请问西方最准确的用餐礼仪是怎样的..........?

请问西方国家的一些具体餐桌礼仪~

　　不少人在吃西餐时，都会担心“失礼”。其实，所谓餐桌礼仪是为了让餐膳可以不受阻碍和破坏，而得以顺利流畅地进行的实用守则。谨记“整齐、清洁和保持安静”三项原则便可无往而不利。

　　一、宴会礼仪
　　（1）在当你应邀赴宴时，你对同桌进餐的人和餐桌上的谈话，大概要比对饮食要更感兴趣。因此进餐时，应该尽可能地少一些声响，少一些动作。
　　（2）女主人一拿起餐巾时，你也就可以拿起你的餐巾，放在腿上。有时餐巾中包有一只小面包；如果是那样的话就把它取也，放在旁边的小碟上。
　　（3）餐巾如果很大，就双叠着放在腿上；如果很小，就全部打开。千万别将餐巾别在领上或背心上，也不要在手中乱揉。可以用餐巾的一角擦去嘴上或手指上的油渍或脏物。千万别用它来擦刀叉或碗碟。
　　（4）正餐通常从汤开始。在你座前最大的一把匙就是汤匙，它就在你的右边的盘子旁边。不要错用放在桌子中间的那把匙子，因为那可能是取蔬菜可果酱用的。
　　（5）在女主人拿起她的匙子或叉子以前，客人不得食用任何一道菜。女主人通常要等到每位客人都拿到菜后才开始。她不会像中国习惯那样，请你先吃。当她拿起匙或叉时，那就意味着大家也可以那样做了。
　　（6）如果有鱼这道菜的话，它多半在汤以后送上，桌上可能有鱼的一把专用叉子，它也可能与吃肉的叉子相似，通常要小一些，总之，鱼叉放在肉叉的外侧离盘较远的一侧。
　　（7）通常在鱼上桌之前，鱼骨早就剔净了，如果你吃的那块鱼还有刺的话，你可以左手拿着面包卷，或一块面包，右手拿着刀子，把刺拨开。
　　（8）如果嘴里有了一根刺，就应悄悄地，尽可能不引起注意地用手指将它取出，放在盘子边沿上，别放在桌上，或扔在地下。

　　此外， 对法国餐桌礼仪的忌讳有些了解，如后：
　　二、法国餐桌礼仪七忌
　　答应对方的邀请后如果临时有事要迟到甚至取消约会，必须事先通知对方。赴会时稍迟是可以接受的，但若超过15分钟便会给对方不重视约会的坏印象。在点菜时自己应选定想吃的食物，如果看遍菜牌也没有头绪的话，可请侍应为你推荐餐厅的招牌菜，但要给明确的表示，如想吃海鲜、不吃红肉等，切记事事拿不定主意，只懂说“是但(随便也罢)”的人只会为同台客人添加麻烦。用餐要注意的细节甚多，但其实大部分也是日常的礼仪，只要保持冷静，不做大动作，不出声响或阻碍别人用餐的话已算合格。

　　1、使用餐具最基本的原则是由外至内，完成一道菜后侍奉收去该份餐具，按需要或会补上另一套刀叉。

　　2、吃肉类时(如牛扒)应从角落开始切，吃完一块再切下一块。遇到不吃的部分或配菜，只需将它移到碟边。

　　3、如嘴里有东西要吐出来，应将叉子递到嘴边接出，或以手指取出，再移到碟子边沿。整个过程要尽量不要引别人注意，之后自然地用餐便可。

　　4、遇到豆类或饭一类的配菜，可以左手握叉平放碟上，叉尖向上，再以刀子将豆类或饭轻拨到叉子上便可。若需要调味料但伸手又取不到，可要求对方递给你，千万不要站起来俯前去取。

　　5、吃完抹手抹嘴切忌用餐巾大力擦，注意仪态用餐巾的一角轻轻印去嘴上或手指上的油渍便可。

　　6、就算凳子多舒服，坐姿都应该保持正直，不要靠在椅背上面。进食时身体可略向前靠，两臂应紧贴身体，以免撞到隔壁。

外国餐礼仪

餐具的使用



1.西餐的餐具

广义的西餐餐具包括刀、叉、匙、盘、杯、餐巾等。其中盘又有菜盘、布丁盘、奶盘、白脱盘等；酒杯更是讲究，正式宴会几乎每上一种酒，都要换上专用的玻璃酒杯。

狭义的餐具则专指刀、叉、匙三大件。刀分为食用刀、鱼刀、肉刀（刀口有锯齿，用以切牛排、猪排等）、黄油刀和水果刀。叉分为食用叉、鱼叉、肉叉和虾叉。匙则有汤匙、甜食匙、茶匙。公用刀、叉、匙的规格明显大于餐用刀叉。

餐具的摆法：垫盘放在餐席的正中心，盘上放折叠整齐的餐巾或餐纸（也有把餐巾或餐纸拆成花蕊状放在玻璃杯内的）。两侧的刀、叉、匙排成整齐的平行线，如有席位卡，则放在垫盘的前方。所有的餐刀放在垫盘的右侧，刀刃朝向垫盘。各种匙类放在餐刀右边，匙心朝上。餐叉则放在垫盘的左边，叉齿朝上。一个座席一般只摆放三副刀叉。面包碟放在客人的左手边，上置面包刀（即黄油刀，供抹奶油、果酱用，而不是用来切面包）一把，各类酒杯和水杯则放在右前方。如有面食，吃面食的匙、叉则横放在前方。

2.餐具的用法

刀叉持法。用刀时，应将刀柄的尾端置于手掌之中，以拇指抵住刀柄的一侧，食指按在刀柄上，但需注意食指决不能触及刀背，其余三指则顺势弯曲，握住刀柄。叉如果不是与刀并用，叉齿应该向上。持叉应尽可能持住叉柄的末端，叉柄倚在中指上，中间则以无名指和小指为支撑，叉可以单独用于叉餐或取食，也可以用于取食某些头道菜和馅饼，还可以用取食那种无需切割的主菜。

