Chinese food etiquette:

First, China ancient catering etiquette

The traditional ancient banquet etiquette of the Han nationality has such a set of procedures: inviting the host to meet the guests outside the door temporarily. When the guests arrive, they greet each other, introduce them to the living room and provide refreshments. After the guests are seated, guide them to their seats, with the left side facing up, which is regarded as the chief. There are two seats relative to the first seat, three seats under the first seat and four seats under the second seat. When the guests are seated, the host toasts and dishes, and the guests thank each other with gifts. There is also a certain emphasis on serving wine at the dinner: respect the elders and guests first, and then the host. After the banquet, guide the guests to sit in the living room and serve tea until they say goodbye. This traditional banquet etiquette is still intact in most parts of China, such as Shandong, Hongkong and Taiwan Province Province, and it is reflected in many film and television works.

At the same time, in ancient China, there were strict regulations on the consumption of rice and vegetables, and the difference of grades was reflected through the dietary etiquette. For example, princes and nobles pay attention to "cows should be rowed, sheep should be millet, elephants should be straight, dogs should be beam, geese should be straight, fish should rise, and gentlemen should eat and be generous." The daily diet of the poor is mainly bean rice and Tang Huo. "People eat mostly bean rice and Tang Huo". There are more than twenty kinds of dishes. He said: "Every Wang Cili can eat 600, eat six animals, drink six clear foods, be ashamed of twenty products, use eight things as treasures, and use twenty altars as sauce." This tells us that the diet provided to the king should conform to certain moral norms. "The Book of Rites" said: "There are the heaviest people, the son of heaven beans are twenty and six, the princes are ten and six, the princes are ten and two, and the doctors are eight and six."

The common people's food ceremony is "rural wine ceremony, 60 people have three beans, 70 people have four beans, 80 people have five beans, and 90 people have six beans, so it is also wise to support the elderly." Drinking in the countryside is a ceremony for villagers to get together and drink at the right time. In this celebration, elders are the most respected.

Gifts come from diet, and at the same time, dietary activities are strictly restricted. Not only pay attention to food specifications, but also have rules for the placement of dishes. "Book of Rites Quli" says: "When eating, you eat left and be right, the eater left and the soup right. Outside the cooking place, in the sauce-dredging place, onion slices are right, and wine paste is right. Those who set customs will be left and right. " [I] This set of rules is also recorded in detail in the Book of Rites.

In the process of eating, there is also a set of red tape. "The Book of Rites Quli" says: "You don't eat enough, you don't choose your hands, you don't fight for food, you don't put rice, you don't sing, you don't eat, you don't bite your bones. No fishing, no throwing dog bones. No real harvest, no rice, no rice, no soup, no teeth. Guest flocculant soup, the owner can't cook. The guest apologized and the host resigned from the basket. It's better to submit to humiliation than to submit to humiliation inside. Don't worry. " If the guest kneels before eating, if the meal is cancelled for a ceremony, the host will say goodbye to the guest and then the guest will sit down. "[2]

Second, modern Chinese food etiquette

(A) China catering (banquet) category.

Catering is a common social activity. Chinese banquet refers to a banquet with the traditional national style of China, which abides by the eating habits and etiquette norms of China people.

Banquet activities can be divided into three types according to their purpose and nature: one is ceremonial, such as welcoming important guests or dignitaries for official visits; Banquets held to celebrate major festivals or hold important ceremonies are all etiquette requirements, and such banquets should have certain etiquette norms and procedures. The other is friendship, mainly for communicating feelings, expressing friendship and developing friendship, such as welcoming guests, seeing them off, saying goodbye and getting together. The other is the nature of work, in which the host or participants hold a banquet to solve a certain work so as to discuss the work at the dinner table.

These three situations often complement each other and have both. The purpose, form and nature of the banquet are different, but the basic etiquette followed by the host and guest is the same.

