WESTERN TABLE MANNERS
&
WINE BASIC KNOWLEDGE
1. ARRIVING FOR DINNER
I. A guest pre-planning:
1. It is most polite to arrive _______________minutes earlier than the stated time.
2. if you are more than 15 minutes late, call the host.
3. At a less formal dinners, a bottle of wine or chocolate is a good gift.
4. At a formal dinner, gift is not needed.
TIP：
WHERE DO YOU PUT YOUR BELONGING?
-Put it on the floor , on the right of your chair (The dishes will be served on your left)
-You can put your belonging behind your back while you are sitting
II. Posture
☐1. your general posture should be a straight back.
☐2. your feet should be firmly placed on the floor.
☐3. don’t cross the legs.
☐4. don’t lean back on your chair and loop your arm around the chair.
☐5. don’t shake your legs
☐6. avoid extending your legs under the chair.
2.SEATING PROTOCOL
THE PLACE OF HONOR?
3. The place of honor is to the right of host if the guest is a woman and to the right of the hostess if the guest is a man.
SECTION 2
PLACING ORDER
At a restaurant
✓-At the restaurant , once you are settled in the seat, the first thing you usually order is DRINK（Aperitif).
✓When the waiter asks for your food order, keep three things in your mind:
✓1. order medium-priced menu.
✓2. know the food you are ordering.
✓3. order food that is relatively easy to eat.
MENU
•starters （前菜）
A. appetizers(头盘，开胃菜)
The most commonly seen appetizers include: cold cuts,(冷盘) caviar(鱼子酱)，Foie gras （鹅肝酱）roasted snail（焗蜗牛）smoke salmon（熏鲑鱼），prawn cocktail, vegetable salad , sausage etc. Appetizer generally has the characteristic flavor, taste is usually dominated by salty and acid. They are usually served in a little quantity.
B. soup
C. entrée/ side dish(副菜)
Entrée mainly includes：sea food ,fishes, shells together with eggs and bread.
2. Main course(主菜)
A main course is the featured or primary dish in a meal and sometimes called meat course. The main ingredient is usually : pork, beef, mutton, chicken , duck goose or fish.
WINES MATCHING MAIN COURSE
THE ADVICE ON SELECTING A WINE IS TO STICK WITH WHITE WINE FOR WHITE MEAT AND RED WINE FOR RED MEAT.
TIPS
IF YOU HAVE NO IDEA OF HOW TO ORDER THE WINE, ASK THE WAITER OR SOMEONE WHO KNOWS IT OFFER HELP.
BASIC KNOWLEDGE OF WINE
1、major producing area
Burgundy(勃根地第地区), Bordeaux area(波尔多地区）, Cotes du rhone（隆河波地区）.