刀叉的使用。右手持刀，左手持叉，先用叉子把食物按住，然后用刀切成小块，再用叉送入嘴内。欧洲人使用时不换手，即从切割到送食物入口均以左手持叉。美国人则切割后，将刀放下换右手持叉送食入口。

刀叉并用时，持叉姿势与持刀相似，但叉齿应该向下。通常刀叉并用是在取食主菜的时候，但若无需要刀切割时，则可用叉切割，这两种方法都是正确的。

匙的用法。持匙用右手，持法同持叉，但手指务必持在匙柄之端，除喝汤外，不用匙取食其他食物。

餐巾用法。进餐时，大餐巾可折起（一般对折）折口向外平铺在腿上，小餐巾可伸开直接铺在腿上。注意不可将餐巾挂在胸前（但在空间不大的地方，如飞机上可以如此）。拭嘴时需用餐巾的上端，并用其内侧来擦嘴。绝不可用来擦脸部或擦刀叉、碗碟等。



西餐进餐礼仪



因为西餐主要是在餐具、菜肴、酒水等方面有别于中餐，因此，参加西餐宴会，除了应遵循前述中餐宴会的基本礼仪之外，还应分别掌握以下几个方面的礼仪知识。

1.餐具使用的礼仪

吃西餐，必须注意餐桌上餐具的排列和置放位置，不可随意乱取乱拿。正规宴会上，每一道食物、菜肴即配一套相应的餐具（刀、叉、匙），并以上菜的先后顺序由外向内排列。进餐时，应先取左右两侧最外边的一套刀叉。每吃完一道菜，将刀叉合拢并排置于碟中，表示此道菜已用完，服务员便会主动上前撤去这套餐具。如尚未用完或暂时停顿，应将刀叉呈八字型左右分架或交叉摆在餐碟上，刀刃向内，意思是告诉服务员，我还没吃完，请不要把餐具拿走。

使用刀叉时，尽量不使其碰撞，以免发出大的声音，更不可挥动刀叉与别人讲话。

2.进餐礼仪

西餐种类繁多，风味各异，因此其上菜的顺序，因不同的菜系、不同的规格而有所差异，但其基本顺序大体相同。

一餐内容齐全的西菜一般有七八道，主要由这样几部分构成：

第一，饮料（果汁）、水果或冷盆，又称开胃菜，目的是增进食欲。

第二，汤类（也即头菜）。需用汤匙，此时一般上有黄油、面包。

第三，蔬菜、冷菜或鱼（也称副菜）。可使用垫盘两侧相应的刀叉。

第四，主菜（肉食或熟菜）。肉食主菜一般配有熟蔬菜，此时要用刀叉分切后放餐盘内取食。如有色拉，需要色拉匙、色拉叉等餐具。

第五，餐后食物。一般为甜品（点心）、水果、冰淇淋等。最后为咖啡，喝咖啡应使用咖啡匙、长柄匙。

进餐时，除用刀、叉、匙取送食物外，有时还可用手取。如吃鸡、龙虾时，经主人示意，可以用手撕着吃。吃饼干、薯片或小粒水果，可以用手取食。面包则一律手取，注意取自己左手前面的，不可取错。取面包时，左手拿取，右手撕开，再把奶油涂上去，一小块一小块撕着吃。不可用面包蘸汤吃，也不可一整块咬着吃。

喝汤时，切不可以汤盘就口，必须用汤匙舀着喝。姿势是：用左手扶着盘沿，右手用匙舀，不可端盘喝汤，不要发出吱吱的声响，也不可频率太快。如果汤太烫时，应待其自然降温后再喝。

吃肉或鱼的时候，要特别小心。用叉按好后，慢慢用刀切，切好后用叉子进食，千万不可用叉子将其整个叉起来，送到嘴里去咬。这类菜盘里一般有些生菜，往往是用于点缀和增加食欲的，吃不吃由你，不要为了面子强吃下去。

餐桌上的佐料，通常已经备好，放在桌上。如果距离太远，可以请别人麻烦一下，不能自己站起来伸手去拿，这是很难看的。

吃西餐时相互交谈是很正常的现象，但切不可大声喧哗，放声大笑，也不可抽烟，尤其在吃东西时应细嚼慢咽，嘴里不要发出很大的声响，更不能把叉刀伸进嘴里。至于拿着刀叉作手势在别人面前挥舞，更是失礼和缺乏修养的行为。

吃西餐还应注意坐姿。坐姿要正，身体要直，脊背不可紧靠椅背，一般坐于座椅的四分之三即可。不可伸腿，不能翘起二郎腿，也不要将胳臂肘放到桌面上。

饮酒时，不要把酒杯斟得太满，也不要和别人劝酒（这些都不同于中餐）。如刚吃完油腻食物，最好先擦一下嘴再去喝酒，免得让嘴上的油渍将杯子弄的油乎乎的。干杯时，即使不喝，也应将酒杯在嘴唇边碰一下，以示礼貌。

