One area of importance in cross cultural awareness is the different dining etiquettes of the world. Understanding dining etiquette can help international business people polish their conduct and behaviour while dining or entertaining.

Cross cultural dining etiquette involves considering the following points:

• Seating – is there a protocol as to who sits where? Should one wait to be seated? Is it acceptable etiquette for men/women to sit next to one another? • Eating - what utensils, if any, are used? Is it a knife and fork, hands or chopsticks? Is there any etiquette around using them? • Body language – how should one sit? Is it bad etiquette to rest elbows on the table? If seated on the floor what is the correct position? • Conversation – is the meal the proper place to engage in conversation? If so, is discussing business appropriate? • The food – what foods are common to eat? Is it good etiquette to compliment the cook and how? Does one finish everything on the plate? Is it polite to ask for more. • Home/restaurant - what differences in etiquette or protocol would there be? Does one take a gift to the home? Who pays the bill at a restaurant?

By way of outlining some of the cross cultural differences in dining etiquette across the world, the following countries shall be used as examples:

Dining Etiquette in Germany

• It is good etiquette to remain standing until shown where to sit. • Table manners are continental – fork in left hand and knife in right. • Do not begin eating until the host signals to do so. • It is bad etiquette to rest elbows on the table. • Try and cut food with the fork as it compliments the cook by showing it is tender. • Everything should be eaten on the plate. • Indicate you have finished by lying the fork and knife parallel across the right hand side of the plate.

Dining Etiquette in Japan:

• An honoured guest sits at the centre of the table furthest from the door and begins eating first. • Learn to use chopsticks – never point them, never pierce food with them, rest them on the chopstick rest when breaking for drink or chat. • It is good etiquette to try a bit of everything. • Conversation is subdued.

Dining Etiquette in Turkey:

• Meals are a social affair. Conversations are animate and loud. • The head of the family or honoured guest is served first. • It is good etiquette to insist the most senior is served first instead of you. • Asking for more food is a compliment. • If taken to a restaurant, Turkish dining etiquette has strict rules that the one who extended the invitation must pay.

Dining Etiquette in the USA:

• The fork is held in the right hand and is used for eating. • To use the knife, the fork is switched to the left hand. To continue eating, the fork is switched back to the right hand. • If you are more comfortable eating in the Continental manner it will not offend anyone. • Foods or drinks can be refused without causing offense. • Many foods are eaten by hand.

Dining Etiquette in the Middle East:

• Guests are honoured with prime choice of meats – head, eyes, etc. • Eaten with right hand only. • Meat is torn by holding down the piece against the dish and ripping off a desired amount with forefinger and thumb pressed together • Rice is scooped up. • Do not be afraid of making a mess. • If you are finished leave food on your plate otherwise it will be filled immediately. • It is proper etiquette to compliment the host on the food and his hospitality.

The above are a very small number of examples of cross cultural differences in dining etiquette. It is prudent to try and ascertain some facts about the dining etiquette of any country you plan to visit on business. By doing so you present yourself to the best of your ability and maximise the potential of your business trip.

Keywords: cross cultural dining etiquette business abroad

About the Author
Neil Payne, London, UK
http://www.kwintessential.co.uk/cross-cultural/cross-cultural-awareness.html
After many years of travelling and working in the Middle East and Islamic world Neil undertook an M.A in Middle Eastern Studies. After the successful completion of the course he worked as a cultural consultant, teacher and translator. Neil is now the Director of London based cross cultural consultancy, www.kwintessential.co.uk