Jiangsu table manners

I. Seats

Generally speaking, what is the seating order? Respect the east? 、? Facing the door for honor? . If it is a round table, the host and guests face the gate. In terms of the distance from the host and guest, the closer the host and guest are, the more respected they are. At the same distance, the left side is more respected than the right side. If it is a square table, if there is a seat facing the gate, the seat on the right side of the gate is the host and guest. If it is not facing the gate, the right seat on the east side is the chief.

If it is a big banquet, the arrangement between tables should pay attention to the chief, with 2, 4 and 6 seats on the left and 3, 5 and 7 seats on the right. According to the identity and status of the host and guests, relatives and friends should sit separately.

If you are the host, you should arrive early, then wait at the door and show the seats to the guests. If you are invited, you should be seated according to the host's arrangement.

Generally speaking, if your boss is present, you should lead him to the main seat and ask the customer to sit on the left side of the main seat, which is the highest level. Unless the host's leadership level is very high.

Second, order.

If time permits, you should wait for most of the guests to arrive, distribute the menu to the guests and invite them to order. Of course, as a business banquet, you will worry about the budget. Therefore, it is most important to control the budget and do more homework before you cook. More importantly, choose a suitable place for your guests, so that they can have a great understanding of your budget. In addition, generally speaking, you pay the bill, the guests are not too embarrassed, and you are the host. If your boss is also at the banquet, don't let him/her order after eating a lot of banquets just because he/she respects him/her or thinks he/she has rich social experience, unless he/she asks. Otherwise he will feel that he is not decent enough.

If you are a frequent party guest, you should know that you should not take the initiative to order food, but let the host order food. If the other party asks in good faith, you can order a dish that is not too expensive or taboo. Remember to consult the people at the same table, especially? Is there anything you don't eat? What do you prefer to eat to make everyone feel taken care of? Can I ask for instructions after ordering? I ordered food. I don't know how many people are suitable. ,? Do you want something else? Wait a minute.

When ordering, be sure to know what you want. When ordering food, you can follow the following three rules:

Look at the composition of personnel. Generally speaking, one dish per capita is a general rule. If it is a dinner with more men, the amount can be increased appropriately.

Second, look at the combination of dishes. Generally speaking, it is best to prepare a table of dishes well, mix hot and cold, and try to be comprehensive. If there are many men on the table, you can order more meat, and if there are many women, you can order more light vegetables.

Third, look at the importance of banquet. If it is an ordinary business banquet, ordinary dishes from 50 yuan to 80 yuan are acceptable. If the object of this banquet is a key person, order a few dishes with enough weight, such as lobster, swordfish and shad, and then serve abalone, wing powder and so on.

Another thing to note is that when ordering, don't ask the waiter about the price of the food or bargain. This will make your company look a little petty in front of customers and customers will feel uncomfortable.

Attachment: three advantages and four taboos of Chinese meal guidance

A standard Chinese meal usually starts with cold dishes, then stir-fry, then main course, then snacks and soup. If you feel a little tired, you can order some dessert and finally serve a plate of fruit. When ordering food, we should take into account the dishes of each program.

Preferred dishes

1, China specialty. Pay more attention to this rule when entertaining foreign guests. Such as fried spring rolls, dumplings, steamed dumplings, lion's head, kung pao chicken and so on. It is not delicious, but it is highly praised by many foreigners because of its distinctive China characteristics.

2. Dishes with local characteristics. For example, soup mutton in Xi 'an, braised pork in Maojia, Hunan, stewed lion's head in Shanghai, and instant-boiled mutton in Beijing, I'm afraid these specialties will be more praised than the same raw seafood when entertaining foreign guests there.

The specialty of this restaurant. Many restaurants have their own specialties. The last special dish of this restaurant can best reflect the host's care and respect for the invited guests.

When arranging the menu, we should also consider the dietary taboos of the guests, especially the dietary taboos of the guests. There are four main dietary taboos.

1, religious dietary taboos, can't be ignored at all. For example, Muslims usually don't eat pork or drink alcohol. Buddhists in China eat less meat, not only meat, but also irritating foods such as onions, garlic, leeks and mustard greens. Some Buddhists who believe in Guanyin are forbidden to eat beef in their diet, so they should pay special attention when entertaining Hong Kong, Macao and Taiwan and overseas Chinese compatriots.

For health reasons, some foods are also taboo. For example, people with heart disease, cerebrovascular disease, arteriosclerosis, high blood pressure and sequelae of stroke are not suitable for eating dog meat. Patients with hepatitis should avoid eating mutton and soft-shelled turtle. People with digestive diseases such as gastroenteritis and gastric ulcer soup are also not suitable for eating soft-shelled turtle. Patients with hypertension and high cholesterol should drink less chicken soup.