有人曾将一次礼貌的饮酒程序做了总结：首先，举起酒杯，双目平视，欣赏色彩；其次，稍微端近，轻闻酒香；然后，小啜一口；第四，慢慢品尝；最后，赞美酒好、酒香。

First, has the western-style food six M
Savors the western-style food culture, the tradition is first the full fine sights (dining room arrangement), then the full delight to the ears (gentle music), feels full for a good while after eating the luck of having good things to eat (delicacy French main dish). The scholars pass through the long-term discussion and the induction thought has the western-style food most to be fastidious 6 "M".
First is "Menu" (menu)
West enters the restaurant, the service person eagerly anticipates first takes a seat, treats sits steadily, first delivers then is the menu. The menu is regarded as the restaurant the facade, looked the menu, orders food has become has had the western-style food an essential procedure, is the life style.
How selects the good vegetable, has a unique skill, the means is, opens the cookbook, looked which vegetable is by the hotel name naming, certain main point, because which chef can't take oneself 店名 to crack a joke.
Second is "Music" (music)
Luxurious senior 西餐厅, must have the orchestra, plays some gentle musics, general small 西餐厅 also broadcasts some wonderful musics. But, is fastidious the degree which is the music resembles hears does not hear, namely must concentrate the energy and the friend converses does not hear, must want to rest relaxes hears to.
Third is "Mood" (atmosphere)
The western-style food is fastidious the environment refinedly, the atmosphere is harmonious. Certainly must have music to accompany, has the pure white tablecloth, has the fresh flower to place, all tableware are certainly pure. In case the supper, wants the light to be gloomy, on the table must have the red candle, builds one kind romantically, enchanting, the elegantly simple atmosphere.
Fourth is "Meeting" (meeting)
Has the western-style food together with who, must have the choice, certainly if the relatives and friends, the interest are congenial human.
Fifth is "Manner" (decorum and customs)
Follows the western custom, correctly uses the knife and fork, can arrange the men and women generally to be neighboring but sits, is fastidious "woman first" the principle, displays to woman's inattentiveness.
Sixth is "Meal" (food)
The western-style food is take the nutrition as a core.

Second, how selects the western-style food vegetable
The western-style food vegetable to many people said also is all strange, below is the western-style food serves food the order, by supplies the study western-style food vegetable reference:
1. opening prices
Also is called wheting the appetite of, has division of generally hors d'oeuvres and the hot opening price, the common variety has the caviar, 鹅肝酱, smokes the chum salmon, the cocktail cup. Cream chicken crisp box, bureau snail and so on.
2. soup
May divide into the consomme, the cream soup, the vegetables vegetable soup and Leng Tang approximately and so on 4 kinds. The variety has the oxtail consomme, various types cream soup, the seafood soup, the American clam soup, the Italian type vegetables vegetable soup, the Russia type borsch. Buddhist ritual procedures onion soup.
3. vegetables
The usual aquatic product class cooked food and the egg class, the bread class, the crisp box cooked food is called the vice- vegetable. The western-style food eats the fish cooked food to be fastidious the use special-purpose sauce, the variety has the Tartar 靼 juice, the Dutch juice, the hotel juice, the white cream juice, archbishop the juice, the American juice and the sailor fish juice and so on.
4. piece de resistances
The meat, the birds and beasts class cooked food are the piece de resistance. Most has representative is the beef or the beefsteak, the meats cooked food uses for parts blends flavors counts mainly has the Spanish juice, the thick fever juice essence, the mushroom juice, the Bini silk juice and so on. The birds and beasts class cooked food raw material takes from the chicken. Duck, goose; What the birds and beasts class cooked food are most is the chicken, may boil, may explode, may roast, may be bright, the main sauce has 咖 the grain juice, the cream juice and so on.
5. vegetables 菜类 cooked food
May arrange after the meats cooked food, also may with the meats cooked food at the same time on the table, the vegetables 菜类 cooked food be called the salad in the western-style food. Salad matches which with the piece de resistance at the same time, is called lives the vegetables salad, with the greens, the tomato, the cucumber, the bamboo shoots and so on manufactures generally. Also some kind is with the fish, the meat, the egg class manufacture, does not add the taste juice generally.
6. sweets
After the western-style food sweets are the piece de resistance edible, may calculate does is the sixth vegetable. Says from the true significance, it after all piece de resistances food, like pudding, ice cream, cheese, fruit and so on.
7. coffee
Drinks the coffee to have to sweeten generally with the pale cream.

Third, has the strip courteous to have the western-style food
West on dinner table tableware very many, eats each same thing to have to use the specific tableware, when enjoys the western-style food refined goes to eat the atmosphere, the manner wants correctly to be appropriate, dines has the strip to have "the ritual".
When 1st, takes a seat, the body must be straight, the elbow do not have to place on the tabletop, cannot raise the foot, take is advantageous for with dinner table being away from uses the tableware as to be good. On the dining table has suspended the good tableware not to have to manipulate at will. Rebates the table napkin places on gently the knee.
Table napkin cloth: The western-style food table napkin uses the cloth generally, the table napkin cloth uprightly smooth, the color is simple and elegant. Places on frequently the knee, also may place in front of the chest in the attention courtesy situation, the usual relaxed situation also may place on the table, table napkin angle to the chest in front of, and suppresses with the dishes and bowls.
The table napkin cloth may use for to scratch the mouth or to scratch the hand, must fold the triangle shape by the diagonal line, or parallel folds the growth side shape, the dirt should scratch in inside, the semblance has a liking for always is neat completely. When leaves the seat, even if is leaves temporarily, also should take down the table napkin cloth to fold the block either the triangle at will places the plate side or the table angle, best places on own seat.
2nd, knife, fork, bucket use
Knife: Is uses for to cut food, do not have to use the knife to shoulder food to deliver toward the mouth in. Was sure to remember: The right hand takes the knife. If dines time, also some three kind of different specifications knife appears, the general correct usage is: The belt small small denticle that uses for to slice meat system food; Medium size using for slivers the big piece vegetables the small piece; But that kind exquisite, the knife point is a knife which the round head, the crown some on curls upwards, then is uses for to cut open the small bread, then selects a jam, the cream with it spreads above the bread.
Fork: Wants the left hand to take the fork, forks food delivers toward the mouth in when the movement to have to be light. Picks right amount food disposable to put in the mouth □□the fork to pick when food enters the mouth, the tooth only bumps into food, do not have to nip the fork, also do not have to let the knife and fork sends out the sound in the tooth or the plate.
Ladle: Under the official situation, the bucket has many kinds of, what is small is uses in the coffee and the sweet dessert; Flat uses in spreading the butter and 分食 the cake; Compared with big, uses for to drink Tang Huosheng dependents food; Biggest is public in 分食 the soup, common in buffet.
The tableware places the tableware placing is according to serves food the order to place successively from outside to in. Some vegetables will use from now on, will be able 撤掉 part of knifves and fork.
The knife and fork puts the direction and the position all have is fastidious. In the knife and fork places on the pad plate to assume eight glyph, the cutting edge faces, forks the point to under to express you also must continue to dine; The knife and fork parallel places on the pad plate the cutting edge to outside, forks the point to be upward then expressed you do not dine. Soup ladle traverse in soup tureen, in spoon tendency, also expressed may take away with the soup tableware. Remembers, any time, all may not place a knife and fork end on the plate, another end places on the table.

