Differences Betweeen Chinese and Western Table Manners

1490 Words May 15th, 2013 6 Pages
Differences between Chinese and Western Table Manners

Abstract: China is a nation of etiquette, whose table manners have a long history. In fact, western countries have their own peculiar dining custom. Knowing our table manners can make us polite in the public, and knowing western dining customs can let us integrate into world preferably.
Key words: China, western countries, table manners, differences. 摘要:中国是礼仪之邦,其餐桌礼仪源远流长。西方餐桌礼仪也是很有讲究。了解我们中国自己的餐桌礼仪能让我们在公众场合当中做到彬彬有礼,了解西方餐桌礼仪能让我们更好地融入世界一体化之中。

1. Introduction Due to the Chinese people and foreigners have different life styles, the way of thinking, cultures, the table manners between china and western countries show a big difference. Chinese table manners
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In the banquet, water glass is on the left of the dishes and wineglass is on the right. Chopstick and soup spoon can be put on the special seat or in the paper sleeve. And the toothpick and ashtray is necessary.
In west: They prefer to use the knife and fork, spoon, dish, glass and so on. In the way of setting, Chinese dinner is easy but western dinner is complex. The setting ways of the western dinner in the world is basically unified. The common principle is: under plate is placed in the middle; fork is on the left and knife is right, knifepoint keeps upward and knife edge inward; spoon is putted on the front of plate; main dish is left and dinnerware is right, the others are putted by circumstances. Besides, the number of wine glasses equal to the variety of wine. And the putting ways are in the order of that strong wine glass, wine glass, champagne glass, beer glass. The napkin is placed on the plate. If the guest wants to put something in the plate before the dinner, the napkin can be putted beside the plate. There is one sentence concluding their using rule: right hand with knife and left hand with fork, the whole dinnerware using is ecto-entad.
(3) The order of serving
In China: The first dishes are cold dishes, beverage and wine; then the hot dishes; next staple food; at last the sweets and fruit. When the banquet has many tables, each table should be on every dish at the same time.
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