In South Korea, a unique social and workplace phenomenon, perhaps as important as daily work itself, exists: "Hoi-sik" (회식). It's more than just a meal; it's a microcosm of South Korean social structure, interpersonal relationships, and workplace hierarchy.
✅ Hoi-sik: More Than Just Eating
Hoi-sik, as the name suggests, refers to a "gathering for a meal," typically a meal shared by colleagues, superiors, and subordinates after work. It usually takes place on a weekday evening, often at a barbecue restaurant, fried chicken shop, or traditional Korean restaurant, with soju, beer, or a mixture of both—"deep-water bombs"—as the main dishes.
The core purpose of Hoi-sik is to break down rigid hierarchical boundaries in the workplace, promoting emotional exchange and team cohesion through relaxation and the effects of alcohol. For Koreans, sharing drinks is considered an important ritual for building trust and strengthening interpersonal relationships.
✅ The "Unspoken Rules" and Hierarchy at Dining Parties
Although the atmosphere at dining parties is usually lively, it's not a completely relaxed occasion; subtle "unspoken rules" and hierarchical order still exist:
• Seating and Ordering: The eldest or highest-ranking person usually sits in the innermost seat of honor, and the power to order food and pour drinks is often delegated to those of lower rank or newer employees.
• The Art of Pouring Drinks: When pouring drinks for superiors or elders, the bottle must be held with both hands as a sign of respect. When receiving a drink, one should hold the glass with both hands or at least support the bottom of the glass with one hand. This set of actions reflects the strict "superior-subordinate" etiquette in Confucian culture.
• Toasting and Covering One's Mouth: When a junior toasts a senior, they must stand up or bow slightly. More typically, when an elder drinks, the junior must turn their head to the side and cover their mouth with one hand, showing respect and avoiding the elder's view. This is a traditional custom of "not letting elders see one drinking."
✅ Second, Third, and Even "N" Gatherings
A formal dinner party rarely ends in the first round. The standard Korean dinner party process typically goes like this:
1. First Round (Il-chul): Main course (grilled meat, staple food) + alcohol. This is the stage for building rapport and serious conversation.
2. Second Round (Il-chul): Usually at a bar, karaoke, or pub. At karaoke, superiors and subordinates sing and dance together, igniting the atmosphere and providing a moment to further release stress and build rapport.
3. Third Round (Sang-chul) and Beyond: Some people continue to coffee shops, other pubs, or arcades until late at night or even the early morning.
This multi-round dinner party culture puts immense physical and time pressure on working professionals, but it is precisely this experience of "staying up all night together" that is seen as a test and demonstration of team loyalty.
✅ Controversy and Change in Contemporary Culture
With changes in the social environment, especially the rise of the "work-life balance" concept, South Korea's banquet culture has begun to face challenges and controversies. The younger generation is increasingly resistant to this mandatory, time-consuming form of gathering, believing it encroaches on their personal time.
Therefore, many companies have begun to promote "flexible banquets" or "cultural banquets," such as holding them during lunchtime to avoid drinking alcohol in the evening or replacing it with movies, sports, or coffee parties.
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