第一篇：餐桌禮儀英語文章

Modern relatively popular Chinese meal etiquette is on traditional mid-north with reference on the basis of foreign manners.Its seating to borrow western dinner party for the law, the right first principal guest sat in the guest host, the second on the right or left in master first principal guest right, flexible processing, wine served on the right by guests, after the philippines, master, guthrie female guests first, after male guest.Wine, not too full steamy quaver.Serving sequence remains tradition, after first cold heat.The guest of hot food should be the opposite seat left;Single gets or dishes on the table to have the first point and snacks, top whole chicken bingo, whole duck, whole fish, etc, not plastic food toward are emic head and tail.These programs can not only make the whole process, more make a harmonious and orderly subject-object identity and emotional expression and communication.Therefore, table etiquette can make feasts on active complete thoughtful and make the subject-object

both sides get all-round display tutelage.Must wait until all the people here can begin any form of dining activitiesurged guests enjoy eating and drinking is completely reasonable.On formal banquet dishes on the way, like the projected slides, every time a dish.Surprisingly, rice is not with dishes is alexandrine, but can choose to eat.Because dishes have distinguishing feature each, should individual taste, and only eat once from a bowl, not a mixed taste.Do not use a bowl dish, can eat.Bones and shells class on individual plate.Don't clean dishes must often use clean plate is replaced.A Chinese restaurant if no tea table and call no formal.Therefore, as storage varieties of tea is wise practices, ensure the most astute taste also care to.Relevant tea problem, should pay attention to several pieces of key things.Seat should be responsible for the recent teapot for others and yourself ZhenCha-according to age, ZhenCha order by the elders to the youth, last pour.When somebody else for you ZhenCha, protocol should use fingers to knock table, doing so is to thank the ZhenCha and respect.Certain foods can move chopsticks eyes

ZhenCha order is very exquisite, young, long after first after first female male

Table decoration

The decoration of daily meals in various seating is put on a bowl, a pair of chopsticks, a spoon, a disc of sauces, with meal will usually give guests a hot towel, instead of paper towel wipe hand and wipe your mouth.All the dishes on the table while, each with their own central directly from each disc chopsticks share dishes clip food;The end of a pot of soup in a pot, each with drink soup.Guests can come when absolute became a recruit fly like across the river, clip on distant dishes.As the Chinese people like all share dishes, their table most is a circle or square, rather than westerners multi-purpose long bar table.China table manners summarizing Chinese table etiquette attributed the following:

A.Seated.First guest table etiquette in please.Banquet on your seat beside the elders in turn table, seated guests to your seat from the chair left after entering.Don't move chopsticks.The more don't get what noise.Don't walk up.If you have anything to master greeting.Second, dinner guest, elderly.First when moving chopsticks.Clip vegetables every less.From his far of dishes ate less.Eat don't drink the soup a voice.Also don't make a noise, drink soup spoon nibble the drink the bowl.Unfavorable to her mouth, the drink soup too hot drink again later when cold.Don't blow sips.Some while man eats like to use to chew food.Especially hard to chew food, issued a very clear crisp voice.This practice of the etiquette requires is not dine.Especially and all, will try to prevent this kind of phenomenon.Third: dine hiccups, don't don't appear other voice, if appear sneezing, such as sound involuntarily satisfactory, will say I'm sorry.;I'm sorry;Cool.please.the words of apology.To show within.The fourth;If you want to give a guest or elders BuCai.The commissions.the.Can also GongKuai from guest or elders far dishes came to them, by our Chinese nation habit.Food is a a upwards.If the table, the old man, the guest leadership have come up a new word.Whenever it please them when dish can first move chopsticks.Or take turns please them first move chopsticks for them.To show the attention.Fifth: eat fish,

第二篇：餐桌禮儀英語文章

Modern relatively popular Chinese meal etiquette is on traditional mid-north with reference on the basis of foreign manners.Its seating to borrow western dinner party for the law, the right first principal guest sat in the guest host, the second on the right or left in master first principal guest right, flexible processing, wine served on the right by guests, after the philippines, master, guthrie female guests first, after male guest.Wine, not too full steamy quaver.Serving sequence remains tradition, after first cold heat.The guest of hot food should be the opposite seat left;Single gets or dishes on the table to have the first point and snacks, top whole chicken bingo, whole duck, whole fish, etc, not plastic food toward are emic head and tail.These programs can not only make the whole process, more make a harmonious and orderly subject-object identity and emotional expression and communication.Therefore, table etiquette can make feasts on active complete thoughtful and make the subject-object

both sides get all-round display tutelage.Must wait until all the people here can begin any form of dining activitiesurged guests enjoy eating and drinking is completely reasonable.On formal banquet dishes on the way, like the projected slides, every time a dish.Surprisingly, rice is not with dishes is alexandrine, but can choose to eat.Because dishes have distinguishing feature each, should individual taste, and only eat once from a bowl, not a mixed taste.Do not use a bowl dish, can eat.Bones and shells class on individual plate.Don't clean dishes must often use clean plate is replaced.A Chinese restaurant if no tea table and call no formal.Therefore, as storage varieties of tea is wise practices, ensure the most astute taste also care to.Relevant tea problem, should pay attention to several pieces of key things.Seat should be responsible for the recent teapot for others and yourself ZhenCha-according to age, ZhenCha order by the elders to the youth, last pour.When somebody else for you ZhenCha, protocol should use fingers to knock table, doing so is to thank the ZhenCha and respect.Certain foods can move chopsticks eyes

ZhenCha order is very exquisite, young, long after first after first female male

Table decoration

The decoration of daily meals in various seating is put on a bowl, a pair of chopsticks, a spoon, a disc of sauces, with meal will usually give guests a hot towel, instead of paper towel wipe hand and wipe your mouth.All the dishes on the table while, each with their own central directly from each disc chopsticks share dishes clip food;The end of a pot of soup in a pot, each with drink soup.Guests can come when absolute became a recruit fly like across the river, clip on distant dishes.As the Chinese people like all share dishes, their table most is a circle or square, rather than westerners multi-purpose long bar table.China table manners summarizing Chinese table etiquette attributed the following:

A.Seated.First guest table etiquette in please.Banquet on your seat beside the elders in turn table, seated guests to your seat from the chair left after entering.Don't move chopsticks.The more don't get what noise.Don't walk up.If you have anything to master greeting.Second, dinner guest, elderly.First when moving chopsticks.Clip vegetables every less.From his far of dishes ate less.Eat don't drink the soup a voice.Also don't make a noise, drink soup spoon nibble the drink the bowl.Unfavorable to her mouth, the drink soup too hot drink again later when cold.Don't blow sips.Some while man eats like to use to chew food.Especially hard to chew food, issued a very clear crisp voice.This practice of the etiquette requires is not dine.Especially and all, will try to prevent this kind of phenomenon.Third: dine hiccups, don't don't appear other voice, if appear sneezing, such as sound involuntarily satisfactory, will say I'm sorry.;I'm sorry;Cool.please.the words of apology.To show within.The fourth;If you want to give a guest or elders BuCai.The commissions.the.Can also GongKuai from guest or elders far dishes came to them, by our Chinese nation habit.Food is a a upwards.If the table, the old man, the guest leadership have come up a new word.Whenever it please them when dish can first move chopsticks.Or take turns please them first move chopsticks for them.To show the attention.Fifth: eat fish,bones and other things, barb, do not go to vomit, also don't go outside thrown on the ground by hand.Will slowly take oneself to dish, or put on abuts his table edge or put it on paper prepared.Sixth: timely time to talk about people with harmonic atmosphere, witty words.Don't eat with bare head, regardless of others, also not gobbled up a meal, more do not drink.Seven: had better not your teeth at the dinner table when your teeth.If you want to, you'll have to use the napkin or hand blocking his mouth.Eight: to clear the main task of the meals.Must be clear to talk about business primarily.Or to contact feelings primarily.Or with dinner.If is mainly, to arrange seat before when the main negotiator will note.The seat near each other facilitate conversation or dredge emotion.If it is.Only after need attention of common sense and etiquette went, focusing on the appreciation, dishes

