First, the arrangement of seats

(1) Western food more than the use of the long platform, in addition to the main stage of the large-scale banquets, can be used in the round table. Formal banquets are generally arranged seats, can also be arranged only for the main guests of the seats, other guests only row table or free to seat. Regardless of which method, should be notified to each attendee before seating, so that everyone has a number in mind (can be marked on the invitation to the table number).

(2) Western-style seating arrangements, the same table seats high and low, the distance from the master's seat depending on the right high left low.

(3) Western customary men and women cross-arrangement, subject to the location of the hostess, the guest of honor sits on the right side of the hostess, the guest of honor Mrs. sit on the right side of the host.

(4) held more than two tables of the Western banquet, each table should be the first master, its position should be the same as the master of the main table, and its guests also according to the seating arrangement of the main table method of seating.

(5) seating arrangements in special circumstances, can be flexible, such as the identity of the guest of honor is higher than the master, in order to show respect for the guest of honor, can be arranged in the master of the master of the position, and the master sat in the position of the guest of honor, the second master sat on the left side of the guest of honor.

Second, the order of Western food

Taste Western food, should know the order of Western food. The so-called Western food order, here is to enjoy Western food when the formal order of serving.

The order of dishes in Western food is significantly different from Chinese food. For example, in Chinese food, soup is the standard "ending song" of the meal; while in Western food, soup is used to "start". It should be noted that, Western food also has a meal and casual dining, its Lei order, the two are very different.

1. The order of the meal

Western meals, especially the more formal meals, the order is not only complex and varied, and very careful. In most cases, the Western-style meal is often composed of seven or eight dishes. A complete meal, meal time of about 1-2 hours.

(1) appetizers. The so-called hors d'oeuvres, that is, the dishes used to appetize the eaters. Because it is the first to the table in Western food, so it is also called the first pot. In the main meal of western food, sometimes it is not included in the formal order, but only used as a "prelude". In most cases, appetizers are composed of vegetables, fruits, meat, seafood and other components of the platter, mostly in a variety of sauces from cold, not only the color is pleasing to the eye, but also pleasant taste.

(2) soup. Soup is essential in Western cuisine, its taste is fragrant and rich, with excellent appetizing effect. According to the traditional way of speaking, soup is the western food in the "trailblazer". Only when you start to drink soup, you can be considered to formally start eating Western food. Western food soup has white soup, red soup, broth and other kinds of soup. To enjoy Western food, only one kind of soup.

(3) the main course. The main course is the core of Western food. Western food is usually cold and hot, but most of the main hot dishes as the protagonist. More formal western food, generally on a cold plate and two hot dishes. In the two hot dishes on the table, often also pay attention to one is a fish dish, another is a meat dish, and sometimes add a seafood dish. In the main course of Western food, meat dishes are used to represent the grade and level of dining.

(4) snacks. After eating the main course of Western food, according to the need to order some such as cakes, cookies, toast, pies, sandwiches and other snacks, so that those who have not eaten enough to fill their stomachs. If you are already full, you can not eat.

(5) dessert. The most common desserts in Western cuisine are pudding, ice cream and so on. These desserts are regarded as an example of lei when it comes to the main meal. Therefore, diners should try them as much as possible.

(6) hot drinks. Before the end of the Western meal, hot beverages should be served to the diners as a "finale". The most formal hot drinks, black tea or black coffee without anything. It should not be served at the same time. The main purpose of hot beverages is to help the diner digest. Hot beverages can be consumed at the table or in a different place, such as a lounge or living room.

2. The order of the meal

The main meal of Western food, mostly seen at banquets or other important holidays. It is more grand, but often costly and time-consuming. In general, people always simplify the Western-style meal, that is, the Western-style meal. Its order is mainly composed of appetizers, soups, main dishes (each one), desserts, hot drinks and so on.