3. People's dietary preferences are often different in different regions. For this reason, we should take this into account when arranging the menu. For example, people in Hunan generally like to eat spicy food and eat less sweets. British and American people usually don't eat pets, rare animals, animal viscera, animal heads and claws. In addition, when entertaining foreign guests, try to eat as little hard food as possible, and foreigners are unlikely to spit out the food they have bitten into their mouths when eating, which also needs to be considered.

4. Some occupations, for some reasons, often have different special taboos in catering. For example, national civil servants are not allowed to eat, invite guests, eat and drink at official banquets, eat beyond the standards stipulated by the state, and drink alcoholic beverages. For another example, drivers are not allowed to drink alcohol during work. If you ignore this point, you may make the other party make mistakes.

Third, eat vegetables.

People in China are generally very particular about eating, and they are also very particular about eating. With more and more attention paid to workplace etiquette, eating at the business table is also more particular. Take Chinese food as an example to teach you how to be polite and elegant at the dinner table.

At the beginning of the Chinese banquet, the first wet towel sent by the waiter is to wipe your hands. Don't use it to wipe your face. When lobster, chicken and fruit are served, a small lemon with lemon slices or rose petals floating is not a drink, but is used to wash hands. When washing your hands, you can wet your fingers in turn, rinse them gently, and then dry them with a small towel.

Pay attention to manners when eating. Don't persuade foreign guests repeatedly, but introduce the characteristics of Chinese food to each other. It's up to him to decide whether to eat or not. Some people like to persuade others and even help others. Foreign guests do not have this habit. If you are polite again and again, maybe people will resent it. I said I wouldn't eat, so what do you have to force me to do? Wait, attend the banquet hosted by foreign guests, and don't expect the host to pick up food for you repeatedly. If you wait for someone to serve you food, you have to be hungry.

Don't start eating immediately after the guests are seated. Instead, guests should wait for the host to say hello, and then raise their glasses to signal the start. Guests can't walk in front of their hosts. To be civilized, don't move chopsticks until it's your turn. Don't grab it in front of your neighbors. It's not advisable to take too many dishes at once. Chewing slowly is not only conducive to digestion, but also a etiquette requirement at the table. Never put a big piece in your mouth and wolf it down, it will give people the impression of greed. Don't be picky about food, don't just stare at your favorite food, or pile your favorite dishes on the plate in a hurry. The action of eating should be elegant. Don't touch your neighbor while eating. Don't put the plate on the table. Don't spill the soup Don't make unnecessary noises, such as when eating soup? Gollum? Eat vegetables in your mouth? Boom boom. This is vulgar. Don't talk to people while eating. Don't spit bones and fishbones in your mouth on the table. Cover your mouth with a napkin, take it out with chopsticks and put it on a plate. Don't eat the food on the table. Don't play with bowls and chopsticks when eating, and don't take others directly with chopsticks. Don't pick your mouth with your hands. When picking teeth with a toothpick, cover your mouth with your hand or napkin. Don't let the tableware make any noise.

After eating, you can wipe your mouth with napkins, napkins or small towels sent by the waiter, but it is not advisable to wipe your head, neck or chest; Don't burp or burp uncontrollably after meals. The guests can't leave the table until the host signals the end.

Fourth, drink.

As the saying goes, the more you drink, the stronger you get, but there is also a lot of knowledge on the wine table. The following summarizes some small details that have to be paid attention to on the wine table.

Details 1: Before it was their turn to propose a toast, the leaders drank with each other. When toasting, you must stand up and raise your glass with both hands.

Detail 2: You can be respected by many people. Never be respected by many people unless you are a leader.

Detail 3: Respect others. If you don't clink glasses, how much you drink depends on the situation. For example, the drinking capacity and attitude of the other party must not be less than that of the other party. You should know that you respect others.

Detail 4: Respect others by yourself. If you clink a glass, by the way, I'll finish it, so be generous.

Detail 5: Remember to add more wine to the leaders or customers. Don't blindly drink for the leader, that is, if the leader or customer really wants to find someone to replace him, pretend that he wants to drink instead of drinking for the leader. For example, leader A can't drink enough. Beating around the bush can stop people who want to worship leader A.

Detail 6: Pick up the glass (beer glass), grab the glass with your right hand and put it on the bottom with your left hand. Remember that your cup is always lower than others'. If you are a leader, you should be sensible and don't put it too low, otherwise how can you be a person below.