Ninth: finally when asked to thank.Must master.Or just now invite to their home after a guest host

第三篇：餐桌禮儀常用英語

酒水

你喜歡喝什么酒？What would you like to drink, May i fill your glass again? 要再給你加點酒嗎

Drink more.多喝點。

Here's to our friendship and to your health, Cheers!為我們的友誼和您的健康，干杯！To the success of your長春 trip!為你長春之行成功干杯！

上菜

Help yourself.自己來！請自便！Have some more.Have more.Have a little more.Eat more.多吃點。？

Would you like a little bit more? 你想再來點嗎？

Ah, here come the egg rolls.Ah，上春卷兒了。

Try some of the cold dishes.吃點涼菜吧。

Another course is coming up.另一道菜上來了。

Just help yourself to whatever you'd like.請隨便挑你喜歡的吃。Since you don't help yourself, i'll help you with some fish balls.既然你自己不下筷，我只好來幫你搛點魚丸。

It tastes best when taken piping hot.趁熱吃好吃。

Have some more, please.請再來點兒。

May i help you get some pieces of sweet and sour fish? 我給你夾點糖醋魚吧。

接待賓客常用基本英語對話句型

1.四種基本句型

正式的英語，疑問句只有下列四種句型：

May I ~ ? 我可以 ~ 嗎？ Could you ~ ? 您可以 ~ 嗎？

Would you ~ ? 您愿意 ~ 嗎？ Shall I ~ ? 我可以 ~ 嗎？

這四種句型被廣泛地應用在業(yè)務應對上。用法如下：

(1)、自己想做某些事情時，用May I ~ ? 想問不知道該不該問的問題時，用May I know?

May I have your name, please?

請問貴姓？

May I have your check out time, please?

請問您什么時候結帳退宿？

May I see your passport, please?

我可以看一下您的護照嗎？

（2）、有求于客人時，用Could you ~ ?

Could you fill out the form, please?

請?zhí)顚戇@張表格好嗎？

Could you write that down, please?

請寫下來好嗎？

Could you hold the line, please?

請不要掛斷電話好嗎？

以上這類情況如果用Would you ~ ? 來問，就變成上級對下級說話的口氣，帶有質問對方的意思，不適合酒店服務人員使用，所以應特別留意。

（3）詢問客人的喜好或意愿時，用Would you ~ ?

Would you like tea or coffee? 您要茶還是咖啡？

Would you like to take a taxi?

您需要出租車嗎？

Would you mind ~ ing?

您介意 ~ 嗎？

下列為“疑問詞 + Would you ~ ?”的句型，只能用于詢問客人的希望。

When would you like to visit the Jade Buddha Temple?

您什么時候參觀玉佛寺？

Where would you like to have lunch?

您想去哪里吃午餐？

What time would you like to eat?

您想要什么時候用餐？

Who would you like to contact?

您想和誰聯(lián)系？

Why would you like to visit Hong Kong?

您為什么想去香港？

Which kind of room would you prefer?

您喜歡哪一種房型？

Which museum would you like to visit?

您想去參觀哪一間博物館？

How would you like to settle your bill?

您想用什么方式付帳？ How long would you like to stay?

您住多久？

How many tickets would you like to buy?

您要買幾張票？

（4）提供建議或服務給客人時，用Shall I ~ ? 與 Would you like me to do ~ ? 的意思相同。

Shall I draw the curtains? 需要我把窗簾拉上嗎？

Shall I call a bellman? 需要我叫服務生來嗎？

Shall I draw you a map? 需要我畫張地圖給您嗎？

Shall I make the reservation for you? 需要我替您訂房間嗎？

2.打招呼

向賓客問候時，必須始終面帶微笑用眼睛看著對方。不要說Hello或Hi應該按照時間來說：

Good morning, sir.早上好，先生。

Good afternoon, ma’am.下午好，女士。

之后可根據(jù)情況加入適當?shù)膯柧洌纾?/p>

Good morning, sir.Welcome to our hotel / *** hotel.早上好，先生。歡迎光臨本酒店 / ***大酒店。

Good evening, ma’am.May I help you?

晚上好，女士。需要我效勞嗎？

如果知道客人姓氏，盡量使用客人姓氏。

3.回答

在與客人對話的過程中，有時必須就對方要求的事項作簡要而具體的說明，有時須隨聲附和表示認同，或確認客人所說的話，已表示慎重。仔細聽，聽清楚，在依狀況作正確的回答尤為重要。

（1）一般的回答：

I see, sir.我了解，先生。

Certainly 當然好的。

（2）要客人等待時：

Just a moment, please.請稍等。

Sorry to kept your waiting, sir.對不起讓您久等了，先生。

Could you wait a little longer, please? 請稍等一會可以嗎？

（3）拒絕客人要求時：

在無法滿足賓客的要求，而需要拒絕的時候，不可以直接說：No, 而應該用下面的說法，并在其后加上理由說明。

Sorry, sir.I’m afraid we don’t have it.對不起，先生。我恐怕我們沒有。

（4）道歉的時候：

說話時注視賓客的眼睛是非常重要的禮節(jié)。此外，措辭中應該避免連續(xù)使用含有“對不起”之類的語氣。如果是自己的過失，用I am ?，如果是因為飯店的錯誤而道歉，則用 We are ?。

I’m very sorry for the delay.很抱歉耽誤您的時間。

I’m so sorry for the inconvenience.很抱歉給您帶來不便。

I’m sorry for the mistake.很抱歉是我弄錯了。

I would like to apologize for ?。

我要為?道歉。（上級負責人使用的措辭）

（5）賓客說Thank you時的回答：

You are welcome.不客氣。

It’s my pleasure.我的榮幸。

（6）給客人東西的時候說：

Here is your room key.這是您的房間鑰匙。

Here you are.您要的東西在這里。

Here it is.這就是。

（7）送客人離開的時候：

Have a nice day.祝您今天愉快。

Have a nice trip.祝您旅途愉快。

Have a good night.晚安。

Please enjoy your stay.祝您住店愉快。

We hope you have enjoyed your stay.希望您住得還滿意。

We hope to see you again soon.歡迎你再度光臨。

Thank you for your staying with us.謝謝光臨。

（8）聽不懂客人的意思時：

客人有所要求或疑問時，應該盡量幫忙或加以解釋說明，又聽不懂的時候，不可一味的裝懂，應該馬上再問一次，或是請客人稍等，然后找來上級或同事予以解決。另外，不習慣客人的英語，可能是因為不了解其中的意思，應該把握話中關鍵字，如此必然有助于理解語意。

