Business banquet is business people and customer cooperation, negotiation and banquets, in the process of banquets have a lot of etiquette need to business people to learn, these etiquette often determines the success of cooperation or not. Here is my collection of common business banquets and banquet etiquette, welcome to learn reference.

Common business banquet etiquette

1. Pay attention to the dress code

Men are best dressed in suits, or wearing a jacket coat. Dining with clients, in addition to the jacket, do not forget to wear a tie; if it is a foreign client, it must be more formal. Ladies should wear dresses or professional suits, no sandals. People are accustomed to go to a more relaxed environment to eat, often dressed more casually, such as T-shirts, jeans, shorts, sneakers and so on are not a problem, but this dress code in the high-grade elegant restaurant is too inappropriate.

2. Don't put your cell phone, keys, wallet, etc. on the table

This is common sense, because putting these things on the table not only affects the people eating at the same table, but also affects the waiter and even the whole restaurant inside everyone.

3. Always ask the guest to order first

If there is a host-guest relationship at the table, you need to make it clear to the waiter who is the guest when you order, especially if the host is a woman. You can use words like "please help my guest to order first" to avoid confusing the order of the waiter.

4. The host should pay in advance

Smart hosts give their credit card to the restaurant before they are seated, and some even call the restaurant in advance to arrange for the bill to be paid. Especially in some male-dominated societies, it's important for hostesses to know these tips. Likewise, the one who makes the dining invitation pays the bill.

5. Don't tell the sommelier your wine budget

Tell the waiter or sommelier what flavors you like, what you're ordering, and then point to a wine that's within your budget, and they'll know that's your price point and help you choose a wine based on that. Be careful, don't pretend to know what you're talking about, it's often a recipe for disaster. Just take a sip and try the sommelier's choice. It's actually pretty good most of the time.

6. Never ask for a refund

As a general rule, you shouldn't ask for a refund even if you don't like the sommelier's wine. However, if it's really hard to drink, then politely explain to the staff what's wrong with the drink.

7. You can take a picture of your food

We all like to take a picture of our food before we eat, and it doesn't hurt as long as it's done quietly and doesn't interfere with the rest of the people eating in the restaurant. However, if you are inviting customers to dine, then you can't take pictures (if they want to, of course, that's fine).

8. Properly place the napkin

Before dining, wait for the host to start first. When he spreads the napkin, it means you can start; when you leave the table for a while, the napkin can be placed on the seat; after the meal is over, you need to put the napkin neatly to the left of the cutlery, but always wait until the host has left the table first.

9. Don't share food across the table with cutlery

If you're not eating with a close friend, don't taste each other's food. Even if you are sharing with a friend, don't take your knife and fork and reach directly to the other person's plate, you can put a little bit in the bread bowl to pass.

10. Do not call the waiter loudly

When you need to call the waiter, you can try to make eye contact, and if the other party can not notice, you can use hand gestures? Raise your right hand with the index finger slightly above the other fingers.

11. You can ask for a refund

If you think there is something wrong with the dish, you can ask for it to be returned to the kitchen to be re-done, but at the same time, be sure to tell those dining at the same table that they don't have to wait for you to start eating first. As a host, however, it's better to suffer through pitiful food in silence than to have the whole group waiting and feeling embarrassed.

12. Order the same amount of food as everyone else

Having one less or one more dish than everyone else puts you in an awkward position. And don't eat too fast, especially if you're the host, or you'll put pressure on others.

13. Put all the cutlery on the plate after you've finished a dish

Is this what we call a service cue? Putting your knife and fork on your plate diagonally at 10:20 means you've finished the dish and the waiter can take it away.

14. Business after dinner

It's very rude to talk business during a meal. Also, try to avoid complaining about work or coworkers at the table.

15. Remember basic table manners

For example, wipe your mouth and fingers with a napkin from time to time; cut only one piece of food at a time, do not cut several pieces at the same time and leave them on the plate; bread and butter should be placed in the bread plate and never held up in the air; look at the glass with your eyes when you are drinking; and sit up straight with your arms and elbows not on the table.

Basic etiquette points

Seating: basically in accordance with the principle of the right as the principle of honor, the main guest will be arranged on the right side of the host, the second guest of honor is arranged on the left side of the host. Participate in a large number of banquets, the host should arrange table signs for guests to confirm their position. Chinese dining table is usually used round table.

Seating: the host or the elders take the initiative to arrange for the people to be seated. According to our custom, the seating position at the same table is determined by the distance from the host's seat. To the right as the honor, that is, the guest of honor sits on the right side of the host. Guests in the elders or women sit down, before they can take their seats, when seated, the man for the side (especially the right side) of the woman pull open the seat and assist them to take their seats.

If the number of tables is large, the first person accompanying each table should face the first host of the main table as much as possible, or may be in the same position as the host.

