POWER DRESSING

 Power – capacity to exert an influence

 Dressing – a style for gearing up for occasion.

Power Dressing Work Attire

 The ability or style to what you are wearing.
 A style of clothing and hair to make wearers seem
authoritative and competent.
 Unique style of an individual that shows the position and
the authority in business or at work.

Women Body Shapes

Pear Triangle Body Shape

 Butt is bigger than upper body.

 Opposite of apple shape.
 Accentuate the hips.

Dos and Don’ts

 Strapless tape and dresses show slim

shoulders.
 Paulding in jackets to broaden
shoulders.
 Clothes which stop above the
waistline.
 Thin belts on the waist.
 A good padded bra will improve cleavage.
Types of Women Body Shapes Casual
Apple Body Shape

 Hide bust and accentuate legs.

 Bust is bigger than hips.

Dos and Don’ts

Work
 Draw attention to the parts you love;
bust and legs.
 Slimming control underwear helps
define your body (have undershirts that will make our
body more defined.
 Structured and tailored clothes, single breasted structure
with 1 or 2 buttons. Formal
 A line skirts help waist look smaller.
 Strong black colors help accentuate the parts you love.

Casual

Wedding Gowns

Dress

Cocktail Dress
Rectangle or Athletic Body Shape

 Waist is about the butt and bust.

 Arms and legs are the asset.
 Almost similar to hour glass.

Dos and Don’ts

 Avoid round necklines which makes

breasts look smaller.
 Leggings to show slender legs.
 Pull in waist clinching belt to create a new waist.
 Asymmetric lines to draw attention to shoulder.
Dress
 Wear long jackets.
 Wear tops with collars.
 Do layer.
 Colorful buttons.

Casual
Work Attires

Dress

Formal

Work Attire

Wedding Dress
Gowns

Wedding Dress
Slender

 Slim but lax curve.

Dos and Don’ts

 Clothes which create curves such as ruffles and pleads.

 Stay away from large pinks.
Inverted Triangle Body Shape  Padded/push up bras create curves.

 Shoulder is broader than hips. Casual

 Minimal on upper body.

Dos and Don’ts

 Sexy tailored jackets.

 Large bangle to balance your shape.
 Use a belt to counter balance. Dress
 Tulip skirts and haulms pants.

Casual Attire
Work

Round Face

 Vertical to horizontal ratio is equal.

 Cheeks are the widest part of your face.
Gowns

Make-Up

 Arched Eyebrows – well-defined brows, angled arch

while shaping ad filling in your brows.
Wedding Gowns  Contour – contour those cheeks to give your face some
depth.
 Blush – shimmery blush will enhance your cheeks and
give then healthy glow.

Hairstyle

Tousled Pixie Asymmetrical Lob

Hour-Glass Body Shape

 Defined waist is the asset.

 Bigger thigh
 Rounded bottom and hips.
 Small waist Oval Face
 Full bust  Length is longer than the width.
 Jawline is slightly narrower than the width.

Casual
Make-Up

 Balance – try to keep things balanced when it comes to

your eyes and lips.
 Naturally Arched Brows
 Highlighter – use this along the bridge of your nose, your
Work Attire
forehead, and at the top of your cheekbones.

Hairstyle

Side Swept Pixie Tousled Bob

Gown

Square Face

 Comparatively straight sides with minimal curve at the

chin.
 They also have angled jaws.

Wedding Dress

Make-Up

 Contour the sharp angles: wide jaw

 Highlight – use a concealer that is one shade lighter on
your forehead and under the hollows of your cheeks.
Woman Face Shapes
 Dramatic Lips – bright red, coral or purple, based on
what you prefer.

