Common business banquet etiquette 1. Pay attention to dress.
Men had better wear suits or jackets. When dining with customers, don't forget to wear a tie besides a jacket; If it is a foreign customer, it must be more formal. Women should wear dresses or professional suits, not sandals. People are used to eating in a relaxed environment. They often wear casual clothes, such as T-shirts, jeans, shorts and sports shoes. These are not problems but such clothes are not suitable for high-end and elegant restaurants.
2. Don't put mobile phones, keys, wallets and other items on the dining table.
This is common sense, because putting these things on the dining table will not only affect the people who eat at the same table, but also affect the waiters and even everyone in the whole restaurant.
Be sure to let the guests order first
If there is a host-guest relationship when eating, explain to the waiter who is the guest when ordering, especially when the host is a lady. Can you use it? Would you please order for my guest first? In this case, let the service personnel avoid confusion.
The host had better pay the bill in advance.
Smart hosts have given their credit cards to the restaurant before they sit down, and some people even call the restaurant in advance to arrange payment. Especially in some patriarchal societies, the hostess should know these tips. Similarly, the party who invites you to dinner should pay the bill.
5. Don't tell the sommelier your wine budget directly.
You can tell the waiter or sommelier your favorite taste, what you ordered, and then point out a wine within your budget. They will understand that this is your psychological price and help you choose wine accordingly. Be careful not to pretend that you don't understand, which will often make people self-defeating. Just take a sip and taste the wine chosen by the sommelier. Actually, most of the time it's fine.
6. Never ask for a refund.
Generally speaking, even if you don't like the wine chosen by the sommelier, you shouldn't ask for a refund. However, if it tastes really bad, you should politely explain to the staff what's wrong with this glass of wine.
7. You can take pictures of food.
Everyone likes to take a picture of the food before eating. In fact, it doesn't hurt as long as it doesn't affect other people's eating in the restaurant. However, if you invite customers to dinner, you can't take pictures (if customers want to take pictures, of course, no problem).
8. Place napkins correctly
Do we have to wait for the host to start before eating? When he opens his napkin, it means he can start; Napkins can be placed on the seat when you leave temporarily; After the meal, you need to put the napkin neatly on the left hand side of the tableware, but you must wait until the host leaves the table first.
9. Don't share the food across the table with tableware.
Never taste each other's food unless you are having dinner with very close friends. Even if you share it with a friend, don't put the knife and fork directly on the other person's plate. You can put a little in the bread bowl and pass it on.
10. Don't shout for the waiter.
When you need to call a waiter, you can try to make eye contact, and if the other person doesn't notice, you can use gestures? Raise your right hand with your index finger slightly higher than the other fingers.
1 1. You can ask to return the food.
If you think there is something wrong with the food, you can ask to return it to the kitchen and cook it again, but at the same time, you must tell the people at the same table not to wait for you and start eating first. But as the host, instead of making everyone wait awkwardly, it is better to endure the food silently.
12. Order the same number of dishes as others.
One less dish or one more dish than others will put you in an awkward position. And don't eat too fast, especially the host, otherwise it will bring pressure to others.
13. After eating a dish, put all the tableware on the plate.
This is what we call service advice? Put the knife and fork together on the plate in the direction of 10:20, which means that you have finished eating the dishes and the waiter can take away the tableware.
14. discuss business after dinner.
It is very impolite to talk about business at dinner. At the same time, try to avoid complaining about work or colleagues at the dinner table
Remember basic table manners.
For example, wipe your mouth and fingers with a napkin from time to time; Cut only one piece of food at a time, don't cut several pieces at the same time and leave them on the plate; Bread and butter should be put in a bread plate, and never held in the air; Look at the cup when drinking water; Sit up straight with your arms and elbows off the table.
Basic etiquette points of banquet seating: basically according to the principle of respecting the right, the guest of honor is arranged on the right side of the host, and the second guest of honor is arranged on the left side of the host. For banquets with a large number of participants, the host should arrange a table number for the guests to confirm their positions. Chinese dining tables usually use round tables.
