餐桌禮儀課件

1、Table Manners 餐桌禮儀w Culture, background, behaviors, cultivation文化, 背景, 行為, 修養(yǎng)w Job interview is carried out during lunch工作面試在午餐中進行Place Setting餐桌擺設(shè)w Plates 盤子w Utensils / Cutlery 餐具w Glasses 杯子w Napkin 餐巾w Pepper and salt shakers, bread basket, butter tray胡椒瓶， 鹽瓶， 面包籃， 黃油碟 nWould you please pass the

2、 麻煩你傳一下 Seating 座位w Name tag 姓名牌w Open the chair for the lady who sits on your right hand side為坐在你右手邊的女士拿開椅子讓她上座w Sit on her left hand side坐在她的左手邊w Good posture 良好坐姿w Keep your hands on the lap 把手放在大腿上Napkin (1) 餐巾nDont touch anything if the host says “l(fā)ets say grace”如果主人要祈禱， 低下頭， 什么也不要做w Unfold the

3、 napkin and fold it half before putting it on your lap打開餐巾， 對疊， 放在大腿上w Use the napkin to gently wipe your mouth. Dont blow your nose into your napkin餐巾只用作輕擦嘴邊。不可用來擦鼻子Napkin (2) 餐巾w Place the napkin on the arm/back of the chair if you need to be excused如要離座, 把餐巾放在椅柄/背上w After completion, place the so

4、iled napkin at the left of your place setting用餐完畢, 把用過的餐巾放在擺設(shè)的左手邊Utensils 餐具w Knife, fork, spoon 刀, 叉, 勺兒w Work from outside in 由外到內(nèi)w Resting separate the knife and fork on the plate, blades facing in / prongs down暫停進食 - 把刀和叉分開放在盤子上, 刀鋒向內(nèi), 叉尖向下下w Done place the knife and fork paralleled on the plate

5、 blades facing in / prongs up用餐完畢 - 把刀和叉平衡放在盤子上, 刀鋒向內(nèi), 叉尖向上上Bread or Roll 面包w Break the bread with your fingers into small piece small enough for one bite, butter it用手指把面包一小塊的撕開來, 涂黃油w Do not butter the entire piece of bread at one time不要把整塊面包涂上黃油Drink 飲料w Dont start drinking the wine until the host

6、 says “cheer”在主人家說 “舉杯” 前, 不要喝酒w Hold the glass stem and sip舉杯時拿著杯的下半部細啜w No bottoms up except drinking beer除了喝啤酒, 一般都不會干杯w No drinking and eating at the same time不要同時進食和喝飲料Wine 酒Say “when” 何時夠w Champagne chilled 香檳 冰鎮(zhèn)w White wine chilled 白葡萄酒 冰鎮(zhèn)nSeafood / Poultry 海鮮 / 家禽w Red wine room temperature

7、紅葡萄酒 室溫nRed meat (pork, beef ) 紅肉 (豬, 牛 )w Dont add ice on the above 以上酒類不要加冰w Brandy, whisky, dessert wine 白蘭地, 威士忌, 餐后酒 Menu 菜單w Set menu / Alacarte 預定菜單 / 點菜w Starter / appetizer / entre 頭盤nSalad / soup / oysters / mini pizza 沙拉 / 湯 / 蠔 / 小批薩 w Main course 主菜nPoultry / seafood / beef / pork / pas

8、ta lSide dish vegetables / potatoes / rice w Dessert 甜品w Coffee or tea 咖啡或茶 Steak 牛扒w Well done 全熟100% forehead 前額w Medium 半生熟 75% cheek 臉頰w Medium rare 半生 50% chin 下巴w Rare 生 25%w Raw 全生 0%nTartar, capaccioSharing Food 分甘同味w If the others are willing to share除非別人愿意分享w Request additional small plate

9、s and clean utensils for dividing the shared food向服務員多要一份餐具和小盤子放分享的食物Food you cant swallow咽不下的食物w Remove the food with your fork and put in on your place用叉把食物從口中拿出來方在盤子上w Try to cover it with vegetables盡量用蔬菜蓋住Dont (1) 不要w Slurp when drinking soup or eating noodles喝湯和吃面條時發(fā)出聲音w Keep the spoon inside the bowl or cup勺兒留在湯碗或茶杯里w Talk with your mouth full滿口食物時講話w Chew with your mouth opened咬食物時把嘴巴張開Dont (2) 不要w Burp / Hiccup 打嗝w Use your tongue to remove the residues in between your teeth用舌尖在牙縫中找食物w Shake your leg underneath the tabl