餐桌礼仪英语演讲稿范文.doc

餐桌礼仪英语演讲稿范文.doc餐桌礼仪英语演讲稿范文
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modern relatively popular chinese meal etiquette is on traditional mid-north anners. its seating to borroaster first principal guest right, flexible processing, aster, guthrie female guests first, after male guest. y quaver. serving sequence remains tradition, after first cold heat. the guest of hot food should be the opposite seat left; single gets or dishes on the table to have the first point and snacks, top ic head and tail. these programs can not only make the ore make a harmonious and orderly subject-object identity and emotional expression and munication. therefore, table etiquette can make feasts on active plete thoughtful and make the subject-object
both sides get all-round display tutelage.
must of dining activities - even if someone ust assume a active role - urged guests enjoy eating and drinking is pletely reasonable.
on formal banquet dishes on the e a dish. surprisingly, rice is not a boixed taste. do not use a boust often use clean plate is replaced.
a chinese restaurant if no tea table and call no formal. therefore, as storage varieties of tea is ost astute taste also care to. relevant tea problem, should pay attention to several pieces of key things. seat should be responsible for the recent teapot for others and yourself zhencha - according to age, zhencha order by the elders to the youth, last pour. ebody e