Warm soup, cosy restaurants and cuddly clothing we have got it all for you in this month's e-letter. We guarantee if you read on you’ll find the motivation to get out of bed on these cold, dark mornings!
Father’s Day –Special Offer
Unsure what to get your dad, brother or your husband for Fathers Day?
We will let you in to a secret ... men love our 1–on–1 consultations. It is a fantastic way for them to update their wardrobes and a chance for you to get rid of that dreadful patterned sleeveless jersey he insists on wearing!
Contact us for a tailor–made Personalised Consultation – a gift he would never consider for himself, but will thank you forever
Tel: 011 467 5126    Cell: 082 895 7924    email: prof–imp@mweb.co.za
A new Way of Shopping
Kay la’ Vee offers a new way of shopping for busy South African woman unable to find time to shop. It is South Africa’s first home-shopping boutique offering designer and imported clothes at below boutique prices.
Order your own free catalog from 0860 529 528
or info@kaylavee.co.za. Visit their website www.kaylavee.co.za.
Risk free shopping – 100% money back guarantee.
Out to Lunch
Restaurant Etiquette Tips
The further up the ladder you are the more likely you are to be entertaining clients, colleagues and associates. Managing business entertaining knowledgably from the reservation to paying the bill will make you appear poised and confident and make those that you’re entertaining comfortable and at ease. You certainly don’t want to land up with egg on your face!
“The reputation of a lifetime can be determined by the conduct of a single moment”
Joan Lunden
  • Choose a restaurant that all your guests will be comfortable with. Ascertain if they have any special dietary requirements e.g. Halaal, vegetarian, food allergies.
  • Avoid restaurants where the staff constantly sing “Happy Birthday”, or where special skills are required to eat your meal e.g. chopsticks.
  • If possible visit a restaurant you have been to before. This way you are not taking any unnecessary chances on the level of service or quality of food. You will also be able to make recommendations on the menu.
  • Choose a restaurant in the middle price bracket – hugely expensive restaurants are often intimidating and you may appear ostentatious to your guests. Avoid restaurants where all the items have SQ next to them! Best to also avoid the cheaper end of the scale, as the quality of your meal may be inconsistent.
  • Reservations to popular restaurants need to be made two weeks in advance.
  • Limit the size of your group to 8 or under to allow for intimacy.
  • Enquire about your guests preferences as far as smoking and non- smoking seating is concerned.
  • Re-confirm your booking 2 days in advance.
  • Let guests know under what name you have made the reservation-usually should be your company’s name followed by yours.
  • Make sure they are aware of exactly where the restaurant is to avoid any delays.
Arriving and Seating
  • If hosting the meal, arrive at least 15 minutes before your guests. In this way you can make yourself known to the Maitre’d, indicate to him that you are the host and organise how payment should be effected to avoid embarrassment at the end of the meal.
  • Check on the table – that it is in a suitable place in the restaurant (not too near the loos, a noisy kitchen or a cold draft).
  • Wait for the guests to arrive in the foyer or entrance- not at the table.
  • Indicate to your guest where you would like them to sit.
  • Prime seats are those looking at a view out of a window or across the restaurant. Give these seats to the most important member of the party-take the seat facing the wall for yourself. However make sure you have easy in and out access from the table.
  • If your guest(s) are late and you are unable to contact them, wait 30 minutes without ordering. If you are aware that they have a long distance to travel or they are travelling a route prone to congestion give them another 30 minutes. If they still have not arrived you may order. Should they then arrive, order them a drink and ask that your meal be held back.
  • Do ascertain how long your guest has to spend with you and whether they have further appointments which will impact on the pace of your meal.
  • If your guest fails to turn up-send an e-mail,sms expressing your disappointment that they couldn’t keep the appointment. Do enquire how they are and indicate that you look forward to speaking to them soon.
  • If a guest has merely forgotten but does ring to apologise, be gracious and if they are amenable re-schedule for a mutually agreeable time.
  • If you are not sure about a dish don’t hesitate to ask the waiter or the chef. That way you avoid embarrassing mistakes. Yes! Steak Tartare is meant to be cold, raw, with a whole uncooked egg plonked on top!
  • Don’t call the waiter over until everyone is ready to order. Most people hate to be rushed.
  • Guests always order and should be served first.
  • As the host indicate to the guests that they may order wine or malt even if you do not plan to have an alcoholic drink yourself.
  • Order the wine only after everyone has ordered their meal, in order to choose wines to compliment their choices. As the host you will be asked to check the bottle and taste the wine. If you wish to hand this duty over to a guest who is a better wine connoisseur than you-do so.
  • The host indicates when the guests can commence eating by saying “Enjoy your meal” or “ Bon Apetit”.
  • It is quite acceptable if you are not hungry to have 2 starters.
  • Avoid ordering messy foods eg how professional do you look eating crab curry with a bib and sauce dripping down the side of your mouth?
Mind over Platter
What you don’t know can destroy your career
A fun, hands on Business entertaining workshop, which includes:
  • Meal manners – practical, role playing of buffet and sit down lunches from showing you how to hold a glass to disposing of olive pips!
  • Seating arrangements – who sits where?
  • That “function” is coming up–what should you be wearing?
  • The Fine Art of meal conversations
Equip yourself to become a 'mover and shaker' in a way that is dynamic and relevant to today's working world.
Tel: 011 467 5126    Cell: 082 895 7924    email: prof–imp@mweb.co.za
Meal Tips
  • If possible wait to make a trip to the bathroom, rather go between courses than in mid-munch.