For social gatherings in the form of meals, banquets can be divided into formal banquets and informal banquets. A formal banquet is a grand and formal banquet. It is often a large-scale dinner event with elaborate banquet, held in high-end hotels or other specific places, and paying attention to ostentation and extravagance and atmosphere. For attendance, dress, seating arrangement, number of dishes, music performance, guest and guest speeches, etc. , often have very strict requirements and attention. Informal banquet, also known as informal banquet, is also suitable for formal interpersonal communication, but it is more common in daily communication. Its form is simple, focusing on interpersonal communication, not on scale and grade. Generally, only relevant personnel are arranged to attend, and spouses are not invited. Often, there are no excessive demands on dress, seating arrangement and the number of dishes, and music performances and speeches by guests and hosts will not be arranged.

(B) China banquet etiquette

1. Choice of dining place

Eating is the best way to shorten the distance between people, so the restaurant is no longer a simple dining space, and the choice of dining place directly affects the effect of the banquet. Thousands of years of Chinese culture, vast territory and romantic figures in past dynasties have become inexhaustible materials for various restaurants. The common ones are as follows:

(1) takes a specific historical dynasty as the theme.

It has a strong historical charm, showing its historical features from the aspects of dishes, decoration and service, such as Datang Restaurant and Qing Palace Imperial Restaurant.

(2) Taking specific local dishes as the theme.

Many restaurants choose one of many cuisines as the basis for making menus, decorating and providing services, thus forming a restaurant with the theme of local cuisines. Such as Ge Xiang in Guizhou and Zhehui in Jiangsu.

(3) Restaurant layout with the theme of scenic spots.

Highlight the theme of the restaurant through murals, statues and decorations with regional characteristics. This is an excellent choice for people who want to enjoy both food and scenery. Such as the Great Wall Hall, Dunhuang Palace, Xihu Xuan and Meilong Town.

(4) Taking flowers and plants as the theme

Create an immersive atmosphere for guests with potted plants, woodcuts and murals. Such as Taoyuan, Meiyuan and Furong Building.

(5) Taking history and literature as the theme.

According to the familiar historical materials, it is the best way to shorten the distance between people, such as Strange Romance in Shu.

▲ Business banquets, when choosing a dining place, the main consideration is whether you can reduce the vigilance of the other party and create a stress-free dining atmosphere. Dim the lights and play dim music. The customer's line of sight should be blocked by screens or huge green plants, so that the guests can concentrate and get favorable decisions easily.

Ordering etiquette

According to our eating habits, it is better to say "please eat" than "please eat". Therefore, the arrangement of the menu should not be sloppy. Many people invite guests to dinner, and they are not familiar with all kinds of cuisines, so "out of place" often occurs. At present, the eight most representative cuisines in China are Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine and Huizhou Cuisine. Some people use anthropomorphic methods to describe their characteristics incisively and vividly: Jiangsu and Zhejiang cuisine, such as Jiangnan beauty; Shandong and Anhui cuisine is like a simple northern strong man in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons; Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents.

Different dishes have different cooking methods. For example, stewing means adding soy sauce, sugar and other sauces to the fried, fried or boiled raw materials, boiling them with high fire, and then heating them with low fire for a long time. The appearance of the product is complete, and there is no breakage or crack. Stewed dish is a kind of dish made by processing a variety of raw materials into pieces, shreds, strips and dices, and simmering with strong fire. In addition, there are roasting, boiling, frying, roasting, rolling, frying, steaming, stewing, simmering and other methods. Knowing the basic cooking skills also helps to point out the menu that satisfies both the host and the guests.

Generally speaking, the menu structure of standard Chinese food includes:

Appetizer (appetizer)

Soup (soup)

Main course (big dish)

Noodles or rice?

Dim sum (dessert)

An appetizer is usually a big platter consisting of four cold dishes. Sometimes as many as ten kinds. The most representative are cold jellyfish skin and preserved eggs. Sometimes cold dishes are followed by four hot dishes. Common ones are fried shrimp and fried chicken. But the hot plate is mostly omitted. The main course is immediately after the appetizer, also called the big dish, which is more than the proper table. If the menu is marked with "Eight Big Items", it means there are eight main courses. The number of main courses is usually an even number of four, six and eight, because people in China think even numbers are auspicious numbers. A luxurious dinner sometimes has as many as sixteen or thirty-two main courses, but it is usually six to twelve courses. These dishes are made of different materials, with four flavors of sour, sweet, bitter, spicy and salty, and there are many cooking methods such as frying, steaming, boiling, frying, roasting and frying. The order of dishes is mostly light and rich, or dry-cooked soup. It usually ends with soup. Dim sum refers to the dessert served after the main course, such as pie, cake, steamed stuffed bun, almond tofu and so on. Finally, the fruit.

