The issue of dining etiquette has a long history. According to the literature, at least in the Zhou Dynasty, the diet etiquette has formed a fairly complete set.
The system of goodness, especially the praise of Confucius who served as the ambassador of Lu State, has become an important aspect of the dynasties of the great dynasties, the state of ceremonies, and the place of civilization. As an ancient Han banquet etiquette, it has its own set of procedures: the host folds the invitation and invites guests to the door. When the guests arrive, they exchange greetings and introduce a small sitting in the living room. After the guest, the guest will be seated on the left, as the chief, the first seat is two, the first seat is three, and the second is four. The guest is seated and the host is toasting and the dishes are served. There is also a certain emphasis on alcoholism in the room: the first person and the guest should be respected, and the last is the master. At the end of the feast, guide the guests to sit in the living room and sit on the tea until they say goodbye. This traditional feast of ceremonies has remained intact in most parts of China, such as Shandong, Hong Kong and Taiwan, and many of the film and television works are reflected.
Modern and popular Chinese banquets are developed on the basis of continuing tradition and reference to foreign etiquette. Its seat is based on the western banquet.
The rule is that the first guest is sitting on the right side of the host, the second guest is on the left side of the owner or on the right side of the first guest, and the wine is served on the right side of the guest. The first guest, the master, the first daughter. Bin, after the male guest. The wine cellar is eight points, not overfilled. The order of serving is still traditional, first hot and then hot. Hot dishes should be on the left side of the opposite side of the guest; the single dish or side dish and snacks should be the mainstay, the whole chicken, the whole duck, the whole fish and other plastic dishes, and the head and tail should not face the main position. These programs not only make the whole feast process harmonious and order, but also enable the identity and emotion of the host and guest to be reflected and communicated. Therefore, the etiquette on the table can make the feasting activities complete and complete, so that the cultivation of both the host and the guest is fully displayed.