You must know the pouring etiquette. In China, the wine table culture is unique to China. As early as a long time ago, China people have mastered the brewing technology, and excellent pouring etiquette reflects a person's quality. So let's take a look at the pouring etiquette that must be possessed!

The way of pouring wine

1, when pouring wine for others, it is polite to go to him and pour it, instead of holding his glass opposite you.

2, holding the bottle, the trademark is facing yourself, and the hand is held in one third of the bottle.

3, it is best not to take the other cup when pouring wine, which is only for health reasons; As above, elders can also pick up each other's cups and pour wine, so they should handle it with care.

4. When pouring wine, you can't point the bottle mouth at the guest. You should hold the cup slightly obliquely with your left hand and pour the wine gently along the inner wall of the glass. After pouring the wine, you should quickly rotate the bottle mouth for half a turn, and then slowly erect it to avoid the wine dripping out of the cup to keep the cup beautiful.

Order of pouring wine

1, host and guest, young and old in order In some large banquets, the etiquette of pouring wine has the style of host and guest. Usually, the host has a strong initiative and pours wine for the guests present after making an opening speech. When the wine is served for the first time, the host usually pours the wine for the guests himself. Generally speaking, guests are seated according to the principle of respecting the right, so the order of pouring wine should be counterclockwise, that is, the guests on the right side of the host should pour wine in turn, and finally it is their turn. If the guest finishes the first round of wine, the host doesn't have to pour it for the guest himself. Usually, this situation is the principle of proximity, adding wine for the guest. But if you sit with your elders, the host must first pour the wine for them, which is basic courtesy.

2, leaders drink each other before it's their turn to toast, when toasting, be sure to stand up and raise your glasses with both hands.

Details of pouring wine

1, when pouring wine, the cup can be lifted or misbehaved. According to etiquette, in order not to spill wine, the cup should be misbehaved, but the opinions of the guests must be sought in advance when pouring wine. Generally, the liquor can be served on the 7 th and 8 th floors, and the wine label should be directed at the guests after pouring.

2. It is impolite to accidentally spill wine on the guests during the pouring process. Therefore, in order to avoid this embarrassment, you can put a towel on the bottle neck to prevent it from slipping, and the bottle mouth should be upward as far as possible to avoid spilling wine.

3. When the leader drinks with you, no matter how much the leader drinks, he should do it first, raise his glass with both hands, and the cup should be low.

4, men respect women's wine, should have a graceful explanation, I drink, you are free, which allows the woman to feel your care and grace.

Pour wine etiquette

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First of all, when pouring wine, the correct way is usually that the glass is only half full.

No matter whether the banquet is held at home or in a restaurant, if you are offering precious wine, be sure to show the wine bottle to the guests.

If you only provide ordinary wine, please pour the wine into a glass bottle with a stopper in advance. The glass bottle does not need to be placed on a mat or a silver plate.

Most sommeliers think that wine with increased alcohol concentration should be poured into a glass bottle with a stopper before being served.

The temperature of red wine should be equivalent to room temperature. If your red wine is too cold, ask the guests to warm it by hand.

Please put the liquor in the refrigerator at least two o'clock in the morning before the banquet, or put it in an ice wine cooler with ice cubes and ice water for 20 minutes. Remember, the better the quality of liquor, the shorter the cooling time. If you forget to pre-ice, please put the bottle in the freezer 15 minutes. But no matter where you put it, don't forget to take it out!

Most people prefer to drink only their favorite wine all night, so a careful host will prepare red wine and white wine at the same time. Although the heat insulator looks ugly on the table, it is quite practical to keep the ice degree of liquor in midsummer night.

When the wine is served for the first time, the host can pour the wine for all the guests himself, but remember, it should be done counterclockwise, starting with the guest sitting on the left, and finally it is the host's turn. After a guest has finished a drink, you can ask the person sitting opposite you (that is, the second host) to help add wine to the people around him. If you prepare red wine and white wine at the same time, please put the two kinds of wine bottles at both ends of the table. Remember that guests must never drink two kinds of wine in the same cup. This is the fundamental rule.

Unless the skill is perfect, please put a towel on the bottle neck to prevent it from slipping, and the bottle mouth should be up as far as possible to avoid spilling the wine.

Sometimes you need a basket for wine bottles, which are placed on a nearly horizontal slope so that the sediment in the bottles will not be mixed with the wine.

