Protocol by itself is not a competitive advantage. It’s the professional application of protocol principles and techniques to a specific event that makes it a competitive advantage. How many times have you heard the question, “What’s the right protocol for this or that?” Not knowing the answer can cause you to inadvertently offend a key client and possibly sabotage a long developed business relationship. Not knowing the answer can also greatly undermine your first meeting with an important client. If protocol is not part of your competitive mix then you’re leaving yourself vulnerable. Allow me illustrate with some examples and personal stories.
The foundation for building rapport is based on the exchange of a few basic communication signals. Here are 4 key ways to build instant rapport. This is based on the book, Get Along With Anyone, Anytime, Anywhere by Arnold Sanow and Sandra Strauss. 1. Smile. A smile is the connecting point of a relationship, whether personal […]
Handwriting seems, based on empirical evidence from neuroscience, to play a larger role in the visual recognition and learning of letters [than typewriting]
FOR IMMEDIATE RELEASE The Lett Group Receives 2010 Best of Business Award Small Business Commerce Association’s Award Honors the Achievement SAN FRANCISCO, January 16, 2010, The Lett Group has been selected for the 2010 Best of Business Award in the Business Training Services category by the Small Business Commerce Association (SBCA) The Small Business Commerce […]
We can’t seem to expect courtesy as a normal part of living, and so we resort to creating special areas in which people agree, by entering the roped-off space, to temporarily forgo barbarity. But it is a sad substitute for basic manners. It is an admission that we’ve abandoned any hope of encouraging thoughtful regard for others outside these narrow zones. And it doesn’t produce courtesy, just a stern vigilantism of inflexible rules.
We are often asked by our clients and readers about proper serving utensils for formal (and sometimes informal) meals. Here are a few common and yet not so common serving utensils that are part of most sterling silver services. SILVER SERVING UTENSILS Berry/Casserole berries, casseroles, salads, fruit or vegetables Flat Server fish, chops, tomatoes, desserts, […]
I know that when I see an establishment advertise “High Tea” that they mean “Afternoon Tea” or “Proper English Tea” but it bothers me because they are teaching those who read the advertisement the wrong name for the event. “High Tea” is not high-class.
I am grateful that I was a resource for the new iPhone application produced by the International Herald Tribune about international cultures and business. This is an excerpt from an article which was published today in the IHT and New York Times. – Cynthia Lett
By Arnold Sanow CSP – Associate of The Lett Group
Because my formal education and early career centered around the hospitality business, I am very interested in mindset changes the hospitality industry makes in response to common sense. Since the changes in a culture’s etiquette come from the youth, this 29 year old hotel company heiress’ ideas about what proper hospitality is in today’s business […]