Let's talk about western eating habits first. In China, if you eat all the food on your plate, the host will think that the food is not provided enough and the hospitality is not thoughtful. However, in the west, our mother who dotes on us always makes us eat all the food and says that there are children who can't eat anything in Asia-of course, this logic has never convinced children when eating cabbage. At a formal western dinner, the host and hostess sit at the two ends of the table, that is, the two ends. The male guest with the highest status and the most important status sits on the right of the hostess, while the female guest with the highest status sits on the right of the male host. On both sides, there are guests in order of importance. Men and women will sit next to each other, and if the number of guests is equal, men and women should sit face to face, which is also the position arrangement that many people want. Nowadays, at private entertainment dinners, the strict procedures will give way to the host and hostess's own suggestions, and those who are most interested in them or have the most topics to talk about will sit on their right. In the middle ages, in the royal family and lords' homes, the host and his most important guests would sit at the same table and eat, while those who were not important enough would sit at different tables. The symbolic salt cellar-it is not so much used to really put salt, but rather a representative of a ceremony. This is the highlight of goldsmiths or silversmiths' craftsmanship, and it is always placed in the left hand of a gentleman. Guests with low status sit on the host's left, and the salt goes down. "Salt goes down" means that these people are not so important or worthy of attention. It is surprising how many old rules people still use. For example, break the bread before eating it, and don't bite a big piece of bread on the loaf, because these will be given to the poor in the future. Back in the old days, people always brought their own knives and washed their tablecloths after eating. It is also impolite to say rude words about others or make a mess of everything. Anyway, back to now, if your guests do something wrong, don't care too much-it's a mistake to care too much. To make this embarrassing scene look like an accident, join them and hide the angry artillery yourself. If the soup and dessert are cold, you should wait until everyone has served them. Only when it is hot, the rule of drinking soup is effective (you can drink it as long as your own soup is served). Before smoking at the dinner table, ask the others present if it is allowed.
the most common drinking glass is the water cup.
the short-legged round cup is a red wine glass.
a long-legged, slimmer glass is a white wine glass.
The small gin glass with an odd shape.
The long and narrow champagne glass is called "flute".
short, round or square cups are used to hold whisky and other drinks.
a 1-pint cup is for drinking beer.
The round cup that can stand on your nose is for drinking when reading the menu.
The bulb is a brandy glass-to see if the quantity is enough, gently tilt the glass so that it can lie on the dining table, and the liquid should just climb to the mouth of the glass.
warm the brandy in the palm of your hand. A real restaurant will put its hand on the mouth of the cup upside down, take it away and smell the wine again.
don't use those small shallow glasses to fill champagne, they will make you drink more (which is not a good thing). Use a cup with some height, a grooved cup, or a white wine cup with a long neck to save money. The neck of the cup is very important, because it can keep your hands away from the foam, and you need a relatively high cup mouth, so as not to splash out. It also gives those bubbles room to float freely in the air, which looks cool. However, there are also many problems in some European catering industries. Synhorcat, the second largest trade union in French catering industry, recently issued a communique saying that the financial crisis that is spreading all over the world has made the French catering industry "very hurt". In the first quarter of 2119, the turnover of many catering enterprises in France fell by more than 11%. In the first quarter of this year, the turnover of catering enterprises in Paris, the capital of France, fell by an average of 11.2%, while the turnover of catering enterprises in other parts of France fell by an average of 21% to 51%. Among them, traditional French restaurants, especially high-end traditional French restaurants, suffered the most serious decline in turnover. The communique believes that the bleak situation of the French catering industry in the first quarter of this year was mainly affected by the financial crisis. Under the unsatisfactory economic environment, people have to reduce the number of dining out because of the need to save money, which leads to the decrease of passenger flow and turnover of French restaurants. The union also expressed pessimism about the performance of the French catering industry in this summer's tourist season. Because in the context of the financial crisis, more and more French people choose fast food, and holidaymakers generally want to save money, the turnover of French catering enterprises will still be difficult to improve. Of course, we can also see some measures taken by European countries. The exhibition of British catering industry opened in Earl's Palace in London on 12. The exhibition shows a series of new changes in the British catering industry under the financial crisis. There are many activities at the scene that reflect the catering industry's strategies and management methods to cope with the crisis, such as talking to the world's top chefs about the essence of "molecular gastronomy", learning from restaurant owners about "you can pay for the meal", trying out the delicious food products to be listed by well-known food companies in advance, and making instant pizzas with automatic pizza machines.
in the face of the impact of the financial crisis on the British catering industry, Ms. Claire Bowman, director of the British catering industry exhibition, believes that in the economic recession, "people don't want to spend money, but they are more cautious in consumption than before." Therefore, only by "making better food" and "providing excellent service" can the British catering industry recover.
bowman said that "bringing forth the old and bringing forth the new" is the goal that the catering industry always needs to pursue. Many innovative products in this exhibition have opened the eyes of visitors, such as a fully automatic pizza machine, and the pizza tasting booth has become one of the most attractive booths. Through the transparent window on the machine, people can watch the machine kneading dough, pressing cakes, adding ingredients and baking pizza, and they can taste steaming pizza in less than 3 minutes, and there are 4 flavors to choose from.
will smith, one of the founders of two well-known restaurants in London, said that the current economic situation has made British restaurant operators re-examine their management methods. He said that on the one hand, his restaurant has strengthened the training for its employees, making them pay more attention to the quality of service; On the other hand, his restaurants began to introduce new promotion methods such as ordering food online for the convenience of customers.
This exhibition, which has been going on for 21 years, is one of the professional exhibitions in the British catering industry, and it is specially aimed at restaurant operators. During the three-day exhibition, more than 351 suppliers successively displayed the latest food, drinks, processing machinery and service strategies of the British catering industry.
According to the latest survey of a British magazine in September this year, the catering industry is one of the industries most affected by the financial crisis. The consumption level of Londoners eating out has dropped for the first time since 1997. But the survey also shows that Londoners eat about 41% of their meals in restaurants every week on average. This also shows that Londoners who like to "eat out" will bring more opportunities for the catering industry in London to get out of the trough.
I hope I can help you solve the problem!