用餐礼仪培训课程.pptx

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etiquette,用餐礼仪培训课程,第1页,True or False Questions,()因为各国各民族习惯大不相同，所以“以礼待人”并不是世界各地都如此。,()在实业界不分男女老幼，社会地位较高人总是被介绍给社会地位较低人。,()“女士优先”，并不是男子处处让女士走在前面，而是使妇女成为受尊重对象，处处让给她。,()在西式宴会上，你想吸烟，只能在吃过了饭菜开始喝咖啡之后。,()今天汽车行驶仍实施“左行”规则国家有英国和日本等。,()日本茶会时间普通为两个小时，太长轻易造成客人疲惫，太短又极难理会到茶会真谛。,()在正规剧场内观看文艺演出时，我们应该把贵宾安排在第七排到九排中间位置为佳。,()吃西餐时，为了方便，我们能够一口气就将菜肴全切好。,()在法国人心目中，花是有一定象征意义。不一样花表示不一样感情。他们认为，郁金香象征悲伤。,()穿着西装，钮扣扣法很有考究，穿双排扣西装，不论在什么场所，普通都要将扣子全部扣上，不然会被认为轻浮不稳重。,()在德国有些婚礼上有砸碗和碟习俗，以示给新人带来好运。,用餐礼仪培训课程,第2页,用餐礼仪培训课程,第3页,用餐礼仪培训课程,第4页,napkin,Salad fork,Dinner fork,Dessert fork,Soup bowl,Service or Dinner plate,Dinner knife,Teaspoon,Soup spoon,Water goblet,Red wine,White wine,Tableware餐具,用餐礼仪培训课程,第5页,设宴(set up a banquet),一:确定宴请菜单(confirm menu for the banquet),1:外国人不喜欢吃菜肴,A:触犯个人禁忌菜肴 例:有些人不吃鱼,有些人不吃蛋,B:触犯民族禁忌菜肴 例:韩国人不吃鸭子,肥猪肉.澳大利亚人不吃加味精菜,C:触犯宗教禁忌菜肴 例:穆斯林忌不食猪肉,印度教徒忌食牛肉,用餐礼仪培训课程,第6页,2:适合宴请外国友人菜肴:,A:含有民族特色菜肴.例:春卷,元宵,水饺,B:含有当地风味菜肴.例:在北京可请外国友人尝尝北京烤鸭,广州可请外国友人喝早茶，在天津可请他们尝尝狗不理包子等特色菜.,C:自己比较拿手菜肴.,D:外宾本人所喜欢菜肴.,用餐礼仪培训课程,第7页,春卷:spring roll 炒饭:Fried rice爆炒:stir-fry 豆芽:bean sprout,鱼香肉丝:shredded pork with garlic sauce,麻婆豆腐:bean curds with brown sauce,宫爆鸡丁:diced chicken with cashew nuts/peanuts,元宵:rice dumpling,印度教徒:Hinduism,犹太教徒:Judaism 蹄筋:tendon,Muslin freaky animals,用餐礼仪培训课程,第8页,Yang Zhou FR 扬州炒饭,Chicken FR w Salted Fish 咸鱼鸡粒炒饭,Beef FR 牛肉炒饭,Chicken FR 鸡炒饭,Seafood FR w Egg White/Albumen,海鲜蛋白瑶州饭,Combination FR/House FR 本楼炒饭,Vegetable FR 素菜炒饭,用餐礼仪培训课程,第9页,Prime rib,T-bone steak,Lobster Tail,Alaska Crab LegAustralian King Crab,Kobe Beef,用餐礼仪培训课程,第10页,西餐牛排常识,一分熟牛排（rare）：牛排内部为血红色且内部各处保持一定温度（高于very rare steak）raw,三分熟牛排（medium rare）：内部为桃红且带有相当热度。,五分熟牛排（medium）：牛排内部为粉红且夹杂着浅灰和综褐色，整个牛排都很烫。,七分熟牛排（medium well）：牛排内部主要为浅灰综褐色，夹杂着粉红色。,全熟牛排（well done）：牛排内部为褐色。,用餐礼仪培训课程,第11页,二:就餐方式(ways and patterns for dinner),筷子(chopsticks)就餐,刀叉(knife and fork)就餐,右手直接就餐,关键点:悉听尊便,用餐礼仪培训课程,第12页,The European method of leaving the fork in the left hand after cutting and raising it to the mouth,in the same position in which it was held for cutting,tines down.,When the main course is finished,the knife and fork are placed beside each other on the dinner plate diagonally from upper left to lower right,the handle extended slightly over the edge of the plate.,用餐结束后中，可将叉子下面向上，刀子刀刃侧向内与叉子并拢，平行放置于餐盘上。