Common business banquet etiquette
1. Pay attention to dress.
Men had better wear suits or jackets. When dining with customers, don't forget to wear a tie except a jacket; If it is a foreign customer, it must be more formal. Ladies should wear dresses or professional suits, not sandals. People are used to eating in a relaxed environment, and they often wear casual clothes, such as T-shirts, jeans, shorts, sneakers, etc., which are not a problem, 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 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 ask the guests to order first
If there is a host-guest relationship when dining, it is necessary to 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 taking their seats, and some people even call the restaurant in advance to arrange the payment. Especially in some male-dominated societies, the hostess should know these tips. Similarly, the party who invited the meal should pay the bill.
5. Don't tell the sommelier your wine budget directly.
You can tell the waiter or sommelier your favorite taste and 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 based on it. Be careful, don't pretend you don't understand, which often makes people self-defeating. Just take a sip and try the wine chosen by the sommelier. Actually, it's pretty good most of the time.
6. Never ask for a refund.
In general, even if you don't like the wine chosen by the sommelier, you shouldn't ask to return it. 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 is quietly and doesn't affect other people eating in the restaurant. However, if you invite customers to dinner, you can't take pictures (if customers want to take pictures, of course, there is no problem).
8. Place napkins correctly
Do you have to wait for the host to start first before eating? When he spreads the napkin, it means that 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 food across the table with tableware.
Never taste each other's food unless you are having dinner with a very close friend. Even if you share it with friends, don't put a knife and fork directly into the other person's plate. You can put a little bit in the bread bowl and pass it on.
10. Don't call the waiter loudly.
When you need to call a waiter, you can try to make eye contact, and if the other person doesn't notice, you can use gestures? Raise your right hand with your index finger 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 to make 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 a host, it's better to put up with the food in silence than to make everyone wait and feel embarrassed.
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. Put all the tableware on the plate after eating a dish.
This is what we call service suggestion? Put the knife and fork together on the plate in the direction of 10:20, which means that you have finished the dish and the waiter can take away the tableware.
14. Business is discussed after dinner.
It is very impolite to talk about business during a meal. At the same time, try to avoid complaining about work or colleagues at the dinner table.
15. Remember the basic table manners
For example, wipe your mouth and fingers with napkins 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 side of the host, and the secondary guest is arranged on the left side of the host. For banquets with a large number of participants, the host should arrange a table sign for the guests to confirm their position. 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 level of the same table depends on the distance from the host's seat. Respect the right, that is, the guest of honor sits on the right side of the host. Guests can't sit down until the elderly or women are seated. When seated, the man pulls open the seat for the ladies around him (especially on the right) and helps them sit down.
If there are many tables, the first escort of each table should face the first owner of the main table as far as possible, or be in the same position as the owner.
Posture: After sitting, stand upright, keep your feet under my seat, do not cross your legs, shake your legs and feet, and do not straighten your legs at will. Don't put your elbows on the table, and don't stretch to both sides to affect others.
Communication: Banquet is a social occasion. You should 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 up food: the host can pick up food for the guests around him. You should use a male spoon or chopsticks when picking vegetables. Take care of the guests' dietary preferences when picking food. If the guests don't like it or are full, don't pick it up for them.
Toast: the host should pour wine for the guests first, and if there are elders or distinguished guests present, the host should also pour wine for them first. When the host pours wine for the guest, the guest holds the cup to show respect and thanks. The first toast is proposed by the host, and the guests should not be the first to toast. They should be polite until the toast is over, and they should be casual and should not persuade the wine.
End of banquet: Generally, the host indicates the end of the banquet, and other guests can leave only after the host and guest leave their seats.
How to order for a business banquet?
The first point: don't eat whatever you like.
The first consideration in ordering food is not only taste preference, but also dish collocation. A table of food is mainly composed of soup, hot dishes and cold dishes, and the raw materials are nothing more than meat (livestock and poultry), seafood (fish, shrimp and crab) and vegetables. The six elements are indispensable, and they must be arranged and combined reasonably to avoid repetition of the same element. If six people eat, usually you can order three or four cold dishes, three or four stir-fried dishes, plus a big dish, and one soup is enough! The dishes ordered should emphasize the combination of vegetarian food, shade, dryness and wetness, and various cooking methods, and the raw materials should not be repeated as much as possible.
For example, if you choose old duck pot for soup, hot dishes and cold dishes can focus on dishes with fish or vegetables as the main raw materials; If you choose a 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 meat again, so that it is reasonable and not wasted.
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 will be a series and taste of dishes (such as spicy dishes). From the psychological analysis of food consumption, one or two dishes can leave a good impression on you every time you eat, and you will feel satisfied. Don't expect all the dishes to impress you.
The third point: Be aware of the price.
Fear of slaughter when ordering food is a common psychology of guests. When ordering food, you can master a principle. Except for vegetables, it is normal for chicken, duck and fish dishes to be 1- 1.5 times more expensive than the food market, unless it is a special dish or a dish with very exquisite workmanship, it will kill people if it is more than twice as expensive. Because the hotel's accounting method is to double the gross profit on the cost, and the cost only includes the main materials, auxiliary materials and seasonings (including fuel at most), nothing else can be calculated as the cost. The gross profit of vegetables is allowed to be higher because of the low price. For the menu marked with the word "current price", I advise you not to touch it. The special dish of the day specially launched by the store must be the main point. 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 the new guests, the general waiter is very happy to provide the ordering guidance. You just need to hear what the specialty of the store is, which dish sells best, and what the taste and price are. For the one recommended by the waiter repeatedly and enthusiastically, it is best to avoid it, and there are often ghosts. For example, a batch of live shrimps that were purchased one or two days ago died out on the third day. If they can't all be sold as 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 sign" of the restaurant, and the waiters will recommend these dishes when the guests order.
