Banquet etiquette banquet host's speech
Banquet room banquet menu banquet seating arrangement banquet speech
How to arrange banquet activities:
Banquet, as a routine business activity of an enterprise, is usually arranged and implemented by the secretary according to the boss's requirements. Whether it is a simple meal or a grand banquet, the banquet has a very obvious commercial purpose, which embodies the public relations concept of the enterprise and also reflects the etiquette level and organizational ability of our secretary. How to invite each other? How to calculate carefully? How to conform to etiquette norms? How to highlight the effect? How to achieve the goal? How to ensure smooth progress? How to deal with unexpected accidents? Whether it is big or small, it must be carefully planned and arranged. If the party is not successful, the guests may not say anything, but the boss will certainly not be in a good mood. No matter how we find reasons for ourselves, the boss's evaluation of us is probably only two words: incompetence. Of course, in order to make the banquet activities orderly, appropriate and complete, it is very important to make full preparations in advance and control them effectively in the process. According to the standard banquet procedure, our secretary should make a detailed and complete plan in advance. This is a habitual pattern, which is obtained through experience and summarized through understanding. When we need to hold a banquet, a ready-made model will appear at the first time, so that we can adjust according to the scale, standard and content of the banquet and quickly integrate the corresponding preparation plan. This plan includes the following aspects: ● Determine the banquet specifications: formal or informal, formal or routine. ● Determine the banquet standard: according to the importance of the other party, decide how much to spend. ● Determine the banquet time: official business is arranged during the day and business is arranged at night. ● Determine the location of the banquet: Considering the atmosphere, different locations have different effects. ● Determine the banquet form: morning tea or dinner; Is it a buffet or a banquet? ● Determine the banquet object: both the host and the guest, as well as accompanying the guests. ● Determine the menu: the menu pays attention to color, fragrance, reasonable collocation of meat and vegetables, auspicious dishes and noble main course value. Even in the ordinary routine, you should pay attention to the tastes and taboos or religious customs of the guests when ordering anything, such as vegetarian food in Buddhism, pork taboo in Islam, beef taboo in Hinduism, and no meat on Friday in Catholicism. The menu of a formal banquet should be typed or written by the boss and put on the banquet table to show seriousness. ● Determine the seat: Seating is a social rule, and its arrangement principle is that the male and female hosts sit at both ends of the desk and chair, the male and female guests sit at intervals, the husband and wife are separated, the left is down, the right is up, the left is male, and the right is female, and flower arrangement is performed. If the banquet is informal, the direction of the other party shall prevail. The host sits on the left and the guest sits on the right. One is to arrange flowers for guests, and the other is to sit separately. Seat cards should be prepared for formal banquets. The dotted line in the middle of the card is folded in half, and the names are written on both sides, which is convenient for them to find and record their seats and for others to know their names. The formulation and implementation of the plan are not perfect. When we quickly integrate the scheme in our mind, we may overlook some important details. Therefore, in order to improve the accuracy and effectiveness, after the scheme is determined, we should also use the problem tree model to consider our scheme professionally. Its approach is to subdivide all involved aspects, possible problems and matters that need to be implemented, and then list them in the problem tree according to their nature, with each branch representing one aspect and each leaf representing a specific problem. The establishment of the problem tree can help us define all the details and responsible persons accurately, thus attracting our attention. These details include: How many people attended the party? What is the ratio of male to female? Who will decide? Have you determined the location? Is the use time clear? Who is in charge? Are there any special requirements for site layout? Who will pay the fee? When must the design be completed? Who checks to confirm? Are there seat tags or decorative openings on all dining tables? If necessary, who will provide it? Who is in charge? Who set the standard for the banquet? Who will bear the cost? How to pay? Who's in charge of the checkout? Who selects and confirms the menu? Is it worth it? Is it in line with each other's eating habits and tastes? Are there any taboos? Who is in charge? Have the drinks been confirmed? Who is in charge? Does anyone need special diet and drinks or even special care? Who is in charge? Have all the receptionists made arrangements? Who arranged it? Who is in charge of management? Do you need to play some music that matches the atmosphere? Who is in charge? Do you need a main table? How to arrange it? Do you need other seating arrangements and seat cards? Who is in charge when necessary? Have the sign-in desk and sign-in book been put in place? Who is in charge? Who is in charge of the reception at the door? What are the requirements? What is the procedure? Does the boss have any special tips and requirements, such as a speech? Is there a clothes storage room? Is there someone in charge of the cloakroom and bathroom? How to arrange the driver of the guest? Who is in charge? Where does the vehicle park? What is the reception standard for drivers? Who will be responsible for solving the accident during the banquet? For example, guests are drunk and vomit, such as dishes or drinks spilled on the floor. Who will deal with them? Who is responsible for setting the table and preparing all the necessary items? Who