Tag Archives: millenials

Challenges of the young professional

The workplace can be a difficult terrain to navigate for any and everyone. It does not matter if it is a blue collar construction job or a white collar administrator role. Every position and environment has their own challenges. Throw in a new batch of college or high school graduates into the mix and you have an interesting mix of dynamics in the work place. Being a young professional in the workplace myself, here are some first and second hand illustrations of potential challenges and how to get through them.

A common struggle is the matter of being discounted due to age. Everyone has a beginning and needs to learn but after a while, skills are obtained and innovations and insights are developed. For those who are young (or in some cases young looking) there is a need to take an extra step and work a little harder to establish credibility. You’re a seasoned, skilled professional with years of valuable experience under your belt. These tips can make sure all of those things shine through at work—even if your gray hair doesn’t.

Navigating the professional world can be a little tough so it is important to have a career plan and set yourself in the trajectory to reach your career goals via advocating for yourself and setting clear cut goals for yourself. Build your network and share your motivation with your manager/supervisor to help with crafting an action plan to get you where you want to be. Even if you’re starting your own business make sure to get connected and voice your aspirations with those who are and have been where you want to go.

Another important aspect in being a young professional is presenting yourself as such from your dress style, email and text etiquette, and how you communicate with others in a working capacity. That includes leaving the slang at the door during work hours because not everyone in the office is privy to the lexicon used on Instagram and other social media. Do not overconpensate by acting cocky but yet if you are skilled let it be on display in a way that doesn’t make you seem arrogant. And above all else be patient and humble and deliver constant results to show that despite your youthfulnes, you are a force to be reckoned with and the sky is the limit.

To the young and the young in heart I encourage you to use these principles and see how far they take you. Often times I hear “I’m/you’re too young/old” I am a believer that that is a crutch that is used to hold us back from your dreams. If a 20 year old can become a music producer and make over $160,000 a year, or a 80 year old pass the New York bar exam or start a business at 30 anything is possible. It all depends on the willingness to make things happen and the hunger to not stop until the goal is met and when the goal is reached they exceed it! Until next time readers. Excelsior!

Business Etiquette 102: Professional Eating

In the world of business and in the life and times of the rich and fabulous, there comes a time where one must conduct themselves with refinement and poise. This goes a step past dressing and talking the part of being a professional. Little things such as your posture and eye contact can make or break a deal. The topic I’ll be covering today will be on fine dining etiquette.

  1. Entering the fray  flat,550x550,075,f.u1

Let’s say you get an invite to your boss’ board dinner or maybe you score a lunch meeting with someone you’re looking to get a job with, congrats to you on that opportunity. Now we must set the stage on making sure you’re not eating like you are a caveperson in front of them and making them think you’re gross. The first step is to properly make the introduction, if you read my last post on “impressionable minds” you’ll recall the steps to a proper first impression. The same rule applies here. Do some research on the people you’ll be dining with for good info for conversation. Next make sure when you greet that you keep it on a last name basis unless they give you permission to use their first name (Mr./Ms. Executive). If you forget their name by chance don’t panic, just admit it gracefully and go on with your conversation and if you can’t pronounce their name it never hurts to ask! Also while we are  in the introduction phase and everyone is being seated be sure to not just sit anywhere, try to sit near the host for maximum exposure and also check for reserved seats so you don’t step out of line!

 

  1. Placement   images (1)

Now that we’re at the table let’s talk about where things go on the table. Take your napkin on your lap immediately after everyone is seated. In the event of you needing to leave the table take your napkin and place it on your chair to indicate you’ll return soon. Upon the end of the meal then place the napkin on the table to indicate you’re finished and ready to go.

Next look at the silverware on your tale. The number of utensils depends on the number of courses being served, you’re going to work from the right side in start furthest from the plate. Properly hold your silverware lie a pencil and don’t wave your silverware around in the air while gesturing, you don’t want to scare people holding your knife like the second coming of Michael Meyers. Once you pick up a silverware piece make sure not to put it down until you’re finished with it and if you drop it leave it and ask for another. You may or may not have glasses for drinking and the same rules apply (usually there are 2-3 glasses, each for water and possibly wines so pay attention to when it’s appropriate to make use of those). To conclude the topic of posture let me remind you that your body posture is just as important as your table placement so do not slouch, keep your elbows off the table and eat at the pace of the table because your posture is important as your performance.

