Catering etiquette knowledge

Knowledge of Catering Etiquette

Catering is a common social activity, Chinese catering culture is very rich, the Chinese people are hospitable and pay much attention to catering etiquette. Chinese banquet refers to the banquet with Chinese traditional national style, observing the dietary habits and etiquette norms of the Chinese people. Banquet activities in terms of the nature of its purpose, is divided into three kinds: one is ceremonial nature, such as to meet important guests or political dignitaries official visit; to celebrate a major holiday or to hold an important ceremony and other banquets, belong to the needs of etiquette, such banquets have to have a certain protocol specifications and procedures. Another is the fellowship, mainly for the communication of feelings, expressed friendship, the development of friendship, such as: reception, farewell, farewell, party and so on. Another is the nature of the work, the host or attend the banquet for the solution of a certain work and held a banquet, in order to discuss the work at the table. These three cases are often intertwined with both. The purpose of the banquet form of different nature, but the guests follow the basic etiquette is the same.

(a) the basic etiquette of the banquet

(1) seating arrangements

Formal banquets, generally pre-arranged seating arrangements, so that participants in the banquets to be seated in a well-organized, but also a courtesy to the guests, informal banquets do not have to arrange seating in advance. But usually sit on the top and bottom of the points. Arrangement of seating should consider the following points: First, the location of the host as the center. If the hostess to participate, the host and hostess as the center, close to the host for the top, in order of arrangement; Second, the guest of honor and Mrs. arranged in the most important position. Usually the right is the top, i.e. the right hand of the host is the most dominant position. The farthest from the door and facing the door is the upper seat, the closest to the door and the back of the door is the lower seat, the right of the upper seat is the second numbered seat, the left is the third numbered seat, and so on; thirdly, in compliance with the order of protocol, as far as possible, to make it easy for the neighboring people to talk to each other; fourthly, the accompaniment on the part of the host should be inserted as far as possible in the middle of the guests, in order to talk to the guests, and avoid sitting together with their own people.

(2) host etiquette

Master etiquette

It should be said that the success of the banquet depends on the host's hospitality, generous hospitality and meticulous organization. In terms of etiquette, the host's duty is to make every guest feel welcome by the host. The host organizes banquets, whether Chinese or Western, no matter for what reason and purpose, the host should be sent in advance to the guests of verbal or written invitations, and in accordance with the habits of the guests, the characteristics of the arrangements for inviting the guests to the time, place and other matters. Ceremonial banquet etiquette is more grand and elaborate. Before the banquet begins, the host should stand in front of the door to welcome the guests with a smile, the younger generation in the front, the elders in the back. For each guest, to be greeted in turn, to wait for most of the guests to arrive, and then back to the banquet place to come, and guests to greet, socialize (family banquets are more casual, the host is not necessarily at the door to welcome the guests, guests can tend to arrive in front of a handshake when greeted). The host of the guests must be warm and sincere, equal treatment, not only pay attention to socialize one or two ignore other guests. Before the table, cigarettes, tea can not all fake hand others or waiters to deliver, the host should be as far as possible to personally hand over cigarettes pouring tea. After serving, the host should first toast to the guests, say some thanks for coming to the polite words. After that, the host should raise his glass and invite the guests to drink each dish, and then ask them to serve the dishes with chopsticks. Start the chopsticks. To take care of the guests' dining convenience, change the dishes or turn the table in time. When encountering guests with special tastes, we should change the dishes in time. After the banquet is over, the host should go to the door to see the guests off. For those who do not take much care of the guests in the banquet, you should say a few words of apology and thanks and so on. To walk behind the guests, can be a little pleasantries.

Being a guest etiquette

As a guest invited to the banquet, such as the time to go to the appointment, behave properly, pay attention to etiquette is the host's respect. Should also pay attention to the following issues:

(1) dress. Guests before the banquet should be based on the purpose of the banquet, specifications, objects, customs or master's requirements to consider their own dress, dress shall not be experienced to affect the mood of the guests and masters, affecting the atmosphere of the banquet.

(2) ordering. If the host has arranged the dishes, the guests should not order dishes. If you participate in a banquet that has not yet arranged a good dish, pay attention to the etiquette of ordering food. When ordering food, do not choose too expensive dishes, at the same time should not point too cheap dishes, too cheap, the host, on the contrary, unhappy, think you look down on him, if the cheapest dishes happen to be the dishes you really like, it is necessary to think of ways to try to say a few euphemisms.

(3) Eating. Eating behavior should be civilized and polite, ? Not horse food, not cattle drink, not tiger, not swallowing, chewing food, not out loud, lips, not leaving marks, bones and filth, not throwing. In the face of a table of delicious food, do not be in a hurry to move chopsticks, must wait for the host to move the chopsticks and say? Please wait for the host to move the chopsticks and say "please". You should wait until the host says "Please" before you can move your chopsticks. Only when the host raises his glass to signal the start of the meal can the guests eat. If you can still hold your liquor, you should drink the first glass of wine offered by the host. Guests at the same table may try to persuade each other to drink, but they must not force each other to drink in any way, otherwise it is a breach of etiquette. If you are unwilling or unable to drink, you can decline.

