Ethics rules of conduct at the table. Basic rules of etiquette at the table. It is also important to consider some other points.
Everyone knows that knowing and following the rules of table behavior is extremely important because ethical table behavior helps us feel confident and comfortable.
The inability to use a knife and fork should not deprive us of the pleasure of spending time in a fine restaurant. Here are some basic rules of conduct in restaurants and in fine societies in general.
In the restaurant: menu selection, ordering, tips
Near the mirror in front of the entrance to the restaurant, you can straighten your hair, but you cannot comb your hair or tint - this is done in the ladies' room. A man enters the hall first.
In the wardrobe, leave a coat, umbrella, bags, a case with documents (if you are not having a business meeting), but not a handbag.
It is permissible to arrange a meeting on the street if you do not like to go to a restaurant alone. But according to the rules, the one who invites comes earlier and waits at the table.
The man orders the dishes, he also chooses the wine. True, he can consult with you, ask about your wishes. The man communicates with the service staff - head waiter, waiter and sommelier.
If you have invited a business partner to dinner, it is better to place and pay for the order in advance. Business is not talked about until food and drinks are selected.
The one who invited pays the bill, even if it is a business lunch and the invitee is a man.
If a large company dines, everyone pays for himself, while the husband always pays for his wife.
Taboo... It is unacceptable to knock with a spoon, calling the waiter. You cannot demand an account when a partner or a partner finishes coffee - even if you are in a great hurry. It is not polite.
NB! In the restaurant hall, do not move the chair yourself - wait for your companion or head waiter to do this. Stand still without bending your legs or looking back.
If you are in a restaurant with a company and invited a friend to join, introduce him to everyone present.
In the restaurant, it is customary to leave a tip in excess of the amount indicated in the invoice in the amount of 10% of the order value. In Ukraine (in all high-class restaurants) and in Germany, the cost of service is included in the invoice, and you can limit yourself to the amount indicated in it.
There is an unspoken rule: tips are left in bills. It is permissible to check the account for "errors". And if you are unhappy with the service, you don't have to leave a tip.
Code of Conduct
You need to sit at the table at a comfortable distance - not too close, but not too far away - the distance should not exceed the width of your palm.
In no case should you put your elbows on the table, you can only put your wrists on the table for a short time. However, women are allowed to lean slightly on the table if absolutely necessary.
When using the appliances, your hands should not touch the table at all. While eating, if you have one hand free, do not keep it under the table - this is bad form.
You should always sit on a chair evenly, you can only slightly bend over the plate while eating. You need to sit at the table straight, but at the same time, free, so that you do not get the impression that you are uncomfortable or uncomfortable.
Place your personal linen napkin on your lap. She should not wipe her lips and hands while eating. To do this, there must be paper napkins on the table.
After you have finished eating, you can lightly touch your lips with a linen napkin and wipe the ends of your fingers.
If women have painted lips, they should only use paper napkins.
Naturally, in no case should you use any napkins at the table as a handkerchief. At the end of your meal, simply place the napkin on the table.
Even if you are very hungry, you must eat slowly, quietly. Chew with your mouth closed and never slurp or blow on food to cool it down.
Don't talk while eating.
Don't insist on food choices for your tablemates.
Even if the dish was delicious, you cannot wipe the bottom of the plate with a slice of bread.
At a large table, all common dishes should have their own utensils, for example, special forks, spoons or tweezers. With these devices, and not personal ones, it is necessary to take and put food from the common dish on your plate. In no case, do not take food from a common dish with individual devices.
If the desired dish or, say, the salt shaker is at a great distance from you, do not reach for them across the entire table. Ask a neighbor or waiter to serve them to you.
If you need to temporarily interrupt the meal, in this case, put the knife and fork on the plate as they were held: the knife - with the handle to the right, the fork - with the handle to the left.
If you have completely finished your meal, arrange the cutlery as follows: the knife and fork are next to each other, parallel to each other, and the handles of both items are pointing to the right. This means that you have completed your dinner (lunch, breakfast, lunch) and the plate can be taken away.
If you are full, it is not necessary to finish the dish to the end. This rule also applies to alcoholic beverages.
Table etiquette
Bread
Bread is eaten in pieces, which are broken off from the large piece taken. It is not customary to bite off directly from this piece.
By the way, they take bread with their hands. In the same way, they take a cake, cookies and fruits. Sugar in cubes is also taken by hand or with special tongs if they are lying side by side.
In case you want to spread butter on the bread, gradually break off small pieces, press them against a plate with your fingers and spread with butter. By the way, butter and pate are taken from common utensils and put on a plate and only after that they are spread on bread. Caviar can be spread immediately on bread.
Bread buttered should not be cut with a knife.
If there is a small bread plate near you, then the bread must be transferred from the common plate to it. This is what it is designed for. The butter is also placed with a clean knife on the edge of the same plate. The same is done with caviar, but instead of a knife, a small spatula is used for caviar.
Sandwiches, served before the feast, are eaten by hand, and at the table with a fork and knife.
Sometimes a buffet sandwich is multi-tiered and disintegrates in the hands, does not fit in the mouth. Such a sandwich should be put on a plate and use a knife and fork (if there are no cutlery, use paper napkins).
Meat
Pork and lamb chops, fillets, steaks, liver and other similar dishes are eaten using a table knife with a fork: gradually cut off small pieces without slicing everything at once. In this case, the knife is in the right hand, and the fork is in the left. When cutting a dish, the fork must not be held perpendicular, but only at an angle to the plate.
Meatballs, cabbage rolls, omelets, cutlets, and other soft dishes that do not involve the use of a knife are eaten with a fork, which is held with the right hand, helping oneself with a knife. But it is not customary to cut dishes with a knife.
The kebab is removed from the skewer with a fork or the blunt side of a knife.
The sauce is poured over the meat, not the side dish.
Pierce the Kiev cutlet near the bone so that the oil drains out, and cut off piece by piece. Attention: do not take her by the bone and papillote!
The bird is eaten with a knife and fork. In this case, it is not necessary to completely cut off all the bones. At home, you can afford to take a chicken leg in your hand.
Meat with vegetables. There are conflicting recommendations on how to eat such a dish. According to the first, the meat should be cut into small pieces and the knife should be set aside. According to the second, you should not let go of a knife from your right hand for a minute, and a fork from your left. The first rule is that the Americans are guided. In the European sense, this method is far from elegance. Following the second recommendation, it will be correct to cut off a piece of meat, holding it with a fork. Put mashed potatoes on a cut piece of meat, chopped on a fork.
If peas or other vegetables that are difficult to hold on a fork are served with the meat, then you can do this: holding the meat with a fork, cut off a piece, then turn the fork with this piece and put the vegetables in it; vegetables can be placed on the cut pieces of meat, as much as can be retained.
When the meat is finished, holding the fork in your right hand, finish eating the peas (do not put the peas with a fork, but dial on it like on a spatula).
If the potatoes are served whole, they should not be crushed on a plate.
Salad served with meat on a separate plate should be eaten from the same plate, picking up little by little in order with what is on the main plate.
A fish
The fish is eaten with a fish appliance or with a fork and knife. In the case when there are no special devices, the fish can be eaten with two table forks.
If a spatula and a fork are fed to the fish, then the spatula is held in the right hand and the pieces are held, and the fork is held in the left and the bones are separated.
If two forks are served with the fish, one is used for eating and the other for separating the bones.
If one fork is served to the fish, then they take it in the right hand, and in the left hand - a piece of bread.
If the fish is served whole (boiled or smoked), then first the upper part of the fillet is separated from the skeleton and eaten, then the spine and bones are separated. Set aside and proceed to the second part. After this dish is eaten, the fish skeleton should remain on the plate.
If a fish bone remains in your mouth, it must be discreetly placed with the tip of your tongue on a fork and set aside on the edge of the plate.
Cold fish dishes are eaten using snacks.
Boiled and hot smoked sevruga, sturgeon, beluga are eaten only with a fork.
A slice of lemon, served with cold fish, is applied to the lips after the fish is eaten.
Oysters are served open in restaurants. First, squeeze the lemon into the sink, then take the oyster in your left hand and use a fork to separate the pulp. Eat it with a special appliance.
Crayfish are eaten by hand. At the same time, there should be bowls of moderate temperature water on the table in order to wash your hands after eating. Sliced lemons are usually present in such water, less often rose petals are used. Also, along with such vases, there must be clean napkins, cotton or paper, which must be removed immediately after the end of the meal.
Asparagus and "tobacco" chickens are also eaten in a similar way.
For lobster / lobster, a special set is used: tweezers, special short fork and spatula. The carapace of the lobster is cut with tweezers starting at the back. The claws are cut in the same way. Soft meat is removed with a special long fork with two prongs.
It is also customary to eat shrimp with your hands.
Snack
If you decide to try a snack, place it on a plate and eat it with a fork and knife.
Cheese, poultry, ham, sausage and other natural meat dishes are not cut into small pieces at once. It is necessary to cut such dishes, using a knife and fork, gradually.
An appetizer, such as ham, should not be placed on a piece of bread.
If the sausage is served unpeeled, then each piece is peeled on a plate with a knife and fork. Dry sausage is eaten with skin.
A soft-boiled egg is placed in a special glass, then the top is hit with the edge of the spoon. If the tip does not bounce off, you can remove it with your fingers. Eating an egg is supposed to be done with a spoon.
Scrambled eggs can be eaten with a spoon or fork, depending on the consistency.
Sausages and sausages in thin skins can be eaten without removing them.
All types of cheese are served after meat dishes. Take cheese in portions.
