Two weeks ago, just as I was heading out on a major business trip, my traveling laptop became infected by the latest and nastiest virus ever. Though we thought we had successfully installed a temporary fix, almost as soon as I landed at my first destination and turned on my computer, it became abundantly clear that our band-aid solution would not suffice. I pressed on with my travels and returned my laptop to Denver, where the Geek Squad—my heroes of the year—repaired my little laptop. For an entire nine days, however, I was able to e-mail and web search via BlackBerry only.

 

I am embarrassed to admit that, when I discovered the length of time that would be required before my computer would be returned, a few less than choice words came to mind. It also caused me to think about whether foul language is ever appropriate at work.

 

It turns out that in some work environments, the use of foul language is practically the norm. If you’ve seen the popular television show “Hell’s Kitchen,” you’ve seen one example. Throughout each episode, Chef Ramsay shouts one expletive after another at aspiring cooks. The chefs-to-be accept this behavior, and Ramsay reports, some diners in his restaurant even expect to receive verbal assaults.

 

Having a potty mouth may, however, negatively affect a career. The head of professional recruiting and development at one large NYC law firm shared with me the decision that firm made to not extend an offer to a bright summer associate mostly because of the language that individual brought to the office. After the third complaint, my contact reported, the decision was quickly made.

 

Though some studies suggest that cursing at work may promote bonding and relieve stress, I recommend erring on the side of caution. Especially in today’s economic environment, before you risk offending a co-worker, watch your language. Find other ways to release stress (try a quick jog around the block) and keep your language clean at work.

 

NOTE: As to Chef Ramsay, I have known screaming chefs who believe the best way to build up an aspiring cook is to first tear that person down via humiliation. I have also known chefs who are calm, patient coaches. Coming from someone who has worked in a professional kitchen, trust me, even in this brutally harsh environment, screaming obscenities is not necessary.