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  1. Sit upright after taking your seat, with feet placed under your own seat. Do not stretch them out arbitrarily, rest your elbows on the table edge, or place your hands on the back of a neighbor's chair.
  2. When dining, be gentle and composed, calm and quiet, and do not be impatient.
  3. At the table, do not only focus on yourself; also care for others, especially the female guests on both sides.
  4. Avoid speaking when there is food in your mouth.
  5. Do not use your personal utensils to reach into shared dishes to pick up food.
  6. Take small bites; do not stuff your mouth with large amounts. Do not put more food into your mouth before swallowing what is already there.
  7. Use public chopsticks and spoons when taking food or soup.
  8. Do not spit out food that has entered your mouth. If it is scalding hot, you may drink water or juice to cool it down.
  9. When bringing food to your mouth, keep your elbows close to your sides; do not spread them outward to bump into neighbors.
  10. When holding a knife and fork, or while others are chewing, avoid talking or proposing toasts.
  11. Good eating posture is to bring food to your mouth, not to lower your mouth to the food. If food has sauce, do not rush it into your mouth, otherwise the sauce may drip onto the tablecloth, which is very unsightly.
  12. Do not pick your teeth with your fingers; use a toothpick and cover your mouth with your hand or a handkerchief.
  13. Avoid coughing, sneezing, or burping at the table. If you cannot help it, say "Excuse me."
  14. When drinking alcohol, let each person drink as they wish. Toasts should be made with propriety; do not urge others to drink, play finger-guessing games, or shout loudly.
  15. If utensils fall to the floor, you may ask the waiter to pick them up.
  16. In case of accidents, such as accidentally splashing wine, water, or soup onto someone else's clothes, simply express your apology; do not panic and over-apologize, which would embarrass the other person.
  17. If you want to take condiments placed in front of other guests at the same table, ask the neighbor to pass them; do not reach across or stretch over to take them.
  18. If the host has personally cooked the food, do not forget to compliment the host.
  19. If you encounter unclean or unpleasant-tasting food, do not swallow it. Gently remove it from your mouth with your thumb and index finger and place it on your plate. If you find insects or stones in the dishes that have not yet been eaten, do not make a fuss; wait for the waiter to approach and quietly inform them to replace it.
  20. After finishing the meal, arrange the utensils neatly; do not leave them in disarray. Fold the napkin and place it on the table.
  21. During the main course, it is not appropriate to smoke. If you need to smoke, you must first obtain the consent of the neighbors.
  22. When dining in a restaurant, do not rush to pay the bill, and do not push and pull to argue over paying, as this is very unsightly. If you are a guest, do not rush to pay. Without the friend's consent, it is also not appropriate to pay on their behalf.
  23. The pace of eating should be synchronized with the host and hostess; not too fast, nor too slow.
  24. Do not discuss sad matters at the table, as this will ruin the joyful atmosphere. -END- Content Selection Reply with the following keywords to search and read related articles: Sales Supervisor, Second-tier Management, Regional Manager, Distributor Management, New Channels, City Manager, Competition, 2015, Manufacturer-Dealer Game, Product Stagnation, Terminal Visit Management, Route Management, Deep Distribution, Internal Management, Sales Skills, Profit Improvement, Recruitment, Distribution, Daily Management, Team Motivation, Trade Promotion, Sales Misconceptions, New Product Launch, Township Market, New Product Pricing, Sales Target Achievement, Closing, Market Visit Inspection, Baijiu, Beer, Sales Increase, Agency Products, Channel Conflict, KA, Terminal Merchandising, New Market, Market Operation, Learning, Book Recommendations, Inventory Management, Sales Novice, Consumer Promotion, Execution, Old Products, Expired Product Handling, Model Market, Investment Promotion, New Media, Distributor Development, Performance Appraisal, Assessment, Annual Planning, Shopping Guide, Morning Meeting, Display, Transformation, Pressure Stock, Holidays, Distributor Cost Control, Channel Operation, Marketing Theory and Laws, Brand Truth, Order Meeting, Team Management, Training, Work Report, Work Report.