Seating: The host or elder takes the initiative to arrange everyone to sit down. According to the custom of our country, the seating position at the same table depends on the distance from the host's seat. Respect the right side, that is, the guest of honor sits on the right side of the host. Guests can't sit down until the old man or lady is seated. When seated, the man pulls open the seat for the ladies around him (especially the one on the right) and helps them sit down.
If there are multiple tables, the first attendant at each table should try to face the first host at the main table or be in the same position as the host.
Posture: After sitting, stand up straight, put your feet under my seat, don't cross your legs, don't shake your legs, and don't straighten your legs at will. Don't put your elbows on the table, and don't stretch out to both sides to influence others.
Communication: Banquets are social occasions. Care about others at the dinner table, especially the female guests on both sides. With food in your mouth, you should avoid talking or toasting. A harmonious and warm atmosphere should be created at the banquet to avoid topics that affect the dining atmosphere, such as death and illness.
Picking vegetables: the host can pick vegetables for the guests around him. You should use a male spoon or chopsticks when choosing vegetables. Take care of guests' dietary preferences when choosing food. If the guests don't like it or are full, don't help them.
Toast: The host should pour wine for the guests first, and if there are elders or VIPs present, the host should also pour wine for them first. When the host pours wine for the guest, the guest raises his glass to show his respect and gratitude. The first toast was proposed by the host, and guests should not be the first to propose a toast. They should be polite until the toast is over. They should be casual and should not persuade people to drink.
End of the banquet: generally, the host signals the end of the banquet. Only after the host and guests leave their seats can other guests leave.
How to order for a business banquet? The first point: Don't order whatever you want.
The first consideration when ordering food is not only taste preference, but also dish collocation. A table of dishes is mainly composed of soup, hot dishes and cold dishes. The raw materials are nothing more than meat (livestock and poultry), seafood (fish, shrimp and crabs) and vegetables. The six elements are indispensable, and the combination must be arranged reasonably to avoid the repetition of the same element. If you eat for six people, you can usually order three or four cold dishes, three or four fried dishes, plus a big plate, and one soup is enough! The dishes ordered should emphasize the combination of vegetarian, cloudy, dry and wet, and the raw materials should not be repeated as much as possible in various cooking methods.
For example, choose old duck pot to make soup, and hot dishes and cold dishes can focus on dishes with fish or vegetables as the main raw materials; If you choose fish soup, there is no need to order fish or other seafood. Even if you like sweet and sour dishes again and order sweet and sour fish, don't choose pineapple sweet and sour pork again, which is reasonable and not wasteful.
The second point: don't just pay attention to the special dishes recommended on the menu.
Even if you don't know what to order, you can only choose one of the special dishes recommended by the restaurant, and the rest depends on your own taste, otherwise a table is a series of dishes with different tastes (such as spicy). From the psychological analysis of food consumption, eating one or two dishes at a time will leave a good impression on you and you will feel satisfied. Don't expect all the dishes to impress you.
The third point: be clear about the price.
Fear of being slaughtered when ordering food is a common psychology of guests. You can master a principle when ordering food. Except for vegetables, it is normal that the general chicken, duck, fish and meat dishes are 1- 1.5 times more expensive than the food market, unless they are special dishes and dishes with very delicate workmanship, they will be slaughtered if they are more than twice as expensive. Because the hotel's accounting method is to double the gross profit on the cost, and the cost only includes the main ingredients, auxiliary materials and seasonings (including fuel at most), and the rest can't be counted as costs. The gross profit of vegetables is allowed to be higher because the price is low. For what is indicated on the menu? Current price? Two words, don't touch it. The special dishes of the day specially launched by the store must be the main points. Specialties are usually sold by restaurant owners to attract regular customers? Lose money? .
Fourth: Don't listen to all the dishes recommended by the waiter.
For new guests, the general waiter is happy to provide ordering guidance. You just need to hear what the specialty of this store is, which dish sells best, and how it tastes and costs. It is best to avoid the kind that the waiter repeatedly enthusiastically recommends, and there are often ghosts. For example, a batch of live shrimps purchased a day or two ago died on the third day. If you can't sell all the vegetables that day, the remaining raw materials will go bad and be thrown away the next day. Some bosses will post special promotions in restaurants? Water label? In fact, when guests order, the waiter will recommend these dishes.
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