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中國經商飯局裡不可不學的細節

在中國,辦事吃飯是常事,但是這樣的飯局往往是不好應付的,諸多的細節等待你去體味。為了不出醜,還是提早學習下為好。

注意細節:

1、座次

總的來講,座次是“尚左尊東”、“面朝大門為尊”。若是圓桌,則正對大門的為主客,主客左右手邊的位置,則以離主客的距離來看,越靠近主客位置越尊,相同距離則左側尊于右側。若為八仙桌,如果有正對大門的座位,則正對大門一側的右位為主客。如果不正對大門,則面東的一側右席為首席。

如果為大宴,桌與桌間的排列講究首席居前居中,左邊依次2、4、6席,右邊為3、5、7席,根據主客身份、地位,親疏分坐。如果你是主人,你應該提前到達,然後在靠門位置等待,並為來賓引座。如果你是被邀請者,那麼就應該聽從東道主安排入座。一般來說,如果你的老闆出席的話,你應該將老闆引至主座,請客戶最高級別的坐在主座左側位置。除非這次招待物件的領導級別非常高。

2、點菜 如果時間允許,你應該等大多數客人到齊之後,將功能表供客人傳閱,並請他們來點菜。當然,作為公務宴請,你會擔心預算的問題,因此,要控制預算,你最重要的是要多做飯前功課,選擇合適檔次的請客地點是比較重要的,這樣客人也能大大領會你的預算。況且一般來說,如果是你來買單,客人也不太好意思點菜,都會讓你來作主。如果你的老闆也在酒席上,千萬不要因為尊重他,或是認為他應酬經驗豐富,酒席吃得多,而讓他/她來點菜,除非是他/她主動要求。否則,他會覺得不夠體面。如果你是赴宴者,你應該知道,你不該在點菜時太過主動,而是要讓主人來點菜。

如果對方盛情要求,你可以點一個不太貴、又不是大家忌口的菜。記得徵詢一下桌上人的意見,特別是問一下“有沒有哪些是不吃的?”或是“比較喜歡吃什麼?”讓大家感覺被照顧到了。點菜後,可以請示“我點了菜,不知道是否合幾位的口味 ”,“要不要再來點其它的什麼”等等。點菜時,一定要心中有數。點菜時,可根據以下三個規則:

一看人員組成。一般來說,人均一菜是比較通用的規則。如果是男士較多的餐會可適當加量。 二看菜肴組合。一般來說,一桌菜最好是有葷有素,有冷有熱,儘量做到全面。如果桌上男士多,可多點些葷食,如果女士較多,則可多點幾道清淡的蔬菜。 三看宴請的重要程度。若是普通的商務宴請,平均一道菜在50元到80元左右可以接受。如果這次宴請的物件是比較關鍵人物,那麼則要點上幾個夠份量的菜,例如龍蝦、刀魚、鰣魚,再要上規格一點,則是鮑魚、翅粉等。

還有一點需要注意的是,點菜時不應該問服務員菜肴的價格,或是討價還價,這樣會讓你公司在客戶面前顯得有點小家子氣,而且客戶也會覺得不自在。

3、吃菜

中國人一般都很講究吃,同時也很講究吃相。隨著職場禮儀越來越被重視,商務飯桌上的吃和吃相也更加講究。以下以中餐為例,教你如何在餐桌上有禮有儀,得心應手。中餐宴席進餐伊始,服務員送上的第一道濕毛巾是擦手的,不要用它去擦臉。上龍蝦、雞、水果時,會送上一隻小小水孟,其中飄著擰檬片或玫瑰花瓣,它不是飲料,而是洗手用的。洗手時,可兩手輪流沾濕指頭,輕輕涮洗,然後用小毛巾擦乾。用餐時要注意文明禮貌。對外賓不要反復勸菜,可向對方介紹中國菜的特點,吃不吃由他。

有人喜歡向他人勸菜,甚至為對方夾菜。外賓沒這個習慣,你要是一再客氣,沒准人家會反感:“說過不吃了,你非逼我幹什麼?”依此類推,參加外賓舉行的宴會,也不要指望主人會反復給你讓菜。你要是等別人給自己布菜,那就只好餓肚子。客人入席後,不要立即動手取食。而應待主人打招呼,由主人舉杯示意開始時,客人才能開始;客人不能搶在主人前面。夾菜要文明,應等菜肴轉到自已面前時,再動筷子,不要搶在鄰座前面,一次夾菜也不宜過多。要細嚼慢嚥,這不僅有利於消化,也是餐桌上的禮儀要求。

決不能大塊往嘴裡塞,狼吞虎嚥,這樣會給人留下貪婪的印象。不要挑食,不要只盯住自己喜歡的萊吃,或者急忙把喜歡的菜堆在自己的盤子裡。用餐的動作要文雅,夾萊時不要碰到鄰座,不要把盤裡的菜撥到桌上,不要把湯潑翻。不要發出不必要的聲音,如喝湯時“咕嚕咕嚕”,吃菜時嘴裡“叭叭”作響,這都是粗俗的表現。不要一邊吃東西,一邊和人聊天。嘴裡的骨頭和魚刺不要吐在桌子上,可用餐巾掩口,用筷子取出來放在碟子裡。掉在桌子上的菜,不要再吃。進餐過程中不要玩弄碗筷,或用筷子直向別人。

