Etiquette For Business Banquets

　　

Business is about to be seen.

Customer

The appointment was made, and the location was placed in the famous senior city.

Restaurant

。

This time, we should not only make mistakes in front of customers, but also leave a good impression.

Start the table right away.

Ceremony

Special training, prepare for this important meal.

In fact, the so-called table manners is a practical code that allows meals to be carried out smoothly and smoothly without hindrance and destruction.

Bear in mind that the three principles of "tidy, clean and quiet" can be unfavourable.

Modern Chinese etiquette

China's drinking banquet etiquette is known as the beginning of Zhou Gong, and thousands of years of evolution, of course, there will be no more days like "Meng Guang meets Liang Hong case", but it has finally formed a set of dining etiquette which is generally accepted today, which is the inheritance and development of the ancient food etiquette system.

Food etiquette is different because of the nature and purpose of the banquet.

Here are just a few examples.

The ancient ritual was divided into classes: Palace, government, gang, folk, etc.

Modern ritual is simplified to: host (host), guest.

As guests, they should pay attention to their appearance and decide whether to bring small gifts or good wine according to their relationship.

Punctuality and punctuality for the banquet; after arrival, first, according to the knowledge, or from the host's introduction, follow the host's arrangement.

Then seated: this heroic row is the most important item in the whole Chinese food ceremony.

From ancient times to the present, because of the evolution of the table, the layout of seats has changed accordingly.

Generally speaking, the seat is "Zun Zun Dong" and "facing the gate respecting". The chief of the family banquet is the highest ranking seniors, the last one is the lowest; the family banquet, the chief is the most honored guest, and the guest host is the last.

The chief is not seated, and no one can sit down. The chief is not able to start a job. He can not start his work when he patrols wine.

To be more careful, if someone comes to the table, regardless of the status of the inferior, the whole party should go out to meet.

If the round table is the main gate for the gate, the left hand side is 2, 4, 6, and the right hand is 3, 5, 7 and confluence.

If it is a table for eight immortals, if there is a seat facing the gate, then the right side of the gate side will be the guest.

If the door is not right, the right side of the east side is the chief.

Then the chief left hand sits for 2, 4, 6, 8 (8 on the opposite side), and the right hand side is 3, 5, 7 (7 on the right side).

For a banquet, the arrangement between tables and tables should be in the middle of the chief residence, 2, 4, 6 seats on the left, and 3, 5, 7 seats on the right.

According to the status of the host and guest, the status is divided.

Serving:

Order of dishes, Chinese food is generally fastidious: first cool after heat, first fry and then burn, salty fresh and light first, sweet flavor thick thick back, and finally the food.

There are standard banquets, main dishes in hot dishes, such as bird's nest in bird's nest, sea cucumber in the sea cucumber feast, shark fin in the shark fin feast.

It is supplemented by skimming and frying.

The general order of the banquet is:

(tea) - in the restaurant, because it has to wait, so first come to clear the tea.

But it is not necessary.

Because ancient people drink tea mostly.

Cold dishes - cold spell, flower spell.

Stir fry - depending on the size of the selection of stir fry, soft stir fry, dry fried, exploded, braised, steamed, steamed, poured, and other combinations.

Big dish - (not necessarily) refers to whole, whole, and whole noble dishes, such as a suckling pig, a whole sheep, a large piece of venison and so on.

Sugar beets - including sweet soup, such as sugar lotus seeds, tremella soup, etc.

Dessert - General banquet is not served, but cakes, cakes, balls, flour, noodles, stuffed dumplings, dumplings, etc.

(rice) - if not yet full

Fruit - refreshing and greasy

This order is not static, for example, fruit can sometimes be counted in cold dishes, and dim sum can be counted in hot dishes.

Thicker soup dishes should be served on hot dishes; valuable soup dishes, such as bird's nest, should be served as hot dishes.

As for seasonal considerations, there are also winter heavy red braised, red stewed, red grilled and casserole, chafing dish, etc., while summer is steamed, white juice, stir fried, cold mixed.

In addition, color matching and diversification of raw materials should also be considered.

In restaurants and family banquets, the weight of dishes is also different.

