Business banquet etiquette, we know that the key to the success of a business banquet is to make full preparations, good communication is the premise, and understanding the necessary business etiquette is the magic weapon to win! The following is the business banquet etiquette I shared, I hope it will help you!

Business banquet etiquette 1 buffet lunch: try not to bring troublesome food.

Nancy works as the general manager's secretary in the Beijing headquarters of a famous multinational company. At noon, she will have a working lunch with the general manager and marketing director, mainly to study the marketing plan for the coming year. This is not a very formal meeting, mainly to communicate with each other at lunch time. Nancy knows that in the evening, the company will formally host President Zhang, China's biggest customer, to thank them for their support over the past year. She has arranged the hotel and menu in advance. Lunch is a buffet. Nancy doesn't want to lose points when having dinner with the general manager. When picking up food, she chooses some foods that can be eaten in one bite and gives up her favorite prawns and other foods that need human help. She knows that she may have to record the boss's instructions at any time, and she has no time to make up. Besides, the general manager is French and very particular.

Buffet etiquette: Buffet reception has its own characteristics. It's not like a banquet for Chinese food or western food. Everyone takes their seats and begins the dining process directly. Usually, the buffet does not involve the arrangement of seats, and everyone can walk back and forth in this area. When talking with people, you should try not to chew food in your mouth, and don't eat some laborious food when talking about business. You should pay attention to avoiding waste as much as possible.

Formal banquet: communicate in advance to arrange the climax.

After returning to the office in the afternoon, Nancy reconfirmed the banquet hall and menu of the hotel to prepare for the formal banquet in the evening. There are eight guests, and Nancy arranged a table card. I didn't send an invitation because I was an acquaintance and only had a few guests, but I still didn't feel at ease, so I picked up the phone and found manager Li of the other party's public relations department, explained the place and time of the dinner in detail, and seriously asked their boss about his eating habits. Manager Li told me that their boss is from Shanxi, and he doesn't like seafood very much, but likes pasta very much. After hearing the news, Nancy called the hotel again and readjusted the menu of the dinner party.

Nancy decided to go to the hotel half an hour in advance to see the arrangement of the dinner party and make some preparations on the spot. After arriving at the hotel, Nancy found the head waiter manager, talked about the main points again, and checked the preparations for the banquet with him. The banquet hall is divided into two rooms, with the reception room outside, where the host receives guests. Flowers and refreshments are ready, and the banquet hall is inside. All kinds of tableware have been placed on the round table of the Chinese banquet.

Nancy knew that the seat above the table facing the door was the host's seat, but for the sake of caution, she asked the foreman for advice. Pick out the desk card with the boss's name on it and put it on the owner's seat. Then put the other boss's desk card on the right side of the owner's seat. Thinking that the second-in-command of the client company is also very important, I arranged him on the left side of the host seat. Nancy put the boss's marketing director's desk card under the table, and then put the two business executives of the client company around him. In order to facilitate communication, Nancy arranged her seat in the same direction as manager Li of the public relations department.

It should be said that all the preparations for the dinner are ready. Nancy watched 15 minutes, and then went to the lobby of the hotel to wait. Seeing that the general manager and his party arrived at the hotel gate 10 minutes in advance, Nancy gave a brief report on the arrangement when she sent them to the banquet hall. Nancy immediately returned to the hotel lobby, waiting for the arrival of President Zhang and his party. Almost every minute, the guests she greeted arrived on time.

According to Nancy's careful arrangement, the dinner went smoothly. The host and guests are smiling, and the customers keep praising the delicious food, which is exactly what they want. At this time, the foreman manager led the waiter to pour the noodles like a performance. The guests burst into laughter immediately after seeing it and said happily, your work is really meticulous. Nancy's general manager is also happy to say that this is Nancy's credit.

Seeing that both the host and the guests were satisfied, Nancy secretly summed up her experience. In the afternoon, she adjusted the menu according to the taste of the guests and removed precious dishes such as abalone, which not only saved money, but also won the favor of the guests.

It seems that the key to the success of an important business activity is to make full preparations, good communication is the premise, and knowing the necessary business etiquette is the magic weapon to win!

Intimate reminder: I'll introduce you to some details of business banquets.

Restaurant selection: business opportunities at banquets: Generally speaking, it is best to choose private rooms with sofas for banquets. If you are not familiar with the guests, let's talk about things before the seniors arrive. The advantage of doing this is reassuring. If you are familiar with the guests and it is not complicated, just show your attitude, don't say it at dinner, just say "help me" at the last farewell. Of course, everything should be based on respecting the requirements of the guests.

There are rules for seating: the position opposite the door is the position to pay the bill, and the right hand is VIP. It is best to sit opposite your assistant (deputy host) and run a leg. If the number of people coming from both sides is similar, it is better to sit separately, which is conducive to private communication. Don't sit on the other side, just like negotiation.

