Japanese people are quite happy to consider that their customs and codes of politeness are so particular that a foreigner (gaijin) could not possibly be expected to understand and carry them out correctly. So as a gaijin, most of your faux pas will be kindly tolerated. The following however, are useful to know and will avoid causing offence or embarrassment.

Greeting

• The Japanese phenomenon of bowing is well-known outside Japan. The deeper the bow, the more respect shown.
• As a foreigner, it's best to avoid bowing. Getting the posture, the angle and the degree of respect right takes the Japanese themselves years of practice. A handshake is best, and perfectly acceptable, particularly in business or professional circles.

Shoes

• The general rule is that footwear should be appropriate to the cleanliness of the floor. Try to be aware that passing from one area to another in a private home or in Japanese-style accommodation may involve a change of (slip-on) footwear.
• Take shoes off when entering Japanese-style accommodation or a private house. A pair of slippers will be provided (but may be a little small for foreigners!).
• When stepping into the bathroom/toilet, use the special slippers provided.
• On traditional style tatami matting, socks are the only appropriate footwear (not slippers or bare feet).

Eating

• Don't pour a drink for yourself, wait for someone to do it for you. As they do so, hold the glass or cup. Offer to pour drink for your neighbour or fellow-guest.
• Don't stick chopsticks vertically in the (rice) bowl and leave them there. It's a sign of death (funeral rites).
• If transferring food from a serving bowl to a person's plate, turn your chopsticks round and use the other ends.
• As far as possible, let your host choose the dishes for you, and do not make special or exacting requests to the staff.
• It is normal to lift soup and rice bowls to your mouth so that you don't spill food. It is also generally acceptable to slurp certain foods, especially noodles.
• Do not eat directly out of a shared dish. Take what you want (using the top end of your chopsticks) and put it on your own plate first.
• Chopsticks should not be used to skewer food, or to point at things or people.

Sitting

• In private homes and traditional restaurants, tatami rush matting is used on the floor, and meals are taken seated on the floor rather than on chairs. The formal way of sitting on the floor is the "seiza" position, kneeling, but this can be uncomfortable to do for any length of time, if you are not used to it. For men, an alternative is to sit cross-legged. Women may put both legs to one side.
• Many restaurants have special low tables set into a recessed floor, allowing diners to sit on the floor but with their feet down in the recess, for a more comfortable position.
• The "best" seat (kamiza), given to most important guests, is that further from the door, or in the middle of the table facing the door. The host or least important person sits next to the entrance.

Titles

• In keeping with the Japanese regard for status and respect, a variety of titles are used when addressing people, either on their own (eg. sensei, "teacher") or added to someone's name (eg. Suzuki-sama) to show the relationship to the speaker. The main ones are listed on the "spoken Japanese" page.
• It is politer to use someone's name when speaking to them directly than to use any form of "you".

Business cards (meishi)
These are universal in commercial and professional circles, and their correct handling is a basic of doing business.

• When exchanging business cards with someone of higher rank, do it standing up.
• Do offer your business card with both hands, turned round so that it faces the recipient (Japanese side up, if your card has one!). Take any offered card with both hands, and take a moment to note the name and title or function of the giver.
• Don't write on a business card, fold it, tear or otherwise deface it, or put it straight in a pocket (especially a back pocket). If discussion follows seated at a table, keep it out on the table in front of you until the end of the meeting. When putting it away, do so carefully in a shirt pocket or your business card holder.

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