The banquet is about 10% to 20% cold dishes; 30% stir fry, 40% large dishes.

The family feast can reduce the vegetables and increase the cold dishes.

As for the vessel, it can be said that history has lasted for a long time. The ancients said, "gourmet is not as good as the utensils."

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Therefore, in this place that pays attention to the diet culture and is rich in ceramic ware, the receptacle will naturally pay more attention to it.

Generally, large and medium sized flat plates (discs), large dishes of hot dishes, cold dishes or flexible choices, small dishes, snacks are generally required.

There must be deep pots, oil and soup, and a large soup bowl.

Extra bowl and chopsticks.

Large food utensils such as chafing dish, ovens and so on, as well as water utensils, tea sets, wine utensils.

As for the selection of the receptacles, the texture is better. Of course, the famous kiln antiques or all the famous porcelain can be put on the table.

Color matching should be reasonable.

According to the color, nature, texture and name of the dish, choose different containers with different texture, shape, color and pattern.

Do not mix Chinese and Western cultures.

If a meat ball is served, use a luxurious yellow paper. If the steamed fish should be made of white porcelain or celadon dish, the dried fish will be heavily colored and thick.

The coloring of cold dishes with coloring is suitable for small broken flower discs with symmetrical finely shading.

Banquets should not be without wine or pure Chinese food. Beer should be avoided. European wines (of course, such as Persian wine) can be seen in Central Asia.

So Chinese food is best served with highly famous liquor (in fact, highly alcoholic liquor is only available in modern times), but it seems that low and medium Banquet (about 30 degrees), all kinds of yellow rice wine and rice wine are suitable for men, women, old and young.

In ancient times, the number of alcohol was low, and the wine set was also large. With the gradual increase of liquor in the Ming and Qing Dynasties, the liquor set became smaller and smaller.

But all of them are mainly porcelain.

The toast should be moderate, and the ancient drinkers should be ordered to drink.

Should be re promoted, especially in family banquets, so as to save the rough people from forcing the wine to drink. When I meet such a rough person, I immediately increase the amount of alcohol, so that these inferior people will drink down, so as to avoid damaging the banquet. So far, they have succeeded frequently, because the real high spirits do not advise people to drink. These hard and hard persuaded people will not have more than 1 jin 7, 8 two of the liquor volume, so they can be removed and then safe.

Banquet environment, the best Chinese style, two door greeting palace lanterns.

Bypassing the screen of the ground, sitting at the mahogany eight immortals table, holding Ivory bars, listening to the soft bamboo song and moving the air in the silk sandalwood.

Through the window lattice wood, and outside the window Xiu bamboo willow shade, sees the lake scenery.

Amazing!

Therefore, it is advisable to put potted plants and flowers in the hall to create an atmosphere of greeting and greeting with flowers. Four, on the fence, Deserts Chang's calligraphy, painting and lighting should be kept as Chinese as possible.

As for regular banquets, they should be treated as follows:

Welcome guests - line up, guide to the mat, hang up the coat and hat, lead to the seat, hand the fragrant towel and clean hands, and serve tea.

Dinner is served, tea served, cold dishes served, wine served, meals introduced, dishes served, drinks continued, and dishes removed.

Finish the meal - hand towel and hand tea.

Pass the bill to the customer

As for the state banquet, we now use separate seats, four (hot) dishes, plus cold dishes, desserts, fruits and cold drinks.

The drinks are Baijiu Moutai, yellow rice wine, Shaoxing rice wine, Tsingtao Brewery and mineral water.

The state banquet is more ostentatious, such as the magnificent hall, or the pavilion of the Diaoyutai Pavilion.

Sometimes there are band accompaniment, pulpit.

There must be a three-dimensional cold plate carving on the banquet.

As for wanting to know the Ming and Qing government or the street and street banquet table, the rereading dream, the golden lotus, and numerous novels of the Ming and Qing Dynasties.

A small table, said that condensation of cultural accumulation for thousands of years, it can not be too much.

Etiquette Guide - the total inventory of Western etiquette:

Hotel Reservation

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

Arriving at a scheduled time is a 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.

If a formal dress is specified, 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.