Hairstyle
Side Swept Bangs Angled Bob Hairstyle

Lob w/ Bangs Long Way Layers

Rectangle/Oblong Face

 Forehead, cheeks, and jawline are nearly the same width. Women Accessories
 Chin is only slightly curved.
Professional Occasions

 Necklaces – fine metal necklaces; layered to 2-3 chain

and pendant necklaces that has a cool vibe.
 Rings – thin gold, white gold, and rose gold.
Make-Up  Bracelets – fine metal bangles.
 Soften the Angles – soften the jaws and temples.  Earrings – gemstone stud earrings (3mm).
 Cat Eye – helps the eyes look bigger and wider. Party Occasions
 Blush – apply it to the tops of the cheeks instead of right
in the middle.  Necklaces – gemstone pendant
 Rings – fine metal band
Hairstyle  Bracelets – sleek metal bracelets
Long Pixie Shoulder Length Hair w/ Bangs  Earrings – stud earrings

Casual

 Necklaces – statement necklace

 Rings – cocktail ring
 Bracelets – chunky bangle or big cuff
 Earrings – colored gemstone statement earring

Formal Occasions
Diamond Face
 Necklaces – long pendant with solitaire diamond
 High cheekbones and pointed chins.
 Rings – crystal solitaire ring
 The forehead is narrower.
 Bracelets – tennis bracelet
 Earrings – crystal earring jackets or ear climber

Make-Up Men Body Shapes

 Pouty Lips Rhomboid Body Shape

 Contour Sides – the sides near the cheeks.
 Broad shoulder
 Highlight – the forehead, cupid bow, the chin and along
the bridge of the nose.  Perfect body
 Make use of sports wear
Hairstyle
Dos and Don’ts
Long Layered Waves Chin Length Bob
Side Swept Bangs  Showcase your athletic body shape in slim and fitted
clothes.
 Take advantage of sports-inspired modern looks.
 An “average” build refers to what most designers use as
the foundation of their designs.
 In other words, most off the rack clothing will fit you
well pending minor adjustments.
Heart Shape Face
Casual
 Pointed chin and a wide hairline.
 Forehead is the prominent feature.
 Have a killer cheekbone.
 Also called an inverted triangle.

Make-Up
Work Attire
 Smokey Eyes
 Bronzer Contouring – if there’s a theme to be followed
with a heart-shaped face, it’s to go for a soft look Max
Volume Mascara.
Formal Formal

Inverted Triangle Body Shape

 Broad shoulder and chest Triangle Body Shape

 Narrower hips and waist
 Chest is narrower than the waist and hips.
 Add belt for focus around the hips
 Don’t wear horizontal stripes.
 V-neck shirts
 Focus on upper body.

Casual
Dos and Don’ts

 Tailored patterned blazers

 Vertical stripes – this pattern creates a streamlined effect
that elongates and slims down the upper body
 Horizontal stripes are preferred only if they are visible
Work Attire from the chest upward
 Jackets with structured shoulders
 Single-breasted suits
 Bright color panels

Casual

Formal

Work Attire

Rectangle Body Shape

 Shoulder is wide as the wait and hips

 Layers
 Horizontal stripes
 Circular necklines Formal

Dos and Don’ts

 Horizontal stripes: especially across

your upper torso (short and long- Oval
sleeved Breton tees), as they’ll add width to your slight
frame.  Vertical stripe has slimming effect.
 Structured tailoring
 Layered looks Dos and Don’ts
 Do not wear prints, color pops and detailing  Keep it simple and dark
Casual  Solid colors are always good
 Trousers
 Suspenders
 Neckties

Casual

Work Attire
Work Attire Classic Short Backs Conservative Quaff
Voluminous Pompadour Shave Head
Fuller Rocker-Esque Shoulder Length

Formal

Men Face Shapes Round Face Shape

Heart Face Shape  Circular and wide
 Broad forehead, rounded cheekbones  Cheekbones with a tapering jaw and forehead
that slope down to a small chin. Hairstyle

Pompadour Flat Top Front Fringe

Hairstyle

Medium Length Swept Mid-Length and Long Hairstyle

Square Face Shape

 Face is wide at all points; all measurements are fairly

similar.
 Broad forehead, strong cheekbones and an angular jaw
rather than rounded.

Oblong/Rectangle Face Shape Hairstyle

 A tall, rectangular face with rounded Close Fades Side Partings Short Layers
corners.
 Forehead is broad but a similar size to
cheekbones and jawline.

Hairstyle

Oval Face Shape

 Somewhat broad forehead with

narrower cheekbones and a round
tapering jawline.
 Good canvas for experimentation.

Hairstyle
Diamond Face Shape

 Rarest face
 Jawline stronger than cheekbones with a smaller but
relatively broad forehead and pointed chin.

