导游服务英文版课件 (4)

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导游服务英文版课件 (8)

导游服务英文版课件 (8)

Domestic travelers usually are local people who stay at hotel for weekends, special occasions and activities. Foreign independent travelers (FITs) Refer to international travelers who make their own travel arrangements and purchase their accommodation independently and look for an accommodation package but normally require accommodation only. Group inclusive travelers (GITs) Are travelers who travel together, often in groups on package tours. Their expenditure is often very lower because they tend to budget their spending allowance. Accommodation and sometimes meals are usually booked well in advance by the travel agency. Special interest travelers (SITs) Are those who usually have a special interest in mind when visiting a place.
Incentive packages An incentive package is a vacation package sponsored by a corporation and offered to employees as a reward for superior performance— high-volume sales of a product or service, or some other achievement beyond the norm. Some companies offer all-inclusive vacations to Hawaii, for example. Any type of package can be used as an incentive package as long as it provides incentive for employees to improve performance. Tailor-made packages According to the guests' request arrange the itinerary and other service.

导游服务英文版课件

导游服务英文版课件
• Cooking in wine means the main ingredient is steamed in alcoholic vapor. The most typical dish is twin pigeons cooked in rose wine. Two cleaned pigeons on two chopsticks are placed in an earthen bowl so as to keep them away from the bottom. Place a cup of rose wine between the pigeons, then put the bowl inside an iron pot and heat the pot until the pigeons are well done. Half a cup of wine will remain without the slightest smell of wine, but the pigeons will have acquired an appealing fragrance of rose wine.
delicious soup.
(4) Chefs excel at preparing clear, crisp, tender and delicious dishes by frying, stirring and steaming. The flavors are salty ,hot, sweet and
sour.
Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc.

导游服务英语

导游服务英语

导游服务英语Title: Professional Tour Guide ServicesIn today's globalized world, the demand for professional tour guide services is steadily increasing. Tour guides play a crucial role in enhancing the travel experience fortourists by providing insightful information, cultural context, and ensuring smooth navigation through various destinations. Here, we delve into the key aspects of professional tour guide services, highlighting their importance, responsibilities, skills, and the evolving trends in the industry.Importance of Professional Tour Guide Services:Professional tour guides serve as ambassadors of the destinations they represent. They bridge the gap between tourists and the local culture, history, and attractions, offering enriching experiences that go beyond meresightseeing. Their expertise adds value by providing context, anecdotes, and behind-the-scenes insights that make the journey memorable and meaningful.Responsibilities of Tour Guides:Tour guides shoulder diverse responsibilities to ensure a seamless and enjoyable travel experience for their clients. These responsibilities include:1. Knowledge Dissemination: Tour guides must possess in-depth knowledge about the destinations they cover, including historical facts, cultural nuances, and current events. They convey this information in an engaging and accessible manner to enrich the tourists' understanding.2. Safety and Security: Ensuring the safety and security of tourists is paramount. Tour guides must be vigilant, aware of potential risks, and equipped to handle emergencies effectively. They also provide guidance on local customs and etiquette to prevent misunderstandings or discomfort.3. Itinerary Management: Tour guides meticulously planand execute travel itineraries, taking into account factors such as time constraints, logistical challenges, and tourist preferences. Flexibility is key, as they may need to adapt plans based on unforeseen circumstances.4. Interpretation and Communication: Effective communication is essential for tour guides to connect with diverse groups of tourists. They must be proficient inmultiple languages, adept at interpreting cultural nuances, and skilled in engaging audiences of varying ages and backgrounds.5. Customer Service: Tour guides prioritize customer satisfaction by addressing queries, resolving issues promptly, and fostering a welcoming atmosphere. Their warmth, enthusiasm, and professionalism leave a lasting impression on tourists, encouraging repeat visits and positive reviews.Skills Required for Tour Guides:Successful tour guides possess a unique blend of skills that enable them to excel in their role. These skills include:1. Cultural Competence: Understanding and respecting cultural diversity is essential for tour guides to interact sensitively with tourists from different backgrounds.2. Communication Skills: Clear, articulate communication enhances the tour experience and fosters rapport withtourists. Tour guides must convey information effectively, tailoring their approach to suit the audience.3. Leadership Abilities: Tour guides lead groups through unfamiliar environments with confidence and authority, demonstrating leadership qualities such as decisiveness, adaptability, and problem-solving skills.4. Flexibility: Tour guides must adapt to changing circumstances, such as weather disruptions or unexpected closures, while maintaining a positive attitude andminimizing inconvenience for tourists.5. Time Management: Efficient time management ensuresthat tours run smoothly and cover all planned attractions within the allocated timeframe, maximizing the tourist's experience.6. Storytelling Skills: Captivating storytelling brings destinations to life, sparking the imagination of tourists and fostering a deeper appreciation for the places visited.Evolving Trends in Tour Guide Services:The tour guide industry is evolving in response to changing traveler preferences and technological advancements. Key trends include:1. Personalized Experiences: Tourists increasingly seek customized experiences tailored to their interests and preferences. Tour guides adapt by offering niche tours focused on specific themes, activities, or demographics.2. Sustainable Tourism: There is growing awareness of the environmental and cultural impact of tourism. Tour guides promote responsible travel practices, such as minimizing waste, supporting local communities, and respecting natural habitats.3. Digital Integration: Technology enhances the tour experience through multimedia presentations, virtual reality tours, and interactive apps. Tour guides leverage these tools to engage and educate tourists in innovative ways.4. Remote Guiding: Virtual tours conducted via video conferencing platforms allow tour guides to reach a global audience without physical travel. This trend gained momentum during the COVID-19 pandemic and continues to offer opportunities for remote guiding services.5. Professional Development: Tour guides invest in continuous learning and skill development to stay abreast ofindustry trends, enhance their expertise, and deliver exceptional service to clients.Conclusion:Professional tour guide services play a pivotal role in shaping memorable and enriching travel experiences for tourists worldwide. With their expertise, passion, and dedication, tour guides contribute to cultural exchange, promote sustainable tourism practices, and create lasting connections between people and places. As the industry evolves, tour guides remain committed to delivering personalized, immersive, and unforgettable journeys that inspire and educate travelers from around the globe.。