Seats are exquisite.

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.

Knowledge of wine

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.

Order of serving

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.

How to use napkins

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 make up your mind? Do you ask for those rules? I have accumulated some experience over the years to solve the problems you have encountered.

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.

Sour: you may have heard that wine can't match with salad, because the acid in 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.

Sweetness: 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.

Bitterness: 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.

Salty: generally 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.

Types of knives and forks

Knives, forks and other silverware are all called Cut-lery.

Knives and forks are also divided into meat, fish, food and dessert. Besides spoon, soup, coffee and tea, spoons are also used for seasoning.

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.

The R is beautiful, and it is so beautiful that it is so beautiful that it is so beautiful that it is so beautiful that it is so beautiful that it is so beautiful that it can be used to make K.

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.

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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.

How to place knives and forks

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, indicating that you should 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 edge of the knife is aligned with the fork in parallel with the fork.

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 banquet, no matter how to place the utensils in the "meal" position, as long as the main guests have finished their meal, all the dishes should be collected immediately.

So at the banquet, remember that the main guests are at the center.

At the banquet, each knife and fork was used for each dish, and the knives and forks placed in front of them were taken from the outside in order, because the order of knives and forks was the order of each table.

The knife and fork are used up and the dishes are over.

If you want to talk or rest on the way, you should put the knife and fork on the sides of the plate.

Conversely, the knife and fork handle is placed on the plate side by side, which means that the dish has been used well, and the waiter will remove the dish.

Forage or dessert, if you can fork food directly, there is no need to deliberately use the knife.

Meals at home or easy meals with friends, such as salad or egg soft meals, can be served with fork meal only.

But the use of knives and forks at formal banquets can give people a sense of elegance and ease.

Besides, in Europe and other places, people often see a fork in the right hand and a bread in the left hand.

No matter how elegant the food is, it can only be done in a family or popular shop, in a fancy restaurant.

If you don't use a knife, put it on the table. The waiter will take it away automatically.

Although closing the knife and fork on the plate is a sign of ending the meal, there is no need to place the clean knife in the contaminated dish.

Unused cutlery is kept in its original place, and it is strange to pursue rules of form.

It is the right way to deal with things according to the circumstances at that time.

Even if you drop it, you will not be embarrassed, but you will be embarrassed if you bend over to pick it up.

So when something falls, you'd better ask the waiter to pick it up for you.

The waiter is always paying attention to the guest's situation, so he will bring the new utensils quickly. If the waiter fails to notice, he can raise his hands slightly to the waiter, and try not to cause others to look at them.

The waiter's job is to make the guests more happy to eat, so make every request to them.

How to eat with your hands?

If you don't know if you should eat with your hands, follow your host.

Remember: when food is served on a shallow dish, put it on your plate before eating.

Here are some foods that you can eat with your hands: corn, ribs, shelled clams and oysters, lobster, sandwiches, dry cakes, cookies, and some fruits.

Crispy bacon, frog legs, chicken wings and spareribs (informal occasions), potato chips or chips, radish, olives and celery.

Sandwich

Remember, small sandwiches and toast are eaten by hand and cut up before eating larger ones.

A hot sandwich with a marinade needs a knife and fork.

By taking bread, we can test whether a person is a cultured person.

But as long as you remember that when you eat bread or egg rolls, cut them into half or small pieces before you butter them up, you can easily pass the test.

Cookies need not be broken.

Use the butter knife on your plate and smear the oil on the plate or on the top of the plate.

Put the butter knife on the right side.

The handle is placed outside the rim to keep it clean.

Hot soil and bread should be immediately smeared.

You don't have to break the bread bar, butt the butter on the side.

Cut the Danish pastry (sweet omelet) in two or four quarters.

Follow suit and eat.

Bacon

It's very simple to eat. Bacon and bacon should be knives and forks. If the bacon is crisp, use the fork to break the meat fork and then eat it with your hands.

How to eat fruit

Apple, pear

In the banquet, you should take apples or pears with your hands and put them in the tray.

You can peel it with a spiral.

If it's hard to say, put the fruit on the plate, cut it in half, then cut the nucleus, then use the fork or fruit knife to eat.

