Table manners

There are three main links: arranging the menu, determining the form and arranging the seats.

Arrange the menu. It should not only reflect the national characteristics, local flavor, seasonal fashion, restaurant characteristics and guests' favorite dishes, but also serve inexpensive dishes and dishes that are not taboo. Regarding dietary taboos, for example, Muslims do not eat pork, Jewish descendants do not eat pork, rabbits and poultry, Indonesians and Malaysians do not eat pork (believe in Islam), Arabs do not eat pigs, horses, mules and donkey meat, and some do not eat rabbit meat. Knowing these customs, we should pay special attention to the arrangement and never eat the meat of these animals. Islam also forbids alcohol, but with one exception, Iraqis can drink alcohol.

Decide on the dining form. Banquets are always completed through a certain form of banquet. Banquet forms include banquets, receptions, tea parties (also known as tea parties, which are social gatherings with the nature of foreign exchanges and entertainment, with the purpose of contacting old friends and making new friends, with the focus not on "tea" but on "words") and working meals. At present, the formal banquet in the banquet and the cold meal in the reception (that is, buffet) are the two most commonly used banquet forms for receiving guests.

A formal banquet is second only to a state banquet. Entertainment activities can be arranged during the banquet. The guests and the host were seated according to their status, and they used local liquor and other drinks. The scene of a formal banquet should be arranged solemnly, not decorated with traffic lights and neon lights, but with a small amount of flowers. Formal banquets usually hang a banner of "Welcome Banquet", sometimes accompanied by a slogan. The content of the slogan can be drawn up according to the theme of the banquet.

Arrange seats. Layout of formal banquet table: the main table is located with the rotunda in the center, horizontally above, vertically above the door, and the platform is above when there is a podium. Other table positions, such as 2, 3, 4, etc. Look at the distance from the main table, near high and far low, right high and left low. When the number of tables is large, table cards should be set.

Seating for formal banquets: Usually, each table is arranged with 10 people, and the location of the guests depends on the distance from the host's seat. Our country is used to arranging people according to their positions, which is convenient for conversation. When there is only one host, guest 1 sits on the host's right hand side, guest No.2 sits on the host's left hand side, and guests No.3, No.4, No.5, No.6, No.7, No.8 and No.9 sit on both sides in turn. When there are two hosts, namely, the first host and the second host, guest 1 sits on the right hand side of the first host, guest 2 sits on the left hand side of the first host, guest 3 sits on the right hand side of the second host, guest 4 sits on the left hand side of the second host, and guests 5 and 6 sit on the right hand side of guests 1 and 2 respectively.

Cold dinners (also called buffets) are often used to entertain a large number of guests. There are often main and guest seats, and the rest seats are not fixed. Food and drinks are put on the table in advance, and after the reception begins, the dishes are automatically taken for dinner. This form of dining is becoming more and more popular, and both the host and guests feel relaxed and free, which is convenient for communication.