导游服务英文版课件 (1)

导游服务英文版课件 (1)

The art of Chinese cooking has always extended far beyond the simple need to satisfy the stomach. Attention is paid to the aesthetic appreciation o food, and careful consideration is given to the aroma and appearance of a dish as well as its flavour. Chinese culinary art is generally divided into four aspects.
Chinese food can be cooked over high, moderate or low temperatures, depending on the ingredients and the dish. Dongpo Braised Pork, the famous Hangzhou dish, is cooked over a low flame in a sealed pot. The meat comes out deep red and is as tender as bean curd; the flavor is rich, but the meat does not taste greasy. The famous Beijing dish, Fried Pork Liver and Duck Gizzard, is fried in hot oil at a high temperature for only a few seconds, so that the two meats are tender inside and crisp outside. If this dish were cooked at a low temperature, the meat would be tough.

导游服务英文版课件 (2)

导游服务英文版课件 (2)

3. Departure service 1)Bid farewell speech Recall the activities and show appreciation of the tourists' consideration and cooperation Show the friendship you have established and unwillingness to say good bye. Sincerely ask for suggestions and criticism. Extend your apology if there occurred some unpleasant accidents. Express your good wish.
2) Decide the time to collect luggage Time to collect the luggage should be decided by the flight. If the flight is early in the morning (before 8:30), luggage should be out usually the previous night. Luggage should be counted and signed by the local guide, the national guide, the group leader, and the hotel luggage boys. (Better to prepare a memo) Discuss with the group leader and national guide when to put the luggage outside the room and when to collect, then inform the tourists. Remember to tell the tourists things to pay attention to while packing the checked luggage.

导游英语Chapter 4 English for Sightseeing

导游英语Chapter 4 English for Sightseeing

导游英语
Chapter Four English for Sightseeing
Part one —— Open Your Toolkit
Situation I —— on the way to an artificial scenery Situation II —— introduction to a natural scenery
H: I have heard a lot about the Bund1. It must have a long history.
J: Oh, yeah. After the first Opium War in 1840, the bund gradually became the British Concession and International Settlement2.
H: I know. This morning we’ve already watched it before we have our breakfast. It is
an amazing modern TV tower. I see some giant balls just surround the body of
H: What a beautiful city landscape! Look at the building before us, is it the hotel we stayed in last night?
J: Yes, the one facing the north was built in 1906 in British Renaissance3 style. It was the earliest hotel in Shanghai. It is really a great works.