If the occasion is more casual, you can eat it with your hands.

Avocado

The shell of avocado needs to be eaten with a spoon. If you slice it into a plate or mix it in a salad, eat it with a fork.

Banana

If you eat bananas on the table, peel them first, cut them into sections with a knife, and then fork them.

In informal occasions such as picnic, beach, etc., bananas are stripped out of half and eaten as monkeys.

Fig

Fresh fig, as an appetizer, is eaten with a spicy ham when it is eaten with a knife and fork.

If there is a hard pole above, cut it down with a knife (otherwise it will not chew).

When you eat sweets for dinner, cut the figs into quarters, soak them in orange juice or cream, and eat with knives and forks.

Pomelo (oranges, oranges)

When you eat grapefruit, cut it in half and dig it out with a teaspoon or a sharp grapefruit spoon.

In informal situations, grapefruit juice can be squeezed carefully into teaspoons.

There are two ways to peel the orange peel, both of them using sharp knives.

Method 1: screw peeling.

Method two: first use the knife to cut the skin at both ends, then cut the skin off one piece vertically.

After peeling, you can break the orange flesh off.

If the part off is not big, you can eat it in one bite.

If it is too large, use sweet cutlery and cut it first, then eat.

If the oranges are cut, you can also use grapefruit spoons or teaspoons to dig and eat like grapefruit.

Eat the oranges first, peel them with your hands and eat them one by one.

You may want to peel and remove the white covering film, especially when the film is thick.

Grape

There is nothing particular about seedless grapes.

If the grapes are seeded, the forest puts the grapes into the mouth and chews the meat, then spits the seeds into the hands.

If you want to peel the grapes easily, keep the stems on your lips, squeeze the meat juice into the mouth with the middle finger and the paper.

Finally, put the grape skin left in the tray.

Mango, papaya

The whole mango should be cut in half with a sharp fruit knife, then cut into four parts.

Use a fork to place each piece in the tray, the upper surface and the peel.

You can also eat with a spoon like an avocado.

If you cut the mango in half, dig up the kernel and preserve the husk.

Eat papaya elephants eat avocado and small watermelon, first cut in half, dig out the seeds, and then dig with a spoon to eat.

Peach and plum

Cut the peach and plum into two parts and cut them into half of four.

The skin can be peeled off, but if it is cut into small pieces, it is also good to eat with sweet knife and fork.

Persimmon

There are two ways to eat persimmon: first, cut it in half, then scoop out the persimmon meat with the spoon; two, put the persimmon vertically in the plate, cut the handle down and cut it into four pieces, then cut it into a suitable big piece with the knife and fork.

Spit the persimmon kernel in the spoon and put it on the side of your plate.

Do not eat persimmon skin, because it is too bitter and too astringent.

Pineapple (pulp)

Very simple, always eat knife and fork when eating fresh pineapple slices.

Strawberry

Large strawberries can be eaten with a handle and dipped in white sugar (on your plate).

Then put the strawberry handle into your tray.

If strawberries are mixed in cream, of course, use spoons.

watermelon

Chopped watermelon is usually eaten with knives and forks. The watermelon seeds in the mouth should be cleaned up in time and spit in tightly concave hands, and then put into their plates.

Berries, cherries

There are many ways to eat. You can depend on the situation. Generally speaking, when eating berries, no matter whether or not there is cream, use spoons; eat cherries in your hands, and spit the cherry kernel in a tight concave hand, then put them on your plate.

How to eat vegetables

Asparagus if you want to eat asparagus vegetables in the soup, first cut into small pieces, with knife and fork food.

If asparagus is large and needs to be dipped, cut the head first and then separate the food to prevent drip and dregs.

You can also use your stalk with your hands and dip it in.

For small asparagus, you can eat with your hands in a dip.

Tomatoes can be eaten by hand except tomatoes.

Pick a smaller one, just put it in your mouth and don't chew it with your mouth open, because the juice will spatter and keep your lips tightly closed.

If there is only one big tomato in the dish, peel the skin lightly with your teeth, bite off half of it, eat slowly and eat the other half.

