Basic table etiquette. Table Etiquette Rules: Behavior and Serving Message on Table Etiquette Rules

Everyone knows that knowing the rules of conduct at the table and following them is extremely important, since ethical behavior at the table 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 fine society in general.

In a restaurant: menu selection, ordering, tips

Near the mirror in front of the entrance to the restaurant hall, you can straighten your hair, but you can not comb your hair or make up - this is done in the ladies' room. A man enters the room first.

In the wardrobe, leave a coat, an umbrella, bags, a case with documents (if you are not having a business meeting), but not a handbag.

It is acceptable 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. A man communicates with the attendants - head waiter, waiter and sommelier.

If you have invited a business partner to dinner, it is better to make and pay for the order in advance. They don't talk about business until the dishes and drinks are chosen.

The one who invited pays the bill, even if it's a business dinner and the invitee is a man.

If a large company dine, everyone pays for himself, while the husband always pays for his wife.

Taboo. Knocking with a spoon, calling the waiter, is unacceptable. You can not demand a bill when a partner or partner finishes their coffee - even if you are in a hurry. It is not polite.

NB! In the restaurant hall, do not move a chair yourself - wait until your companion or head waiter does it. 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 a restaurant, it is customary to leave a tip in the amount of 10% of the order value in excess of the amount indicated on the bill. In Ukraine (in all high-class restaurants) and in Germany, the cost of service is included in the bill, and you can limit yourself to the amount indicated in it.

There is an unspoken rule: tips are left in banknotes. The account can be checked for "errors". And if you are unhappy with the service, you can leave no tip.

Code of conduct

You need to sit at the table at a comfortable distance - not too close, but not too far - the distance should not exceed the width of the 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 you use cutlery, 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.
Sitting on a chair should always be straight, you can only lean slightly over the plate while eating. You need to sit at the table straight, but at the same time loose, so as not to give the impression that you are uncomfortable or uncomfortable.

A personal linen napkin should be placed on your knees. She should not wipe her lips and hands while eating. To do this, there should be paper napkins on the table.
After you have finished eating, you can lightly touch your lips with a linen napkin and wipe your fingertips.

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 the meal, just put the napkin on the table.

Even if you are very hungry, you need to eat slowly, silently. Chew with your mouth closed and never slurp or blow on food to cool it down.

Don't talk over food.

Do not insist on choosing dishes for table neighbors.

Even if the dish was very tasty, you can not wipe the bottom of the plate with a piece of bread.

At a large table, all common dishes should have their own utensils, such as special forks, spoons or tweezers. With these devices, and not personal ones, you need to take and put food from common dishes on your plate. In no case do not take individual dishes from a common dish.

If the desired dish or, say, a salt shaker are 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 completed the meal, arrange the cutlery as follows: the knife and fork lie side by side, parallel to each other, and the handles of both items look to the right. This means that you have completed dinner (lunch, breakfast, lunch), and the plate can be taken away.

If you are full, it is not necessary to finish the meal to the end. This rule also applies to alcoholic beverages.

Table etiquette

Bread

Bread is eaten in pieces, which are broken off from a large piece taken. It is not customary to bite off directly from this piece.

By the way, bread is taken by hand. In the same way, they take cake, cookies and fruits. Sugar in cubes is also taken by hand or with special tongs if they lie nearby.

In case you want to butter the bread, gradually break off small pieces, press them against the plate with your fingers and butter them. By the way, they take butter, pate with common cutlery from common dishes and put it on their plate, and only after that they spread it on bread. Caviar can be immediately spread on bread.

Buttered bread cannot 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. That is what it is intended for. 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 with hands, and at the table - with a fork and knife.

Sometimes a buffet sandwich is multi-level and falls apart 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 cutting 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, omelettes, 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.

Remove the shish kebab 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 at the bone so that the oil flows out, and cut into pieces. Attention: do not take it by the bone and papillot!

