You must know the pouring etiquette
You must know the pouring etiquette, in China, the wine table culture is unique to Chinese culture, as early as a long time ago, the Chinese people have mastered the technology of brewing, excellent pouring etiquette is a reflection of a person's qualities, so follow me together to see the must have pouring etiquette it!
The way to pour wine
1, to others to pour wine, out of courtesy should be to go to his side to pour, rather than across from you to take his cup to pour.
2, hold the bottle in your hand, with the logo facing you and your hand in one-third of the bottle.
3, when pouring wine, it is best not to take each other's cups, which is only out of health considerations; such as on the elders can also pick up each other's cups to pour wine, to be gently taken and put.
4, when pouring wine can not be the mouth of the bottle against the guests, the left hand should hold the cup slightly oblique, will be gently poured into the wine along the inside wall of the glass. After pouring the wine, you should quickly rotate the mouth of the bottle half a circle, and then slowly erected, to avoid the mouth of the bottle of wine dripping to the outside of the cup, in order to maintain the beauty of the cup.
The order of pouring
1, host-guest, eldest and youngest order In some large banquets, the pouring etiquette has a host-guest style. Usually, the host takes the initiative and makes an opening statement and then pours the wine for the guests present. When serving wine for the first time, the host usually has to pour the wine for the guests personally. Generally speaking, guests are seated according to the principle of the right as the principle of honor, so the order of pouring wine should follow the counterclockwise direction, that is, from the host's right side of the guests start pouring wine, and then finally to their own turn. If the guest has finished the first round of wine, the host does not have to pour it for the guest himself; usually this is done on the principle of proximity, adding more wine for the guest. However, if and elders sit together, the host must first pour wine to the elders, which is basic courtesy.
2, the leaders drink with each other before it is their turn to toast, the toast must stand up, hands raised.
Pouring details
1, pouring wine, cups can be up, or not up, according to etiquette, in order not to spread the wine, not the end of the cup, but pouring wine must be consulted in advance of the guest's opinion, white wine can be general to the 7, 8 layers, and pouring after the wine label towards the guests.
2, pouring wine in the process of accidentally spilling wine to the guests is very rude, so in order to avoid this embarrassment, pouring wine can be in the neck of the bottle pad on a towel non-slip, and try to face up the mouth of the bottle, so as not to spill wine out.
3, when the leader drinks with you, no matter how much the leader drinks, he or she should be the first to dry as a toast, both hands raise the cup, the cup should be low.
4, the man toast to the woman's wine, should have the grace to explain, I cheers, you feel free, this point so that the woman can feel your care and grace.
Pouring etiquette
Getting rich by labor, thrifty by I love life network
First of all, in the pouring of wine, usually the correct way for the wine glass is only poured one-half full.
Whether you're having a party at home or in a restaurant, if you're serving a rare wine, make sure to show the bottle to your guests.
If you're serving just plain wine, pour it into a corked glass bottle beforehand, and don't put it on a cushion or a silver platter.
Most sommeliers feel that more alcoholic wines should be poured into corked bottles before serving them to guests.
The wine should be served at room temperature. If your wine is too cold, have your guests warm it with their hands.
Place the wine in the refrigerator for at least two hours before the party, or in a cooler with ice and ice water for 2 minutes. Remember, the better the wine, the less time it takes to cool down. If you forget to pre-chill, put the bottle in the freezer for 15 minutes. But wherever you put it, don't forget to take it out!
Most people prefer to drink only one of their favorite wines throughout the night, so an attentive host will have both red and white wines on hand. Although the insulator doesn't look good on the table, it's quite useful for keeping white wine cold on a summer night.
The first time you serve a glass of wine, the host can pour it for all the guests, but remember to do it counterclockwise, starting with the guest sitting on the left and ending with the host himself. After the guests have finished a glass, you can ask the person sitting opposite you (that is, the second host) to help add wine to the people around him. If you have both red and white wine, place the bottles of both at opposite ends of the table. It's a cardinal rule that guests should never be allowed to drink from the same glass.
Unless you're very good at it, put a towel around the neck of the bottle to prevent it from slipping, and keep the top of the bottle facing upwards so it doesn't spill.
Sometimes you'll need a basket for the bottles, which you place at a near-horizontal angle so that the sediment doesn't get mixed in with the wine.
