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    Lily@Melbourne, Australia


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You could ask the server or the other guests for suggestions as you look over the list. Don’t think you have to order wine priced at the high end of the scale to get one of good quality; many moderately priced wines are excellent. To avoid feeling uncertain when ordering wine in the future, get to know a few varietals – Cabernet, Pinot Noir, Chardonnay, Sauvignon Blanc – that are wine list standards and come in a wide price range. //好在这里没有劝酒的风俗。

If the bread basket is close to your place setting, start it around the table before serving yourselves. //记得往右边传递菜肴。

Take at least a little of every dish being offered, and always taste your food before seasoning it. //这里吃到的最暗黑的食物——黑布林。

Put your napkin in your lap shortly after you sit down. At the end of the meal or if you leave the table during the meal, loosely fold your napkin (hiding any soiled spots) and place it to the left of your place setting. //波罗先生好像总是把餐巾围在脖子上。

Pass your bread plate to your tablemate so he is able to serve you a bit or two. //与别人分享食物时,要用bread plate,而不要拿大餐盘——dinner plate

The no-elbows on the table rule applies only when you’re actually eating, not conversing. Whenever your utensils aren’t in hand, it’s okay to put your elbows on the table and lean forward slightly. //这应该是与时俱进的改良版了吧。

Don’t pick up a dropped utensil and put it back on the table. Tell your serve, who will retrieve it and bring a replacement.  //我都是自己拣的,不想让别人注意到。

In the spirit of fairness, polite passengers in the aisle and window seats will cede the centre armrests to the one in the middle. //双人座的话,一般是靠走道的让出中间的扶手。

Shout bravo for a male performer and brava for a female, bravi for a group of performancers and brave if the group is female. //还好英语少有阳性阴性的区分

Tipping //很不习惯小费。小费是对增值服务的欣赏而非承担本该由雇主履行的义务,不过入乡随俗吧。

  • 15% of the cost of a service
  • $2 for the first effort and a dollar for each additional.
  • For holiday tipping, 15% of the value of one instance of service.

Wrong number


https://www.donotcall.gov.au    //登记好了,但愿和骚扰电话说再见。

Seating plan

  • Usually, the host and hostess sit at each end of the table.
  • Seat any honoured guests at the host’s or hostess’s right: the man on her right and the woman on his right. Alternatively, if there is only one host or hostess, the honoured guest may be seated at the opposite end of the table.
  • The spouses of honoured guests or other honoured guests if there are no spouses sit at the host’s and hostess’s left.
  • In general, split up married couples and close friends.
  • If they’re not the honoured guest, seat any newcomer near the host and hostess, and place someone with similar interests on his or her other side.
  • If you have an uneven number of men and women, simply space them as evenly as possible.

Clearing the table between courses

  • Wait until everyone has finished the course.
  • Remove two plates at a time, but don’t stake them.
  • Remove from the guest’s right side.
  • Remove both the plate and the used utensils for that course, as well as any condiments for the course.
  • Before dessert is served, remove all salts, pepper, bread plates and knives, bread baskets, condiments, and any pre-dessert utensils that weren’t used. Basically, the decks should be cleared for dessert.
  • At the end of the meal, clear the dessert plates and blow out the candles. Finish the rest of the table clearing after your guests leave.


From artichokes to tea, how to eat and drink tricky foods 


Artichoke leaves are always eaten with the fingers. Pluck off a leaf on the outside, dip its meaty base into the melted butter or sauce provided, then place it between your front teeth and pull forward. The idea is to use your teeth to scrape the meat off the leaf. Continue leaf by leaf, placing discarded leaves on the edge of your plate (or on a plate provided for the purpose), until you’ve reached the artichokes thistle-like choke or the leaves are too small or meatless. Use your knife at a 45 degree angle to remove the remaining leaves from the choke, exposing the artichoke heart below. The cut the heart into bite-size pieces and eat it with a fork, dipping each forkful into the sauce.


Avocado slices are cut and eaten with a fork. When an avocado is served halved, hold the shell to steady it and scoop out each bite with a spoon. When tuna salad or any other mixture is served in an avocado half, its fine to hold the shell steady while eating the contents—this time with a fork.


