What's more, if someone comes to report it, no matter what identity, the people at that table should all rush out.
If it is a round table, facing the host and guest of the gate, the left hand side is 2, 4, 6, and the right hand side is 3, 5, 7.
Until we met.
If it is a square table, if there is a seat facing the gate, the right seat facing the gate is the host and guest.
If it is not facing the gate, the right seat on the east side is the chief. Then, the chief sat 2, 4, 6, 8 on the left (8 on the right)
Face), the right hand side is 3, 5, 7 (directly opposite to 7).
If it is a large banquet, the arrangement between tables should pay attention to the upper, middle and lower, with 2, 4 and 6 seats on the left and 3, 5 and 7 seats on the right.
According to the identity, status and intimacy of the host and guest, sit separately.
Services:
In the order of serving, Chinese food generally pays attention to: first cool and then hot, first stir-fry and then burn, first salty and then light, then sweet and then thick, and finally dish. For banquets with specifications, the main course of hot dishes-such as bird's nest in the bird's nest mat, sea cucumber in the sea cucumber banquet and shark's fin in the shark's fin banquet-should be served first, that is, the most expensive hot dishes should be served first. Followed by frying and baking.
The general order of the banquet is:
(Tea)-In the dining room, we have to wait, so have some tea first. But this is not necessary. Because the ancients drank tea alone.
Cold dishes-cold current, flower flow.
Stir-fry-according to different scales, choose the combination of stir-fry, soft-fry, dry-fry, fry, stew, burn, steam, pour and chop.
Chinese food-(not necessarily) refers to the whole, whole, whole noble dish, such as a suckling pig, a whole sheep, a large piece of venison.
Something.
Beet-including sweet soup, such as crystal sugar lotus seeds, tremella sweet soup and so on.
Dim sum-There is generally no meal at a big banquet, only cakes, cakes, jiaozi, noodles, steamed stuffed buns, jiaozi and so on.
(Rice)-If you are not full.
Fruity-refreshing and greasy
This order is not immutable, for example, fruits can sometimes be counted in cold dishes, and snacks can be counted in hot dishes.
Thick soup dishes should be served with hot dishes; Expensive soup dishes such as bird's nest should be the first course of hot dishes.
As for the season, there are heavy braised pork, braised pork, casserole and hot pot in winter. In summer, steaming, white juice, stir-frying and cold salad are the main methods. In addition, color matching and diversification of raw materials should also be considered.
Restaurants and family banquets, the weight of various dishes should also be different:
The banquet pays attention to 10% to 20% cold dishes; 30% hot fried, 40% big dish.
Family banquets can reduce large dishes and increase cold dishes.
As for utensils, it can be said that it has a long history. The ancients said that "good dishes are not as good as beautiful utensils" and that "dishes should be fried and soups should be bowls." If you make a mistake, you will feel colorful. " . Therefore, in this place that pays attention to food culture and is rich in ceramic beauty, it is natural to pay more attention to it.
Generally, it is necessary to prepare large, medium and small dishes (dishes), hot dishes, medium and cold dishes, or flexible choices, snacks and snacks.
There must also be a deep basin filled with oil and soup, and a big soup bowl filled with soup. Plus bowls and chopsticks. Large utensils such as hot pot and oven; There are also water vessels, tea sets and wine vessels.
As for the choice of containers, the texture is better. Of course, antiques from famous kilns or famous porcelain from all over the world can be used. Color matching should be reasonable.
According to the color, nature, texture and name of dishes, choose containers with different textures, shapes, colors and patterns.
Don't mix Chinese and western, don't be local, don't be foreign, don't be neither fish nor fowl.
If you like meatballs, you should use the elegant yellow number to assign plates; For example, steamed fish should use white porcelain or celadon fish plates, and braised fish should use thick fish plates with strong colors. Cold dishes with bright colors should be mixed cold, and symmetrical small flower plates with fine light and shade should be used.
There can't be wine at the party. Pure Chinese food should avoid beer and European wine (Central Asia can certainly, such as Persian wine, but it seems that no one can taste it). Therefore, it is best to match Chinese food with high-alcohol drinks (in fact, high-alcohol drinks are only available in modern times), but it seems that moderate and low-alcohol banquet wines (about 30 degrees), various yellow wines and yellow wines are more suitable for men, women and children.
