Patrizia Yeung founded YiLi International Etiquette in 2018 to educate the city on proper social and business etiquette.
There might be no better individual in Hong Kong to study the art of etiquette than Patrizia Yeung, a master of manners in her own right who has forged her passion into a career teaching others how to behave and impress.
With a background in public relations and events, strong handshakes, formal introductions, and the trading of business cards are Patrizia’s bread and butter.
To assist Hong Kongers in becoming more refined when dining out, conducting business, and influencing others, Patrizia turned to the world of courtesy in 2018 when she founded YiLi International Etiquette (YiLi), Hong Kong’s first boutique finishing school offering both Western and Chinese etiquette courses.
“Being brought up in a traditional Chinese family, I learnt about obedience and the proper ways of behaving since I was a kid,” Patrizia tells Foodie. “I enjoyed the traditions.”
During her stints in corporate communications and professional MC work, she was exposed to varying industries and cherished how vital workplace etiquette can be when it comes to communicating across cultures.
In 2017, Patrizia ventured to London and Shanghai to study at two prestigious etiquette schools to dually absorb finishing skills for Western and Chinese etiquette. A year later, she began her work educating both Western and Chinese organisations and businesses in Hong Kong on how to behave with grace and candour.
For Patrizia, stereotype-breaking is part of her work in Hong Kong in order to clarify that proper etiquette and manners are not just matters for royalty. “Etiquette […] is not just for the affluent, the upper class or professionals, but for everybody. But etiquette is also not only about table manners,” she says.
“We divide etiquette into two categories, namely social etiquette and business etiquette. Table manners or dining etiquette happen in both scenarios. No matter the social occasion or business event, we teach people how to conduct themselves properly.”
Taking into account Hong Kong’s frenetic energy and rush to work, eat quickly, and socialise hard, her company shares guidance on what manners are important when dining and sharing company across the table.
“Being punctual is a simple thing that people ought to follow. Some people like to be fashionably late, yet it is important for people to know about the roles of the host and the guests as well. When you are a guest, you have duties to be a good guest.”
“Things such as chewing with your mouth open and taking too long to let the camera eat first – people forget these things. It is important to build manners into our muscle memory, and it is always good to have that set of knowledge in your head so that you can choose how to behave at a certain occasion.”
Patrizia has worked with MTR, Microsoft Hong Kong, Hong Kong Trade Development Council, AllianceBernstein, and University of Hong Kong, amongst other prestigious local institutions, to train employees in social and business etiquette. During business meetings, lunches, and introductions, the correct manners, she says, are vital for smooth operations.
Her finishing school, embodying the same techniques propagated by Europe’s royal families, educates on personal image, grooming, public speaking, body language, modern communication, and even afternoon tea etiquette.
Hong Kong is embracing a new wave of tourists flocking to its attractions and restaurants, and with that, there has been criticism of the city’s brash attitude of chefs, servers, and restaurateurs.
Answering why Hong Kong needs etiquette from both hospitality workers and diners, Patrizia states, “Etiquette is needed all around the world, not only in Hong Kong. People in Hong Kong may want to have more awareness on the importance of etiquette because etiquette helps you with your impression.
We need to have good manners [in our restaurants] so that we can show the rest of the world that we are ready to welcome visitors and people will feel at ease. Good manners is not about knowing which fork or knife to use, but it is about the sense of being considerate.”
Patrizia advises not only Foodie’s readers but Hong Kongers in general to better their patience and consideration for those serving us in the Hong Kong dining scene. “I want awareness for people to respect who they are eating with. “
“I see a lot of people, like couples or even friends, they’re just sitting at the same table, but they’re not talking to each other throughout the whole meal. People are stuck to their phones, watching videos and playing games. The dining experience is an experience that is shared, and especially for Chinese people, it is a good time for us to share as a reunion time.”
Patrizia explains that individuals and businesses seek YiLi’s services to study dining etiquette, on top of a basic understanding of what behaviour is suitable when dining with guests. In a professional setting, seating arrangements, the use of napkins and chopsticks, and communication of dining budgets are all taught to guests eager to study the art.
In a world enthralled with the power of artificial intelligence, the etiquette master is resolute that this new technology will not replace humans and, more importantly, good manners.
“People say that AI is going to replace human beings and they are going to do a lot of work and etiquette may not be even possible anymore. Yet etiquette is the thing that sets us apart from machines. We have a crucial distinction between humans and machines.
“A machine can answer a lot of questions, but they do not have the capability to navigate complex human interactions, they can’t interpret emotional undertones of a conversation, and they don’t know how to respond with empathy.”
At restaurants, business settings, and with dear friends and family, Patrizia argues that, above all, etiquette and manners are a vital path towards a more friendly and respectful Hong Kong.
For those seeking more information about YiLi International Etiquette’s Western and Chinese business and social etiquette courses, head to their website here.
