商务礼仪-- 餐桌礼仪.ppt

WESTERN TABLE
MANNERS
8
WINE BASIC KNOWLEDGE
1. ARRIVING FOR DINNER
I. A guest pre-planning
1. It is most polite to arrive
10
minutes earlier than
the stated time
2. if you are more than 15 minutes late
call the host
3. At a less formal dinners. a bottle of
wine or chocolate is a good gift.
4. At a formal dinner, gift is not needed.
TIP
WHERE DO YOU PUT
YOUR BELONGINGY
-Put it on the floor
the
chts wni ue chaired
you can put your belo
behind your back while
are sitting
II. Posture
a 1. your general posture should be a
straight back.
a 2. your feet should be firmly placed
on the floor
0 3. don't cross the legs
4. don't lean back on your chair and
loop your arm around the chair.
a 5. don't shake your legs
6. avoid extending your legs under
the chair
2 SEATING PROTOCOL
1. At a forma
ly cards
∥tobe
seated by your
2. generally, when th
t involves both men and
women, they are seared alternating man and woman
THE PLACE OF HONORY
3. Th
riaht o
15a
woman and To
of the
hostess if the quest is a man
第二主
西餐座次
宁耳机赁谑训興

芳女主人居中而坐时位次的排
男女主人分坐于两侧位次的排
4. If the quests are business
B
7
le of either sex from
different companies. It is
86
acceptable to alternate host
目2l
and guest" That is to say
each quest sit next to a host
or the representatives of the
SECTION 2
PLACING ORDER
t a restaurant
v-At the restaurant, once yo
are settled in the seat, the first
thing you usually order is DRINK
periti
v When the waiter asks for your
food order, keep three things
our mind
v 1 order medium-priced menu.
v 2. know the food you are
ordering
v3. order food that is relatively
easy to eat.
Appetizer
Drinks
Dessert
MENU
1. starters(前菜)
A. appetizers(头盘,开胃菜)
The most commonly seen
ppetizers include: cold cuts, GA
盘) caviar(鱼子酱), Foie gras(鹅
肝酱) roasted snail(焗蜗牛)
smoke salmon(熏鲑鱼), prawn
cocktail, vegetable salad
sausage etc Appetizer generally
has the cha