Drinking and Pouring Etiquette for the Workplace
Many people usually love to have a couple of drinks, but rarely notice the etiquette of pouring. In our country, the preaching is to wine to full, tea to shallow, but now popular Western countries etiquette, according to the custom for the wine glass is only poured one-half full.
Whether the party is held at home or in a restaurant, if the host provides a rare wine, be sure to show the bottle to the guests. If the host is offering only ordinary wines, the wine should be poured beforehand into corked glass bottles, which do not need to be placed on a mat or silver platter. Many sommeliers feel that wines with a heavier alcohol content should be poured into a corked glass bottle before being served to guests.
Before the party, the host needs to set the white wine in the refrigerator for at least two hours, or in a chilled wine cooler filled with ice and ice water for 20 minutes. Generally speaking, the better the quality of the white wine, the shorter the time needed to cool down. Wine for guests should be served at the equivalent of room temperature. If the wine is too cold, suggest that guests warm it with their hands.
When serving wine for the first time, the host can personally pour wine for all the guests, and the order of pouring should be in counterclockwise direction, starting from the guest sitting on the left side, and then finally to the host's own turn. When the guests have finished a glass, the host can ask the person sitting opposite him (i.e. the second host) to refill the wine for the people nearby instead. If the host prepares both red and white wine, the bottles are placed at each end of the table.
It's important to note that it's basic courtesy to never let a guest drink two wines from the same glass. Also, unless your skills are perfect, put a towel around the neck of the bottle to prevent it from slipping, and keep the top of the bottle facing upwards as much as possible so it doesn't spill. Sometimes you'll need a basket to hold the bottle, with the bottle on a near-horizontal incline so that the sediment doesn't get mixed in with the wine.
Many people prefer to drink only their favorite kind of wine all night, so an attentive host will have both red and white wines on hand. While the insulator doesn't look good on the table, it's quite useful for keeping white wine cold on a summer night.
Workplace etiquette of drinking and pouring
Attachment: workplace drinking etiquette
Don't pour your boss a drink in turn
The first time I accompanied my boss to go out to dinner, one of the seniors in the office said to hold back the drink for the boss when someone pours him a drink. So I followed my predecessor's advice, and took the initiative to take the other side of the meal to hand over the wine. After a few cups, the boss was sober, but I was a little dizzy. After the toast to the customer, walked to the boss in front of the boss to let the boss also drink, see me like boss can only hard drink. The next day, sober, I told my predecessor the process of eating, my predecessor will be counted down to my ignorance, which is to help the boss to block the wine, but also to the boss to pour wine.
Don't go to dinner empty-handed
The office of the K suddenly said that please eat, but also said that he would bring his girlfriend over. The first thing you need to do is to get your hands dirty. The place is a quite high-class restaurant, eat to the half, small K wrapped around the girlfriend stood up, said today is actually the two of them are engaged, because they do not want to be too high-profile, so please colleagues in the same department to get together. Other coworkers have taken out their own or a few to get together to buy gifts for them, only I like an alien, open mouth, staring round eyes, you can imagine how embarrassing empty-handed I was in that occasion! Come to think of it, how could I be so stupid as to go to dinner empty-handed when I knew no one would treat me for nothing!
Don't overindulge yourself
Our new female coworker is a bit more relaxed. The company's activities to go out and travel together, we are seated to eat at most is to talk and laugh, I did not expect that the girl took the initiative to move to the side of the old boss, with the sandwich Korean over and over again to toast. A few cups of belly began to dance, enlarged the courage to put his hand on the old boss. Since then, the new female coworker did not get much popularity, we all privately disdain with such promiscuous people for the company. The other end of the spectrum, the boss seems to have no special care for her as she envisioned, but to talk about the color of this woman.
Drinking and Drinking Leader
On one occasion, the leader asked me to go to a client's house at night, and then, at the dinner table, the leader turned the menu in front of me and asked me to order, and then I panicked. It was not easy to be scared to finish a few dishes that I thought were safer, the heart has been seven on eight down not discern the direction, I do not know if it is too nervous to transfer off the emotions to catch their breath, I handed the menu to the leader, asked him what he wanted to drink. The leader took the hand, I also smoothly hand over the ball. In the future, I will always make the decision of the drinks to the leader, so that I will not be able to make my own decisions from beginning to end, and also let the leader have a final grasp of the meal budget.