Corn sticks and fresh corn cobs are mostly eaten on informal occasions. You can break them in half in order to get them. It's worth noting that no butter or spices are served on the top.

Eat or turn around to eat, choose yourself, two ways.

First concentrate on a number of rows or a portion of butter and salt.

After eating, you can change places so that your hands and face will not be overstained.

Potato chips and potato chips are eaten by hand.

Except that there is juice in the potato strip, in that case, use a fork.

You can eat small potato chips.

But using forks will be better.

If the potato chips are too big to be used, fork them out and do not hang them on the fork.

Put tomato paste on the edge of the plate, dip it in your hand or fork with a small piece.

Baked potatoes are often cut when eaten.

If you don't cut it from the top with a knife, break the potatoes with your hands or fork. Add cream or yogurt, cream and scallion, salt and pepper, add a little more each time.

You can bring your skin for food.

topping

When the decoration ingredients come to you, take a portion of the spoon and put it in your butter dish.

If there is no butter dish, put it in your main dish.

Never put decorative ingredients directly into your mouth.

If you want to add salt on it, sprinkle a little bit next to the ingredients.

Dip the ingredients in your hands and eat them.

When olive enters its mouth, it spits the nucleus into the concave hand and then puts it in the tray.

Pickled pickles are served with sandwiches while eating with knives and forks.

Dill, parsley and water cress are eaten as a part of the meal.

They can also be eaten by hand, but if they are covered with salad ingredients or sauces, do not take them with your hands.

Thin lemon slices are used for decoration; lemon or lemon must be squeezed out.

Stab the meat with a fork.

Squeeze juice into foods that need seasoning. (some restaurants use lemon cloth to cover lemon with half a splash.

Condiment

When eating horse radish sauce, peppermint gum, raisin gum, mustard, apple jam and sour fruit sauce, first scoop it into the dish with a spoon.

Then use fork fork meat to smear oil to eat.

Liquid sauces such as peppermint, cherry or apricot duck sauce should be poured directly onto the meat.

The best watering is less, which does not affect the whole flavor of the meat.

Pectin, jam and preserves for eating omelet and biscuits are to be spooned on the side of the butter dish with a spoon, and then put on the bread or egg rolls with a knife.

If there is no spoon, use the knife before pectin, first rub on the side of the plate.

When you eat curry, you can mix the peanut, coconut, chill sauce and other condiments on the plate and serve with curry.

Chill sauce can also be served as a side dish without mixing.

Taste the food first with salt and pepper, then add salt and pepper.

Salt or pepper is the first sign of bad manners for a chef.

If there is a salt pot on the table, if you use the salt spoon, if not, use a clean tip.

The food that is dipped in salt should be placed on the side of the butter dish or on the plate.

If you provide a special salt pot for you, you can pinch it by hand.

Salad is traditionally used. Salad is eaten with a fork, but if the size of the salad is too large, it should be cut out so as not to fall off the fork.

The steel knives used to eat salad and fruit were rusty and black.

Now the use of stainless steel knives has changed this situation.

Eating iceberg lettuce usually requires knives and forks.

When salad is eaten as a staple food, do not put it on the plate.

Put it in your butter dish and lean on the main dish.

Usually use a piece of bread or egg rolls to push the salad on the fork onto the plate.

Butter is used for butter, bread, egg rolls, biscuits or toast, and a small amount of butter can be applied to small pieces of bread.

Don't butter the vegetables.

Because this is considered to be a disgrace to the chef.

Dessert method

Ice cream and ice cream usually use a small spoon.

When eating with cake or pie or as part of the main meal, use a dessert fork and a dessert spoon.

Pies usually use forks when eating fruit pies.

But if the master provides you with a fork and a dessert spoon, then use a fork to fix the pie and dig it with a spoon.

A pie is made with a fork unless the pie is ice cream. In this case, fork and spoon are used.

If you eat cream pie, you'd better use a fork instead of your hands.

To prevent leakage of fillings from the other end.

Cook pears using spoons and forks.

Use the fork to set the pear upright and scoop the pear into a convenient edible piece.

The fork can also be used to spin pear and make pear flesh.