Pardon me? 請原諒，再說一次？

I bag your pardon? 原諒我，請再說一次。

Could you repeat that, please? 請再重復一次好嗎？

I’m afraid I don’t understand.我恐怕沒聽明白。

Could you speak slowly, please? 請說慢一點好嗎？

Excuse me, sir.Do you mean ? ? 對不起，先生。您的意思是 ?？

飲品詞匯中英文對照表 drink 飲料

mineral water 礦泉水

orangeade, orange squash 桔子水 lemonade 檸檬水 beer 啤酒

white wine 白葡萄酒 red wine 紅葡萄酒 claret 波爾多紅葡萄 cocktail 雞尾酒 liqueur 白酒,燒酒

shaohsing wine 紹興酒 yellow wine 黃酒

Kaoliang spirit 高粱酒 Wu Chia Pee 五加皮 vodka 伏特加 whisky 威士忌 brandy 白蘭地

cognac 法國白蘭地 gin 琴酒

gin flzz 杜松子酒 martini 馬提尼酒

中國菜名中英文對照

頭盤餐前小品Appetizers

2.鍋貼Pot Sticker

3.辣汁脆炸雞腿Fried Chicken Legs(Spicy Hot)

5.酥炸大蝦Fried Prawns

12.脆皮春卷Spring Rolls 13.蜜汁叉燒B.B.Q.Pork 湯羹類Soup

7.酸辣湯Hot & Sour Soup

13.西葫牛肉羹West Lake Beef Soup 16.四寶豆腐羹Steam Tofu Soup

海鮮魚類Seafood(Fish)

1.清蒸游水石斑Steam Live Rock Cod

2.清蒸蒜茸帶子Steamd Scallop w/ Garlic Sauce 3.豉汁煎焗塘虱Catfish w/ Black Bean Sauce 4.清蒸龍利Flounder 5.清蒸海鱸Fomfret 6.蒸金錢片塘虱Steam Catfish

7.辣汁串燒魚B & Q Fish Stick w/ Hot Sauce 8.西蘭炒雪魚球Pan Fried Snow Fish w/ Green 9.菜遠石斑球Tender Green Rock Cod

10.豉汁石斑球Steam Rock Cod w/ Black Bean Sauce 11.油泡石斑球Crystal Rock Cod 12.川味石斑球Szechuan Rock Cod 13.骨香石斑球Fried Rock Cod Bone 14.咕嚕石斑球Sweet & Sour Rock Cod 15.魚腐扒菜膽Yu Fu w/ Vegetable 雞鴨鴿Poultry

1.脆皮炸子雞(半)Fried Chicken(Half)2.紅燒石岐項鴿Roast Pigeon

3.豉油皇乳鴿Pigeon w/ Soy Sauce

4.姜蔥油淋雞(半)Green Onion Chicken(Half)5.北京片皮鴨Peking Duck

6.酸甜明爐燒鴨(半)Roast Duck(Half)7.檸檬雞球Lemon Chicken

8.西芹腰果雞球Vegetable Cashew Chicken 9.咖喱雞Curry Chicken

10.豉汁炒雞球Chicken w/ Black Bean Sauce 11.四川炒雞球Szechuan Chicken

12.菜遠雞球Chicken w/ Tender Green 13.宮保雞球Kung Pao Chicken

14.豉汁黃毛雞(半)Chicken w/ Soy Sauce 15.咕嚕雞Sweet & Sour Chicken

16.八珍發(fā)菜扒鴨(半)Combination Duck(Half)17.子羅炒雞片Ginger & Pineapple Chicken

18.游龍戲鳳Chicken, Shrimp, Squid w/ Mixed Vegetable 19.龍鳳琵琶豆腐Egg, Chicken, Shrimp, Steam Tofu 豬牛肉類Meat

1.酸甜咕嚕肉Sweet & Sour Pork

2.菜遠炒排骨Spareribs w/ Tender Green 3.豉椒排骨Spareribs w/ Black Bean Sauce 4.涼瓜炆排骨Bitty Melon Spareribs 5.京都骨Peking Spareribs

6.椒鹽排骨Pepper Salt Spareribs

7.豉椒燜排骨Spareribs w/ Black Bean, Pepper 8.菜遠炒牛肉Broccoli Beef 9.涼瓜炒牛肉Bitty Melon Beef

10.黑椒牛仔骨Black Pepper Short Rib 11.椒鹽牛仔骨Pepper Salt Short Rib 12.中式牛柳Chinese Style Beef 13.四川牛肉Szechuan Beef 14.干扁牛柳絲String Beef 15.檸檬牛肉Lemon beef 16.麻婆豆腐Mar-Boh Tofu 煲仔類Clay Pot Style

1.北菇海參煲Mushroom Sea Cucumber Duck Feet 2.諸諸滑雞煲Chicken Clay Pot

3.雞粒咸魚茄子煲Salt Fish Chicken Egg Plant Clay Pot 4.粉絲蝦米雜菜煲Rice Noodle Vegetables Clay Pot 5.羅白牛腩煲Beef Stew w/ Turnip Clay Pot 6.支竹羊腩煲Dry Tofu Lamb Clay Pot 7.火腩生豪煲Roast Pig Oyster Clay Pot 素菜類Vegetarian

1.豪油冬菇Oyster Sauce Mushroom 2.什笙上素Bamboo Vegetable 3.紅燒豆腐Fried Tofu 4.炒素丁Vegetable Roll

5.羅漢腐皮卷Vegetable Egg Roll

6.素咕嚕肉Vegetarian Sweet and Sour 7.蒸山水豆腐Steam Tofu

8.鮮菇扒菜膽Mushroom Tender Green 9.炒雜菜Mixed Green Tender

10.清炒芥蘭Chinese Green Tender 11.鹽水菜心Salt Green Tender

12.干扁四季豆String Bean Western Style 13.上湯芥菜膽Mustard Green Tender 炒粉、面、飯Rice Plate

1.龍蝦干燒伊面Lobster Teriyaki Noodle 2.上湯龍蝦撈面Lobster Noodle 3.楊州炒飯Yang Chow Fried Rice 4.蝦仁炒飯Shrimp Fried Rice

5.咸魚雞粒炒飯Salted Egg Chicken Fried Rice 6.蕃茄牛肉炒飯Tomato w/ Beef Fried Rice 7.廚師炒飯House Fried Rice

