Be particular about seating

The most appropriate way to sit is from the left side. When the chair is pulled away, stand up straight at a distance that is almost touching the table. The leader will push the chair in, and you can sit down when your legs touch the chair behind you. When eating, your upper arms and back should lean against the back of the chair, and your abdomen should be about a fist away from the table. Sitting with your feet crossed is best avoided.

The knowledge of ordering wine

In high-end restaurants, there will be bartenders who are good at wine tasting and will bring you the wine list. For those who don’t know much about wine, it is best to tell them the dishes you have chosen, your budget, and your favorite wine flavors, and the main bartender can help you choose. If the main course is meat, it should be paired with red wine, and with fish, white. Before serving the food, you might as well have a glass of lighter wine such as champagne, sherry or gills

How to use napkins

After ordering, put the dishes before the appetizers are served. Open the napkin and fold it inward by one-third so that two-thirds of it lies flat on your legs, covering the part of your legs above the knees. It is best not to tuck the napkin into the neckline.

Pairing of Drinking and Food

What foods should be eaten when drinking alcohol often puzzles people. For hundreds of years, there seems to have been a pattern of choosing appropriate foods when drinking. rules. However, with the continuous emergence of new foods and new alcoholic beverages in modern society, these rules seem outdated and increasingly inappropriate. If another friend tells you that you must eat fish to drink white wine, you can just say that this is the 21st century and those 19th century rules are outdated. When it comes to how to pair alcohol with food, you should first understand that life depends on personal preferences, so there is no doubt that drinking and food should be paired according to personal taste. You can order wine and food according to your own taste, even if it is not allowed by the rules, or if your friends at the same table firmly object, there is no need to be shy or embarrassed. There are many things in life that seem inappropriate to go together, but they still look so harmonious. But what should you do when you still can’t make up your mind about what wine to serve with dinner? Should we resort to those rules and combinations? Over the years I have gained some experience that can help you solve your problems. These so-called "principles" don't tell you what to eat when drinking, they just explain how food and alcohol affect and interact with each other. The important thing to pair with food when drinking is based on taste. Food and wine can be divided into four tastes, which also defines the scope of wine and food pairing, namely: sour, sweet, bitter and salty.

Acidity: You may have heard that wine should not be paired with salad because the acid in the salad greatly destroys the aroma of the wine. However, if salad and acidic wine are used together, the acid contained in the wine will be broken down by the lactic acid of the salad, which is of course an excellent match. Therefore, you can choose to eat acidic wine with acidic food. Acidic wines work well with salty foods and taste great.

Sweetness: When dining, you can also choose desserts according to your personal taste. Generally speaking, sweet foods will dilute the taste of liqueur. If you choose a California Chardonnay and serve it with a small piece of grilled swordfish, the wine will be sweet. However, if you add salad to the fish, the fruity flavors in the wine will be muted. Therefore, when eating desserts, desserts with too much sugar will cover up the taste of wine and lose the original flavor. You should choose wine that is slightly sweeter. This way the wine can maintain its original taste.

Bitterness: Still using the "personal preference" principle. The bitterness of bitters is reduced when consumed with bitter foods. So if you want to reduce or remove the bitterness, you can pair bitters with bitter foods.

Salty: There are generally no salty wines, but there are many wines that can reduce the salty taste of salty foods. In many countries and regions around the world, lemon juice or alcohol is used when eating seafood such as fish. The main reason is that acid can reduce the saltiness of fish, making it more delicious when eaten.