Logistics

Hong Kong is very western in its practices so business can generally be conducted as in Jersey. However, Chinese business people in Hong Kong live a dual existence and will appreciate a sensitivity to the Chinese mindset.

Time Difference
All China, inc Hong Kong GMT + 8 hours (no daylight saving)

Language
Mandarin Chinese is the official language in all China, including Hong Kong. However, the mother tongue of Hong Kong Chinese is Cantonese and they use ‘traditional’ Chinese characters rather than the mainland’s ‘simplified’ writing system. Standards of English in Hong Kong are high; in the rest of the PRC they are low to medium. An interpreter is recommended.

Facilities
Beijing, Shanghai and Hong Kong are all modern metropolises with typical facilities and conveniences, including major hotel chains. Mobile phone networks operate on the same system as the UK, so there should be no roaming issues for Jersey mobiles and Blackberries. Wired and wireless internet access is readily available and power cuts are very rare. Drink bottled water.

Service
Service and English language levels of staff in Hong Kong is usually of a high standard. Normal service charges and tips are appropriate. In Beijing and Shanghai, service – partly because of English language level – is often less efficient and much slower. Try to be very clear, calm, patient - and persistent! Service charges are not usually added and tipping is not the norm, except for porters and personal guides.

Transport
Beijing, Shanghai and Hong Kong have good under- and over-ground rail, bus and taxi networks. However, traffic congestion is generally heavy and public transport is difficult to navigate without a Chinese speaker. Addresses and phone numbers should be written in Chinese for taxi drivers. Private cars are readily available but likely to be double the price if ordered through a large hotel. A clear address list should be provided for the driver, preferably in Chinese characters. Hotels will usually arrange private car pick-up and drop-off at the airports, which are all 30 minutes outside the city centre.

Meeting Times
In the PRC meetings should be arranged in advance for Monday to Friday, between 9:00 and 11:30 and 2:00 and 5:00. Avoid public holidays, especially the two weeks around Chinese New Year. Hong Kong works more along Western business lines. Seminars and workshops may be scheduled for evenings or weekends.

Preparation for Meetings
A list of participants in rank order, points for discussion and objectives should be submitted before meetings. Colourful printed material for people to take away and consider is invaluable. Presentations should be engaging, well illustrated and based around real case studies. Principal areas of interest will be practical benefits, especially cost saving. Speak clearly and as simply as possible in view of the language gap, even with interpreters. Remember audiences tend to be passive and unresponsive so encourage people to submit questions in writing. Follow up meetings in writing, including photos if you have them.

Receptions
Drinks receptions in mainland China should be scheduled for 5:30 or 6:00; in Hong Kong, as late as 19:30 is acceptable.

Entertainment
The basic rule is: follow the host!Meals are a standard part of business relationships in China. If you are the last meeting of the morning/afternoon, you should invite your guests/hosts to lunch/dinner.

Seating
The host should sit facing the door with the most senior guest on their right and the second most senior on their left. The second most senior host will sit either opposite the host (with their back to the door) or next to right of the most senior guest and the alternating pattern of host and guest in descending order of seniority continues.

A Chinese banquet may involve a dozen dishes so pace yourself! Fruit (or soup) is usually the last dish and the sign that the meal has finished. The principal host will often serve the guests around them before inviting others to help themselves. Hosts will often serve the guests around them and you should at least try whatever you are offered out of courtesy. Leaving some food on your plate shows that you don’t want any more and that the host has provided enough.

Toasts
The host opens and closes the banquet punctually with a toast. People may stand to give and receive toasts, holding their glass with two hands at chest height and making a platitudinous speech of not more than two minutes. You should try to hold your glass lower than your opposite to ‘give face’ and toasts should be reciprocated (by the guest of honour on behalf of all guests). Toasts are generally made with a strong spirit called bai jiu, the most famous brand being Maotai, but may also be made with wine or beer. Toasts traditionally end with ‘gan bei’ which means ‘down in one’ (literally, ‘dry glass’) but increasingly ‘ban bei’ (‘half cup’) or ‘sui yi’ (‘as you wish’) may be proposed instead. Tea or other soft drinks (esp clear ones like Sprite) are now accepted as a respectful substitute if you explain you don’t wish to drink alcohol. Tea will usually have leaves floating in it, which can be blown out of the way or pushed with a lid.

Place settings generally include: a bowl for rice and/or soup; a small plate for main courses; a small dish for sauces; a porcelain spoon and chopsticks (plus a chopstick rest) to eat with; a tea cup; a small glass for toasting; a water/beer glass; and a wine glass. Knives and forks may be available. Make sure you lay chopsticks across the bowl or on the rest - if they are allowed to stick up they look like incense sticks for the dead!

The host will make clear when the meal is over, usually with a word of thanks and a final toast. Chinese guests generally leave en masse immediately.