Spaghetti or straw pasta is very difficult to eat in a way that looks good. There are three ways:
The first method suggests using a fork and spoon. The spoon should be held in the left hand. Dip the edge of the spoon into a plate, wrap the pasta on a fork in the recess of the spoon. After winding some pasta on a fork, cut off this portion with a spoon.
The second way: hold the fork like a knife prepared for cutting. Dip a fork into the thick of pasta and raise them up, separating a small portion. Then again lower the fork with pasta into the plate, wind it around the fork and quickly send it into your mouth.
The third way: chop pasta on a fork, wrap a portion of pasta on it (while keeping the fork upright). The basic rule is to type no more than 2-3 strands of pasta on a fork.
The salad is eaten with a fork. A knife is used to cut large pieces or lettuce leaves.
Do not cut green salad with a knife as much as possible. If it is served in such a way that the leaves are too large, then you need to cut them with a fork or carefully wrap the leaves around it, and eat, trying not to leave traces of sauce on the chin.
The pate can be taken with a knife, but, as a rule, the pate is eaten, separating small pieces with a fork. Spreading pate on bread can only be in the family circle.
Mustard and salt are taken in small spoons. Place the mustard on the bottom of the plate on the right side.
Soups, broths
It is not customary to eat up soups without a trace; according to the rules, a small amount of soup remains in the plate. Nevertheless, in a home circle, you can finish the soup by tilting the plate away from you.
Soups are eaten with a spoon, picking up from themselves and bringing them to the mouth with a wide edge.
A spoon is used if it is necessary to catch croutons, eggs, pieces of meat floating in the soup.
A spoon is also used if the soup is served in a double-handled cup.
If the soup is very hot, you should not blow on it to cool it down, you should not stir it with a spoon. It is better to wait a while until it cools down.
There should be enough soup in the spoon so that it does not overflow from it.
The soup spoon is not placed on the table, but is left in the plate after the meal.
The broth should be eaten with a dessert spoon, bringing it to the mouth with a sharp end, slightly obliquely.
Broths, soups, which are served in cups, should be drunk like coffee or tea, without using a spoon.
When you eat the first course, do not sip, eat silently.
If there are dumplings, noodles, or potatoes in the soup, crush them with the edge of a spoon.
The chicken in the broth is the first and the second at the same time, so first they eat the broth with a spoon from the plate, and then the chicken pieces - with the help of a fork and knife.
Fruits
Fruit served on the table is not tested for strength and is not selected.
Bananas are served unpeeled and eaten by hand.
The oranges are peeled and sliced. They eat them with their hands. Place the bones on a plate.
It is recommended to peel as follows: cut the peel crosswise, remove it and divide the orange into slices. Neither oranges nor tangerines can be spirally peeled.
The grapefruit is served crosswise, the middle is removed from the rind, but remains inside. It should be eaten with a spoon, you can sprinkle it with powdered sugar.
It is customary to cut watermelons and melons into medium-sized slices, served with peels and eaten with a fork and knife. Having taken a piece from the common plate, it must be put on your plate with the peel down, then cut a thin slice with a fruit knife. and, having freed it from the seeds, send it into your mouth on a fork.
It is permissible to eat melon with a spoon.
The mango should be cut in half on your own plate. It is eaten with a spoon, after removing the bone.
The pineapple must be peeled, cut across into thin slices and placed on a plate. Pineapple is eaten with a fork and knife.
Apples and pears are cut lengthwise into 4-8 pieces with a fruit knife, after which the seed nest is removed. The resulting pieces are no longer cut, but bite off from them.
Most aesthetes cut these fruits into four parts, put them on a plate, and then, taking a slice on a fork, peel off the skin with a knife. The hardest part is keeping the treat on a fork. The peeled piece is then eaten on a plate using a knife and fork. It is permissible to peel the fruit in hand, but eat it on a plate with a knife and fork.
Peaches are cut in half with a fruit knife, the seeds are removed with a knife and eaten by hand.
Cherries and cherries should be taken by a twig and sent to the mouth. Spit out the bone, if possible, imperceptibly into a fist, and then onto your plate.
You can do the same with grapes. But grapes are usually eaten whole. It is unacceptable to spit bones directly onto a plate or collect them in an ashtray.
Break the plums with your fingers, put the bone on a plate.
Raspberries, blueberries, strawberries, strawberries or other berries are eaten only with a spoon.
Strawberries should be served peeled without a stem. It is not nice to crush strawberries served with sugar and sour cream on a plate. The resulting mass does not look very aesthetically pleasing. The same rule applies to strawberries.
Compote served in a vase is eaten with a spoon. Drinking straight from a vase is ugly. Fruit seeds are spit out on a spoon and placed on a plate standing next to or under the vase.
Beverages
If any drink is offered before a meal, then you must first swallow everything that is in your mouth and only then drink it down. It is advisable to wipe your lips with a napkin before that.
It's ugly to top up drinks only for yourself. First, offer to top up the drink to your neighbors at the table.
Coffee is served with pre-diluted sugar or cream.
A teaspoon is intended for stirring sugar and cream, after which the spoon can no longer be used. They just put it on a saucer.
Tea and coffee are not poured into a saucer.
Alcoholic drinks must also be drunk correctly.
Cocktails are drunk in small sips with breaks.
You can drink vodka from a small glass right away, but remember that the glass can be refilled.
You can drink vodka, starting from the third or fourth glasses (of course, if necessary), you can little by little, since it is not customary to change the portion in such a situation.
Drinking after toast to the bottom is possible only on special occasions. This is now optional.
Whiskey is served with ice. Sometimes it is diluted with soda water.
Wine, as well as liquor, should preferably be taken in small sips.
Champagne and other sparkling wines are desirable, but not necessary, to drink immediately.
Cognac is also drunk in small sips, but with a longer break. At the same time, the glass can be in the hand, since the cognac loves warmth.
With what dishes what drinks should you drink
Usually lunch or, in some cases, dinner starts with cold snacks. Dry white wines are served with such dishes.
Light red wines are suitable for meat salads or ham.
White wines of moderate strength are served with turkey, chicken, veal liver, hot ham, fried or baked fish.
Red dry wines are suitable for meat dishes such as steaks, pork cutlets, stewed liver or smoked sausages.
Long-aged red wines are more suitable for bushmeat.
The same wines are served with vegetables as with meat, with mushrooms - exclusively red wine.
For sweet dishes, respectively, sweet dessert wines with a high alcohol and sugar content, liqueurs or sweet sparkling wines are served.
Dry white wines are well suited to cheese with a delicate and delicate taste.
Tart wine should be served with spicy and savory cheeses.
Red wines are perfect for wild meat and other dark meats, but only white wines for white meat, poultry or fish.
Both white and red wines work well with goose or pork, but these should be well-aged and strong wines.
Dessert
For desserts, there are special cutlery used to eat puddings, ice cream, cakes, creams, and more. When coffee, tea or sweets are served, all unnecessary dishes are removed from the table and vases with jam, sweets or cookies, plates with thinly sliced lemon, sugar are displayed.
If a pie or cake is served, a separate dessert plate is placed at the table for each guest, a dessert spoon or knife is placed to the right of this plate, and a dessert fork is placed to the left.
Coffee or tea is placed near the plate on the right side with the handle turned to the left.
The cream is served hot in a special bowl, which in turn should be on the saucer.
Cakes and tarts are eaten with a dessert spoon. Do not use a fork and knife.
Puff pastry and shortcrust pastry pies are eaten by hand.
Cakes and pastries are taken with a special spatula. Soft - creamy and biscuit - eaten with a dessert fork (if there are none, you can use a spoon), crumbly can be taken by hand.
Jam and jelly are spread on bread with a knife.
Ice cream is eaten with a dessert spoon or teaspoon.
These are just the basic rules that an educated person should know.
Table etiquette
General rules of conduct at the table
General rules of conduct or etiquette at the table are the minimum that every cultured person should know.
Sitting at a table, you should only rest your wrist on its edge. Women are allowed to lean on the table with their elbows for a short period of time.
You cannot roll up bread balls, play with devices, a glass, fold the edge of the tablecloth into a tube, stretch your legs under the table to the full length and perform other similar actions.
In the process of eating, you should not spread your elbows and bow your head low over the plate. The head is only slightly tilted and a fork or spoon is brought to this height. Blowing on hot food and drinks, "chomping", sipping are not encouraged.
If you drink a drink with food, first swallow what is in your mouth. And first, it is advisable to wipe your lips with a napkin to avoid traces of greasy stains on the glass.
It is unethical to refill the bottle only for yourself. Taking a bottle or decanter, they first offer it to a neighbor at the table.
Cocktails are drunk in small sips, taking breaks.
Drink vodka from a small glass immediately.
Wine, like cocktails, is consumed in small sips from a glass.
Cognac is also drunk in small sips, with a break.
Champagne is allowed either to drink immediately, or a little.
Compotes are usually poured into compote cups. They are not drunk, but eaten with a spoon along with liquid. If cherries or cherries are present in the compote, then the seeds should be carefully spat out into a spoon, and then folded on a saucer. In no case should you drink compote from a cup, then eat fruit, the remnants of which are put back into the cup - this is a very bad form.
In no case should you sit down at the table with a cigarette.
A woman's lips painted with lipstick should be wiped with paper, not linen, napkins.
Sitting at the table, they do not cut bread with a knife, but break off small pieces; you should also not dip bread in the sauce.
The use of a knife in the process of eating pasta, noodles, noodles, fish, hodgepodge, omelets, puddings, jellies and vegetables is excluded. In this case, only the plug is used.
If there is no spoon in the salt shaker, they collect the salt with the tip of their knife, but at the same time clearing it of foreign contamination.
It is permissible to cut pancakes or pancakes, chopped schnitzel, vegetable cutlets, dumplings with a knife. Alternatively, only a fork can be used.