Toast rule: Generally speaking, it is disrespectful to respect more guests, but it is ok to respect more important guests. Don't interfere with other people's toasts. In addition, as a deputy, toasting is also skillful. Generally, we should say "a toast to you on behalf of the boss" euphemistically, so as to take into account the subtle differences between the two sides.

How to eat western food: you need to cut it with a knife and eat one piece at a time. Noodles are rolled with forks. Bread should be torn off by hand and put into your mouth, not eaten with your mouth. Don't make any noise when you drink soup. Fruit is eaten with a fork.

Proper use of tableware: the left fork fixes the food and the right knife cuts the food. Tableware is taken from the outside to the inside, and each tableware is used once. Don't pile the knives and forks on the right before you finish eating. Put your hands to the right, so that the waiter will think that you have finished eating and will take your food down.

When invited to dinner by the boss, have dinner with the boss.

When invited by the boss: when invited to dinner by the boss, generally do not bring your partner unless otherwise specified. When you accept the boss's invitation, don't tell your colleagues in the office. They will be inexplicably sad and even have a negative impact on your colleague relationship. It's good to keep silent when you are treated by your boss. If the boss doesn't invite you publicly, he probably doesn't want others to know.

Be careful when you invite your boss to dinner: as a subordinate, you should be careful when you invite your boss to dinner. Even if you have a deep friendship, you can't be careless (see what kind of people your friends and boss are). Inviting the boss to dinner is of course more complicated. Make proper use of special occasions, such as when important work comes to an end (it is best to take a few days off within half a month after the task is completed). You have just been promoted and want to give your boss a very important suggestion during the Spring Festival. ...

If you don't know the boss very well, wait a few years before inviting him. If you haven't had a chance to get to know him, there is no need to invite him, otherwise it will embarrass each other and may not be beneficial to your future. Should the new manager invite the boss to dinner? The working lunch is ok, there will be many things worth talking about, but it is always a little reluctant. It seems inappropriate to invite the boss to be a guest at home. If you have a relatively stable relative relationship, it depends on the timing.

Business banquet etiquette 2 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. You can use words like "please help my guests order first" to let the service staff avoid confusing the order.

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-it's actually quite good most of the time.

6. Never ask for a wine 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

Wait for the host to start eating first-he spread out the napkin, which 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.

You can try to make eye contact when you need to call a waiter. If the other person doesn't notice, you can use gestures-raise your right hand, and your index finger is slightly higher than 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 a service tip-put the knife and fork on the plate at an angle of 10: 20, which means that you have finished eating the dishes and the waiter can take away the tableware.

14, talk about 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

Seating: basically, according to the principle of respecting the right, the main guest is arranged on the right of the host, and the second guest is arranged on the left 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 eat whatever you like.

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 vegetables, chicken, duck, fish and meat dishes are generally more expensive than food markets 1- 1. Five times is normal, unless it is a special dish or a dish with very delicate workmanship. If it's more than twice, people will die. 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. I advise you not to touch the menu marked "Current Price". The special dishes of the day specially launched by the store must be the main points. Specials are generally "loss-making dishes" sold by restaurant owners to attract old customers.

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 take special promotions and put them on the "water label" of the restaurant, and the waiter will recommend these dishes when the guests order.

Reception and dining etiquette

Generally speaking, seating is based on "respecting the east" and "facing the gate". If it is a round table, the host and guests face the gate. In terms of the distance from the host and guest, the closer the host and guest are, the more respected they are. At the same distance, the left side is more respected than the right side. If it is the square table, the right position on the side of the gate is the host and guest; If it is not facing the gate, the right seat on the east side is the chief. If it is a big banquet, the arrangement between tables should be that the chief is in the front, with 2, 4 and 6 seats on the left and 3, 5 and 7 seats on the right. According to the identity, status and intimacy of the host and guest, they should sit separately.

The host should arrive early, and then wait by the door to show the guests their seats; The invitees are seated according to the host's arrangement.

Generally speaking, if your boss is present, you should lead the boss to the main seat, and then ask the customer to sit on the left side of the main seat, which is the highest level, unless the master's leadership level is very high this time.

After ordering, you can ask "I ordered, I don't know if it suits several people's tastes", "Would you like something else" and so on.

If time permits, you should wait for most of the guests to arrive, distribute the menu to the guests and invite them to order. Of course, as a formal banquet, you need to worry about the budget. If you want to control the budget, you need to do more homework before cooking. It is important to choose the right place to entertain guests, so that guests can know your budget greatly. Generally speaking, you pay the bill, and the guests are not too embarrassed, so you are the host. If the boss is at a banquet, don't let him/her order because he/she respects him/her or thinks he/she is experienced in entertainment unless he/she asks for it. Otherwise he will feel that he is not decent enough.