Newcomers need to be confused
After working for a while, some of my colleagues asked me to go to a dinner together after work. The dinner table is the most elusive thing, but go or go. At that time, I thought of a good countermeasure in my mind: it's hard to be confused. Waiting for the food is the moment when we are blowing each other's brains out, telling jokes is fine, but when it comes to the principle of jokes, newcomers should not talk too much, God knows whether this is an old employee in the test of your depth of practice it. Food came up, a table of people eating and chatting, from the stock market crash to the shopping mall concessions, as a newcomer to resist the mouth is a must, otherwise people will think you make a deep, but more often than not is nodding and sigh of approval, seniors always want to rely on the newcomer in front of the old, even if his point of view and you are tit-for-tat. I think the most important thing to do is to have dinner with your coworkers.
Gu Guan Quan boss is Guan Quan Boss took me on a business trip to go to Guangxi, do things naturally less a meal, Guilin food really makes me mouth-watering. But now is the boss to take you to eat, so it is not good to show too much bravado, but also to show in due course. Boss easy-going, ordering food will from time to time to ask for my opinion, so the strong culinary knowledge reserves will come in handy, humbly commented on the dishes, the boss smiled melting. Boss finished, asked me what else, I glanced at the menu, there is no fish, the boss loves to eat fish is the whole door famous, brain turn remembered Guangxi specialties in a few fish, then ordered a, boss smile more thick. Eating time, inevitably drink, the boss can not drink is also known to everyone, a wink, I took over the job of blocking the wine. A meal down, made a business, but also made a favor. Newcomers to the workplace drinking etiquette 1, the wine can not drink more, but also can not drink, should first understand their own degree is where. 2, leaders drink with each other before their turn. 3, the toast can not be more words, can briefly show that the state of mind, 4, if the position is humble, remember to add more wine to the leadership, do not blindly to the leadership on behalf of the wine, that is, on behalf of the leadership, but also in the leadership really want to find someone on behalf of the people, but also pretend to be because I want to drink rather than in order to give the leadership on behalf of the wine and drink. For example, the leader of the A is not able to drink, can be prepared to toast the leader of the A through the side of the people stopped. 5, newcomers clink glasses, remember their own cup is always lower than others. Newcomers to the workplace ordering skills 1, find out the budget. 2, a table dish is composed of soup, hot dishes, cold dishes three major components. 3, the raw materials are livestock, poultry, fish, shrimp, crab, vegetables six elements. 4, pay attention to the combination to avoid the same elements repeated. 5, master the amount. For example, 6 people meal, you can point 3-4 cold dishes, 3-4 fried dishes, plus a large dish a soup, 1-2 snacks can be. 6, taking into account the mouth, thick and light, sweet, salty and spicy to be evenly distributed. 7, choose only one of the restaurant specialties. 8, do not expect that every dish you order can make a deep impression, there are one or two dishes memorable, is successful. Wine table etiquette culture: pouring Pouring the wine When pouring wine, you can never put the bottle mouth to the guests, the left hand should hold the cup slightly oblique, will be the wine along the inside of the wall of the glass gently poured into. After pouring the wine, you should quickly rotate the bottle half a circle, and slowly erect it to avoid the wine dripping to the outside of the cup. To maintain the beauty of the glass. The amount of wine in the cup There is a Chinese saying - tea poured eight points of wine poured full, which is exactly for the cup of tea or wine should be poured to which degree. There is also a saying called "tea full of deceitful wine full of respect for others", so, in the pouring of wine should be full of wine, to show respect and friendship to others. However, you should be careful not to overflow, and the wine is not easy to spill when you pick it up. The order of pouring When the wine is first served, the host usually pours the wine for the guests himself. Generally speaking, guests are seated on the right side of the table, so the order of pouring should be counterclockwise, i.e., the guests on the right side of the host start pouring, and then finally take their turn. Details of pouring It's rude to accidentally spill wine on your guests during the pouring process, so to avoid this embarrassment, put a towel on the neck of the bottle to prevent it from slipping, and try to keep the bottle's mouth facing upwards to avoid spilling the wine. Pouring wine is also part of the Chinese wine culture, everyone and their friends pain drinking wine basket wine must pay attention to the details of the pouring wine, as the saying goes, etiquette is not to be blamed ~ Waiter pouring