China has a long history of culture, not to mention the culture at the dinner table. We have always been a country of etiquette, so we must pay attention to some dining etiquette in Chinese banquets. The following is my arrangement of Chinese tableware etiquette, hoping to provide you with reference and reference.

Chinese tableware setting etiquette 1

The arrangement of dishes is to arrange the dishes on stage according to a certain pattern. The basic requirements for arranging dishes are: paying attention to plastic arts, paying attention to manners, respecting the guests and guests, and being convenient to eat. Moreover, there are many manners in the decoration of the dining table. Generally, there are chopsticks, spoons, dishes taking plates, seasoning plates, soup bowls, tea cups, wine glasses, etc. in front of each seat, and sometimes there are utensils or napkins for placing bones.

The specific requirements for placing dishes are as follows.

1. Set the dishes in a moderate position. Dishes should be placed in front of small tableware at appropriate intervals. If there are several groups of customers sitting at a table, the dishes in front of each guest should be relatively concentrated, and there should be a certain interval between them to prevent mistakes. Chinese banquet dishes are generally placed from the middle of the table to the surrounding.

The big platter of a Chinese banquet and the first dish in a big dish are usually placed in the middle of the table. If you use a turntable, you should first put it in front of the guest of honor. Soup dishes, such as tasting pots, casseroles, warm pots and candle cups, are usually placed in the middle of the table.

2. The face of the first dish in the banquet should be facing the theme, and the face of other dishes should be turned around. The so-called noodles of dishes are the most suitable side for viewing. The noodles of all kinds of dishes are: plastic dishes with heads, such as roast suckling pig and cold dish proud as a peacock, whose heads are noodles; The plastic dishes with hidden heads, such as roast duck, eight-treasure duck, eight-treasure duck, etc., have a plump body to look at; In general dishes, the part with fine knives and beautiful colors is the face.

Chinese tableware display etiquette II

Chinese food culture is profound and has a long history, and China is a country of etiquette, so food etiquette naturally becomes an important part of food culture. With the continuous communication between Chinese and western food cultures, Chinese food is increasingly favored by foreigners.

The catering etiquette of Chinese food is said to have started from the Duke of Zhou, and it has evolved for thousands of years. Of course, there will be no more days like "Meng Guang took over the Liang Hong case", but it has finally formed a set of catering etiquette that is generally accepted today, which is the inheritance and development of the ancient catering etiquette system. Chinese food etiquette varies according to the nature and purpose of the banquet; Different regions are also very different.

There are six kinds of tableware for Chinese food: cups, plates, bowls, plates, chopsticks and spoons. At a formal banquet, the water glass is placed at the top left of the dish, and the wine glass is placed at the top right. Chopsticks and spoons can be placed on special seats or in paper sleeves. Public chopsticks and spoons are best placed on special seats.

Chinese tableware display etiquette 3

In Chinese banquets, round tables are often used to arrange dishes and drinks. There are two ways to arrange the pecking order of the round table.

The first case is a small banquet consisting of two tables. This situation can be divided into two horizontal rows and two vertical rows. When two tables are arranged horizontally, the left is the first priority and the right is the second priority. The right and left mentioned here are determined by the position facing the main entrance. When the two tables are arranged vertically, the table times should be far above and near below. The distance mentioned here is based on the distance from the main entrance.

In the second case, it is a banquet composed of three or more tables. When arranging the number of tables for a multi-table banquet, we should not only pay attention to the rules of "positioning the other tables", "taking the left as the respect" and "taking the distance as the top", but also take into account the distance between other tables and the main table. Generally, the closer to the main table, the higher the number of tables; The farther away from the main table, the lower the number of tables.

When arranging tables, the size and shape of the tables used should be basically the same. Except the main table can be slightly larger, other dining tables should not be too big or too small.

In order to ensure that the attendees can find their table in time and accurately during the banquet, they can indicate the other party's table on the invitation, hang a schematic diagram of the banquet table arrangement at the entrance of the banquet hall, arrange an usher to guide the guests to sit according to the table, or put table cards (written in Arabic numerals) on each table.

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