(4) clip food, one is to use the chopsticks; two is to clip the right amount of food, do not get too much, can not eat the rest is not good. Third, in front of their own take dishes, do not stretch your arms to reach the dishes in the distance; Fourth, you can not use the chopsticks to flip the dishes in the plate; Fifth, they do not like to eat the dishes, can be very little to clip a little bit of the dish, put on the plate, do not eat, when the dish is passed in front of you again, you can excuse the dishes in the plate has not been eaten, and no longer clip the dish, and finally, you should be the plate of all the dishes eaten net. When eating, do not cough, sneeze, yawn or blow your nose as much as possible; in case you cannot suppress it, cover your mouth and nose with a handkerchief or napkin, turn around, with your face turned sideways to one side, and bow your head to try to keep your voice down.

(5) It is best not to leave the party in the middle. As a last resort, you should say sorry to the people at the same table, but also solemnly apologize to the host, explain the reason. After eating, you should wait until everyone has put down their chopsticks and the host has signaled that it's time to leave the table. When the party is over, you can walk up to the host in turn, shake hands and say ? Thank you.

(3) Other manners

① The use of chopsticks. Although chopsticks are easy and convenient to use, there are many rules. For example, you can't hold up your chopsticks and talk to others, and when you talk, you should put your chopsticks on the chopstick stand or put them side by side with the rice bowl. Don't use chopsticks to push rice bowls or dishes, and don't use chopsticks to fork steamed buns or other foods. Other chopsticks taboos include: don't lick your chopsticks - don't lick the chopsticks with your tongue; don't get lost with your chopsticks - hold your chopsticks up but don't know what to put in them, and move them back and forth between the dishes. Don't use your chopsticks to stir the food on your plate. Don't use tearful chopsticks - drip drip drip drip when you hold the chopsticks up to the plate. You should take a small plate and put the food on it before you bring it over. Don't move your chopsticks - just after you've eaten from one plate, you'll move on to the other; you should finish your meal and then move on to the other plate. Don't knock chopsticks - knocking chopsticks is disrespectful to the host. Also, chopsticks should usually be placed next to the bowl, not on top of it. If you need to leave at any time during the meal, you should gently place your chopsticks next to the bowl on the table, and never stick them in the rice bowl. Some banquets are now practicing public chopsticks and spoons, so you have to remember that you can't use your personal chopsticks and spoons to give other people food and soup.

② Napkin usage. Nowadays, many restaurants have napkins for customers, usually, you have to wait until the honored person sitting in the upper seat picks up the napkin, you can take out the flat on the lap, the movement should be small, do not look like a pit bull in the air to shake away. When the napkin is very large, it can be folded and used; do not pin the napkin to your collar or undershirt. The main purpose of a napkin is to prevent food from falling on your clothes, so only use the corner of the napkin to imprint your lips, not to wipe your face with the whole napkin, blow your nose, or use the napkin to wipe dishes. If you are temporarily out of your seat, fold your napkin over the back of your chair or the arm of your chair. When you finish your meal, fold your napkin a bit and leave it on the table, but don't crumple it up? Discard it. It's like a flower that you've destroyed.

③ General table will be prepared for each diner tea drinks and wine, usually tea drinks wine on the right, try not to use the wrong when drinking.

④ As the host (especially the accompanying person), the banquet may be poured for the guests during the food, should be served from the left side of the guests, from the right side of the guests to pour wine.

Order of service. Waiting staff to serve, to start with the female guest of honor, there is no female guest of honor, starting with the male guest of honor, followed by the hostess or hostess, and thus proceed in a clockwise direction. High specification, by two waiters, one in order, the other from the second host of the second guest to the right of the host guest to the male host guest before the end of a

(4) buffet etiquette

buffet is characterized by the absence of a fixed seat, you can choose a seat, standing can also be done, the form of lively, it is very convenient to each other's communication. Dishes, food and tableware are set up on the table, at the guests' disposal, like what, the amount of size, completely independent. On such occasions should also pay attention to etiquette. Should not take too much food at a time, not enough to add, so as not to make others laugh at their own not eaten, not seen the world, if you eat a bunch of leftovers, it is more rude. In addition, you should set aside the bones, fish spines, etc. to one side of the plate. After eating the buffet, you can not take the food out of the restaurant.

The issue of dining etiquette can be said to have a long history. According to the literature, at least in the Zhou Dynasty, food etiquette has formed a set of quite a perfect system, especially by Confucius, who served as a priest of the State of Lu, praised and respected and became an important aspect of the performance of the successive dynasties of the appearance of a great country, the state of etiquette, the civilization of the important aspects.