In ancient times, the alcohol content was low and the wine vessels were relatively large. With the gradual improvement of alcohol content in Ming and Qing dynasties, wine vessels became smaller and smaller. But they are mainly porcelain. Toast should be moderate, and the ancients also drank alcohol, which is almost extinct now. It should be re-advocated, especially at family dinners, not to be forced to persuade wine by boors. Whenever you meet such a boor, your alcohol consumption will rise immediately, and you will definitely drink such a hunter, so as not to harm the banquet. So far, I have succeeded frequently, because Brewmaster, a real expert, won't persuade people to drink, and most of these people can't drink more than 1 kg 7.8 Liang, so I can get rid of such people and settle down in the future.
The banquet environment, preferably completely Chinese, with two palace lanterns to welcome guests. Bypassing the floor screen, I sat down in front of the mahogany square table, holding an ivory chopstick, listening to the soft music of silk and bamboo, and a little sandalwood fluttered in the air. Through the lattice of the window lattice, and the bamboo willow shade outside the window, I can only see the lakes and mountains. Beautiful!
Therefore, it is advisable to put a few potted plants in the hall to create an atmosphere of warm spring in bloom. On the surrounding walls, Zhang Xuan's calligraphy, calligraphy, painting, lighting and acoustics should try to keep the characteristics of China.
As for formal banquets, as a store owner, you should serve food in the following order:
Welcome guests-line up, lead guests to the table, hang up clothes and hats, lead guests to the table, hand over fragrant towels to wipe their hands and serve tea. It is not advisable to smoke, because the ancients in China didn't smoke, and they were imported. )
Dine at the table-provide refreshments, cold dishes, pour banquet wine, introduce, start meals, serve food, continue drinks and withdraw dishes.
After dinner-wipe your hands with a towel and put tea on your face. Send a bill to see the guests off.
As for the state banquet, there are now four (hot) dishes and one soup, plus cold dishes, desserts, fruits and cold drinks. Drinks include Moutai, yellow wine, Shaoxing yellow wine, Tsingtao beer and mineral water.
State banquets are more ostentation and extravagance, such as magnificent halls, or pavilions and waterside pavilions in Diaoyutai. Occasionally, there is a band accompaniment and a rostrum. Every table of the state banquet should have three-dimensional cold dishes carved and decorated.
As for those who want to understand the old banquet system in Ming and Qing Dynasties, we should reread A Dream of Red Mansions, Jin Ping Mei and many novels in Ming and Qing Dynasties.
Formal western food etiquette
1, the trick to making an appointment. The more upscale the hotel, the more you need to make an appointment in advance. When making an appointment, you should indicate not only the number and time, but also whether you want a smoking area or a seat with a good view. If it is a birthday or other special day, you can tell the purpose and budget of the banquet. It is basic courtesy to arrive within the scheduled time.
No matter how expensive casual clothes are, you can't just wear them to the restaurant.
It is common sense for Europeans and Americans to dress appropriately when eating. To go to high-end restaurants, men should wear neat tops and leather shoes; A lady should wear a suit and shoes with heels. If formal clothes are required, men must wear ties.
4. Sit on the left side of the chair. The most suitable sitting position is sitting on the left. When the chair is opened, the body will stand up straight at a distance that almost touches the table. The leader pushes the chair in, and the legs bend and touch the chair behind, so you can sit down.
When eating, the upper arm and back should lean on the back of the chair, and the abdomen should keep a distance of about a fist from the table. Sitting with your feet crossed is best avoided.
6. The order of serving a full set of dinner is: ① dish and soup; ② Cod liver oil; 3 fruits; 4 meat; 5 milk and cold cheese; 6 dessert and coffee; 6 fruit; Aperitif and table wine. There's no need to order them all. It's impolite to order too much and not finish it. People who only order appetizers are not welcome in restaurants with a little standard. Appetizers, main courses (fish or meat) and desserts are the most suitable combinations. Ordering is not an appetizer, but a favorite main course, and then a soup suitable for the main course.
