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1、Table-mannersTable-mannersGood manners are good business礼仪周到，生意兴隆。 If the mat were not laid in a right position , he would not sit on it. 席不正，不坐。 ConfuciusWhen drinking with fellow villagers，Confucius would leave the table Only after the cane-carrying old people had left乡人饮酒，杖者出，斯出矣。 ConfuciusRule o
2、f thumb for eating is “When in Rome do as the Romans do”This means paying attention to what others around you are doing and go with the flow “入国问禁，随乡就俗”。Etiquette What is Etiquette?Etiquette relates to a code of behavior among people within an organization, group or society.Etiquette As the story go
3、es, Louis Ivys gardener at Versailles was faced with a serious problem he could not stop members of the nobility from trampling about it in delicate areas of the kings garden. He finally attempted to dissuade their unwanted behavior by posting signs called etiquettes which warned them to “Keep off t
4、he grass”. When this course of action failed, the king himself had to issue an official decree that no one could go beyond the bounds of the signs. Later, the name “etiquette” evolved and the name was given to a ticketfor court functions that included rules regarding where to stand and what to do.So
5、 what does Etiquette involve?Knowing/ respecting peoples customs and traditions Observing certain behavior and actions when in a group of peopleObserving appropriate mannersRemember:Your behavior and manners should consistently correspondwith your well groomed image. common slip-ups which we often m
6、ake Poor listening skillsDisregard of shared property and others spaceEmbarrassing othersPoor table mannersInappropriate praise of othersInappropriate languageDisregard of others timeInappropriate dress and groomingMisuse of telephoneFailure to greet someone appropriatelyThere are various aspects to
7、 Social Etiquette.Today we will focus on Table MannersContents Seating arrangementTable setting Serving order Concrete manners In European and American countries, the dinning table are mostly rectangular . Some scrupulous hostesses also will lay up the card of compellation to show the order of seats
8、. According to the seating convention, a man sits besides a woman. The couples sit in the diagonal way. （the segregation of the sexes.） The host and the hostess sit at both ends of the table respectively, and then the guest of honor ,men and women. The major male guest takes his seat in the right of
9、 the hostess. Women are first considered to be arranged to have seats in the west. The seat on the right side of the master is better than the left. the seating arrangementthe seating arrangement座次排列的基本规则座次排列的基本规则女士优先女士优先恭敬主宾恭敬主宾以右为尊以右为尊距离定位距离定位面门为上面门为上交叉排列交叉排列v一般说来，女主人大多坐一般说来，女主人大多坐在面对门的在面对门的离门最远离门
10、最远的位置，的位置，与之相对的是男主人的座位。与之相对的是男主人的座位。女主人女主人右手右手边的位置是第一边的位置是第一主宾席，一般是位男士；男主宾席，一般是位男士；男主人右边的座位是第二主宾主人右边的座位是第二主宾席，一般是主宾的夫人。女席，一般是主宾的夫人。女主人左边的座位是第三主宾主人左边的座位是第三主宾席，男主人的左边的座位是席，男主人的左边的座位是第四主宾席。第四主宾席。 在座位安排中在座位安排中尽量避免两男主宾或两女主尽量避免两男主宾或两女主宾坐在一起的情况。这样的宾坐在一起的情况。这样的安排方式有助于主人更好的安排方式有助于主人更好的服务于客人，增进彼此的了服务于客人，增进彼此的
11、了解和熟悉度，便于交流沟通。解和熟悉度，便于交流沟通。座次排列的详情：长桌座次排列的详情：长桌门门座次排列的详情：圆桌座次排列的详情：圆桌门门座次排列的详情：方桌座次排列的详情：方桌 In China, any banquet only has one form. Everybody sits in a circle . The banquet usually use the round table, which formally has created one kind of unity, politeness, and a lively atmosphere. Where a guest
12、is seated depends on his age, social status and so on. Make the elders have a sit first. The seat facing to the door is the seat of honor, The left seat is more exalted than the right one. The seat in the front of table is more exalted. The seat in the middle is more exalted than the one besides it.