8.生菜絲炒牛肉飯Beef Fried Rice w/ Lettuce 9.招牌炒面House Chow Mein

10.雞球炒/煎面Chicken Chow Mein

11.蕃茄牛肉炒面Tomato Beef Chow Mein 12.海鮮炒/煎面Seafood Chow Mein

13.蝦子姜蔥撈面Ginger Green Onion Noodle 14.干燒伊面Teriyaki Noodle

15.雞絲上湯窩面Chicken Noodle Soup 16.菜遠炒牛河Vegetable Beef Chow Fun

17.豉椒排骨炒河Sparerib w/ Black Bean Chow Fun 18.星洲炒米粉Singapore Noodle(Hot Spice)19.鴛鴦饅頭Shanghai Buns(12)20.上湯水餃Dumpling Soup 21.上湯云吞Won Ton soup 22.絲苗白飯Steam Rice 甜品Dessert

1.雪哈紅蓮Bird Nest Red Bean Soup 2.椰汁燉雪哈Coconut Bird Nest 3.玫瑰紅豆沙Red Bean Soup 4.椰汁西米露Coconut Tapioca

5.百年好合Red Bean Fresh Lily Bulb 廚師精選Luncheon Special

1.酸甜咕嚕肉Sweet & Sour Pork 2.京都骨Peking Spareribs

3.豉椒排骨Sparerbis w/ Black Bean Sauce 4.涼瓜排骨Bitter Melon Spareribs

5.菜遠炒排骨Spareribs w/ Tender Green 6.菜遠炒牛肉Beef w/ Tender Green

7.豉椒炒牛肉Green Pepper Beef w/ Black Bean Sauce 8.檸檬牛肉Lemon Beef 9.四川牛肉Szechuan Beef

10.辣汁炸雞腿Fried Chicken Leg w/ Hot Sauce 11.檸檬雞球Lemon Chicken

12.雜菜雞球Chicken w/ Mixed Vegetable 13.豉椒炒雞球Chicken w/ Black Sauce 14.四川炒雞球Szechuan Chicken 15.咖喱雞球Curry Chicken

16.菜遠炒雞球Chicken w/ Tender Green 17.宮保雞球Kung Pao Chicken 18.腰果雞球Cashew Chicken 19.酸甜咕嚕魚Sweet & Sour Fish 20.酸甜咕嚕蝦Sweet & Sour Shrimp 21.檸檬炒蝦球Lemon Shrimp

22.菜遠炒蝦球Shrimp w/ Vegetable 23.四川炒蝦球Szechuan Shrimp 24.四川炒鮮魷Szechuan Squid

25.豉椒炒魷Squid w/ Black Bean Sauce 26.紅燒豆腐Fried Tofu w/ Tender Green 27.炒雜菜Mixed Vegetable 特價小菜

1.豆腐蝦Tofu & Shrimps 2.白灼蝦Boiled Prawns 3.椒鹽蝦Spicy Slat Prawns

4.豉椒蝦Black Bean Sauce Prawns 5.滑蛋蝦Prawns with Eggs 6.油泡蝦Crystal Prawns 7.時菜蝦Vegetable Prawns 8.四川蝦Szechuan Prawns 9.茄汁蝦Prawns with Ketchup

10.豉汁炒蜆Clams Black Bean Sauce 11.時菜斑球Vegetable Rock Cod

12.豉汁斑球Black Bean Sauce Rock Cod 13.椒鹽龍利球Pepper Salt Fried Flounder 14.香煎鯽魚Pan Fried Fish 15.時菜鮮魷Vegetable & Squid 16.椒鹽鮮魷Salt and Pepper Squid 17.豉椒鮮魷Black Bean Sauce Squid 18.酥炸鮮魷Deep Fried Squid 19.四川雞Szechuan Chicken 20.宮保雞Kung Pao Chicken

21.當紅炸子雞Crispy Fried Chicken 22.檸檬雞Lemon Chicken

23.腰果雞Cashew Nuts Chicken 24.甜酸雞Sweet & Sour Chicken 25.時菜雞Vegetable & Chicken 26.咖喱雞Curry Chicken

27.豉椒雞Black Bean Sauce Chicken 28.京都上肉排Peking Spareribs

29.椒鹽肉排Pepper Salt Fried Spareribs 30.梅菜扣肉Preserved Vegetable & Pork 31.豉汁排骨Black Bean Sauce Spareribs 32.時菜排骨Vegetable & Spareribs 33.蜜汁叉燒B.B.Q.Pork

34.炸菜牛肉Pickled with Beef 35.蒙古牛肉Mongolian Beef

36.姜蔥牛肉Ginger & Green Onion Beef 37.豪油牛肉Oyster Sauce Beef 38.時菜牛肉Vegetable & Beef 39.豆腐牛肉Tofu and Beef 40.四川牛肉Szechuan Beef 41.檸檬牛肉Lemon Beef

42.椒鹽牛仔骨Pepper Salted Fried Beef Ribs 43.火腩塘虱煲Roasted Pork & Catfish Clay Pot 44.東江豆腐煲Tofu in Clay Pot 45.海鮮煲Seafood in Clay Pot

46.八珍煲Assorted Meat in Clay Pot 47.柱侯牛腩煲Stew Beef Basket 48.魚香茄子煲Eggplant in Clay Pot

49.蝦米粉絲煲Dried Shrimp & Noodle in Clay Pot 50.咸魚雞豆腐煲Salted Fish & Chicken Tofu in Clay Pot 51.蒸山水豆腐Steamed Tofu 52.紅燒豆腐Braised Tofu 53.麻婆豆腐Bean Sauce Tofu

54.干燒四季豆Braised Green Bean 55.魚香茄子Braised Egg plant 56.蒜茸豆苗Garlic Pea Greens

57.豉汁涼瓜black Bean Sauce & Bitter Melon 58.上湯芥菜膽Mustard Green

59.北菇扒菜膽Mushroom & Vegetable 60.清炒時菜Sautéed Vegetable 61.蒜茸芥蘭Garlic & Broccoli

62.豪油芥蘭Oyster Sauce Broccoli 63.豪油北菇Oyster Sauce Mushrooms 64.炒什菜Sautéed Assorted Vegetable

