【正文】 of the cultivation and fully manners introductory article ChinaTable manners in Chinese plete life order occupies a very important position, they think, is not only meet the basic meal physiological needs methodis also the first important social , some Chinese food rules of the master knowledge and is very important, no matter you are the master, or just a guest, must grasp some round table can take, and everyone can more DuoRen face to face, the head of a family sit the identity of the western image is not as long on the table is very clearly through his seat and should wait for master invited to sit must pay attention to do not make the traveler in * nearly serving is the big wait until all the people here can begin any form of dining activitieseven if someone was late, will have to everyone in the family, they can do the the meal, the host must bear a active roleurged guests enjoy eating and drinking is entirely a typical Chinese style table looks quite empty, particularly in western seat visible on the plate before a bowl。 People who go to a formal Western dinner party for the first time may be surprised by table manners in Western them will help you make a good good table manners means knowing,for example,how to use knives and forks,when to drink a toast and how to behave at the your napkin you will find a small bread roll and three glasses—one for white wine,one for the red wine,and one for are two pairs of knives and forks on the table,forks on the left and knives in the right of the you see two spoons,the big one id for the suop and the samll one for the knife and fork that are closest to your plate are a litte bit bigger than the ones beside you sit down at the table, you can take your napkin, unfold it and put it on your Chinese you sometime get a hot,damp cloth to clean your face and face and hands,whinch,however,is nat the custom in Western start with a small dish, which is often called a people pray before they start eating , and other people may keep silent for a you can say“Enjoy your meal”to each other and everybody start the starter,which you eat with the smaller pair,you keep the knife in your right hand and the fork in your the starter you will get a bowl of soup—but only one boel of soup and never ask for a seconf next dish is the main Westerners think the chicken breast with its tender white flesh is the best part of the people can use their fingers when they eating chicken or other birds,but never touch beef or other meat in is polite to finish eating everthing on your plate,so don39。人們?nèi)ヒ淮握降奈鞑途蹠?huì)可能第一次吃驚于西方文化中的餐桌禮節(jié)。有兩對刀、叉放在桌子上,叉子和刀子在左邊的盤子的右邊。在中國,你有時(shí)可以得到一塊溫?zé)岬牟徒聿料锤蓛裟愕哪樅褪帧⒛?不過,whinch nat的風(fēng)俗西方國家。你的先發(fā),小對吃的,你把刀在你右手和左手拿叉。有些人可以用自己的手指當(dāng)他們吃雞肉和其他鳥類,但從來不牛肉或其他肉骨頭。他們中的許多人喝白或紅酒和食物。中西方差異一、前言由于中西方所處的自然環(huán)境和勞動(dòng)方式的不同,使中西方在餐飲禮儀方面有許多差別。時(shí)至今日,餐桌禮儀還在歐洲國家繼續(xù)傳留下去。不單是在 不同位置擺放的圓桌有尊卑的區(qū)別,每張圓桌上的不同座次也有尊卑之 分。由三桌或三桌以上的數(shù)桌所組成的宴請除了注意“門面定 位”,“以右為尊”,“以遠(yuǎn)為上”等規(guī)則外,還應(yīng)兼顧其他各桌離主桌的遠(yuǎn)近。主賓和副主賓分別坐在主人的右側(cè)和左側(cè)。④與本桌主人 的距離相同的位次,則以本桌主人面向?yàn)闇?zhǔn),主人座位右邊的位置比較 尊貴。面門為上。在正式宴會(huì)上,英國式座位的順序是:男女主人坐在桌 子的兩頭,客人男女錯(cuò)開坐在桌子兩側(cè),男主賓和女主賓分別坐在女主 人和男主人的右邊。若只有一個(gè)靠墻的位置,應(yīng)請女士就坐,男 士坐在她的對面。此外,男士應(yīng)當(dāng)主動(dòng)為女士移動(dòng)椅子讓女生先坐。不論筷子上是否殘留著食物,都不要去舔。(2)勺子。(3)盤子。不吃的殘?jiān)?