will receive and accompany the important guests respectively? Who is responsible for cleaning up the scene after the banquet? The problem tree model is more vivid, and all the details that have been realized can be marked in color at a glance. Of course, these details can also be written in the form of a list. The first column includes each project or task, the second column includes the confirmation or completion of the task, the third column is related comments or tips, the fourth column indicates the person in charge, and the fifth column indicates the work to be completed. Whether it is a question tree or a list, its function is to let us know fairly well and arrange it properly. We must imagine and foresee all potential or possible problems and prepare effective solutions before problems occur. Our responsibility is to ensure the success of the banquet. This preparation method is also applicable to other activities. When these details are handled properly, we should also give effective confirmation, that is to say, two days before the banquet, we should know whether everything is carried out as planned by telephone or regular meeting, check the implementation, and adjust and improve the temporary changes immediately. If necessary, major banquets should adopt the project management mode, draw a table of all the preparation contents in a countdown way, clearly define the time limit, requirements, responsible person and completion progress item by item, and post it for all relevant personnel to clearly understand and cooperate to ensure that the activities are carried out as scheduled. The form of the banquet is chosen according to the content of the banquet. Banquets are more suitable for courtesy banquets, cold meals or cocktail parties are more atmospheric, suitable for celebrations and commemorative entertainment, and working meals are most suitable for discussing important matters. Different forms of banquets have their own different practices. The purpose of working lunch is to talk about work, and we can talk while eating. Three meals a day can be done in this informal way. Luncheon is mostly used for daily entertainment, usually held from noon 12 to 2 pm, and the venue, procedures and specifications are relatively formal. Tea parties are usually held after 4 pm, with tea and coffee as the mainstay, as well as juice snacks. , suitable for celebrating birthdays or festivals. It is a popular way of banquets and gatherings in Europe and America. Because of its small scale, it has always been a hostess. When used for business activities, the tea party looks warm and elegant, full of family atmosphere. Buffet dinner buffet is informal and there is no seating arrangement. Guests can eat at will, and the atmosphere is harmonious, which is convenient for more communication. Suitable for business celebrations. The reception is usually held from 4 pm to 8 pm, with all kinds of wine and snacks. The way of invitation is invitation, which means when to arrive. Cocktail party, also known as cocktail party, refers to all kinds of mixed wine, which is more interesting. The characteristic of the reception is that there is no seat, the host and guests can walk around at will, and they are free to attend and leave. Picnics are held outdoors, mainly in the form of barbecue food, which is relaxed, lively and interesting and suitable for team entertainment and business holidays. Dinner is the most solemn and formal form of all banquets. Usually as an important business social activity, it pays attention to ostentation and extravagance and procedures. The time is usually from 6: 00 pm to 9: 00 pm, and it is arranged on a formal occasion, and the couple of the host and guests are invited to attend. Morning tea is a simple and relaxing way for China people to socialize in business. In the south of China, many business matters are often solved in restaurants, because it is casual, there is no pressure to speak, and communication is much easier. In China, midnight snack is called midnight snack, which is more casual than morning tea, and is mainly used to connect feelings. However, in Europe and America, midnight snack is a very formal activity, which is mainly arranged after the concert. The food is rich, comparable to dinner, suits and ties, clothes and fragrant temples, and it is very grand. Invitations should be sent to formal banquets, which is not only a courtesy, but also a reminder and memo to the inviter. The invitation should indicate the name of the inviter, the name of the invitee, your respectful name, the way and time and place of the banquet, the dress code or the tip, etc. Please send it to Cambodia one or two weeks in advance so that the invitees can arrange the time as soon as possible. For banquets where seats need to be arranged, the invitation must indicate whether the invitee can attend, and the formal banquet must indicate the seat number on the invitation. Informal banquets usually only require verbal greetings and are held after the other party's explicit consent. Of course, informal banquets do not need to pay attention to any procedures, as long as the two sides can echo each other. Formal banquets are divided into welcoming guests, taking seats, making speeches, toasting, dining and seeing off. According to the specifications of the banquet and the importance of the guests, if it is a social banquet, the boss, as the host, should meet the guests at the door, and we, as assistants, will stay behind to help the guests socialize and lead. In the case of business banquets, the boss usually greets the guests in the banquet hall, and as the host, we stand at the door to meet and greet the guests. As the representative of the boss, the secretary should properly perform his duties on this important occasion, and can't usurp the role of the master and cover everything. After welcoming the guests, shake hands with each other. We or other colleagues will take the guests to the lounge or introduce them directly to our boss. There should be an usher in the lounge to take care of the guests or chat with other receptionists. When the main guests arrive, they will greet and greet other guests accompanied by the boss. After the boss