There are also "knee seats", "avoiding seats" and "avoiding seats", which can be described as cumbersome and meticulous. The success of the banquet depends on the host's hospitality, generosity and meticulous organization. Officially, the host's duty is to make every guest feel the welcome of the host.
No matter what the reason and purpose, the host should send an oral or written invitation to the guests in advance and arrange the time and place of the banquet according to the habits and characteristics of the guests.
Etiquette banquet etiquette is more grand and exquisite. Before the banquet begins, the host should stand in front of the door and smile at the guests, with the younger generation in front and the elders behind. Greet each guest in turn. After most of the guests arrive, they will return to the banquet venue to greet the guests respectively. The host must be cordial and sincere to the guests, treat them equally, and can't just pay attention to one or two entertainment and ignore other guests.
Don't send all the tea before you sit down. The host will try to pour the tea himself. After serving, the host should first propose a toast to the guests and say some kind words to thank them for coming. After that, when every dish comes up, you should raise a glass to invite you to drink, and then ask the guests to "raise chopsticks".
The host should take care of the convenience of the guests and change the dishes in time. Guests with special tastes should change dishes in time. After the banquet, the host will see the guests off at the door. We should say a few words of apology and thanks to those guests who didn't take care of them at the party. For the guests who walk behind, you can say a few commonplaces.
For guests, if they want to attend the banquet, they need to pay attention. First, they must dress themselves neatly and generously, which is a respect for others and for themselves.
And go to dinner on time at the time invited by the host. When entering the host's house or banquet hall, you should say hello to the host first. Meanwhile. Say hello to other guests, whether you know them or not; Take the initiative to stand up and give up your seat to the old man; Be solemn and polite to female guests.
When seated, the guest's seat should be arranged by the host, because some banquet hosts have already arranged it. If the seat is not fixed, it should be noted that the seat facing the door is the upper seat and the seat facing the door is the lower seat. Old people, old people and women should sit down first, and then find suitable seats for themselves.
Sit up straight after taking a seat, put your feet under the seat, don't straighten or shake your legs all the time, don't lean your elbows on the edge of the table, and don't put your hands on the back of the chair next to you. After taking a seat, don't be alone, you can have a simple conversation with the guests at the same table.
There are rules about dining in the history book Book of Rites Quli: * * not full, * * not eating, not slapping rice, not putting rice, not flowing, not eating, not biting bones, not eating fish, not throwing dog bones.
The general idea is: eat together, not just yourself; When grabbing rice with both hands in the rice plate, you should not rub your hands, take more, or put the rice stuck to your hands back into the plate; When eating vegetables, don't leak soup in your mouth, don't smack your lips, don't chew bones, don't put the caught fish back on the plate, and don't throw the bones to the dog.
According to the custom of Chinese food, when every dish is served, the host should raise chopsticks for the guests to taste. At the banquet, the host and guests should talk about topics of common interest. If the party is not over, don't leave at will. When the host and guests get up and leave the table, the other guests can leave in turn.
The history book "Book of Rites Quli" records the general order of serving and eating in ancient times: when eating, the dishes are divided around; The person who eats is left, and the person who cooks is right; Cooking outside, acyl sauce inside, minced onion, and wine syrup on the right.
This means that etiquette service, cooking, refers to small pieces of fish, placed on the right, cooked large pieces of meat on the left; Dried vegetables on the left and soup on the right; Put the finely cut grilled fish farther away and the seasonings such as vinegar and sauce closer; Seasonings such as raw onions and steamed onions are placed in the distance, and drinks and other drinks are placed where the right hand can easily reach them.
The placement of individual dishes is also very particular. According to the Book of Rites, when fish dishes with soup are served, such as braised or steamed, the fish tail should face the guests; In winter, the fish belly faces the right side of the guest, and in summer, the fish ridge faces the right side of the guest.
The order of serving at a formal banquet should be hand dishes-cold dishes-stir-fried dishes-big dishes-meals-tea fruits.
Handplates are actually for guests who arrive early, mainly for guests to talk to and wait for people. Traditionally, there are candied fruit and cakes.
In fact, cold dishes are not for people to eat, but for people to see, or to stop chopsticks between hot cooking.
The first soup, which is mainly a Cantonese custom, is a soup as soon as it comes up. It is said that it is mainly for appetizing, refreshing and stimulating appetite.
Hot frying and big dishes are actually not the same thing. Most of them are fried, fried and fried, with less soup. The function is to season the big dish. The order of serving should be cold dishes first, then big dishes, and stir-fry in big dishes. Traditionally, cooking should start with a light taste, and then the more fried it is, the stronger it becomes.
The protagonist of the banquet is divided into dishes, two soups, vegetarian dishes, desserts and soups.
As the name implies, the first course is the most expensive one in a table, in front of all the big dishes. Traditionally, banquets are named after the first course, such as shark fin seats. In fact, the first course is shark's fin, not all dishes are shark's fin.
For a formal banquet, the materials used for hot meat should be as far away from the first course as possible to avoid usurping the role of the host. After the first course, you should usually serve fried and baked dishes. After that, the rules will be more casual, but avoid repetition.
Fish dishes, especially whole fish, should be put in the back. At traditional banquets in China, snacks and beets are eaten with hot meat, mainly to adjust the taste. Then vegetarian dishes, then snacks, and then desserts.
After the first course is served, the second course is fried and roasted, and then the soup is served, mostly clear soup and throat clearing. Zuotang is the last big dish, and its specifications are generally high. Sometimes whole chicken and whole duck are used, such as stewed whole chicken and crucian carp soup, which is very strong and memorable. But now I prefer clear soup, even if it is greasy without salt.
China is a country of etiquette. People attach importance to etiquette and politeness in banquet activities, which has formed a cultural tradition for thousands of years. This kind of etiquette and etiquette runs through the banquet. It is not a constraint on the taste of food, but a manifestation of people's moral and cultural qualities, which embodies the beauty of form, ethics and humanity in food life.