Foreign Trade Staff Must Eat Western Food Etiquette

To do foreign trade business, it is unavoidable to invite customers to eat.

If you meet a casual, careless customer, of course, the best, but many times, our customers are choosy and deliberately embarrass us. One of the most important things is eating etiquette. If you don't want to lose your customers and lose your order, you can read the following etiquette in one word.

In the west, restaurants usually have to make reservations beforehand. When appointing, there are several points to pay special attention to.

Clearly, first of all, the number and time should be specified. Secondly, it is necessary to indicate whether smoking areas or seats with good view.

If it is a birthday or other special day, you can tell the purpose and budget of the banquet.

Arrive at scheduled time.

It's basic courtesy.

It is the common sense of European and American people to wear expensive casual clothes or dress casually at restaurants.

For high-end restaurants, men should be neat, ladies wear suits and heel shoes.

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If a man wears a formal dress, a man must wear a tie. When he enters the restaurant, the man should open the door first and ask the lady to enter.

Ladies should be asked to go ahead.

Ladies and gentlemen should give priority to seats and meals.

Especially group activities, let's not forget to let ladies walk in front.

The most appropriate way to take a seat is from the left side.

When the chair is pulled open, the body stands upright almost at the distance of the table. The usher will push the chair forward, and when the leg meets the chair behind it, it will be able to sit down.

During the meal, the upper arm and back should rely on the back of the chair, and the abdomen and the table should keep the distance between one fist.

It is best to avoid sitting on both feet.

In a fancy restaurant, bartenders who are good at tasting wine bring wine lists.

For those who do not know much about wine, it is best to tell him his choice of dishes, budget, favorite wine flavors, and wine masters to help select.

If the main course should be accompanied by red wine, the fish should be white.

Before serving, you may wish to have a lighter wine such as champagne, sherry or Gil.

The full set of Western food order is: 1. The first dish and soup, fish, fruit, meat, cheese, dessert and coffee, fruit, wine and wine.

It is not necessary to point at all, too much, but not to eat, but to be rude.

Restaurants with a moderate standard are welcome to serve only the former dishes.

The most suitable combination is the former dish, the main course (fish or meat) and the dessert.

Ordering is not started from the previous dishes, but first choose the most desired main course, and the soup that is suitable for the main course.

After finishing the meal, open the napkin before the meal is served, fold it 1/3, and put the 2/3 on the leg, covering the legs above the knees.

It's best not to put napkins into the neckline.

Drinking and food matching

When drinking, what food should be used with food, often beset with people. For hundreds of years, choosing the right food for drinking seems to have formed a rule.

However, with the continuous emergence of new foods and new types of alcohol in modern society, these rules are outdated and increasingly unsuitable.

Drinking should be matched with food. First of all, it should be clear that life is different from personal preferences. Alcohol and food collocation must be matched with personal taste.

You can order wine and food according to your own taste, even if it is not allowed in the rules, or if your friend at table with your table resolutely opposes, you should not be shy or embarrassed.

There are many things in life that do not seem to match.

However, what kind of wine should you use for dinner? What should you do when you are uncertain?

Do you ask for those rules?

Over the years, I have accumulated some experience to solve the problems you encounter.

These so-called "principles" do not tell you what to eat while drinking, but how they affect and interact with food.

When drinking with food, the most important thing is depending on taste.

Food and alcohol can be divided into four flavors, which also define the range of wine and food matching: sour, sweet, bitter and salty.

You may have heard that wine can not be paired with salad, because the acid in the salad greatly destroys the mellow smell of wine.

However, if salad and sour wine are used together, the acid contained in the wine will be decomposed by lactic acid in salad, which of course is an excellent match.

Therefore, you can choose acidic wine to eat with acidic foods.

The sour wine tastes good with salty food.

When you eat, you can also choose dessert according to your personal taste.

Generally speaking, desserts will lighten the taste of sweet wine.

If you choose the California chattini wine and a small piece of roasted swordfish, it will look very sweet.

However, if you put salad on the fish, the fruit flavor will be reduced.

So when eating dessert, too much sugar will cover the smell of wine, lose the original flavor, and choose a little sweet wine.

Only in this way can wine keep its original taste.

The principle of "personal preference" is still used.

Bitterness and bitterness will decrease with the consumption of bitter food.

So if you want to lighten or remove bitterness, you can combine bitter wine with bitter food.

Generally, there is no salty wine, but many wines can reduce the salty taste of salty food.

Many countries and regions in the world use lemon juice or wine when they eat seafood, such as fish. The main reason is that acids can reduce saltiness of fish and taste more delicious when they are consumed.