7. Don't pretend to be an expert when ordering wine. In high-end restaurants, bartenders who are good at tasting will bring wine lists. For those who don't know much about wine, it's best to tell him the dishes he chooses, the budget and the taste of his favorite wine, and let the bartender help him choose.
8. If the main course is meat, it should be served with red wine and fish with white wine. Before serving, you might as well have a glass of light wine such as champagne, sherry or Jill.
9. Napkins can be opened before meals. After ordering, before the appetizer is served, open the napkin, fold in one third, and let two thirds lie flat on the leg to cover the leg above the knee. It's best not to stuff napkins into the neckline.
10, gently hold the cup foot with three fingers. Wine service is usually the waiter who is responsible for pouring a small amount of wine into the cup, so that guests can tell whether there is a problem with the quality. Think of it as a formality. Just take a sip and sign it back. Then, the waiter will come and pour the wine. Don't start taking the cup at this time, but put it on the table for the waiter to pour. The correct posture of holding a cup is to gently hold the foot of the cup with your fingers. In order to prevent the temperature of the hand from increasing the temperature of the wine, hold the foot of the cup with your thumb, middle finger and forefinger, and put the little finger on the bottom of the cup to fix it.
1 1, the method of drinking. When drinking, never inhale, but tilt the glass, just like putting the wine on your tongue. Shake the glass gently and let the wine come into contact with the air to enhance the mellow taste of the wine, but don't shake the glass violently. In addition, it is impolite to drink it in one breath and look at people through the glass while drinking. Don't wipe the lipstick mark on the rim of the cup with your fingers. You'd better wipe it with a paper towel.
12, no soup. Scoop the soup from back to front with a spoon, put the bottom of the spoon on the position of the lower lip, and send the soup to the mouth. The angle between the spoon and the mouth is preferably 45 degrees. The upper body leans forward slightly. There is not much soup left in the bowl. You can raise the bowl a little with your fingers. If the soup is in a bowl with a grip, you can drink it directly with the grip.
13, how to eat bread. Tear it into small pieces with your hands first, and then eat it with your left hand. When eating hard bread, tearing it by hand is not only laborious, but also the crumbs will fall all over the floor. At this time, you can cut it in half with a knife and then tear it into pieces by hand. To avoid cutting bread like a saw, you should insert the knife into the other half first. When cutting, you can fix the bread by hand to avoid making noise.
14, how to eat fish. Fish is tender and crisp, so restaurants often prepare special spoons instead of knives. This spoon is a little bigger than ordinary soup. It can not only divide the dishes, but also scoop up the sauce to eat together. If you want to eat other mixed vegetables, you'd better use a fork. First, stab a straight line near the cheek with a knife. Don't pierce the tip of the knife, only half of it. After picking up the upper body of the fish, start from the beginning, put the knife and fork under the bone, cut it in the direction of the fish tail, remove the needle bone and move it to the corner of the plate. Finally, cut off the fish tail. From left to right, eat while cutting.
How to use a knife and fork? The basic principle is to hold a knife or spoon in your right hand and a fork in your left. If there are more than two, you should take them from the outermost one in turn. The way to hold a knife and fork is to gently hold the tail end and press the index finger on the handle. The spoon can be held with a pen. If you feel inconvenient, you can change your right hand to hold the fork, but it is impolite to change it frequently. When eating big vegetables, you can fold and cut them with a knife and fork. Soft food can be put on a fork and arranged with a knife.
16, have a rest, knife and fork. If you want to put down your knife and fork and have a rest in the middle of eating, you should put the knife and fork in the center of the plate in a figure of eight. If the knife and fork stick out of the plate, it is neither safe nor beautiful. It's impolite to wave a knife and fork when talking. Put the knife and fork at four o'clock after eating.
Western food: right knife and left fork, when you are halfway through eating, you should temporarily go out to do something (such as going to the toilet and answering the phone). You must put the knife and fork on both sides of the plate in a figure of eight, and the knife edge should be inward, so that the waiter will understand that you will come to dinner soon and will not take things away. When you finish eating, put the knife and fork aside, and the waiter will naturally take the tableware away. Remember not to be silent when eating western food. This is impolite to people, but you should not speak loudly, but speak calmly!