Small pieces of bread can be spread with butter from your own plate.
It is allowed to spread a piece of bread with butter and bite off the resulting sandwich, and not cut it off with a knife. At the same time, oil is taken a little from the oiler on the edge of the plate. Buttered bread is not cut with a knife.
The ham or cheese sandwich is eaten from a plate using a knife and fork.
Pantry sandwiches are usually eaten without appliances. Sometimes such a sandwich turns out to be a whole pyramid, and it, of course, disintegrates in the hands, does not fit in the mouth. Place this sandwich on a plate and use a knife and fork. If you do not find instruments at hand, use paper napkins.
The casing of the sausage is removed with a knife and fork on a plate. Dry sausage is eaten with skin. Thin-skinned sausages also need not be peeled.
It is customary to eat meat with vegetables without letting go of a knife and a fork.
An appetizer (for example, if it is ham) is not placed on the bread. The ham is eaten with a knife and fork.
Use a fork for the peas; at the same time, it is worth remembering that it is not pricked, but typed on it, like on a spatula.
Scrambled eggs can be eaten with a spoon or fork, depending on the consistency.
A soft-boiled egg is inserted into a special glass, then the edge of the spoon is hit close to the top and removed. If the tip does not bounce off, you can remove it with your fingers. The egg is eaten with a spoon.
The chicken in the broth is the first and the second at the same time, so first eat the broth with a spoon, and then the chicken pieces with a fork and knife.
When the pate is eaten, separate the piece with a fork. You can spread it on bread only in a family circle.
Soup is eaten without tilting the plate. Just a small amount remains at the bottom. Neither during the meal nor after it is a spoonful of soup put on the table, but left in a plate.
Broths, soups, which are served in cups, are drunk without using a spoon. A spoon is used when they want to get croutons, eggs, pieces of meat from the soup. But if the soup is served in a cup with two ears, then use a spoon.
Fish, both cold and hot, does not allow a knife. There are special devices for fish. Different types of fish should be consumed accordingly and in different ways. For example, smoked and pickled fish are hard enough to cut with a knife. If the fish is fried or stewed, a special device is used to separate the fish pulp from the bones. You can use two forks or a special knife-spatula, which should be held in the right hand and the fork in the left. Hold the piece with a fork, separate the bones with a spatula. If two forks are served, then the right is used to separate the bones, while the left is used to send pieces of fish into the mouth. As a last resort, if you have only one fork at your disposal, take it in your right hand, in your left hand - a piece of bread, which serves to hold a piece of fish, and a fork for separating the bones, with its help, bring the piece to your mouth. The fish bone is not spit out of the mouth, but imperceptibly placed on a fork with the tip of the tongue. If the whole fish is on your plate, then first the upper part of the fillet is separated from the skeleton, eaten, then the spine and bones are separated, put aside, then the second part is eaten.
Crayfish, crabs, clams or lobsters are all okay to eat with your hands. If the above dishes are prepared in such a way that devices are required for their use, then they will be served to you specially - tongs, a lobster fork or a crayfish knife. For example, if you ordered a crab and it was served without a shell, that is, using a special fork and knife will not be difficult, otherwise you will not need the devices - it will be more comfortable with your hands and will not cause embarrassment among others. In this case, you just have to know how to do it correctly. In order to peel a crab, you need to firmly hold its head with one hand, and bend the end of its tail with the other. From this, the thin shell of the crab will burst in the middle, after which it can be easily removed and the meat can be eaten without problems.
It is usually customary to serve crayfish whole on the table. To separate the tail, you need to tilt it slightly to the side, slightly rotating it. For the use of all kinds of mollusks, special devices are not required. As a last resort, you can use a regular fork to remove the meat from the shells.
Oysters in restaurants are served already open, and sometimes even separated from the shell, then their use is not particularly difficult. If the oysters are served uncut, then there is a special fork for them. This fork easily separates the meat from the shell.
In most restaurants, lobster is served ready-to-eat; you only need a lobster fork to remove the meat from the claws. You can do without a fork - just suck the meat out of the shell.
For a snack, as a rule, they serve half the tail of a spiny lobster; ordinary cutlery is suitable for eating it. With a fork, you need to remove the meat from half of the shell, and then use it in the usual way, using a knife and fork.
Do not worry about the cleanliness of your hands, after the end of the meal the waiter will definitely give you a bowl of water in which you can wash your hands, and the specific smell will destroy the lemon slice floating in the water.
Artichokes are also one of the dishes that are more convenient to eat with your hands. The artichoke leaves are torn off with your fingers, then dipped in the sauce prepared for this and sucked out. The only good taste rule that should not be forgotten in this case is that you need to suck out the pulp, as silently as possible. The hard parts of the artichoke leaves are carefully placed on a waste plate. When you get to the stump, which should already be eaten with the help of the device, first wash your hands in a bowl of water specially served for this purpose, and then eat the stump with a fork and knife.
It is not customary to cut green salad with a knife; if the leaves are too large, then cut them with a fork or carefully wrap the leaves around it.
The bird is eaten with a knife and fork. At the same time, it is not necessary to clean all the bones, some meat should remain on them.
If the potatoes are served whole, they should not be crushed on a plate.
Spaghetti is eaten with a fork and spoon. The spoon is held in the left hand. The edge of the spoon is dipped into a plate, spaghetti is wound around the fork in the recess of the spoon. After winding some pasta on a fork, separate this portion from the rest with a spoon.
Chopped cutlets or meatballs are not cut with a knife, but they are eaten, separating small pieces with a fork, and in this case it is quite permissible to hold the fork in the right hand.
An exception, perhaps, can be such a dish as "Kiev cutlets". The peculiarity of this dish is that there is oil inside the cutlet, and the cutlet itself is covered with a fairly hard crust of bread crumbs. To prevent the oil from splashing on your face or on your clothes, you need to carefully pierce the cutlet crust with a fork, and cut off a small piece with a knife in your right hand.
Sweet dough is eaten with special forks. If there are none, then you can use a spoon.
Dry cakes, gingerbread, gingerbread can be taken with your hands.
Dryers and crackers can be dipped in tea or milk, only being in the family circle.
If you are offered apples or pears at any reception, you should know that it is customary to eat them using a knife and fork. First, the fruit is divided into four parts, then each quarter is put on a fork and, in turn, peeled from the skin with a knife, which should be very sharp. Each peeled piece is eaten from a plate with a knife and fork.
It is permissible to peel fruits in hand, but they should be eaten on a plate with a knife and fork.
Cut the peach on a plate, remove the pit, then peel it off using a knife and fork and eat it piece by piece.
Bananas are peeled and eaten with a knife and fork, cut into slices.
In an orange, the peel is cut crosswise, removed and divided into slices.
Oranges and tangerines are not spiral-peeled.
The grapes are usually eaten whole.
Break the plums with your fingers, put the seeds on a plate.
Melon is eaten only with a spoon, a knife is not used.
A piece of watermelon should be put on a plate, cut off with a knife and, having freed it from the seeds, sent to your mouth on a fork.
After eating, the knife and fork are folded in a plate parallel to each other, handles to the right. When it is assumed that the same appliances will be used for the next meal, they are placed on the table.
Eating food is not just satisfying hunger, it is an action in which everything is scheduled, everything proceeds according to its own aesthetic laws. To break them is to spoil the appetite of others and show yourself in the most unfavorable light.
At first glance, it may seem strange, but it is the ability to properly hold a spoon and fork, eat aesthetically and beautifully, which can bring considerable benefit in public life, when solving business issues. Conversely, the inability to behave at the table can negatively affect a person's business career.
Family dinners
Breakfasts, lunches and dinners are held, if possible, at a strictly fixed time. If you can't have breakfast or lunch with the whole family because of the work of your parents, then you need to make an effort for dinner so that all family members gather at the table.
The same can be said for Sundays. For children, joint dinners, if, moreover, they are beautifully furnished, are always a holiday. In turn, parents have the opportunity not only to communicate with children, but also unobtrusively present them with another lesson in table behavior, by their own example teaching them the rules of decency and good manners.
How to behave with morning tea or coffee
Children should sit down at the table cleanly and neatly dressed, washed and carefully combed. Naturally, this can only be achieved if the parents themselves strictly observe these rules. This is not so difficult to achieve, children will already feel the solemnity of the situation by the outward appearance of those around them. An ordinary breakfast will turn into a small celebration for them.
During breakfast, parents should immediately stop child bickering, teasing, or other forms of noise.
It is better to give out bread to small ones so that there are no disputes between them. This is important for several reasons. First, a fight at the table spoils the whole breakfast atmosphere. Secondly, it grossly contradicts the norms of education and etiquette. Thirdly, the dispute started in the morning very often continues in one form or another between the children after breakfast, determining the nature of the whole day. You can name other reasons, but one of the three already listed is quite sufficient.
It is considered bad form to blow on tea to cool it down, as well as drink it from a saucer. Therefore, tea, coffee or milk should be served at a temperature that does not require refrigeration.
Stir sugar in a glass or a cup with a spoon, do it quietly, do not rattle the spoon against the glass.
It is impermissible to soak croutons in a glass of boiling water, throw slices of bread there.
The required portion of butter is placed on a separate plate in front of each and from there spread on bread.
Drink tea or coffee without making any sounds that are unpleasant to your ears.
Don't talk loudly at the table.
Chew food with your mouth closed.
Don't talk with your mouth full.
Sit up straight at the table, do not lean on the back of the chair.
The lack of well-known etiquette skills, acquired in childhood, subsequently instills in a young man or girl self-doubt, fear of doing something wrong at a party at the table. As a result, the naturalness of behavior is lost, and the visitor himself (or the owner) loses a lot in the eyes of others.