Detail 7: If there is no special person present, it is best to touch the wine in chronological order, and don't favor one over the other.

Detail 8: clink glasses, make a toast and make a statement. Otherwise, why the fuck should I drink your wine?

Detail 9: Don't talk business at the dinner table. After drinking, the business will be almost the same. Everyone knows that, otherwise people will not be free to drink with you.

Details 10: If there is not enough wine, put the wine bottle in the middle of the table and let others add it themselves. Don't be silly to pour wine one by one, or what should the people behind you do if they don't have wine?

About toasting

1, the host respects the guest.

2. Accompany guests and respect them.

3. Host and guest thank each other.

4. Accompany guests and respect each other.

Remember: guests must not make a noisy toast, which is very impolite and disrespectful to the host.

Five, pour tea

The knowledge of tea pouring mentioned here is applicable to both visiting the company's customers and business dining tables.

First of all, the tea set should be clean. After the guest enters the room, sit down first and order tea. Before making tea, you must clean the tea set, especially the tea set that has not been used for a long time. It is inevitable that there will be dust and dirt, so it should be carefully cleaned with clear water. It is best to iron the teapot and teacup with boiling water before making and pouring tea. In this way, it is both hygienic and polite. Whether the tea set is clean or not, it is impolite to pour tea for the guests. People get sick at the sight of stains on teapots and teacups. How can they drink your tea? Now the average company is disposable cups. Pay attention to put a cup holder on the disposable cups before pouring tea, so as not to burn the hot water and make the guests unable to drink tea for a while.

Secondly, tea should be moderate. Let's talk about tea first. Generally speaking, it should be appropriate. There should be neither too much nor too little tea. There are many Chata, and the tea taste is too strong; There are too few tea leaves, and the brewed tea has no taste. If the guest introduces his habit of drinking strong tea or weak tea, then make tea according to the guest's mouth and stomach. Besides, pouring tea, whether it's a large cup or a small cup, can't be too full. If it is too full, it is easy to overflow and wet the table, stool and floor. If you are not careful, you will burn yourself or your guests' hands and feet, which will make the host and guests very embarrassed. Of course, it is not advisable to pour too little. If you only serve tea to the guests over the bottom of the cup, it will make people feel that you are pretending, not sincere.

Third, the tea should be served just right. According to the traditional habits of our people, as long as there is no disability in both hands, tea is served to guests with both hands. But now some young people don't understand this rule, so they hand the tea to the guests with one hand. Pay attention to serving tea with both hands. For a teacup with a cup ear, it is generally to hold the cup ear with one hand and the bottom of the cup with the other hand to pour tea for the guests. After a teacup without a cup ear is filled with tea, it is hot all over and it is difficult to get close to your hands. Some comrades, regardless of the willy-nilly, hold the edge of the cup with five fingers and give it to the guests. Although this method of serving tea can prevent scalding accidents, it is not beautiful and sanitary enough. Please imagine, let the guest's mouth lick the owner's fingerprint, does it feel good?

Add tea. If the boss and customers need to add tea to the cup, you are duty-bound. You can signal the waiter to add tea, or ask the waiter to leave the teapot on the dining table and add it yourself. This is the best way to hide when you don't know what to say. Of course, when you add tea, you should add tea to your boss and customers first, and then add tea to yourself.

Step 6 leave your seat

Generally, cocktail parties and tea parties take a long time, about two hours or more. Maybe after walking around and meeting some people, you will want to leave soon. At this time, you can't help but understand some skills of giving up halfway.

It is common that when the banquet is in full swing, because someone wants to leave, everyone breaks up in a hubbub, which makes the organizers really anxious. In order to avoid this disappointing result, when you leave halfway, don't say goodbye to everyone in the conversation circle, just quietly say hello to two or three people around you.

If you leave the reception halfway, you must explain and apologize to the host who invited you. You can't disappear in an instant.

Say hello to your host, and then you should leave at once. Don't drag your master on in Daimon Masaru. Because the other party has a lot of things to do that day, there are still many guests waiting for him (her) to meet him (her). You take up too much of the host's time, which will cause him or her to be rude in front of other guests.

Some people attend cocktail parties and tea parties, and when they are ready to leave halfway, they will ask people they know if they want to go with them. As a result, the lively scene was so encouraged by her that it broke up early. This noisy thing is the most difficult thing to get the forgiveness of the host of the banquet. An elegant person should never make such a mistake.