 

  1. Conversation download

Now we get to the fun stuff, the art of the conversation with your table and your waiter. In regards to your waiter/ waitress please be sure to be courteous and make eye contact with them if you need anything. When ordering be sure not to order the most or least expensive item on the menu, you don’t want to seem cheap or a spendthrift. Ask the host if they’ve eaten at the venue before and see what they recommend but keep two different items in mind and after the host orders order accordingly. Do not order alcohol during the meal, treat this like an interview and have water or a pop (that’s soda for you non Michigan folks reading this). Please be sure to avoid messy foods that might get everywhere i.e. spaghetti or sandwiches, think knife and fork food.

Now let’s talk about your conversation game, you’re not going get far if you can’t talk properly to people. A good conversationalist is above all, polite. Be sure that you’re being an active listener and acknowledge people as they speak to you. Ask good questions, in fact try “echoing” (I say I fly model airplanes and explain a little about how I build them and you ask a question like “so you spend x hours building a plane?”) this method shows that you’re paying attention to the topic at hand. Don’t interrupt people when they’re talking to you, it’s rude and be sure to make eye contact and not let your eyes wander around the room when people address you directly, be in the moment. If someone gives you a compliment gracefully give a thank you and extend compliments genuinely and for the love of all things pure and holy do not broach the topic of politics, sex, religion or anything marked as “things to make a conversation go from civil to civil war real quick”. If things get stale and people are tuning out just change the subject appropriately and don’t open the “business” topics until it’s time to do so.

 

  1. The food images (2)

Now let’s get ready to dive into the grub hub folks. Chances are at a fancy restaurant or business dinner you are going to have several courses. I know you might be a starvin’ marvin if you get to the table but please wait until everyone is seated and the host starts eating first or encourages you to eat so you’re not being rude. Pro tip: make sure to pass food to the right and pass the salt and pepper together and anything like creamers or syrup pitchers should be given handle first to the recipient. This is still part of the interview!

If you have salad be sure to use the salad fork unless the salad is the main course. If you have something in the salad you don’t like eat around it, DO NOT pick it out. If you need to cut your salad with a knife do it bit by bit. If you have bread at the table tear the bread with your fingers, butter while the bread is on the plate when the butter dish is passed and eat one piece at a time instead of all at once. If you have soup make sure to move the soup spoon away from you toward the center of the back of the bowl. Make sure if crackers are present not to crush them in bag before dumping them into the soup (that works better in chilli anyway), one piece at a time. The soup bowl may be tipped away from you to fill the spoon with the last sips of soup so no using your face and no slurping! Once you’re done place the spoon on the plate underneath the bowl while resting when finished

Time for the main course now. Be sure that you cut your meat and eat one bite at a time instead of all at once. Remove small objects such as pits, fish bones etc. from your mouth quickly with your fingers and place them on the edge of the plate. Don’t use a toothpick at the table, go in private to use it to get things lodged in the teeth. Also make sure to remove sizzle sticks or spoons before taking a drink. Lastly, contrary to our budgets and taste buds, if the portions are too big resist the urge to order the waiter to wrap up your food if you can’t finish it, it’s not appropriate in this context.

5. Conclusion of the meal download (1)

Once you’re done eating place the knife and fork in the “finished “ position (10:20 position, tips of the utensils at 10 o’clock and handles at 4 o’clock.  Leave the plates as they were presented, I know you want to stack them up or push them away but that is frowned upon in this context of fine dining. After the meal be sure to follow up with a thank you to the host after the meal and thank you cards within the next 24 hours, try to do it by hand if possible unless you have abysmal handwriting.And there you have it, now you know how to “eat like a pro”, for your reference I have a sample table placement of what your table could look like.