Third, Western tableware

Learning Western etiquette, mastering the use of Western tableware is one of the key elements. In all of the Western tableware, knife, fork, spoon and napkin is the most representative. The following are introduced.

1. Knife and fork

Knife and fork is a collective term for the two types of Western tableware: knife and fork. They can be used together or separately. But more often than not, the knife and fork are used together.

Mastering the use of knife and fork, you need to learn the specific categories of knife and fork, the use of knife and fork, hints and other three aspects of knowledge.

(1) Categories of knives and forks and their placement.

In the formal Western banquet, the food is one by one on the table, and every time you eat a meal, you need to change a set of knives and forks. That is to say, each eat a meal, should be equipped with a special, different categories of knives and forks, never from beginning to end only use a set of knives and forks, and can not be indiscriminately used indiscriminately without distinguishing the knife and fork.

Enjoy a Western-style meal, in front of each of the diners on the table, will be placed on the knife and fork specifically for their personal use, such as eating butter with a knife and fork, eat fish with a knife and fork, eat meat with a knife and fork and eat desserts with a knife and fork and so on. In addition to their different shapes, these knives and forks have specific positions.

The knife used for eating butter does not have a fork to match, and its correct position is placed across the front of the left hand of the diner.

The knife and fork used for fish and meat should usually be placed on both sides of the plate in front of the diner with the knife on the right and the fork on the left, so that it is easy for the diner to take it from the outside to the inside of the plate from both sides.

The knife and fork for dessert should be the last to be used, and are usually placed horizontally on top of each person's plate.

(2) Use of knife and fork.

The correct way to hold a knife is to hold it in the right hand, with the thumb against the side of the handle, the index finger pressed on the handle, and the remaining three fingers bent to hold the handle. When not using the table knife, it should be placed across the top right of the plate.

The correct way to hold a fork if the fork is not used with a knife, the right hand fork to take food fork tines up. When the knife and fork and use, the right hand holds the knife, the left hand holds the fork, fork tines down fork meat; meat was cut down, first put down the knife, fork for the right hand, with a fork fork on the meat to the mouth.

Fork and knife and use the British and American style two. British style of using the method requires diners in the use of knife and fork, always right-handed knife, left-handed fork, while cutting the fork and food, this method seems more elegant; American style of the specific practice is the right knife and left fork, a drum to eat all the food cut, and then the right-handed knife placed diagonally in front of the dinner plate, will be the left-handed fork for the right hand, and finally the right-handed fork on the meal.

Note when using the knife and fork when using the knife and fork dining, regardless of which way should pay attention to the following points: ① cutting food, do not make a clanging; ② cutting food, should start from the left side, from the left to the right and gradually; ③ cutting food, should be sunk in both elbows, back and forth to move, do not open the bow left and right, elbow raised too high; ④ each piece of food cut, should be just right for the entrance, generally should be in the form of a dinner plate. The size of each piece of food cut, should be just right for the entrance, generally should be shoveled with a fork and eat, not with a fork and knife to eat, not with a fork fork up after a bite and eat; ⑤ both hands at the same time when using a knife and fork, the fork tines should be down, the right hand holding a fork to eat should be made to fork tines facing up, temporarily put the knife and fork down, do not make the knife and fork outward; ⑥ if the knife and fork fell to the ground, should not be continued to use, and should be asked to waiter for another pair.

(3) knife and fork hints.

By placing the knife and fork in different forms, the diner can suggest to the waiter whether I want to eat another dish.

Suggesting that it is not yet finished during the meal, the diner if the knife right fork left, blade inward. Fork tines facing down, the two in the shape of "eight" on the plate, is to imply that the waiter: this dish has not been used.

Hints can be removed if the diner finished a dish, or because it is not suitable for the taste and do not want to eat, you can knife right fork left, blade inward, fork tines up side by side on the table, or knife on the fork down side by side on the dinner plate. This practice is to imply that the waiter, you can remove the knife and fork together with the dinner plate to the table.