日式海蜇Japanese style Jelly Fish

日式八爪魚Japanese style Octopus

涼拌青瓜Marinated cold cucumber

涼拌粉皮Marinated cold bean pasty

蒜香豬耳仔Garlic taste pig’s ear

麻辣鳳爪Spicy hot chicken feet

辣子雞Stir fry chicken with hot chilli

辣子雞丁Stir fry chicken dices with hot chili

水煮牛肉Poach beef with hot chili

姜蔥爆牛肉Stir fry beef with ginger and shallot

黑椒炒牛肉Stir fry beef with black pepper

茶樹菇蒸牛柳Steam beef and mushroom

醬爆牛柳Stir fry beef in bean sauce

剁椒魚頭Stir fry fish head with chopped hot chili

生炒骨/酸甜排骨Sweet and sour spare ribs

回鍋肉Sichuan style stew pork

梅菜蒸肉片Steam port with preserved vegetable

金華娃娃菜Stir fry baby cabbage

尖椒牛肉Stir fry beef with hot chili

蘆筍炒牛肉Stir fry beef and asparagus

西蘭花超魷魚Stir fry squid and broccoli

西芹炒臘味Stir fry preserved ham and celery

韭菜花炒銀魚Stir fry whitebait with chives

土豆炒肉片Stir fry pork with potato

煲淋大芥菜Leaf mustard in soup

三色蒸蛋Steam eggs

潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork

豆豉鯪魚炒時蔬Stir fry fish and vegetable in black bean sauce

節(jié)瓜蝦米粉絲煲Stew dried shrimps, vermicelli and melon in clay pot

涼瓜炒肉片Stir fry pork with bitter melon

酸豆角炒肉碎Stir fry minced pork with pickle bean

菜甫煎蛋Fry egg with vegetable

榨菜肉絲韭黃Stir fry pork with pickle vegetable and leek

上湯油菜Boil vegetable in chicken stock

鹽水菜芯Boil vegetable in salty water

廣州炒飯Guangzhou Fry Rice

白玉藏珍’Treasures hides in white jade

麻婆豆腐Sichuan style bean curd

涼瓜炒蛋Fry Eggs with bitten melon

炒油菜Stir fry vegetable

茄子煲Stew eggplant clay pot

蒜蓉炒絲瓜Stir fry gourd with garlic

虎皮尖椒Tiger Skin fry pepper

辣椒圈炒蛋Stir fry egg in hot chili

酸辣土豆絲Chili and sour potato

干炒牛河Dry fry rice noodles with beef

肉片炒面Stir fry noodles with pork

齋湯面Vegetarian noodle soup

豆豉爆辣椒圈Stir fry hot chili with bean sauce

老火例湯Soup of the day

豆腐魚頭湯Fish head and bean curd soup

番茄豆腐湯Tomato and bean curd soup

紫菜蛋花湯Laver and egg soup

椰子燉雞Braise chicken in coconut

土茯苓煲龜Tortoise with tuckahoe soup 單尾品種Snacks and Desserts 榴蓮酥Durian Crisp Nosh

*燒酥Barbecued Pork Crisp Nosh

蘿卜酥 Turnip Crisp Nosh

蛋撻 Egg custard nosh

咸甜薄撐Salt/Sweet pancake

潮式煎餅Chaozhou style pancake

番茨餅Sweet potato pancake

黃金餅Golden cake

蔥油餅Shallot pancake

香煎生肉包Fried minced pork bun

鴛鴦饅頭Assorted steamed bun

炸饅頭Fried bun pork with preserved vegetable 梅菜扣肉

steamed minced pork with salt fish 咸魚蒸肉餅

sauté diced pork fillet with brown sauce 醬炸里脊丁

ham with fresh bamboo shoots 鮮筍火腿

braised pork leg 紅燒豬蹄

pig tripe with chili sauce 麻辣豬肚

sliced meat and liver with fried rice crust 雙片鍋巴

pork chops with bean sauce 豆豉排骨

pork chops with sweet and sour sauce 糖醋排骨

sauté pork cubelets with hot pepper 宮保肉丁

meat with cayenne pepper 麻辣白肉

braised pork tendons 紅燒蹄筋

meat balls braised with brown sauce 紅燒獅子頭

fried crisp pork slices with sugar powder 糖粉酥肉

roasted suckling pig 烤乳豬

fried crisp pork 脆皮鍋酥肉

stewed pork with preserved bean curd 腐乳燉肉

braised pork slices in soy sauce 紅燒扣肉

quick-fried pork and scallions 蔥爆肉

sweet and sour pork 咕嚕肉

steamed pork with rice flavor in lotus leaves 荷葉粉蒸肉

double cooked pork slices 回鍋肉

beef with orange peel 陳皮牛肉

mutton shashlik 烤羊肉串

rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉

mutton braised in brown sauce 紅燒羊肉

湯類：

consommé 清湯

chowder 羹

double-stewed soup 老火湯

pork and radish soup 連鍋湯

three fresh delicacies soup 三鮮湯

five-flavored mutton soup 五滋湯

shark’s fin soup 魚翅湯

scallop soup 干貝湯

snake potage with eight delicacies 八珍蛇羹

stewed white gourd soup with eight ingredients 八寶冬瓜盅

ginseng and black hen soup 人參燉烏雞

laver egg soup 紫菜蛋花湯

soup with bamboo shoots and fresh mush 竹筍鮮蘑湯

mushroom soup 清燉冬菇湯

Mt.Lushan stone fungus soup 廬山石耳湯

sliced roast 火鴨芥菜湯

mashed chicken and asparagus soup 蘆筍雞茸湯

consommé of snow egg with bean sprouts 豆苗鞭蓉蛋湯

hors d’oeuvers Jinjiang style 錦江拼盆

butterfly-shaped appetizer 蝴蝶冷盆

assorted appetizer 什錦冷盤

eight-diagram-shaped appetizer 太極八卦

spiced chicken liver and gizzard 鹵雞珍肝

shredded boiled pork meat 鹵牛肉

spicy chicken giblets 鹵雞雜

salted duck gizzards 鹽水鴨肫

duck wing tips 鴨翅膀

cold duck web 拌鴨掌

duck flippers with mustard sauce 芥末鴨掌

spiced peanuts 五香花生仁

sauté sword beans with dried shrimps 開洋熗刀豆

pickled hot vegetables 泡辣菜

cold vermicelli with mustard and meat shreds 冷拌粉皮

wine preserved crabs 醉蟹

boiled shrimps with salt 咸水蝦

sliced pork tripe in hot chili oil 紅油肚片

chicken pickled in fermented rice wine sauce 糟雞

roast duck / goose 燒鴨（鵝）

multi-flavor chicken 怪味雞

spiced beef 麻辣牛肉條

mixed meat in aspic 白切肉

sauté meat and vegetable 什錦肉凍

marinated chicken feet 五香鳳爪

spiced marinated chicken 五香醬雞

chicken skin with mustard sauce 芥末雞皮

chicken slices with bean jelly sheets 雞絲粉皮

chicken sings with chili sauce and sesame paste 辣味麻醬雞翅

roast duck shred in sauce 拌烤鴨絲

duck cutlets with sesame paste 麻醬鴨塊

stewed salt-preserved duck 桂花鹽水鴨

shrimp chip 蝦片

cucumber with jellyfish and dried shelled shrimp 瓜皮蝦

raw fish in sauce 生拌魚

bird’ s nest in crystal sugar 冰糖燕窩

braised snipe in port wine 紅酒燒竹雞

grilled young pigeon 鐵扒乳鴿

minced quail 鵪鶉松

eggs preserved in wine 糟蛋

pickled egg 醬蛋

egg in tea 茶葉蛋

spiced goose wing tps and webfeet 蒸臘鵝

spiced goose, Chaozhou style 潮州鹵鵝

roast goose, Chaozhou style 潮州燒雁鵝

braised whole duck in soy sauce 紅燒全鴨

spiced duck 五香鴨

steamed Nanjing salted duck 蒸南京板鴨

roast Beijing duck 北京烤鴨

sliced chicken in wine sauce 香糟雞片

deep fried spring chicken 炸童子雞

steamed chicken in lotus leaf packets 荷葉粉蒸雞

fried chicken in paper packets 炸紙包雞

chicken in orange flavor 陳皮雞

curry chicken 咖喱雞

braised chicken in casserole 砂鍋雞

mud-baked chicken 叫化子雞

水果: pineapple 鳳梨 watermelon 西瓜 papaya 木瓜 betelnut 檳榔 chestnut 栗子 coconut 椰子 ponkan 碰柑 tangerine 橘子 mandarin orange 橘 sugar-cane 甘蔗 muskmelon 香瓜 shaddock 文旦 juice peach 水蜜桃 pear 梨子 peach 桃子 carambola 楊桃 cherry 櫻桃 persimmon 柿子 apple 蘋果 mango 芒果 fig 無花果 water caltrop 菱角 almond 杏仁 plum 李子