Fourth, gracefully dines:
Each time sends in the mouth food not suitable excessively to be many, when chewing do not have to speak, may not converse on own initiative with the human.
Eats the thick soup: The ladle should take horizontally, lightly scoops up by the extroversion in, do not have to be very heavy the bucket as soon as pulls out, the bucket flank meets touches the soup. Drinks when lightly touches the ladle inside with the lip, do not have to carry the soup trough to drink. When the soup will drink up, in front of the left hand reliable chest the soup trough inside upheaval, 汤汁 concentrates gently in a trough bottom side, the right hand scoops up clear with the bucket.
Cake class: Inscribes with the knife in the plate happen to suits the size together which eats, the fork stops sends in the mouth.
Bread: In the dinner table etiquette, has "the left bread so-called, the right drinking glass", eats when the bread should take the bread, tears down a scrap to put in the mouth, do not have to take the entire bread to nip. Wipes when the butter and the jam also must break off the bread the scrap to wipe again first.
Eats the chicken: Many take the chicken chest meat as expensive. Eats when the chicken leg should make an effort the bone to remove first, do not have to use the hand to take is eating.
Eats the fish: Do not stand up from failure the fish, after must finish eating the upper formation to pick out after the knife and fork the fish bones eats again when the lower level eats the meat, must cut together eats at the same place, the block cannot cut oversized, or time all slivers the meat the block.
Eats the meat: Starts from the left side to cut, stops by the fork from left side the meat, again uses the knife to cut open along fork right flank the meat, like cuts the meat is unable under a stuttering, but straight takes over the use of the knife to cut small somewhat again, cuts open a just size the meat, then delivers in directly the population by the fork. Key lies in suppresses when the meat using the knife the dynamics. With the point of force is in the time which stretches out the knife, but is not pulls the knife time. Cannot from the very beginning on completely sliver the meat together together, otherwise the delicious meat broth could flow out completely. The embellishment vegetables also must finish eating completely, vegetables not only in order to decorate, at the same time also is but increases based on the nutrition balanced consideration. When with beefsteak, first the server can inquire bakes the degree, may depend on the ingredients way supply which you likes. When platoon meal, can supplement cup of m.s.gs. In the official situation, the m.s.g should be uses voluntarily, but the non- troublesome server serves. The m.s.g quantity approximately take two soupspoon as most right amount. After takes the m.s.g, places the soup ladle the m.s.g earthen bowl the side, and bequeaths the next person.
Drinks wine: Drinks wine when drains the cup, even if does not drink, also should bump the cup mouth on the lip, shows the respect. When others pour out wine for you, like does not want, may put briefly "not, thanks!" Or covers the wine class slightly by the hand, indicated declines.
Smokes: When dines not yet completely finished, cannot smoke, until on coffee indicated dines when the conclusion only then. Like has the female guest person in about, should have politeness to inquire "you do not mind!"
Drinks the coffee: Like is willing to increase the milk or the sugar, after the increase must use the small bucket to stir evenly, places the small bucket the coffee on the pad small dish. Drinks when should the right hand take the cup, the left action pad small dish, straight takes over the use of the mouth to drink, do not have to use a small bucket bucket bucket to scoop up is drinking.
Eats the fruit: Do not take the fruit to nip entire, should the water used fruit knife sliver four or the main lobe first uses the knife to peel off, the nucleus, to fork again with the fork is eating.
Conversation: Dines when should converse with the about visitor, but should avoid loud chatting. About only do not converse with several acquaintances the visitor like not to know that, may elect to introduce oneself. Others speech cannot build the mouth digression.
Cannot put on make-up nearby the dinner table, scratches the nasal mucus with the table napkin. Dines when hits the belch is the biggest taboo, 11,000 has this kind of situation, should immediately to the periphery human apology. 取食 when do not have to stand, sits food which cannot attain to be supposed to ask others to transmit.
Outside eats when belt and so on fish, meat punctures or the bone cooked food, does not want to be direct spits, may use the table napkin to cover mouth spits gently in forks puts in the plate. When like in plate surplus few cooked foods, do not have to use the fork to blow gets to the bottom, do not have to use the finger to help one another edible, should helps one another edible by the scrap bread or the fork. Eats when the noodles must use the fork to tuck first the noodles, then sends in the mouth.
Goes to eat when cannot wolf down. Is not willing food to oneself which eats also to be supposed to take to place in the plate, shows politeness. Sometimes the master urges the visitor the side-dish, like has the appetite, the side-dish does not calculate the failure in politeness, perhaps the opposite master can 引以为荣.
Has when the western-style food wants the attire neatly, sitting posture straight, the back is stiff, neck elongation. Most importantly the hand certainly must maintain cleanly, the nail prunes neatly.

