1. Order: guests first, then hosts.

2. Ordering process: Pay attention to speed, don't hesitate, be quick! For dishes with heavy taste, ask the guests about their taste preferences.

3. A la carte grade: Only one or two special dishes are needed, and not every dish is expensive.

4. Vegetarian collocation: Try not to order two dishes with the same practice or two dishes with the same main ingredients.

5. Suitable for both hot and cold: generally three or four cold dishes are suitable (meat, vegetarian, sweet, wine).

6. Hot water embellishment: There are two kinds of soup, one is special soup and the other is pot. Generally, it is ok to order pots in winter. Too much meat. 7. Nutritional appetizers: The same dish should not only look nutritious, but also nutritious. Generally choose stewed, steamed and cold dishes.

8. Drinks: The unit price of liquor shall not exceed 1/3- 1/2 of this budget. Pay attention to the collocation of red wine and dishes, red wine and red meat, white wine and white meat.

9. Staple food: Pay attention to the difference between North and South when ordering staple food. In the north, only pasta is called the staple food, while in the south, there are noodles besides rice.