导游服务英文版课件 (7)

导游服务英文版课件 (7)

2. Brief introduction of the hotel a. name, class and location of the hotel (including distance and time to the hotel) b. distinctive features of the hotel, its facilities and services provided
女士们,先生们,晚上好!欢迎入 住本宾馆.我叫林小明,旅游团队 协调员.房间钥匙和早餐卷都装在 桌子上的信封里,按字母顺序排列. 请按上面的名字自取. 请在早6:30至9:30到乙楼多 功能厅用早餐.就餐时请交早餐卷. 房门是自动上锁的,请确认您离 开房间时随身带着钥匙.钥匙可以 自己保存到离店.
tell the tourists when they are to have the meal, any special arrangements for Chinese and Western meals and the supply of drinks, etc. show the tourists to the restaurant when they have their first meal in the hotel.
help them check in; introduce them to the location of the main facilities of the hotel; help the tour leader put the room numbers on the luggage and have the luggage sent to the rooms as soon as possible, after the luggage arrives at the hotel;

导游服务英文版课件 (3)

导游服务英文版课件 (3)

d)Some of the famous dishes: diced chicken with hot pepper(宫保鸡丁), spicy beancurd ( 麻辣豆腐),twice-cooked pork sl( 锅巴肉片),smoked duck flavored with tea leaves( 樟茶鸭),braised snakehead with eggs (烩乌鱼蛋),Dezhou braised chicken (德州扒鸡),whole winter melon soup(冬瓜盅),roast suckling pig(烤 卤猪),blanched chicken ( 白切鸡),meat balls braised in brown sauce(红烧狮子头), bagger's chicken(叫化鸡),sauted shrimps and crabmeat (虾蟹两鲜), etc.
The Culinary Arts of China Cooking in China has an age-long history. It specializes in its own ways of processing various kinds of dishes of local tastes and characteristics. According to books on cooking, the total number of ancient and modern Chinese dishes is about 8000, taking only the famous dishes! The ingredients may be classified into some 600 broad categories. There are 48 basic ways of cooking, including roasting, frying and boiling, all of which bringing out the best ingredients. Chinese cooking is subdivided into a great many schools notable for their local flavors. Among them are the more popular and well known eight schools- Shandong, Sichuan, Jiangsu, Zhejiang, Guangdong, Hunan, Fujian and Anhui. There are also more than twenty other outstanding local dishes like Beijing dishes and Shanghai dishes.

中职教育-实用导游英语(第二版)课件:Unit 4 Text A Chinese Cuisines.ppt

中职教育-实用导游英语(第二版)课件:Unit 4  Text A Chinese Cuisines.ppt
Boiled Chicken Slices.
3
Hot Pot
4
Beijing Roast Duck
5Байду номын сангаас
Sweet and Sour Fish
6
Boiled Chicken Slices
7
Language Focus
• ingredient n. (烹调)原料
e.g. the ingredients of a cake
2
Pre-reading Questions
• What is your favorite food? Why? • What are the main differences between Chinese food and western food? • What do you know about them? • Pictures on ppt: Hot Pot; Beijing Roast Duck; Sweet and Sour Fish;
• adept adj. 精通的,巧妙的
She's adept at growing roses.
• pungent adj. 辛辣的,刺鼻
a pungent sauce
• ample adj. 充裕的
a man of ample strength
• texture n. 质地
The cake has a nice light texture.
UNIT 4 Chinese Cuisine
Text A Chinese Cuisines
1
Scope
• Pre-reading Preparation • Basic Knowledge • Language Focus • Questions Based on Text • Phrases Translation • Homework

《出境旅游领队英语》课件—04机上服务

《出境旅游领队英语》课件—04机上服务
• Stretch [stret∫] v.t ----to make or become wider or longer 伸展、伸开、展开
• Stretch out-----to lie with your legs and arms at full length 伸直
3. vomit[΄vƆmit] n./v.i/v.t 呕吐 = sick up feel like vomiting 想吐 =be airsick/carsick/seasick
3.分析任务 Analyze tasks
4.执行任务 Perform tasks
任务单
模块二: 欧洲游领队服务 任务名称:机上服务 任务编号:2.2
任务名称 提出任务
2.2 机上服务 时间 Services on the plane
第三学年第一学期
主讲 教师
教学场所 分组
分析团队
模拟导游室 组长: 成员: 退休老干部团20人,年龄60-75岁,食宿质量要求高
模块二:欧洲游领队服务——机上服务 In-flight Services on the Plane
“五环式”任务型一体化教学模式
1.提出任务 Propose tasks
2.示范任务 Demonstrate
tasks
5.评价任务 Evaluate tasks
任务型教学 Task-based Teaching
Beverage and Meal
1. coffee
• White coffee with sugar or not • Black coffee with sugar or not • Irish coffee爱尔兰咖啡 • Cappuccino 意式卡布其诺 • Espresso 意式香浓咖啡(小杯)

