东西方餐具介绍与餐桌礼仪英文版
第一篇：东西方餐具介绍与餐桌礼仪英文版
The introductions of tablewares（餐具）Part one: glassbbc福尔摩斯
Water Goblet White Wine Glass Champagne glass Brandy Glass U to fill water U to fill white wine
U to fill champagne U to fill brandy The method of u glass is: U the thumb、middle finger and forefinger holding the cup angle ,the little finger put in the bottom of the cup and fix The specific order is: With a knife before the water glass as the ba ,turn right under the dining table with 45 degree angles.Followed by : champagne glass ,red wine glass ,white wine glass ,sherry glass ,brandy glass
Part two: Fork& Knife
国家公务员考试教材Soup Spoon Salad Fork/Knife Dinner Fork/Knife Fish Fork U to fill soup U to eat salads U to eat main cour U to eat fish
Steak Knife Butter Knife Chee Knife Desrt Fork/Spoon U to cut steak U to wipe butter U to cut chee U to eat desrts
Tea/Coffee Spoon Serving Fork/Spoon Lobster Pick U to stir tea/coffee U to rvice guest meal U to pick the lobsters
Fork is also very particular about the u of:
1.If have not finished eating , the plates have not empty ,and also want to continue dinner ,put the knife and fork apart ,about triangular in the shape.Then the waiter will not take your dishes.2.If have finished eating ,you can put knife and fork parallel on the plate be the same side of ,then the waiter will take the dishes away.3.If the plate is empty ,and you also want to eat,devide the knife and fork with eight-shaped,then there will have waiter to rve you the food.Part three decimetres desrt plate 10 decimetres dinner platedecimetres place plate U fill the desrts or salads U to fill the main cours just u to table decorations
Soup Plate & Soup Cup and Saucer Sugar Bowl Creamer U to fill soup U to fill sugar U to fill coffee cream or milk
coffee Cup & Saucer Tea Cup & Saucer U to fill coffee U to fill tea
餐具摆放(the place of the table ware)
In formal ttings, all the silverware, glassware, cups, saucers and the like are placed on the table, so it’s often difficult to know which fork to u when or which water glass is yours.As a general rule to thumb, silverware is lined up in the order in which a person will u them, going from the outside, in.For instance, the fork and knife ud for the salad are placed in the outermost of the tting, farthest from your plate(with the exception of the spoon).Desrt silverware, if not brought out with the desrt, are placed at the top of your entrée plate.Glassware, cup and saucer are placed to your right, while the napkin, bread plate and butter spreader to your left.餐具的使用（the u of the tableware)
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Rules on flatware(扁平的餐具，指刀，叉，匙等）
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天津新东方英语学校
工程预算管理Start from the outside and work your way in toward the plates as the meal progress.Usually,the big fork is for the entree;the big spoon for the soup.(餐具的使用根据上菜的顺序由外向里使用。通常，最大的叉子是用来食用主菜的，最大的汤匙是用来喝汤的。)According to the “BD” gesture: Eat bread is on your left,drink is on your right,u the knife by your right hand,and u the fork by your left hand.Once a utensil(餐具）has been ud ,it never goes back on the table.when you are taking break ,rest your fork and knife entirely on the plate.when you are finished ,place them diagonally（对角地）on the plate ,side by side ,with the handles（手柄）at 4 o"clock.The knife blade（刀片）should face the center of the plate ,not point out toward another guest(an ancient sign of aggression)
The order of dishes in China（待定）The meal usually begins with a t of at least four cold dishes, to be followed by the main cours of hot meat and vegetable dishes.Soup then will be rved to be followed by staple food ranging from rice, noodles to dumplings.If you wish to have your rice to go with other dishes, you should say so in good time, for most of the Chine choo to have the staple food at last or have none of decision
them at all.The order of dishes in the West
Dinner start with a small dish, which is often called an a starter.After the starter you will get a bowl of soup.Then ,fish cour.The next dish is the main cour,it usually is a beef steak.A vegetable salad will be rved.Then a delicious desrt will appear at the table.At last is a cup of tea or coffee.Manners in the West 1)When leaving the table during the cour of your meal, put your napkin on your chair, not the table.No one wants to e your stained napkin.And at the completion of the meal, place it on the left of your plate, or if your plate has been cleared, in the center.2)When in a situation where you have to pass food or condiments to others at the table, pass it to your right, or counter clockwi.Never do a “boarding hou reach” across the table.3)While cutting meat, the correct way is to cut a piece and then switch your fork to your right hand to pick it up.This method is considered the “American” way.Not switching your fork and using your left is called the “Continental” way, and is done most often in European countries.This way is gaining acceptance and I wouldn’t be surprid if one day soon it’s considered acceptable in fine dining.Also, cut meat a piece at a time.Cutting the entire meat up into p乐加乐英语
ieces or cutting more than one at a time is tacky 4)When you’re done with your meal, the proper placement of the silverware is to lay them parallel to each other and across the plate with the handles facing the right.To clarify, the ends would be facing 10 o’clock and four.Note: Not all waiters will know this and they still may ask you if it’s okay to clear your plate.At least you appear classy.Manners in China(待定)1)Spitting Out the Bones
