When dining, I hope to be polite but reduce interaction with waiters. The core is to convey needs through a clear and friendly attitude, while avoiding making the other party feel despised. The following are some specific suggestions, focusing on the balance between respect and efficiency： **1. Pre-set dialogue boundaries (non-verbal articles)** -**Line of sight management**: After maintaining brief eye contact when ordering, look down at the menu and use body language to suggest "I am choosing". -**Prop isolation method**: Open the notebook/book and place it flat on the table, and naturally turn your gaze to the information when the waiter approaches to create a working state. **2. Precise speech template (contextualized response)** -Ordering stage: "Please recommend two special dishes from the chef today. It may take us ten minutes to decide" (Set time expectation) -In the middle of the meal: "The heat of this risotto is very professional, we want to taste it slowly now, and we will trouble you again if necessary" (Affirmation + clear requirements) -When I was accosted by the initiative: "Thank you for your introduction, we are discussing some things, and we will ring the service bell if we need to add dishes later" (Euphemistically suspended) **3. Technical assistance strategy** -Make a reservation in advance and note "for business negotiations, please arrange a quieter area" -Use the restaurant's electronic ordering system to operate autonomously (if any) -Place the "Do Not disturb" reminder card discreetly in the corner of the table (some high-end restaurants have such services) **4. Psychological posture adjustment** -When saying "Thank you", cooperate with a quick nod + turn around to form a physical hint of the termination of the conversation. -Maintain awareness of service professionalism: professionally trained waiters can keenly capture the social signals of guests, and moderate coldness will not constitute offense. **Important note**: Avoid using mobile phones as isolation props (easy to appear deliberate), and use paper menus to take notes and other more natural gestures instead. The key is to convey a "polite but focused" aura through a coherent behavior pattern, rather than abrupt rejection. There is no inevitable connection between the quality of service and the level of education. A decent response is itself a respect for the professionalism of the service provider.