不要用手去嘴裡亂摳。用牙籤剔牙時,應用手或餐巾掩住嘴。不要讓餐具發出任何聲響。用餐結束後,可以用餐巾、餐巾紙或服務員送來的小毛巾擦擦嘴,但不宜擦頭頸或胸脯;餐後不要不加控制地打飽嗝或噯氣;在主人還沒示意結束時,客人不能先離席。 4、喝酒

俗話說,酒是越喝越厚,但在酒桌上也有很多學問講究,以下總結了一些酒桌上的你不得不注意的小細節。
細節一:高層管理層(領導)相互喝完才輪到自己敬酒。敬酒一定要站起來,雙手舉杯。
細節二:可以多人敬一人,決不可一人敬多人,除非你是領導。
細節三:自己敬別人,如果不碰杯,自己喝多少可視乎情況而定,比如對方酒量,對方喝酒態度,切不可比對方喝得少,要知道是自己敬人。
細節四:自己敬別人,如果碰杯,一句,我喝完,你隨意,方顯大度。
細節五:記得多給領導或客戶添酒,不要瞎給領導代酒,就是要代,也要在領導或客戶確實想找人代,還要裝作自己是因為想喝酒而不是為了給領導代酒而喝酒。比如領導甲不勝酒力,可以通過旁敲側擊把準備敬領導甲的人攔下。
細節六:端起酒杯(啤酒杯),右手扼杯,左手墊杯底,記著自己的杯子永遠低於別人。自己如果是領導,知趣點,不要放太低,不然怎麼叫下面的做人?
細節七:如果沒有特殊人物在場,碰酒最好按時針順序,不要厚此薄彼。
細節八:碰杯,敬酒,要有說詞,不然,我幹嗎要喝你的酒?
細節九:桌面上不談生意,喝好了,生意也就差不多了,大家心裡面了了然,不然人家也不會敞開了跟你喝酒。
細節十:假如,純粹是假如,遇到酒不夠的情況,酒瓶放在桌子中間,讓人自己添,不要傻傻的去一個一個倒酒,不然後面的人沒酒怎麼辦?

關於敬酒 1、主人敬主賓。 2、陪客敬主賓。 3、主賓回敬。 4、陪客互敬。 記住:作客絕不能喧賓奪主亂敬酒,那樣是很不禮貌,也是很不尊重主人的。

5、倒茶

這裡所說的倒茶學問既適用于客戶來公司拜訪,同樣也適用于商務餐桌。首先,茶具要清潔。客人進屋後,先讓坐,後備茶。沖茶之前,一定要把茶具洗乾淨,尤其是久置未用的茶具,難免沾上灰塵、污垢,更要細心地用清水洗刷一遍。在沖茶、倒茶之前最好用開水燙一下茶壺、茶杯。這樣,既講究衛生,又顯得彬彬有禮。如果不管茶具乾淨不幹淨,胡亂給客人倒茶,這是不禮貌的表現。

人家一看到茶壺、茶杯上的斑斑汙跡就反胃,怎麼還願意喝你的茶呢?現在一般的公司都是一次性杯子,在倒茶前要注意給一次性杯子套上杯托,以免水熱燙手,讓客人一時無法端杯喝茶。其次,茶水要適量。先說茶葉,一般要適當。茶葉不宜過多,也不宜太少。茶葉過多,茶味過濃;茶葉太少,沖出的茶沒啥味道。假如客人主動介紹自己喜歡喝濃茶或淡茶的習慣,那就按照客人的口胃把茶沖好。再說倒茶,無論是大杯小杯,都不宜倒得太滿,太滿了容易溢出,把桌子、凳子、地板弄濕。不小心,還會燙傷自己或客人的手腳,使賓主都很難為情。當然,也不宜倒得太少。倘若茶水只遮過杯底就端給客人,會使人覺得是在裝模作樣,不是誠心實意。再次,端茶要得法。

按照中國的傳統習慣,只要兩手不殘廢,都是用雙手給客人端茶的。但是,現在有的年青人不懂得這個規矩,用一隻手把茶遞給客人了事。雙手端茶也要很注意,對有杯耳的茶杯,通常是用一隻手抓住杯耳,另一隻手托住杯底,把茶端給客人。沒有杯耳的茶杯倒滿茶之後周身滾燙,雙手不好接近,有的人不管三七二十一,用五指捏住杯口邊緣就往客人面前送。這種端茶方法雖然可以防止燙傷事故發生,但很不雅觀,也不夠衛生。請試想,讓客人的嘴舐主人的手指痕,好受嗎?