Reception and dining etiquette
Seating generally speaking, seating is based on "respecting the east from the left" and "facing the gate". If it's a round table, it's the host and guest facing the gate. In terms of the distance from the host and guest, the closer to the host and guest, the more respected it is. 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 and middle, 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 in advance, then wait by the door and show the guests 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 at the highest level, unless the leadership level of the host 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, circulate the menu to the guests and invite them to order. Of course, as an official banquet, you need to worry about the budget. If you want to control the budget, you need to do more homework before cooking. It's important to choose the right place to treat guests, so that guests can greatly understand your budget. Generally speaking, if you pay the bill and the guests are not too embarrassed to order, you will be the master. If the boss is at the banquet, don't let him/her order because he respects him or thinks he is experienced in entertainment, unless he/she asks for it on his own initiative. Otherwise, he will feel that he is not decent enough.
If you are a dinner party, you should not be too active when ordering, but let the host order. If the other party kindly requests, you can order a dish that is not too expensive and not taboo for everyone. And remember to ask the people at the table, "Is there anything you don't eat?" Or "What do you prefer to eat?" Make everyone feel taken care of.
When ordering, be sure to know fairly well, according to 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 party with more men, the amount can be increased appropriately.
Second, look at the dish combination. Generally speaking, a table of dishes is best to be well-prepared, cold and hot, and try to be comprehensive. If there are more men on the table, you can order more meat, and if there are more women, you can order more light vegetables.
Third, look at the importance of banquets. If it is an ordinary business banquet, an average dish is acceptable from 50 yuan to 80 yuan. If the object of this banquet is a key person, you should order a few dishes with enough weight, such as lobster, swordfish and shad, and then abalone, wing powder and so on.
Another thing to note is that when ordering, you should not ask the waiter about the price of the dishes or bargain, which 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 and eating at the business table are 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 a 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 water lemon with lemon slices or rose petals floating in it is not a drink, but for washing hands. When washing your hands, you can take turns to wet your fingers, rinse them gently, and then dry them with a small towel.
After the guests are seated, don't start eating immediately, but wait until the host raises his glass to signal the start, and the guests can't start. Pay attention to manners when eating. When picking vegetables, you should wait for the dishes to turn to yourself before moving chopsticks. Don't grab in front of your neighbor, and it is not advisable to pick too many dishes at a time. Don't persuade foreign guests repeatedly, but introduce the characteristics of Chinese food to each other, and it's up to him to eat or not. By analogy, attend a banquet hosted by foreign guests, and don't expect the host to give you food repeatedly. If you wait for someone to help yourself, you can only go hungry.
After picking vegetables, chew slowly, which 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 people 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 your plate in a hurry. The action of eating should be elegant. Don't touch your neighbor when eating. Don't put the dishes on the table. Don't spill the soup. Don't spit the bones and fishbones in your mouth on the table. Cover your mouth with a napkin and take them out with chopsticks and put them on a plate. Don't eat the food that has fallen on the table. Don't play with bowls and chopsticks during eating, or use chopsticks to go straight to others. When picking your teeth with a toothpick, cover your mouth with your hand or napkin. Don't let the tableware make any noise or make unnecessary sounds, such as "purring" when drinking soup and "popping" when eating vegetables, which are all vulgar expressions.
After eating, you can wipe your mouth with napkins, napkins or small towels sent by waiters, but it is not advisable to wipe your head, neck or chest; Don't burp or belch uncontrollably after meals; The guests can't leave the table before the host signals the end.
Matters needing attention in reception and dining
1. Pay attention to food safety and hygiene.
Food safety and hygiene are the first and the most basic etiquette requirements. All foods, dishes, porridge, pastries, snacks, drinks, etc. must meet the requirements of safety and hygiene, and the nutrition is reasonable.
2. Respect the guests' good food, eating methods and dietary taboos.
"The proprietors respect others." How to show respect to others, and how not to show it, the key is to take the guests as the center. In catering reception, special attention should be paid to respecting guests' good food, eating methods and dietary taboos.
3. Highlight local characteristics
Highlighting local flavor and food folklore is of great significance to increase the novelty and happiness 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, airy, solemn and generous, and reasonable in layout. Chinese banquets usually use round tables to set seats, while western banquets use long square tables. When it is necessary to hang the welcome banner in the banquet hall, it is usually hung on the wall behind the main table (the main table). You can decorate flowers, carve flowers, etc. in a small amount. Now people pay more and more attention to the theme design of banquets.
5. Choice of separate meals and combined meals
The traditional dining form is the joint dining system, where everyone forms a table, and the dishes should be divided when using joint dining. Chinese buffet not only has the characteristics of western buffet, such as being free and unrestrained, suitable for extensive communication, but also chooses Chinese dishes in the setting of dishes, so it has won people's love.