1.宴会座次

排序原则：以远为上，面门为上，以右为上，以中为上；观景为上，靠墙为上。

座次分布：面门居中位置为主位；主左宾右分两侧而坐；或主宾双方交错而坐；越近首席，位次越高；同等距离，右高左低。

Dinner should be delayed no more than 15 to 20 minutes to accommodate a late guest's arrival.If a guest arrives late to a formal meal,a butler or maid receives them at the door with the hostess still seated.At an informal meal,the host answers the door and greets the latecomer,who makes a brief explanation to the hostess.When the latecomer is a gentleman,table manners dictate that the other men at the table remain seated.But,if the latecomer is a lady,as a courtesy,all the gentlemen rise and the man on her left helps her into her seat.

Cocktail Glasses

Do not bring a cocktail glass to the dinner table.The glass crowds the place setting.In addition,the taste of spirits may counteract the flavor of wine served with the meal.Leave the cocktail glass in the room where cocktails are served.

Entering the Dining Room

At a formal dinner generally the host escorts the lady of honor into the dining room first.The remaining guests enter the dining room in whatever order they choose.The male guest of honor and hostess enter the room last.

·Guests of honor who are male dignitaries of high-rank enter the dining room first accompanied by the hostess.The dignitary's wife then enters the room escorted by the host.

·Guests of honor who are female dignitaries of high-rank enter the dining room first accompanied by the host.The dignitary's husband enters the room accompanied by the hostess.

·If there are fewer men than women at a formal dinner,the hostess enters the room alone.

If the meal is informal,dinners may enter the room in the easiest manner.If there are no place cards,usually the hostess enters the dining room first to tell everyone where to sit.

Where to Sit

·Place cards identify the places people are to sit;they are used to eliminate confusion when more than six people dine together.Place cards usually designate individual places at formal affairs.If there are no place cards,the hostess tells the dinners which seat to take or requests that they determine their own places.

·The hostess is the last to enter the room at a formal dinner with the other women sitting down without waiting for her.The women sit before or after the hostess is seated at an informal meal.

·The place of honor at the table is to the right side of the host because most people are right-handed.Men help the woman sit on his right then sit.A host helps the lady seated to his right.The hostess is assisted by the man to her left.To make the process easier,women should approach their chairs from the right.

·Unless protocol is being observed,other guests should not be seated according to their importance.

·Beyond these few guidelines,guests should be arranged in the way that the host feels it will be most congenial for conversation.

·When all the women are seated,the men sit down.

·In a private residence the hostess should suggest where to leave a purse;purses should not be brought to the table.In a restaurant or public place it is held on the lap or placed close at hand.

Activity 1:Group discussion.

1.Discuss dinning etiquette you've learned.

2.商务用餐排位

国际上通用的宴请形式有宴会、招待会、茶会、工作餐等。采取何种宴请形式，一般根据活动的目的、邀请对象以及经费开支等因素来决定。每种类型的宴请均有与之匹配的特定规格及要求。

常见的几种宴请形式：

宴会

宴会为正餐，坐下进食，由招待员顺次上菜。宴会有正式宴会、便宴之分。按举行的时间，又有早宴（早餐）、午宴、晚宴之分。其隆重程度，出席规格以及菜肴的品种与质量等均有区别。一般来说，晚上举行的宴会较之白天举行的更为隆重。

正式宴会

除不挂国旗、不奏国歌以及出席规格不同外，其余安排大体与国宴相同。有时亦安排乐队奏席间乐。宾主均按身份排位就座。许多国家正式宴会十分讲究排场，在请柬上注明对客人服饰的要求。外国人对宴会服饰比较讲究，往往从服饰规定体现宴会的隆重程度。对餐具、酒水、菜肴道数、陈设，以及服务员的装束、仪态都要求很严格。通常菜肴包括汤和几道热菜（中餐一般用四道，西餐用二、三道），另有冷盘、甜食、水果。外国宴会餐前上开胃酒。常用的开胃酒有：雪梨酒、白葡萄酒、马丁尼酒、金酒加汽水（冰块）、苏格兰威士忌加冰水（苏打水），另上啤酒、水果汁、番茄汁、矿泉水等。席间佐餐用酒，一般多用红、白葡萄酒，很少用烈性酒，尤其是白酒。餐后在休息室上一小杯烈性酒，通常为白兰地。我国在这方面做法较简单，餐前如有条件，在休息室稍事叙谈，通常上茶和汽水、啤酒等饮料。如无休息室也可直接入席。席间一般用两种酒，一种甜酒，一种烈性酒。餐后不再回休息室座谈，亦不再上饭后酒。

便宴（即非正式宴会）

常见的有午宴（Luncheon）、晚宴（Supper），有时亦有早上举行的早餐（Breakfast）。这类宴会形式简便，可以不排席位，不作正式讲话，菜肴道数亦可酌减。西方人的午宴有时不上汤，不上烈性酒。便宴较随便、亲切，宜用于日常友好交往。

