Dress Code

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Dress Code Protocol, Time management and
Table Management Paper presented by Dr. Md.
Shamsul Arefin Additional Secretary DG ACC,
Dhaka.
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Dress Code for an Office Which one do you accept?
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Dress Code A dress code is a set of standards
that offices develop to help provide their
employees with guidance about what is appropriate
to wear to work. Dress codes range from formal
to business casual to casual. The formality of
the workplace dress code is normally determined
by the amount of interaction employees have with
customers or clients.
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What is Protocol The official procedure or
system of rules governing affairs of state or
diplomatic occasions Protocol forbids the
prince from making any public statement in his
defence The accepted or established code of
procedure or behaviour in any group,
organization, or institution.
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Time Management Time management is the act or
process of planning and exercising conscious
control over the amount of time spent on specific
activities, especially to increase effectiveness,
efficiency or productivity. It is an activity
with the goal to maximize the overall benefit of
a set of other activities within the boundary
condition of a limited amount of time. Time
management may be aided by a range of skills,
tools, and techniques used to manage time when
accomplishing specific tasks, projects, and goals
complying with a due date. A time management
system is a designed combination of processes,
tools, techniques, and methods.
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• The Major Themes
• The major themes on time management include the
  following
• Creating an environment conducive to
  effectiveness
• Setting of priorities
• Carrying out activity around those priorities
• The related process of reduction of time spent
  on non-priorities

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Time Management
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Table Manners
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Proper Table Manners Dining Etiquette As soon
as you are seated, unfold your napkin and place
it on your lap.  The napkin remains on your lap
(except for use) until the end of the meal. 
Thats when the diners are leaving the table, not
just when you finish! If you need to leave the
table temporarily, you may leave the napkin in
your chair as a signal to the waiter that you
will be returning. This is also a consideration
for the other diners who wont have to look at
your soiled napkin on the table! Use your napkin
before drinking from a glass or cup. At the
conclusion of the meal, place your napkin partly
folded, never crumpled, at the left of your
plate.  Even a paper napkin should never be
crushed and tossed into your plate. Nowhere is a
lack of training more quickly betrayed than at
the table.  Below are the ten most common faux
pas in social dining and how you can avoid them!
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 Which is my water, bread plate, napkin??? If
you remember liquids on the right, solids on the
left, youll never eat someone elses bread
again!  Thats your coffee cup to the right of
the plate, and your bread plate on the left! 1.
Napkin2.  Fish Fork3.  Main Course Fork4. 
Salad Fork5.  Soup Bowl and  Plate 6.  Dinner
Plate7.  Dinner Knife8.  Fish Knife9.  Soup
Spoon10. Bread and Butter Plate 11. Butter
Knife12. Dessert silverware13. Water Glass14.
Red Wine Glass15. White Wine Glass
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When to Start When to Start in gatherings of
six or less people, begin eating only after
everyone is served.  For larger groups, such as
banquets, it is customary to start eating after
four or five people have been served, or
permission is granted from those not yet
served. Bread and rolls are broken off into
bite-size pieces (why do you think they call
meals, breaking bread!!!) and butter is spread on
each bite as you eat it.  Never use a knife to
cut the bread, nor butter a whole slice at
once! Butter should be taken when passed, and
placed onto your bread plate, never directly onto
your bread. Dishes are passed from left to
right.  When a waiter serves you, food will be
presented on your left, and the dish will be
removed from your right side when youve
finished.
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When to Start Salt and pepper are always passed
together, even if someone asks you only for the
salt.  They are considered married in proper
dining circles. The finish when you are
finished with each course your knife (blade
turned inward) and fork should be placed beside
each other on the plate diagonally from upper
left to lower right (11 to 5 if you imagine your
plate as a clock face).  This is a signal to
the waiter that you are finished.  And dont push
your plate away or otherwise rearrange your
dishes from their position when you are finished.
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QUESTIONS?
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Thank you for listening