跨文化交际第六讲：跨文化交际与礼仪

1-1跨文化交际Cross-CulturalCommunication1-2第六讲跨文化交际与礼仪1-3跨文化交际与礼仪在全球化的今天，越来越多的国家和地区都在使用一种国际通行的商务礼仪。本讲主要介绍这种通行规则，必要时谈及文化差异。1-4第六讲跨文化交际与礼仪服饰礼仪用餐礼仪握手礼仪介绍礼仪名片礼仪如何送礼如何付小费国际交往中要注意的几个原则1-5第六讲跨文化交际与礼仪服饰礼仪用餐礼仪握手礼仪介绍礼仪名片礼仪如何送礼如何付小费国际交往中要注意的几个原则1-6服饰礼仪基本原则：根据不同场合的要求，选择不同的服饰。非正式场合：自由，彰显个性；正式场合：庄重而保守。1-7非正式场合1-8正式场合的男装Conservative2-piecedarksuit,navyblueormediumtodarkgray保守的2件套深色西服（深蓝色，中至深灰）。Longsleevedblueorwhiteshirt长袖蓝色或白色衬衣。Silktiecomplimentingincolororstyle颜色、款式靓丽的丝质领带Blackdresssocks黑色正装袜Darkpolishedshoesandmatchingbelt深色光亮的皮鞋，相配的腰带Jewelry–Nobracelets,earringsorlargerings首饰—无手镯，耳环或大戒指1-9正式场合的男装男人穿西装高水准三要求：1、三色原则：全身不要超过三个色系，尽量少，但别完全一样。2、三一定律：鞋子腰带公文包一个颜色。最好皮鞋黑色系带表庄重。3、三大禁忌：不穿白袜子，鞋子袜子浑然一色最好看；穿夹克打领带是业余华侨基本装，等同外国的裤衩背心；袖子商标不拆代表未启封。1-10彰显个性的男装1-11男人的衣橱（1）Navyblueblazer深蓝色夹克衫Onepairofhigh-qualitykhakitrousers一条高质量卡其布裤子Onepairofhigh-qualitygreytrousers一条高质量灰色裤子Onedarksuit(navyorcharcoalgrey)一套深色西服（深蓝或深灰色）Onewhite,dressshirt一件白色正装衬衣1-12男人的衣橱（2）Fivebasicdressshirts(colorandconservativepatterns)五件其他正装衬衣（颜色和款式保守）Fivehigh-qualityties(bright-coloredandsophisticated)五条高质量领带（颜色明亮，作工考究）Blackcap-toeand/orwingtip(lace-up)shoe黑色圆头或尖头（有带的）皮鞋Blackorbrownslip-onloafer黑色或棕色易穿/脱的休闲皮鞋1-13正式场合的女装Darkconservativesuit.Twopiece1or2buttonjacketandkneelengthskirt.黑色保守套装：2件套一粒扣或二粒扣下衣，齐膝的裙子Whiteorlightcoloredlongsleevedblousethatisnotlowcutorsheer.非低领，非透明的白色或浅色长袖衬衣Blackwellpolishedshoeswith1to1½inchheels.黑色、光亮皮鞋（有1-1.5英寸的鞋跟，1英寸=2.54厘米）Naturaltoneorsheerblackpantyhose.肉色或透明的黑色长筒袜Limitedconservativejewelry数量有限的、保守的首饰1-14彰显个性的女装1-15第六讲跨文化交际与礼仪服饰礼仪用餐礼仪握手礼仪介绍礼仪名片礼仪如何送礼如何付小费国际交往中要注意的几个原则1-16DiningwithStyleandGrace1-17餐前注意事项1.Arriveontime.准时到达Arrive5-10minutesearlyandwaitforyourhost.提前5-10分钟到达Don’tarrivetooearly.不要到的太早2.Areceptionbeforethemeal餐前招待Stand-upandgreetothersastheyarrive.起身迎客Introduceyourselftootherguests.自我介绍1-18餐前注意事项3.Thehostwillseatyouortherewillbeplacecardsindicatingyourseatatthetable.就座4.Themealbeginswhenthehostess/hostunfoldshisorhernapkin.开动1-19餐前注意事项5.Napkin餐巾Ifitisalargesquare,folditdiagonallyandplaceinyourlapwiththepointfacingyouknees.Itisnotawesterncustomtoplaceacornerofthenapkinundertheplate.Donottuckthenapkinintoyourclothingorattheneck.Itshouldremaininyourlapexceptwhenblottingyourmouthaftereachcourse.1-20餐前注意事项5.Napkin餐巾1-21餐前注意事项5.Napkin餐巾Ifyourisefromthetablemid-meal,whereshouldyouplaceyournapkin?Onyourchairtoindicateyouwillreturn.Whatshouldyoudowithyournapkinattheendofthemeal?Onlyreturnyournapkintothetablewhenthemealiscompletelyfinishedandyouareleavingthetable.Foldlooselyandplaceontheleftsideoftheplate.1-22餐前注意事项6.Silverware餐具1-23餐前注意事项1-24餐前注意事项1-25餐前注意事项6.Silverware餐具Whattouse?Startfurthestfromtheplateandworkin.