Hotel reservation

In the west, it is generally necessary to make an appointment in advance to go to a restaurant. There are several points to pay special attention to when making an appointment. First, we should explain the number and time, and then we should explain whether we 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 at the scheduled time. No matter how expensive casual clothes are, you can't wear them casually. It is common sense for Europeans and Americans to dress appropriately when eating in restaurants. When going to a high-end restaurant, men should dress neatly; A lady should wear a suit and shoes with heels. If formal clothes are required, men must wear ties. When entering the restaurant, the man should open the door first and invite the lady in. We should let the ladies go ahead. When sitting and serving, ladies should give priority. Especially for group activities, don't forget to let the ladies go ahead.

* Watch your seat.

The most suitable sitting position is to sit from 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 be * to the back of the chair, and the abdomen should be kept at a distance of about a fist from the table. Sitting with your feet crossed is best avoided.

* knowledge of ordering wine

In high-end restaurants, bartenders who are good at tasting will bring wine lists. For people who don't know much about wine, it's best to tell them the dishes they choose, the budget and the taste of their favorite wine, and the master bartender will help them choose. 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.

* Order of serving.

The formal order of serving a full set of western food is: 1 appetizer and soup 2 fish 3 fruit 4 meat 5 cheese 6 dessert and coffee 7 fruit, as well as aperitif and table wine. There's no need to order them all. It's impolite to order too much and not finish it. A slightly standard restaurant welcomes guests who only order appetizers. 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.

* How to use napkins

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.

* The collocation of drinks and food.

What kind of food should be eaten when drinking has always been a problem that puzzles people. For hundreds of years, choosing the right food when drinking seems to have formed a law. However, with the emergence of new foods and new wines in modern society, these rules are outdated and increasingly unsuitable. If another friend tells you that you must eat fish when drinking liquor, you can say that it is 2 1 century, and those rules of19th century are out of date. How to mix drinking and food must first understand that life is different due to personal preferences, and the combination of drinking and food must undoubtedly be matched with personal tastes at will. You can order wine and vegetables according to your own taste, even if the rules don't allow it, or the friends who eat at the same table are firmly opposed, you don't have to be shy or embarrassed. There are many things in life that seem to be mismatched, but they still seem so harmonious. But what should you do when you still can't decide what wine to use for dinner? Will you turn to these rules? Over the years, I have accumulated some experience that can solve your problem. These so-called "principles" do not tell you what to eat when drinking, but only explain how food and alcohol interact and interact with each other. When drinking, it is important to match food according to taste. Food and alcohol can be divided into four flavors, which define the range of wine and food collocation, namely: sour, sweet, bitter and salty.

Sour taste: You may have heard that wine can't go with salad, because the acid in salad greatly destroys the mellow taste of wine. But if salad and sour wine are used together, the acid contained in wine will be decomposed by lactic acid of salad, which is of course an excellent match. So you can choose acidic wine and acidic food to eat together. Acidic wine is shared with salty food and tastes good.

Sweetness: When dining, you can also choose dessert according to your personal taste. Generally speaking, sweets will weaken the taste of sweet wine. If you choose Chattonny in California with a small piece of grilled swordfish, the wine will be very sweet. However, if you put salad on fish, the fruit flavor in wine will be much less. Therefore, when eating desserts, desserts with high sugar content will cover up the taste of wine and lose its original flavor. You should choose a slightly sweeter wine. Only in this way can the wine keep its original flavor.

Bitterness: Still use the principle of "personal preference". Bitter wine and bitter food will reduce the bitterness. So if you want to reduce or eliminate bitterness, you can mix bitter wine with bitter food.

Salty taste: generally, there is no salty wine, but there are many wines that can reduce the salty taste of salty food. Many countries and regions in the world use lemon juice or alcohol when eating seafood such as fish. The main reason is that acid can reduce the salinity of fish and make it more delicious.

* How to use a knife and fork

British people and Americans have different eating habits. When eating meat and vegetables, the Englishman holds a fork in his left hand, with the tip of the fork facing down, and ties up the meat and sends it to his mouth. If it is a burnt vegetable, they will put it on a fork and put it in their mouth with a knife. Americans cut meat in the same way, then put down the knife in their right hand and change it into a fork, with the tip of the fork facing up and inserted under the meat. They will shovel up the meat and send it to their mouths instead of using a knife, and so will eating burnt vegetables. When eating, it is not against table manners to scoop it up with the child's back, but it looks really unsightly. When eating rice and other dishes, you can naturally turn jiaozi to the front and scoop it up, because the sunken part of jiaozi is designed for this purpose. At this time, you can also use a knife to assist the dining action. When scooping the dishes on the plate, use a knife to prevent the dishes from scattering outside the plate, so as to scoop the dishes on the plate clean. If there are dishes with sauce, you can also scrape the sauce with a knife, and then send the dishes and information together with a spoon or a spoonful of sauce. It is wrong to dip a spoon in the sauce, because in that case, when the food is delivered to your mouth, the sauce will drip everywhere and make a mess. When scooping up food with a spoon, hold the spoon with your left hand and put the food in the front belly of the spoon and send it to your mouth. If you don't need a knife, you can eat with your right hand in a relaxed situation with your friends. Rice should be scooped from the front, not from the back, which is easier to eat and more elegant and natural. When small pieces of food on the plate gather together, they can be blocked with a knife and then scooped up with a spoon. You can also use a spoon instead of a knife. Gather the dishes on the spoon with a spoon, and then use the spoon to send the food into the mouth. The use of a spoon for sauce is the same as that of a general spoon. You should push the food onto the sauce spoon with a spoon, instead of pouring the sauce on the food with a spoon, because the latter is against etiquette.