Physical appearance: after being seated, the posture is upright, the feet are under my seat, not stilted legs, not shaking legs and feet, and do not arbitrarily straighten the legs, elbows are not placed on the desktop, and do not stretch to the sides and affect others.

Communication: Banquet is a social occasion, at the table to care about others, especially to greet the female guests on both sides. Food in the mouth, should avoid talking and do not toast. Banquet should create a harmonious and cozy atmosphere, avoid involving death, disease and other topics that affect the dining atmosphere.

Pinch food: the host can pinch food for the guests around. The food should use a public spoon or public chopsticks. Clip the food to take care of the guests' dietary preferences, if the guests do not like or have eaten enough, do not clip for the guests to send.

Toast: The host pours the wine for the guest first, and if there are elders or honored guests present, the host should also pour wine for them first. When the host pours wine for the guest, the guest holds the cup with his hand to show respect and gratitude. The first toast is proposed by the host, the guest should not take the lead, the toast to salute to the end, each at will, should not be persuaded to drink.

Dismissal: generally by the host to indicate the end of the banquet, the host, the guest of honor left the seat, the other guests can leave.

How to order food for a business dinner

The first point: do not eat what you want to order.

The first thing to consider in addition to taste preferences, there are dishes with. A table meal is mainly composed of soup, hot dishes, cold dishes, and raw materials are meat (livestock, poultry), seafood (fish, shrimp, crabs) and vegetables of three types, six elements are indispensable, and must be reasonably arranged to avoid repetition of the same elements. If six people to eat, you can generally order 3 to 4 cold dishes, 3 to 4 fried dishes, plus a big dish, a soup enough! Point of the dish should emphasize the meat and vegetables, light and dry, wet and dry, a variety of cooking methods with, as far as possible, do not repeat the raw materials.

For example, soup selection of old duck pot, hot dishes and cold dishes can be favored fish or vegetables as the main ingredients of the dishes; if you choose a fish soup, then there is no need to order fish or other seafood. Even if you like sweet and sour dishes, order sweet and sour fish, don't choose pineapple goulash, do with reasonable, not waste.

Point 2: Don't focus on the recommended specialties on the menu.

Even if you don't know what to order, you can only choose one of the restaurant's recommended specialties, the other still depends on their own tastes, otherwise the table is a series of dishes and flavors (such as spicy dishes). From the psychological analysis of food consumption, each meal there are one to two dishes can give you a good impression, you will have a sense of satisfaction. Do not expect all the dishes will give you a deep impression.

The third point: be mindful of the price.

Fear of rip-off when ordering food is a common mentality among guests. When ordering, you can grasp a principle, in addition to vegetables, general chicken, duck, fish and meat dishes, more expensive than the market price of 1-1.5 times is normal, unless it is a special dish and do very elaborate dishes, more than twice that in the slaughter. Because the hotel's accounting method is in the cost of doubling the gross profit, and the cost only includes the main ingredients, side dishes and seasonings (up to and including fuel), everything else shall not be calculated as a cost. Vegetables are allowed a higher gross profit because of their lower selling price. For the word "current price" on the menu, we advise you not to touch it. If a restaurant offers a special price for the day, you must order it. Specials are generally restaurant owners to attract regular customers to sell the "loss of money dishes".

The fourth point: do not listen to all the waiter recommended dishes.

For new guests dining, the general waiter is very happy to provide guidance on ordering, you only need to listen to the store's specialties is what, which dish sells best, taste and price is what can be. For the waiter repeatedly, enthusiastically and exceptionally recommended that, it is best to avoid, often there are ghosts. For example, a day or two before the shipment of a batch of live shrimp, sold to the third day of death one after another, if the day can not be all into the dish marketed out, the remaining raw materials to put the next day will deteriorate and throw away. Some bosses will take the way of special promotions, posted in the restaurant's "water sign" on the waiters in the guests order, will recommend these dishes.

Reception and dining etiquette

Seating In general, the seating is to "ShangZhouZhunDong", "face to the door" as the honor. If it is a round table, is facing the door of the host guest, the host guest left and right 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 honor. If the Eight Immortals Table, is facing the door on the side of the right seat for the guest of honor; if not facing the door, the east side of the right seat for the chief. If the feast, the arrangement of tables and tables for the chief in front of the center, the left side of the order of 2, 4, 6 seats, the right side of the 3, 5, 7 seats, according to the identity of the host and guest, status, affinity and sitting.

The host should arrive early, and then wait by the door position, and for the guests to lead the seat; the invitees are subject to the host to arrange the seat.

Generally speaking, if your boss is present, you should lead the boss to the main seat, and then ask the highest-ranking client to sit on the left side of the main seat, unless the reception is for a very high level of leadership.

After ordering the food order, you can ask " I ordered the food, I do not know if it is to the taste of a few people ", " Do you want to come back to what other " and so on.

