westerntablemanner西餐禮儀ppt課件

1、Western Table Manner.TipsServing orderWestern tablewareSitting order.Part.1 Sitting orderhostesshostthe main male guestsecondarymale guestthe main female guest secondaryfemale guest.Part.1 Sitting orderWhen arriving at a western restaurant , you are supposed to be seated with the guidance of the wai

2、ters instead of sitting everywhere you want.Men and waiters can pull the chairs for ladies. Generally speaking, youd better get seated from the left side.The seat which is the most farthest away from the door is the most distinguished.Part.2 Serving orderstarter main course drinks soupdessertsaladDi

3、nner start with a small dish, which is often called the starter .After the starter you will get a bowl of soup. The next dish is the main course. It usually is a beef steak . A vegetable salad will be served. Then a delicious dessert will appear at the table .At last the meal ends up with a cup of t

4、ea or coffee. .startersThe starter , also known as the appetizer, is the first dish in the west. The appetizer is either cold or hot , including caviar (魚子醬), mashed potatoes(馬鈴薯泥), Provencale scallop(普魯旺斯鮮貝) ，stuffed seafood in puff pastry海鮮小酥盒 and so on. Generally speaking, the starter which is sp

5、ecialized in flavor(味道) is salty and acetic(酸). And it contains a small amount of food with high quality. Appetizer.mashed potatoes 馬鈴薯泥.soupSoup can be broadly divided into the clear soup, cream soup, vegetable soup and cold soup.The largest spoon at your place is the soup spoon. It will be beside

6、your plate at the right-hand side. .If there is a fish course, it will probably follow the soup. There may be a special fork for the fish, or it may be similar to the meat fork. Often it is smaller. .Main CourseDishes with meat and poultry are the main course, among which the most representative is

7、beef or steak. Dont cut the whole steak into small pieces at one time, except the children who can not use the knives.Main Course主菜The main course is usually served by the host himself, especially if it is a fowl(雞禽) or a roast which need to be carved. He will often ask each guest what piece he pref

8、ers, and it is quite proper to state your preference as to lean or fat, dark(紅肉) or light(白肉). .Main Course.Key wordswell done 全熟 medium 七分熟 medium rare 五分熟rare三分熟.Bread and Butter Bread is taken in the fingers and laid on the side plate or the edge of the large plate, it is never take with a fork.

9、Butter is taken from the butter dish with the butter knife and placed on the side plate, not on ones bread. .green saladA salad is eaten with a fork only held in the right hand . There is usually a special one for the salad, a little smaller than the meat fork.DessertThe dessert coming after the mai

10、n course is the fourth dish. As a matter of fact, it contains all the food after the main course, such as pudding, ice cream, cheese and fruit.Sweet is the last dish in the west, including three kinds of food.DessertThe first kind includes pancake(煎餅),scone (烤餅) and muffin(松餅) and is maily for break

11、fast.軟點.DessertThe second kind includes, butter cake, pie, and tart(水果餡餅) which is served in the afternoon.干點.DessertThe third kind includes ice cream, souffle(蛋奶酥), jelly(果凍) and pudding(布丁), which is served after dinner.Drinks.drinks.Drinkscoffee 咖啡 iced coffee 冰咖啡 white coffee 牛奶咖啡 black coffee 純

12、咖啡black tea紅茶red wine 紅葡萄酒 brandy 白蘭地 whisky 威士忌 vodka 伏特加.Leaving the Table It is impolite for a guest to leave the table during a meal, or before the hostess gives the signal at the end. When the hostess indicates that the dinner is over, she will start to rise from her seat and all the guests ris

13、e from theirs at the same time. .Part3 Western tablewareThe plate in the center of the dinning table often calls show plate, with napkin on it.Knifes and spoons are placed at right hand of the show plate, and forks are put at the left. You need to use them from outside to inside in accordance with t

14、he order of dining .The glasses are placed in the upper right corner. The biggest goblet is used to hold water, the second one is used for red wine, and the thin glass is used for white wine. Bread plate and butter knife lie in the left hand of the show plate, with small spoon and knife used for cof

15、fee or snack opposite.Part3 Western tableware(1). Napkin餐巾(2). Fish Fork魚叉(3). Dinner or Main Course Fork主菜叉(4). Salad Fork沙拉叉(5). Soup Bowl & Plate湯杯及湯底盤(6). Dinner Plate主菜盤(7). Dinner Knife主菜刀(8). Fish Knife魚刀(9). Soup Spoon湯匙(10). Bread & Butter Plate面包及奶油盤(11). Butter Knife奶油刀(12). Dessert Spoon

16、 and Cake Fork點心匙及點心叉(13). Water Goblet水杯(14).Red Wine Goblet紅酒杯(15). White Wine Goblet白酒杯.Western tableware.Western tableware.How to put the knife and fork in the dinner? When you are taking break ,rest your fork and knife entirely on the plate placed a figure of eight. .How to put the knife and fo

17、rk after the dinner?When you are finished ,place them diagonally對角地 on the plate ,side by side ,with the handles at 4 oclock. The knife blade should face the center of the plate ,not point out toward another guest (an ancient sign of aggression).Wash you hands before each meal.Knife and spoon are pl

18、aced to the right of the plate. The fork is on the left.You should use the fork with your left hand and the knife with your right hand. .Open the napkin and put it on your lap before eating. When leaving the table during the course of your meal, put your napkin on your table.When in a situation where you have to pass food or condiments(調(diào)味品) to others at the table, pass it to your right, or counter clockwise.Never do a “boarding house reach across the table.Dont drink too