In general, the seating is "still left to honor the East", "face to the door for the honor". If it is a round table, is facing the door of the host guest, the host guest left and right hand side of the position, the distance from the host guest, the closer to the host guest position the more honored, the same distance from the left side of the right side of the honored. If the Baxian table, if there is a seat facing the door, the right side of the door is the main guest. If it is not facing the door, the right seat on the side facing east is the chief. If the feast, the arrangement of tables and tables between the chief in front of the center, the left in turn 2, 4, 6 seats, the right side of 3, 5, 7 seats, according to the identity of the host and guest, status, affinity and sit. If you are the host, you should arrive early, and then wait by the door position, and for the guests to lead the seat. If you are an invitee, then you should follow the host's arrangement to be seated. Generally speaking, if your boss is attending, you should guide your boss to the main seat and ask the client of the highest rank to sit in the left position of the main seat. Unless the recipient of this hospitality is a very high level of leadership.

2 - Ordering

If time permits, you should wait until most of the guests have arrived, then circulate the menu to them and ask them to order. Of course, as an official banquet, you will be worried about the budget, therefore, to control the budget, the most important thing for you is to do more homework before the meal, and it is more important to choose the right grade of inviting place, so that the guests can also greatly appreciate your budget. Moreover, generally speaking, if you are to pay the bill, guests are not too good to order, will let you make the decision. If your boss is also in the banquet, do not because of respect for him, or that he is experienced in socializing, banquet eat a lot, and let him / her to order, unless he / she took the initiative to ask. Otherwise, he/she will not feel decent enough. If you are the one who is going to the banquet, you should know that you should not take too much initiative in ordering the food, but let the host do the ordering. If he/she is kind enough to ask, you can order a dish that is not too expensive and not taboo. Remember to ask for the opinions of the people at the table, especially "Is there anything you don't eat?" or "What do you like better? or "What are your favorites?" Make everyone feel taken care of. After ordering, you can ask, "I don't know if the food I ordered is to your liking," "Would you like something else?" and so on. When ordering, be sure to know what you are ordering. When ordering food, according to the following three rules: a look at the composition of the staff. Generally speaking, per capita a dish is a more general rule. If it is more men's meals can be appropriate to increase the amount. Look at the combination of dishes. Generally speaking, a table dish is best meat and vegetarian, cold and hot, try to be comprehensive. If more men on the table, you can point some meat, if more women, you can point a few light vegetables. Third, look at the importance of the banquet. If it is an ordinary business banquet, the average dish in the 50 yuan to 80 yuan or so acceptable. If the object of the banquet is more key people, then it is necessary to point on a few enough portion of the dish, such as lobster, swordfish, anchovies, and then to a little more specifications, is abalone, shark's fin powder and so on. There is also a point to note is that when ordering food should not ask the waiter the price of dishes, or bargaining, which will make your company in front of the customer seems a little petty, and the customer will also feel uncomfortable.

Attachment: Chinese food ordering guide - three excellent four taboo

A standard Chinese meal, usually, the first cold dishes, followed by hot fried, followed by the main course, and then on the snacks and soups, if you feel a little tired of eating, you can point to some desserts after the meal, and finally on the fruit plate. Take into account the dishes of each program in ordering. Priority dishes

I. Dishes with Chinese specialties. When entertaining foreign guests, this one should be given more importance. Like fried spring rolls, boiled dumplings, steamed dumplings, lion's head, Gongbao chicken, etc., are not delicacies and delicious, but because of the distinctive Chinese characteristics, they are respected by many foreigners.

Two, there are local specialties. For example, Xi'an's lamb steamed buns, Hunan's Mao's braised pork, Shanghai's braised lion's head, Beijing's shabu-shabu, I'm afraid these specialties will be more appreciated than the same old raw seafood when entertaining foreign guests there.

Third, the restaurant's specialties. Many restaurants have their own specialties. The last specialties of this restaurant can show the host's care and respect for the invitees. When arranging the menu, the dietary taboos of the guests must also be taken into consideration, especially the dietary taboos of the guest of honor should be given high priority.

These dietary taboos are mainly four:

1. Religious dietary taboos should not be neglected at all. For example, Muslims usually do not eat pork and do not drink alcohol. Domestic Buddhists eat less non-vegetarian food, it refers not only to meat, but also includes onions, garlic, leeks, mustard and other pungent-smelling food. Some Buddhists who believe in Goddess of Mercy are especially forbidden to eat beef in their diet, which should be especially noted when entertaining Hong Kong, Macao, Taiwan and overseas Chinese compatriots.

