Eating and Table Manners in the West and Other Etiquette

Eating and Table Manners in the West and Other Etiquette Ma Shuang (Diana) College of Comprehensive Foundation Studies Liaoning University

Table Setting Place Setting By Ma Shuang

Knives (with the blade turned toward the plate) are on the right hand side Spoons (with the bowl facing upward) are arranged to the right of the plate next to knives Forks (with the tines facing upward) are placed on the left The dessert silver is arranged above the plate, with the handle facing toward the hand that will be using it (the dessert fork toward the left, the spoon and knife toward the right). The fruit silver can be brought to the table along with the fruit plates Table-setting Rules By Ma Shuang

Flatware Cutlery By Ma Shuang

Illustration of Table Setting By Ma Shuang

When do my responsibility begin? [Respond to invitation - Don’t make your host guess about yes or no; Tell them your special needs;] Can I bring a guest? Clues about the event: starting time, address, dress code [… go one level above what you think will be appropriate – overdressed vs underdressed], and so on. Never ever skip the check-in process (wear your name tag high on the right side) When should I take my seat? [wait until 4-5 people are at the table before sitting down] Should I talk to people after I have sat down? Should I put my belongings such as a cell phone on the table? How can I deal with difficult food? Dining Etiquettes 1 By Ma Shuang

Can I change my seat if I realise that I do not know my neighbors? Taking medications? Lipstick, toothpick, etc. Where should I put my cell phone? Can I answer the phone calls during the dinner? Taking away doggy bags? Sharing foods with other people who are very close to you in relations? Asking for a taste? Dining Etiquettes 2 By Ma Shuang

How to set my napkin? And how to use it? * move the place card * look to your hostess / host, wait for her /him to take her /his napkin * take your napkin immediately when you sit down at a business dinner * fold the napkin in half, place it on your lap – do this below the level of the table * use it only for your mouth [ ! clean the face, dust your chair, clean the cutlery, etc. ] * where to put it if I leave for a while and will come back again? * what shall I do with it when I finish my meal? Dinner Etiquette Table Manners By Ma Shuang

How to use the silverware? [BMW] * When and how to eat your bread? * Each course has its own silverware. * Starting with the utensils that are farthest from your plate. * You’ll have a maximum of 3 forks and 3 spoons. American style Continental style [placing the fork and knife in your hand; knife edge; cutting and eating; Don’t spread out your arms; indicating you’re finished / not finished] * How to deal with the things I don’t want? Dinner Etiquette Table Manners By Ma Shuang

How to place and use the glasses? Turning the glass over to indicate I don’t want to have this wine? Bread [basket], butter, condiments, cream cup /glass, etc. passing [to your right, together], using salt and pepper… The used utensils should go back to the plate or the table cloth? If I have not used the salad knife, should I place it on the plate with the fork when I finish the course? Can the knife be used as a pusher? What should I do if I happen to drop my fork, etc.? What should I do with a finger bowl? Where should I put the coffee or tea spoon? Table Manners Dinner Etiquette By Ma Shuang

Continental Breakfast By Ma Shuang

Full English Breakfast By Ma Shuang

Typical Lunch By Ma Shuang

DinnerCourses Dessert Starter / Appetizer Main Course A full course dinner is a dinner consisting of multiple dishes, or courses. In its simplest form, it can consist of three or four courses, such as soup, salad, meat and dessert. By Ma Shuang

Seating Arrangement By Ma Shuang

Starter Appetizer Accompaniments & Side Dishes How to eat soup? You go to the soup or the Soup to you? By Ma Shuang

Main Course By Ma Shuang

Dessert By Ma Shuang

Special Knowledge By Ma Shuang

排位常识 • 一、关于会议主席台座次的安排根据中办掌握的原则：当领导同志人数为单数时，1号首长居中，2号首长排在1号首长左边，3号首长排右边，其他依次排列；当领导同志人数为双数时，1号首长、2号首长同时居中，1号首长排在居中座位的右边，2号首长排左边，其他依次排列。 • 二、关于宴席座次的安排宴请客人，一般主陪在面对房门的位置，副主陪在主陪的对面，1号客人在主陪的右手，2号客人在主陪的左手，3号客人在副主陪的右手，4号客人在副主陪的左手，其他可以随意。以上主陪的位置是按普通宴席掌握，如果场景有特殊因素，应视情而定。 • 三、关于签字仪式的座次安排签字双方主人在左边，客人在主人的右边。双方其他人数一般对等，按主客左右排列。 • 四、关于乘车的座次安排小轿车1号座位在司机的右后边，2号座位在司机的正后边，3号座位在司机的旁边。（如果后排乘坐三人，则3号座位在后排的中间）。中轿主座在司机后边的第一排，1号座位在临窗的位置。当领导同志人数为双数时，1号首长、2号首长同时居中，1号首长排在居中座位的右边，2号首长排左边，其他依次排列。应当是1号首长排在居中座位的左边，2号首长排右边，其他依次排列 By Ma Shuang

Eating and Table Manners in the West and Other Etiquette