If time permits, you should wait for most of the guests to arrive, the menu for guests to circulate, and invite them to order. Of course, as an official banquet, you need to worry about the budget, and if you want to control the budget, you need to do more homework before the meal. It is more important to choose the right class of place to treat your guests so that they can also greatly appreciate your budget. Generally speaking, if you are the one to pay the bill, the guests are not too good to order food, will let you make the decision. If the boss is at the banquet, don't let him/her take the order out of respect or because you think he/she has a lot of experience in socializing, unless he/she takes the initiative to ask for it. Otherwise, he or she will not feel decent enough.

If it is a dinner party, you should not take too much initiative when ordering, but let the host to order. If the other side of the generous request, you can order a not too expensive, and not everyone taboo dishes. And remember to ask for the opinions of the people at the table, "Is there anything you don't eat?" Or "What do you like better?" Make everyone feel taken care of.

When ordering, be sure to have a few things in mind, based on the following three rules:

A look at the composition of the staff. Generally speaking, one dish per person is a more general rule. If it is more men's meal will be appropriate to increase the amount.

Second 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.

Three look at the importance of the feast. 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 a more critical person, it is necessary to point on a few enough portion of the dishes, such as lobster, swordfish, anchovies, and then on the specifications, is abalone, shark's fin powder, and so on.

Another point to note is that when ordering food should not ask the waiter the price of the dishes, or bargaining, which will make your company in front of the customer seems petty, the customer will also feel uncomfortable.

After ordering, you can ask for " I ordered the dishes, I do not know if it is to the taste of a few people ", " Do you want to come back to point out other what " and so on.

Eating dishes Chinese people are generally very concerned about eating, but also very concerned about eating appearance. With the workplace etiquette is more and more attention, the business dinner table to eat and eating appearance is also more pay attention to. The following Chinese food as an example, to teach you how to be polite and courteous at the table, get the job done.

Chinese banquet into the beginning of the meal, the waiter sent the first wet towel is to wipe the hands, do not use it to wipe the 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 hand washing. 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.

After the guests are seated, do not immediately take food, but should wait for the host to raise the cup to signal the beginning of the guests can only begin, can not be noisy. Pay attention to civilized manners when dining. When you are eating, you should wait for the dishes to come to you before you move your chopsticks, don't rush in front of your neighbors, and don't eat too much at a time. Don't persuade the foreign guest to eat again and again, but introduce the characteristics of Chinese food to the other party, and let him decide whether to eat or not. By analogy, when attending a banquet held by a foreign guest, don't expect the host to give you food repeatedly. If you wait for someone to give you food, you'll just go hungry.

After the clip, chew and swallow slowly, which is not only conducive to digestion, but also table manners. If a large piece to the mouth, gobbling, will give people the impression of greed. Don't be picky about what you eat, or only focus on your favorite lei to eat, or rush to pile up your favorite dishes on your plate. Eat in an elegant manner, don't touch your neighbor when you are holding a dish, don't push the dish onto the table, and don't splash the soup over. Don't spit out bones and 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 the food you drop on the table. Don't play with the chopsticks or use the chopsticks to point them straight at others during the meal. Cover your mouth with your hand or a napkin when picking your teeth with a toothpick. Don't let the utensils make any noise, or make unnecessary sounds, such as " gurgling" when drinking soup, or "blatting" in the mouth when eating vegetables, all of which are signs of vulgarity.

At the end of the meal, you can wipe your mouth with a napkin, a napkin or a small towel from the waiter, but you should not wipe your head, neck or chest; don't burp or belch uncontrollably after the meal; and the guests can't leave the table before the host has signaled the end of the meal.

Reception dining notes

1. Focus on food safety and hygiene

Food safety and hygiene is the first and most basic etiquette requirements. All food, dishes, drinking porridge, pasta, snacks, beverages, etc., must meet the requirements of safety and hygiene, reasonable nutrition.

2. Respect the guests' food good, food and dietary taboos

"Salutation, honoring people." Treating people with respect, how it should be shown, how it should not be shown, the key is to take the guest as the center. In the catering reception, pay particular attention to respect the guests' food good, food law and dietary taboos.

3. Highlight the local characteristics

Highlight the local flavor, dietary folklore, to increase the guests of the catering hospitality novelty, happy experience, so that the guests left a good, unforgettable impression, as well as to save the cost of food and beverage, are of great significance.

4. Clean dining environment

The dining environment, especially the banquet environment, should be spacious and clean, air circulation, solemn and generous, reasonable layout. Chinese banquets are usually set up with round tables, Western banquets are more rectangular tables. Need to hang a welcome banner in the banquet hall, generally hang in the main table (the main seat) behind the wall. Can be a small amount of flowers, flowers and so on. Now people pay more and more attention to the banquet theme design.

5. Dining and dining options

The traditional form of dining is a meal system, everyone around a table, using a meal should be implemented to share dishes. Chinese buffet, both Western-style buffet at ease, free from constraints, suitable for a wide range of characteristics such as socializing, in the dishes set on the more Chinese dishes, so people love.