Fifth, dines etiquette eight "not"
Dines when can meet food frequently to force in the gap between teeth, not carefully falls down the knife and fork, even sees "the foreign matter" in the cooked food and so on both generally and the awkward situation. If does not process when then can give the human not to have politeness the feeling, too bad can affect others appetite. Must turn danger into safety, processing is appropriate, then should pay attention dines etiquette eight "not".
1.Not suitably has spread the thick perfume, in order to avoid 香水味 has covered the cooked food flavor.
2.Woman attends when the grand evening banquet avoids wearing the hat and putting on Gao Tongxue.
3.The knife and fork, the table napkin fall when the place don't casually lies prone to the table under picks, should invite service person other military supplies.
4.When 食物屑 forces in the gap between teeth, don't 一股脑儿uses the toothpick to cause it, should drink a water, whether tries the situation to improve. If the fruit, then should not process to the washroom.
5.In when the cooked food has the foreign matter, is sure not human which 花容失色 informs the adjacent seat, in order to avoid affects others appetite. Should keep cool, hurries to pick up with the table napkin it and abandons it.
6.Prohibited in witticism continuous time not on own initiative brandishes the knife and fork.
7.Should not when dining spits the thing, in case too is spicy or too burns food, may quickly drink the ice water to do adjusts and adapts, really cannot eat up when then to washroom processing.
8.Front woman dines should wipe off first the lipstick, in order to avoid keeps lower lip India on the cup or the tableware, gives the human the unclean feeling.

Sixth, regular western-style food etiquette
1st, appointment know-how. An upscaleer hotel more needs beforehand to make an appointment. When appointment, not only must talk clearly the population and the time, also must indicate whether wants the smoking area or the field of vision good seat. If is the birthday or other special days, may inform the banquet the goal and the budget. Arrives in the scheduled time, is the basic politeness.
2nd, expensive 休闲服, also cannot put in the dining room at will.
3rd, eats meal when puts on is being appropriate is the European and American person's general knowledge. Goes to the upscale dining room, the gentleman must put on the neat coat and the leather shoes; Woman must put on the coverall and has with the shoe. If assigns to put on the official clothing, the gentleman must knit the tie.
4th, takes a seat by chair left sideMost appropriate takes a seat the way is takes a seat from left side. After the chair is pulled open, the body in must bump into the table nearly the distance 站直, leads to be able to advance the chair behind, when the leg curved bumps into the chair, may sit down.
When 5th, dines, the upper arm and the back must depend on to the chairback, the abdomen and the table maintains approximately a fist distance, two feet overlapping sitting postures best avoid.
6th, the official complete set 餐点 serves food the order is:(1) Vegetable and soup (2) cod liver oil (3) fruit (4) meats (5) breast cruel cream (6) sweet snack and coffee (7) fruit, but also having meal front liquor and meal liquor. Is not unnecessary all to select completely, too many cannot finish eating actually instead begs pardon. Has the standard the dining room all not to welcome front slightly only to select the vegetable person. The first vegetable, the piece de resistance (fish or meat select its one) adds the sweet snack is the most appropriate combination. Orders food is not starts the spot by the front vegetable, but is the piece de resistance which elects equally most to want first to eat, then is joined to suits the piece de resistance the soup.
7th, when liquor do not have hardly to install the expert. In the senior dining room, can have is skilled in the wine-tasting accent liquor Shi Najiu the listHuman understood not greatly which to the liquor, best tells the emaciated look, the budget, the affection wines taste which he chooses, requests transfer the liquor teacher to help the choice.
8th, the piece de resistance if the meats should match the red wine, the fish then matches the white liquor. Before serves food, might as well comes the cup champagne, the sherry or the Gill liquor and so on the pale liquor.
9th, the table napkin may open in front of dining. After selects the vegetable, sends front in the front vegetable this period of time to open the table napkin, toward the internal wear 1/3, lets 2/3 even shop on the leg, covers above the knee the both legs to be partial. Should better not have to squeeze in the table napkin the neckband.
10th, lightly grasps the cup foot with three fingers. The wines service usually is responsible by the service person the few wineshop attendants to pour into in the wine class, lets the visitor distinguish the quality whether contains errors. Only must regard as it one kind of form, drinks small and returns signs Good. Then, waiter's can come but actually the liquor, by now, did not have to begin to take the wine class, but should place the wine class on the table to go by the waiter but actually. Correct grasps the cup posture is lightly grasps the cup foot with the finger. In order to avoid the hand the temperature warm making the liquor to advance, using the thumb, th

Table Manners

These are the sociable months. Between now and December we will eat out much more, be invited to far more dinner parties, and even give a few of our own

This raises many prickly questions of food etiquette and table manners. Although there are numerous books on the subject, and you can even hire a personal trainer to correct your unsophisticated habits, table manners are increasingly conspicuous by their absence. One reason for this was suggested by Bill Harley in a report on All Things Considered. A lot of people don't have table manners because they don't have dining tables. They eat on the couch in front of the TV. The big difference is that a table almost forces sociability, because we sit face to face with no other entertainment than each other. On the couch all the formal rituals of the table are abandoned. Knives and forks and even plates vanish. It's all too easy to slip back into the pre-civilized habit of simply grabbing food with our hands.

In a restaurant it's easy to tell which families habitually eat at a table. The children know how to sit up, and how to use their utensils. They talk to each other. Couch families are equally conspicuous. The children run around the restaurant screaming and carrying lumps of food, while their parents stare vacantly around looking for a TV screen.

Now you may say that this is just one consequence of living in the Home of the Free - people can choose exactly how to eat, and they do. In a democratic republic there are no artificial, aristocratic standards to dissuade people from eating with their hands, or on the street, or in cars, or on the couch, or on the floor with the dog. What are table manners anyway, if not a form of social control?

That's exactly what they are, and why they may be very important. Anthropologists argue about this, but one school of thought says that primitive civilization began with collective eating, and that modern civilization began with the introduction of table manners. When people ate together, they would talk. They also needed some rules. When food was scarce and every diner had a knife in his hand, lunch could turn very nasty indeed.