,用餐礼仪培训课程,第13页,The proper way to handle a napkin:,O,rdinarily,as soon as you are seated you put your napkin on your lap.At a formal dinner,however,you wait for your hostess to put hers on her lap first.Remove the napkin from the table,place it on your lap,and unfolded it as much as necessary with both hands.When using your napkin,bolt or pat your lips-never wipe with it as if it were a washcloth.,用餐礼仪培训课程,第14页,Place your napkin on the chair seat or arm when excusing yourself during the meal.,When the meal is finished,put the napkin on the left side of your place,or if the plates have been removed,in the center.,At a dinner party,the hostess lays her napkin on the table as a signal that the meal is over,and the guests then lay their napkins on the table-not before.,点完菜后，在前菜送来前这段时间把餐巾打开，往内摺三分之一，让三分之二平铺在腿上，盖住膝盖以上双腿部分。最好不要把餐巾塞入领口。,用餐礼仪培训课程,第15页,用餐礼仪培训课程,第16页,The way of holding cup,用餐礼仪培训课程,第17页,西餐礼仪,(western-styled food etiquette),汤要怎么喝,舀汤(ladle soup)方向应该由里至外，而非把汤从远处往自己方向舀；这么，若不小心溅起任何汤汁话，才不会喷到你身上。另外，喝汤时不可将整根汤匙都塞到嘴里，从汤匙侧边细细吸吮即可，而且绝对不可发出任何声响。喝完汤以后，将汤匙置于盛放汤碗碟子上，假如底下没有碟子话，就直接放在汤盘或汤碗中，让侍者收走。,用餐礼仪培训课程,第18页,How to order,Whats todays special?(今天特餐是什么？),Do you have anything special on the menu today?(今天菜单有什么特餐？),Whats included in your luncheon special?,(中午特餐包含什么？),用餐礼仪培训课程,第19页,从简时：,I am on a diet.I just want a soup and crackers.,I want fruit cake and skimmed milk.,Just a fruit salad and buttermilk.,Just the bill,please.,Waitress,the check,please.,May I have my bill please?,结帐时：,用餐礼仪培训课程,第20页,西餐礼仪,(western-styled food etiquette),怎样食用面包,(bread),与奶油,(cream)？,把整块或整片面包抓起来咬，还边吃边抹奶油，绝对犯了餐桌礼仪大忌。假使多人共享一碟奶油，应该先用奶油刀剜一些到自己面包碟上，然后撕下约略一口可吃下面包，将奶油涂抹上去后再食用。,Bad table manners contain grabbing the whole block of bread to eat,as well as spreading butter while eating。If people shared a dish of cream,you should use the butter knife to cut out some cream to your plate,and then tore off a bit of the bread and smear butter to it,then you can eat.,用餐礼仪培训课程,第21页,三:排定宾主座次(setting arrangement),1:座次排列,A:桌次排列:,a:采取圆桌,b:就餐者宜为双数而且不宜超出10人,c:居中为上;以右为上;以远为上;临台为上,B:位次排列:,a:面门为主,b:右高左低,c:各桌同向,用餐礼仪培训课程,第22页,2:座次通知,A:在请柬上注明每一位赴宴者所在桌次,B:在宴会厅入口处附近悬挂宴会桌次示意图,C:在现场安排引位员,负责宾客,尤其是贵宾引导,D:在每张餐桌上放置桌次牌以及每一位用餐者姓名卡,用餐礼仪培训课程,第23页,四:重视现场环境(emphasis on the site environment),6M标准:环境,会见,费用,菜单,举止,音乐.,1:环境要幽静quiet,2:环境要雅致elegant,3:环境要整齐neat,4:环境要卫生sanitary,用餐礼仪培训课程,第24页,赴宴(attending banquets),一:宴请类型,1:宴会 (banquet):,state banquet;formal banquet;informal dinner.,2:招待会(reception):,luncheon;buffet;buffet dinner;,cocktail;tea party.,3:工作餐(on-job meals):,working breakfast/lunch;dinner,用餐礼仪培训课程,第25页,二:付费方法(methods for paying money/check out),1:无须付费,2:定额付费 (buffet etc.),3:各自付费 go