If it's a dinner party, don't be too active when ordering, let the host order. If the other party asks in good faith, you can order a dish that is not too expensive, and everyone is not afraid. And remember to ask the person at the same table, "Is there anything you don't eat?" Or "What do you prefer to eat?" Let everyone feel taken care of.

When ordering, be sure to know fairly well and follow the following three rules:

Look at the composition of personnel. Generally speaking, one dish per capita is a general rule. If it is a dinner with more men, the amount can be increased appropriately.

Second, look at the combination of dishes. Generally speaking, it is best to prepare a table of dishes well, mix hot and cold, and try to be comprehensive. If there are many men on the table, you can order more meat, and if there are many women, you can order more light vegetables.

Third, look at the importance of banquet. If it is an ordinary business banquet, ordinary dishes from 50 yuan to 80 yuan are acceptable. If the object of this banquet is a key person, order a few dishes with enough weight, such as lobster, swordfish, shad, then abalone, wing powder and so on.

Another thing to note is that when ordering, don't ask the waiter about the price of the food or bargain. This will make your company look petty in front of customers and customers will feel uncomfortable.

After ordering, you can ask "I ordered, I don't know if it suits several people's tastes", "Would you like something else" and so on.

People in China are generally very particular about eating, and they are also very particular about eating. With more and more attention paid to workplace etiquette, eating at the business table is also more particular. Take Chinese food as an example to teach you how to be polite and elegant at the dinner table.

At the beginning of the Chinese banquet, the first wet towel sent by the waiter is to wipe your hands. Don't use it to wipe your face. When lobster, chicken and fruit are served, a small lemon with lemon slices or rose petals floating is not a drink, but is used to wash hands. When washing your hands, you can wet your fingers in turn, rinse them gently, and then dry them with a small towel.

After the guests are seated, don't start eating right away. The guests can't start until the host raises his glass to signal the start. Pay attention to manners when eating. Don't move chopsticks until the food is transferred to yourself when you are holding the food. Don't grab it in front of your neighbors. It's not advisable to pick too many dishes at once. Don't persuade foreign guests repeatedly, but introduce the characteristics of Chinese food to each other. It's up to him to decide whether to eat or not. By analogy, when attending a banquet hosted by foreign guests, don't expect the host to give you food repeatedly. If you wait for others to help you, you can only starve.

Chewing slowly after picking vegetables is not only conducive to digestion, but also a etiquette requirement at the table. If a large piece is stuffed into your mouth and wolfed down, it will give the impression of greed. Don't be picky about food when eating, or just stare at your favorite food, or pile your favorite dishes on the plate in a hurry. The action of eating should be elegant. Don't touch your neighbor while eating. Don't put the plate on the table. Don't spill the soup Don't spit bones and fishbones in your mouth on the table. Cover your mouth with a napkin, take it out with chopsticks and put it on a plate. Don't eat the food on the table. Don't play with bowls and chopsticks when eating, and don't take others directly with chopsticks. When picking teeth with a toothpick, cover your mouth with your hand or napkin. Don't let the tableware make any noise or make unnecessary noise, such as "purring" when drinking soup and "banging" when eating vegetables, which are vulgar expressions.

After eating, you can wipe your mouth with napkins, napkins or small towels sent by the waiter, but it is not advisable to wipe your head, neck or chest; Don't burp or burp uncontrollably after meals; The guests can't leave the table until the host signals the end.

Matters needing attention in reception and dining

1, pay attention to food safety and hygiene.

Food safety and hygiene is the first and most basic etiquette requirement. All food, dishes, porridge, cakes, snacks, drinks, etc. Must meet the requirements of safety and hygiene, reasonable nutrition.

2. Respect the food, eating methods and dietary taboos of the guests.

"Owners respect others." How to show respect to others, and how to show it, the key is to take the guest as the center. In catering reception, special attention should be paid to respecting the guests' good dishes, eating methods and dietary taboos.

3. Highlight local characteristics

Highlighting local flavor and food folklore is of great significance to increase the freshness and happy experience of guests in catering reception, make them leave a beautiful and unforgettable impression and save catering costs.

4. Clean dining environment

The dining environment, especially the banquet environment, should be spacious, clean, ventilated, solemn and generous, and the layout should be reasonable. Chinese banquets generally use round tables to set seats, while western banquets use long square tables. When the banquet hall needs to hang a welcome banner, it is usually hung on the wall behind the main table. Can decorate flowers, carve flowers, etc. In small amounts. Now people pay more and more attention to the theme design of banquets.

5. Choice of meals and meals.

The traditional dining form is the joint dining system, in which everyone forms a table, and the dishes should be divided when using the joint dining. Chinese buffet not only has the characteristics of free and unrestrained western buffet, suitable for extensive communication, but also chooses Chinese dishes in the setting of dishes, so it is deeply loved by people.