Foods to avoid eating at work

There are some unspoken rules of the job that all employees should follow – especially when it comes to what they are eating for lunch.

The chances are, you have experienced a co-worker by unbearable in carrots or eating something strange nearby and according to the decency expert and founder of Auersmont School of Etiquette and Protocol, Elizabeth Soos, these are both large in a workplace environment.

“There is nothing like an unpleasant odor that shakes through the air,” she told the Daily Mail.

“[It can come from] Opening the refrigerator to draw your lunch or from the warmed dinner of a collaborator from the night before in the municipal microwave, “she continued.

To avoid filthy images or eye rolls by your collaborators, some foods to avoid in the office include: fish like salmon or tuna, egg -based foods, gray foods, Brussels cabbage, cabbage, cauliflower and broccoli, according to soos.

If you refuse to give up these foods when you are in the hour, “it is best to remove them from the building and sit in the municipal rest area or find a park bench away from others,” the expert suggested.

Even if your work lunch does not consist of wrong fragrances, keep in mind that you may be begging for something that may disturb those who work around you.

“Soups, chips, raw vegetables, crackers and food wrappers can disturb and be leaving for collaborators while they work,” Soos Outlet told.

No one wants to be this person, so be aware of what you are packing or ordering for your noon meal.

And if you ever find yourself to eat in a restaurant with collaborators, there are certain courtesy rules that you should always follow.

If you have a certain reservation – try to do your best to respect it.

“High -level restaurant service is based on everyone who is there at the same time, on time,” said labeling expert Elaine Swann

Following a restaurant’s dress code is another rule to adhere to.

“You can live in an area where the coating is more casual and the shorts are acceptable, but this may not be acceptable in some higher -level restaurants,” Swann said.

“You can check the website or call ahead. And then another thing I encourage people to do is look for pictures.”