2. For health reasons, for certain foods, there are some contraindications. For example, heart disease, cerebrovascular, vascular sclerosis, hypertension and post-stroke, not suitable for eating dog meat, hepatitis patients avoid eating lamb and turtle, gastroenteritis, gastric ulcer soup and other digestive disorders are also not suitable for eating turtle, high blood pressure, high cholesterol patients, to drink less chicken soup and so on.

3. Different regions, people's dietary preferences are often different. For this, in arranging the menu to take into account. For example, people in Hunan Province generally prefer spicy food and less sweets. People in Britain and the United States usually do not eat pets, rare animals, animal offal, animal heads and claws. In addition, when entertaining foreign guests, try to order less raw need to gnaw dishes, foreigners in the meal will be less likely to bite the food in the mouth and then spit it out, which also needs to be taken into account.

4. Some professions, for one reason or another, in the dining often have their own different special taboos. For example, national civil servants are not allowed to eat in the performance of official duties, not allowed to eat and drink in the official banquet, not allowed to exceed the national standard dining, not allowed to drink hard liquor. Another example is that drivers are not allowed to drink during their work. If this point is ignored, there is a possibility that the other party to make a mistake.

3--Eat your food

Chinese people are generally very concerned about eating, but also about the way they eat. As workplace etiquette is becoming more and more emphasized, eating and eating looks at the business dinner table are also more elaborate. The following Chinese food as an example, to teach you how to be polite and courteous at the table, and get the job done. Chinese banquet into the beginning of the meal, the waiter sent the first wet towel is to wipe your hands, do not use it to wipe your face. On the lobster, chicken, fruit, will send a small water Meng, which floats twisted lemon or rose petals, it is not a drink, but to wash their hands with. When you wash your hands, you can take turns wetting your fingers with both hands, gently rinsing them, and then drying them with a small towel. Pay attention to civilized manners when dining. Don't repeatedly persuade foreign guests to eat, but introduce the characteristics of Chinese food to them and let them decide whether to eat or not. Some people like to persuade others to eat, and even to serve them food. Foreign guests do not have this habit, if you are polite again and again, it is possible that people will be disgusted: "said not to eat, you have to force me to do what?" By analogy, when attending a banquet held by a foreign guest, do not expect the host to repeatedly give you food. If you wait for someone to give you food, you will have to eat. After the guests are seated, do not take food immediately. And should wait for the host to greet, by the host to raise the cup to signal the beginning of the guests can start; guests can not rush in front of the host. Clip food to be civilized, should wait for the dishes to their own front, and then move chopsticks, do not rush in front of the neighboring seats, a clip should not be too much food. To chew and swallow slowly, which is not only conducive to digestion, but also the requirements of table manners. Never stuff large pieces into your mouth and wolf down your food, as this will leave an impression of greed. Don't be picky about what you eat, don't just fixate on your favorite lei to eat, or rush to pile your favorite dishes on your plate. Eat elegantly, don't touch your neighbor when you are eating, don't put the dish on the table, and don't splash the soup over. Don't make unnecessary noises, such as "gurgling" when drinking soup or "blaring" when eating vegetables, which are all vulgar. Don't eat while chatting with others. Don't spit out bones or fish splinters from your mouth on the table; cover your mouth with a napkin and use chopsticks to remove them and put them on a plate. Don't eat dishes that have been dropped on the table. Don't play with the chopsticks or use the chopsticks to point them straight at others during the meal. Don't pick at your mouth with your hands. Cover your mouth with your hand or a napkin when picking your teeth with a toothpick. Don't make any noise with the utensils. At the end of the meal, you can use a napkin, napkin or small towel from the waiter to wipe your mouth, but should not wipe your head, neck or chest; don't burp or belch uncontrollably after the meal; the guest can't leave the table before the host signals the end of the meal.

4--Drinking

As the saying goes, the more you drink, the thicker the wine, but there is also a lot of learning on the table to pay attention to, the following summarizes some of the table you have to pay attention to the small details.

Detail 1: leaders drink with each other before their turn to toast. Toast must stand up, hands raise the glass.

Detail two: can be more than one person to honor a person, never a person to honor more than one person, unless you are the leader.

Detail three: their toast to others, if not clinking glasses, how much they drink depends on the situation, such as the other side of the amount of alcohol, the other side of the drinking attitude, never drink less than the other side, to know that their own toast to the people.

Detail four: their own toast to others, if you touch the glass, a sentence, I finished, you feel free, show generosity.

Detail 5: Remember to give more to the leadership or customers to add wine, do not blindly to the leadership on behalf of the wine, is to be on behalf of, but also in the leadership or customers do want to find someone on behalf of, but also pretend that they are because they want to drink and not to give the leadership on behalf of the wine and drink. For example, the leader of the A is not able to drink, you can stop the person who is ready to drink to the leader of the A by side.

