西餐的禮儀都有哪些

　　西餐的主要特點是主料突出，形色美觀，口味鮮美，營養(yǎng)豐富，供應(yīng)方便等。小編整理的西餐的禮儀，供參考！

　　1. The Soup Course

　　1. 湯

　　Dinner usually begins with soup. The largest spoon at your place is the soupspoon. It will be beside your plate at the right-hand side.

　　晚餐通常以湯開始。你的位置處，湯匙是最大的那個勺子。它在你盤子右手邊。

　　2. The Fish Course

　　2. 魚

　　If there is a fish course, it will probably follow the soup. There may be a special fork for the fish. Often it is smaller.

　　如果這頓餐有魚的話，那么很可能是在湯后面上魚�？赡軙�有一個專門吃魚的叉子，往往是最小的那個。

　　3. Using Knife and Fork

　　3. 刀叉用法

　　For the main or meat course, the English use the knife in the right hand to cut, keep the fork in the left hand, and bring the food to mouth. Americans also carve the meat with the knife, then lay down the knife and taking the fork in the right hand, push it under a small piece of food and bring it to the mouth.

　　對于主菜或是肉菜，英國人右手拿刀切食物，左手拿叉，將食物送入口中。而美國人也用刀切食物，但是之后他們放下刀，右手拿叉，壓在食物上，接下來送入口中。

　　4. Helping Yourself and Refusing

　　4. 盡情用餐與拒絕

　　The servant will pass the dish in at your left hand so that you can conveniently serve yourself with your right hand. But if there is something you may not like, you may quietly say: "No thank you."

　　服務(wù)生會把菜放在你的左手邊，以便于你能夠用右手盡情用餐。但是如果你有什么不喜歡吃的，可以輕聲說：“不了，謝謝�！�

　　5. The Salad Course

　　5. 沙拉

　　A salad is eaten with a fork only held in the right hand with points turned up. There is usually a special one for the salad, a little smaller than the meat fork.

　　吃沙拉的時候右手拿叉，尖朝上。通常會有一個專門吃沙拉的叉子，比吃肉的叉子稍稍小一點。

　　6. Bread and Butter

　　6. 面包和黃油

　　Bread is taken in the fingers and laid on the side plate or the edge of the large plate. Butter is taken from the butter dish with the butter knife.

　　面包放在邊盤或是大盤的邊緣，吃的時候用手拿著。用黃油刀從黃油碟中取黃油。

　　7. Leaving the Table

　　7. 離席

　　It is impolite for a guest to leave the table during a meal.

　　在吃飯期間離席是不禮貌的。

　　規(guī)則及建議

　　Various rules and Suggestions

　　Sit up straight on your chair.

　　在座位上坐直；

　　Do not put much food in your mouth at a time;

　　不要一次放太多食物在嘴里；

　　Drink only when there is no food in your mouth.

　　喝飲品時口中不要有食物。

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