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Module 2 Project 3 . Dining Etiquette 餐饮礼仪_图文

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全国高等院校基于工作过程的校企合作系列教材

商务礼仪实务英语
Practice of Business Etiquette in English
对外经济贸易大学出版社

模块2 能力培养

了解商务会面礼仪、接待礼仪、乘坐交通工具的礼仪 、座次礼仪、馈赠礼仪、沟通礼仪、中西餐用餐礼仪、国 别礼俗。

Project 3 . Dining Etiquette 就餐礼仪

CONTENTS

Task One Dining Etiquette in China

Task Two Dining Etiquette in the West

Task Three Buffet Etiquette

Task One Dining Etiquette in China

1.Why shouldn’t Chinese people stick chopsticks standing upright in the rice bowl? 2. How do you understand the Chinese saying “Fan zhuo shang bu tan sheng yi ”? 3. If you are a host in China, how do you arrange the culinary meals?

案例讨论
? 由于市场竞争激烈,华新和亮点这两家策划公司对某汽车公司即将进行的车 展策划都志在必得。于是华新公司的李总就约了汽车公司的王总在花园酒店中餐 厅吃饭。 ? 李总和秘书小张刚到花园酒店中餐厅的一号房间,王总也到了,双方问好就

坐后,小张便叫服务员开始点菜。15分钟后,小张点好菜对王总说:“王总,我
也不知道这些菜合不合你的口味,你看还要再点些其他的吗?”王总说不必了。

案例讨论
? 在吃饭过程中,小张为了表示热情就用自己的筷子不停地给王总夹菜,当 两位老总因谈话逐渐深入时,小张把筷子随意地横放在碗上为两位老总添加 饮料,由于加饮料时没有给予提示,差点把饮料泼在王总身上。 ? 不久,李总收到了王总发来的邮件,内容是:本来我还在犹豫该选择哪家 公司为我公司策划车展的事,现在我已经决定了,我是不会和一家礼仪如此 差的公司合作的。李总有些莫名其妙。

? ?

讨论: 请全班同学帮助李总分析,为什么王总认为他们不懂礼仪?

1. 中国基本的餐饮礼仪

? In Chinese restaurants, knives should not be seen on the table. Chopsticks, bowls and soup spoons are the traditional table ware. Food is always cut into bite sized pieces, whole meats such as pig, fish and poultry are cooked till they are so tender that the meat can be removed right off the bones with chopsticks. When using chopsticks don’t point them directly at people and never stick them standing upright in your rice bowl—this is a reminder of the incense burned at funerals.

? Use a clean spoon solely for taking food from communal plates for yourself or others, if you serve someone with your own chopsticks, use the blunt ends that don’t go into your mouth. Though you may see that Chinese people take food directly with their own chopsticks sometimes, especially it will be like that when people have meals with their families, relatives and intimate friends. If you’re invited to be a guest at a meal, don’t be surprised that if your host orders more food than you can have, this is the way for Chinese people to “save face” and show their hospitality. And also, please don’t be surprised if your host keeps serving you choice morsels of food even you don’t ask for it, this is another way to show hospitality.

? In Chinese customs, the inviter always pays for the meal, unless amongst friends or in an informal setting. It is polite to make an effort to pay, but expect strong resistance, that is why in many Chinese restaurants, it is a common sight to see two people arguing loudly after a meal—they’re fighting for the right to pay. When you are not so sure what to do, simply ask your guides or do as local people do.

(1)中餐的餐具
? 1. 杯:杯又称杯子,盛液体的器皿。多为圆柱状, 或下端略细,主要用于盛水、酒以及饮料等。 ? 2. 筷:也叫“箸”,在中餐中是夹取食物的用具。

它可以是用竹子做成的,也可以是用木头制成的,
还可以是用金、银或不锈钢制作而成。

(1)中餐的餐具 筷子的禁忌
? 三长两短:
? 这意思就是说在用餐前或用餐过程当中,将筷子长短不齐的放在桌子上。 这种做法是大不吉利的,通常我们管它叫“三长两短”。其意思是代表“死 亡”。因为中国人过去认为人死以后是要装进棺材的,在人装进去以后,还 没有盖棺材盖的时候,棺材的组成部分是前后两块短木板,两旁加底部共三 块长木板,五块木板合在一起做成的棺材正好是三长两短,所以说这是极为 不吉利的事情。

? 仙人指路:
? 这种做法也是极为不能被人接受的,这种拿筷子的方法是,用大拇指和中指、 无名指、小指捏住筷子,而食指伸出。这在北京人眼里叫“骂大街”。因为在 吃饭时食指伸出,总在不停的指别人,北京人一般伸出食指去指对方时,大都 带有指责的意思。所以说,吃饭用筷子时用手指人,无异于指责别人,这同骂 人是一样的,是不能够允许的。还有一种情况也是这种意思,那就是吃饭时同 别人交谈并用筷子指人.