招待会

招待会是指各种不备正餐较为灵活的宴请形式，备有食品、酒水饮料，通常都不排席位，可以自由活动。常见的有：(www.daowen.com)

冷餐会（自助餐）

这种宴请形式的特点，是不排席位，菜肴以冷食为主，也可用热菜，连同餐具陈设在菜桌上，供客人自取。客人可自由活动，可以多次取食。酒水可陈放在桌上，也可由招待员端送。冷餐会在室内或在院子里、花园里举行，可设小桌、椅子，自由入座，也可以不设坐椅，站立进餐。根据主、客双方身份，招待会规格隆重程度可高可低，举办时间一般在中午十二时至下午二时、下午五时至七时左右。这种形式常用于官方正式活动，以宴请人数众多的宾客。

酒会（鸡尾酒会）

这种招待会形式较活泼，便于广泛接触交谈。招待品以酒水为主，略备小吃。不设座椅，仅置小桌（或茶几），以便客人随意走动。酒会举行的时间亦较灵活，中午、下午、晚上均可，请柬上往往注明整个活动延续的时间，客人可在其间任何时候到达和退席，来去自由，不受约束。

鸡尾酒是用多种酒配成的混合饮料。酒会上不一定都用鸡尾酒。但通常用的酒类品种较多，并配以各种果汁，不用或少用烈性酒。食品多为三明治、面包托、小香肠、炸春卷等各种小吃，以牙签取食。饮料和食品由招待员用托盘端送，或部分放置小桌上。

茶会

茶会是一种简便的招待形式。举行的时间一般在下午四时左右（亦有上午十时举行）。茶会通常设在客厅，不用餐厅。厅内设茶几、座椅。不排席位，但如是为某贵宾举行的活动，入座时，有意识地将主宾同主人安排坐到一起，其他人随意就座。茶会顾名思义是请客人品茶。因此，茶叶、茶具的选择要有所讲究，或具有地方特色。一般用陶瓷器皿，不用玻璃杯，也不用热水瓶代替茶壶。外国人一般用红茶，略备点心和地方风味小吃。亦有不用茶而用咖啡者，其组织安排与茶会相同。

工作进餐

按用餐时间分为工作早餐、工作午餐、工作晚餐（Working Breakfast，Working Lunch，Working Dinner）。是现代国际交往中经常采用的一种非正式宴请形式（有的时候由参加者各自付费），利用进餐时间，边吃边谈问题。在代表团访问中，往往因日程安排不开而采用这种形式。此类活动一般只请与工作有关的人员，不请配偶。双边工作进餐往往排席位，尤以用长桌更便于谈话。如用长桌，其座位排法与会谈桌席位安排相仿。

One of the more complicated aspects of business etiquette,whether you are entertaining at home or in public,is arranging the seating for those present at a lunch,dinner,or other public meeting.If heads of state,members of the military,or diplomats are present,special rules of protocol may need to be followed.

Seating arrangements are made by the host.It is never correct for guests to shift name cards or take a seat at a table other than one to which they have been assigned.It is a company's prerogative to decide how to seat its guests and it usually has its reasons for the decisions it makes.

Who Sits Where at a Business Lunch and Dinner

When entertaining business associates at home,the head seats,at either end of the table,are taken by the host and hostess.At a round or square table,the head seat is wherever the host wants to sit.At a rectangular table,the head seats are at the ends of the table.Male guests,ranked according to their importance,are seated respectively to the right and left of the hostess.Female guests,according to their rank,are seated to the right and left of the host.The most important guests occupy the right-hand seats,with the second most important guests,if any,occupying the left-hand seats.

Unless protocol is being observed,other guests should not be seated according to their importance,especially since doing so would leave those farthest from the host and hostess feeling unimportant.(If protocol is being observed,then everyone present understands the seating arrangements.)

At a business lunch or dinner where spouses are not present,guests are more likely to be seated in accordance with their importance.The guest of honor is seated to the right of the host,with a second guest of honor seated to the left.Less important guests are arranged,often according to rank,around the table.

Ranking Your Guests

And,how,you may wonder,do you go about ranking your guests?It's not so difficult as it sounds.Here are guests who would be honored:

·Visiting foreign dignitary or customer

·Guest with military or government rank

·Elderly guest

·Guest with distinguished career or other important achievement

·Guest who is celebrating an occasion such as a promotion,transfer or birthday

Door Lists

Companies may,for many reasons,screen admitted guests to a party or event.A door list is usually used for this purpose.The company may require the guests to present an invitation to gain admittance,but those can be copied.For extra security,a door list has proven to be a good way to enhance security.

Several people may wait near the door with the list.Guests state their names and are allowed to enter.

New Words

prerogative　n.something which some people are able or allowed to do or have,but which is not possible or allowed for everyone　特权；君权

rectangular　a.shaped like a rectangle　矩形的；长方形的

dignitary　n.a person who has an important position in a society screen　显贵；要人

Activity 2:Group discussion.

1.How much do you know about seating for business dining?Is it possible for guests to shift name cards?

2.What is the door list used for?