Hairstyles

Textured Fringe Fringe Like a Faux Hawk

TABLE MANNERS
Table Manners

 The rules used while eating, which also include the use
of utensils. Different cultures observe different rules for
table manners. Each family or group sets its own
standards for how strictly these rules are to be used.

12 Basic Rules of Table Manners

1. Sit Up Straight - try not to slouch or lean back on your

chair.
2. Do not speak with your mouth full of food - no one like
to see a ball of masticated meat in your mouth.
3. Chew quietly and try not to slurp - making noises is not
only unappetizing but it can also interrupt the flow of
conversation.
4. Keep bites small - it is smart to keep bite sizes in a
moderate forkful.
5. Eat at a leisurely pace - it shows the host that you want to
enjoy the food and the company.
6. Don’t wave utensils in the air
7. Keep your elbows off the table – elbows take up space
and can be a danger in knocking plates or glasses.
8. Don’t reach – not only it is impolite but there is always
the possibility of upsetting glasses or running your sleeve
through someone’s plates or mashed potatoes.
9. Don’t forget the “please” and “thank you” – these are
handy words in most situations but especially vital at the
table where common courtesies are noticed by everyone
present.
10. Excuse yourself when leaving the table or answering a
phone call – if you must leave the table, make your
excuses somewhat obvious and appear to be pressing.
11. Compliment the cook/host – even of the food is perfectly
awful, say something nice. You don’t need to lie, simply
find the positive side of the burnt food. It is always
pleasant to end the meal on a positive note.
 12. Wipe your mouth with your napkin – ever notice that
disgusting smudge on the edge of your glass? This can be
avoided by first wiping your lips with your napkin.

Table Etiquette and Manners

 Relates to a code of behavior among people within an

organization, group or society which involves knowing
and respecting people’s customs and traditions while
observing certain behavior and actions in an appropriate
manner.
 Different culture observes different rules for table
manners. Each has its own standard or how strictly these
rules are to be enforced.
 Etiquette/manners are the conventional rules that regulate
social behavior.

Rules of Table Etiquette and Good Manners

Getting Started

 Some dinner parties are formal and have place cards

where the host or hostess wants you to sit. If not, ask if
there are seating preferences. Wait until the host sits
before you do. Even if you don’t follow the beliefs of the Napkin Etiquette
prayer, show some respect and be silent.  Once the host unfolds his or her napkin, you should
Seating Etiquette remove your napkin from the table or plate, and place it
on your lap. If you are dining out, you should place your
 Your host may have seating arrangements in mind, so napkin in your lap immediately.
you should allow him to direct you to your seat.  Keep your napkin in your lap until you are finished
 In a restaurant, the guest of honor should sit in the best eating. If you must get up at any time during the meal
seat at the table. Usually that is one with the black of the and plant to return, place the napkin on either side of
chair to the wall. your plate or place your napkin on the chair. After you
 The host sits at the head of the table with the hostess at are finished, place your napkin on the table to the left of
the other end. This works whenever there are 6, 10, 14 or your plate.
18 people. Husbands and wives are never seated next to  At informal meals, place the napkin in your lap upon
each other. seating.
 If the GOH is a woman, she is seated at the host’s right  During formal occasions, before unfolding the napkin,
and her husband at the hostess’ right. The second most wait for the hostess to remove her napkin from the table
important woman is seated across from the GOH, on the and unfold it in her lap.
host’s left and her husband is seated accordingly on the  Place the napkin in your lap upon seating.
hostess’ left.  When leaving the table temporarily, put the napkin on
 When the people are divisible by 4, it is not possible for your chair.
the hostess to sit at the other end of the table. In this case  At the meal’s end, fold your napkin and place it to the
the hostess’ moves one place left, with the man sitting at left side of your place setting.
the end of the table, opposite to the host. This will keep
the tradition of seating guest alternatively. Husbands and When to Eat
wives are separated.
 If you are eating out, you should wit until all the
 Exception would be for the engaged couples where they
members of your group have been served before picking
might field a lot of questions about engagement and
up your fork.
marriage.
 At a private dinner, observe the host or hostess and pick
 For informal dining, the easiest system is to alternate
up your fork when he or she does.
between male and female guests, with the host and
 If you are at a buffet, you may start when there are
hostess on either end of the table.
others seated at your table.
 However, if it is a dinner with very close friends and
 Small table (2-4 people), wait until everyone else has
family, it is perfect time to sit married couples and their
been served before starting to eat.
kids together.
 At a formal or business meal, you should either wait
until everyone is served to start of begin when the host
asks you to.

