Formal western etiquette 1, the trick of making an appointment. The more upscale the hotel, the more you need to make an appointment in advance. When making an appointment, you should indicate not only the number and time, but also whether you 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 within the scheduled time. No matter how expensive casual clothes are, you can't just wear them to the restaurant. It is common sense for Europeans and Americans to dress appropriately when eating. To go to high-end restaurants, men should wear neat tops and leather shoes; A lady should wear a suit and shoes with heels. If formal clothes are required, men must wear ties. 4. Sit on the left side of the chair. The most suitable sitting position is sitting on 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 lean on the back of the chair, and the abdomen should keep a distance of about a fist from the table. Sitting with your feet crossed is best avoided. 6. The order of serving a full set of dinner is: ① dish and soup; ② Cod liver oil; 3 fruits; 4 meat; 5 milk and cold cheese; 6 dessert and coffee; 6 fruit; Aperitif and table wine. There's no need to order them all. It's impolite to order too much and not finish it. People who only order appetizers are not welcome in restaurants with a little standard. 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. 7. Don't pretend to be an expert when ordering wine. In high-end restaurants, bartenders who are good at tasting will bring wine lists. For those who don't know much about wine, it's best to tell him the dishes he chooses, the budget and the taste of his favorite wine, and let the bartender help him choose. 8. 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. 9. Napkins can be opened before meals. 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. 10, gently hold the cup foot with three fingers. Wine service is usually the waiter who is responsible for pouring a small amount of wine into the cup, so that guests can tell whether there is a problem with the quality. Think of it as a formality. Just take a sip and sign it back. Then, the waiter will come and pour the wine. Don't start taking the cup at this time, but put it on the table for the waiter to pour. The correct posture of holding a cup is to gently hold the foot of the cup with your fingers. In order to prevent the temperature of the hand from increasing the temperature of the wine, hold the foot of the cup with your thumb, middle finger and forefinger, and put the little finger on the bottom of the cup to fix it. 1 1, the method of drinking. When drinking, never inhale, but tilt the glass, just like putting the wine on your tongue. Shake the glass gently and let the wine come into contact with the air to enhance the mellow taste of the wine, but don't shake the glass violently. In addition, it is impolite to drink it in one breath and look at people through the glass while drinking. Don't wipe the lipstick mark on the rim of the cup with your fingers. You'd better wipe it with a paper towel. Purpose of knife, fork and spoon: used to cut food. Don't stir up the food, send it to your mouth with a knife. Remember: knife in your right hand. If there are three kinds of knives with different specifications at the same time when eating, the correct usage is: the one with small serrations is used to cut meat for food; Medium size is used to cut large vegetables into small pieces; There is also a kind of knife with a round tip and some upturned knives at the top, which are used to cut buns, and then use it to pick some jam and cream to spread on them. Fork: Hold the fork in your left hand, and fork the food to your mouth lightly. Pick up the right amount of food and put it in your mouth at one time. When you pick up food with your mouth, your teeth only touch the food. Don't bite the fork, and don't let the knife and fork make a sound on your teeth or plate. Spoons: on formal occasions, there are many kinds of spoons, the small ones are used to hold coffee and desserts; Buttered and cake-sharing apartments; Larger, used for drinking soup or holding small food; The biggest one is used to divide soup, which is very common in buffets. Tableware is placed from outside to inside in the order of serving. Some dishes will remove some knives and forks after use. Pay attention to the direction and position of the knife and fork. The knife and fork are placed on the saucer in a figure of eight, with the blade inward and the fork tip downward, indicating that you will continue to eat; Put the knife and fork on the saucer in parallel, with the knife edge facing outwards and the fork tip facing upwards, indicating that you don't eat. The spoon is placed horizontally in the soup plate with the center of the spoon facing upwards, which also means that the soup tableware can be taken away. Remember, never put one end of the knife and fork on the plate and the other end on the table.