Even at the table, where the norms of behavior are significantly reduced and high rules of etiquette are not observed, a person who grabs the best pieces indiscriminately from all plates, greedily chews food makes an unpleasant impression on the others, causes ironic glances or ridicule from neighbors at the table.
It will be difficult for such a person to achieve great success at work. Inability to behave most often manifests itself in little things. They usually close their eyes to one small oversight, and pay attention to a few; many small mistakes indicate a bad upbringing, inability to behave in society with all the ensuing consequences.
How to behave at the dinner table
A person who is not familiar with the norms of etiquette and who first got into a decent society will have to endure many unpleasant minutes and condescending smiles during the whole dinner.
Indeed, how to behave? What to do with the napkin? How to take a particular dish from a dish? How to use a knife and a fork and what if there are more than one forks? In order not to lose face, he carefully looks at the actions of his neighbors and repeats them.
At the same time, he has to answer numerous questions, engage the neighbors with a conversation or take care of them, putting this or that dish on their plate. It is not easier for a girl, although she can try to hide the flaws of her upbringing behind a mask of natural shyness.
Nevertheless, both the young man and the girl cannot be envied at these moments. It seems to them that all the eyes of those around them are directed precisely at them, and often this is the case. From this, hands become stiff, a stone falls on the heart.
The main thing, perhaps, in such cases is not to get confused, not to lose confidence and remain yourself. A person who has lost confidence makes one mistake after another, answers questions inappropriately, blushes, withdraws into himself, looks gloomy. And in the end, we can assume that an important exam in life has failed completely.
The hosts will think ten times before inviting such a guest to dinner again. And the young man himself is unlikely to dare to repeat the experienced horror. After such a failure, many, as they say, lose their face.
Therefore, it is important to remain yourself at the table, not to be ashamed of your mistakes, but also to try not to show them. And at the same time try in all its brilliance to show those qualities thanks to which you found yourself in an unfamiliar environment for yourself - among more significant and more educated people. Such your captivating behavior will smooth out all the roughness, your flaws will soon be forgotten.
And one more tip: read a book on etiquette (at least this one) before an important visit; Of course, you won't remember everything right away, but you will have much less reason to blush at the table.
How to use a knife and fork correctly
The fork is held in the left hand, the knife in the right.
The knife and fork are held in your hands all the time while you eat a dish that requires them to be used at the same time. Putting them alternately on the table is unacceptable.
When cutting meat or other food, hold the fork in an inclined position, at an angle. When positioned perpendicularly, the fork may slide over the plate, emitting an extremely unpleasant grinding noise. But that's not the worst part. It is much worse when the contents of the plate are scattered in all directions. The tablecloth, own clothes and the clothes of neighbors get dirty. A nuisance, and what a nuisance! If this happens, you can only advise one thing: having apologized to the victims and the hostess, try to endure the little embarrassment in cold blood, with imperturbable calmness. Thus, you will avoid ridicule and ironic remarks.
The knife is used at the table for internal use only. Taking salt from a salt shaker with a knife or cutting bread is unacceptable. By the way, they take salt only with a special spoon, and they do not cut the bread at the table, but break it. Cut it earlier and serve it already sliced.
They cut with a knife - they don't eat from it. This is not only not aesthetically pleasing, but also dangerous. You can not only hurt your tongue or lips, any careless movement of your neighbor can cause much more unhappiness.
The fruit is served with special knives - not steel. Steel impairs the taste of the fruit.
How to use a spoon
It is customary to hold the spoon with the first three fingers, with the big one at the top.
Don't spoon a lot of soup - it will drip over the edge. Cover yourself and the tablecloth.
The spoon also serves to cool the soup. They do not blow on it, but stir it with a spoon.
If it becomes necessary to tilt the plate in order to eat the leftover soup, then they do it in a direction away from themselves. Accordingly, the nature of the movement of the spoon changes. If you tilt the plate towards you, then relearn. Otherwise, when visiting, when everything has to be done in accordance with etiquette, your movements will lose their naturalness and lightness.
In order to eat the first course without emitting unaesthetic sounds, you must bring the end of the spoon to your mouth, and not its side.
The correct use of a knife, fork and spoon is not a trifle, but an important part of etiquette. You can understand this only when you yourself learn how to use cutlery correctly and naturally and when you see after that the clumsy, constrained actions of your neighbor on the table.
The fact is that the lack of skills in the correct use of these objects is striking at once, instantly characterizing the degree of a person's upbringing.
Is it right to put the best piece to the child
The desire of a mother to put a better piece for her child is quite understandable and understandable. But this should be done so that he does not have a thought about his exclusivity. Any attempt to demand something should be radically suppressed, you can only ask politely.
It is very important from childhood to teach children to be content with what they are given, and not to choose what is better and tastier on the table. For him, the thought should become a law: the mother gives what is needed, and it simply cannot be otherwise.
What conversations are appropriate at the family table
Only adults participate in the conversation at the family table. The younger ones sit quietly and listen in silence.
The topic of the conversation depends on the mood, education, interests of the people who are talking. It is only important not to forget that the conversation is conducted in the presence of children, who should not hear everything. Although this side does not cause any particular concern.
The topic of conversations between husband and wife, as a rule, is limited to family matters, discussion of current problems, upcoming purchases and costs, all sorts of incidents. It is even useful for children to listen to such conversations.
Aperitif
Aperitif (fr. Aperitif) - a weak alcoholic drink that is consumed before meals to quench thirst and stimulate appetite. Olives, lemon slices, almonds and other nuts are often served as appetizers for aperitifs. Soft drinks, juices and wine and vodka products are used as aperitifs. From soft drinks - mineral water, as well as carbonated, soda and plain chilled water. The best juices for an aperitif are: lemon, orange, grapefruit, pomegranate, tomato, birch, grape (from unsweetened grape varieties). The most common drink used as an aperitif is vermouth.
Aperitifs are divided into three groups: single, combined and mixed.
Single is called an aperitif consisting of only one drink (for example, only one vermouth or one type of juice or mineral water is served).
Combined aperitif consists of several drinks served at the same time (for example, mineral water, juices and wine).
Mixed aperitifs consist of specially prepared mixtures of various drinks (for example, cocktails).
Before the start of the banquet, during the gathering of guests, it is customary to offer them an aperitif. Aperitifs are served on small trays covered with napkins.
At receptions, aperitifs are served by waiters. If you are talking with a lady, ask her what she wants to drink, and serve her the appropriate drink, only then choose an aperitif for yourself. Also offer the appetizer (lemons, almonds) on the tray. The empty glass should be placed on a specially designated table or on a table with cigarettes.
Often, receptions end with cocktails and aperitifs, followed by coffee.
Banquet
Banquet (French banquet) - a gala dinner party or dinner, held in honor of someone, something. Depending on the form of service, the following types of banquets are distinguished: banquet at the table with full service, banquet at the table with partial service, banquet-buffet, combined banquet, banquet-cocktail, banquet-tea.
Full Service Table Banquet
This type of banquet is a celebration where participants sit at a beautifully set table, and waiters serve food and drinks. No snacks, meals or drinks are placed on the table.
The banquet is held on the occasion of official visits of officials, foreign representatives and delegations, during international meetings and symposia, conferences, exhibitions, etc.
The full service banquet table setting begins with setting the tables and covering them with a tablecloth.
It should be remembered that a snow-white, well-ironed and properly spread tablecloth gives the table a special solemnity.
If banquet tables are made up of polished restaurant dining tables for 4-6 persons, then they are first covered with cloth, which absorbs noise, absorbs moisture and gives stability to serving items. Then the table is served with small plates at a distance of 0.8–1.0 m from each other. Plates are placed starting from the center of the table, first on one side, then on the other, and make sure that the plates are strictly opposite one another. Snacks are placed on small table plates, and pastry plates are placed on the left at a distance of 10-15 cm.
Then cutlery is laid out at a distance of 0.5 cm to the right of the dinner plate: a table knife, a fish knife to the right of it 0.5 cm, then, if the menu contains soup, a tablespoon or dessert spoon and a snack knife. On the left side of the shallow dining plate put a table fork, then to the left of the fish and snack forks. Next, dessert (or fruit) knives, forks and spoons are laid out. Glasses, glasses, wine glasses are arranged in a certain order. Nicely folded napkins are placed on the snack plates. Appliances with spices are installed in pairs, one appliance for two guests. Moreover, the devices are placed at the level of glass (crystal) dishes, between the serving items of a number of seated guests. Banquet tables are decorated with flowers, national flags of the countries, the participants of which are at the table. Small cards indicating the last name, first name, patronymic of the banquet participant are placed either next to the glass (to the left of it), or behind a small dinner plate and fruit cutlery.
The beautifully designed forms of the banquet menu are placed behind a pie plate. The menu contains a list of all snacks, meals, drinks, as well as the reason for the event. For foreign guests, there must be a translation of the names of dishes and drinks into their native language.
Ashtrays are put on the tables at the official banquet only at the time of serving coffee.
Partial table banquet
Partial table banquet is the most common type of banquet for social gatherings, family celebrations, anniversaries and weddings. The seating of guests at the table is, as a rule, arbitrary, however, for the guests of honor and the organizer of the banquet, seats are provided in the center of the table. The banquet table is served strictly according to the menu with dinner plates, cutlery, glass and crystal, napkins. In addition, cold dishes and snacks, drinks and fruit bowls, cutlery with spices are placed on the table 30–40 minutes before the arrival of guests, and the table is decorated with flowers.
The banquet at the table with partial service lasts 1.5-2 hours (except for New Year's and weddings, which last much longer).
The banquet menu usually includes a large assortment of cold dishes, snacks and various drinks. If the banquet at the table with partial service is held at lunchtime, then the first course is added to the menu - soup.
