Workplace Etiquette

1. Professionalism
 What is Professionalism?
 If you talk to a lot of different people, you'll find that the word
professionalism has many definitions—or, rather,
interpretations. But whether your job is mowing lawns, driving a
truck, managing a store, or running a large company, there are
common on-the-job traits that define any working person as a
true professional. In other words, the job doesn't make you a
professional, but your attitude does.
 Even though everyone recognizes a true professional in action,
there are many misconceptions about what constitutes
professionalism. If you don't take the right approach to this
important issue, then rest assured: your customers, colleagues,
and managers won't see you as a professional, no matter what
you think about yourself.
 Let's look at some popular interpretations of professionalism,
and some traits that all true professionals exhibit, regardless of
their occupation

2. Money?

3. Is possessing Credentials
Professionalism?
 Like money, many people believe that
credentials—such as diplomas, degrees,
and specialized certifications—contribute
to professionalism. But while credentials
can help, they don't mean a lot if a
worker doesn't know how to act.

4. Medals, degree

5. Example
 "Think about a furnace repairman who
comes to your home," says Gregg. "He
may have patches all over his truck,
showing that he's certified and
authorized in this and that, and he may
really know furnaces better than anyone
else. But if he treats you rudely or leaves
a big mess in your house, you probably
won't think of him as a professional. You
probably won't want him to come back.“

6. Continued……………
 Lamb offers a similar example from his own
experience. "We rely heavily on our computer
systems," he says, "so we sent our IT manager
to school to get all sorts of certifications...in
networking, routers, security, you name it. He
kept the computer systems running great, but
everyone around here hated the guy because
he was arrogant and rude. He worked well with
technical stuff, but he had no idea how to
interact with people." Lamb eventually had to let
the person go, because his behavior was
consistently unprofessional

7. SO WHAT MAKES A PROFESSIONAL
 Money, training, and status aside, many long-time workers and
managers will tell you that professionalism is a matter of attitude and
behavior. It means not just knowing how to do your job, but
demonstrating a willingness to learn, cooperating and getting along with
others, showing respect, and living up to your commitments. It also
means avoiding many kinds of behaviors that cause trouble in the
workplace.
 "It doesn't matter whether you're a ditch digger or the president of a
university," says Gregg. "If you behave the way people expect a
professional to behave, you'll be accepted and treated like one.“
 The benefits of acting professionally, he advises, can be substantial.
 Your managers will take you more seriously if you behave the way they
expect you to on the job," he says. "Otherwise, you're less likely to be
considered for promotions or important assignments. It's the people who
exhibit amateurish behavior who spend their career at the bottom of the
totem pole

8. Is this Professionalism ?

9. Learn It
 Of course, like other life skills, professionalism
is something you learn; you don't just "become"
a professional overnight. The keys, according to
Gregg, are practice and self-awareness.
 "Pay attention to your own behavior at work,"
he advises, "as well as the way others behave.
Whom do you see as real professionals? How
does your behavior differ from theirs?" Take
notice of your colleagues who are most
respected and whose work or opinions are most
valued by others, then emulate those people

10. Answer the following
questions
 Do you truly have all the skills required to be successful at your job? If
not, are you in the process of learning them? A key trait among
professionals is knowing what to do and when to do it. Just as
important, they know what not to do. Avoiding incorrect or inappropriate
actions is crucial to your success.
 Do you communicate well with others? This means more than just
conveying your own thoughts and ideas. It means being able to listen
thoughtfully and respecting the thoughts and ideas of other people.
 Do your managers see you in the right light? "This is tough for anyone,"
says Gregg, "but you need to look at yourself through your boss' eyes."
Does your boss approve of your attire, the hours you keep, the way you
conduct yourself in general? Does the boss seem comfortable coming
to you with special projects or to discuss problems or ideas? If not, you
may need to make some changes. "If you think your manager has a
problem with your level of professionalism," says Gregg, "by all means,
talk it out. Ask for advice. Let your boss know you want to improve, and
ask for mentoring if you think it's needed

11. Answer these questions
 What's your integrity level? The workplace can be cut-throat, but if you are seen
as conniving or a cheater, your image will suffer. And "never, ever tell a lie,
especially to the boss," says Lamb. "I don't want my employees to lie to me, even
if they think they're telling me something I want to hear."
 Do you practice the golden rule? "A true professional treats others with respect,
and expects the same from them," says Gregg. "This doesn't mean you have to
let people step on you, but it does mean showing concern for their feelings,
respecting their opinions, and being honest with them. If you think someone else
is mistreating you, deal with it and tell them you won't tolerate disrespect."
 Do you live up to your commitments? In any job, you agree to do certain tasks.
Some tasks you must do routinely, without being asked, and management may
ask you to take on other responsibilities. A real test of your professionalism
comes in your ability to meet all these commitments while upholding the
standards of quality and timeliness set by your employer. But it doesn't mean
breaking your neck in the process. "We're all human," says Lamb. "Managers
value workers who know when to ask for help, or who can admit when they're
overloaded. If asking for help means that the work will get done, and that your
commitments are being met, then that's a good thing. Good managers
understand that the load has to be shared sometimes, and respect employees
who are smart enough to ask for help."

