Travel Reference
In-Depth Information
But of course the South Koreans do adhere to rules of etiquette, and a basic knowledge
of these will be of considerable help to any non-Korean looking to establish friendships
or do business here. The barrage of personal questions (Where do you work? How old are
you? Are you married?) that often accompanies an introduction is not meant to be intrusive;
it's simply a means to establish where you rank on the social scale and how you should be
treated. Bowing does not carry the same weight it does in, say, Japan, but a polite nod of the
head in greeting or saying good-bye, particularly to people who are older or outrank you at
work, is always appreciated. Gifts and business cards should always be given and received
with both hands, and studied carefully before being put gently aside—never in a pocket or
bag. Asking someone if they've eaten is a polite greeting or expression of concern; by no
means is it an invitation to lunch. Compliments are frequently extended and just as often
politely rejected by the intended recipient. Invitations or requests, particularly from superi-
ors, are rarely refused outright. There are a host of subtle nuances and unwritten regulations
that govern the full spectrum of Korean interaction, but as a foreigner you're partially ex-
empt, and there's no need to worry about mastering all of them. Be humble, smile a lot,
don't do anything you wouldn't do at home, and you should be just fine.
Few venues can be as much of a cultural minefield as the dinner table, and even though
many South Korean dinners are raucous alcohol-fueled affairs, there are still norms to be
observed. With the exception of quick lunches, nearly every meal is communal; soups and
servings of meat are designed to be shared by all, and groups of diners will quite happily
tuck into the same dishes with no apparent hygiene worries. Meals are usually accompanied
by a complimentary cast of side dishes (
panchan
)—seasoned or pickled vegetables, sea-
weed, eggs, and the like—that can be refilled free of charge. Steel chopsticks and spoons
are the standard cutlery, but most restaurants will be able to provide forks on request. People
will usually wait for the oldest or most senior person at the table to begin eating before dig-
ging in themselves; this is also usually the person who will be paying, as splitting the bill
remains a relatively new (and somewhat distasteful) concept in South Korea.
In the past, meals were for nourishment and not social occasions, and to this day
many older people will want conversation over the table kept to a minimum. Beyond this,
however, just about anything goes—in fact, many Koreans believe high-volume eating
(slurping noodles, smacking lips, and so on) expresses appreciation for the food. While
you'll generally be responsible for feeding yourself, when drinking alcohol you should nev-