Usually, for every 3–3.5 m of table length, which corresponds to 4–5 people sitting at the table on each side, all cold dishes, snacks and drinks indicated in the menu are placed. If the table is longer and the number of participants is greater, then for the next 3–3.5 m of the table the number of dishes, snacks and drinks is repeated, etc.
Dishes and snacks in dishes with legs or with high sides (vases, salad bowls) are placed closer to the center of the table, and with low sides (dishes, trays) - closer to the serving items, while alternating snacks from fish, meat and poultry.
Dishes with dishes and snacks are arranged in one or two rows, depending on the width of the table, the number of snacks and the size of the dishes. Butter is placed next to caviar, sauces - next to the dishes that they accompany. Vases with fruits and flowers are set along the axis of the table, and the distance between them (in the center) is used to arrange drinks. Bottles with drinks are placed with a label to the guests sitting at the table. Some of the bottles (especially those with corks) may be pre-unsealed. Bottles closed with crown caps (water, beer, juices, kvass, etc.) are uncorked 5 minutes before inviting guests to the table. Like snacks, drinks are placed along the entire length of the table so that each guest can get any of their choice and pour into a glass.
After drinks, bread is laid out on the pie plates of each guest (wheat and rye). Then, after a thorough check (preferably in the presence of the customer), the readiness of the banquet table and service personnel, all the banquet participants are invited to the table in the banquet hall.
Banquet buffet
The name "banquet-buffet" comes from the French "a la buffet", which means "on the fork." The main cutlery while eating is a snack fork.
A banquet-buffet is usually organized in cases when, in a relatively limited time (1–1.5 hours), it is necessary to receive a large number of guests (this can be an official reception, an anniversary, a family celebration or other festive event). Guests are free to choose a seat in the hall. Guests choose their own dishes and drinks, placed on the table, eat and drink, standing at the buffet table or near it. At any time they can leave the banquet without waiting for it to end.
Banquet tables are installed in the hall in the form of a rectangle or in the form of the letters "P", "T" and "W", but so that the distance between the tables and from the tables to the walls of the hall is sufficient (1.5 m) for free movement of guests ... Small round or square tables covered with tablecloths, on which cigarettes, ashtrays, matches and flowers in tall vases, and paper napkins are placed, are placed near the walls or in the corners of the hall.
The banquet-buffet menu consists mainly of snacks, the assortment of which is much wider than the menu of other banquets. Sometimes the menu of the banquet-buffet includes second hot dishes (for example, a saddle of a lamb, a pig or a Turkey, fried whole, etc.), which are served as a hot appetizer. The meat is pre-cut into small slices, then reshaped into a carcass. This dish is eaten using a snack plate and snack cutlery. All snacks are prepared (cut) in small portions so that they can be eaten comfortably while standing with a single fork.
Buffet table setting
Buffet tables are covered with banquet tablecloths so that their ends on all sides of the table hang down equally, at a distance of 5-10 cm from the floor. The corners of each tablecloth are tucked from the end sides inward, the ends are fastened to the sides, forming a right angle.
There are two options for serving the buffet table: one-sided and two-sided. In the first version, the table is served only on one side, usually using it for guests of honor and the organizer of the banquet. The table is installed perpendicular to the main table at a distance of 1.0–1.5 m or one side to the wall. Bilateral serving is carried out on both sides of the table. The buffet table covered with a tablecloth is first served with glass (crystal): wine glasses, glasses, lafite, Rhine and vodka glasses. As a rule, part of the glass (crystal) is kept on utility tables and displayed as needed.
Two-sided serving of the buffet table is the most appropriate. The arrangement of glass (crystal) is carried out in one of the following ways: in two rows, in groups, a herringbone, a snake.
Glass serving in two rows start with the arrangement of the wine glasses. At the ends of the table in its center at a distance of 15–20 cm from the end, place a triangle of wine glasses of 9-11-17-21 pieces. With a table length over 7 m, wine glasses can also be placed in the middle with two symmetrical triangles of 7-9 pcs. The space between them (25–30 cm) is used to accommodate bottles with mineral and fruit waters.
The glasses are placed along the center of the table in two rows, the distance between which is 20-25 cm, and between the glasses - 1.5-2 cm. The glasses are arranged in a certain order: first, small and containers (vodka), medium-sized and containers (lafite) and larger (raineway). The alternation of glasses in both rows should be the same. Therefore, first they put one row of glasses, and the second is aligned along it.
Jugs with juices are placed from the ends of the table in front of the glasses, so glasses for juices are placed in groups near the jugs.
Glass (crystal) table setting in groups start with placing a group of wine glasses along the edges of the table, then at an angle of 30–45 degrees to the axis of the table, arrange parallel to each other groups of glasses (vodka, rhine, lafite) at a distance of 50–60 cm between the groups. If the length of the table is more than 7 m, then a group of wine glasses is additionally installed in the center of the table.
At serving snake Wine glasses and wine glasses are placed along the entire table, while observing the general principle - higher wine glasses are placed in the center of the table, lower ones - closer to the edge.
At serving with herringbone crystal Along the longitudinal axis of the table, at a distance of 60–80 cm in the center, place wine glasses of 4–6 pieces, then at an angle of 45 degrees on both sides to the edge of the table, place triangles of Rineway, lafite and vodka glasses by 3 pieces.
If the length of the table is more than 7 m, then to its middle, the direction of the glasses at an angle of 45 degrees is made on one side of the table, and on the other half in the opposite direction.
For serving the buffet table, snack and dessert plates are needed. The number of plates for a banquet is determined on the basis of: snack bars - 1-2 pieces, dessert - 1 plate for each guest.
Snack plates are placed on both sides along the table in stacks of 6-10 pieces at a distance of 2 cm from the edge of the table. The distance from the ends of the table and between the stacks of plates is 1.5–2 m. Dessert plates are placed in stacks of 3-4 pieces a little to the right in front of the snack bars, closer to the glasses. When arranging snack and dessert plates, remember that the emblems (monograms, stamps) on the plate should be strictly on the side opposite to the guest.
Then the buffet table is served with appliances: snack knives and forks, fruit cutlery. For serving a banquet, the number of devices is determined per person: snack forks - 1.5–2 pcs .; snack knives - 0.5-1 pcs .; dessert knives (fruit) - 0.3-0.5 pcs. There are two options for serving the buffet table with snacks:
1st option: forks, according to the number of snack plates (6–8 pcs.), are placed on the edge (point to the plate) to the left of each stack of plates, and snack knives (3–4 pcs.) - to the right of the plates.
2nd option: snack forks are placed on the edge to the right of the snack knives, with the tip to the plate. The most common in restaurants is the first option for serving a buffet banquet. The number of fruit knives and forks is equal to the number of dessert plates (3-4 pcs.). The distance between the edge of the plates and the first knife and fork should be 1.5–2 cm.
Pepper shakers and salt shakers (preferably open) are placed directly on the table over plates of bread. In each pepper shaker and salt shaker put spice spoons with the handle to the right. Linen napkins folded in four and then laid in half behind each stack of snack plates.
Banquet cocktail
The cocktail banquet is organized when serving the participants of international symposia, conferences, congresses, meetings and other meetings. At a cocktail banquet, you can receive a large number of guests in a relatively small room. Distinguish between a business cocktail banquet lasting 40-50 minutes, which is organized in intervals (breaks) at meetings, congresses, symposia, and a cocktail banquet for relaxation, lasting up to 1.5-2 hours, usually held at the end of meetings, sometimes in an open air.
Characteristic features of a cocktail banquet: all guests drink and eat while standing; banquet tables are not arranged, small tables are placed in the hall near the walls or in the corners, on which cigarettes, matches are placed, vases with paper napkins and flowers are placed; plates and cutlery are not served to each guest; instead of forks, guests use skewers; waiters offer snacks and drinks to guests on trays; trays for collecting used dishes are placed on several utility tables.
A bar counter is installed in the banquet hall.
The cocktail banquet menu consists of small-portion snacks: cold snacks - sandwiches (canapes) with granular sturgeon and salmon caviar, salmon (chum salmon, balyk), sturgeon, ham, sausage, cheese, tartlets with pâté, salad; hot appetizers - sausages, kebabs, cutlets, pieces of fish in dough, pieces of barbecue; from dessert - ice cream, jelly, cream, fruits, nuts, etc.
Hot drinks offer coffee, tea, cold drinks - juices, water (mineral and fruit), cocktails.
At a cocktail banquet, the following sequence is assumed:
Aperitif followed by cold snacks;
Hot appetizers;
Hot drinks (coffee, tea).
Banquet tea
Banquet tea is held in the afternoon, usually at 16-18 hours. The banquet lasts no more than two hours.
A round, oval or rectangular table and chairs (armchairs) are placed in the center of the banquet hall. Along the walls are sofas, armchairs, and between them 1–2 small tables covered with colored tablecloths for flowers, cigarettes, ashtrays and matches.
The banquet tea menu consists of flour confectionery (cakes, pastries, sweet pies, cookies), chocolates, chocolate, jam, honey, sugar, fruits, milk or cream, etc. The banquet menu sometimes includes 1-2 sweet dishes - jelly, mousse, cream, ice cream, etc.
Banquet tea looks much more solemn when tea is poured from a samovar. The samovar is placed on a tray at the edge of the tea table or separately on the side table covered with a tablecloth. To the left of the samovar there is a second tray covered with a napkin with tea cups, saucers and teaspoons. Teapots are placed on a tray in front of the samovar to the right.
On a tea table covered with a colored tablecloth, a dessert plate is placed opposite each guest's seat, dessert knives and forks are laid out to the right and left of it, and if there is fruit in the menu, a fruit device (behind a dessert plate), then dessert knives are laid out to the right and left of the plate and forks.
