Hào Chī - Good Eats!

We have made many great friends while living/working in China, many of which are Ford International Service Employees and their families such as ours.  One of our good friends, Carol Johnson, also maintains a blog to document her adventures in Nanjing China.  I recently read her recent blog which touched on how all of our knowledge of the Chinese culture is growing.  One of the most interesting observations we all have made revolve around the topic of Food and Meals.  No surprise in a culture where eating is the center of socialization, family and business transactions.  I would like to thank Carol for allowing me to post her observations which we completely and 100% can relate to thus far in our time spent in China.  If you are interested you can also check out her blog at:  http://cricketsvoice.blogspot.com/2012/04/hao-chi-good-eats.html?spref=fb. 

Here are some of the conclusions that have surfaced through many China restaurant meals:

·         No one will DIE of a dreadful disease if we share our food.

When ordering from a menu, the custom is to order several dishes that are placed in the center of the table or on a large "lazy Susan" and then to share them with everyone at the table. This works well, unless a certain someone is in the habit of guarding and protecting their meat. If this is the case, it is wise to order a duplicate dish ;)

·         Dig in while it's hot.

In a restaurant an order does not arrive all at once. Food arrives as the cook prepares it and is often 'checked' off of the bill as it's plopped down.  Dishes are not held in the kitchen until the entire order is ready.  In other words, being Western-polite and waiting for everyone at a restaurant table to be served together, just is NOT going to happen.

·         Wait-staff only come when summoned.

The fúwùyuán (attendant) arrives at your table to take your order, bring you food, and bring your bill but ONLY when summoned. A very loud shout of "Fúwùyuán!" will bring her/him your way.  They aren't working for tips (they don't tip in China) and they figure if you want them you will call out to do so. This is very different than the USA.  It would be considered VERY rude to call out "Waitress!" in a US restaurant. 

·         Special orders

Ordering a dish say, without mushrooms or mayo, or with cucumbers instead of pickles, etc. will get you looks like you just jumped off the wrong bus on the wrong street, in the wrong city, naked.  In other words, how they prepare the listed dish is the ONLY way it comes, so save your breath.  Oh, you can try to customize.  But for the most part the order taker will suddenly appear deaf in both ears to your request.  We've learned to pick out what we aren't interested in eating.  Another successful strategy is to frequent your favorite restaurant often, this way over a long period of time they grow accustom to your request ;)  A restaurant owner asked me once, "Why is it you Americans want everything 'special' or 'without this or that?'  Can't you just order what's on the menu?".  I remained mute.  But I wanted to defend the Land of the Free and the Home of the Brave and launch into what it really means to be a US citizen and the privilege of choice and the cost of freedom, etc. :)

·         Bring It, Baby

This culture is very aware of rank.  Higher rank, higher status, means more influence.   In entering a restaurant for a meal you will most likely interact with all of these folks during your food break:  Greeter or two, Hostess to Seat You
Drink Menu and Food Menu person, Order Taker, Beverage Toter or two, Food Toter or two, Dish Clearer & Back to the Order Taker.  Each task is performed by someone in a uniform determined by their job and rank.  I know this isn't that foreign in fine restaurant dining in the USA, but I'm talking about Pizza Hut, here.

·         Are they open or what?

It is not uncommon to approach a restaurant about 1:30pm and be shoo-ed away.  That's because at 2:00pm the lights will go out and the entire staff will put their heads down on the table to nap before the dinner hour which begins a couple hours later. I liken it to the Siesta in the Latin American countries where it's just too dang hot to work so a break is imminent.

·         Míngpiàn?  - (Business Card?)

The wait staff won't approach you with your bill until summoned. "Fúwùyuán!" - remember? Upon arriving with the bill she'll announce the total and she won't go away until you pay her, right there on the spot, in CASH.  As you waddle out, because, yes, you ate too much, be sure and stop at the entrance desk for a míngpiàn so that you can show your taxi driver how to get back at some future date.  Oh, heck, take a few and give one to your friends when they ask, "Where did you eat this weekend?"

·         Do you have a “Cha”? - (Had to add this one Carol, sometime you just want a fork!)

Although we are becoming more proficient with chopsticks, the mastery of this utensil can still become frustrating!

Hope you have enjoyed reading, many thanks to Carol!