2. Spoon

Spoon is also called spoon. When tasting Western food, the spoon is an indispensable main tableware. There are two types of spoons in Western cuisine,

a soup spoon, its shape is larger, usually placed on the right side of the diner's knife at the outermost end, and with the knife side by side; the second is the dessert spoon, in general, it is placed in the dessert eaters to eat desserts with the knife and fork directly above, and with it side by side. The correct way to use a spoon is to hold the handle of the spoon between the thumb and forefinger of the right hand, holding the spoon so that it rises sideways and does not drip on the outside of the plate. The spoons on the table are for mixing drinks. Whatever the drink, remove them from the cup and place them on the tray when you are finished.

The following points should be noted when using the table spoon:

(1) The table spoon can be used to drink soup and desserts, but never directly to scoop tea, coffee, and any other staple food and dishes.

(2) When eating with a spoon, do not overdo it. Once you take a spoon, use it all at once, and don't savor a spoonful more than once.

(3) Use the spoon cleanly, not to stir in soup, sweet crystals, tea, or coffee.

(4) Don't put a used spoon back in its original place, insert it into a dish, or put it in a soup plate, tea cup, or coffee cup. The right thing to do is to put it on the plate.

3. Napkin

Napkins in Western food in addition to cleaning clothing, wipe the role of the mouth, there is a special role is to play a role in suggesting.

(1) implies the beginning of the meal. By convention, when enjoying Western food, dining guests are to the hostess consciously aligned, when the hostess for their own napkins, generally equal to the formal announcement of the start of the meal.

(2) implied temporary leave. If you need to temporarily leave in the middle of the meal, often without fanfare to inform others, but as long as the napkin placed on the chair surface of their own seat can be.

(3) imply the end of the meal. When the hostess put their napkins on the table, meant to announce the end of the meal, other guests should see this scene consciously leave.

The choice of tableware should be based on the order of food to determine, in general, according to the rules of Western food, eat what dishes with what tableware, drink what drinks with what wine glass.

Fourth, Western dining etiquette

(1) on time to the banquet. Western-style banquets generally start on time, therefore, should be invited to the banquet can never be late, and can not be too early.

(2) the host and hostess at the door to welcome. See the host, just shake hands with the host can, do not have too many pleasantries. Because the guests will come one after another, such as chatting with the host, not only impolite, but also hinder the reception of other guests.

(3) Women first. When seated, the man should pull open the chair for the woman next to him, please ask her to sit down, and then sit down; meal time should always take care of the lady. Ms. accept the service, do not forget to thank the male guests.

(4) Banquet from beginning to end, guests must always pay attention to the hostess's behavior, so as not to be rude. For example, the occasional late guest seated, when she stood up from her seat to meet, greet, the male guests, must also be accompanied to stand up. When each dish comes up, it is also necessary to be greeted by the hostess before you can start eating.

(5) before the table, each guest in front of a white Western-style napkin, which is to avoid eating stained clothes. In Western families, daily meals, more tucked it in the collar. But when attending banquets, it is placed on the lap. Larger napkins, usually only half open, folded and spread. When you leave the table after the meal, pick up the napkin and put it on the table casually. :

(6) When entertaining at home, the man of the house serves most of the important dishes, especially poultry or roasts that need to be cut up.

It is usual to wait until everyone has a dish in front of him, and the hostess has taken up her fork, before eating together. Sometimes, because there are too many guests, waiting for a long time for fear that the food will be cold and unpalatable, the hostess may invite the guests to eat first, and at that time, it is also necessary to wait until the neighboring guests have all the food before starting to eat, which is in line with the etiquette.

(7) When eating meat, there are two ways: one is to eat while cutting, and the other is to cut the meat (such as steak) first, and then put the knife on the right side of the food plate, and eat with a fork alone.

Meatloaf, omelettes, and salads are eaten without a knife, only with a fork.

If there is gravy in the meat dish, dip the bread in it if you want.