On special occasions, glasses for champagne are placed in front of dessert plates. The tea table is not served with wine glasses, since it is not customary to serve either mineral or fruit water for the banquet. After that, linen napkins are laid out on dessert plates. Then, sweet dishes and various flour confectionery are placed on the table (30–40 minutes before the start of the banquet). A sweet pie or cake is cut into portions in advance. All sweet dishes, except for wrapped candies, and fruits are served with special devices for unfolding (spatulas, forks, tongs, etc.). The rosettes are placed in stacks of 5-6 pieces at each vase with jam, honey or jam.
A certain sequence of serving dishes and products is observed: first, they offer sweet dishes, then tea is served with flour confectionery and, lastly, fruits, nuts, sweets.
A cup of tea should be brought to the guest with the right hand on the right and placed in front of him, to the right of the dessert knife, with the handle to the left of the guest.
When serving a sweet dish, instead of a dessert plate and cutlery, a pie plate covered with a carved paper napkin with a dessert spoon is first placed in front of each guest (the handle is turned to the right of the guest). A bowl with a sweet dish is placed on a plate. The waiter then removes the used dishes, replacing them with a dessert plate and cutlery. Sweet dishes (except ice cream) can be placed on the table even before the guests arrive (10-15 minutes).
You can include coffee in the banquet-tea menu. In this case, coffee cups with saucers and coffee spoons are also placed on a tray with tea cups, and a coffee pot with hot coffee is placed next to the teapots.
Combined banquet
A combined banquet usually consists of two or three banquets - for example, a buffet banquet and a full-service table banquet. To hold such a banquet, two adjacent rooms are required. First, guests are invited to the first hall with a laid buffet table (s), where cold snacks and drinks are offered. Then, after 30-40 minutes, they are invited to another room, prepared for a banquet at a full-service table. After the guests have taken their places at the table, they are offered lunch or dinner (depending on the time of day). The service starts with serving hot snacks. Then soup (if it is lunch), a second hot course, dessert and coffee (or tea) are served.
Hot appetizers can be served at the buffet table, then table service begins with serving hot dishes.
A combination banquet can be organized from a cocktail banquet and a full service table banquet.
A banquet is often organized at a full or partial service table, where coffee (and sometimes dessert) is served in another room. Coffee is accompanied by chocolate, flour confectionery (cake, pastry), appropriate drinks and tobacco products.
Dishes
Hot meals such as omelettes, pancakes, casseroles, etc. are eaten with a dessert fork in the right hand. Fruit dumplings - with a knife and fork, porridge - with a dessert spoon. Cakes, pastries and other pastries are eaten with a cake fork held in the right hand. For puddings, creams and jellies, coffee spoons are served on the table. Patties, buns with cream or jam burgers are eaten by holding them in hand.
In some countries (for example, France, which is famous for its cuisine), cheese and fruit are usually served for dessert instead of sweet. Hard cheeses are cut with a knife and eaten with a dessert fork. Soft cheeses (such as processed cheese) are spread with a knife on bread and butter. Cheese served with syrup, fruit, or yogurt is eaten with a coffee spoon.
It is customary to eat fruits with a device, fruits with small bones are eaten by hand. The seeds or seeds are not spit out directly onto the plate, but put on it with a fork or spoon.
Apples and pears are cut into quarters with a knife, peeled and cored. Then they are eaten by hand or with a device. Peaches and apricots are also eaten, do not bite off the whole fruit.
Bananas can be eaten with a knife and fork, but are usually eaten by hand and peeled.
Garden and forest berries are eaten with a spoon.
An orange is taken in the left hand and the peel is cut along it to pulp. Then it is cleaned and divided into slices, which are eaten by hand.
Currants and grapes are plucked from the bunch with your fingers. All fresh fruit must be washed thoroughly before serving.
After lunch it is advisable to offer and serve good, strong coffee. It should be remembered that a spoonful of coffee is only stirred, after which it is immediately placed on a saucer. Do not leave a spoon in the cup. Lump sugar from the sugar bowl is taken with special tweezers.
Wine
In the old days, no true gentleman could ignore such important characteristics as the place where the grapes from which the wine was made, the temperature of the wines and the order in which they were served to the table. He always had his own wine cellar and kept a strict watch on each bottle, striving to ensure ideal storage conditions. He was knowledgeable enough not to allow his butler to dust off the bottle of the old Château Mouton Rothschild, or to prevent him from wrapping it in a napkin, thereby hiding the bottle's pedigree from interested guests. This was especially true for red wines. With such a gentleman, aged wines were stored horizontally at the appropriate temperature and were never removed from their cells until the very moment they were served.
The wine could be poured into beautiful transparent glass decanters (only very carefully; first loosen the cork, but in no case pull out with a sharp movement), trying not to disturb the sediment collected at the bottom. It was possible to pour wine directly from the bottle, placing it in a special wine basket, thanks to which the bottle was positioned almost horizontally and the sediment did not rise. The easiest way to deal with red wine sediment is to place the bottles on the dining table a few hours before lunch so that all sediment sinks to the bottom. Red table wines should "breathe" a little before drinking. Therefore, they must be opened an hour before lunch.
What wines are there
Table wines. These are wines that are served with various dishes during lunch. Red wines range in a wide range from blood-red, thick burgundy (infinitely varied), thinner ruby-red, sour-tart burgundy to as if drenched in a light shame pink, surprisingly light compared to all others. Red wines are served at room temperature or slightly warmed up. Rosé wines are always chilled, so they are especially pleasant in hot weather. Of all the countless varieties of red wines, although they mostly bear French names, of course, not all are truly Burgundy. They are called that only because of their color.
Dry red wines. These are wines with a low sugar content (red Chianti, berber, etc.). They are best served with main courses, although lately sweet red wines and even some of the sweet sauternes have become increasingly popular as table wines. For people who understand the true sense of food and wine will tell you that sweet wine served before dinner or during dinner suppresses appetite, while dry wine is intended precisely to whet the appetite and set off the taste of food.
Dry white wines. It is considered perfectly acceptable to serve one variety of dry white wine throughout the meal, even with meat. But if you really follow the rules, then during an official dinner it is customary to serve sherry with soup, dry white wine (for example, Rhine or Chablis) - with fish, chickens, brains, sweet bread, seafood, and dry red or sparkling Burgundy - with meat , duck, goose or game.
A breakfast with one type of wine goes well if you serve Alsatian, Moselle or white Chianti, Riesling, Traminer, white table wines.
Sweet red wines. Sweet red wines are served between meals and with dessert. These include, first of all, port (which is good with nuts and cheese), sweet sherry (which is so often underestimated), nutmeg and madeira.
Sweet white wines. Sweet white wines include malaga, semi-dry champagne, white Portuguese port from Operto (little-known but very refined), tocay and American dessert wine from California.
And, of course, there is a great variety of excellent home-made wines, the hosts will certainly want to introduce them to their guests, who, of course, will be pleased to demonstrate their culinary skills.
Selection of wines. The wines are excellent, and there are also terrible wines. The same can be said for imported wines, even those imported from countries with ancient winemaking traditions. Apparently, you should arrange some kind of tasting in order to decide which wines are best for you, based on your needs, taste and material capabilities.
Guests are judged not only by their appearance, but also by their behavior at the table.
Regardless of where the celebration takes place - in a restaurant, at home or at a party, every adult and child should be familiar with the rules of etiquette at the table.
Children are taught table behavior from childhood, and every adult knows how to behave while eating, so as not to cause surprise and irritation from other people.
Having also familiarized yourself with the rules for serving cutlery, you can invite guests to your home.
Despite the relationship between the people invited to visit, it is important to follow a certain strategy of behavior at the table.
By following table etiquette, you can turn the simplest friendly gatherings into a comfortable and enjoyable pastime.
The most important thing in the modern world is to remember: sitting on social networks, being distracted by talking on the phone, is not considered good form.
If a person's mobile phone rang on an urgent matter, it is recommended to apologize and quietly leave the table.
Consider the basic rules that need to be followed at the away table:
- It is necessary to start eating after the owner or hostess of the house begins to eat.
You should not pounce on food immediately after serving it - this is considered bad form, even if the person is hungry.
- If there is a common dish with salad on the table in front of a person, you should not impose it immediately on yourself.
It would be correct to do this: ask the guests who else wants to taste the delicacy, and then put the salad on your plate.
- During the meal, all dishes are passed to each other with the right hand - it is more convenient to pass the plate in accordance with the rules of etiquette.
- Table etiquette says that used cutlery should only be in the plate.
They should not be placed on the tablecloth, leaving dirty food marks. Also, you do not need to hold a fork, spoon or knife in your hand while talking while waving them.
- Not everyone is familiar with the rules of eating bread. Many make the mistake of starting to cut a piece of bread with a knife on a plate, others bite a loaf straight from a whole loaf.
It is considered correct to use a baked product in pieces, gently breaking it off.
The salt shaker at the table is passed along with the pepper shaker and only when asked about it.
Also, do not forget about the technology of handling the tea bag: by squeezing it slightly against the wall of the mug, the bag is placed in the upper left part of the saucer.
Cutlery setting
Proper serving of cutlery is an integral part of the reception.
Regardless of whether there is a noisy feast or friendly gatherings, the serving of cutlery should be carried out in accordance with all the rules.
Note! In total, there are several types of knives, spoons and forks designed for a particular type of meal.
