Eating and Table Manners in the Eating and Table Manners in the West and Other EtiquetteWest and Other Etiquette

Ma Shuang (Diana)College of Comprehensive Foundation

StudiesLiaoning University

Table Setting Table Setting Place SettingPlace Setting

September, 2012 By Ma Shuang 2

Table-setting RulesTable-setting Rules Knives (with the blade turned toward the

plate) are on the right hand side

Spoons (with the bowl facing upward) are arranged to the right of the plate next to knives

Forks (with the tines facing upward) are placed on the left

The dessert silver is arranged above the plate, with the handle facing toward the hand that will be using it (the dessert fork toward the left, the spoon and knife toward the right).

The fruit silver can be brought to the table along with the fruit plates

September, 2012 By Ma Shuang 3

Flatware Flatware CutleryCutlery

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Illustration of Illustration of Table SettingTable Setting

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Dining Dining Etiquettes 1Etiquettes 1

When do my responsibility begin? [Respond to invitation - Don’t make your host guess about yes or no; Tell them your special needs;]

Can I bring a guest? Clues about the event: starting time, address, dress code […

go one level above what you think will be appropriate – overdressed vs underdressed], and so on.

Never ever skip the check-in process (wear your name tag high on the right side)

When should I take my seat? [wait until 4-5 people are at the table before sitting down]

Should I talk to people after I have sat down? Should I put my belongings such as a cell phone on the table? How can I deal with difficult food?

September, 2012 By Ma Shuang 6

Dining Dining Etiquettes 2Etiquettes 2

Can I change my seat if I realise that I do not know my neighbors?

Taking medications? Lipstick, toothpick, etc. Where should I put my cell phone?

Can I answer the phone calls during the dinner?

Taking away doggy bags? Sharing foods with other people who

are very close to you in relations? Asking for a taste?

September, 2012 By Ma Shuang 7

Dinner Etiquette Dinner Etiquette Table Manners Table Manners

How to set my napkin? And how to use it?

* move the place card

* look to your hostess / host, wait for her /him to take her /his napkin* take your napkin immediately when you sit down at a business dinner* fold the napkin in half, place it on your lap – do this below the level of

the table* use it only for your mouth [ ! clean the face, dust your chair, clean the

cutlery, etc. ]* where to put it if I leave for a while and will come back again? * what shall I do with it when I finish my meal?

September, 2012 By Ma Shuang 8

How to use the silverware? [BMW]* When and how to eat your bread?

* Each course has its own silverware.

* Starting with the utensils that are farthest from your plate.

* You’ll have a maximum of 3 forks and 3 spoons. American style Continental style

[placing the fork and knife in your hand; knife edge; cutting and eating;

Don’t spread out your arms; indicating you’re finished / not finished]

* How to deal with the things I don’t want?

Dinner Etiquette Dinner Etiquette Table Manners Table Manners

September, 2012 By Ma Shuang 9

How to place and use the glasses? Turning the glass over to indicate I don’t want to have

this wine? Bread [basket], butter, condiments, cream cup /glass,

etc. passing [to your right, together], using salt and pepper…

The used utensils should go back to the plate or the table cloth?

If I have not used the salad knife, should I place it on the plate with the fork when I finish the course?

Can the knife be used as a pusher? What should I do if I happen to drop my fork, etc.? What should I do with a finger bowl? Where should I put the coffee or tea spoon?

Table Manners Table Manners Dinner EtiquetteDinner Etiquette

September, 2012 By Ma Shuang 10

Continental Continental BreakfastBreakfast

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Full English Full English BreakfastBreakfast

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Typical Typical LunchLunch

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DinnerDinnerCoursesCourses

A full course dinner is a dinner consistingof multiple dishes, or courses. In its simplest form, it can consist of three or four courses, such as soup, salad, meat and dessert.

Starter /Appetizer

Starter /Appetizer Main CourseMain Course DessertDessert

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Seating Seating ArrangementArrangement

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Breads

Dips and Dressings (敷料剂 )

Jams, Pickles, Preserves

Pasta, Rice, Grains and Pulses

Salsas and Relishes (调味品 )

Salads

Sauces and Butters

Stuffings & Marinades(淹泡汁 )

Vegetables and Misc

Accompaniments & Side DishesAccompaniments & Side Dishes

Starter Starter AppetizerAppetizer

How to eat soup? You go to the soup or the

Soup to you?

September, 2012 By Ma Shuang 16

Main CourseMain Course

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DessertDessert

September, 2012 By Ma Shuang 18

Special Special KnowledgeKnowledge

September, 2012 By Ma Shuang 19

排位常识排位常识 一、关于会议主席台座次的安排 根据中办掌握的原则：当领导同志人数为单

数时， 1 号首长居中， 2 号首长排在 1 号首长左边， 3 号首长排右边，其他依次排列；当领导同志人数为双数时， 1 号首长、 2 号首长同时居中， 1 号首长排在居中座位的右边， 2 号首长排左边，其他依次排列。

二、关于宴席座次的安排 宴请客人，一般主陪在面对房门的位置，副主陪在主陪的对面， 1 号客人在主陪的右手， 2 号客人在主陪的左手， 3 号客人在副主陪的右手， 4 号客人在副主陪的左手，其他可以随意。以上主陪的位置是按普通宴席掌握，如果场景有特殊因素，应视情而定。

三、关于签字仪式的座次安排 签字双方主人在左边，客人在主人的右边。双方其他人数一 般对等，按主客左右排列。

四、关于乘车的座次安排 小轿车 1 号座位在司机的右后边， 2 号座位在司机的正后边， 3 号座位在司机的旁边。（如果后排乘坐三人，则 3 号座位在后排的中间）。中轿主座在司机后边的第一排， 1 号座位在临窗的位置。 当领导同志人数为双数时， 1 号首长、 2 号首长同时居中， 1 号首长排在居中座位的右边， 2 号首长排左边，其他依次排列。应当是 1 号首长排在居中座位的左边， 2 号首长排右边，其他依次排列

September, 2012 20By Ma Shuang