What should be paid attention to in banquet etiquette?

Banquet is one of the common activities in business communication in the workplace, and an appropriate banquet will add icing on the cake to the friendship between the two sides. So what are the banquet etiquette? There are mainly the following three aspects.

First of all, the seating order

Generally, when arranging seats, leaders and guests should be invited to sit down first, and then they should sit down. When the general leads the main seat, you should stand on the left side of the chair and pull the chair with your right hand. Don't make any noise. Then ask the customer to sit on the left side of the main seat on the highest floor.

The correct position of the seat: the table by the window, the innermost position of the table, and the seat with a beautiful view in the distance. Generally speaking, the seating order is "Zuo Zun Dong" and "Zun Men". If it is a round table, then the position on the left and right sides of the main seat facing the gate is more respected as far as the distance from the main seat is concerned. At the same distance, the left side is more respected than the right side. ?

2. Dining etiquette

In the banquet seat, guests should obey the host's arrangement. After sitting down, the host said hello and can start eating. Don't pack too many dishes at once, you can divide them several times and take them after eating. If the host takes food for you, thank you politely. Keep elegant when eating, chew slowly, make no noise, especially don't lick your mouth, don't talk when eating, and it's best not to pick your teeth in public. When leaders and guests toast, don't put down chopsticks and listen carefully. Don't drink too much, you can toast, but don't force or force the wine. ?

3. Other details

When there is a leader at the dinner table, the leader moves chopsticks first, and others move. When the leader speaks, listen carefully and don't bow your head and play with your mobile phone. When arranging business banquets, the hotel should know the names, positions, preferences and tastes of the guests in advance, and the location of the restaurant should not be too far away from the unit.