Consider how to set a festive table, what glasses and utensils are used:
| Cutlery | Purpose |
| Butter knife | Placed on a separate plate, it stands to the left of the top of the main plate for eating |
| Spoon for the first course | They put it next to a special towel, they need to wipe their hands for dinner and after |
| Fork for seafood and cold appetizers | Located to the left of the main cymbal |
| Fork for meat and salads | Placed between seafood fork and main plate |
| Dessert fork | Served for festive dinners, centered on top of the main plate |
| Dessert spoon | Placed above the dessert fork |
| Table knife and seafood knife | Place to the right of the main plate, as shown in the picture |
Food etiquette for children
Every parent knows that a child can do unpleasant things at the most inopportune moment.
In order not to have to teach and blush for the baby, it is recommended to find out the rules of eating for children.
There are many videos on YouTube about table etiquette, it will be discussed in detail:
- When the child has sat down at the table, he should lay a napkin on his knees; if she is absent, quietly ask a neighboring guest about it.
- You need to sit at the table evenly, your back is supported on the back of a chair, your feet should be parallel to the floor.
- Small children are allowed to grip glassware with both hands to avoid the glasses tipping over.
- If the child wants to sneeze or cough, it is recommended to take a napkin and do it so that no one pays attention.
- Before taking a sip from a glass, you must wipe your lips from traces of oily food.
If you want to go to wash or go to the toilet, there is no need to notify everyone at the table about your intention. You need to quietly get up from the table, excuse yourself to retire on business.
Important! Parents can help their child organize a project or presentation about dining etiquette. This will help students better understand the rules of table behavior.
You should not behave like Bazarov from the famous story "Fathers and Sons": this behavior at the table is unacceptable and causes bewilderment among others.
What you need to follow the rules of etiquette at the table in a restaurant
Modern rules of conduct and etiquette at the table in a restaurant imply not only competent handling of cutlery.
But also the appropriate communication with the waiter, as well as the technology of using devices when eating certain food.
Let's briefly consider how not to make guests laugh at the restaurant for girls and guys at the table:
- You need to start eating together with everyone; you also need to move from the main dish to sweet desserts together.
- The conversation with the waiter should be relaxed and stress-free.
- If the service was excellent, according to the rules of etiquette at the end of the meal, you must leave a 10% tip.
- It is necessary to start eating food with the cutlery that is closest.
- To show that the meal is over, the fork and knife are placed parallel to each other on a plate.
- Pieces of shish kebab in a restaurant are removed with a knife and consumed with a fork.
- Eat the burger with your hands.
- Napkins are used throughout the meal, and used napkins are placed to the left of the plate at the end of the meal.
When you are in a restaurant together, a man makes an order, while a lady tells him what to order. Compliance with all the rules of etiquette will make dinner not only pleasant, but also comfortable.
Useful video
Even the smallest member of our society knows that at the table one should "behave" in a certain manner. What can and cannot be done with meals is laid down by parents in early childhood. The rules of behavior at the table for children begin with the game "as adults", gradually transferred to the regime moments of meals, become the norm of behavior.
Table etiquette- it is not only the cultural coloring of the process of eating. Observing the rules of behavior at the table, the main life tasks are solved:
- Digestion improves;
- The admission process becomes easier;
- Hygiene rules are followed;
- Preventing accidents at the table.
Food history and culture
The rules of conduct at the table appeared, probably, before the table itself. They were not invented by the communists in their unique organization of schools and kindergartens. The first mentions of dining etiquette appeared in the ancient world. This is mentioned in the texts of the ancient Sumerians. They say that a person must be highly moral and comply with ethical standards- this is what was given to man by the gods and distinguishes people from animals. Failure to comply with the rules of behavior, according to the ancient Sumerians, leads to negativity in his life.
Eating is the most important process. He was always surrounded by all sorts of rituals and rules that strictly regulate who, when, where, what eats. The first rules were inextricably linked to the family hierarchy, the organization of life, the way food was prepared, and even with the food itself. Breaking the rules while eating was considered something unforgivable, shameful and condemned (and, at times, punished) at all times, in any culture. Life changed, the way of life of a person - with him the rules changed. Family rituals have been crowded out and replaced by culture and nutritional aesthetics. Table rules are increasingly based on secular ethics than on religious and national traditions. 
Why do we need table rules
Compliance with the rules and etiquette at the table is not the prerogative of a particular social group of people. It has nothing to do with the level of wealth or social status of the family. " We are from the simple, from the workers. Why do we need all these tablecloths, napkins, forks and knives? Why does my child need all this?"- kindergarten teachers sometimes hear something like that. It is important to understand that the culture of food and behavior is not whims, not a desire to "show off" in front of others. The fact is that following certain rules of etiquette at the table makes sense and brings specific benefits to children. Let's consider some of them:
- Washing hands before eating protects the body from the ingress of pathogenic bacteria along with food;
- Table setting using a clean tablecloth and disposable napkins protects food from contact with the dining table cover;
- The requirement "not to turn around" and not to talk while eating - prevention of serious incidents at the table (the child may choke);
- The request to "take your time", sit up straight and thoroughly chew food is nothing more than helping the stomach to digest it quickly and easily;
- A napkin placed over your knee (or chest) will protect your clothing from contamination.
I would especially like to highlight the use of special cutlery during a meal. Many people still believe that this is nothing more than deliberate behavior of the upper class, in order to show their skills and knowledge in this area. It’s not like that at all. You don't have to be a member of a specific group to use the devices skillfully. The use of devices is intended not to exhaust, but to facilitate the actions of the referee... It is much more convenient to eat meat by cutting it into pieces (rather than biting it whole from a fork), it is convenient to cut the fish with a special fork, and eat dessert with a small spoon or fork. It's true?
Rules of conduct at the table in kindergarten
The issue of organizing baby food in a preschool educational institution is an important task that the kindergarten team solves in its multifaceted approach. Proper healthy nutrition of preschoolers is accompanied by its correct organization. Young children have everything in an adult way: a set table, aesthetically attractive, and, of course, the rules of behavior for children at the table. It is easy to understand, in a group of 20 to 35 people, a dinner organized without rules of behavior and discipline would turn into chaos with a high degree of risk to the health (life) of children. But that doesn't happen. The study of the rules of behavior and norms of etiquette in a preschool educational institution does not occur from case to case, but in the process of all regime moments. Eating is the most important moment, a special approach to it. Both parents and children understand this.
The task of fostering a culture of table behavior in preschoolers is clearly formulated in preschool educational programs, taking into account the age characteristics of groups.
| Age group | Tasks for the formation of a culture of food and table behavior (hygiene skills) |
|---|---|
| 1 younger group (2-3 years) | 1. Strengthen the ability to wash hands, face, dry with a towel |
| 2. Chew food thoroughly | |
| 3. Hold the spoon in your right hand (except for left-handers) | |
| 4. Use a napkin | |
| 5. Give thanks after finishing the meal (say "thank you") | |
| 6. Know short rhymes and nursery rhymes about food | |
| 2 younger group (3-4 years) | 1. Hygiene skills (wash your face with soap and water, dry yourself with a towel) |
| 2. Ability not to crush bread | |
| 3. Use cutlery | |
| 4. Chew food with your mouth closed | |
| 5. Do not talk while chewing food | |
| 6. Be calm, give thanks after finishing a meal | |
| Middle group (4-5 years old) | 1. Take a little food, chew well |
| 2. Get acquainted with cutlery (knife, fork) | |
| 3. Eat silently, use a napkin | |
| 4. Form a positive attitude towards food rules and culture | |
| 5. Understanding that others approve of the "correct" behavior at the table, and condemn the manifestation of slovenliness and bad behavior | |
| Senior group (5-6 years old) | 1. To consolidate the ability to use cutlery (fork, knife, spoon) |
| 2. There is noiseless | |
| 3. Maintain the correct posture while eating | |
| 4. After eating, push in a chair, thank adults | |
| 5. Help with table setting | |
| Preparatory group 6-7 years old) | 1. To consolidate all previously acquired skills, abilities |
| 2. Sit in the correct position, keeping your posture, do not put your elbows on the table | |
| 3. Use a fork and knife correctly | |
| 4. Using napkins during and after meals | |
| 5. Participate in table setting, cleaning dishes after meals | |
| 6. Thank adults |
Memo "Rules of conduct at the table for older preschoolers"
- Sit up straight, do not "fall apart";
- Legs together, do not cross your legs;
- Don't shuffle your feet;
- Don't talk while eating;
- Do not turn and push;
- Eat and don't get dirty, don't spill food on the tablecloth;
- Don't bite off large chunks - eat slowly;
- Eat with your mouth closed, don't chomp;
- Hold your spoon, fork and knife correctly;
- Don't crush the bread, bite it off over the plate;
- Lean over the spoon, don't carry it to your mouth;
- When you drink, raise the cup to your mouth;
- After eating, put the cutlery on the table;
- When you get up from the table, slide in the chair and thank the adults.
School table rules
Of course, school is not a kindergarten. Its main function, after all, is educational, and educational is only secondary. At school, children are only half of the day, but at school, children also eat. School meals are organized in the school canteen. Children eat together, and the time for food is quite short - only 15-20 minutes. Therefore, compliance with the rules of conduct at the table is mandatory.
School cafeteria rules
- Don't run. You need to go to and from the dining room in the usual way so as not to become a victim or cause of painful injury;
- Wash your hands before eating;
- Do not rush to take your place, do not push your comrades aside;
- Observe the order;
- Walk calmly around the dining room, watch your step so as not to slip;
- Do not wave your hands if you are holding instruments in them;
- Do not talk while eating, eat with your mouth closed;
- Use your cutlery correctly. Remember what is eaten with a spoon and what is eaten with a fork and knife;
- Use napkins;
- Do not drop food on the floor, and if dropped, pick it up;
- Do not speak badly about the dishes - respect the work of the cooks;
- After eating, remove the dishes after you;
- Be polite and thank the canteen staff.