Drinking and pouring etiquette workplace

Many people usually love to drink two glasses, but seldom pay attention to the etiquette of pouring wine. In our country, wine should be full and tea should be shallow, but now the etiquette in western countries is popular, and it is customary to pour only half the glass.

No matter whether the banquet is held at home or in a restaurant, if the host provides precious wine, be sure to show the wine bottle to the guests. If the host only provides ordinary wine, he should pour the wine into a glass bottle with a stopper in advance, and the glass bottle need not be placed on a cushion or a silver plate. Many sommeliers think that wine with an increased alcohol concentration should be poured into a glass bottle with a stopper before being served to guests.

Before the banquet, the host should put the liquor in the refrigerator for at least two hours, or put it in an ice wine cooler filled with ice cubes and ice water for 20 minutes. Generally speaking, the better the quality of liquor, the shorter the cooling time. The temperature of red wine for guests should be equivalent to room temperature. If the red wine is too cold, guests can be advised to warm the wine by hand.

When serving wine for the first time, the host can personally pour wine for all the guests, and the order of pouring wine is counterclockwise, starting with the guest sitting on the left, and finally it is the host's turn. After the guest has finished a drink, the host can ask the person sitting opposite (that is, the second host) to add wine to the people nearby instead of him. If the host prepares red wine and white wine at the same time, it is necessary to put the two kinds of wine bottles at both ends of the table.

It should be noted that it is basic courtesy never to let guests drink two kinds of wine in the same cup. Also, unless your skills are perfect, please put a towel on the bottle neck mat to prevent slippery when pouring wine, and the bottle mouth should be up as far as possible to avoid spilling wine. Sometimes you need a basket for wine bottles, which are placed on a nearly horizontal slope so that the sediment in the bottles will not be mixed with the wine.

Many people prefer to drink only their favorite wine all night, so a careful host will prepare red wine and white wine at the same time. Although the heat insulator looks ugly on the table, it is quite practical to keep the ice degree of liquor in midsummer night.

The etiquette of drinking and pouring wine in the workplace

Attachment: Drinking etiquette in the workplace

Don't pour wine on your boss in turn.

The first time I went out to eat with my boss, a senior in the office said that someone should help the boss stop the wine when filling it with wine. Therefore, according to the proverbs of my predecessors, I took the initiative to pick up the wine when I was eating. After a few drinks, the boss was sober, and my head was a little dizzy. After a toast to the customer, I walked up to the boss and asked him to drink with me. Seeing me like this, the boss could only bite the bullet and drink. When I woke up the next day, I told my seniors about the process of eating, and they scolded me for not being sensible. How could I help my boss stop drinking and give him wine at the same time?

Don't go to dinner empty-handed.

Xiao K in the office suddenly asked for dinner and said that he would bring his girlfriend. I ate. The place was a very high-class restaurant. Halfway through the meal, Xiao K stood up with his girlfriend in his arms and said that today was actually the day of their engagement. Because he didn't want to be too high-profile, he invited colleagues from the same department to get together. Other colleagues have come up with gifts bought by themselves or several cobblers. Only I, like an alien, opened my mouth wide and widened my eyes. I can imagine how embarrassed I was on that occasion with empty hands! Think about it, too. Since I know that no one will treat you for no reason, how can I be stupid enough to eat empty-handed!

Don't indulge yourself too much.

Our new female colleague is more open. At that time, the company engaged in activities to travel together, and everyone sat down to eat, which was laughing at best. I didn't expect the girl to take the initiative to move to the boss and toast again and again in Korean. After a few drinks, I began to dance and enlarged my courage to put my hand on the boss. Since then, the new female colleague has not gained much popularity, and everyone privately disdains to associate with such promiscuous people. On the other hand, the boss doesn't seem to take special care of her as she imagined, but talks about this change in color.

The power of drinks is left to the leaders.

Once the leader asked me to accompany the customer at night. At the dinner table, when the leader turned the menu to me and asked me to order, I panicked. I finally ordered a few dishes that I thought were safe, and I was so anxious that I didn't know the direction. I didn't know if I was too nervous to pass on my emotions to catch my breath. I handed the menu to the leader and asked him what drinks he wanted. The leader took it easily, and I also handed over the ball smoothly. In the future, whenever I am asked to order food at a dinner party, I always leave the decision on drinks to the leaders, which shows that I am not making my own decisions from beginning to end, and secondly, it allows the leaders to have a final grasp of the dinner budget.

