餐桌禮儀Western Dining Etiquette教案資料

1、November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 1of27,WESTERN DINING,ETIQUETTE,西餐用餐禮儀,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 2of27,Scope,目錄,Business Etiquette & Protocol,商務禮節(jié)和禮儀,Small Talk,閑聊,Arrival & Seating,到達和就坐,Basic Table Manners,基本餐桌禮儀,The

2、ten golden rules,十條黃金法則,Menu composition,菜單構成,Food & Wine Harmony,食物與葡萄酒的協(xié)調,How to handle tricky foods,怎樣掌握棘手食物,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 3of27,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 4of27,Business Etiquette ,Protocol,商務禮節(jié)和禮儀

3、,Understanding the handshake,了解握手,Using titles and correct forms of address,使,用頭銜和正確的稱呼語,Exchanging business cards,交換名片,Valuing time,珍惜時間,Honoring space issues,尊重私人空間,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 5of27,Small Talk,聊天, Balance of Qs and As,問題與回答的平衡, Acknowledge

4、ment responses,確認響應回應, Show,顯示,Genuine interest,真的感興趣,Give-and-take on information,交換信息,Basic courtesy and manners,基本的禮貌和禮儀,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 6of27,Dining Protocol,Arrival,用餐,禮儀,到達,10 minutes before,10,分鐘以前,Check everything is in order,核對每一件事都恰當,Fi

5、nd out waiters name,找出服務員的名字,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 7of27,Dining Protocol,進餐禮儀,Reservation checklist,預定單,Number of pax,人數,Time, day & date,時間和日期,Smoking or non-smoking,吸煙與非吸煙,Contact number,聯系電話,Exact location,準確位置,Parking,停車,Confirm day before,一天前再次確認,

6、November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 8of27,Aperetif,開胃酒,BEST,最好的,White wine,白葡萄酒,Mineral water,礦泉水,Spritzer,汽水,Champagne,香檳,Gin tonic,金湯力,Whisky,water/soda,威士忌,水,蘇打水,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 9of27,Aperitif,開胃酒,QUESTIONABLE

7、,有問題的,Dry sherry,干雪利酒,Beer,啤酒,Red wine,紅酒,AVOID,避免, Cocktails,雞尾酒, Other mixed drinks,其他混合酒, Fruit juices,鮮果汁, Soft drinks,軟飲料, Coffee / Tea,咖啡,茶, Hard liquor,烈酒,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 10of27,Seating,就坐,The male guest of honor sits on the hostess right,

8、男,主賓坐在女主人的右側,The next most important man sits on her left,第二男主,賓坐在女主人的左側,The female guest of honor sits on the hosts right,女主,賓坐在男主人的右側,The second most important woman sits on the hosts,left,第二女主賓坐在男主人的左側,Men and women should be alternately seated,男女應,該交替就坐,November 2012,餐飲服務應用（一）：基礎,Food and Bevera

9、ge Application I-Basic,Page 11of27,Seating,就坐,Couples should be separated,夫妻（情侶）應該分開就坐,Use of round tables puts everyone on an equal basis,使用,圓桌讓每個人保持平等,There may be place cards at a formal dinner or your,host/hostess may indicate where you should be seated,正,式晚宴可能會有座位卡，或者主人,女主人會表明你應該坐,哪,Social mann

10、ers are expected: males should seat females,and rise when they leave and return to the table,社交禮儀,期望：男士應為女士拉椅讓座，當女士離開或回到座位時,男士應該起立,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 12of27,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 13of27,Basic table man

11、ners,基本餐桌禮儀,Eating,吃飯方式,Serviettes, crockery, and cutlery,餐巾，陶,器和餐具,Passing dishes and food,傳遞菜肴及食物,Posture and behavior,姿勢及行為舉止,Placement and procedure,位置及程序,Accidents,意外事件,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 14of27,Ten golden rules,十條黃金準則,Sit up straight,坐直,Dont s

12、peak with mouth full,不在嘴里有食物時說話,Chew quietly, dont slurp,安靜的咀嚼，不發(fā)出聲音,Keep bites small,小口進餐,Keep your elbows off the table,不要將手肘放在桌上,Dont reach,不要夠物品,Dont forget please and thank you,不要忘記說請和謝謝,Excuse yourself when leaving the table,離開座位時要致歉,Compliment the cook,稱贊廚師,Wipe your mouth before drinking,喝東西

13、前要擦嘴,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 15of27,Menu Composition,菜單組成,Host,主人,Guest first,客人優(yōu)先,Sequence of dishes,菜肴順序,Avoid,避免,Quantity,過多,Difficult to eat,吃起來困難,Most or least expensive,最貴或最便宜的,Ask about wine,詢問葡萄酒,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Appli

14、cation I-Basic,Page 16of27,Food & Wine in Harmony,食物與酒的搭配,Wine Type,Serve with,Red Wines,Cabernets and Red Bordeaux,卡本內和波爾多,Lamb, roasts and lamb chops, all cuts of beef,steak, roast duck, goose,羔羊肉,烤肉和羊肉,所,有的美式煎牛扒,煎烤鴨、鵝,Merlot,美樂,Beef and lamb roasts, venison, sirloin Steak,grilled or roast chicken

15、,烤牛肉、羊肉、鹿肉、沙,朗牛排、燒烤或烤雞,Pinot Noir,黑比諾,Roast Chicken, rabbit, duck, grilled salmon,grilled tuna,烤雞,兔子、鴨、烤三文魚、烤金槍,魚,Shiraz,西拉,Grilled or roast beef, game meats, BBQ, Pizza,烤或者烤牛肉、游戲肉、燒烤,披薩,Sangiovese,桑吉奧維斯,Roast pork, roast chicken, pasta, grilled,vegetables, Italian sausages, pizza,烤豬肉,烤雞,意大利面,烤蔬菜,意大

16、利香腸,披薩,White Zinfandel/White Merlot,白津芳黛兒,白美,樂,Seafood Salads, pastas, grilled chicken, grilled,pork loin, Mexican food,海鮮沙拉、面食、雞扒,肉、墨西哥食物,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,Page 17of27,Food & Wine in Harmony,食物與酒的搭配,Wine Type,Serve with,White wines,Chardonnay,霞多麗,Sole,

17、 halibut, cod, scallops, lobster, roast,chicken, pasta with seafood or chicken,舌,鰨、大比目魚、鱈魚、扇貝、龍蝦、烤雞,意大利面食搭配海鮮或雞肉,White Riesling,白雷司令,Roasted pork, chicken, veal, smoked,salmon, pate of all types, sushi,烤豬肉,雞肉、牛肉熏三文魚,壽司,Sauvignon blanc,長相思,Fish, shrimp, calamari, fresh oysters,sashimi,魚、蝦、烏賊,新鮮的牡蠣,生魚片,Pinot Grigio,灰比諾,Pastas, grilled chicken and shrimp, veal,意,大利面食、雞扒、蝦、小牛肉,Sparkling Wines (Champagne,起泡酒,香檳,Caviar, fresh oysters, sushi, sashimi,lobster,魚子醬,新鮮的牡蠣、壽司、生魚片,龍蝦,November 2012,餐飲服務應用（一）：基礎,Food and Beverage Application I-Basic,