Chinese restaurants are staffed in a way similar to Western restaurants. The big differences between them are the structure of the dishes and the way of serving them. This part, therefore, introduces Chinese table manners, which is mostly likely to cause cultural misunderstandings. In order to train the serving staff and also enable them to explain to the foreign guests in a Chinese restaurant, understanding of Chinese table manners is of great importance.

Where to sit

    Large groups sit at round tables of 10 seats or more. The place of honor for the chief guest is opposite the door or entrance and the chief host sits next to the chief guest. Alternate host with guest until the least important person sits with back to the door.
How and what to order:
    
    Usually the host orders, though the guest(s) should be consulted: Are they vegetarian? Muslim? Do they eat spicy food or not, etc. Try to order a balanced meal: cold and hot dishes, vegetable dishes and dishes with meat, even numbers of each. Usually for a banquet: total cold dishes 4, 6, or 8, total hot dishes 6, 8 or 10.

How to eat:
Invite guests to sit down first!
Drinks first—Serve your guests first!
Toast by the host.
Cold dishes next—Serve your guests!
Hot dishes next—Serve your guests!
Toast by guest of honour.
Soup and main food

Some taboos in Chinese table manners
　　  1. Never stick your chopsticks upright in the rice bowl, lay them on your dish instead. Otherwise, it is deemed extremely impolite to the host and seniors.
　　　2. One shouldn’t point the mouth of the teapot to others. This has the same meaning of using the finger to point to somebody, that’s very impolite to the one that be pointed. Therefore, the spout should always be directed to where nobody is sitting, usually just outward from the table.
　　　3. Never tap on the bowl with your chopsticks, because that will be considered as the insulting behavior to the host or the chef.

      In China, food is usually shared: everyone has a place set with an empty saucer, chopsticks, and often a spoon. Dishes and soup are set in the middle for all to share, while rice or noodles etc. are eaten out of individual bowls. Chinese banquets commonly have 12-20 courses in succession and can last for hours, but the dinner is over when the host stands up and offers the final toast.

 　Usually, when it is time to end the meal, the host looks around at the guests to check if they are ready to go. If they are, the host might say, “Well / Zenmeyang? .... Thank you for coming ....” and rises slowly to leave. Hosts escort guests to the door and stay behind until they go.

     If you want to pay the bill, be quick about paying the bill. You might slip away when the meal is about done and ask for the bill (“jiezhang” or “maidan”). There is no tipping. It is quite acceptable and environmentally responsible to ask for “doggie bags” for any leftover food (dabao).