So, with food as with love, certain formalities were introduced. Modern western table manners began in the middle ages, and have been elaborated over the centuries until we have rules about everything - the order of seating, what a formal place setting should look like and how to use all the utensils, plates and glasses, what to do with your napkin, and even the correct posture for eating and the correct way to pass the wine or the salt.

Of course the rules are arbitrary and ridiculous. It's different in Japan, different in Outer Mongolia. The point is that table manners, like any other social rules, make order out of what can easily become chaos. They save embarrassment, because everyone knows how to behave. They also save the carpet, and the couch.

We don't just eat food differently, we prepare it differently. If civilization began around the cooking fire, it continued in the kitchen where cooking was an excuse for more conversation and sociability. Everyone loves a kitchen. You know how hard it is to get people out of it when you have a party. But now, too often, it's just sixty seconds in the microwave and straight to the couch. Not much chance of sociability there.

The last people to eat while lounging on couches were the ancient Romans, at the height of their imperial glory - and we know what happened to them.

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一、吃西餐的六个M
品味西餐文化，传统是先饱眼福(餐厅布置)，再饱耳福(柔和音乐)，后饱口福(美味的法国大菜)。学者们经过长期的探讨和归纳认为吃西餐最讲究6个“M”。
第一个是“Menu”(菜单)
走进西餐馆，服务员先引领入座，待坐稳，首先送上来的便是菜单。菜单被视为餐馆的门面，看菜单、点菜已成了吃西餐的一个必不可少的程序，是种生活方式。
如何点好菜，有个绝招，办法是，打开菜谱，看哪道菜是以饭店名称命名的，一定要点，因为哪位厨师也不会拿自己店名开玩笑的。
第二个是“Music”(音乐)
豪华高级的西餐厅，要有乐队，演奏一些柔和的乐曲，一般的小西餐厅也播放一些美妙的乐曲。但，讲究的是乐声似听到又听不到的程度，即要集中精力和友人谈话就听不到，要想休息放松一下就听得到。
第三个是“Mood”(气氛)
西餐讲究环境雅致，气氛和谐。一定要有音乐相伴，有洁白的桌布，有鲜花摆放，所有餐具一定洁净。如遇晚餐，要灯光暗淡，桌上要有红色蜡烛，营造一种浪漫、迷人、淡雅的气氛。
第四个是“Meeting”(会面)
和谁一起吃西餐，要有选择，一定要是亲朋好友，趣味相投的人。
第五个是“Manner”(礼俗)
遵循西方习俗，正确使用刀叉，一般会安排男女相邻而坐，讲究“女士优先”的原则，表现出对女士的殷勤。
第六个是“Meal”(食品)
西餐是以营养为核心。

二、怎样点西餐菜
点西餐菜对许多人来说都还较陌生，以下是西餐上菜顺序，以供学习西餐菜者参考：
1．头盘
也称为开胃品，一般有冷盘和热头盘之分，常见的品种有鱼子酱、鹅肝酱、熏鲑鱼、鸡尾杯。奶油鸡酥盒、局蜗牛等。
2．汤
大致可分为清汤、奶油汤、蔬菜汤和冷汤等4类。品种有牛尾清汤、各式奶油汤、海鲜汤、美式蛤蜊汤、意式蔬菜汤、俄式罗宋汤。法式葱头汤。
3．副菜
通常水产类菜肴与蛋类、面包类、酥盒菜肴均称为副菜。西餐吃鱼类菜肴讲究使用专用的调味汁，品种有鞑靼汁、荷兰汁、酒店汁、白奶油汁、大主教汁、美国汁和水手鱼汁等。
4．主菜
肉、禽类菜肴是主菜。其中最有代表性的是牛肉或牛排，肉类菜肴配用的调味计主要有西班牙汁、浓烧汁精、蘑菇汁、白尼丝汁等。禽类菜肴的原料取自鸡。鸭、鹅；禽类菜肴最多的是鸡，可煮、可炸、可烤、可炯，主要的调味汁有咖喱汁、奶油汁等。
5．蔬菜类菜肴
可以安排在肉类菜肴之后，也可以与肉类菜肴同时上桌，蔬菜类菜肴在西餐中称为沙拉。与主菜同时搭配的沙拉，称为生蔬菜沙拉，一般用生菜、番茄、黄瓜、芦笋等制作。还有一类是用鱼、肉、蛋类制作的，一般不加味汁。
6．甜品
西餐的甜品是主菜后食用的，可以算作是第六道菜。从真正意义上讲，它包括所有主菜后的食物，如布丁、冰淇淋、奶酪、水果等等。
7．咖啡
饮咖啡一般要加糖和淡奶油。