You can't use a knife or fork to eat bread, just tear it with your hands.

Fried potato chips, fried meat, celery, asparagus, etc., also do not need a knife and fork, as with the bread, can be held in the hand to eat, but to take the food, limited to the use of the thumb and forefinger dipping, can be used to eat in front of the hand towel to wipe their hands.

Desserts are eaten with a fork or spoon.

(8) It is not necessary to put down the knife and fork when talking, you can talk and hold the fork at the same time. If the guest puts his fork down, the hostess may think he has finished that dish.

(9) If the hostess asks the guest if he would like to add a little more food. The guest can take the opportunity to express his appreciation for the dish prepared by the hostess.

For example, when the host asks the guest, "Let me give you some more chicken, okay?" The guest can say, "Yes, thank you, this chicken is delicious." Or, "Thank you, I don't want any more, this chicken is delicious."

(10) As in Chinese etiquette, the hostess stays with the guest who eats the slowest. As soon as they have finished what they are to eat, they should place their knives and forks side by side across the plate. The spoon should be left in the soup bowl. If there is a saucer resting on the bottom of the bowl, leave it on the saucer. The teaspoon should not be left in the cup, but on the saucer. When another cup of tea or coffee is desired, the cup, saucer and teaspoon should all be handed to the hostess.

It is not polite for a guest to leave the table during the meal or before the hostess has indicated the end of the meal; if it is necessary to leave the table, the hostess should be asked to excuse him. When the hostess indicates the end of the meal, she rises from her seat, and at the same time, all the guests should rise with her. It is the etiquette of the male guests to help them return their chairs to their original places after the female guests have risen.

Western food etiquette step 2

(a) the basic etiquette of dining

1, drinking soup, chewing never make a sound. This is the difference between humans and animals.

2. Do not burp loudly in public.

3. Do not bump cups and plates. Do not move dinner plates.

4. Put knives and forks down gently and don't make scraping noises.

5. Do not wave your knife and fork or point them at people when speaking.

6. Not bending over to eat. This look is really poor and wretched.

7. Cut the food into bite-sized pieces and put them in your mouth, not just half a bite.

8. Don't look at the bottom of the plate for the name of the label.

9. Start with the outermost left and right knife and fork for each course.

10. Use the cup that is in front of you on the right, not someone else's cup.

(2) The use of Western tableware rules

Chinese tableware is only a pair of chopsticks, while the Western tableware is a wide range of a whole row. Please relax, tableware arrangement, but in fact only for the four dishes and prepare. These four dishes are appetizers, soup, fish, meat, just tableware all together out only.

1, knife and fork arrangement: knife and fork together, knife blade inward

The knife and fork arrangement is a signal, which tells the waiter when to take away the plate. If the knife and fork on both sides of the plate, that is still in the diet, on the contrary, the knife and fork placed in parallel, that is the end of the meal. Another way of placing knives and forks is to use only one set of knives and forks from beginning to end of the meal in a popular restaurant. After the plate is taken away, the used knives and forks will still be left on the table to continue to eat the next dish. At this point, do not put the knife and fork directly on the table, but will be placed between the tines of the fork, and the blade facing down.

When you're done eating, you can put the knife and fork on the plate together and keep the blade facing inward, which will not only make your table more tidy, but also make it easier for the waiter to clean up the tableware.

2, communal cutlery: both hands, more elegant

When you eat in the restaurant, you will encounter some dishes do not do a person or food can be shared with each other in the case, such as: paella or a large plate of salad, etc., such as for multiple consumption of food, will be accompanied by a male fork and a female spoon.

It's not elegant to use only one hand to hold the spoon and fork when picking up a dish. That's a professional waiter's skill, and it's not necessary for the average person to know how to do it. It's more elegant to use both hands: the right hand spoon on the bottom, the left hand fork on the top. You put the food on the spoon, press it with the back of the fork, and put it on your plate.