Resting Utensils

 When you pause to take a sip of your beverage or to

speak with someone, rest your utensils in one of the
following styles:
Continental Style  If you drop a piece of silverware on the floor, don’t try to
pick it up. Ask your server for another. The same with
 Place your knife and fork on your plate near the center, your napkin.
slightly angled in an inverted V and with the tips of the
knife and fork pointing towards each other.

Food

 For dinners where food is served at the table, the dishes

should be passed in a counter-clockwise flow.
 Never reach across the table, instead, ask that condiments
to be passed from the person closest to the item.
 Always use serving utensils and not your own to lift food
from the serving dish.

Eating

 One of the most important things to keep in mind is that

you should never call attention to yourself by blatantly
breaking the rules set by society.

Food Passing Etiquette

 Pass to the right (if the item is not being passed to a

specific person).
 Any heavy or awkward dishes are put on the table with
each pass.

Soup Etiquette
American Style  Hold the soupspoon by resting the end of the handle on
your middle finger, with your thumb on top.
 Rest your knife on the top right of your plate (diagonally)
with the fork nearby (tines up).  Dip the spoon sideways at the near edge of the bowl, then
skim away from you. Sip the side of the spoon.
 When each course is finished, place the knife and fork
parallel with the handles in the four o’clock position on  To retrieve the last spoonful of soup, slightly tip the bowl
the right rim of the plate. away from you.
 During service of a formal dinner, the food is brought to
each diner at the table, the server presents the platter or
bowl in the diner’s left.
 At a casual meal, either the host dishes the food onto
guests’ plates for them to pass around the table or the
diners help themselves to the food and pass it to others as
necessary.

Wine Etiquette

 Hold the glass by the stem or the base.

 Smell your wine. Sniff it, taste it and think about it.
 Drink from the same position on your wine glass to
reduce unsightly mouth marks.
 Hold the glass towards the base when pouring wine.
 Fill your glass less than half-way and try your drinking
equivalent to the people around you.
 Offer wine to others before pouring for yourself.

Essential Dining Etiquette Rules

1) Turn off your cell phone before sitting down. It is rude to

talk on your phone or text while in the company of
others.
2) Never talk when you have food in your mouth. Even
Silverware someone asks you a question, wait until you swallow
before answering.
 One of the most common issues to confuse today’s diners 3) Taste your food before you add salt, pepper, or other
is which utensil to use for each course. seasoning. Doing otherwise may be insulting to the host
 A typical rule of thumb is to start with the utensil that is or hostess. If you are dining with a prospective employer,
farthest from your plate and work your way toward the the person may perceive you as someone who acts
center of your place setting. without knowing the facts.
 If you see the host or hostess doing something different, 4) Don’t cut all your food before you begin eating. Cut one
you may follow his or her lead. or two bites at a time.
 5) Never blow on your food. If it is hot, wait a few minutes
for it to cool off. Scoop your soup away from you.
6) Some foods are meant to be eaten with your fingers.
Follow the lead of the host or hostess.
7) If you are drinking from a stemmed glass, hold it by the
stem.
8) Break your bread into bite-sized pieces and butter only
one bite at a time. Try at least one or two bites of
everything on your plate, unless you are allergic to it.
9) Compliment the hostess of you like the food, but don’t
voice your opinion if you don’t.
10) Use your utensils for eating, not gesturing.
11) Keep your elbows off the table. Rest the hand you are not
using in your lap.
12) Eat slowly and pace yourself to finish at the same
approximate time as the host or hostess.
13) Avoid burping or making other rude sounds at the table.
14) If you spill something at a restaurant, signal one of the
servers to help. If you spill something at a private dinner
party in someone’s home, pick it up and blot the spill.
Offer to have it professionally cleaned if necessary.
15) When you finish eating, leave your utensils on your plate 3 Components of a Place Setting
or in your bowl.
16) Never use a toothpick or dental floss at the table. Dinnerware
17) You may reapply your lipstick, but don’t freshen the rest
of your makeup at the table.  Plates, cups, bowls, saucers, platters and other serving
pieces.
After the Meal
Flatware
 Partially fold your napkin and place it to the left of your
plate.  Butter, dinner and steak knives; salad/dessert, dinner
 Wait until the host or hostess signals that the meal is fork; soup, dessert and teaspoons.
over, you may stand. Glassware
 If nothing is planned after dinner, stick around for
approximately an hour before saying good-bye to the  Water goblet, milk and wine glasses, sherbet glass
host and thanking him or her for the dinner.
 If the event is informal, you may offer to help clean up. Cover

End Meals Etiquette  Arrangement of a place setting for one person.