三、有条有礼吃西餐
西餐桌上的餐具很多，吃每一样东西要用特定的餐具，在享受西餐雅致的就餐氛围时，举止更要正确得体，进餐有条有“礼”。
1、就座时，身体要端正，手肘不要放在桌面上，不可跷足，与餐桌的距离以便于使用餐具为佳。餐台上已摆好的餐具不要随意摆弄。将餐巾对折轻轻放在膝上。
餐巾布：西餐餐巾一般用布，餐巾布方正平整，色彩素雅。经常放在膝上，在注重礼节场合也可以放在胸前，平时的轻松场合还可以放在桌上，其中一个餐巾角正对胸前，并用碗碟压住。
餐巾布可以用来擦嘴或擦手，要以对角线叠成三角形状，或平行叠成长方形状，污渍应全部擦在里面，外表看上去一直是整洁的。离开席位时，即使是暂时离开，也应该取下餐巾布随意叠成方块或三角形放在盘侧或桌角，最好放在自己的座位上。
2、刀、叉、勺的使用
刀：是用来切割食物的，不要用刀挑起食物往嘴里送。切记：右手拿刀。如果用餐时，有三种不同规格的刀同时出现，一般正确的用法是：带小小锯齿的那一把用来切肉制食品；中等大小的用来将大片的蔬菜切成小片；而那种小巧的，刀尖是圆头的、顶部有些上翘的小刀，则是用来切开小面包，然后用它挑些果酱、奶油涂在面包上面。
叉：要左手拿叉，叉起食物往嘴里送时动作要轻。捡起适量食物一次性放入口中牞叉子捡起食物入嘴时，牙齿只碰到食物，不要咬叉，也不要让刀叉在齿上或盘中发出声响。
勺子：在正式场合下，勺有多种，小的是用于咖啡和甜点心的；扁平的用于涂黄油和分食蛋糕；比较大的，用来喝汤或盛碎小食物；最大的是公用于分食汤的，常见于自助餐。
餐具的摆放餐具的摆放是根据上菜先后顺序从外到内摆放。有的菜用过后，会撤掉一部分刀叉。
刀叉放的方向和位置都有讲究。刀叉放在垫盘上呈八字形，刀口朝内，叉尖向下就表示你还要继续用餐；刀叉平行摆放在垫盘上刀口向外，叉尖向上则表示你不要用餐。汤勺横放在汤盘内，匙心向上，也表示用汤餐具可以拿走。记住，任何时候，都不可将刀叉的一端放在盘上，另一端放在桌上。

四、优雅用餐：
每次送入口中的食物不宜过多，在咀嚼时不要说话，更不可主动与人谈话。
喝浓汤：勺子应横拿，由外向内轻舀，不要把勺很重地一掏到底，勺的外侧接触到汤。喝时用嘴唇轻触勺子内侧，不要端起汤盆来喝。汤将喝完时，左手可靠胸前轻轻将汤盆内侧抬起，汤汁集中于盆底一侧，右手用勺舀清。
饼类：，用刀在盘内切出一块正好适合一口吃掉的大小，叉子叉住送入口中。
面包：在餐桌礼仪上，有所谓「左面包，右水杯」，吃面包时应一手拿面包，一手撕下一小块放入口里，不要拿着整个面包咬。抹黄油和果酱时也要先将面包掰成小块再抹。
吃鸡：多以鸡胸脯肉为贵。吃鸡腿时应先用力将骨去掉，不要用手拿着吃。
吃鱼：不要将鱼翻身，要吃完上层后用刀叉将鱼骨剔掉后再吃下层吃肉时，要切一块吃一块，块不能切得过大，或一次将肉都切成块。
吃肉：从左边开始切，以叉子从左侧将肉叉住，再用刀沿着叉子的右侧将肉切开，如切下的肉无法一口吃下，可直接用刀子再切小一些，切开刚好一口大小的肉，然后直接以叉子送人口中。重点在于利用刀压住肉时的力度。用力点是在将刀伸出去的时候，而不是将刀拉回时。不可一开始就将肉全部切成一块一块的，否则好吃的肉汁就会全部流出来了。点缀的蔬菜也要全部吃完，蔬菜不只是为了装饰，同时也是基于营养均衡的考虑而添加的。点用牛排时，首先服务生会询问烧烤程度，可依你所喜欢的料理方式供应。点排餐时，会附带一杯调味酱。在正式的场合中，调味酱应是自行取用，而非麻烦服务生服务。调味酱的量约以两汤匙为最适量。取完调味酱后，将汤勺放在调味酱钵的侧边，并传给下一个人。
饮酒：饮酒干杯时，即使不喝，也应将杯口在唇上碰一碰，以示敬意。当别人为你斟酒时，如不要，可简单地说一声“不，谢谢！”或以手稍盖酒杯，表示谢绝。
抽烟：在进餐尚未全部结束时，不可抽烟，直到上咖啡表示用餐结束时方可。如在左右有女客人，应有礼貌地询问一声“您不介意吧！”
喝咖啡：如愿意添加牛奶或糖，添加后要用小勺搅拌均匀，将小勺放在咖啡的垫碟上。喝时应右手拿杯把，左手端垫碟，直接用嘴喝，不要用小勺一勺一勺地舀着喝。
吃水果：不要拿着水果整个去咬，应先用水果刀切成四或主瓣再用刀去掉皮、核、用叉子叉着吃。
交谈：进餐时应与左右客人交谈，但应避免高声谈笑。不要只同几个熟人交谈左右客人如不认识，可选自我介绍。别人讲话不可搭嘴插话。
不可在餐桌边化妆，用餐巾擦鼻涕。用餐时打嗝是最大的禁忌，万一发生此种情况，应立即向周围的人道歉。取食时不要站立起来，坐着拿不到的食物应请别人传递。
吃鱼、肉等带刺或骨的菜肴时，不要直接外吐，可用餐巾捂嘴轻轻吐在叉上放入盘内。如盘内剩余少量菜肴时，不要用叉子刮盘底，更不要用手指相助食用，应以小块面包或叉子相助食用。吃面条时要用叉子先将面条卷起，然后送入口中。
就餐时不可狼吞虎咽。对自己不愿吃的食物也应要一点放在盘中，以示礼貌。有时主人劝客人添菜，如有胃口，添菜不算失礼，相反主人也许会引以为荣。
吃西餐时要衣着整洁，坐姿端正，背挺直，脖子伸长。最重要的是手一定要保持干净，指甲修剪整齐。