Dutch/AA system,付小费,:,A:应给多少?,B:怎样付给?,C:付给何人?,用餐礼仪培训课程,第26页,三:点菜规矩(rules for ordering),1:客随主便,2:仅点一道,用餐礼仪培训课程,第27页,四:用餐餐序(proper order in eating),1:西餐正餐(formal meal)常规菜序,appetizer;soup;seafood;main course;dessert;fruits;drinks,2:西餐便餐常规菜序,3:西式自助餐常规菜序,4:酒水与菜肴常规搭配方式,aperitifs table wine dessert wine,鱼白葡萄酒；红肉红；海鲜无甜味；甜点水果香槟；汤雪莉马得拉酒,用餐礼仪培训课程,第28页,五:就餐举止(table manners),就餐举止十忌:,1:在用餐时口中或体内发出巨大声响,2:当众整理自己衣饰,或是化装,补妆,3:在用餐期间吸烟,4:再三劝说他人饮酒,甚至起身向他人灌酒,5:用自己餐具为他人夹菜,舀汤或选取其它食物,6:乱挑,翻拣菜肴或其它食物,7:用餐具对着他人指指点点,或者把餐具相互敲打,搞得铿锵作响,8:直接用手取用不宜用手去用食物,9:毫无遮拦地当众剔牙,10:随口乱吐嘴里不宜下咽之物,用餐礼仪培训课程,第29页,When a fellow diner asks to“please pass the salt,”is it standard etiquette to pass both the salt and the pepper?,We recommend first passing the salt and then inquiring if the other guest would also like the pepper用餐礼仪培训课程,第30页,When you have some food in your mouth that you do not want to swallow,what should you do?,Move the food forward with your tongue onto your fork and place it back on the side of your plate.,用餐礼仪培训课程,第31页,When dining out,is it okay to share your food with the others at the table for tasting purpose?,Yes,it is appropriate to share when others at table are also willing to share.However,always request additional small plates and clean utensils for dividing the shared food.,用餐礼仪培训课程,第32页,What direction should food be passed at the table?,Food should be passed to the right,or counter-clockwise.,Which side of the guest should I pour wine from at the dinner table?,Pour wine and all beverages from the right,while standing behind and to the right of the guest.,用餐礼仪培训课程,第33页,At a formal dinner party,how do I properly serve and remove the dishes and glasses?,Dishes are presented or served at guests left and removed from the right side.Glasses are filled from the right.,用餐礼仪培训课程,第34页,What do you do when you need to cough,sneeze,or blow your nose?,Cover your mouth and nose with your handkerchief or,if you have no handkerchief,with your napkin.In an emergency,your hand will do better than nothing at all.Never use your napkin to blow your nose.,用餐礼仪培训课程,第35页,就座和离席,Taking and leaving ones seat,、应等长者坐定后，方可入坐。It is supposed to take ones seat after the old.,、席上如有女士，应等女士座定后，方可入座。如女士座位在隔邻，应招呼女士。,、用餐后，须等男、女主人离席后，其它宾客方可离席Only after the host and the hostess leave their seats should the guests follow suit.,、坐姿要端正，与餐桌距离保持得宜。,、在饭店用餐，应由服务生领台入座。,、离席时，应帮助隔座长者或女上拖拉座椅。,用餐礼仪培训课程,第36页,六:进餐技巧(skills in meals),1:怎样使用餐巾,2:怎样使用刀叉,3:怎样使用匙,4:怎样使用筷子,用餐礼仪培训课程,第37页,The end!,Thank you!,用餐礼仪培训课程,第38页,