【正文】 d either on separate dishes or on one large dishes that were boiled or poached are usually served first, followed by foods that were fried, such as stirfried chicken and stirfried shrimp, which are omitted most of the food should be served from the left of the opposite seats of guests of serving the whole duck, chicken and fish, the head and tail can not be put toward the major the hot dishes, then es the main course, rice, which is China39。s preference on using the general, the spoon is usually for using the spoon, start from the one closest to the bowl which closest to you and ladle out soup then sip from the no soup is being served then it39。s most primitive raw materials of emergence of knife and fork is much later than that of to the research of professor You Xiuling, the origin of knife and fork is related to the life habit of ancient European nomads, who always took knife along them and live on cut down and eat meat as soon as it then on, westerners use knife and fork as their TraditionThe different ethnic and national historical development process may result in different history and of years of Chinese traditional culture reflected in the Chinese Confucianism, Taoism and the core of Chinese traditional culture, Confucianism produces a profound and long influence on Chinese has the traditional thought mainly emphasized “benevolence, righteousness, propriety, wisdom, faith”.Taoists advocated “accustomization nature”, “pure” and he Buddhist is advocated “merciful Purdue beings” and “harmony”, “continued”.In the book Culture on Dinner Table, Zhongtian said that the core thought of Chinese culture is group consciousness while the western core thought is individual sharp contrast, the western culture is a kind of “guilt” believe in god created western culture, to be selfcentered, the boundary between people is clear and they do not allow mutual individual culture contributed to western table manners without sharing a plate of Chinese love peace and quiet life in the forest, and in the dining room use cheap chopsticks as chopsticks can also reflect Chinese collective prefer to colonize in restaurants, use a knife and fork in the and fork also can reflect individual consciousness, and noble west of the use of chopsticks we can see the whole course of using chopsticks is collaborative one of them is absent, the whole work cannot be shows that collectivism is the core thought of Chinese knife and fork is born in modern industrial society, which is the production of main material is metal which shows social function of modern society, and failed to get rid of its offensive during socialization CustomCustom culture refers to the culture that formed in the daily social life and human munication activity by ethnic and differences of custom between east and west are nationalities show different ethnic culture and custom on many aspects such as greeting, thanks, flattery, apology, or making telephone example, when Chinese meet acquaintance, they always greet each other by asking “have you eaten” or “where are you going”.While in western culture, it does not belong to the greeting but a real may think “why does he ask me whether I have eaten” “does he want to invite me to have dinner”.When Chinese invited guests to have dinner, there are so many dishes on the table, but host says repeatedly “there is nothing for you” “have a potluck” and similar host also helps pick food for guests and try his best to make guests eat and drink often doubted about this is not realistic behaviour that host said there is nothing when there are so many dishes on the their meal is very simple which often with a small number of delicious vegetables when they treat just says “help yourself” and they never carry food to guest39。