When entertaining guests, you can ask the guests to order, or you can ask the ladies to order first.

When arranging the menu, we must consider the dietary taboos of the guests, especially the dietary taboos of the guests. For example, religious dietary taboos, taboos of patients with "three highs" for health reasons, and geographical preferences such as eating spicy food.

Order the main course first and then mix it with others. The main course represents the taste and the host's "position", that is, the "budget price". So the host should have his own opinion on what to order for the main course.

The special dishes of the day can be attached to the menu, can also be placed on the table vertically, and sometimes displayed at the door of the restaurant in the form of advertisements. Special dishes may be varieties with excess raw materials, or seasonal dishes or chefs' special dishes. If it's leftovers or seasonal dishes, it's usually cheaper and you can choose it appropriately.

3. China wine knowledge

"What is life for drinking wine?" China is also an ancient wine-making country with heroic mind and unspeakable emotion. For the first time, our ancestors accidentally discovered that sugary wild fruits would naturally ferment into wine. Since ancient times, there has been a legend of "ape brewing wine". It is said that apes who live in the mountains make wine, and the leftover fruits are piled together. Due to the action of microorganisms such as yeast attached to the peel, mature fruits naturally ferment to produce original wine, which is called "ape wine".

Wine is a common drink, as the saying goes, no table can be served without wine. Common can be divided into liquor, yellow wine, beer and health wine:

Wine is an emotional catalyst for dinner occasions. The eight famous traditional wines in China include Kweichow Moutai, Shaanxi Fenjiu, Sichuan Wuliangye, Sichuan Jiannanchun, Anhui Gu Jing Winery, Jiangsu Yanghe Daqu, Guizhou Dongjiu and Luzhou Laojiao Tequ.

Yellow rice wine: Shaoxing yellow rice wine, Longyan heavy wine, etc.

Beer: draft beer, dry beer and dark beer.

Health medicinal liquor: Shanxi Zhuyeqing, etc.

When pouring beer, you should pour it slowly first, then pour it quickly, and finally lift the bottle mouth gently. Bubbles surge naturally, and bubbles keep beer fresh and delicious. Once the foam disappears, the aroma decreases and the bitterness increases, which will hinder the taste.

Chinese food is usually marked by opening a glass of wine at the beginning of a banquet. At the beginning of the banquet, the host raised a glass to all the guests. At this time, no matter whether he can drink or not, he must raise his glass and drink lightly. It represents the gratitude and blessing of the host.

When the host stands up to propose a toast, all the guests should also stand up to reciprocate, which is the basic etiquette.

When toasting your elders or superiors, you should hold a cup in both hands and stand up to propose a toast.

Many wine country heroes hold their necks when drinking and pour the whole glass of wine down their throats. Although they are full of heroism, they are very ugly.

4. Table manners

Chopsticks, spoons, food trays, seasoning trays, soup bowls, tea cups and wine glasses are placed in front of everyone's seat. Sometimes there are utensils or napkins for placing bones. Chopsticks, mostly long cylindrical chopsticks. In the past, chopsticks made of ivory and coral were used as status symbols, but today, plastic chopsticks with imitation teeth are quite common. The reason for using long chopsticks is that it is convenient to clip vegetables. Spoons are mostly made of ceramics. Sometimes, a spoon holder for putting spoons is provided. Take Chinese food as an example, it is a medium-sized dish with a slightly higher edge. Sometimes prepare two. Deep bowl, soup bowl with deep opening.

(2) Tableware etiquette

Compared with western food, Chinese food is characterized by different tableware. We mainly introduce the use of tableware that often goes wrong.