、骨、刺?yīng)放在食盤的前端,放的時(shí)候不能直接從嘴里吐在食碟上,要用 筷子加放到碟子旁邊。另外,喝進(jìn)嘴 里的東西不能再吐回水杯。(6)牙簽。餐具擺放時(shí)托盤居中,左叉右刀,刀尖 向上,刀口向內(nèi),盤前橫匙,主食靠左,餐具靠右,其余用具酌情擺放。也可用英美式,即右手拿刀,左手拿叉,切好后再改用右手拿叉取用。使用刀時(shí),刀刃不可向外。談話時(shí)有肢體語言或傳菜時(shí),應(yīng)將刀叉放 下,不要手拿刀叉在空中揮動(dòng)。一種是甜品 匙,個(gè)頭比較小,被橫擺在吃甜品所用的刀叉正上方。要注意 餐匙絕對不能直接用來舀取任何主食或者菜肴,已經(jīng)開始使用的餐匙 不能放回原處。西餐上菜順序的差異中餐上菜順序是:先上涼菜、飲料及酒,后上熱菜,然后上主食,最后上甜食和水果。上 單份菜或配菜和小吃先賓后主,上全雞、全鴨、全魚等整形菜,不能頭尾 朝向正主位。在正式宴席上,菜式的吃法很像放映的幻燈片,每一次一道菜。湯分漬湯和奶油濃湯。中餐的取食原則:菜品需由主賓先取。應(yīng)注意的事項(xiàng): 取菜時(shí)不要左顧右盼,在公用的菜盤里挑挑揀揀。假如打了噴嚏、腸鳴、咳嗽,應(yīng)說一聲“對不起”之類的話以 示歉意。吃面包時(shí),先用刀將其切成兩半,然后用手撕成塊 吃。不要將盤子里的食物全部切好后再用右手拿叉子吃。交談時(shí)注意幾點(diǎn):講話要有分寸、有禮節(jié)、有教養(yǎng)、有學(xué)識。餐桌上離席的禮儀中餐在宴會(huì)結(jié)束時(shí),只能由主人來示意宴會(huì)結(jié)束。如果中途道別只需和主人打個(gè)招呼或向左右賓客點(diǎn)頭示意即 可。三、結(jié)語通過中西餐桌禮儀的比較,發(fā)現(xiàn)個(gè)人在用餐的儀態(tài)會(huì)對別人造成 某種程度的心理影響。雖然浪漫主義文學(xué)占據(jù)文**流主導(dǎo)地位的歷史時(shí)期早已結(jié)束, 但浪漫主義文學(xué)的創(chuàng)作手法將長期影響著文學(xué)創(chuàng)作。s a lot of difference country39。high Sitting in for honour。If two couples repast, ladies should sit by the position of the wall, Gentlemen, sitting on their opposite。And during a conversation, totemporarily put The chopsticks。t use chopsticks teeth, scratch a little or use To clip food things outside.(2)the is mainly used to drink soup, and sometimes also can be used to take shape quite small The spoons get food, don39。t put the DuoZhong dishes together, just in case they applicant each 39。t spit back to the cup.(5)the before having dinner, more exquisite and restaurant or master, will be for each diner on one Wet towels, it just to wipe the hand, after hand rub, by a waiter or master take , in A formal dinner, meeting before the end of a wet towel, it is used to wipe your mouth, can brush a face, wipe the sweat.(6) your teeth, the application of the other hand cover mouth and department, carved out of the things, do not when All the appreciate or again, also do not conveniently strum entrance, freely to After your teeth, don39。中國文化則認(rèn)為個(gè)人的意志，必須服從群體的共同 意志。一、從餐具使用上看中西文化差異筷子刀叉是中西餐桌禮儀最基本差異。刀叉的出現(xiàn)比筷子要晚很多。刀叉和筷子，不僅帶來了進(jìn)食習(xí)慣的差異，還影響了東西方人 生活觀念。筆者提醒在使用餐具時(shí)中西均有不同的規(guī)范。如 手里拿著刀叉時(shí)切勿指手畫腳。餐品不要一次性切好，尤其帶 湯汁的餐品，要一小塊的逐一切食等等。請客時(shí)，年長者、主賓或地位高的人坐上座，男女主人或陪客者坐下座，其余客人按順序坐偏 座。筆者特別提示西餐入座禮儀：最得體的入座方式是從左側(cè)入座。上臂和背部要靠到椅背,腹部和桌子保持約一個(gè)拳頭的距離。中國人以食為人生之至樂，排場之大，氣氛之熱鬧常常令人嘆為觀止。西方人一坐到餐桌 上便專心致志的去靜靜的切割自家的盤中餐。進(jìn)餐時(shí)可以與左右客 人交談，但不要只同幾個(gè)熟人交談。咀嚼食物不要說話，即使有人同你講話，也要等咽下食物后 再回答。如果在家里，最好是吃完所有的菜，這樣女 主人會(huì)很高興，認(rèn)為大家喜歡她做的菜。如在宴席上西方人 不議論令人作嘔之事，會(huì)千方百計(jì)采用含蓄文雅的詞來替代 toilet，如： “Where can I wash my hand?”“I wonder if I could go somewhere.”“ Can I add some powder？”等。五、結(jié)語世界上各種文化都是平等的。由于地區(qū)差異，不同的民 族、國家形成了不同的文化。在 西方國家，飲食大多僅僅作為一種生存的必要手段 和交際方式。雖然現(xiàn)在的中國人也講究營養(yǎng)保健，也知道蔬菜爆炒加熱后會(huì)丟失一部分維生素，生吃 則避免丟失，可還是寧愿選擇前者，因?yàn)榱?xí)慣使然，更是因?yàn)槲兜来_實(shí)好多了。盡管中國人講究食療、食養(yǎng)，重視以飲食 來養(yǎng)生滋補(bǔ)，但我們的烹調(diào)卻以追求美味為第一要 求，致使許多營養(yǎng)成分損失破壞，因此營養(yǎng)問題也許是中國飲食的最大弱點(diǎn)。當(dāng)人們身處異地 想品嘗當(dāng)?shù)孛朗硶r(shí)，肯定是不會(huì)有人選擇肯德基或 麥當(dāng)勞之類食品的。翻開中國的菜 譜，常常發(fā)現(xiàn)原料的準(zhǔn)備量、調(diào)料的添加量都是模 糊的概念。而在西方，一道菜在不同的地區(qū)不同 的季節(jié)面對不同的食者，都毫無變化。西方人奉行的是分餐 制，人對個(gè)性、對自我的尊重。而這種“和合”的思想體現(xiàn)在烹飪上就反 映為“五味調(diào)和”。因 此中國人烹調(diào)不是“I+1=2”那么簡單，而是應(yīng)該等于“3”甚至更多。我們在大街上隨處可見法式大餐、肯德基等西 方的舶來飲食，而中國菜館也開遍了全世界。1．餐桌氣氛上的差異總的來說是西方餐桌上靜，中國餐桌