Please enjoy yourself39。比如漢族傳統(tǒng)的宴飲禮儀程序是：主人向客人發(fā)出請(qǐng)柬，屆時(shí)主人在門口相迎。待客人到齊后一一就座，以左為上，相對(duì)上座的是二座，上座之下為三座。敬酒時(shí)先敬長(zhǎng)輩和主賓，最后才是主人。中國(guó)餐桌禮儀中的禁忌：與中國(guó)的傳統(tǒng)家庭一起用餐，一定要尊重他們的習(xí)俗，不要觸犯了他們的禁忌，因?yàn)橹袊?guó)人通常認(rèn)為飲食與人的命運(yùn)息息相關(guān)，如果在用餐時(shí)犯了禁忌會(huì)帶來(lái)厄運(yùn)。他們認(rèn)為：如果翻了魚身，那么駕車的時(shí)候就會(huì)翻車。用餐不僅是滿足生理需要，而且也是重要的社交經(jīng)驗(yàn)，體現(xiàn)著一個(gè)人的教養(yǎng)和素質(zhì)。從孩子上餐桌的第一天開始，家長(zhǎng)就對(duì)其進(jìn)行餐桌禮儀的培養(yǎng)。五歲的孩子都樂(lè)于做一些餐前擺好所有的餐具，餐后收拾餐具等力所能及的事情。教育孩子們盡量少用易拉罐等現(xiàn)成的食品，并注意節(jié)約用水、用電。在西方餐桌上也有一些注意事項(xiàng)：比如不要在餐桌上化妝，用餐巾擦鼻涕。取食時(shí)，拿不到的食物可以請(qǐng)別人傳遞，千萬(wàn)不要站起來(lái)。就餐時(shí)不可以狼吞虎咽。不應(yīng)在進(jìn)餐中途退席。飲酒干杯時(shí)，即使不喝，也應(yīng)該將杯口在唇上碰一碰，以示敬意。進(jìn)餐過(guò)程中，不要解開紐扣或當(dāng)眾脫衣。入座的時(shí)侯要從椅子的左邊進(jìn)入。如果是圓桌子，則對(duì)著大門的是主座。在西方的餐桌禮儀中，女主人宣布晚宴準(zhǔn)備就緒后，男主人引賓客依次就座，一般座位的安排以男女分隔而坐的原則，男主賓先就座，其位置在女主人的右邊，而女主賓則在男主賓的右邊，其他的夫婦則以對(duì)角方式入座。而西方的上菜程序通常是：黃油面包、冷菜、海鮮、主菜、甜點(diǎn)、咖啡和水果。：中餐的餐具主要有筷子、碟，碗、勺子等。西餐的餐具主要有刀子、叉子、碗、盤子、碟子等。9西餐中，餐巾放在盤子里，要么放在盤子的旁邊。而在西餐結(jié)束的時(shí)候，要將叉子的下面向上，刀子的刀刃側(cè)向內(nèi)與叉子并攏，平行地放在盤子上，而且要把柄放在盤子內(nèi)以便于服務(wù)員收拾。對(duì)此，浙江大學(xué)的游修齡教授認(rèn)為，這與環(huán)境有關(guān)。而刀叉的起源與歐洲古代的游牧民有關(guān)，他們隨身帶刀，往往遇到獵物，用刀子割下來(lái)，燒熟了，用刀子分著吃。不同的餐具反映了不同的生活觀念。五、從就餐氛圍上看中西文化差異中國(guó)人就餐，圖的是一個(gè)熱鬧，而西方人則好靜。中國(guó)人在一起就餐，常常相互勸酒、劃拳，在古代還行酒令，這樣方能顯示主人的熱情與真誠(chéng)。而西方人坐在餐桌上則靜靜地劃開自家的盤中餐，喝湯時(shí)不能發(fā)出聲響。這也顯示了西方人好靜的特點(diǎn)。如果是盛宴，主菜則會(huì)更多，越豐盛、越昂貴方能顯示主人的殷勤和客人的身份。而西方盛宴一般只有四到五個(gè)菜，以恰好吃完或者稍有剩余為最佳。面對(duì)豐盛的宴席，主人會(huì)說(shuō)已經(jīng)傾其所有來(lái)招待大家。例如，西方人在宴會(huì)上常用文雅的詞來(lái)代替令人作嘔之事。綜上所述，通過(guò)對(duì)中西方餐桌禮儀差異的分析，了解到了中西方之間不同的文化傳統(tǒng)。使得我們今后在社會(huì)上，與人交往的過(guò)程中，更多了一份從容。古有“民以食為天”（Food is eating welldeserved for human life）、“豐衣足食”之說(shuō)，今有“人是鐵，飯是鋼，一頓不吃餓得慌”的俗語(yǔ)。然而由于器具、幾案、餐桌椅形和時(shí)代、地域的不同，“上座”的標(biāo)準(zhǔn)也有所不同。項(xiàng)羽本紀(jì)》），既以而朝東坐為上。隋唐以后，開始了由床向垂足高坐起居方式的轉(zhuǎn)變，方形、矩形餐桌均已齊備，座次利益也隨之有了新新的變化。而盛大的節(jié)日也都與飲食相聯(lián)系。另一方面，作為東方禮儀之邦，重視宴席座次禮儀、守禮儀是中國(guó)人數(shù)千年的傳統(tǒng)。隨著時(shí)代的變遷，飲食文化正向多元化發(fā)展。中西餐餐桌文化的交流，使得餐飲禮儀更加科學(xué)合理。分餐制的歷史遠(yuǎn)遠(yuǎn)長(zhǎng)于合餐制。無(wú)法滿足人們的口味、習(xí)慣的不同是分餐制的缺陷。于是合餐制便逐漸取代了分餐制。合餐共食拉近了人們之間的親密關(guān)系，養(yǎng)成了對(duì)他人關(guān)心照顧以及我們民族廉讓的美德，也使中國(guó)人變得溫良和善，進(jìn)而增加了家人的凝聚力和整個(gè)社會(huì)的和諧；培養(yǎng)了中國(guó)人的溝通能力，創(chuàng)造了溝通場(chǎng)所，增加了合作機(jī)會(huì)；滿足了人們對(duì)食物多樣性的需求，以及豐富的精神和情感需求；也養(yǎng)成了中國(guó)人好商量、好通融的性格?！敝袊?guó)人自古崇尚禮儀，而中國(guó)最早的禮和最普及、最重要的禮，可以說(shuō)就是食禮。宴席上的貴客或主人應(yīng)坐“上座”?，F(xiàn)代較為流行的座次禮儀是在繼承傳統(tǒng)與參考國(guó)外禮儀的基礎(chǔ)上發(fā)展而來(lái)的：借西方宴會(huì)上以右為尊的法則，第一主賓就坐于主人右側(cè)，第二主賓在主人左側(cè)或第一主賓右側(cè)，變通處理。刀叉要同時(shí)使用左右手，因此人與人之間要保持相當(dāng)?shù)木嚯x。如果這個(gè)距離按合餐制的要求，至少要延長(zhǎng)到嘴到桌子的中心，也就是說(shuō)至少要比桌子的半徑更長(zhǎng)。而筷子出現(xiàn)后，合餐就方便多了?，F(xiàn)代中國(guó)常用的餐具有：筷子（chopsticks）、勺子（ladle）、盤子（plate）等，它們分別與西方的刀叉（knives and forks）、鐵匙（spoon）及碗（bowl）相對(duì)應(yīng)。五、餐桌禮儀與宗教、迷信、節(jié)日的關(guān)系中國(guó)人不單止十分尊重吃的藝術(shù)及禮儀，甚至?xí)窗萦伞盎鹕瘛毖苌鴣?lái)的“灶君”，人們認(rèn)為“灶君”能保佑廚房避開火災(zāi)及各種不幸事件的發(fā)生。而許多節(jié)日亦與飲食息息相關(guān)。凡此種種，都表達(dá)了人們對(duì)美好、團(tuán)圓生活的向往與追求。例如吃魚，當(dāng)吃完了一面魚身，不要用筷子把整條魚翻到另一面。此外，中國(guó)人從不會(huì)端上七碟菜肴用飯。不可用筷子垂直插入飯碗的中央，因這樣有點(diǎn)象在拜祭祖先。很嚴(yán)格的