It's hard for newcomers to get confused.

After working for a while, a colleague invited me to have dinner together after work. Things at the dinner table are the most unpredictable, but we still have to go. At that time, I thought about the countermeasures in my heart: it is difficult to be confused. Waiting for food is the time for everyone to brag about each other. It's no problem to tell jokes, but when it comes to principled jokes, newcomers should not talk much. God knows if this is an old employee testing your depth. When the food is served, a table of people chat while eating. From the stock market crash to the profit-making in the shopping mall, it is necessary to be a newcomer, otherwise people will think that you are pretending to be deep, but more often you nod and admire. The seniors always want to lean on the old in front of the newcomers, even if his views are tit for tat with you. I think the most important thing to eat with colleagues is to be confused.

Taking care of the boss is taking care of the overall situation.

My boss took me on a business trip to Guangxi, and naturally I had a meal after I finished it. Guilin food really made my mouth water. But now the boss is taking you to eat, so it's not good to show too much publicity, but you should show it at the right time. The boss is easy-going, and he will ask my advice from time to time when ordering, so the strong knowledge reserve of cooking will come in handy, and he will humbly comment on the dishes, and the boss will smile. When the boss finished ordering, he asked me what else I wanted. I glanced at the menu. There was no fish. The boss's love for fish was well-known in the whole department. As soon as I remembered that there were several fish in Guangxi specialty dishes, I ordered one, and the boss smiled even more. When eating, it is inevitable to drink, and everyone knows that the boss can't drink. With a wink, I took over the job of blocking alcohol. After a meal, I made a business and a favor.

Drinking etiquette of newcomers in the workplace

1, you can't drink too much wine, but you can't help drinking. You should first understand where your degree is.

2. It's only their turn for leaders to drink each other.

3, when toasting, you can't talk much, you can briefly show your mentality.

4. If the position is humble, remember to add more wine to the leader. Don't drink for the leader blindly, that is, to replace him, but also to pretend that he wants to drink because he wants to drink instead of drinking for the leader. For example, leader A can't be a good drinker. You can stop people who are going to worship leader A by beating around the bush.

5. When a newcomer touches a cup, remember that his cup is always lower than others.

Ordering skills of newcomers in the workplace

1, find out the budget.

2. A table of dishes consists of soup, hot dishes and cold dishes.

3. Raw materials include livestock, poultry, fish, shrimp, crab and vegetables.

4. Pay attention to the arrangement and combination to avoid duplication of the same elements.

5. Master the quantity. For example, for a dinner for 6 people, you can order 3-4 cold cuts, 3-4 stir-fried dishes, add a big dish and a soup, and1-2 snacks.

6, taking into account the crowd, the thick, light, sweet, salty and spicy should be evenly distributed.

7. Choose only one of the restaurant specialties.

8. Don't expect every dish you order to leave a deep impression. One or two memorable dishes are success.

Wine table etiquette culture: pouring wine

The way of pouring wine

When pouring wine, you must never point the bottle mouth at the guest. Hold the glass slightly obliquely with your left hand and pour the wine gently along the inner wall of the glass. After pouring the wine, you should quickly rotate the bottle mouth for half a turn, and then slowly erect it to prevent the wine from dripping out of the cup. To keep the cup beautiful.

The amount of wine in the cup

There's a saying in China that tea is filled with eight points of wine, which is exactly to what extent the tea or wine in the cup should be poured. There is also a saying that "tea is full of deceit and wine is full of respect", so when pouring wine, you should fill it up to show your respect and friendship to others. However, it is also necessary to pay attention not to spill it backwards, and the wine is not easy to spill when it is served.

Order of pouring wine

When the wine is served for the first time, the host usually pours the wine for the guests himself. Generally speaking, guests are seated according to the principle of respecting the right, so the order of pouring wine should be counterclockwise, that is, the guests on the right side of the host should pour wine in turn, and finally it is their turn.

Details of pouring wine

It is impolite to accidentally spill wine on guests during pouring. Therefore, in order to avoid this embarrassment, please put a towel on the bottle neck to prevent it from slipping, and the bottle mouth should be upward as far as possible to avoid spilling wine.