如果上司和客戶的杯子裡需要添茶了,你要義不容辭地去做。你可以示意服務生來添茶,或讓服務生把茶壺留在餐桌上,由你自己親自來添則更好,這是不知道該說什麼好的時候最好的掩飾辦法。當然,添茶的時候要先給上司和客戶添茶,最後再給自己添。

6、離席

一般酒會和茶會的時間很長,大約都有在兩小時以上。也許逛了幾圈,認得一些人後,你很快就想離開了。這時候,中途離席的一些技巧,你不能不了解。常見一場宴會進行得正熱烈的時候,因為有人想離開,而引起眾人一哄而散的結果,使主辦人急得真跳腳。欲避免這種煞風景的後果,當你要中途離開時,千萬別和談話圈裡的每一個人一一告別,只要悄悄地和身邊的兩、三個人打個招呼,然後離去便可。

中途離開酒會現場,一定要向邀請你來的主人說明、致歉,不可一溜煙便不見了。和主人打過招呼,應該馬上就走,不要拉著主人在大門大聊個沒完。因為當天對方要做的事很多,現場也還有許多客人等待他(她)去招呼,你占了主人太多時間,會造成他(她)在其他客人面前失禮。有些人參加酒會、茶會,當中途準備離去時,會一一問她所認識的每一個人要不要一塊走。結果本來熱熱鬧鬧的場面,被她這麼一鼓動,一下子便提前散場了。這種鬧場的事,最難被宴會主人諒解,一個有風度的人,可千萬不要犯下這鐘錯誤。

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...Student Handbook 2015/2016 www.praguecollege.cz Table of Contents Introduction Message from the Director Mission, Vision and Values Why study at Prague College Admissions A short guide to Prague College qualifications English for Higher Education Foundation Diploma in Business Foundation Diploma in Computing Foundation Diploma in Art & Design Professional Diplomas in Business Professional Diplomas in Computing Higher National Diploma BA (Hons) International Business Management BA (Hons) International Business Management (Flexible Study Programme) BA (Hons) Business Finance & Accounting BA (Hons) Graphic Design BA (Hons) Fine Art Exp. Media BSc (Hons) Computing BA (Hons) Communications & Media Studies MSc International Management MSc Computing Accreditation & Validation UK/Pearson Credit system Transfer of credits Student support Accommodation Study Advising and Support Financial support Visas for foreign students Scholarships Benefits for students Study abroad Internships Assistance in employment Counselling Centre Student Resources Computer labs Online Learning Centre (Moodle) Prague College email Physical library Digital Library ISIFA Images Textbooks and class materials Graphic Design/Interactive Media/Fine Art materials and costs Personal computers Message boards and digital signs Newsletters Open lectures, seminars and events Student ID cards Centre for Research and Interdisciplinary Studies (CRIS) Prague...

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Working Student

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... Adversity allows an individual to develop a sense of discipline, as well as encouraging individuals to exercise their mind to confront a problem or conflict. Specifically, students who encounter hardships are more inclined to try harder, which promotes competition within the school. Although adversity may be beneficial towards some students, challenges can be detrimental for students who lack confidence. For instance, some students develop a mentality of despair; they believe that if one has to work hard, then the person does not have the natural ability for the assignment. Based on the effects of adversity aforementioned, I believe that students can both benefit from the obstacles faced in school with the proper mentality or the effects could be hindering. Students face adversity every day, regardless of how transparent the obstacle may be; some problems may not be as evident as others. According to Carol S. Dweck, author of Brainology, all students face adversities throughout their high-school career, specifically, the challenge of overcoming a fixed mindset. In this excerpt, “The belief that intelligence is fixed dampened students’ motivation to learn, made them afraid of effort, and made them want to quit after a setback”, Carol portrays the illusion that students have over intuitive intelligence (Dweck 2). Students who share this belief of a...

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Student Handbook

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Student Policy

...Student Academic Policies Computer Usage: Sullivan University Systems (SUS) provides computer networking for all staff, students and anyone else affiliated with the university community. Sullivan University will provide a platform that is conducive for learning while maintain and respecting the user privacy. Users are authorized to use the accounts only. Passwords should be protected, please keep the confidential (Computer Usage. (2012) Sullivan University. Student Handbook 2012-2013, pp. 12-14.). While using the SUS users have a responsibility and are expected to follow some key rules: 1. Do not abuse the equipment 2. Computers must be used for course work 3. No unauthorized down loading 4. At no time will user install software of any kind Disciplinary action for violations of the Computer usage of policy will be enforced and are as follows: 1. Loss of computer privileges 2. Disconnection from the network 3. Expulsion 4. Prosecution The Compute usage policy is standard and pretty straight forward. The statement lets students know what is and is not proper usage. What I would have like to have seen is a social media portion in the usage policy. Academic Integrity: Cheating and Plagiarism is a violation of the University’s Academic Integrity Policy. All students are expected to submit their own work. Penalties for those who are found guilty of cheating may include: (Academic Integrity. (2014, January 1) Sullivan University. Sullivan University 2014 Catalog...

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Working Students

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