honey-dew melon 哈密瓜 loquat 枇杷 olive 橄欖 rambutan 紅毛丹 durian 榴梿 strawberry 草莓 grape 葡萄 grapefruit 葡萄柚 lichee 荔枝 longan 龍眼 wax-apple 蓮霧 guava 番石榴 banana 香蕉 熟菜與調味品: string bean 四季豆 pea 豌豆

green soy bean 毛豆 soybean sprout 黃豆芽 mung bean sprout 綠豆芽 bean sprout 豆芽 kale 甘藍菜

cabbage 包心菜;大白菜 broccoli 花椰菜

mater convolvulus 空心菜 dried lily flower 金針菜 mustard leaf 芥菜 celery 芹菜 tarragon 蒿菜 beetroot, beet 甜菜 agar-agar 紫菜 lettuce 生菜 spinach 菠菜 leek 韭菜 caraway 香菜

hair-like seaweed 發(fā)菜 preserved szechuan pickle 榨菜 salted vegetable 雪里紅 lettuce 萵苣 asparagus 蘆薈 bamboo shoot 竹筍 dried bamboo shoot 筍干 chives 韭黃 ternip 白蘿卜 carrot 胡蘿卜 water chestnut 荸薺 ficus tikaua 地瓜

long crooked squash 菜瓜 loofah 絲瓜 pumpkin 南瓜 bitter gourd 苦瓜 cucumber 黃瓜 white gourd 冬瓜 gherkin 小黃瓜 yam 山芋 taro 芋頭

beancurd sheets 百葉 champignon 香菇 button mushroom 草菇 needle mushroom 金針菇 agaricus 蘑菇 dried mushroom 冬菇 tomato 番茄 eggplant 茄子 potato, spud 馬鈴薯 lotus root 蓮藕 agaric 木耳

white fungus 百木耳 ginger 生姜 garlic 大蒜 garlic bulb 蒜頭 green onion 蔥 onion 洋蔥 scallion, leek 青蔥 wheat gluten 面筋 miso 味噌 seasoning 調味品 caviar 魚子醬

barbeque sauce 沙茶醬

tomato ketchup, tomato sauce 番茄醬 mustard 芥茉 salt 鹽 sugar 糖

monosodium glutamate , gourmet powder 味精 vinegar 醋 sweet 甜 sour 酸 bitter 苦 lard 豬油 peanut oil 花生油 soy sauce 醬油 green pepper 青椒 paprika 紅椒 star anise 八角 cinnamon 肉掛 curry 咖喱 maltose 麥芽糖 糖與蜜餞: jerky 牛肉干

dried beef slices 牛肉片 dried pork slices 豬肉片 confection 糖果 glace fruit 蜜餞 marmalade 果醬 dried persimmon 柿餅 candied melon 冬瓜糖 red jujube 紅棗 black date 黑棗 glace date 蜜棗 dried longan 桂圓干 raisin 葡萄干 chewing gum 口香糖 nougat 牛乳糖 mint 薄荷糖 drop 水果糖 marshmallow 棉花糖 caramel 牛奶糖 peanut brittle 花生糖 castor sugar 細砂白糖 granulated sugar 砂糖 sugar candy 冰糖 butter biscuit 奶酥 rice cake 年糕 moon cake 月餅 green bean cake 綠豆糕 popcorn 爆米花 chocolate 巧克力 marrons glaces 唐炒栗子 牛排與酒: breakfast 早餐 lunch 午餐 brunch 早午餐 supper 晚餐 late snack 宵夜 dinner 正餐

ham and egg 火腿腸 buttered toast 奶油土司 French toast 法國土司 muffin松餅 cheese cake 酪餅 white bread 白面包 brown bread 黑面包 French roll 小型法式面包 appetizer 開胃菜 green salad 蔬菜沙拉 onion soup 洋蔥湯 potage 法國濃湯 corn soup 玉米濃湯 minestrone 蔬菜面條湯 ox tail soup 牛尾湯 fried chicken 炸雞 roast chicken 烤雞 steak 牛排

T-bone steak 丁骨牛排 filet steak 菲力牛排 sirloin steak 沙朗牛排 club steak 小牛排 well done 全熟 medium 五分熟 rare 三分熟 beer 啤酒 draft beer 生啤酒 stout beer 黑啤酒 canned beer 罐裝啤酒 red wine 紅葡萄酒 gin 琴酒 brandy 白蘭地 whisky 威士忌 vodka 伏特加 on the rocks 酒加冰塊 rum 蘭酒 champagne 香檳 其他小吃: meat 肉 beef 牛肉 pork 豬肉 chicken 雞肉 mutton 羊肉 bread 面包

steamed bread 饅頭 rice noodles 米粉 fried rice noodles 河粉 steamed vermicelli roll 腸粉 macaroni 通心粉 bean thread 冬粉

bean curd with odor 臭豆腐 flour-rice noodle 面粉 noodles 面條

instinct noodles 速食面 vegetable 蔬菜 crust 面包皮 sandwich 三明治 toast 土司 hamburger 漢堡 cake 蛋糕 spring roll 春卷 pancake 煎餅 fried dumpling 煎貼 rice glue ball 元宵 glue pudding 湯圓 millet congee 小米粥 cereal 麥片粥

steamed dumpling 蒸餃 ravioli 餛飩 nbsp;cake 月餅 green bean cake 綠豆糕 popcorn 爆米花 chocolate 巧克力 marrons glaces 唐炒栗子 牛排與酒: breakfast 早餐 lunch 午餐 brunch 早午餐 supper 晚餐 late snack 宵夜 dinner 正餐

ham and egg 火腿腸 buttered toast 奶油土司 French toast 法國土司 muffin松餅 cheese cake 酪餅 white bread 白面包 brown bread 黑面包 French roll 小型法式面包 appetizer 開胃菜 green salad 蔬菜沙拉 onion soup 洋蔥湯 potage 法國濃湯 corn soup 玉米濃湯 minestrone 蔬菜面條湯 ox tail soup 牛尾湯 fried chicken 炸雞 roast chicken 烤雞 steak 牛排