Pouring wine is also a part of Chinese wine culture. Everyone and friends must pay attention to the details of pouring wine when drinking wine. As the saying goes, it is not strange to be polite to many people ~

Waiter's etiquette operation process of pouring wine

First, the method of holding the bottle

Correct bottle holding posture is the key to accurate and standardized pouring. The correct bottle holding posture should be:

The trademark faces the guests outward, and the lower half of the bottle is pinched with the thumb, middle finger, ring finger and little finger of the right hand; The bottle body is close to the palm of your hand, and the index finger is stretched out on the bottle body to control the flow of drinks.

Second, how to take the work towel

With the left hand extended and the five fingers leaning against each other, place the folded work towel (mouth cloth) about 10cm in the tiger's mouth between the thumb and forefinger and clamp it; The two ends of the work towel (mouth cloth) are drooping and aligned; When operating, palm outward and back behind.

Third, the method of bottle display

(a) the whole bottle of wine:

Take unopened drinks and walk to the right of the host (wine-ordering guests), with a distance of about 30cm；; The thumb of the right hand and the other four fingers form a "V" shape to hold the bottleneck, and the trademark faces the guest, so please confirm it.

(2) Boxed wine:

Take the unopened wine and walk to the right of the host (wine-ordering guest), with a distance of about 30cm；; Hold the bottom of the box with the five fingers of the left hand close together, the index finger of the right hand lightly leans against the top of the box, and the thumb, middle finger, ring finger and little finger hold both sides of the upper part of the box; The trademark faces the guests and asks them to confirm.

Fourth, the method of pouring wine

There are two ways to pour wine. One way is to pour wine on the tray, that is, put several wines selected by the guests in the tray, hold them with the left hand and take them with the right hand, and pour the required wines into the cups in turn according to the needs of the guests. This method of pouring wine is convenient for customers to choose; The other is to pour the wine by hand, that is, to hold the napkin in the left hand and the bottle in the right hand, and pour the wine needed by the guests into the guest's glass in turn.

Freehand pouring can be divided into two types:

Inverted table: inverted table means that the customer's glass is placed on the dining table, and the waiter holds the bottle and pours the wine into the glass. When pouring ordinary wine, the bottle mouth should be about 2 cm away from the cup mouth. When pouring sparkling wine or iced wine, the distance between them should be about 5 cm. In short, no matter what kind of wine is poured, the bottle mouth should not stick to the cup mouth, so as not to hinder hygiene and make a noise.

Hold down: the waiter stands behind the customer's right side, holding the bottle in his right hand and holding the glass in his left hand. After filling the glass with wine, he goes around to the customer's left and puts the glass with wine back in its original position. The holding-down method is generally suitable for non-iced wines. When taking and delivering wine glasses, the movements should be light, steady, accurate and elegant.

The pouring posture of waiter's pouring etiquette

When pouring wine, the waiter should stand behind the guest's right side. The standard station is:

The waiter's right leg is in front, standing between the seats of two guests, and the soles of his feet fall to the ground. The left leg is behind, and the left toe touches the ground in a backward pedal position, so that the body is slightly inclined to the left; The waiter faces the guest, holds the bottle in his right hand, and pours the wine from the bottle mouth to the left side of the guest in turn; When changing positions every time a glass of wine is filled, advance and retreat in an orderly manner. When retreating, first make the left palm fall to the ground, and then the right leg is withdrawn and aligned with the left leg to restore the body to its original state; When pouring wine again, the left foot should step forward first, and the back heel should step up half a step, forming a regular advance and retreat, making the whole process of pouring wine service natural and unrestrained; When pouring wine, the waiter is forbidden to lean against the guests, but he should not be too far away, and he should not pour wine for two guests at a time, that is to say, he should not pour wine backhand. The pouring time of waiter's pouring etiquette

The timing of pouring wine refers to two different stages of pouring wine at a banquet:

One is to pour wine before the banquet, and the other is to pour wine during the banquet. If customers order white wine, red wine and beer, pour red wine and white wine into each guest's cup within five minutes before the banquet begins (after pouring the above two kinds of wine, guests can be seated, and then pour beer in turn.

If chilled wine or heated wine is used, it should be poured into cups for the guests in turn before the first hot dish is served after the banquet. During the banquet, the wine should be poured for the guests before and after the toast, after each new dish, and when the wine in the guest's glass is less than half. When guests propose a toast to each other, they should add it in time with the toasting guests.