西餐礼仪(中英文)

MechanicalEngineeringDepartmentZhangJiahong1230032010TipsServingorderWesterntableware西式餐具Sittingorderhostesshostthemainmaleguestsecondarymaleguestthemainfemaleguestsecondaryfemaleguest•Whenarrivingatawesternrestaurant,youaresupposedtobeseatedwiththeguidanceofthewaitersinsteadofsittingeverywhereyouwant.•Menandwaiterscanpullthechairsforladies.Generallyspeaking,you’dbettergetseatedfromtheleftside.•Theseatwhichisthemostfarthestawayfromthedooristhemostdistinguished.Part.2ServingorderstartermaincoursedrinkssoupdessertsaladDinnerstartwithasmalldish,whichisoftencalledthestarter.Afterthestarteryouwillgetabowlofsoup.Thenextdishisthemaincourse.Itusuallyisabeefsteak.Avegetablesaladwillbeserved.Thenadeliciousdessertwillappearatthetable.Atlastthemealendsupwithacupofteaorcoffee.starters•Thestarter,alsoknownastheappetizer,isthefirstdishinthewest.Theappetizeriseithercoldorhot,includingcaviar(鱼子酱),mashedpotatoes(马铃薯泥),Provencalescallop(普鲁旺斯鲜贝)，stuffedseafoodinpuffpastry（海鲜小酥盒）andsoon.•Generallyspeaking,thestarterwhichisspecializedinflavor(味道)issaltyandacetic(酸).Anditcontainsasmallamountoffoodwithhighquality.AppetizersoupSoupcanbebroadlydividedintotheclearsoup,creamsoup,vegetablesoupandcoldsoup.（清汤、奶油汤、蔬菜汤和冷汤）Thelargestspoonatyourplaceisthesoupspoon.Itwillbebesideyourplateattheright-handside.Ifthereisafishcourse,itwillprobablyfollowthesoup.Theremaybeaspecialforkforthefish,oritmaybesimilartothemeatfork.Oftenitissmaller.MainCourse主菜Disheswithmeatandpoultry（家禽）arethemaincourse,amongwhichthemostrepresentativeisbeeforsteak.Don'tcutthewholesteakintosmallpiecesatonetime,exceptthechildrenwhocannotusetheknives.Themaincourseisusuallyservedbythehosthimself,especiallyifitisafowl(鸡禽)oraroastwhichneedtobecarved.Hewilloftenaskeachguestwhatpieceheprefers,anditisquitepropertostateyourpreferenceastoleanorfat,dark(红肉)orlight(白肉).+welldone全熟+medium七分熟+mediumrare五分熟+rare三分熟+Breadistakeninthefingersandlaidonthesideplateortheedgeofthelargeplate,itisnevertakewithafork.+Butteristakenfromthebutterdishwiththebutterknifeandplacedonthesideplate,notonone'sbread.Asaladiseatenwithaforkonlyheldintherighthand.Thereisusuallyaspecialoneforthesalad,alittlesmallerthanthemeatfork.Dessert•Thedessertcomingafterthemaincourseisthefourthdish.Asamatteroffact,itcontainsallthefoodafterthemaincourse,suchaspudding,icecream,cheeseandfruit.•Sweetisthelastdishinthewest,includingthreekindsoffood.Thefirstkindincludespancake(煎饼),scone(烤饼)andmuffin(松饼)andismailyforbreakfast.软点Thesecondkindincludes,buttercake(黄油蛋糕),pie,andtart(水果馅饼)whichisservedintheafternoon.干点Thethirdkindincludesicecream,souffle(蛋奶酥),jelly(果冻)andpudding(布丁),whichisservedafterdinner.湿点Drinksdrinks+coffee咖啡+icedcoffee冰咖啡+whitecoffee牛奶咖啡+blackcoffee纯咖啡+blacktea红茶+redwine红葡萄酒+brandy白兰地+whisky威士忌+vodka伏特加+Itisimpoliteforaguesttoleavethetableduringameal,orbeforethehostessgivesthesignalattheend.+Whenthehostessindicatesthatthedinnerisover,shewillstarttorisefromherseatandalltheguestsrisefromtheirsatthesametime.•Theplateinthecenterofthedinningtableoftencallsshowplate,withnapkinonit.•Knifesandspoonsareplacedatrighthandoftheshowplate,andforksareputattheleft.Youneedtousethemfromoutsidetoinsideinaccordancewiththeorderofdining.•Theglassesareplacedintheupperrightcorner.Thebiggestgobletisusedtoholdwater,thesecondoneisusedforredwine,andthethinglassisusedforwhitewine.•Breadplateandbutterknifelieinthelefthandoftheshowplate,withsmallspoonandknifeusedforcoffeeorsnackopposite.(1).Napkin餐巾(2).FishFork魚叉(3).DinnerorMainCourseFork主菜叉(4).SaladFork沙拉叉(5).SoupBowl&Plate汤杯及汤底盘(6).DinnerPlate主菜盘(7).DinnerKnife主菜刀(8).FishKnife鱼刀(9).SoupSpoon汤匙(10).Bread&ButterPlate面包及奶油盘(11).ButterKnife奶油刀(12).DessertSpoonandCakeFork点心匙及点心叉(13).WaterGoblet水杯(14).RedWineGoblet红酒杯(15).WhiteWineGoblet白酒杯WesterntablewareWesterntableware+Whenyouaretakingbreak,restyourforkandknifeentirelyontheplateplacedafigureofeight.+Whenyouarefinished,placethemdiagonally（对角地）ontheplate,sidebyside,withthehandles（手柄）at4o’clock.Theknifeblade（刀片）shouldfacethecenteroftheplate,notpointouttowardanotherguest(anancientsignofaggression).•Knifeandspoonareplacedtotherightoftheplate.Theforkisontheleft.•Youshouldusetheforkwithyourlefthandandtheknifewithyourrighthand.•Openthenapkinandputitonyourlapbeforeeating.•Whenleavingthetableduringthecourseofyourmeal,putyournapkinonyourtable.•Wheninasituationwhereyouhavetopassfoodorcondiments(调味品)toothersatthetable,passittoyourright,orcounterclockwise.•Neverdoa“boardinghousereach”acrossthetable.•Don’tdrinktoomuch!•Talktothepeoplebesideyou,butdon’tspeaktooloudly.•Youcanuseyourhandtoeatchicken.•Youeatonlyfromyourplate.+Fromtimetotime--perhapsatanimportantbusinessdinner,aromanticdateatanexpensiverestaurant,orafirstdinnerwiththefamilyofthepersonwhomaybe“theOne”--itisnecessarytodisplayamoresophisticated(复杂的)knowledgeoftableetiquette(礼仪).+Thisisnotdifficult,onceyouhavemasteredthebasics.Anyonearmedwiththiscoreknowledgeandtheabilitytoadaptsmoothlytothesituationathandwillbeabletohandleeventhemostformalevent.