Remember to gather the food in the center of your plate after each serving, and keep the handles of the fork and spoon facing your partner, so that the plate looks nice and is easy for others to pick up.

(3) Eating without utensils

Salty snacks can be taken directly with the hands, and there are some foods that are eaten without utensils and held in the hands, called Finger Food, which is usually served before the pre-dinner drinks and the main meal.

The function of Finger Food is that it protects the stomach lining by filling up the stomach before drinking a pre-dinner drink. In addition, when you are fasting, your blood sugar drops, and a little bit of food can make you feel much more calm.

The more common savory snack is Canapé, which is a small slice of thin bread or crackers topped with ham, smoked fish and so on. They usually come in three pieces, so you can just eat them with your hands. Eat it all in one bite, not just half of it, it's not elegant.

With one hand and two fingers to grasp the edge of the snack, bread must be spread with a knife butter, bread is basically a hand peeled off a mouthful of butter. However, grape bread and German black bread can be easily crumbled by hand, so use a knife to cut a slice of bread in half, spread all the butter on it, and then hold it in your hand and eat it in a few bites.

(D) eat pizza with a knife and fork

Pizza, like we eat buns, steamed buns, there are no clear rules, can be free to play. But pizza is sticky, soft, very difficult, how to eat will not be sloppy?

Napoli style (Napoli) pizza is thick crust on the edge, thin crust in the middle, so it is not very convenient to eat directly by hand, the knife can be used to cut down the first half of the triangular tip of the soft place with a fork to eat; the rest of the hard place is better to take, can be eaten directly with the hand.

American pizza is the most common kind of thick crust, easy to use the hand directly to eat. Most pizzas are made with mozzarella cheese, which sticks to the pie and is hard to break, and is also used with a knife and fork to help clear up the "tangles".

Western dining etiquette step 3

After the start of the meal, you must not bury your head in the sand and just focus on eating, Westerners in the meal for the table communication is very important. What are the Western restaurant dining etiquette, let's take a look.

Learn to compliment your host

Make compliments a habit, but don't let people think you're fawning. You need to learn to genuinely praise your hosts and the food they serve.

Tip: Don't wait until the host asks if the food is delicious, but before!

Drinking in moderation

Drinking should be done in moderation. During the meal, the host may provide dessert wine, champagne, or after-dinner wine (liqueur) in addition to dinner wine, so the amount of each kind of wine should be appropriate, or you may end up getting drunk and making jokes.

Warm tip: If you don't want someone else to refill your glass, you need to basically make sure it's in its original state.

Serving portions

For each dish, guests are usually served a small portion. When you are finished and the host asks if you would like more, your acceptance will be a sincere compliment to the host, and you can say, "That was delicious, thank you, I'd like to savor it a little more!" If you politely decline, you can also say, "Thank you, I'd like to save room for the next dessert!" Of course the host will also ask about how you feel about the dish, if it was to your liking, if you liked it, etc.

For the wines at the table, remember two main principles. The first is to never refill your own wine. If you want to order more wine, you need to wait for someone else to offer it to you, and you also need to ask your neighbor if they need more wine. Only if someone else offers to refill your glass should you accept and refill your glass. Secondly, never fill your glass to the brim, and generally pour no more than one-half of the glass's capacity.

How to eat a salad

Salads are usually served before the main course, but the French usually serve them after the main course and before the cheese. Note that when eating lettuce and other leafy greens, you should never chop the leaves; instead, you should use a knife and fork to fold the leaves into small squares, which are then forked and brought to your mouth.

Cheese eating

Usually at the end, the host will offer a plate of cheese. The cheese is usually served with bread, not with crackers. Cheese cutting is very delicate, rectangular cheese should be cut from the short side, square cheese can be cut into two rectangles or three-dimensional triangles, three-dimensional triangular cheese should be cut from the long side, round cheese is usually cut into wedges.

Warm tip: If you don't know how to cut the cheese, watch carefully how the host or other guests cut it.

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