If there is only one spoon, turn the plate with your hands, leave the pear core in the tray, and scoop the syrup out with a spoon.

Fruit juice ice cream can be used as a meat dish for food and fork if it is eaten as a dessert.

Stew fruit, eat stewed fruit to use spoon, but you can use a fork to stabilize large pieces of fruit.

Spit the seeds of cherry, Mei Gan and Li Pu to the spoon and place them on the edge of the dish.

How to eat bone food

Birds first cut their wings and legs, and then use knives and forks to eat the body parts.

You can eat your wings and legs with your hands, but you can't take part of your body.

Chicken eats half of chicken.

Separate chicken legs from chicken wings with knives and forks.

Then use the fork to stabilize the chicken leg (chicken breast or chicken wing) and cut the meat into suitable size slices with a knife.

Cut two or three slices at a time.

If the occasion is too formal, you can't use it with knife and fork.

If you are on an informal occasion, you can take a small bone with your hands, but you can use one hand.

The steak is inserted into the center of the beef, pork or lamb row with a fork or sharp knife.

If there are paper sleeves on the ribs, you can grasp the bones with your hands and cut the meat on the bones, so that your hands will not be greasy.

When eating on formal occasions or in a restaurant, even if you have a paper sleeve, you can't eat it with your hands and bones.

These extra items are basically used for decoration rather than a meal.

Besides, on informal occasions, only when there is no soup on the bones can you pick up and eat.

Fish and fish are extremely tender and fragile, so restaurants often use tablespoons without a knife.

This spoon is much larger and flatter than the usual soup. It can not only divide the dishes, but also scoop the dishes together with the sauce.

If you want to eat other mixed vegetables, use fork as well.

For fish bones, first use a knife to pierce a straight line near the fish gills, not to pierce the tip of the knife, and to pierce it in half.

After picking up the upper part of the fish, start from the beginning, and place the knife underneath the bone, and open it in the direction of the fishtail.

Remove the bone and move it to the corner of the plate.

Finally, cut off the fish tail.

First cut the fish head and fish tail with a knife and fork, and put them on the side of the plate.

Then use the tip of the knife to split the fish from the beginning to the end with the fish bone.

You have three choices at this time.

1. Slide the fish bone out.

2. Separate the fish evenly and remove the fish bones.

3, remove the top one, and then go to the bone after eating.

If you eat a small bone in your mouth and squeeze it out with your thumb and forefinger, you will eat the fish's head and eat your fish's cheek.

How to eat bread

It is a principle to first tear two hands into small pieces and then eat them with your left hand.

When you eat hard bread, it's not only hard to use your hands to tear, but also the bread crumbs will fall off. Then you can cut them in half with a knife and eat them with your hands.

To avoid the use of sawing like damage, it should first cut the knife into the central part, cut it close to the part of its body, and turn the bread into the other half.

The bread can be fixed when cutting, so as to avoid making noise.

Drinking posture and method

Wine service is usually served by the waiter, and pour a small amount into the glass so that the guest can identify whether the quality is wrong. Just take a sip and answer GOOD as a form.

Next, the waiter will pour the wine. Then, don't start to pick up the glass, but put it on the table.

The correct grip is to hold the foot with your finger.

The temperature increases the temperature of the wine to avoid the temperature of the hand.

Hold the foot with the thumb, middle finger and index finger, and the small finger is fixed on the bottom of the cup.

When drinking alcohol, you can't suck in a drink but tilt the cup, like drinking it on your tongue.

Gently shake the glass and let the wine touch the air to increase the flavour of the wine, but don't shake the cup violently.

In addition, it is a disrespectful act to drink and drink while drinking, drinking, and lipstick on the cup.

Do not rub the lipstick on the edge of the cup with your fingers, wipe it well with the tissue.

Soup is also exquisite.

Soup can not be sucked to drink.

First use the spoon to put the bottom of Tang Yaoqi and spoon on the lower lip from the back to the entrance.

Tang Shihuai has a 5 degree angle with his mouth.

The upper part of the body slightly leaned forward.

The bowl can be raised slightly when fingers are left for a few days.

If the soup is made from the grip bowl, you can hold it directly and drink it.