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Until the next time I wish you the best of success. Stay tuned for next time when I cover more of the proper ways to navigate to big bad business world. Excelsior!

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Business etiquette 101-Impressionable minds

 

In this modern society there are some things that can be lost to time. One important thing we should never forget is proper business etiquette. This applies to many settings in the professional world from interviews, the workplace and in the dining room. I’ll be covering business etiquette in several different articles. The first topic is how to properly prepare to make a good first impression and knock out any professional interaction.

  1. The first contactImage result for the first contact

Always make sure that if you are meeting with important people to remember that if you receive any kind of correspondence/invitations to reply as soon a possible. If you cannot make it then say so and see what steps you can take from there. No one likes a rude person who no shows and didn’t give prior notice (and don’t cancel 24 hours before unless it is an ABSOLUTE emergency). This goes doubly for business events such as galas and dinners because every response means a mouth to feed!

  1. AppearanceImage result for appearance

I’ll get some grief from some folks for this, but your appearance does matter in the professional world. I know you enjoy wearing your sweats and flip flops and you feel cozy in your leggings and such, but they have no place in the professional scene.  Depending on the situation you might have to change your attire accordingly. Business formal (suit and tie and dress shoes/ business suit/ blouse and skirt for the ladies with shoes not showing toes and such) Business casual (polo shirt with slacks/ a nice blouse with dress pants for ladies). These are general ideas I’m throwing you, but I can give you specifics I use. If it’s a bug business affair I could wear a tux with all the finings (bow tie, cummerbund, etc.) if it’s a business day at the office I will war a suit and tie (3 piece if you really want to show off and earn style points) or I’ll wear a dress shirt and tie with a nice pressed pair of slacks. Business casual for me is a polo with a good pair of slacks and loafers. And everyone’s favorite: CASUAL FRIDAY! A good pair of jeans (no holes or outrageous patterns) and a good top with tennis shoes. Make sure your hair and face are not crusty and messy and make sure you smell nice but do not bathe in cologne/perfume, that runs people away and overpowers them. Try not to have any wrinkles, rips, stains or holes in your outfit because in a professional setting that looks tacky and ill prepared.

 

  1. ArrivalImage result for arrive on time

Punctuality matters in the professional world, don’t let anyone tell you otherwise. If you show up late some might but lenient, but others might not take kindly to you being 15 minutes late because you burned your avocado toast and you had to get McDonalds. For interviews/meetings I recommend you show up about 5-10 minutes early. This give you time to give yourself a good look over in the mirror to make sure you’re together, go over notes, and freshen up your breath if needed.  I have a saying that if you’re on time you’re late and if you’re early you’re on time. Timeliness is important in the business world and you being able to show you care about timeliness will show your employer or whoever you’re meeting with that you actually care about what you’re doing (note: this is applicable in dating 😉 )

  1. GreetingImage result for greeting

Onto the fun things; whenever I meet with a client I am sure to do several things when I greet them. The first is greeting them PROPERLY by their name (if you are unsure of pronunciation feel free to use their last name “Mr./ Ms.  blah blah blah). Please be sure to know “What’s shakin’?” or “what’s up?” are inappropriate. Informal talk is to be left at the door in the world of business even if you and that person have excellent rapport a degree of professionalism is a must but gauge that level of formality as you go. /secondly, you must also introduce yourself clearly and shake the persons hand (not like a dead wimpy fish or like an Olympic strongman but assertively firm) look the person in the eye, that shows you’re there and in the moment. if you have something in your right hand put it into your left and prepare to shake hands. While you shake remember web to web for your fingers (web of thumb touching theirs) not palm and fingers, this will weaken the handshake. Make sure your name tag is visible and readable as well. If this is a meeting of some sort (non-interview) learning something that connects you to the person you meet on first contact is a good rapport builder (“I heard, you are active in this group I am actually looking to get into that group as well….”) but use that when appropriate

 

There you have it, that was the basics of making a good impression in the professional scene. Stay tuned for next time when I cover more of the proper ways to navigate to big bad business world. Excelsior!

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