I am currently in my 2nd year of study in the National University of Singapore pursuing a degree in Life Sciences. My interest is in the field of Biomedical Sciences and I aspire to work in Life Sciences related industries that are involved in research, marketing and sales.
Working as an intern for 3 months at the Institute of Molecular and Cell Biology, I had the opportunity of conducting experiments as part of my mentor’s Phd project and analysing the results of the research. The knowledge that I gained from this experience has equipped me with the critical thinking skills required in this field.
I strongly believe in maintaining a healthy balance between work and character development. I have been actively involved in the organizing committees of orientation camps and island-wide competitions - one of which I undertook the responsibility as head of the program committee. I was also actively involved in the NUS Science Faculty’s orientation camps as an Assistant Orientation Group Leader. These experiences have taught me a great deal in terms of leadership, time management, communication and creativity.
As an avid fan of sports, I was involved in Track and Field, Netball and Outdoor Activities throughout my course of education. Through the various competitions over the years, I have experienced the value of discipline, team work and sportsmanship.
I hope that my university education and the above experiences can be beneficial to my future career in the working industry.
Friday, March 27, 2009
Saturday, March 21, 2009
#5 Organising Business meals
I came across this book by Mary Mitchell and John Corr and it talks about the important details one has to take note of when organising a business meal as it spotlights one's social skills, one's ability to plan and organize and one's level of sophistication. Listed below are in my opinion some of the more useful and interesting points regarding planning of a business meal which some of us might encounter in the future. Enjoy!
1) Don’t experiment.Frequent a couple of good restaurants and become known as a ‘regular’. Become familiar with the menu and house specialties. Get to know the manager. Reserve a good position in the restaurant a few days before the meeting. Let the manager know what your price range is and ask for recommendations. Emphasize that the event is a business meal and make it quite clear that this meeting is important and you are willing to pay for (expect) top service.
2) Arrival and Seating. Go to the restaurant about 15 mins early and tip the manager, usually $10 or $20 before the guests arrive. The host always stands when someone new joins the table and remains standing until he/she is seated. If someone leaves the table, the host does not need to stand.
3) Ordering. Give your guests clues about your intentions by mentioning specialties and encouraging them to order appetizers. Be decisive when ordering! Steer clear of user-unfriendly items such as spaghetti, large sandwiches or anything that will be messy or difficult to eat. If you dislike alcoholic drinks, you can remove any tinge of judgement about alcohol by using the convenient ‘today’ tactic: ‘I’m not having wine today, but please do have some if you like.’
4) Don’t be a big spender. Except for celebrations, extravagance shows bad manners and bad strategy in the business arena. Don’t show off by consistently ordering the most expensive choices in food and wine. Your guests might feel that they have to reciprocate and they are likely to conclude that you are reckless with money - and therefore apt to be reckless in other areas.
5) Paying up. Settle the bill quietly with a credit card or with a large bill if you are paying cash. Nothing damages the effect of a smooth business meal as much as haggling over who should pay. If the subject arises, depersonalize it: ‘I invited you, and besides XYZ Company would like to take you to lunch/dinner.’ Another tactic would be to arrange beforehand a credit card imprint and for the addition of 18 to 20percent for tip. This strategy avoids the presentation of a bill at the table.
1) Don’t experiment.Frequent a couple of good restaurants and become known as a ‘regular’. Become familiar with the menu and house specialties. Get to know the manager. Reserve a good position in the restaurant a few days before the meeting. Let the manager know what your price range is and ask for recommendations. Emphasize that the event is a business meal and make it quite clear that this meeting is important and you are willing to pay for (expect) top service.
2) Arrival and Seating. Go to the restaurant about 15 mins early and tip the manager, usually $10 or $20 before the guests arrive. The host always stands when someone new joins the table and remains standing until he/she is seated. If someone leaves the table, the host does not need to stand.
3) Ordering. Give your guests clues about your intentions by mentioning specialties and encouraging them to order appetizers. Be decisive when ordering! Steer clear of user-unfriendly items such as spaghetti, large sandwiches or anything that will be messy or difficult to eat. If you dislike alcoholic drinks, you can remove any tinge of judgement about alcohol by using the convenient ‘today’ tactic: ‘I’m not having wine today, but please do have some if you like.’
4) Don’t be a big spender. Except for celebrations, extravagance shows bad manners and bad strategy in the business arena. Don’t show off by consistently ordering the most expensive choices in food and wine. Your guests might feel that they have to reciprocate and they are likely to conclude that you are reckless with money - and therefore apt to be reckless in other areas.
5) Paying up. Settle the bill quietly with a credit card or with a large bill if you are paying cash. Nothing damages the effect of a smooth business meal as much as haggling over who should pay. If the subject arises, depersonalize it: ‘I invited you, and besides XYZ Company would like to take you to lunch/dinner.’ Another tactic would be to arrange beforehand a credit card imprint and for the addition of 18 to 20percent for tip. This strategy avoids the presentation of a bill at the table.
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