旅游服务英语 English for Tour Service-PPT课件

旅游服务英语 English for Tour Service-PPT课件

Unit 1 Tour Consultation
• • • • • • • • • admission n.允许进入 coach n. 大客车 folder n.折叠式宣传资料 option n. 选择 roundtrip a. (车票等)往返的 vacancy n. 空缺 admission ticket 门票 FIT (Family and Individual Tourist) 散客 tour guide 导游
Unit 1 Tour Consultation
• • • • • • • • • travel agency 旅行社 brochure n. 宣传小册子 discount n. 折扣 minimum adj. 最低的 package n. 包价项目 sightseeing n. 观光 boutique hotel 精品酒店 packaged tour 包价旅游 travel agency 旅行社
Unit 2 Tour Arrangement
• In this unit, you will
• • • • • Learn career skill Introduce the itinerary to tourists Discuss the tour arrangement Negotiate about the change of the itinerary Learn how to write itinerary
旅游服务英语 English for Tour Service
English for Tour Service
• • • • • Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 At the Travel Agency Arrival At the Hotel Food and Drinks Transport

第1.2.3讲 导游服务(Tour guide service

第1.2.3讲 导游服务(Tour guide service
一、旅游团队导游服务集体
1、旅游团队导游服务集体的组成与服务


(1)组成:全陪、地陪、领队 (2)任务:提供或落实吃、住、行、游、购、娱方面的服务,保证旅游活动顺 利进行。
2、导游服务集体协作共事的基础
(1)工作对象相同 (2)工作任务相同 (3)工作目标相同
二、地陪服务程序与服务质量 1、服务准备:
3、较强的独立工作能力和创新精神
(1)独立执行政策和进行宣传讲解的能力
(2)较强的组织协调能力和灵活的工作方法 (3)善于和各种人打交道的能力 (4)独立分析、解决问题;处理事故的能力
. . .
4、较高的导游技能:语言、知识、服务技能 5、竞争意识和进取精神 6、身心健康 7、仪容、仪表
第三讲 旅游团队导游服务程序与服务质量
4、核对、商定节目安排
(1)提出小的意见或增加新的项目时 (2)提出的要求与原日程不符且涉及接待规格时 (3)领队与地陪手中的接待计划有出入时
5、参观游览服务
(1)出发前的各项准备 (2)途中导游 (3)景点导游、讲解 (4)参观活动 (5)返程的工作
6、其它服务
(1)社交活动 (2)文娱活动 (3)购物服务 (4)餐饮服务
.
三 导游人员的素质
1、良好的思想品德
(1)热爱祖国、热爱社会主义; (2)优秀的道德品质 (3)热爱本职工作、尽职敬业 (4)高尚的情操 (5)遵纪守法
2、渊博的知识
(1)语言知识;(2)政策法规知识;(3)史地文化知识;(4)心理学和美学 知识;(5)政治、经济、社会知识;(6)旅行知识;(7)国际知识。
第二讲:导游人员
一、导游人员的分类
1、导游人员的概
.
.

项目一模块四 送客服务 《导游英语实务》PPT课件

项目一模块四 送客服务 《导游英语实务》PPT课件
G2: Can we get a morning call tomorrow morning? I’m afraid of oversleeping.
T: No problem, I’ll set up the wake-up call④ for all of you at 7:30. Will that be all right?
项目一 导游生活服务 Project Ⅰ
Service Procedure Part
模块四 送客服务 Module 4
Say Goodbye to the Guest
模块四 送客服务 Module 4
Say Goodbye to the Guest
1. 能够为团队及散客办理离店手续 2. 掌握团队及散客的送站服务程序 3. 能根据旅游团实际情况致欢送词
G2: Certainly. I’ll go immediately.
2、送站服务 PartⅠ Here Is a Small Gift for You G: guide T: tourist
G: Hmm, I can see you all can’t wait to go back home.
G: OK. When should we pack up?
T: You’d better pack up before 8:00 p.m., because the porter will collect your luggage at 8:20.
G: Then where should we put them?
G3: OK. Thank you very much.
T: Then, see you tomorrow morning
G2: See you.

