中餐礼仪
2020-03-02 00:28:33 来源：范文大全收藏下载本文
1 Put your napkin on your lap, not with a napkin to wipe the face or mouth.After the meal, the napkin folded, do not rub a group.2 Take care of others, to use public chopsticks and spoons 3 Infectious virus carriers should consciously refuse to attend the banquet.4 The soup spoon, don\'t make a sound.5 With food in your mouth, don\'t open mouth to talk with people.Save food residual can not mouth and face.6 Cough or yawning or sneezing should turn down with a handkerchief or napkin to cover, turned round to say sorry.7 Speak mouth can not emit saliva, the mouth can not stay with foam.Don\'t talk loudly, to influence others 8 Don\'t use your chopsticks on the table or a dining utensils.9 Don\'t throw chopsticks or other dishes to the man acro the table 10 Don\'t put your chopsticks rack in the cup, don\'t put the chopsticks in the rice bowl or dish bowl 11 Don\'t cro the chopsticks are placed, put back, one big one small 12 Don\'t talk with chopsticks, also do not put chopsticks when toothpicks.13 Don\'t put the chopsticks to others, also do not insert dish deep.14 Clip vegetables do not a drop of soup, chopsticks not covered with food, also do not use mouth suck chopsticks.15 Use both hands to make a toast, eyes looking at each other, then in a toast to sketch.16 When you touch, not higher than the other cup cup.17 Respect for each other\'s drinking habits and intention, not all kinds of reasons to force each other to drink 18 Do not smoke, not to throw things on or under the table.Accidentally broken tableware, should apologize and compensate 19 Run out of meal from the seat, the chair to the table. 1
When dinner,
One, is the owner of most should face the front gate and sit, and sit at the main table.
Two, is held in multiple table dinner, each table must have a master table owner\'s representatives present here.The general location
And the main table master to, sometimes also can face the main table owner. The three, each table seating arrangement is high, should be based on the distance of the table owner far and near, near to, to As far as.
The four, each table is from the table owner position, pay attention to the right to respect, namely to the table owner oriented
As the standard, respect for the right, left inferior.
In addition,
The arrangement of each table should be limited in the number of meals 10 Within,
It is best to double the number.
For example,
Six people, eight people, ten people.The number of too much, not easy to take care of, and may not sit down.
, precedence order, follow four principles.
One is the right high left low principle
Two people sit together side by side, usually to the right as the seat, to the left under the seat.This is because Chinese food.
The dishes in the clockwise direction to serve, in the right to sit to in the left than sit by according priority Gu.
Two is the seat first principle
The three men were seated at the table, sitting in the middle of the people in the times higher than that of both sides of the people.
Three is the door to the principle
The meal, according to the practice of etiquette, facing the front gate is the seat, back to the front gate is under the seat.
Four is a special principle
High-end restaurants, interior often have beautiful scenery and elegant performances, the diner can appreciate.
At this time, the viewing angle is the best seat seat.In some cheap restaurant, usually with
The wall for attendance, aisle seat to seat.
中餐礼仪之商务礼仪
关于中餐的礼仪，我们可能已经掌握很多了，但是，商务活动中的中餐礼仪与平时又有所不同：
1.将餐巾放在膝盖上，不可用餐巾擦脸或嘴。完餐后，将餐巾叠好，不可揉作一团。 2.照顾他人时，要用公用的筷子和汤匙。 3.传染病毒携带者应自觉谢绝参加宴会。 4.喝汤用汤匙，不出声。
5.嘴里有食物时，不张口与人交谈。嘴上和脸上不可以留有食物残余。 6.提亚是用手挡住嘴。咳嗽或打哈欠或打喷嚏时应转身低头用手绢或餐巾纸捂住，转回身时说声抱歉。
7.说话时嘴不可喷出唾沫，嘴角不可留有白沫。不可高声谈话，影响他人。 8.不可用筷子敲打桌面或餐饮器具。
9.不要往桌子对面的人扔筷子或其他餐具。
10.不要把筷子架在杯子上，不要把筷子插在饭碗或菜盆里 11.不要把筷子交叉放置，放反了，一头大一头小。 12.谈话时不要挥舞筷子，也不要把筷子当牙签用。 13.不要把筷子伸到别人面前，也不要插入菜盘深处。
14.夹菜时不要一路滴汤，筷子不要沾满了食物，也不要用嘴吮吸筷子。 15.用双手举杯敬酒，眼睛注视对方，喝完后在举杯示意。 16.碰杯时，杯子不要高于对方杯子。
17.尊重对方的饮酒习惯和意愿，不以各种理由强迫对方喝酒。
18.不抽烟，不往地上或桌子底下扔东西。不慎摔碎餐具，应道歉并赔偿 19.用完餐离座时，将椅子往内紧靠桌边。
1、宴请时
一，是主人大都应面对正门而坐，并在主桌就坐。
二，是举行多桌宴请时，每桌都要有一位主桌主人的代表在座。位置一般 和主桌主人同
向
，有
时
也
可
以
面桌主人。
三，是各桌位次的尊卑，应根据距离该桌主人的远近而定，以近为上，以 远为下。
四，是各桌距离该桌主人相同的位次，讲究以右为尊，即以该桌主人面向 为准，右为尊，左为卑。 另外， 每张餐桌
上
所
安
排
的
用
餐
人
数在
10 人以内， 最好是双数
。
比如， 六人、八人、十人。人
数
如
果
过不仅不容
易
照
顾
，
而
且也可能下。
向
主
应
限
多，坐
不、位次的排列，遵循四个原则。
一两座是人，右一以高同左左并为
低排下
原就座
则坐。
，这
通是
常因
以为
中右
餐为
上上
菜时多以顺时针方向为上菜方向，居右坐的因此要比居左坐的优先受到照 顾三。人 一同就坐用餐，坐在中
间
的
人二是中座为尊原则
在位次上高
于
两
侧
的
人
。三是面门为上原则 用餐的时候，按照礼仪惯例门者是上座，背对正门者是四是特殊原则
高档餐厅里，室内外往往有致或高雅的
演
出
，
供
用
餐
者这时候，观赏角度最好的座位是上座。在某些中低档餐馆用餐时，通常以 靠墙的位置为上座，靠过道的位置为下座。
，面下座优美欣
赏
对正。 的景。
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