用餐礼仪培训课程.pptx

;True or False Questions;;;napkin;设宴(set up a banquet);;春卷:spring roll 炒饭:Fried rice爆炒:stir-fry 豆芽:bean sprout;;;西餐牛排常识 ;二 :就餐的方式(ways and patterns for dinner) 筷子(chopsticks)就餐 刀叉(knife and fork)就餐 右手直接就餐 要点: 悉听尊便;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，可将叉子的下面向上，刀子的刀刃侧向内与叉子并拢，平行放置于餐盘上。 ;The proper way to handle a napkin:;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，在前菜送来前的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，盖住膝盖以上的双腿部分。最好不要把餐巾塞入领口。 ;;The way of holding cup;西餐礼仪(western-styled food etiquette);How to order ;从简时：;西餐礼仪 (western-styled food etiquette);三:排定宾主的座次(setting arrangement) 1:座次的排列 A:桌次的排列: a:采用圆桌 b:就餐者宜为双数并且不宜超过10人 c:居中为上; 以右为上; 以远为上; 临台为上 B:位次的排列: a:面门为主 b:右高左低 c:各桌同向 ;2:座次的通知 A:在请柬上注明每一位赴宴者所在的桌次 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,负责来宾,尤其是贵宾的引导 D:在每张餐桌上放置桌次牌以及每一位用餐者的姓名卡 ;★四:重视现场的环境(emphasis on the site environment) 6M原则: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:环境要整洁neat 4:环境要卫生sanitary;赴宴(attending banquets);二:付费的方法(methods for paying money/check out) 1:不必付费 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:如何付给? C:付给何人?;三:点菜的规矩(rules for ordering) 1: 客随主便 2: 仅点一道;四:用餐的餐序(proper order in eating) 1:西餐正餐(fo