13、 “面门定位面门定位”、“对门为上对门为上”“以左为尊以左为尊”、“以远为上以远为上” （传统座次（传统座次（春秋战国秦汉晋一直是右为尊，隋唐之后左为尊。 ） 现在我们较为流行的宴客座次安排为： 1、“主陪主陪”即请客的最高职位者，位置在正冲门口的正面。2、“副陪副陪”位置：即陪客者里面第二位尊贵的人。位置在 主陪的对面，即背对门口。3、“三陪三陪”位置：位置在主陪的右手边第二位置。4、“主宾主宾”位置：主宾是是客人里面职位最高者或地位最尊贵者做的地方。位置在“主陪”的右手边。5、“副主宾副主宾”位置：位置在“主陪”的左手方。6、“三宾三宾”位置：即副宾，位置在“副陪”的右手方。7、“四宾四宾
14、”位置：即副宾，位置在“副陪”的左手方。此外虽然现时流行是以右为尊，但部分宴会依然是依照传统形式以左为尊。teapotplatebowlchopstickssoup spoonChinese tableware napkinWestern tablewareplateglassknifespoonforkTable settingWhite Wine GlassRed Wine GlassChampagne GlassPlate and flatware should be 1” from edge of tableKnife blades always face the plate The
15、napkin goes to the left of the fork, or on the plate. The fold in the napkin should be to the outer edge. The bread and butter plate and knife are optional Beverage glass at the tip of the knife.Formal Table Setting1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5.Bread-and-butter plate,with spre
16、ader 6.Dinner plate 7.Dinner knife 8.Teaspoon 9.Teaspoon 10.Soup spoon 11.Cocktail fork 12.Water glass 13.Red-wine glass 14.White-wine glass 15.Coffee cup and saucer* Solids to the left Liquids to the right“b”read and “d”rinkPick up silverware from the outside in toward your platePut napkin on lap a
17、s soon as host does. Napkins remain on your lap until completion of meal. Never use as a bib.Table setting When eating with silverware, start from the outside pieces, then use the utensils for each successive course. The pieces closest to the plate are for dessert. When having soup, move the spoon a
18、way from you to spoon out the soup. When a little remains, you may raise slightly the side of the bowl close to you to scoop up what is left. 使用餐具吃饭时，首先从最外侧开始，刀和叉是用来吃第二道菜及以后的菜的。最靠近盘子的餐具要留到最后用。 用匙舀汤时，匙要从里往外舀。汤快喝完了时，可将汤盘近身一侧抬高一点Serving orderStarter/ AppetizersThe Soup CourseThe Fish CourseThe Main/Mea
19、t CourseThe Salad CourseDessertsDrinksstarter soup main course dessertdrinks1.Starters /Appetizer头盘，也称为开胃菜，一般有冷盘和热头盘之分，常见的品种有鱼子酱Caviar 、鹅肝酱Goose Liver paste、熏鲑鱼Smoked Salmon 、鸡尾杯Shrimp Cocktail 、焗蜗牛Baked Snail等。因为是要开胃，所以开胃菜一般都具有特色风味，味道以咸和酸为主，而且数量较少，质量较高。 7 For the starter/ After the starter, what sh
20、ould you do? For the starter, which you eat with the smaller pair, you keep the knives in your right hand and the fork in your left. After the starter, you will get a bowl of soup-but only one bowl of soup and never ask for a second serving.2.Soup大致可分为清汤、奶油汤、蔬菜汤和冷汤Cold Soup等4类。品种有牛尾清汤French Canap 、各
21、式奶油汤Cream Soup、海鲜汤Seafood Soup 、意式蔬菜汤、俄式罗宋汤Borsch Soup 、法式葱头汤Onion SoupThe largest spoon at your place is the soup spoon. It will be beside your plate at the right-hand side.Main course (meat course)Fish course 鱼类菜肴一般作为第三道菜，也称为副菜。通常包括水产类菜肴、蛋类、面包类等。因为鱼类肉质鲜嫩，比较容易消化，所以放在肉类菜肴的前面，叫法也有所区别。A main dish is t
22、he featured or primary dish in a meal which is usually the heaviest, heartiest, and most complex or substantive dish .The main ingredient is usually meat or fish; in vegetarian meals, the main course sometimes attempts to mimic a meat course. It is usually served by the host himself, especially if i
23、t is a fowl(鸡禽） or a roast which need to be carved. He will often ask each guest what piece he prefers, and it is quite proper to state your preference as to lean or fat, dark（红肉） or light（白肉）.8 For main course, which part of the bird do many Westerners think to be the best? What can they do when ea
24、ting chicken or other birds? Many Westerners think the chicken breast with its tender white flesh is the best part of the bird. They can use their fingers when they are eating chicken or other birds, but never touch beef or other meat on bones. Salad course 可以安排在肉类菜肴之后，也可以与肉类菜肴同时上桌，蔬菜类菜肴在西餐中称为沙拉。与主菜