1. Chopsticks

Chopsticks are the most important tableware in Chinese food. Chopsticks are usually used in pairs. When you use chopsticks to pick up food and eat, you should pay attention to the following "small" problems: First, don't lick the chopsticks for food residue. Isn't it appetizing to pick up food with licked chopsticks? Second, when talking with people, you should put down your chopsticks temporarily, and you can't dance like a baton with chopsticks while talking. Third, don't put chopsticks vertically on food. Because this kind of insertion will only be used when paying homage to the dead. Fourth, strictly implement the functions of chopsticks. Chopsticks are only used to hold food. It is impolite to use it to pick teeth, scratch or pick up things other than food.

ladle

Its main function is to scoop dishes and food. Sometimes eating with chopsticks can also be assisted by spoons. Try not to take food with a spoon. When taking food with a spoon, don't fill it too full, so as not to spill it and dirty the table or clothes. After scooping up the food, you can "pause" in the same place for a while, and then move back to enjoy it when the soup won't flow down again.

When you don't use the spoon for a while, you should put it on your own plate. Don't put it directly on the table or let it stand at attention in food. After taking food with a spoon, eat it immediately or put it on your own plate, and don't put it back. And if the food you take is too hot, you can't spoon it or blow it with your mouth. You can put it in your own bowl and eat it when it is cold. Don't put the spoon in your mouth, nor suck or lick it repeatedly.

plate

Smaller plates are vegetables, which are mainly used to hold food, and are similar to bowls in use. Plates should generally be placed in the right place on the dining table and should not be piled together.

What needs to be emphasized is a dish with special purpose called dish. The main function of dishes is to temporarily place dishes taken from public dishes for enjoyment. When using vegetables, don't take too many dishes at a time. It looks like a mess, like a hungry ghost reborn. Don't pile all kinds of dishes together, or they will "cross-taste" each other, which is not good-looking or delicious. Don't spit leftovers, bones and thorns on the floor and table, but gently pick them up and put them at the front of the plate. When you put it, you can't spit it directly from your mouth on the dish. You should put it next to the dish with chopsticks. If the plate is full, you can ask the waiter to change it.

4. water cup

Water cups are mainly used to hold soft drinks such as water, soda, fruit juice and cola. Don't use it to hold wine, and don't turn the cup upside down. Besides, what you drink in your mouth can't be spit back into the cup.

5. napkins

Before eating Chinese food, if you are particular, you will give each diner a wet towel. Can only be used to wipe hands. After wiping your hands, put them back on the plate and take them away by the waiter. Sometimes, a wet towel is put on before the formal banquet is over. Different from the former, it can only be used to wipe your mouth, not your face or sweat.

6.toothpicks

Try not to pick your teeth in public. Cover your mouth with your other hand when you have to pick it up. Don't watch or re-enter in public, and don't throw it around or spit it out casually. After picking your teeth, don't hold a toothpick for a long time, let alone use it to get food.

(3) Dining etiquette

1. Seating arrangement

At present, we must pay attention to the following principles when hosting a Chinese round table banquet: 1. Respect the right and humble the left. If the host and hostess sit side by side, the male is left and the female is right, and the right is the largest. If there are two tables in the seat, the male and female hosts will chair them separately, and the table on the right is the largest. 2. People with high status or positions are respected, and people with high status are seated according to the position of the position, that is, the position of the official rank, which cannot be exceeded. A woman's husband is the most important, and its ranking order is the same as that of her husband. 4. Abide by social morality, be orderly, and be different from teachers and students, especially in informal banquet occasions. If the host and hostess invited their immediate superior and the manager invited their chairman to the banquet, the host and hostess must be humble and sit in the second place.

For formal banquets, seats are usually arranged in advance so that participants can sit in order and be polite to guests. In informal banquets, seats don't have to be arranged in advance, but there are usually points of sitting and sitting. The following points should be considered when arranging seats:

One is centered on the position of the owner. If there is a hostess, the hostess and the hostess are the center, and the top floor near the hostess is arranged in turn;

The second is to arrange the guests and couples in the most important position. It is usually to the right, that is, the owner's right hand is the most important position. The farthest position facing the door is the upper seat, the nearest position facing the door is the lower seat, the second position is on the right of the upper seat, the third position is on the left, and so on;

Third, under the premise of following the etiquette order, let the neighbors be as accommodating as possible;

Fourth, the host's accompanying guests should be inserted between the guests as much as possible, so that they can talk with the guests and avoid sitting together.

