with a co-worker’s fragrance, address the problem immediately and with candor. Mention courteously that her fragrance is distracting you and ask her to skip wearing perfume in the office. Chances are she will oblige. If not, check with your human resources department. Many companies are now adding a “no perfume/cologne” clause to their dress code policies, and you may elect to lodge a complaint.

Q: What’s the proper etiquette for exchanging business cards?

A: When receiving a business card, look at it for a few seconds, make a comment on the design or information (if appropriate), and place it reverently in your pocket or card case. When speaking with someone, jot down a note or two on the back of his or her card to jog your memory later. Have different pockets for incoming and outgoing business cards, so you don’t accidently hand out someone else’s card. Make sure your cards are clean, unbent, and unripped, as they are a reflection of you and your company.

Q: When your table is ready and you’re still finishing your drink at the bar, should you carry it to the table or leave it?

A: By all means, feel free to take your unfinished drink with you to the table. If you are uncomfortable or have difficulty carrying your beverage, you can ask the bartender to have it brought to you—a common practice in most high-end restaurants. Bear in mind, in some establishments the bar and table waitstaff may not on be on the same register or might not be able to combine checks. If this is the case, you may be asked to close out your tab at the bar separately. In any event, don’t forget to tip 15 percent to 20 percent of the bar tab to your bartender for good service.

Q: When your table is ready and you’re still finishing your drink at the bar, should you carry it to the table or leave it?

A: By all means, feel free to take your unfinished drink with you to the table. If you are uncomfortable or have difficulty carrying your beverage, you can ask the bartender to have it brought to you—a common practice in most high-end restaurants. Bear in mind, in some establishments the bar and table waitstaff may not on be on the same register or might not be able to combine checks. If this is the case, you may be asked to close out your tab at the bar separately. In any event, don’t forget to tip 15 percent to 20 percent of the bar tab to your bartender for good service.

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