《导游服务规范》英文版

《导游服务规范》英文版

《导游服务规范》英文版Part one1. What should a local guide do before meeting the tour group?(1) Make sure the arrival time of the tourists’ vehicle;(2) Contact the bus driver;(3) Verify the exact time of tourist’s arrival;(4) Inform the baggage clerk;(5) Before the tour group comes out, stand at a visible place where passengers’ exit, with receiving sign held high in the hand.2. When tour group arrive by a vehicle, what should a local guide do?(1) Recognize the tour group;(2) Count the number of the group;(3) check the baggage and hand it over(4) Gather the tourists and help them to get on the bus.3. What should a local guild do on the way to the hotel?(1) Address a welcome speech;(2) Adjust the time;(3) Explain on the way;(4) Inform the meeting time and location.4. What information should be included in the first explanation along the way?(1) Scene introduction. Introduce the main buildings attractions and scenes along the way;(2) customs and habits guide 。

导游服务英文版课件 (5)

导游服务英文版课件 (5)

The diners are not supposed to cut large pieces of food, such as steak or chops, into small pieces all at one time. Only one or two bites are cut as one eats. Some people find it difficult to cut meat. That is because they don't use their knives close to the forks. When one has finished eating something, the knife and fork should be put diagonally on the further side of the plate. They should not be placed leaning on the plate. The knife should always be placed with the sharp edge in.

Table Manners in the West When men and women are eating together, in the home or out of it, the men should pull out the chairs for the women and see that all the ladies are seated before taking their own places. After sitting down, one pulls his chair up and sits close to the table. In many Christian homes it is customary to say grace before the meal begins. Guests should watch the host or hostess and if they bow their heads, they should join them. As soon as grace is finished, or if grace is not said, when the hostess takes her napkin, each one at the table opens his napkin in half and lays it across his lap.