wine etiquette operation process First, hold the bottle method Holding bottle The correct posture is the key to accurate and standardized pouring. The correct posture of holding the bottle should be: Trademarks facing outward toward the guests, with the right thumb, middle finger, ring finger and little finger pinch the lower part of the bottle; the bottle is close to the palm of the hand, the forefinger is placed on the bottle, in order to control the flow of wine. Second, the work towel holding method left hand extended, five fingers against each other, will be stacked 10cm or so of the work towel (mouth cloth) placed between the thumb and forefinger in the tiger's mouth to clamp; work towel (mouth cloth) two ends of the sagging aligned; operation palm outward, behind the back. Third, the method of showing the bottle (a) the whole bottle of wine: Take the unopened bottle of wine to the right side of the host (guests), the distance of about 30cm; the right thumb and the other four fingers of the "V" shape to hold the bottle. (2) boxed wine: Take the unopened wine to the right side of the host (guests), the distance is about 30cm; the left hand five fingers together straight to hold the bottom of the box, the right hand index finger gently leaning against the box top, the thumb and the middle finger, ring finger, pinky finger to hold the box on both sides of the upper part of the trademark toward the guests to confirm. Four, pouring methods There are two methods of pouring wine, one is the tray end of the tray pouring, the guests selected several kinds of wine on the tray, the left hand end of the tray, the right hand to take the delivery, according to the needs of the guests will be the required wine poured into the cup. This method of pouring wine can be convenient for customers to choose; another is to pour wine with bare hands, that is, the left hand holding a napkin, the right hand holding the bottle, the guests need to pour the wine in order to burst into the guests' glasses. Unarmed pouring can be divided into two kinds: Table pouring: table pouring refers to the customer's glass on the table, the waiter holding the bottle to the cup pouring wine. When pouring general wine, the mouth of the bottle should be about 2 centimeters away from the mouth of the glass is appropriate. When pouring sparkling wine or chilled wine, the two should be about 5 centimeters apart. In short, no matter what kind of alcohol, the bottle mouth should not stick to the mouth of the cup, so as not to hinder the health and sound. Cupping: the waiter stands behind the customer's right side, the right hand holds the bottle, the left hand will be held in the hands of the wine glass, to the cup full of wine, around to the left side of the customer will be loaded with liquid wine cups back to the original cup position. Holding the glass in your hand is generally suitable for non-chilled wines. The movement when taking and delivering the wine glass should be light, steady, accurate, elegant and generous. Waiter pouring etiquette of the pouring posture Pouring service, the waiter should stand behind the right side of the guests. The standardized position is: The waiter's right leg is in front, inserted in the middle of the seat of the two guests, the soles of the feet on the ground. Left leg in the back, left toes on the ground as a back pedal potential, so that the body to the left is slightly oblique; waiter facing the guests, the right hand holding the bottle, the bottle mouth to the left side of the guests pouring wine in turn; every full glass of wine to replace the position, to achieve the order of entry and exit. Retreat first to make the left foot palm landing, the right leg withdrawn and the left leg and flush, so that the body to return to its original state; again pouring wine, the left foot first step forward, the heel of the foot on the cross half-steps, the formation of regular in and out, so that pouring the overall process of the service of the generous and elegant; waiter pouring wine, taboo will be the body close to the guests, but not too far away, and can not be a time for the left and right two guests pouring wine, that is, not the back of the hand pouring wine. Waiter pouring etiquette of pouring time Pouring time refers to the banquet pouring of two different stages: One is the banquet before the pouring of wine, the other is to refer to the banquet in the pouring of wine. If the customer point with white wine, red wine, beer, in the banquet before the start of five minutes before the red wine and white wine poured into each guest cup ( pouring the above two kinds of wine can be invited to guests to take their seats, to be seated, and then pouring beer in turn. If you use chilled or heated wine, it should be poured into the glasses for the guests before the first hot dish is served at the beginning of the party. Banquet in the pouring of wine, should be in the guests before and after the toast for guests to pour in a timely manner, after each new dish to be added to the pour, the guests in the cup less than half of the wine should also be added to the pour. Guests should toast each other with the toast guests in a timely manner.