Bread and rolls are served either on individual bread plates or passed around the table in a basket, in which case diners take one piece, place it on their plate or bread plate, and pass it on. Use your fingers to break off a smaller piece. Butter and eat that piece before breaking off and buttering another one. Toast should be cut in half before it’s served. Toast and hot biscuit and muffin halves can be buttered all over at once so that the butter has a chance to melt in.
Fried or flat bread. Naan, pappadam, and puri from India and pita bread from the Middle East are brought whole to the table on plates or in flat baskets. Break or tear off a fairly sizable piece with your fingers and transfer it to your plate, then tear off a smaller piece to eat.
Whole loaf breads. When a whole loaf is served on a cutting board, use the accompanying bread knife to cut the loaf into slices for everyone at the table. Grasp the bread with a clean napkin (ask for one if one is not provided) while you are cutting it. Cut a round loaf in slices rather than wedges. Start by cutting the loaf in half; then turn the loaf 90 degrees and, beginning at one side, cut into thin slices.

Cherry Tomatoes

The trick to eating a whole cherry tomato is to use your knife or the edge of your salad bowl to hold the little tomato steady as you stick a fork into it. Gently push the tines of your fork against the tomato until they puncture it. If the tomato is large, cut it in half by using the holes you just made with the fork as the spot to begin cutting. If the tomato is small enough to fit into your mouth whole, do so. Be very careful to keep your lips closed as you bite gently… they’re notorious squirters.

Corn on the Cob

Corn on the cob, eaten with the hands is served at family or informal dinners and is a staple at summer barbecues and seafood bakes or boils. At a formal dinner party corn should be cut off the cob and served in a dish. Perhaps the only rule to follow when enjoying corn on the cob is to eat it as neatly as possible—no noisy, nonstop chomping up and down the rows. Providing corn holders makes the job a lot less messy and can save burned fingers. Insert the prongs into each end of the corn and use the “handle” to hold on. To butter the corn, put pats or a scoop of butter onto your dinner plate, then using your knife, butter and season only a few rows of corn at a time. There is another school that says that rollin the corn in a communal stick of butter is the way to go. In either case, try not to get your fingers greasy and make frequent use of your napkin.

Frogs Legs

Frogs’ legs, which are similar to little chicken drumsticks, can be eaten with either the fingers as a passed hors d’oeuvre or a knife and fork at the table.


When squeezing a lemon section over a dish or into tea, shield other diners from squirts by holding a spoon or your cupped hand in front of it as you squeeze. After squeezing, place the lemon on the edge of the plate (or saucer) or drop it into your iced tea.


Eat olives from an antipasti platter with your fingers; you also use your fingers to remove the pit from your mouth while using your hand as a screen. The pit goes into a small dish provided, or on the side of your plate.
When olives come in a salad, eat them with your fork. Remove a pit from your mouth either with your fingers or by pushing it with your tongue onto your fork; then place the pit on the edge of your dinner plate.

Shish Kebab

Shish kebab are eaten directly from the skewer only when they’re served as an hors d’oeuvre. When eating shish kebab as a main course, lift the skewer and use your fork to push and slide the chucks off the skewer and onto your plate. Place the emptied skewer on the edge of your plate and use your knife and fork to cut the meat and vegetables into manageable pieces, one bite at a time.


Dip the spoon sideways into the soup at the near edge of the bowl, then skim from the front of the bowl to the back. Sip from the side of the spoon, being careful not to slurp. If the soup is too hot, it’s okay to blow gently over the soup before you put it in your mouth. If you want a bite of bread before eating your soup, don’t hold the bread in one hand and the soupspoon in the other. Instead, rest your spoon, then have a bite of bread. To retrieve the last spoonful, slightly tip the bowl away from you as well to reduce the chance of spilling in your lap.
Where do you leave you spoon when you’re pausing or finished? If the bowl is shallow, leave it in the bowl; if the bowl is deep or the soup is in a cup, leave the spoon on the underplot or saucer.
French onion soup. This tricky-to-eat soup required a few pointers. That’s because it’s topped with a slice of French bread covered with melted cheese. To break through to the soup, take a small amount of cheese onto your spoon and twirl it until the strand forms a small clump. Then cut the strand off neatly by against the edge of the bowl; or you could use a knife for cutting. Using your spoon, and a knife if necessary, cut and eat the bread. Eat the cheese and bread, then enjoy the soup. If any strands of cheese trail from your mouth, bite them off cleanly so that they fall back into the bowl of the spoon.


Brewed: Either the hostess pours and passes the cups, or the pot is passed and each person serves herself. Strong tea can be diluted with hot water poured from a second pot.
Tea bags: After steeping, let a bag drip briefly into the cup as your remove it and place it on a saucer or plate (no squeezing it with your fingers or the strong). Some restaurants serve a selection of tea bags with a small pot of hot water. It’s less messy to put the tea bag into the pot. let it steep, and then pour the tea into your cup.




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