12. Telephone Etiquette

13. Telephone Etiquette
 Call back quickly. If you can’t answer the phone and the
caller leaves a message, make a point of calling back as
quickly as possible. (Some companies have a policy of
returning calls the same business day.) Failing to return a
call is often seen as a sign of disrespect, and you want
colleagues and customers to know that you care about
them. If you can’t return a call quickly, be sure to
apologize when you do call back. Never use “I’m really
busy” as an excuse for not taking or returning a call. Hey,
everybody’s busy, so it’s no excuse.
 Avoid juggling calls. If you’re on the line with someone,
avoid putting him or her on hold to take another call,
unless the second call is truly important. People don’t like
being put on hold.

14. More on Telephone
Etiquettes
 Use the hold button politely. If you absolutely must put someone on
hold, ask politely before doing so. (“May I put you on hold for a moment
while I look up the information you need?”) If you think you’ll need to put
the caller on hold for more than a few seconds, offer to end the
conversation and call back later.
 Learn how to use your phone’s features before making a call. Have you
ever been disconnected while someone tried to pick up another line or
set up a conference call? You can avoid time and embarrassment by
learning how to use such features before actually using the phone. If
your employer provides high-tech, multi-feature phones, read the
manual.
 Keep voice mail messages brief. Some people feel compelled to spell
out every last detail when leaving a voice mail message, and this
usually isn’t necessary. It takes time for the other person to listen to all
that information. Besides, if you’re going to talk later anyway, why
bother? Keep voice messages as short as possible. State your name
and the reason for your call (in the fewest words possible), and leave a
number where you can be reached. It’s also a good idea to mention the
best time to call back.

15. More on Telephone Etiquette
 Remember: When you leave a message, you’re being recorded.
Many voice mail systems allow users to save messages or
forward them to other people. Don’t assume the listener is going
to automatically delete your message; if he doesn’t it can come
back to haunt you. Never be rude or abusive in a voice mail
message, and never use obscenities or make threats. And don’t
make any promises you can’t keep!
 Don’t use voice mail as a way to avoid talking to people. Some
people have made an art of using voice mail to “screen” their
calls. They almost never answer their phones, and force others
to communicate with them by leaving voice mail messages. This
wastes time, and it’s just plain rude. Besides, people see
through this ploy. You don’t want to get a reputation as the
person who never answers the phone; if you do, people will
simply stop calling you, and this can be bad for your career

16. Workplace Etiquette
 Fine manners need the support of fine
manners
in others." --- Ralph Waldo Emerson

17. Etiquettes
 Whether you work for a small non-profit
organization, a giant multi-national corporation,
or something in-between, chances are you
spend many hours a day in close proximity to
other people. Too often, simple
misunderstandings among co-workers lead to
workplace tension. On the comics page,
Dilbert’s cubicle suffering provides us with a
shared laugh. Unfortunately, in the real world
these stresses decrease both business
productivity and employee job satisfaction.
copyright@shalini

18. Sound
 Monitor the volume of your conversations. Be sensitive to how loudly you may be speaking.
Do you notice that people down the hall comment on your conversations? That might indicate
your voice is too loud. Consider closing your office door and lowering your voice whenever
speaking in person or on the telephone.
 Keep personal telephone conversations—and emails—brief and at a minimum. Be ever
mindful that others are nearby and that this is a place of business. Do not use the company
telephone, fax, or email, for any inappropriate and personal matters.
 In some workplaces, privacy is difficult to find. If you overhear a private conversation,
practice selective hearing. Avoid the urge to be “helpful” in areas best left to the other person to
handle on their own. Your best bet for being treated as a professional at work is to keep all
workplace conversations professional.
 Sharing professional information is wonderful, gossiping is not. Only discuss personnel
matters directly with specific individuals, superiors, and management
copyright@shalini

19. Scents
 Be sensitive to scents and smells surrounding you.
Save cologne and perfume for social occasions, and ask
if fresh flowers and potpourri bother co-workers before
installing them in your space.
 When eating at your desk or in shared areas, avoid
foods with strong smells and aromas that will travel
throughout the office. As great as French fries, Chinese
food, and Indian food are, smelling them together in the
same room and office can become unpleasant. Dispose
of empty food containers and other items where they
won’t contribute negatively to the office atmosphere.

20. SIGHT
 Keep your personal workspace clean and neat at all times.
Generally, less is better when it comes to office and cubicle
decor. Use discretion when displaying personal items such as
family photos and mementos so as not to overdo, clutter, and
obstruct your work area.
 Use shared areas with respect and courtesy. Workplace
kitchens can be the biggest source of co-worker tension. If you
expect everyone you work with to cleanup after themselves,
model that behavior yourself. Wash and return all kitchen items
to their proper place, clean spills, and wipe countertops and
tables as needed. Help maintain supplies as needed. When
leaving food items in a shared refrigerator, mark all items with
your name and date. Remove all items at the end of your work
week and toss or recycle empty containers.

21. Sight..
 Restrooms run a close second to kitchens as
annoyance spots. After use, wipe the countertop and
sink of any spilled water or soap. Be sure the toilet is
clean for the next user. Notify the proper attendant if
supplies are low or out, and of any plumbing problems.
 Maintain all shared items in “like new” condition and
return borrowed supplies. Leave the photocopier in
working condition and be sure to take back that borrowed
stapler with at least a few staples left inside. If a machine
stalls or jams, take time to undo the jam or to alert the
proper person to attend to it. We all expect and want to
be able to use items and equipment when needed

22. Thanks
 Thanks