CHINESE TABLE MANNERS

Articles In This Section:

· CHINESE TABLE MANNERS

· TABLE MANNERS CHINESE USE

· THINGS NOT TO DO AT THE CHINESE TABLE FOR DINNER

· How to Hold Chopsticks

· How to Hold Rice Bowls

The Analects state, "He who exercises government by means of his virtue may be compared to the North Polar Star, which retains its position, and all other stars always turn towards it." The Emperor was known as the Son of Heaven, and his throne was always placed on the North side of the Hall facing South. The highest seat is therefore situated in the North facing South. Consequently, in arranging seats we have to take the following into consideration:-

(a) A K'angmay be considered as a layman's throne. A "Long table" is a narrow high table on which offerings to God or to ancestors are placed. When there is either one of these two things in the room, the side on which it is placed is taken for granted as the North, regardless of its true direction. (6) When both are absent from the room, the entrance is always regarded as the South.

At a round dinner table the seat of the guest of honor is on the North and that of the host opposite to him on the South. The left side is considered higher than the right. The reason is not known, but it is presumably due to the fact that the sun rises in the East which is on the left-hand side looking from North to South. To the left side of the guest of honor then, is the next seat in rank and to his right the third, and so on. Those who sit near the host are either minor guests or his very intimate friends.

In the South the seating arrangement amongst the merchants is different, the seat directly opposite the host being considered the next above the host himself. The guest of honor is seated on the left of the host two seats away, and the next in rank goes to the corresponding seat on the right.

Before the guests take their seats chopsticks, spoons, wine cups, saucers, and bone plates are arranged systematically in front of each seat. A set of these articles is supplied to each person, exclusively for his own use throughout the meal.

With the exception of four cold dishes which are placed on the table before the arrival of the guests, all the dishes are served one at a time, each new dish being placed in the centre of the table. As soon as the second dish is brought in, the first should be taken away. Present-day requirements call for the provision of a few extra spoons, which are placed in convenient positions on the table for the purpose of picking up food from the dishes in preference to one's own chopsticks. Two varieties of large spoons are used, the porcelain ones for soup and the silver ones for other food. This new arrangement meets with general approval, as, before its introduction, food used to be picked up from the main dish with the aid of chopsticks and transferred directly to the mouth.

When all the guests have arrived, the order to "warm" the wine is given. The wine commonly used in China is Shaohsing or rice wine, and it must first be warmed. When the wine is brought in, the host announces the name of the guest of honor, and fills his cup with wine, indicating his seat at the same time. This is repeated with the second and the third guests, and so on, until all the cups are filled except that of the host himself. To be polite the guest of honor should return the compliment by filling the host's cup.