服务礼仪英语版ppt课件

服务礼仪英语版ppt课件

3A Principle
Accept Appreciate Admire
20
Accept
To accept the customers, no judgment for the customers. And respect the customers’ choice because the customers are always right.
8
仪 态 -
站 姿
站姿要领:抬头、挺胸、收腹、提臀、 含颚、夹肩、目视前方,两腿自然站立
➢ 女士:脚跟并拢,脚尖成30至45度,双手重叠置 于腹前 ➢ 男士:双脚开立,略窄于肩,脚尖向前,右手自 然握拳
置于背后,左手握住右手手腕
9
仪态—坐姿
➢ 女士:双膝自然并拢,双 手重叠于一条腿上
➢ 男士:双膝分开,略窄于 肩,双手自然分置 于腿上
仪态--上车
双腿并拢 先坐上车 再挪入车
14
仪态—下车
双腿并拢 先出双腿 身体随行
15
鞠躬礼的正确运用
16
请多用这样的手势 17
见面礼节-握手礼
动作要领: ❖ 上身稍前倾,面带微笑 ❖ 右手伸向对方与对方右手相握 ❖ 眼睛平视对方,同时寒暄 ❖ 握手的时间一般不超5秒钟
注意事项:
✓ 强调“五到”:身到、笑到、手到、眼到、问候到 ✓ 握手的顺序:以长辈先、女士先为原则
5
仪表
6
* 要拆除衣袖上的商标 * 要熨烫平整 * 要扣好纽扣 * 要不倦不挽 * 要慎穿毛衫 * 要巧配内衣 * 要少装东西
7
祝贺用语 -祝您生日快乐! -祝您新春愉快!
语言礼仪 --- 礼貌用语
致歉用语 -很抱歉先生,为了您的安全, 我们需要核对一下您的身份证。 -对不起,让您久等了! -实在对不起!
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Table MannersOf course, the main difference on the Chinese dinner table is chopsticks instead of knife and fork, but that’s only superficial. Besides, in decent restaurants, you can always ask for a pair of knife and fork, if you find the chopsticks not helpful enough. The real difference is that in the West, you have your own plate of food, while in China the dishes are placed on the table and everyone shares. If you are being treated to a formal dinner and particularly if the host thinks you’re in the country for the first time, he will do the best to give you a taste of many different types of dishes. The meal usually begins with a set of at least four cold dishes, to be followed by the main courses of hot meat and vegetable dishes. Soup then will be served (unless in Guangdong style restaurants) to be followed by staple food ranging from rice, noodles to dumplings. If you wish to have your rice to go with other dishes, you should say so in good time, for most of the Chinese choose to have the staple food at last or have none of them at all. Perhaps one of the things that surprises a Western visitor most is that some of the Chinese hosts like to put food into the plates of their guests. In formal dinners, there are always “public” chopsticks and spoons for this purpose, but some hosts may use their own chopsticks. This is a sign of genuine friendship and politeness. It is always polite to eat the food. If you do not eat it, just leave the food in the plate. People in China tend to over-order food, for they will find it embarrassing if all the food is consumed. When you have had enough, just say so. Or you will always overeat!Table Manners in the WestWhen men and women are eating together, in the home or out of it, the men should pull out the chairs for the women and see that all the ladies are seated before taking their own places. After sitting down, one pulls his chair up and sits close to the table. In many Christian homes it is customary to say grace before the meal begins. Guests should watch the host or hostess and if they bow their heads, they should join them. As soon as grace is finished, or if grace is not said, when the hostess takes her napkin, each one at the table opens his napkin in half and lays it across his lap.When using the silverware, one should begin from the outside piece, then the next knife and fork for the second course and so on. The pieces closest tothe plate are for the last course.When having soup, the diner should move the spoon away from him to spoon out the soup. When the soup gets short toward the end, the side close to the diner can be slightly raised.The diners are not supposed to cut large pieces of food, such as steak or chops, into small pieces all at one time. Only one or two bites are cut as one eats. Some people find it difficult to cut meat. That is because they don’t use their knives close to the forks. When one has finished eating something, the knife and fork should be put diagonally on the further side of the plate. They should not be placed leaning on the plate. The knife should always be placed with the sharp edge in.Americans and Europeans differ in their use of forks when eating. When Americans have finished cutting, they put the knife down, transfer the fork to the right hand and eat. But Europeans hold their forks in the left hand and carry food on the back of the fork.One can choose whichever one likes. However, the American way seems to be easier for those who are not accustomed to eating foreign food. They cannot put food on the back of the fork skillfully. They have to carry food to the mouth so cautiously as not to drop it! But they often drop it. According to the European custom, one puts some solid piece of food at the edge of the fork and pile soft food on it. The American way may seem less efficient, but it is easier and makes one look less clumsy in using fork and knife! American Table MannersThe Role of Manners?There is not much call for a complete working knowledge of table manners in America today. Many families only gather all at once around the dinner table at holiday feasts, and most restaurants are too casual to require, or even to allow for, more than basic good table manners. If, having dropped his napkin, a diner at a bistro were to attempt to practice proper etiquette by signaling a member of the staff to bring a fresh one, he would probably have to do without a napkin at all. Try as he might to make eye contact and indicate the nature of the problem with a subtle wiggle of the eyebrow and downward flicker of the glance, he is likely to succeed only in causing his date to think he is making a play for the server. Although strict good manners forbid placing a used eating utensil back on the table, the server removing a plate onwhich a fork has quite properly been positioned "pointing at 11 o'clock" might just plop that item back where it started, making more of a clatter than if the diner had simply done it herself.From time to time -- perhaps at an important business dinner, a romantic date at an expensive restaurant, or a first dinner with the family of the person who may be "the One" -- it is necessary to display a more sophisticated knowledge of table etiquette. This is not difficult, once you have mastered the basics. Anyone armed with this core knowledge and the ability to adapt smoothly to the situation at hand will be able to handle even the most formal event. The goal is not, after all, to demonstrate utter mastery of the most arcane details of etiquette (which would be quite difficult considering the wide variations of customs in different cultures and from generation to generation), but rather to behave with graciousness and poise at the table.Mastering the BasicsMuch of the difficulty encountered in learning table manners derives from the struggle to master the ritual handling of the various tools involved. In order to display the right social veneer, it is necessary to sit at the table with elegant ease and wield the utensils with aplomb. The diner who leaves the napkin folded on his plate until it obstructs the placement of his appetizer plate reveals his lack of training. The dinner party guest who observes with dismay the array of flatware on either side of her plate, need only take the time to learn the simple secret to the plan. There are, of course, a few tips and pitfalls to be aware of, as well as the occasional surprising item you can eat with your hands. Here is a quick guide which will help steer you through even the most formal of occassions.。

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