Table seating tip: In China's food etiquette, where to sit is very important. The main seat must be the person who pays the bill. The main seat refers to the right central position farthest from the door. Sitting opposite the main seat is the inviter's assistant, the guest of honor and the deputy guest of honor sit around the inviter respectively, ranking third, and the fourth guest sits around the assistant respectively. It is impolite to let the inviter sit face to face with the guest, or let the guest sit at the main table. It is China's culture not to make guests nervous. The inviter can designate the guest's seat. Your subordinates or younger generations can also rank in a more important position than yourself. By allocating seats, China people hint at who is most important to them.

2. Serving procedure

Before the banquet begins, a list of invited guests should be made according to the purpose of the banquet. Determine the guest of honor, deputy guest of honor and accompanying guests. The time of the banquet should be determined by the most suitable time for the guests and the host, and the majority of guests can come to the banquet as the criterion. The choice of banquet venue should consider living habits, ethnic differences, religious beliefs and other factors. The banquet menu should be rich and frugal, with clear priorities. Special attention should be paid to the eating habits of guests. At the same time, prepare drinks, cigarettes and fruits.

Formal banquets should be held in the following order:

Hand dish-cold dish-stir-fry-big dish (including head dish, second soup, vegetarian dish, dessert and soup)-rice-tea fruit.

Handdishes Handdishes are actually prepared for guests who arrive early, mainly for guests to talk to and wait for people. Traditionally, there are candied fruit and cakes, but now tea and melon seeds are popular instead.

In fact, cold dishes are not for people to eat, but for people to see, or to leave chopsticks between hot dishes. Assorted dishes are not allowed at formal banquets. You must use the main course and the surrounding dishes. The main course is of little significance to eating, mainly paying attention to the beauty of the platter and the carving process. A master disk has 8 ~ 12 surrounding disks, which are mainly edible, but the master disk must be set off as a whole.

Soup first, this is mainly the rule of Guangdong people, and it is soup as soon as it comes up. It is said that it is mainly for appetizing, refreshing and stimulating appetite, but according to scientific theory, it dilutes gastric juice and is not conducive to digestion. So, don't drink:)

Stir-frying and stir-frying are actually not the same as big dishes. Most of them are fried, fried and fried, and there are relatively few soups. The requirements are colorful, delicious, refreshing and delicious, and the amount cannot be too much. Generally, it is slightly smaller than the plate of a big dish. The function is to season the big dish. To put it bluntly, it is to avoid eating too much food and not feeling well. The order of serving should be cold dishes first, then big dishes, and stir-fry should be interspersed with big dishes. Traditionally, cooking should start with a light taste, and then the more fried it is, the stronger it becomes.

Dishes, two soups, vegetarian dishes, desserts and soups are the main characters of the banquet. Hu er's two major dishes should actually be called the first course.

As the name implies, the first course is the most expensive one in a table, in front of all the big dishes. Traditionally, banquets are named after the first course, such as shark fin seats. In fact, the first course is shark's fin, not all dishes are shark's fin.

For a formal banquet of hot meat, the materials used for hot meat should be as different as possible from those used for the first course, so as not to usurp the role of the host. The dishes are all shark's fin with bear's paw, but they look like nouveau riche. Hot meat is usually boiled, roasted, braised, steamed, fried and roasted, with plenty of soup and large plates. Sometimes the whole chicken and duck are served. In fact, this is purely by quantity, and few people eat it. In the past, there was a rule at wedding banquets in Shanghai that chickens and ducks were cooked in the last few days. Guests are not allowed to move, leave it to the host to take home and taste it slowly. After the first course, you should usually serve fried and baked dishes. After that, the rules will be more casual, but avoid repetition. Fish dishes, especially whole fish, should be put in the back. At traditional banquets in China, snacks and beets are eaten with hot meat, mainly to adjust the taste. Vegetarianism is not necessarily in the last place, generally 1~2 to the position after comparison. But the current trend is that vegetarian dishes are served last, then dim sum (omitting dinner) and then dessert, which is influenced by the West.