25、同时搭配的沙拉，称为生蔬菜沙拉，一般用生菜lettuce、番茄、黄瓜、芦笋asparagus等制作。Dessert 西餐的甜品是主菜后食用的，可以算作是第六道菜。从真正意义上讲，它包括所有主菜后的食物，如布丁Pudding、冰淇淋Ice cream、蛋糕Cheese Cake、巧克力、水果等等。Drinks 1.drink soft drinks if you drive home after dinner. 2.drink white or red wine with food3. raise glasses/ shouldnt touch4. only sip 5.never drink
26、too muchWine glasses should be held by the stem in the case of white wines, and by cupping the bowl in the case of red wines. Wines should be served in the sequence white before red, light before heavy, young before old, and it is impolite to ask for, or to offer, more wine. Wine cultureIn China The
27、 host tends to first drink off and show empty glass to show his respect. Then the guests propose toasts. Help the guests to pour wine into their glasses. Drink more and more. (generosity, honesty, warmth)In the West Less connotations to wine-drinking Wine is just a kind of condiment that makes dishe
28、s more tasteful. When to drink , How much you drink depend on yourself. ContrastIn China “a ton of ”/ “a huge amount of ”food a well-prepared banquet public chopsticks /his- to put food for guests warmth/politeness Help others pay for their bill cordiality and intimate relationship Dutch Treatment b
29、ad relationship/ strangerIn the West ample food/enough the expectation: satisfied but not “stuffed” not sanitary / impolite help themselves Dutch Treatment independent ( pragmatism, individualism)Table mannersOpen the chair for the lady who sits on your right hand sideSit on her left hand sideGood p
30、osture :Feet flat on floor, chair up to the table, back straight, head up.Keep your hands on the lapDo not sit down before all the ladies are seatedArms and elbows do not belong on the table.Sitting downNapkin (1) When the hostess takes her napkin, open your napkin in half and lay it across your lap
31、. Unfold the napkin and fold it half before putting it on your lap.Use the inside napkin to gently wipe your mouth. Dont blow your nose on your napkinNapkins remain on your lap until completion of meal. Never use as a bib.If napkins slip away, never pick it up directly. Ask the waiter to pick it up
32、or change a new one. Napkin (2) Place the napkin on the arm/back of the chair if you need to be excused.如要离座, 把餐巾放在椅柄/背上After completion, fold it loosely, place the soiled napkin at the left of your place setting.用餐完毕, 把用过的餐巾放在摆设的左手边Napkin资料卡资料卡 餐巾的暗示餐巾的暗示a.暗示用餐开始 （女主人铺开餐巾）b.按时用餐结束 (女主人把餐巾放置在桌上）c.暗示
33、暂时离开 （放在椅面或椅背上）餐巾服装保洁服装保洁进行暗示进行暗示揩拭口部揩拭口部掩口遮羞掩口遮羞Knife, fork, spoon 刀, 叉, 勺Work from outside in 由外到内Resting separate the knife and fork on the plate, blades facing in / prongs down中途离席 - 把刀和叉分开放在盘子上, 摆成八字形，刀锋向内, 叉尖向下Done place the knife and fork paralleled on the plate blades facing in / prongs up用餐
34、完毕 - 把刀和叉平衡放在盘子上, 刀锋向内, 叉尖向上Using the knives, forks and spoonsrestingdoneUsing the knives, forks and spoonsThere are two ways to use a knife and a fork:The American StyleThe European StyleThe American StyleWhen you need to cut something, you should hold the fork in your left hand and the knife in yo
35、ur right hand.After cutting off a small piece, lay down the knife across the plate (sharp edges toward you), and switch fork to right hand to eat. The European StyleWhen you need to cut something, you should hold the fork in your left hand and the knife in your right hand.After cutting off a small p
36、iece, use the fork in left hand, tines down, to spear the food and bring into mouth directly.u Dont point at someone with the chopsticksu Put aside the chopsticks while talking to others.u Dont insert chopsticks vertically on the food. (in memory of someone dead)u Dont use chopsticks to pick your te
37、eth.u Resting/Done either to the right or below ones plate in a Chinese table setting.Using ChopsticksPut up the bowlLay onDont stick the chopsticks upright in the bowl.Eating SoupDip the spoon in the soup away from your body.Sip the liquid from the side of the spoon, not the end.Dont put the whole