五、用餐礼仪八个“不”
用餐时经常会遇到食物塞进牙缝、不小心掉下刀叉，甚至在菜肴中见到“异物”等既普遍又尴尬的情况。倘若处理不当便会予人没有礼貌的感觉，更糟糕的会影响别人的食欲。要化险为夷，处理得体，便应留意用餐礼仪的八个“不”。
1.不宜涂过浓的香水，以免香水味盖过菜肴味道。
2.女士出席隆重晚宴时避免戴帽子及穿高筒靴。
3.刀叉、餐巾掉在地上时别随便趴到桌下捡回，应请服务员另外补给。
4.食物屑塞进牙缝时，别一股脑儿用牙签把它弄出，应喝点水，试试情况能否改善。若不果，便该到洗手间处理一下。
5.菜肴中有异物时，切勿花容失色地告知邻座的人，以免影响别人的食欲。应保持镇定，赶紧用餐巾把它挑出来并弃之。
6.切忌在妙语连珠的时候不自觉地挥舞刀叉。
7.不应在用餐时吐东西，如遇太辣或太烫之食物，可赶快喝下冰水作调适，实在吃不下时便到洗手间处理。
8.女士用餐前应先将口红擦掉，以免在杯或餐具上留下唇印，予人不洁之感。

六、正规的西餐礼仪
1、预约的窍门。越高档的饭店越需要事先预约。预约时，不仅要说清人数和时间，也要表明是否要吸烟区或视野良好的座位。如果是生日或其他特别的日子，可以告知宴会的目的和预算。在预定时间内到达，是基本的礼貌。
2、再昂贵的休闲服，也不能随意穿着上餐厅。
3、吃饭时穿着得体是欧美人的常识。去高档的餐厅,男士要穿着整洁的上衣和皮鞋；女士要穿套装和有跟的鞋子。如果指定穿正式服装的话，男士必须打领带。
4、由椅子的左侧入座.最得体的入座方式是从左侧入座。当椅子被拉开后，身体在几乎要碰到桌子的距离站直，领位者会把椅子推进来，腿弯碰到后面的椅子时，就可以坐下来。
5、用餐时，上臂和背部要靠到椅背,腹部和桌子保持约一个拳头的距离，两脚交叉的坐姿最好避免。
6、正式的全套餐点上菜顺序是:①菜和汤 ②鱼肝油③水果④肉类⑤乳酷酪 ⑥甜点和咖啡 ⑦水果，还有餐前酒和餐酒。没有必要全部都点，点太多却吃不完反而失礼。稍有水准的餐厅都不欢迎只点前菜的人。前菜、主菜（鱼或肉择其一）加甜点是最恰当的组合。点菜并不是由前菜开始点，而是先选一样最想吃的主菜，再配上适合主菜的汤。
7、点酒时不要硬装内行。在高级餐厅里，会有精于品酒的调酒师拿酒单来.对酒不大了解的人，最好告诉他自己挑选的菜色、预算、喜爱的酒类口味，请调酒师帮忙挑选。
8、主菜若是肉类应搭配红酒，鱼类则搭配白酒。上菜之前,不妨来杯香槟、雪利酒或吉尔酒等较淡的酒。
9、餐巾在用餐前就可以打开。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。
10、用三根手指轻握杯脚。酒类服务通常由服务员负责将少量酒倒入酒杯中，让客人鉴别一下品质是否有误。只须把它当成一种形式，喝一小口并回签Good。接着，侍者会来倒酒，这时，不要动手去拿酒杯，而应把酒杯放在桌上由侍者去倒。正确的握杯姿势是用手指轻握杯脚。为避免手的温度使酒温增高，应用大拇指、中指、食指握住杯脚，小指放在杯子的底台固定。
11、喝酒的方法。喝酒时绝对不能吸着喝，而是倾斜酒杯，像是将酒放在舌头上似的喝。轻轻摇动酒杯让酒与空气接触以增加酒味的醇香，但不要猛烈遥晃杯子。此外，一饮而尽，边喝边透过酒杯看人，都是失礼的行为。不要用手指擦杯沿上的口红印，用面巾纸擦较好。

七、怎样吃沙拉
沙拉的吃法：将大片的生菜叶用叉子切成小块，如果不好切可以刀叉并用。一次只切一块，不要一下子将整盘的沙拉都切成小块。
如果沙拉是一大盘端上来则使用沙拉叉。如果和主菜放在一起则要使用主菜叉来吃。
如果沙拉是主菜和甜品之间的单独一道菜，通常要与奶酪和炸玉米片等一起食用。先取一两片面包放在你的沙拉盘上，再取两三征玉米片。奶酪和沙拉要用叉子食用用而玉米片则用手拿着吃。
如果主菜沙拉配有沙拉酱，很难将整碗的沙拉都拌上沙拉酱，先将沙拉酱浇在一部分沙拉上，吃完这部分后再加酱。直到加到碗底的生菜叶部分这样浇汁就容易多了。

八、西餐品酒三部曲
品酒要用眼、鼻和口来监别酒液的色、香与味。简单来说，品酒可分为以下三个主要步骤：
先用眼睛观赏酒液的颜色。
选定餐酒后，侍应会先将酒奉上，给你核对瓶上的标签，以确认餐酒品牌无误后，就会先倒少许酒液于杯内给你试饮，若你对酒质口味感到满意，侍应便会继续添酒。
试酒前，先要微微举起酒杯，轻轻打圈摇晃，先欣赏酒液的「挂杯」情况，再于灯光下观赏其色泽，并要留意酒中是否清澈无杂质。
用眼观赏过后，就要用鼻子去感受酒香。
先握紧杯脚，将酒杯轻轻打圈，让红酒在杯内晃动，跟大量空气接触，释放香气，然后将酒杯凑近鼻子，慢慢享受酒香。只要你多试几次，慢慢就能分辨出酒液中的果味、木味、花味、泥土味以及橡木味，亦可凭味道分辨出酒的级数。
呷一口酒，让酒香在口腔中慢慢释放散开。
忌咕噜咕噜」的吞下去，应先呷一口，让味蕾感受酒的味道，然后才慢慢吞下。

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