Knives, forks and other silverware are all called Cut-lery. knives and forks, which are also divided into meat, fish, food and dessert. Besides spoon, soup, coffee and tea, spoons are also used as condiments.

The spoon used for seasoning is the spoon used in seasoning, used for dessert or fish dishes.

The tableware used nowadays varies constantly according to the cooking.

In the formal western cuisine set, different shapes and knives and forks are often used in accordance with the characteristics of different dishes.

When it comes to the whole set, it is easy to think of the picture of silverware on the table, and now it is mostly used in 2-3 single dishes.

Therefore, formal dining arrangements full of silverware on the table may only be seen at a wedding banquet.

Recently, the use of a group of knives and forks is getting less and less. Only 2-3 people eat more and more food, and knives and forks do not change. Most of them are eaten with a set of knives and forks.

And the knife and fork (or spoon) placed on the knife and fork and placed on the right side of the dinner table are also increasing.

The shape of the knife used in meat dishes is the same in any restaurant, but the knife used in fish dishes often varies according to the restaurants.

In particular, recently, fish dishes with the same width as meat cutters have been gradually increasing in the tendency to use knives, which are also more common than those with wider width. There are also some wider knife blades and a luxurious decorative fish carving knives on the edge of the knife.

In addition, there are restaurants with seasoning spoons instead of fish dishes and knives.

Knives and forks are like Chinese chopsticks.

Sometimes a knife and fork (or spoon) are placed on a knife and fork frame in two groups; sometimes, knives, forks and Tang Shisan are only a group, placed on the knife and fork frame; sometimes the knife and fork (or spoon) are placed on a set of two, so that the blade of the knife and the front part of the fork will not touch the tablecloth.

Ways of using knives and forks

British Americans have different eating habits.

When eating meat dishes, the British took the fork in their left hand and put the meat to the bottom of the fork. If they were burnt vegetables, they put the dishes on the fork with the knife. The Americans used the same method to cut the meat. Then the right hand put down the knife, replaced the fork, the fork and the top, and put it under the meat. Without a knife, the meat was shovelled up and sent to the entrance.

While eating, using the back of the fork to scoop up and eat, though it is not against the table manners, it does not seem very elegant.

When eating dishes such as rice, it is natural to move the fork to the front to scoop up the food, because the concave part of the fork is precisely designed for this purpose.

At this time, you can also use knife to assist meals on one side.

When the dishes on the tray are scooped up, the knife is used to prevent the dishes from falling outside the dishes, so that the food in the tray can be scooped up.

If you have seasoning sauce, you can also use the knife to scrape the seasoning sauce, and then use spoon or seasoning sauce to use the spoon to send the ingredients and materials to the entrance.

If you fork with a fork and eat with a spoon after sauce, it is a wrong move, because in this way, when the dish is sent to the mouth, the sauce will drip everywhere and make a mess.

When the fork is used to scoop up the food, the fork is held on the left hand, and the food is placed on the fork on the front side of the fork.

In a relaxed occasion with friends, if you don't need a knife, you can eat with your fork in your right hand.

The rice should be scooped up on the back side instead of the fork, so that it can be eaten easily and naturally.

When the finely gathered food on the plate is gathered, use a knife to block it and then close it with a fork.

It is also possible to use spoons instead of knives.

Gather the spoon onto the spoon with a fork, and then send the food into the mouth with a spoon.

The spoon used in sauce is the same as that in a general spoon.

Fork should be used to feed the sauce to the sauce spoon instead of fork, then sauce with a spoon to sauce, because the latter is against etiquette.

If you eat a meal for eight minutes, if you take a break for a while, you can divide the knife and fork into a "one" or "eight" shape, and the knife and fork face to yourself, or continue to eat.

If it's a conversation, you can hold a knife and fork without putting it down, but if you want to gesture, you should put down your knife and fork, and you mustn't wave and shake with your knife and fork in the air.

It should be noted that at any time, one end of the knife and fork can not be placed on the tray, and the other end is placed on the table.

The knife and fork have a very important function besides cutting the feed into the entrance.

The placement of knives and forks conveys the message of "eating" or "ending eating".

The waiter uses this way to judge the guests' dining situation, and to clean up the tableware and prepare for the next service.

It is especially important to note that the blade must face itself.

There are two ways of placing the end of the meal: after the meal is finished, the bottom of the fork is lifted up, and the blade side of the knife is raised.

Inward and fork together, parallel to the plate.

The following way of placement is divided into English and French styles, either way, but the most commonly used is French.

Put the handle into the tray as far as possible, so that it can avoid falling due to contact, and the waiter is easier to clean up.

When attending a wedding dinner, no