As the Han tradition of ancient banquet etiquette, has its own set of procedures: the host folded invitations to invite, temporary welcome guests at the door. Guests arrived, greetings, introduced into the living room, sitting, tea. Guests Qi guide guests into the seat, to the left as the upper, as the chief, relative to the first seat for the second seat, the first seat under the third seat, the second seat under the fourth seat. Guests are seated, by the host of the toast to let the food, the guests to thank the courtesy. There are certain rules for pouring wine and serving food: the elders and the guest of honor should be honored first, and then the host. The end of the banquet, guiding the guests into the living room to sit, tea, until the farewell. This traditional banquet etiquette in most parts of China to retain the integrity, such as Shandong, Hong Kong and Taiwan, many film and television productions are reflected.

The Qing Dynasty by the impact of the introduction of Western food, some Western etiquette has also been introduced. Such as sharing dishes, soup, wine and other ways also because of the reasonable and hygienic food was introduced into the Chinese food etiquette. The exchange of Chinese and Western food culture makes dining etiquette more scientific and reasonable.

The more popular modern Chinese banquet etiquette is to continue the tradition and reference to foreign etiquette on the basis of the development. Its seating borrowed from the Western banquet to the right on the law, the first guest of honor seated on the right side of the host, the second guest of honor on the left side of the host or the right side of the first guest of honor, alternative treatment, pouring wine on the right side of the dishes by the guests to carry out the first guest of honor, the host, after the host, the first female guests, after the male guests. The wine is poured into eight points, not too full. The order of serving remains traditional, first cold and then hot. Hot dishes should be from the left side of the seat opposite the guest of honor; on a single dish or side dishes and snacks on the first guest after the host, on the whole chicken, duck, fish and other plastic surgery dishes, can not be head and tail toward the main seat. These procedures not only can make the whole process of banquets and drinks in a harmonious and orderly manner, but also to make the host and guest identity and emotions can be reflected and exchanges. Therefore, the etiquette on the table can make the banquet activities complete and thorough, so that the host and guest of the two sides of the cultivation to be fully demonstrated.

How to serve wine?

The correct way to serve wine is to pour the glass one-half full.

Whether the party is at home or in a restaurant, if you're serving a rare wine, make sure you show the bottle to your guests.

If you're serving just plain wine, pour it beforehand in a corked glass bottle, which doesn't need to be placed on a mat or silver platter.

Many sommeliers feel that wines that are heavily alcoholic should be poured into a corked glass bottle before being served to guests.

The temperature of the wine should be room temperature. If your wine is too cold, suggest that your guests warm it with their hands.

Allow your white wine to sit in the refrigerator for at least two hours before the party, or place it in a cooler filled with ice and ice water for 20 minutes. Remember, the better the wine, the less time it takes to cool down. If you forget to pre-ice it, put the bottle in the freezer for 15 minutes. But wherever you put it, don't forget to take it out!

Many people prefer to drink only one of their favorite wines throughout the night, so an attentive host will have both red and white wines on hand. Although the insulator doesn't look good on the table, it's quite useful for keeping white wine cold on a summer's night.

The first time you serve a glass of wine, the host can pour it for all the guests, but remember to do it counterclockwise, starting with the guest sitting on the left and ending with the host himself. After the guests have finished a glass, you can ask the person sitting opposite you (also known as the second host) to help refill the wine for the people near him. If you've prepared both red and white wine, place the two bottles at opposite ends of the table.

It's basic courtesy to never let a guest drink two wines from the same glass.

Unless you have perfected your technique, put a towel around the neck of the bottle to prevent it from slipping, and keep the top of the bottle facing upwards so that it doesn't spill.

Sometimes you'll need a basket for the bottles, which you place at a near-horizontal incline so that the sediment doesn't get mixed in with the wine.

Every meal has a menu, and Chinese food is certainly no exception. However, Chinese food is not like Western or Japanese food, where specific ingredients or seasonings determine the order in which the dishes are served.

In fact, there are basic principles for choosing dishes and the order in which they are served, but the order is not limited by the type of dish. The general order of Chinese cuisine is: appetizers - - main course - - snacks.

Appetizers: usually four kinds of cold pots composed of a large platter. Sometimes as many as ten kinds. The most representative of the cold mixed jellyfish skin, eggs and so on. Sometimes more cold pots, followed by four kinds of hot pots, commonly stir-fried shrimp, stir-fried chicken and so on. However, the hot pot is mostly omitted.

Main course: immediately after the appetizers, also known as large pieces, large dishes, more with the appropriate time on the table. If the menu states ? Eight big pieces? , means that *** there are eight entrees.

The number of entrees is usually four, six, eight, and other even numbers. This is because the Chinese believe that even numbers are lucky. At lavish banquets, there are sometimes as many as sixteen or thirty-two entrees, but the usual number is six to twelve.

These dishes are made using different ingredients, with the five flavors of sour, sweet, bitter, spicy and salty, with various cooking methods such as frying, steaming, boiling, pan-frying, grilling and stir-frying. They are paired with light and strong flavors, or dry-roasted and soups. Finish with soup.