(1)中餐的餐具
· 品箸留声:
? 这种做法也是不行的,其做法是把筷子的一端含在嘴里,用嘴来回去

嘬,并不时的发出咝咝声响。因为在吃饭时用嘴嘬筷子的本身就是一
种无礼的行为,再加上配以声音,更是令人生厌。所以一般出现这种 做法都会被认为是缺少家教,同样不能够允许。

? 当众上香:
? 则往往是出于好心帮别人盛饭时,为了方便 省事把一副筷子插在饭中递给对方。被会人 视为大不敬,因为北京的传统是为死人上香 时才这样做,如果把一副筷子插入饭中,无 异是被视同于给死人上香一样,所以说,把 筷子插在碗里是决不被接受的。

(1)中餐的餐具
? 执箸巡城: ? 这种做法是手里拿着筷子,做旁若无人状,用筷子来回在桌子上 的菜盘里巡找,知从哪里下筷为好。此种行为是典型的缺乏修养的表 现,且目中无人极其令人反感。

(1)中餐的餐具
? 3. 匙:又称勺子。在中餐中,勺子是用来辅助提取食物的,

尤其是羹、汤或滑溜的食物等。
? 4. 盘:又叫做盘子,是用来盛放食物的。 ? 5. 碗:碗作为人们日常必需的饮食器皿,在中餐里主要是 用来盛放食物和羹汤的。 ? 6. 湿毛巾、餐巾、餐巾纸、牙签、水盂的使用规范 。 (1)湿毛巾餐前只能用来擦手,不能用来擦脸、擦嘴。

(1)中餐的餐具
(2) 餐巾的使用是为了防止衣服被弄脏,应该把它*铺在大腿

上,不要把它围在脖子或别在腰带上。
(3) 餐巾纸主要用来擦嘴或手。 (4) 席间牙签要在万不得已的时候使用,用时注意以手或餐巾 遮掩口部。 (5) 水盂,即洗手碗。它是在用餐期间洗手指用的,千万别把 它当清水或饮料来饮用。

2. 中餐与西餐
A Comparison of Dinner Procedure
? ? ? ? Chinese dinner ? ? ? Tea Western dinner Appetiser / starter: Chinese starters ? ? Starter: vegetable salad or ? ? ? are normally cold dishes. soup ? ? ? Dishes: In Chinese food culture, ? ? Main course: the most many dishes can be ordered if a group of typical main course would be people sit around one table. There are fillet beef or chicken or fish. eight major regional cuisines in China, ? ? Dessert: After the main each of which has a series of typical course, normally some sweat dishes of its own. Beer, wine or alcohol food are served, which can be can be taken together with dishes. icecream, cakes, fruits, pastries ? ? ? Main course: The main course the etc. Chinese people refer to are not dishes, ? ? Coffee: After the table is but rice or wheat food like noodle or bun. cleared, coffee is served. This is (a major difference) normally the very last course. ? ? ? Soup: Chinese soup are served after main dishes. ? ? ? Fruits: The most typical dessert in Chinese dinner are fruits, which can make one feel clean and clear in one’s mouth and stomach after the meal.

?

?

Serving Dishes at the Center of Table vs. in Each One’s Own Plate
Chicken Breast vs. Chicken Necks / Feet

3. 商务中餐:给主人和客人的几点建议
Meals are an important part of life in China and big meals are an especially important aspect.Whether you’re hosting or attending, these essential tips will help you survive and thrive at a Chinese business dinner or banquet. ? “Fan zhuo shang bu tan sheng yi” which means “Don’t talk about business at the dinner table.” That might seem to contradict reality, but the issues cleared up by another saying, “Fan chi hao le, sheng yi ye jiu hao le,” which essentially means, “Business can be easily done if you treat them to a good meal.”

If You Are a Host ?Guest list ? You should consider the status of the guests and the relationships between them. Chinese people value status greatly. ?Invitations ? Send your invitation in advance, and give the guests a certain period of time to respond. ?Culinary details ? The location of your meal, the food and the drinks all need to be considered carefully. ?Price ? You will drop anywhere between several hundred and ten thousand RMB.

?Greetings ? Before your meal, you will want to introduce the guests to each other. Be careful to observe the social order— introduce lower status guests to higher status ones, and younger attendees to older ones. ?Seating ? Arrange your seats in order according to their different status. ?Keep on toasting ? To keep a happy atmosphere, there will be MANY toasts during the meal. As the host, you should expect to lead some of them.

If You Are a Guest

?Preparation ? Prepare your attire and have your business cards on hand. ?Communication ? Before you go, think about what you will talk about during the meal. (new people) ?Food tastes ? Chinese people don’t usually tell their host what they don’t like to eat since it would be considered impolite. However, if there is anything that could really make you sick, of course go ahead and notify your hosts in advance. ?Presentation ? giving and receiving business cards during the meal. ?When to lead ? You’re going to have plenty of toasts during the meal. Don’t try and lead a toast unless you are familiar with the other guests.

