Table Manners - China

China

Seating and serving customs play important roles in Chinese dining etiquette. For example, the diners should not sit down or begin to eat before the host (or guest of honor) has done so. When everyone is seated, the host offers to pour tea, beginning with the cup of the eldest person. The youngest person is served last as a gesture of respect for the elders.

Just as in Western cultures, communal utensils (chopsticks and spoons) are used to bring food from communal dishes to an individual's own bowl (or plate). It is considered rude and unhygienic for a diner to use his or her own chopsticks to pick up food from communal plates and bowls when such utensils are present. Other potentially rude behaviors with chopsticks include playing with them, separating them in any way (such as holding one in each hand), piercing food with them, or standing them vertically in a plate of food. (The latter is especially rude, evoking images of incense or 'joss' sticks used ceremoniously at funerals). A rice bowl may be lifted with one hand to scoop rice into the mouth with chopsticks. It is also considered rude to look for a piece one would prefer on the plate instead of picking up the piece that is closest to the diner as symbol of fairness and sharing to the others.

The last piece of food on a communal dish is never served to oneself without asking for permission. When offered the last bit of food, it is considered rude to refuse the offer. It is considered virtuous for diners to not leave any bit of food on their plates or bowls. Condiments, such as soy sauce or duck sauce, may not be routinely provided at high-quality restaurants. The assumption is that perfectly prepared food needs no condiments and the quality of the food can be best appreciated.

Slurping, burping or other form of noises are considered rude, and conversations are best avoided during meal as it is indecent for one to talk with food in the mouth and the effort of the cook is not appreciated wholeheartedly.

Read more about this topic:  Table Manners

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