Differences of Food Cultural Circles between Northern Jiangsu and Southern Jiangsu

Regional food culture is an important part of regional culture, and it also has strong regional traditional cultural characteristics. Archaeological findings show that there were many cultures in Jiangsu six or seven thousand years ago, such as Qingliangang culture in Jianghuai area, Dawenkou culture in Huanghuai area, Majiabang culture in Jiangnan area and Beiyin Ying Ying culture in Nanjing area. During the Xia, Shang and Zhou Dynasties, Xu Hai and Xu established two kingdoms, Yangzhou had a dry country and Jiangnan had two kingdoms, Wu and Yi. With the vicissitudes of history, the cultural circles in various regions of Jiangsu have infiltrated each other, and the regional economy has experienced ups and downs. After the Wei, Jin, Southern and Northern Dynasties, the economy in southern Jiangsu developed greatly. Since the Ming and Qing Dynasties, emperors of all dynasties have regarded southern Jiangsu as a wealth center, and its grain tax ranks first in the country. However, northern Jiangsu suffered from the flood of Huanghuai. After the decline of modern grain transportation, the economy lagged far behind southern Jiangsu. Different levels of economic development and product richness directly affect the local people's diet level and diet consumption concept. Therefore, modern Jiangsu can be roughly divided into four food cultural circles: Su Xichang food cultural circle, Xu Hai food cultural circle, Ningzhen Yanghuai food cultural circle and children's eye food cultural circle. This is generally consistent with today's southern, northern and central Jiangsu economic regions.

Xu Hai is the northernmost part of Jiangsu Province, and the counties and cities of Tongshan, Shengfeng and Peixian in Xuzhou and the administrative divisions of Haizhou and Ganyu were once subordinate to Shandong Province. Therefore, the folk culture in Xu Hai belongs to the Qilu Cultural District in Wu Chu to a great extent, and retains the foundation of Qilu culture, belonging to the cultural circle at the southern end of the north. Xu Hai's food folklore has the basic folk characteristics of western Henan and southern Shandong. Due to the geographical connection, Xu Hai's food culture can be vaguely seen in the dietary customs of Huaiyan, and at the same time, the dietary customs of Huaiyan have more or less penetrated into Xu Hai.

The southeast of Jiangsu is the Suzhou-Wuxi-Changzhou area, which forms a southern Jiangsu food culture circle with Suzhou as the center and maintains the characteristics of Wu culture. Su Xichang's diet culture and Zhejiang Yue culture belong to wuyue cultural circle. Lu said in the Southern Song Dynasty? The more divided Wu State is, the more similar customs there are. . In the Qing Dynasty, the affluent areas in the south of the Yangtze River were often designated as Hangjiahu Lake in Susong, so some scholars called the Wu Culture Area the Nanjing-Shanghai-Hangzhou Triangle with Taihu Lake as the center, Nanjing and Shanghai as the beginning and end, Suzhou-Wuxi-Changzhou as the center, Hangzhou, Jiaxing and Huzhou as well as Nantong and Yangzhou on the north bank of the Yangtze River as the joints. Judging from the dietary customs, this area is obviously too large. Zuo Zhuan, Historical Records, Wu Yue Chun Qiu and Yue Jue Shu all clearly point out that the material culture and spiritual culture in Taihu Lake basin are obviously different from those in the surrounding areas.

The eating habits and customs of Yanghuai in Ningzhen are obviously different from those of Su Xichang. Huai 'an, Zhenjiang and Yangzhou come down in one continuous line, and the dishes have the same flavor. Historically, Yangzhou was located at the intersection of the Yangtze River and the Canal. During the Northern and Southern Dynasties, it became an important contact point for cultural exchanges between the North and the South. Yangzhou cuisine absorbed a lot of the characteristics of northern cuisine. By the Qing Dynasty, Yangzhou took the salt merchant economy as the pillar and formed? Never tired of eating, never tired of eating? In leisure culture, most salt merchants in Yangzhou are Huizhou merchants, so some flavors of Huizhou cuisine are more or less retained in Huaiyang's eating customs. Nanjing, Huai 'an, Zhenjiang and Yangzhou also have roughly the same history of the intersection of North and South cultures, and Huizhou merchants have a great influence. Therefore, Huaiyang and Ningzhen have similarities in food customs. Nantong and Yancheng gradually silted up around the Sui and Tang Dynasties, with a history of 1000 years. Most of the residents of the two places migrated from southern Jiangsu and Xuhuai respectively. In addition, both places are located at the seaside, and seafood and aquatic products show strong eating habits. Therefore, the food culture of the two places can be unified with Huaiyang into Jianghuai culture, but the two places retain their own unique aspects.