Detail 6: Pick up a glass of wine (beer glass), the right hand to choke the glass, the left hand to pad the bottom of the cup, remember that their cup is always lower than others. If you are a leader, be smart and don't put it too low, or how to tell the following to behave?

Detail 7: If there is no special person present, clinking wine is best according to the clockwise order, do not favor one over the other.

Detail 8: clink glasses, toast, have to say, otherwise, why should I drink your wine?

Detail nine: the desktop does not talk about business, drink well, the business is almost, we have a clear mind, otherwise people will not be open to drink with you.

Detail 10: If, purely if, in the case of not enough wine, the bottle is placed in the middle of the table, so that people add their own, do not go one by one to pour wine, or the back of the people without wine how to do?

On the toast 1, the host toasts the guest of honor. 3, the guest of honor back. 4, the guests to honor each other. Remember: the guest must not be noisy and disorderly toast, that is very rude, but also very disrespectful to the host.

5--pouring tea

The tea here applies to both customers to visit the company, also applies to the business table. First of all, the tea set should be clean. Guests into the house, first let sit, after the tea. Brewing tea before, be sure to wash the tea set clean, especially long unused tea set, inevitably stained with dust, dirt, more carefully with water to wash and brush again. In the tea, pouring tea before the best use of boiling water to scald the teapot, tea cups. In this way, both hygienic and courteous. If no matter whether the tea is clean or not clean, haphazardly pouring tea to the guests, this is not a polite performance. People see the teapot, teacups on the stains on the stomach, how still willing to drink your tea? Now the general company are disposable cups, before pouring tea, pay attention to the disposable cups set on the cup holder, so as to avoid hot water scalding, so that the guests can not end the cup to drink tea. Secondly, the tea should be appropriate. First of all, the tea, generally appropriate. Tea should not be too much, nor too little. Too much tea, tea flavor is too strong; tea is too little, brewed tea has no flavor. If the guests take the initiative to introduce themselves to like to drink strong tea or light tea habits, then in accordance with the guest's appetite to tea. Pouring tea, both large and small cups, should not be poured too full, too full is easy to overflow, the table, stools, floor wet. Careless, but also scalding their own hands and feet or guests, so that the guests and hosts are very embarrassed. Of course, should not pour too little. If the tea only cover over the bottom of the cup to the guests, will make people feel that it is in the pretense, not sincere. Again, the tea should be appropriate. According to the traditional habits of our people, as long as the two hands are not disabled, are using both hands to the guests of the tea. However, now some young people do not know the rules, with one hand to the guests of the tea. Tea with both hands should also pay attention to the ear of the cup, usually with one hand to grasp the ear of the cup, the other hand to hold the bottom of the cup, the tea to the guests. There is no cup ear of the tea cup after pouring full of tea around the hot, hands are not good close, some comrades regardless of three or seven, with five fingers to pinch the edge of the cup in front of the guests to send. This tea method can prevent scalding accidents, but it is very unsightly, and not hygienic enough. Please imagine, let the guest's mouth lick the host's finger marks, good to feel? Refill the tea. If your boss or client's cup needs to be refilled, it is your duty to do so. You can signal the waiter to add tea, or let the waiter to leave the teapot on the table, by yourself to add the better, this is not know what to say when the best way to cover up. Of course, when you add tea, you should first add tea to your boss and customers, and then add it to yourself.

6--Leaving the table

The general cocktail and tea party time is very long, about there are in more than two hours. Maybe after a few rounds and recognizing some people, you will soon want to leave. At this time, some of the skills of leaving the table in the middle, you can not help but understand. Commonly, when a party is in full swing, because someone wants to leave, and cause the result of the crowd dispersed, so that the organizer is really anxious to jump feet. To avoid the consequences of this kind of scenery, when you want to leave in the middle of the time, do not talk to everyone in the circle of goodbye, as long as quietly and around the two, three people say hello, and then leave can be. Midway out of the reception site, be sure to invite you to the host to explain, apologize, not a smoke will be gone. When you say hello to the host, you should leave right away, and do not hold him or her at the front door for a long chat. Because the other side of the day to do a lot of things, there are many guests waiting for him (her) to greet, you take up too much of the host's time, will cause him (her) in front of other guests rude. Some people to participate in the wine party, tea party, when halfway ready to leave, will one by one to ask everyone she knows whether to go a piece. As a result, the scene was originally lively and lively, but by her so encouraging, all of a sudden will be prematurely dispersed. This kind of trouble things, the most difficult to be banquet host understanding, a person with manners, can never make this clock error.