It is important to remember that the culture of behavior at the table is not taken by children from books or memos, but from their parents. Do you want your child to have an idea of proper nutrition, its organization? Means, pay attention to how the table is organized in your family? Cover the table with a tablecloth, no need to wait for special occasions. Use beautiful appliances, be nice to each other at the table. Get together more often - this greatly strengthens the family, creates an atmosphere of trust. Let these little things become the norm in your home. Add your own special family rituals that your already grown children will proudly bring to their future families, as a family treasure that holds you all together.
Every person needs to know the rules of etiquette. In household use, some aspects can be ignored. But ignorance of them can create serious problems when going to a restaurant, at a dinner party, in a respectable society. Errors in table behavior will certainly be noticed. They will significantly affect the way strangers think about you. Remembering the requirements of etiquette is not difficult. But these lessons will certainly come in handy.
How to behave at the table
There are several options for the rules of etiquette provided for events of various status. Recommendations that are used at official meetings can be used as a universal reference. They provide an opportunity to look dignified in any situation.
The basic rules of behavior at the table are as follows:
- No need to slouch, sit on the edge of a chair. This speaks of stiffness, notoriousness. Correct posture and an even back allow you to demonstrate confidence. In this case, you should be comfortable.
- Men should not put their elbows on the table, it is allowed to place their palms on the edge, which makes it possible to provide convenience for using a fork or knife. You can put your hands on your knees. A woman can afford to put her elbow on the table for a while.
- In the old days, to develop the habit of the correct position of the elbows, it was recommended to put books under the armpits during training. This made it possible to memorize the required posture on a subconscious level. You can't put your elbows apart. Don't bend over to the table while eating.
- If it is difficult to get a dish, you should not reach for it. You need to ask to transfer the food to transfer to your plate.
- It is not accepted to eat hastily, the pace should be calm, the portions are small.
- You cannot blow on food to cool it down. Better to wait until it cools down.
- Extraneous sounds made when eating are unacceptable. Do not slurp, smack your lips, etc.
- If you want to drink a drink, water, but first you need to swallow food, use a napkin to get your lips wet. This will eliminate contamination of the edge of the glass, glass.
- You cannot poke around in common dishes, look for attractive components, pieces, comment on them out loud.
- When consuming liquid dishes, it is not customary to tilt the plate to eat up the entire portion. Food that cannot be scooped up should remain at the bottom.
- Even if the neighbors are good friends, you cannot use their glasses, glasses, take food from their plates.
- If the host's signature dish is served, it must be tasted as a sign of respect.
- If you need to leave the table, you need to apologize to those present.
- At the table, you cannot talk loudly, in raised tones.
Many are worried about ignorance of the rules for using devices. Most of the items used in restaurant serving are known to everyone. If it is very complex, includes many devices, including unfamiliar ones, you can observe the neighbors at the table, understand the purpose.
How to handle the devices
Etiquette covers the entire range of dining procedures. There are recommendations on the choice of tablecloths and napkins, the placement of items when serving, etc. The rules of etiquette at the table contain not only the requirements for manners, but also the use of appliances. This section raises the largest number of questions and difficulties. Serving rules themselves provide some help. The devices are laid out on the right and left sides, you need to take them with the same hand. But this knowledge is not enough. It is important to use them correctly.
The fork is on the right, therefore, it must be in the right hand. The device is the main one, it is used to capture a piece of food, bringing it to the mouth. According to the rules of etiquette, 2 forks are used in a standard serving: a dining room and a snack bar. They differ in size, number of teeth. The cutlery is larger and has 4 prongs. Additionally, a fish fork can be laid out. Hold the device down with the prongs, the straightened index is installed at the base on the back.
Meat, fish dishes, some snacks must be eaten with a fork and knife. The whole dish is not sliced at once, this will spoil the taste of the food.
A knife is an additional tool, you cannot eat from it, you can cut, adjust a piece to fit on a fork. It lies on the left, which means it is taken with the left hand.
It is not customary to change the fork and knife. When cutting meat, poultry, the knife is positioned obliquely, the index finger is at the beginning of the blade on the back side.
If necessary, prepare a sandwich, pate, butter, caviar, spread with a knife. It should be in your right hand. You need to eat this dish in pieces, using a fork and knife. Dirty cutlery is not placed on the table. They are stacked crosswise on a plate if the meal is continued. A knife and fork, lying in parallel, are a signal for the waiter to change the dishes.
A spoon is used for eating liquid meals. In addition to the cutlery, the serving may contain a dessert, tea version. The main cutlery is placed on the right, therefore, the spoon must be in the right hand. Four bent fingers support the device from below, the thumb secures the grip from above. Everyone knows how to use a spoon. It is important to remember that you cannot blow on a hot dish or make sounds while sending liquid food into your mouth. Dessert spoons are used to consume the dessert. The tea tool is useful for dishes served in cocotte makers, for tea, coffee.
Table setting
The rules of etiquette describe in detail the order of serving, the arrangement of elements. In addition to the main items, there are additional elements on the table that also deserve attention.
Napkins
In table settings, tissue and paper disposable napkins can be used. The textiles are placed on or next to the plate.
According to the rules of behavior at the table, the napkin folds in half, fits on your knees. The product protects clothes from food crumbs and drips, and can be used to wipe off dirty fingers.
You can not use a cloth to wipe sweat from your face, wipe appliances, phone, etc. When leaving the table, you need to put it on your chair. At the end of the meal, a napkin is left on the edge of the table by the plate.
Paper products are usually found on the table in a special napkin holder. It is allowed to place them under the edge of the plate on the right side. Napkins are used to wipe lips after each meal, before drinking a drink. Ladies also use them to remove decorative makeup from lips. Used napkins are stacked neatly next to the plate. At the end of the meal, you can put them in your dish.
Spices and bread
Spices are necessarily used in serving. The main participants are pepper and salt, vinegar, vegetable oil, etc. can also be installed. Dishes with spices are placed on saucers or stands. It is not customary to reach for them across the table. If the spices are too far away, you should ask a neighbor or waiter to serve the desired container.
Another must-have serving element is bread. There are two types of serving of this product. It can be placed on the pastry plate, which is on the left side behind the main dishes. Serving in one dish is allowed, which is covered with a textile napkin. In this case, you should ask to serve the desired type of bread. You need to use it by breaking off small pieces.
Beverages
Wine and champagne are poured into glasses. They need to be held by the leg so as not to leave stains on the glass walls. Wines are poured to half the capacity. This is not only the requirements of the rules of etiquette, but also taking into account the characteristics of such drinks. The presence of free space in the glass allows the aroma to concentrate in the upper part of the container, to become expressive.
During a feast, it is indecent to pour alcohol only into your glass. First you need to ask the neighbors if they need to top up the drink, what kind of alcohol to pour.
At receptions, the glass is not placed, it remains in the hand until the wine is drunk. Empty dishes are left on a special table.
If necessary, stir sugar in tea, coffee, spoon must be manipulated carefully, not knocking on the walls. If the drink is hot, it is best to wait until it has cooled slightly. You shouldn't blow on it. According to the rules of etiquette at the table, drinks must be consumed without noisy sips. If you accidentally pour out coffee or tea on a saucer, you should call the waiter to replace the dishes.
Do not forget about the sense of proportion when drinking alcoholic beverages. It will allow you to maintain a dignified appearance, exclude violation of the rules.
Conversations are an obligatory element at banquets and feasts. It is not accepted to withdraw into oneself, to close oneself from neighbors. Compliance with the rules of etiquette at the table will allow not only to culturally support the conversation, but also to make the dining environment more pleasant.
- At a common table, you cannot sort things out, quarrel, talk in a raised voice.
- It is indecent to touch up makeup, talk on the phone, use a gadget to read information, have fun.
- When talking, you need to look the interlocutor in the eyes, averting your gaze to the side indicates inattention, disrespect.
- It is not customary to talk at the table about illnesses, to talk in detail about your problems, to discuss political and religious topics.
- It is indecent to enter into disputes, ardently defend your point of view.
- Conversation should be maintained with both neighbors, without explicit preference if it is not necessary.
- The rules of etiquette at the table include praise, gratitude to the cook after the meal. This is a sign of respect for the hosts who organized the reception. Even if the food doesn't quite match the taste, you can find a reason for compliments.
All basic etiquette rules apply in restaurants. But there are also specific requirements related to ordering dishes, serving, paying bills. Knowing the rules of etiquette at the table in a restaurant will make you feel confident and enjoy your time.
Men in the lobby help the ladies take off their outerwear, hand them over to the dressing room, escort the women into the hall, and help them sit down. Waiters, head waiter can see off, sit down clients according to the rules of etiquette.
In a catering establishment, you should not:
Pick up a fallen appliance from the floor, it must be replaced by a waiter.
Worry about accidentally broken dishes, their price will be included in the bill.
Talk on the phone at the table, you need to apologize and go out.
Spit out the food you don't like on a plate, it is removed from the mouth imperceptibly with a napkin.
Talk loudly with people at the next table, they need to be invited to your table or leave for a conversation.
Call the waiter with a snap of your fingers, the clatter of appliances on the glass, the staff beckoned with a nod or wave of the hand.
According to the rules of etiquette, it is indecent to argue about who will pay the bill, this must be agreed in advance. Usually the person initiating the meeting, the man, pays for the dinner if a romantic date takes place. Friendship meetings are usually paid jointly.
The rules of conduct at the table in a restaurant recommend that a man read the menu, and a woman actively participate in the choice, announcing her preferences. After the meal, thank the restaurant staff. According to the rules of etiquette, a man takes the clothes in the wardrobe and helps the lady get dressed.
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