先用离盘子最远的刀、叉、匙。Silverwareatthetopoftheplateisfordessert.盘子上方的叉、匙是吃甜食用的。Makingab&dwithyourhands(b&d=breadplate&drinks).用手持面包盘和饮料。1-26餐前注意事项6.Silverware餐具Soiledsilverware?Subtlyrequestnewfromserver弄脏了就换。Silverwaredropped?Donotpickitup.Leaveitandasktheserverforareplacement.掉在地上，千万别捡，再换一副。Restusedutensilsonplate,nottablecloth.用过的刀、叉、匙放在盘上，而不是台布上。1-27餐前注意事项6.Silverware餐具Theknifeisheldintherighthandandtheforkinthelefthandwheneatingfishormeat.左手持叉，右手持刀。Pointtheprongsoftheforkdownward.Putthesharpedgeoftheknifedownward.叉头朝下，刀锋向下（向内）。1-28餐前注意事项7.DrinkingGlasses酒杯Severalglasseswillbeplacedattheupperrightabovetheeatingutensils.Theywillarrangedfromrighttoleftintheorderofcoursestobeserved.各种酒杯放在右上方，自右至左取用。Therewillbeawatergoblet,glassesforawhitewine(todrinkwiththefish,thechicken,orsaladcourse),aredwinegoblet(todrinkwiththeredmeatcourse)andachampagneflute(tobeusedwithdessertandforthetoasts)ifitisaspecialevent.吃白肉，喝白酒；吃红肉，喝红酒；要干杯，用香槟。1-29餐前注意事项7.DrinkingGlasses酒杯Ifyoudonotdrinkwineoralcoholicbeverages,donotturnyourglassupsidedown.Asthewaitercomestopourthewine,putyourhandabovetheglasssignifyingyoudonotwantitfilled.不喝酒的话，别把酒杯倒置。Donotdrinkthewinebeforethehost/hostesshasliftedhisorherglass.主人没举杯，千万别喝酒。Whendrinkingwine,donotemptytheglass.Alwaysleavealittleofthewineinthebottomoftheglasssothatanysedimentsettles.喝酒勿尽。1-30西餐的用餐顺序1.oystersintheshellorseafoodcocktailorcaviar2.soup,creamoftomatoorchickenbroth3.salad4.fish5.meatwithvegetables6.cheese7.compoteoffruitorcakewithberrysauce8.coffeeandtea1-31西餐的用餐顺序另一种说法：1.开胃菜（色拉、泥子、冻子）2.汤（红汤，白汤）3.副菜（白肉：鱼肉或鸡肉）4.主菜（红肉——牛、羊或猪肉和蔬菜）5.甜点（冰淇淋、布丁）6.水果7.饮料1-32用餐结束？用餐结束Whenthemealisfinished,placeyournapkinunfoldedontheleftofyourplacesetting,pushingyourchairbackandexitingontheright.用餐结束后，餐巾展开放在餐具左侧，从右侧离席，将椅子推回。1-33用餐结束？用餐结束Placeallofyourutensilsontheplatewiththetipoftheforkandknifeacrosstheplate,pointingat11o’clock.1-34WorldClassDiningDo’sandDon’tsDobepreparedfortheelaboratesocializingthattakesplaceinsomeculturesbeforebusinessismentioned.注意在某些文化下，谈生意之前要做很多社交活动。DOletyourguestsknowifthereisaguestofhonorwhenyouarethehost/hostess.如果你是主人，一定要告诉客人，这里是否有贵宾。DOintroduceeveryoneatagroupbusinesslunchordinner.Alsomentiontheirjobtitleorfunctionsothattheguestscanbetteraddresstheircommentstooneanother.一定要将同组的每一位客人都介绍一遍，注意提及他们的头