After the second soup is served, the second dish is fried and roasted, and then the soup is served, mostly clear soup, in order to clear the throat and make it easier to fight again (why is it called the second soup when it is obviously the third soup). But if there is a lot of soup in the first course, you must never serve soup, otherwise you will be full.

Zuo Tang Zuo Tang is the last big dish, and its specifications are generally high. Sometimes the whole chicken and duck are used, such as stewed whole chicken and crucian carp soup, which is very strong and memorable. But now I prefer clear soup, even if it is greasy without salt. It may be related to the overall taste of people now.

This is mainly about the rules of court cuisine, and other cuisines are slightly different. The rules of Shandong cuisine are more relaxed, while Cantonese cuisine is more strict. Huaiyang cuisine is usually served after it is fried, but Sichuan cuisine is like this.

Pay special attention to picking vegetables, toasting and drinking soup

(1) When picking vegetables, first, use public chopsticks; Second, the right amount of vegetables, don't get too much, can't eat and rest. The third is to take the food in front of you, and don't stretch your arms to reach the food far away; Fourth, you can't flip the dishes on the plate with chopsticks at will; Fifth, when you meet a dish you don't like, you can rarely put it on a plate without eating it. When this dish comes to you again, you can use the excuse that you haven't finished the dishes on your plate, so you can stop putting them. Finally, you should finish all the dishes on your plate. Try not to cough, sneeze, yawn or blow your nose when eating. If you can't restrain yourself, cover your mouth and nose with a handkerchief and napkin, turn around, side your face and keep your head as low as possible.

(2) Toast. In business dining, we often encounter such a situation: the organizer is very enthusiastic, constantly picking up food and constantly persuading wine. In formal business dining, we should try our best to avoid this situation. In other words, as participants, we should take care of our guests, but as organizers, we should pay special attention to other people's habits. It may be that the other person can't drink well, or he doesn't like this dish very much, so try to be considerate of others and respect their habits when cooking.

(3) drink soup. Keep your voice as low as possible when you drink soup, so as not to affect others.

4. Host-guest etiquette

(1) host's etiquette

It should be said that the success of the banquet depends on the host's hospitality, hospitality and meticulous organization. Officially, the host's duty is to make every guest feel the welcome of the host. The host holds a banquet, whether it is Chinese food or western food, no matter what the reason and purpose, the host should send an oral or written invitation to the guests in advance, and arrange the time and place of reception according to the habits and characteristics of the guests. Etiquette banquet etiquette is more grand and exquisite.

Before the banquet begins, the host should stand in front of the door and smile at the guests, with the younger generation in front and the elders behind. You should greet each guest in turn. After most of the guests arrive, they return to the banquet venue to greet and socialize with the guests respectively (informal family dinners are more casual, and the host may not greet the guests at the door, but shake hands before the guests arrive). The host must be sincere and treat the guests equally, and can't just pay attention to one or two social parties and ignore other guests.

Before taking a seat, all cigarettes and tea shall not be delivered by others or waiters, and the owner shall deliver cigarettes and tea in person as far as possible. After serving, the host should first propose a toast to the guests and say some kind words to thank them for coming. After that, every dish comes up with a toast to invite you to drink, and then ask the guests to "raise chopsticks". To take care of the convenience of guests, change dishes or turn the table in time. Guests with special tastes should change dishes in time. After the banquet, the host will see the guests off at the door. We should say a few words of apology and thanks to those guests who didn't take care of them at the party. For the guests who walk behind, you can say a few commonplaces.