38、spoon in your mouth.Do not blow on your soup to cool it; stir it gently to cool off. Spoon soup away from you to eat.Do not leave the spoon in the bowl put it on the saucer/platter.Eating BreadTake some butter and put it on the plate.Break a piece of bread off with your hand.Put some butter on the s
39、mall piece.Dont spread the butter over the whole piece of bread.More Eating TipsChew with your mouth closed.Eat rolls by tearing off bite size pieces and buttering only one piece at a time.Cut your salad if the leaves are too large.Never rest your elbows on the table forearms are ok.Taste your food
40、before seasoning it (salt and pepper are added). or viewed as an insult to the cook, as it shows a lack of faith in their ability to prepare a meal.Passing food - if food is placed on table in bowls, you pass from left to right.Put the food into your mouthDont (1)Slurp when drinking soup or eating n
41、oodles.喝汤和吃面条时发出声音Keep the spoon inside the bowl or cup勺儿留在汤碗或茶杯里Talk with food in mouth. 满口食物时讲话Chew with your mouth opened咬食物时把嘴巴张开Dont (2)Burp / Hiccup 打嗝Shake your leg underneath the table 摇/抖腿Keep your elbows on the table 肘子放在桌上Apply lipstick at the table after a meal 加口红Put the whole spoon in
42、your mouth.What are good table manners ? Pray and keep silent for a moment .Then say “enjoy your meal” to each other and start eating . Keep the knife in your right hand and the fork in your left . Never ask for a second bowl of soup. Never use fingers when eating chicken or other birds. Finish eati
43、ng everything on your plate . Speak quietly and smile a lot . Raise your glasses and take only a sip.(一小口）一小口）ChinaWestern Countiescutlery 餐具餐具napkindrinkingchickenVoicenapkin put on laps a hot, damp cloth to clean face & hands take a sip/should not touch the glassesfinish at oncea pair of chopstick
44、s and bowlstwo pairs of knives forks and spoons a wing or leg allowed to use hands to eat meat with bones chicken breast Don t use fingers wheneating meat on bones Difference between Chinese dinner and western Dinnerspeak quietly and Smile a lotSpeak and Laugh loudlyDifferent cultural backgroundTake
45、 the tableware for example (chopsticks, knife and fork)浙江大学游修龄教授认为： 筷子要发源于有竹子的地方。我国北方多木，南方多竹祖先就地取材，竹木均成为我国最原始的筷箸原料。刀叉的出现比筷子要晚很多。 刀叉的最初起源和欧洲古代游牧民族的生活习惯有关，他们马上生活随身带刀，往往将肉烧熟，割下来就吃。大约15世纪前后为了改进进餐的姿势，欧洲人才使用了双尖的叉。到18世纪才有了四个叉尖的叉子。 刀叉必然带来分食制，由此衍生出西方人讲究独立，子女长大后就独立闯世界的想法和习惯。而筷子带来的合餐制，突出了老老少少坐一起的家庭单元，从而让东方人拥有了
46、比较牢固的家庭观念WhyDifferent thinking pattern Logic and analysis, rational thinking emphasis the individual property( 刀叉在运用的过程中反映的是分析哲学的思维。在具体使用的过程中，用刀进行切，然后用叉将其夹住，最后才是送到口中的过程。 西方国家的思维是在结构中建立自己的逻辑起点，在分析的基础上进行判断，得出自己的结论，每个独立的工具所承担的是各自独立的责任，完成的是分别的任务。 ） Intuition ,prefer sensible thinkingpay more attention t
47、o the whole impression, comprehensive effect( 分析筷子我们不难发现筷子在整个使用过程中，运用的是以中指的关节作为支点的杠杆原理，通过食指控制筷子的运行，在协同中完成整个的吃饭过程。可见，这样一个看似简单的吃饭过程却体现了中华民族团结的民族心理和集体主义的国家理念。）ChinaWestDifferent valueChinaWestCollectivism individualism If youre not sure what to do ,you can always follow your hosts. reference1 林大津.跨文化交际
48、研究M.福建人民出版社,1996 2 胡文仲，杜学增.中英文化习俗比较M.外语教学与研究出版社,2010 3 易中天.餐桌上的文化M.上海文汇出版社 ，20084 徐莉, 张启春.决胜职场细节：至关重要的成功技巧.M.青岛出版社,2005 5 宛梦君.从餐桌上的文化冲突看中西文化差异【J文化纵横，2011，(3)6 杨洁. 跨文化交际中的餐桌礼仪差异J.文教资料，2011,(4)7 余琳,周游.从餐桌礼仪看中西文化差异J.硅谷，2008(18)8 王艺沛.从餐桌礼仪看文化差异J.青春岁月，2011（4）9 邢丽莎，魏耀章.跨文化交际背景下的中西方餐桌文化对比研究J.太原城市职业 技术学院学报，2012（137）10 Craig Claiborne. Elements of Etiquette. A Guide to Table Manners. in an Imperfect World M. New York: Warner Books,199211 Elizabeth Lupus. In Honor of Etiquette M. Shanghai: Foreign Language Teaching and Researching PressThank you!结束结束