  • Business dining is more about developing relationships than it is about the nitty gritty of getting a deal struck before the starter is finished.
  • 50% of the conversation should be business 50% social.
  • Business talk should begin between the end of starters and the start of the main course. Do not then haul piles of paper onto the table for discussion, rather hand your guest a summary of the key points that you wanted to discuss for their later perusal.
  • Should your guest have a complaint about any aspect of the meal – do so on his/her behalf. It should be done quietly, politely and courteously.
  • Avoid calling the restaurant staff by clicking fingers, saying “sweetie” or “honey”
  • Always treat them with respect and compliment them when necessary. You will receive much better service now and in the future.
Paying the bill and Tipping
  • 10% minimum for reasonable service.
  • 15% for good service.
  • 20% if all areas of the meal- advise, service, food, and facilities were excellent. Refusing to leave a tip because of bad service or a problem experienced is not a solution. You should have handled the problem as it occurred. Punishing the waiter is unfair, especially if they were not responsible for your “under done steak”.
  • If the bill is placed in front of a guest-remove it subtly but swiftly and say “Today you are the guest of …..(company’s name)
How to look Professional In Winter
Wrap yourself in winter Warmth
Looking professional for work whilst being bundled with layers of clothing is sometimes quite challenging. Here are some key areas to address to ensure you are not only warm and toasty but are also well dressed and groomed for work
Colour and Proportion
  • In Winter we tend to wear darker and more sombre colours –like blacks, greys and browns. This can be harsh and aging, appear too intimidating and get quite boring as we all start to look like clones of each other.
To ensure that you look your very best in Winter –
invest in a Colour Intelligence Analysis.
You will be shown the correct shades and tones of the neutral colours to wear in winter as well as the appropriate addition and placement of accent colours to best enhance your complexion and appearance

Tel: 011 467 5126    Cell: 082 895 7924
email: prof–imp@mweb.co.za
  • Try and always bring some lightness to the facial area with the addition of lighter or brighter shirts, polo necks or scarves. Jewellery, makeup and your hair colour will also ensure that the eye is drawn to your face.
  • Black is not an easy colour to wear well, despite popular belief. If worn with pale colours it looks insipid, and worn with very bright colours can appear too garish. Black looks best with neutrals like cream and white or other smoky colours e.g., teal, slate blues, bottle greens, plums and mulberries. Charcoal and chocolate brown are easier neutrals to wear and to mix and match.
  • Monochromatic dressing – ie the placing of a similar colour or shades of a colour, top and bottom. This can have a very slimming and chic effect. Thus wearing a suit creates a solid block of colour which is flattering. Wearing two very different colours top and bottom makes you appear bulkier.
  • In winter we pay a price for keeping warm-all those bulky cable knits, tweed pants, thick stockings pile on the kilos visually.
  • Rather choose tightly woven knits and layer for warmth to avoid looking like the Abominable Snowman.
  • Jerseys never last more than 2-3 seasons, tending to loose their shape and pill. Ensure your jersey still looks stylish rather than something a fisherman should be wearing.
  • Sleeveless pullovers are often worn by men in Winter. Make sure yours is in a tight weave, kept plain and chosen in a neutral colour in order to not clash with a patterned shirt and tie.
  • Tracksuit tops and wind breakers despite keeping out the cold are too casual to be worn to work. Remember your professional appearance is judged from when you enter or leave the building not from when you sit down at your desk
  • Many of the skirts styles at the moment are A –line. When worn in a thick and bulky fabric it will make you look like a circus marquee. These types of skirts are best worn with a more fitted top or jacket.
  • Texture fabrics like tweed will make you appear heavier so wear them in small quantities i.e. buy the jacket or the skirt not both.
Line and Style
  • Many of the military style jackets with their glittery buttons make woman appear top heavy. The style is also very masculine and unless softened can make you look like a drill sergeant.
  • Do not attempt to re-create a look exactly as you see it in a magazine or a brochure. Lets face it very few of us are going to look as good as the girl in the Queenspark advert!
  • Many of the fashionable garments are heavily embellished whether it is with lace and ruffles or with embroidery and gilt. Use these pieces in small quantities and team with your simpler basics to avoid looking over the top for work.
  • When wearing a leather jacket it must be cut in a jacket style-not a bomber jacket –like the one worn by Tom Cruise in Top Gun.
  • If you choose to wear a pattern for work make sure that the style of the garment is not too detailed – frills, lace etc. which with the pattern will be just too much.
  • Geometric patterns, pinstripes, checks and polka dots will always be the best prints for work.
  • Winter does herald the return of the hideous patterned jersey beloved by men. Guys, remember that with all this layering you need to be careful of Pattern Pandemonium. Chances are, if you are wearing a jacket, collar tie and jersey that many of these will be patterned. If you are born Italian or French then you may be able to blend 3 patterns together successfully. If not - choose only 2 patterns and ensure that they have a colour link up and that the scale of the patterns is different. Shirts at the moment are strongly patterned and require subtle patterns or texture to enhance them.
  • Patterned shoes are also making a big splash in the shops. Don’t spend a fortune on these as they date quickly.
Professional Impressions would like to credit the following for information and images used in this article:
Kay la’ Vee Catalogue
Queenspark Catalogue
Business Etiquette for the 21st CenturyLynne Brennan
Emily Post’s EtiquettePeggy Post
A modern girl’s guide to etiquetteSarah Ivens
Fair Lady June 2004
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Tel: 011 467 5126
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