(2) the etiquette of being a guest

As a guest invited to dinner, it is a respect for the host to be punctual, behave appropriately and pay attention to etiquette. We should also pay attention to the following issues: ① Clothing. Before going to the banquet, guests should consider their own dress according to the purpose, specifications, objects, customs or the requirements of the host, and the dress should not affect the mood of both parties and the atmosphere of the banquet. 2 orders. If the host has arranged the dishes, the guests should not order any more. If you attend a banquet and the dishes have not been set, you should pay attention to the etiquette of ordering. Don't choose too expensive dishes when ordering, and don't order too cheap dishes at the same time. If they are too cheap, the host will be unhappy and think you look down on him. If the cheapest dish is exactly what you really like, then you should do something and try to be tactful. 3 eat. When eating, be polite and polite. "Don't eat horses, drink cows, swallow tigers, whales, chew food, make no noise, leave no marks and filth on lips and bones, and don't litter." Don't move chopsticks in a hurry when facing a table of delicious food. Don't move chopsticks until the host says "please". The host raised his glass to signal the start, and the guests could eat. If the amount of alcohol can be tolerated, the first glass of wine for the host should be finished. Guests at the same table can persuade each other to drink, but they can't force each other to drink in any way, otherwise it is impolite. When you are unwilling or unable to drink, you can refuse.

You'd better not leave the party halfway. If you have to, you should say sorry to the people at the same table, and at the same time solemnly apologize to the host and explain the reasons. After eating, everyone should put down their chopsticks, and the host indicated that they could leave. After the banquet, you can go to the host in turn, shake hands and say "thank you" and say goodbye to the host, but don't hold the host's hand and keep talking, so as not to hinder the host from seeing other guests off.

5. How to talk at the dinner table

When it comes to drinking, almost everyone has experienced it personally, and "wine culture" is also an ancient and fresh topic. Modern people find the function of wine more and more in the process of communication. Indeed, wine, as a media, plays a unique role in welcoming guests, meeting friends, communicating and passing on friendship. Therefore, exploring the "mystery" on the wine table will help you seek the success of communication.

(1) Everyone enjoys himself, so don't whisper to each other.

Most banquets have more guests, so try to talk about topics that most people can participate in and get the approval of most people. Because of different personal hobbies and knowledge, the topic should not be too biased as far as possible, so as not to be dominated by one family, far apart, and talk endlessly, leading to digression and ignoring everyone.

In particular, try not to whisper to others and give others a sense of mystery, which will often cause jealousy of "just the two of you" and affect the effect of drinking.

(2) aim at both sides and grasp the overall situation.

Most banquets have a theme, that is, the purpose of drinking. When you go to eat, you should first look at the expressions around you and prioritize. Don't drink for the sake of drinking, and lose a good opportunity to make friends, let alone let some grandstanding drinkers disturb the host's meaning.

(3) The language is appropriate and humorous.

Sprinkling it on the table can show a person's talent, common sense, self-cultivation and communication etiquette. Sometimes a humorous language will leave a deep impression on the guests and make people feel good about you invisibly. Therefore, it is very important to know when to say something, to use appropriate language, and to be humorous.

(4) Moderate persuasion, not importune.

On the wine table, we often encounter the phenomenon of persuading wine. Some people always like to regard the wine field as a battlefield and try their best to persuade others to drink more, thinking that it is unrealistic to drink enough.

"Talk about heroes with wine" is ok for people who drink a lot, but it is difficult for people who drink less. Sometimes, excessive persuasion will completely destroy the feelings of the original friends.

(5) propose a toast in an orderly way, with clear priorities.

Baking bread is also a science. Generally speaking, a toast should be made in the order of age, position and the status of the guest and the host. Before toasting, we must fully consider the order of toasting and distinguish between primary and secondary. In order to drink with people you don't know, you should first inquire about your identity or pay attention to what others call you so as not to be embarrassed or hurt your feelings.

When toasting, you must grasp the order of toasting. If you want to have a guest at the dinner table, you should be respectful to him, but you should pay attention to the fact that if someone with higher status or older people is present, you should not only be respectful to those who can help you, but also propose a toast to the respected elders first, otherwise everyone will be embarrassed.

(6) Look at words and understand people's hearts.

If you want to get everyone's appreciation on the wine table, you must learn to read and read. Because when dealing with people, we must understand people's hearts, so that we can play a good role on the wine table.

(7) Sharp-edged, sit firmly on Mount Tai.

At the banquet, you should see the occasion clearly, correctly evaluate your own strength, don't be too impulsive, try to keep some alcohol and talk, don't let others underestimate yourself and don't show yourself too much, choose the right time and gradually radiate your own edge, so as to sit firmly on Mount Tai and not give others the idea of "this ability", so that everyone can't underestimate your strength.

6. Table manners details

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