1, after taking the seat posture upright, feet under my seat, not arbitrarily straight, elbows shall not lean on the edge of the table or put their hands on the back of the neighboring chairs.
2, the meal must be gentle and elegant, calm and quiet, not impatient.
3, at the table can not only care about themselves, but also care about others, especially to greet the female guests on both sides.
4, there is food in the mouth, you should avoid talking.
5, self-use cutlery can not reach into the communal dinner plate to clip the dishes.
6, must be small mouth to eat, do not large mouth stuffing, food is not swallowed, can not be stuffed again.
7. To take food and scoop up soup, you should use public chopsticks and spoons.
8. You can't spit out what you've eaten. If the food is hot, you can drink water or juice to cool it down.
9. When sending food, both elbows should be leaning inward, not spreading straight to the sides and touching the neighboring seats.
10, their hands holding a knife and fork, or others in the chewing food, should avoid talking to people or toast.
11, do not use your fingers to pull out the teeth, should be a toothpick, and hand or handkerchief to cover.
12, avoid coughing, sneezing, vomiting at the table. In case you can't help it, you should say "sorry".
13, eating in the restaurant, can not rush to pay the bill, push and pull to pay, very elegant. The first thing you need to do is to get your hands dirty.
Don't ignore the small details
There are many etiquettes that should be noted at the table, and these etiquettes are often overlooked.
Seating and leaving the table
1. You should wait for the elders to sit down before taking your seat.
2. If there is a lady on the table, you should wait for the lady to be seated before you take your seat. If a woman's seat is next door, she should be greeted.
3. After the meal, we should wait for the host and hostess to leave the table before the other guests can leave the table.
4, sitting posture should be upright, and the distance from the table to keep appropriate.
5, dining in the restaurant, should be led by the waiter to the table.
6. When you leave the table, you should help the elderly or women in the next seat to drag the seat.
Serving:
The order of serving, Chinese food generally pay attention to: the first cold after the hot, the first fried after burning, salty and light on the first, sweet and thick flavor on the last, and finally the rice. There are specifications of the banquet, hot dishes in the main dish - such as bird's nest seat in the bird's nest, sea cucumber feast in the sea cucumber, shark's fin feast in the shark's fin, should be the first, that is, the so-called most expensive hot dishes first. Then supplemented by slip fried grilled steak.
The approximate order of the banquet is:
Tea - in the wine family, because we have to wait, so first come to the mouth tea. But not necessary. Because the ancients drank tea mostly alone.
Cold dishes-cold platters, flower platters.
Hot fried - depending on the size of the combination of smooth fried, soft fried, dry fried, burst, braised, burned, steamed, poured, grilled and so on.
Big dishes - not necessarily refers to the whole, the whole piece, the whole of the noble dishes, such as a suckling pig, a whole sheep, a large piece of venison
What.
Beets - including sweet soups, such as sweetened lotus seeds, sweet soup with silver fungus, etc.
Dim sum - generally large banquets do not serve rice, but cakes, cakes, dough, flour, all kinds of noodles, buns, dumplings and so on.
Rice - if you are not yet full
Fruit - refreshing, eliminating greasy
This order is not set in stone, such as fruit can sometimes be counted in the cold dishes, snacks can be counted in the hot dishes.
The thicker soups should be served as hot dishes; the more expensive soups such as bird's nest should be served as the first of the hot dishes.
As for the seasonal considerations, there are winter heavy braised, stewed, red steak and casserole, hot pot, etc.; summer is steamed, white sauce, stir-fried, cold mainly. In addition to color matching, diversification of raw materials should also be considered.