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What makes a good FIRST IMPRESSION?

What makes a good FIRST IMPRESSION?. "By letting someone go ahead of me, they got the bird doo-doo on their head instead of m e.”. Before an Introduction. A. be respectful. B. be on time C. be prepared. D. use appropriate body language. 1. firm grip in a handshake

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What makes a good FIRST IMPRESSION?

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  1. What makes a good FIRST IMPRESSION? "By letting someone go ahead of me, they got the bird doo-doo on their head instead of me.”

  2. Before an Introduction A. be respectful

  3. B. be on time • C. be prepared

  4. D. use appropriate body language • 1. firm grip in a handshake • 2. sit attentively and not slump • 3. use eye contact • 4. do not cross legs • 5. no fidgeting

  5. E. Healthy 1. Proper rest 2. Adequate exercise 3. Good posture 4. Drink enough water 5. Eating well-balanced diet

  6. 6. Tan w/ care; depends on the amount melanin (skin pigment) 7. Moisturize skin if needed – water-based

  7. 8. Healthy teeth • Brush w/ soft toothbrush so enamel isn’t scratched • Eat calcium rich foods • See a dentist 2/yr • Floss • Eat vit C rich foods to strengthen gums

  8. F. Cleanliness • Wash face and hands w/ soap and water 2. Shower, bathe daily – especially after sweating

  9. 3. Deodorant – fragrance to cover odors 4. Antiperspirant – reduces amount of sweat

  10. 5. Acne product if needed • Especially T-zone (oily area of forehead, chin, and nose) b. Clear complexion (description of skin on face)


  12. Brush teeth • Mouthwash • Shampoo daily • Brush or massage scalp to prevent dandruff (flakes of dry skin in hair)

  13. Manicure fingernails and cuticle skin (skin around fingernail) *push cuticle off lunula (half moon; ONLY live part of nail) 11. Pedicure toenails *cut straight across to prevent ingrown toenails

  14. G. Appropriate dress

  15. Tips for choosing clothes a. Vertical line emphasizes height

  16. Tips for choosing clothes b. Horizontal line emphasizes width

  17. Tips for choosing clothes c. Single line is more dramatic

  18. Tips for choosing clothes d. Curved lines more graceful

  19. Tips for choosing clothes e. Warm colors make you appear larger

  20. Tips for choosing clothes f. Cool colors make you appear smaller

  21. Tips for choosing clothes g. Bright colors increase size; dark reduces

  22. Tips for choosing clothes h. One-color makes you look taller; contrasts shorter

  23. Buy • easy care fabric • special finishes like wrinkle resistant

  24. Buy c. simple designs d. buy classic (never go out of style) clothes

  25. Buy e. avoid fads (short lived fashion) f. items suitable for many activities

  26. g. check for garment quality by: 1. straight stitching and hems 2. smooth seams 3. stripes and plaids match at seams 4. points of strain are strengthened 5. zippers and buttons work easily

  27. Care a. repair clothing as soon as possible before washing b. remove spot as soon as possible; use cold water

  28. Care c. store properly d. open all fasteners when dressing e. allow deodorant to dry before dressing f. spray perfume and colognes on skin NOT clothing

  29. Wash a. read care labels

  30. b. sort (prevent colors running and lets get clean) 1) washed by hand 2) delicates that require warm water and gentle cycle 3) whites and light color which can be washed in hot 4) lighter colors 5) darks 6) heavily soiled

  31. j h n b a k d g l i c e m f

  32. Wash c. check pockets d. pretreat stains (use cold water because hot will set stain) e. use detergents (make water pass through fabric easier removes dirt) * use correct amount

  33. Wash f. fabric softener (control static, soften, reduce wrinkling) g. don’t overload; needs room to have water pass through h. if stain is still present, wash until is gone

  34. Drying a. air dry if garment will shrink b. shake out before putting in dryer c. use the lowest heat setting for fabric type d. remove as soon as done to prevent wrinkling

  35. Press – lifting and lowering iron onto fabric 7. Ironing – moving the iron back and forth on fabric

  36. Dry cleaning - cleaned with chemicals - put on dress form and sprayed with steam to remove wrinkles

  37. Making Introductions A. enunciate (pronounce w/ clarity) well B. use a firm handshake

  38. Making Introductions C. men are introduced to women D. young are introduced to older people E. non-official are introduced to more official people F. use titles (Mr., Ms., Dr.) when appropriate

  39. After Introductions A. use appropriate language • no swearing • no slang • good grammar • no repetitious phrases

  40. After Introductions B. have a positive attitude C. be a good listener D. DO NOT use first names unless a friend or you are asked to E. write thank-you notes

  41. F. use proper etiquette • French word meaning ticket. During the days of kings and queens you needed a ticket to enter the castle. The only person who received tickets were those who knew the rules of behavior and acted properly!

  42. F. use proper etiquette • hold open doors • hold chairs • wait until female, older person, official, guest are seated

  43. 4. good table manners a. rest elbows on table only between courses or when not eating b. do not talk w/ mouth full c. take small bites

  44. 4. good table manners d. cut one piece at a time; butter small pieces of bread one at a time

  45. 4. good table manners e. eat slowly f. chew quietly g. ask for foods to be passed h. say please and thank you i. compliment the cook j. napkin in lap throughout meal; when finished place to the right of plate

  46. 4. good table manners k. start with the outermost utensil first l. dirty utensils stay on plate

  47. 4. good table manners m. begin eating after everyone has been served n. bring food to your mouth, not your mouth to the food o. push food onto fork w/ another utensil or piece of bread; no fingers

  48. 4. good table manners p. do not blow on hot food; wait for it to cool q. if asked to pass foods, don’t take a helping first; wait for it to come back r. hold silverware properly; from the bottom

  49. 4. good table manners s. tip soup spoon away from you to fill t. if you put food in your mouth, eat the whole bite (ice cream) u. grasp baked potatoes or squash with the left hand, eat from the skin

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