导游服务英文版课件 (4)

Table Manners

Of 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 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.

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 to

the 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 Manners

The 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 on