Activity 3: Discuss the following questions with your partner. 1.Why shouldn’t Chinese people stick chopsticks standing upright in the rice bowl? 2. How do you understand the Chinese saying “Fan zhuo shang bu tan sheng yi ”? 3. If you are a host in China, how do you arrange the culinary meals?

Task Two Dining Etiquette in the West 西餐餐饮礼

1. 正式宴会餐具的摆放

Table Manners
? Dining etiquette for utensils. The English do not switch knives and forks. The knife remains in the right hand, and the fork remains in the left. When the meal is finished, the knife and fork are laid parallel to each other across the right side of the plate. The fork is often held tines down, so that food is scooped up onto the backside of the fork; do this after much practice, or with foods that can stick to the back of the fork (like mashed potatoes and peas). ? Dining etiquette for the place setting. The knife above the plate is used for butter; otherwise, always start from the outside and work your way in, course by course. ? Dining etiquette for hands. Hands are kept in your lap at the dinner table. ? Dining etiquette for passing food. At the table, pass all dishes to your left.

? Dining etiquette for seating. The most honored position is at the head of the table, with individuals of greatest importance seated first to the left and then the right of the head of the table; if there is a hosting couple, one will be at one end of the table, the other at the opposite end. ? Dining etiquette for restaurants. Restaurants usually stop serving around 11 P.M., and dinner is usually served at 8 P.M., so there aren’t too many seatings in the course of an evening. Be sure to make reservations. Pub hours were traditionally set by law at 11:30 A.M. to 3 P.M., and 5 to 11 P.M., Monday through Saturday, and from noon to 3 P.M. and 7 to 10:30 P.M. on Sunday; however, these times are changing, and many pubs, as “private clubs”, stay open much longer hours (you may be required to pay a small membership fee to join the club, which is sometimes not even stated, but merely included in your bill).

? Dining etiquette for paying the bill. Usually the one who issues the invitation pays the bill. ? Dining etiquette for tipping. Restaurant bills usually include gratuities of 10 to 15 percent. ? Business Toasts ? Unless your toast has been designated as the principal one of the evening, keep your remarks short and to the point. The principal toast is a small speech of sorts, and it should be composed in writing and rehearsed by the speaker in advance.

进餐顺序:
原则*凑仗馈⑸恕⑸⒅魇场⑻鸬恪⑺承蛉〔耍淮稳2至 3样。盘子如果堆得太满,既不雅观,又混淆原味。

餐具使用:
? 左叉固定食物,右刀切割食物。

? 餐具由外向内取用。
? 几道菜会放置几把餐具,每个餐具使用一次。 ? 使用完的餐具向右斜放在餐盘上,刀叉向上,刀齿朝内,握把皆向右,

等待服务的侍者来收取。刀叉分开摆放表示暂时休息,还将继续用餐。
? 餐巾叠好放在座位上或椅背上,表示暂时离开座位。将餐巾叠好放在 参盘右侧或参盘上,表示进餐完毕。

进餐方法:
? 沙拉:用小叉食用。 ? 主菜:用刀切割,一次吃一块。口中有骨头或鱼刺时,用拇指和食指 从紧闭的唇间取出。 ? 面条和面包:面条用叉子卷妥食用。面包用手撕成小块放入口中,不 可用嘴啃食。 ? 汤:用汤匙由内往外舀,不可将汤碗端起来喝,喝汤时不可出声。如 果汤或咖啡太热,不可用嘴吹,稍凉后饮用。 ? 咖啡:喝咖啡不能用小勺舀着喝。 ? 水果:用叉子取用。嘴里有果核,先轻轻吐在叉子上,再放入盘内。

用餐过程刀叉摆放

用餐完毕刀叉摆放
12

9 6

3

Activity 3: Discuss the following questions with your partner. 1. 2. How much do you know about the glasses? What’s the toasting etiquette in the West?

Task Three Buffet Etiquette 自助餐餐饮礼仪

? ? Patience is everything when lining up at the buffet. Don’t stress, huff or push the person in front of you if they are taking their sweet time. Just think about how much faster you will still be getting your food versus a normal restaurant where you ordered from the wait staff! ? ? ? keep the line moving! ? ? ? Always use a clean plate for every buffet trip.

New Words
doggy bag (also doggie bag) n. (informal) a bag for taking home any food that is left after a meal in a restaurant 剩菜袋(餐馆装剩菜回家用的袋子) scrape v. to remove sth. from a surface by moving sth. sharp and hard like a knife across it .刮掉;削去 top sth. up v. to fill a container that already has some liquid with more liquid 装满,注满(未满的容器) Top the car up with oil before you set off. 出发前给车加满油

1. 2.

Among the rules to observe at the buffet table, which one has impressed you the most? How do you understand the principle” Don’t force others to eat alone”?



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