Types of * Dao and *

Knives and other silverware are called knives. Knives and knives are divided into meat, fish, appetizers and desserts, and spoons are used for appetizers, soups, coffee and tea, and seasonings. Seasoning spoon is a spoon used when adding seasoning, which is mostly used for dessert or fish dishes. The tableware used today is constantly changing with the change of cooking. In the set meal of regular western food, knives of different shapes are often used according to the characteristics of different cuisines, and not all of them are taken out at the beginning. When it comes to complete sets, it is easy to think of silverware on the dining table, but now most of them are 2-3 single discs. Therefore, the formal dining decorations filled with silverware on the dining table may only be seen at the wedding reception. Recently, the use of a set of knives and * has become less and less, and more and more people only eat 2-3 appetizers. Knives and * are changed without eating. Most of them eat appetizers with a set of knives and knives. And more and more restaurants put knives and spoons on the knives and on the right side of the plates. In any restaurant, the shape of the knife used by cook the meat is basically the same, but the knife used for cooking fish often varies from restaurant to restaurant. Especially recently, fish cookers with the same width as meat cookers tend to be gradually inclined, and those wider than this width are also common. There are also some fish cooking knives with wide blades and luxurious decorations on the blades. In addition, some restaurants use seasoning spoons instead of fish knives. Knives are like chopsticks racks in China. Sometimes the knife and * (or spoon) are placed in a group on the tool holder; Sometimes the knife, spoon and spoon are combined and put on the knife rest; Sometimes the knife and spoon are put together, so that the blade of the knife and the front of the spoon will not touch the tablecloth.

* How to place the knife and *

The shape of this meal is like a figure of eight. If you have a rest during the meal, you can divide the knife into dishes. The tip of the knife is opposite to the "one" or "eight" shape, and the knife faces yourself, indicating that you want to continue eating. If you are talking, you can hold the knife * but if you need to make a gesture, you should put it down and never wave it in the air. It should be noted that at no time should one end of the knife be placed on the plate and the other end on the table. Knives and knives have another very important function besides cutting food into the mouth. The arrangement of knives conveys the message of "eating" or "ending eating". The waiter uses this method to judge the dining situation of the guests and whether to clean the tableware for the next service. So I hope Jirun can remember the correct placement of tableware. It is particularly important to note that the blade side must face itself. There are two ways to set the rice: in the middle of the rice, put the bottom of the knife up and the edge side of the knife inward on the plate in parallel. The following placement methods are divided into English and French, no matter which way is ok, but French is the most commonly used one. Put your hands on the plate as much as possible to avoid falling off because of touch, and it is easier for the waiter to clean up. When attending a wedding reception, put the tableware in the "eating" position anyway, and put away all the dishes as soon as the host and guest finish eating. Therefore, when hosting a banquet, remember to take the guest as the center. At the banquet, you use a pair of knives for each dish, and the knives placed in front of you are taken from the outside in turn, because the order of knives is exactly the order in which each dish is served. The knife is used up, and the serving is over. When you need to talk or rest halfway, put the knife on both sides of the plate in a figure of eight. On the other hand, the handle is placed side by side on the plate, indicating that the dish has been used and the waiter will take the plate away. Appetizers or desserts, etc. If you can eat it directly with * Zi *, there is no need to deliberately use a knife. In family dinners or informal dinners with friends, soft dishes such as salad or egg-wrapped rice can also be eaten only with rice. But using a knife at a formal banquet can give people a more elegant and tidy feeling. In addition, in Europe and other places, people can often be seen eating bread in their right hand. No matter how neat and elegant you eat, this kind of dining can only be done at home or in popular shops, and it is absolutely not feasible in high-end restaurants. Unused knives can be put on the table like this and the waiter will take them away automatically. Although putting the knife and * on the plate is a message to end the meal, there is no need to put the clean knife on the dirty plate. Unused tableware can be put in its original place, but it is strange to stick to the rules of form. It is the most correct thing to improvise and deal with things according to the situation at that time. Even if you drop it, it's not embarrassing. It's embarrassing to bend down and pick it up. So when you drop something, you'd better call the waiter to help you pick it up. The waiter always pays attention to the situation of the guests, so he will bring new tableware soon. In case the waiter doesn't notice, you can raise your hand slightly to the waiter and try not to attract others' attention. The waiter's job is to make the guests eat more enjoyable, so try to ask them.

Thank you!