accompanies the guest into the banquet hall, sit down at the main table first, and all the staff will sit down one after another, or you can wait until all the guests outside the main table are seated, and finally the staff at the main table will sit down. There should be a ceremony at the beginning of the banquet. Usually, the representative of the organizer, that is, our secretary, announces the banquet in public as the host and introduces the main leaders or hosts of the organizer and the guests. When giving a banquet, you should smile and behave in a dignified manner. Because at the banquet, once people know that we are the boss's secretary, they will pay special attention to it, and our words and deeds will always arouse their interest. We should not only be polite to every guest, but also remember each other's names carefully. Whether we know each other or not, we should treat them equally and don't let anyone be left out in the cold. We must also effectively grasp the overall situation of the scene, pay attention to the details calmly, and adjust the atmosphere on the field from beginning to end to satisfy everyone. An informal banquet usually begins with a toast and a few words from the representatives of the host and guests, while a formal banquet will be delivered by important people from both host and guests. According to international practice, after a few words, everyone toasts and dines with each other first. After three rounds of drinking, arrange a formal speech. The host will speak first, and the guests will speak later. You can also arrange an impromptu speech. After dinner and fruit, the host and guest got up and left their seats to thank each other, and the party was over. According to the rules, the ending is natural and does not need to be announced in public. After the banquet, our first task is to accompany the boss to bid farewell to the guests one by one, located at the door of the banquet venue. As for the finishing work such as internal clearance, it is necessary to arrange others to be responsible for the implementation in advance. Seeing off guests should avoid obvious favoritism, but special attention should be paid to important guests from beginning to end. For example, when choosing a banquet time, be careful not to choose it on major holidays or when the other party has important activities or taboos. Taiwan Province should not choose 13 for Christians, let alone 13 Friday, because this is the day when Christ was betrayed by Judas. It is best to consult the guests in advance when determining the time. Don't follow the traditional habits and think it is sincere and polite to inform the guests after determining the banquet time. It is impolite for people who are used to international practices. Pay attention to whether the recipes and ingredients are suitable. For example, when entertaining westerners, don't eat all kinds of pets and rare animals, and of course don't use dishes named after such animals on the menu. For most foreign guests who want to know about China's food culture, tasting local products and unique flavor is more attractive than any high-end dishes. Besides vegetables, there is also the problem of drinks. Generally speaking, we should try to use alcohol with low alcohol content, while spirits like Maotai are only used on special occasions. For Muslims, you can't even use drinks containing any alcohol. After everything is ready for the banquet, you should print or print a few copies or prepare a menu with neat and beautiful layout (preferably in Chinese and foreign languages) for the convenience of each guest. For a formal banquet, the international practice has the following procedures: welcome, rest, opening a banquet, giving a speech, hosting a banquet, resting and finally leaving. A polite host should wait for the guests at the entrance of the banquet hall to welcome them and prepare a storage rack and place for them. After the guests arrive, a waiter will take off his coat and hat for the guests and put them on the clothes rack, while the host will salute the guests one by one (such as shaking hands). To be addressed by the escort, the host had better repeat these names when meeting the guests to show respect and courtesy. It is worth emphasizing that the waiters in various occasions in formal banquets are generally male, so the etiquette team should use them with caution. The newly arrived guests need a short rest. In the meantime, they can also wait for other guests who have not yet arrived. You can take a nap in the lounge or living room. In short, don't let guests watch the service staff prepare meals. At this time, you can prepare some tea and dry wet paper towels to rub your hands, or tell the guests the location of the bathroom. The host should chat with the guests in the lounge for a while. When the scheduled time arrives and all the main guests have arrived, the party can be held. When having a banquet, the most important thing is to pay attention to the seats of the guests. If the seat card has been put away in advance, it is also necessary to occupy a seat. The order is that the male host leads the female guests to sit first, and the female host leads the male guests to sit last. The waiter will arrange seats for other guests. If the seat tag has not been put, we should guide the guests to sit in an orderly manner, first and then, one by one. If both the host and the guests need to speak at the dinner table to express some wishes, they can start speaking after sitting down. It is best to be brief, pay attention to the relaxed humor and politeness in the atmosphere, and it is better to be enthusiastic. When the host and guests are talking, whether I like it or not, I will wait patiently and quietly for them to finish, and then eat after the host announces the start (usually a toast). Sometimes lectures are arranged at other times, such as after hot dishes and before sweets. At this time, everyone should stop eating, put down the tableware, stop talking with neighbors, and pay attention to what the host and guests say. Once the host and guests toast each other, all the guests should raise their glasses to the host. Then cross each other and clink glasses at the dinner table.