T-bone steak 丁骨牛排 filet steak 菲力牛排 sirloin steak 沙朗牛排 club steak 小牛排 well done 全熟 medium 五分熟 rare 三分熟 beer 啤酒 draft beer 生啤酒 stout beer 黑啤酒 canned beer 罐裝啤酒 red wine 紅葡萄酒 gin 琴酒 brandy 白蘭地 whisky 威士忌 vodka 伏特加 on the rocks 酒加冰塊 rum 蘭酒 champagne 香檳 其他小吃: meat 肉 beef 牛肉 pork 豬肉 chicken 雞肉 mutton 羊肉 bread 面包

steamed bread 饅頭 rice noodles 米粉 fried rice noodles 河粉 steamed vermicelli roll 腸粉 macaroni 通心粉 bean thread 冬粉

bean curd with odor 臭豆腐 flour-rice noodle 面粉 noodles 面條

instinct noodles 速食面 vegetable 蔬菜 crust 面包皮 sandwich 三明治 toast 土司 hamburger 漢堡 cake 蛋糕 spring roll 春卷 pancake 煎餅 fried dumpling 煎貼 rice glue ball 元宵 glue pudding 湯圓 millet congee 小米粥 cereal 麥片粥

steamed dumpling 蒸餃 ravioli 餛飩

第四篇：中西方餐桌禮儀差異英語

Differences between Chinese and Western table manners the development

of

global

economy，cross-culture

With communication has become more and more frequent, and the differences between Chinese and western culture have become more obvious, especially the differences of table manners.Arrangement of seat in China

In China, people used to use the number of the tables to define the size of banquet.In small banquets which have two tables, the table on the left or farther to the portal is the top table.At bigger banquets that have three or more tables, the rules are much more complicated.Generally, seats that closer to the top table take precedence.For example, on the wedding party, family members of the bride or the leaderships are arranged to the table that closest to the top table.Hosts show their reverences to the guests by arranging seats by this way.Seats at one table also have different meanings.In Chinese table manner, the seat opposite to the door is the honor seat, which is for chief guests or elders;the seats beside are the second honor seat which are for other guests;the seats that opposite to the honor seat are the inferior seat.Inferior seats are for the host and hostess.So before the banquet, hosts should first invite the chief guest or elders to the honor seat, and then invite other guests to the second honor seat.Hosts sit down on the inferior seats after all the guests sit down.Arrangement of seat in West

Western people prefer long table to round table when entertaining friends.The host and the hostess seat at both end of the table, while guests seat at other seats.The chief guest sits at the upper right side of the hostess, and the wife of the chief guest seats at the upper right side of the host.In China, left is honor and right is secondary.While in western, right is honor and left is secondary.The proper way to take the seat in western is to sit by the left hand.It is better not to walk out before the banquet is finished.Tablewares between China and West

Chinese table wares involve chopsticks, small dish, bowl and glass.Chopsticks and spoon are always put together on the right hand of the plate.Toothpick and ashtray are also necessary.Chopsticks are the main table wares in Chinese food culture.It is impolite to use chopsticks to clean tooth, or pick other things that aren’t food.It is also bad manner to talk with chopsticks in hand.The right way to use spoon is: scoop the food, and wait for seconds to make sure that the soup will not splash out, and then move the spoon back.It is impolite to put the spoon in to mouth, or lick the spoon over and over again.In western meals , they use so much table wares with different kinds and sizes.the use of table wares also shows different food culture in different countries, the main table wares in western are knives, forks , spoons , glass and napkin.Knife is used to cut food and fork is used to carry food into mouth.during the dinner, you should put them on both sides of the plate, and knife and fork should be put in the way that looks like the Chinese word “八”.You can also use them in a way that handle knife in your right hand and fork in the left hand.Soup spoon is always put on the outermost right side, together with the knife.Dessert spoon is put together with dessert knife and fork.Different atmospheres at table

Noisy and quiet is the main different of table atmosphere between Chinese and western.Chinese table atmosphere always noisy and always the noisier the better.While western table atmosphere is quiet..In China,people begin to talk at the time they sit down, and they would keep talking during the whole dinner.Everybody at the table talking, drinking, eating, and enjoying the pulsating atmosphere.Noisy atmosphere can reflect the guests’ happiness from their hearts.Westerners also talk at table, but they talk quietly and keep the voice at the stage that can only be heard.You can not make noises when drinking soup.Chewing with your mouth closed and do not making noises when eating.The way to finish eating

At Chinese dinner table, after eating, the chopsticks should put orderly at the right side of the bowl, and leave after the host signals to leave.Hosts should signal after all the guests put down their

chopsticks.At western dinner table, the ways to finish eating is to put the knife and fork together on the plate parallel, with the fork’s back side up and the knife’s edge inside.Through comparing the table manners of Chinese and Western countries and keeping pace with the changing world can be more meaningful to all people.

第五篇：餐桌禮儀

餐桌禮儀

禮儀，是中華傳統(tǒng)美德寶庫中的一顆璀璨明珠，是中國古代文化的精髓。身居禮儀之邦，應為禮儀之民。知書達禮，待人以禮，應當是我們的一個基本素養(yǎng)。然而，有許多不知禮、不守禮、不文明的行為與精神文明建設是極不和諧的。所以，開展社交禮儀教育是非常有必要的，它不僅是素質教育的必需，而且也是社會文明進步的強烈要求，在企業(yè)或個人事業(yè)發(fā)展中也起著相當重要的作用。社交禮儀包含本人的儀容儀表、待人接物、禮節(jié)等各方面，它貫穿于日常生活的點滴之中，穿衣、打招呼、遞名片、入座、握手等司空見慣的行為也有很多的學問與規(guī)矩。生活中我們常常不經意間在一些平常的事情上做出的動作可能正是不符合禮儀要求的，但往往正是這些被人們認為稀松平常的事卻體現(xiàn)出了一個人的涵養(yǎng)來。正確的禮儀對于內部可以融洽關系，對于外界可以樹立形象，營造和諧的工作和生活環(huán)境，它還可以提升人的涵養(yǎng)，增進彼此之間的了解溝通，細微之處顯真情。

在當今社會生活中，社交禮儀在人際交往中具有不可忽視的重要作用，有時甚至會決定事情的最終結果，所以，任何人都不能輕視禮儀，都應當積極主動去學習禮儀、講究禮儀，讓我們的社會更加文明，更加和諧，人們的生活更加健康?，F(xiàn)代社交禮儀泛指人們在社會交往活動過程中形成的應共同遵守的行為規(guī)范和準則。具體表現(xiàn)為禮節(jié)、禮貌、儀式、儀表等。學習了半年社交禮儀課程頗有些心得體會，在此結合老師在課堂講的知識，自己查閱一些資料聯(lián)系實際想具體談談社交禮儀中的中國文化中的餐桌禮儀。

餐桌上的禮儀

餐飲禮儀問題可謂源遠流長。據(jù)文獻記載可知，至遲在周代，飲食禮儀已形成一套相當完善的制度，特別是經曾任魯國祭酒的孔子的稱贊推崇而成為歷朝歷代表現(xiàn)大國之貌、禮儀之邦、文明之所的重要方面。作為漢族傳統(tǒng)的古代宴飲禮儀，自有一套程序：主人折柬相邀，臨時迎客于門外。賓客到時，互致問候，引入客廳小坐，敬以茶點。客齊后導客入席，以左為上，視為首席，相對首座為二座，首座之下為三座，二座之下為四座。客人坐定，由主人敬酒讓菜，客人以禮相謝。席間斟酒上菜也有一定的講究：應先敬長者和主賓，最后才是主人。宴飲結束，引導客人入客廳小坐，上茶，直到辭別。這種傳統(tǒng)宴飲禮儀在我國大部分地區(qū)保留完整，如山東、香港及臺灣，許多影視作品中多有體現(xiàn)。下面就細節(jié)具體展開