 Allow 20-24” for each cover with the dinner plate in the
 At a formal affair, plates are removed by a professional middle.
staff.
 Informal means are served without help, the hostess Proper Dinnerware Placement
clears the plates, often with the help of a guest or two.
 Dinner Plate: 1” from the table edge
 Family meal, members clear their own plates.
 Bread/Butter Plate: Top left above the salad plate
Clearing the Plates  Salad Plate: Lower left above the napkin
 Soup Bowl on plate or separate
 Formal meal, plates will be removed by the staff.
 Informal meals, the hostess will probably clear the plates, Types of Flatware
possibly with one or two guests helping.
 Soup spoon
 Family meal, members clear their own plates.
 Larger than teaspoon
 Salad/desert fork
 Smaller than dinner fork
Leaving the Dining Room  Butter knife
 To signal dinner is concluded, the hostess catches the eye  Shape and size smaller than dinner knife
of the host, lays her napkin on the table, and suggests that Proper Flatware Placement
everyone go into another room for coffee and after-
dinner drinks.  1 to 1 ½“ from the table edge
 The hostess rises from her chair.  Handles are lined up and the utensils are even with the
 When it’s time to leave, rather than detain one’s host plate.
with a lengthy good-bye, make the departure brief but Forks
cordial.  Left of the plate
 Dessert fork placed above the center of the plate
Proper Table Setting
 Tines up

Knives and Spoons

 Right of the plate

  Dessert spoon is sometimes placed above the center of
the plate
 Arrange in order of use
 Starting at the outside and working toward the center

Knives

 Sharp cutting edge toward the plate

 Spoons
 Bowls up
 Butter knife
 On bread/butter plate
 Water goblet
 Tip of the knife blade
 Other beverage glasses
 Right of goblet, slightly forward and diagonal
 Cup and saucer
 Lower right
 Placement of napkin
o Left of the forks
o Center on the dinner plate
o In the water goblet
 When removed, should not disturb the flatware

Common Rules of Etiquette

Sitting Down – from the left side of your chair.

Passing Food – to the right

Napkin – place on lap before starting to eat. Cover your mouth and
nose if you must cough or sneeze. Leave on your chair if leaving
the table and returning during a meal. Leave to the left of the plate
when finished with the meal.

Table Setting

 Deciding which knife, fork, or spoon to use is made

easier by the outside-in rule – use utensils on the outside
first and working your way inward. So, if you are served
a salad first, use the fork set to the far left of your plate.
 Your water glass is the one above the knife in your place
setting and your bread plate is to the left.
  Refreshes, relaxes and promotes physical comfort
 Removes bad odor
 Allows for evaluation of skin condition
 Methods of Bathing
a) Partial Bath
b) Complete Bath
c) Tub Bath
d) Shower
2) Trim your nails
 Requires daily cleaning and trimming of
fingernails and toenails as needed and maintain
nails by keeping it short, clean and free of rough
edges.
3) Brush your teeth and floss
4) Wash your hands regularly
5) Wash and comb your hair regularly
 Hair care includes daily brushing
 Styling
 Shampooing

PROPER HYGIENE AND GROOMING

Hygiene

 It is the practice that focuses on the prevention of

diseases through the use of cleaning as one of several
inputs.
 Conditions and practices that help to maintain health and
prevent the spread of diseases.
 It is a behavior that can improve cleanliness and lead to
good health, such as frequent hand washing, face
washing and bathing with soap and water.

Cleanliness

 The practice of removing dirt, wastes or unwanted things

from the surface of objects using detergents and
equipment.

Personal Hygiene Healthy Habits

1) Bathe Regularly
 Taking a bath regularly removes perspiration, dirt
and micro-organisms.
 Stimulates circulation