There are some unspoken workplace rules that all employees should follow — especially when it comes to what they’re eating for lunch.
Odds are, you’ve experienced a co-worker obnoxiously crunching on carrots or eating something stinky nearby — and according to etiquette expert and founder of Auersmont School of Etiquette and Protocol, Elizabeth Soos, these are both big no-nos in a workplace environment.
“There is nothing like an unpleasant smell wafting through the air,” she told the Daily Mail.
“[It can come from] opening the fridge to get your lunch out or from a co-worker’s reheated dinner from the night before in the communal microwave,” she continued.
To avoid dirty looks or eye rolls from your co-workers, some foods to avoid in the office include: fish like salmon or tuna, egg-based meals, garlicy foods, Brussels sprouts, cabbage, cauliflower and broccoli, according to Soos.
If you refuse to give up these foods when you’re on the clock, “it’s best to take them out of the building and sit in the communal break area or find a park bench, away from others,” the expert suggested.
Even if your work lunch doesn’t consist of any foul smells, keep in mind that you might be munching on something that could disturb those working around you.
“Soups, chips, raw vegetables, crackers and food wrappers can disturb and be off-putting for co-workers while they work,” Soos told the outlet.
No one wants to be this person, so be cognizant of what you’re packing or ordering for your midday meal.
And if you ever find yourself out to eat at a restaurant with co-workers, there are certain etiquette rules you should always follow.
If you have a set reservation — try your best to respect it.
“The service at the high-end restaurant is based upon everyone being there at the same time, on time,” etiquette expert Elaine Swann told Business Insider
Following a restaurant’s dress code is another rule to abide by.
“You might live in an area where the attire is more casual and shorts are acceptable, but that may not be acceptable in some higher-end restaurants,” Swann said.
“You can check the website or call ahead. And then another thing that I encourage people to do is look up photos.”
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