第一，如何安排客人就坐。當晚餐準備就緒，在沒有助手的時候，第一道菜（如果不是熱菜）應當提前擺在桌上，這樣女主人就可以和客人一起入座。如果人不多，女主人可以高聲宣布開始用餐，人比較多的時候，可以讓來賓相互通告入座。

安排客人入座是很有學問的，男主人應引著最尊貴的女士走進餐廳，并讓她坐在他的右側。特別尊貴的客人，也可以是最年長的女士，或久未造訪的朋友。次重要的女客人應該被安排在男主人的左側。女主人通常坐在桌尾，重要的男客人應該坐在她的左側。必須注意的是男女客人要均勻地安排，并且盡量讓夫婦分 開坐。當人太多的時候，女主人很難說得清客人們的座位，這時候可以使用座位卡。如果沒有座位卡，女主人應當上前去告訴客人他們的座位。女士們找到座位后會馬上坐下來，但女主人應最后入座。男士應當為他右側的女士拉椅子，然后等到女主人入座后再坐下來。最尊貴的男客人在進客廳的時候會挽著女主人，但入座時應當為他右邊的女士拉椅子，而女主人則由她左邊的男士來為之效勞。左撇子的客人，應安排在角落上，這樣，當他和旁邊的人一起舉筷的時候，不會碰到對方的手臂。入座時，要從椅子左邊進入，坐下以后要坐端正身子，不要低頭，使餐桌與身體的距離保持在10～20公分。入座后不要動筷子，更不要弄出什么響聲來，也不要起身走動，有什么事要向主人打個招呼。動筷子前，要向主人或掌勺者表示贊賞其手藝高超、安排周到、熱情邀請等。

第二，進餐時，先請客人、長者動筷子，加菜時每次少一些，離自己遠的菜就少吃一些，吃飯時不要出聲音，喝湯時也不要發(fā)出聲響，最好用湯匙一小口一小口地喝，不宜把碗端到嘴邊喝，湯太熱時涼了以后再喝，不要一邊吹一邊喝。有的人吃飯時喜歡用勁咀嚼食物，特別是使勁咀嚼脆食物，發(fā)出很清晰的聲音來，這種做法是不合禮儀要求的，特別是和眾人一起進餐時，就要盡量防止出現(xiàn)這種現(xiàn)象。有的人喝湯時，也用嘴使勁吹，弄出嗦嘍嗦嘍的聲音來，這也是不合乎禮儀要求的。

第三，進餐時不要打嗝，也不要出現(xiàn)其他聲音，如果出現(xiàn)打噴嚏、腸鳴等不由自主的聲響時，就要說一聲“真不好意思”、“對不起”、“請原諒”之類的話，以示歉意。第四，如果要給客人或長輩布菜，最好用公用筷子，也可以把離客人或長輩遠的菜肴送到他們跟前。按我們中華民族的習慣，菜是一個一個往上端的，如果同桌有領導、老人、客人的話，每當上來一個新菜時，就請他們先動筷子，或者輪流請他們先動筷子，以表示對他們的尊敬和重視。

第五，吃到魚頭、魚刺、骨頭等物時，不要往外面吐，也不要往地上扔，要慢慢用手拿到自己的碟子里，或放在緊靠自己的餐桌邊，或放在事先準備好的紙上。

第六，要適時地抽空和左右的人聊幾句風趣的話，以調和氣氛。不要光低著頭吃飯，不管別人，也不要狼吞虎咽地大吃一頓，更不要貪杯。

第七，最好不要在餐桌上剔牙，如果要剔牙時，就要用餐巾擋住自己的嘴巴。

第八，要明確此次進餐的主要任務。現(xiàn)在商海如潮涌，很多生意都是在餐桌上談成的，所以要明確以談生意為主，還是以聯(lián)絡感情為主，或是以吃飯為主。如果是前者，在安排座位時就是要注意，把主要談判人的座位相互靠近便于交談或疏通情感；如果后者，只需要注意一下常識性的禮節(jié)就行了。把重點放在欣賞菜肴上。

第九，最后離席時，必須要向主人表示感謝，或者就在此時邀請主人以后到自己家作客，以示回謝。

除了以上幾點外，在此我還想談談勸人飲酒的細節(jié)禮儀。

中國人的好客，在酒席上發(fā)揮得淋瀝盡致。人與人的感情交流往往在敬酒時得到升華。中國人敬酒時，往往都想對方多喝點酒，以表示自己盡到了主人之誼，客人喝得越多，主人就越高興，說明客人看得起自己，如果客人不喝酒，主人會覺和有失面子。有人總結到，勸人飲酒有如下幾種方式：“文敬”、“武敬”“ 罰敬”。這些做法有其淳樸民風遺存的一面，也有一定的負作用?！拔木础保莻鹘y(tǒng)酒德的一種體現(xiàn)，也即有禮有節(jié)地勸客人飲酒。

酒席開始，主人往往在講上幾句話后，便開始了第一次敬酒。這時，賓主都要起立，主人先將杯中的酒一飲而盡，并將空酒杯口朝下，說明自己已經喝完，以示對客人的尊重。客人一般也要喝完。在席間，主人往往還分別到各桌去敬酒。

“回敬”：這是客人向主人敬酒。

“互敬”：這是客人與客人之間的“敬酒”，為了使對方多飲酒，敬酒者會找出種種必須喝酒理由，若被敬酒者無法找出反駁的理由，就得喝酒。在這種雙方尋找論據(jù)的同時，人與人的感情交流得到升華。

“代飲”：即不失風度，又不使賓主掃興的躲避敬酒的方式。本人不會飲酒，或飲酒太多，但是主人或客人又非得敬上以表達敬意，這時，就可請人代酒。代飲酒的人一般與他有特殊的關系。在婚禮上，男方和女方的伴郎和伴娘往往是代飲的首選人物，故酒量必須大。

為了勸酒，酒席上有許多趣話，如“感情深，一口悶、感情厚，喝個夠”，“感情淺，舔一舔。”

“罰酒”：這是中國人“敬酒”的一種獨特方式?！傲P酒”的理由也是五花八門。最為常見的可能是對酒席遲到者的“罰酒三杯”。有時也不免帶點開玩笑的性質。

總之，和客人、長輩等眾人一起進餐時，要使他們感到輕松、愉快、氣氛和諧。我國古代就有所謂的站有站相，坐有坐相，吃有吃相，睡有睡相。這里說的進餐禮儀就是指吃相，要使吃相優(yōu)雅，既符合禮儀的要求，也有利于我國飲食文化的繼承和發(fā)展。

作為一名剛剛學習了社交禮儀課程的大學生來講，這門課讓我受益匪淺，它是一門無聲的語言，是人際交往的橋梁和紐帶，體現(xiàn)出一個人的涵養(yǎng)，教養(yǎng)，素質水平。它直接關系到我們社交的成敗與今后的發(fā)展。

時間：2010年6月