The bird is eaten with a knife and fork. In this case, it is not necessary to cut off all the bones completely. 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 put the knife aside. According to the second - not for a minute should you let go of the knife from the right hand, from the left - the fork. The first rule is guided by the Americans. In the European sense, this method is far from elegant. Following the second recommendation, it will be correct to cut off a piece of meat, holding it with a fork. Mashed potatoes are placed on a cut piece of meat, pierced on a fork.

If meat is served with peas or other vegetables that are difficult to hold on a fork, then you can do this: holding the meat with a fork, cut off a piece, then turn the fork with this piece and put vegetables in it; vegetables can be put on cut off pieces of meat, as much as can be held.
When the meat is over, holding the fork already in your right hand, eat the peas (at the same time, do not put the peas with a fork, but pick them up like on a shoulder blade).

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 a little in order with what lies on the main plate.

Fish

Fish is eaten with a fish utensil or with a fork and knife. In the case when there are no special devices, fish can be eaten with two table forks.

If a spatula and a fork were served 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 was served to the fish, then they take it in the right hand, and in the left - 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, a fish skeleton should remain on the plate.

If a fish bone remains in the mouth, it must be quietly put with the tip of the tongue on the fork and set aside on the edge of the plate.

Fish cold dishes are eaten with snack utensils.

Boiled and hot smoked stellate sturgeon, sturgeon, beluga are eaten only with a fork.

A slice of lemon served with cold fish is applied to the lips after the fish has been eaten.

Oysters in restaurants are served already open. First, squeeze the lemon into the shell, then take the oyster in your left hand and separate the pulp with a fork. Eat it with a special device.

Crayfish are eaten with the hands. At the same time, there should be bowls of water at a moderate temperature on the table in order to wash hands after eating. Sliced ​​lemons are usually present in such water, rose petals are less often used. Also, along with such vases, there must be clean napkins, cotton or paper, which should be removed immediately after the end of the meal.

In a similar way, they also eat asparagus and tobacco chickens.

For lobsters / lobsters, a special set is used: tweezers, a special short fork and a spatula. The lobster shell is cut with tweezers, starting from the back. Claws are cut in the same way. Soft meat is removed with a special long fork with two prongs.

Shrimps are also eaten with the hands.

Snack

If you decide to try a snack, put 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 immediately. It is necessary to cut such dishes using a knife and fork, gradually.

An appetizer, for example, if it is ham, should not be placed on a piece of bread.

If the sausage is served unpeeled, then each piece is cleaned on a plate with a knife and fork. Dry sausage is eaten with the skin on.

A soft-boiled egg is placed in a special glass, then the edge of the spoon is hit on the top. If the top does not bounce, you can remove it with your fingers. Eat an egg with a spoon.

Scrambled eggs can be eaten with a spoon or fork, depending on the consistency.

Sausages and sausages in a thin skin can be eaten without removing it.

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 pretty. There are three ways:

The first method involves the use of a fork and a spoon. The spoon should be held in the left hand. Lower the edge of the spoon into the plate, wind the pasta on the fork in the recess of the spoon. Wrap a little pasta on a fork, cut off this portion with a spoon.

The second way: hold the fork like a knife prepared for cutting. Dip the fork into the thick pasta and lift them up, separating a small portion. Then again lower the fork with pasta into the plate, wrap them around the fork and quickly put them in your mouth.

The third way: chop pasta on a fork, wrap a portion of pasta on it (while holding the fork vertically). The basic rule is to pick up no more than 2-3 threads of pasta on the fork.

Salad is eaten with a fork. A knife is used to cut large chunks or lettuce leaves.

Green salad, as far as possible, do not cut with a knife. If it is served so 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.

Pate can be taken with a knife, but as a rule, pate is eaten by separating small pieces with a fork. You can spread pate on bread only in the family circle.

Mustard and salt are taken in small spoons. Mustard is placed 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 on the plate. However, in the home circle, you can finish the soup by tilting the plate away from you.

Soups are eaten with a spoon, picking up from oneself and bringing a wide edge to the mouth.

A spoon is used if it is necessary to catch croutons floating in the soup, an egg, pieces of meat.

Also, a spoon is used if the soup is served in a cup with two handles.

If the soup is very hot, do not blow on it to cool it down, do not stir it with a spoon. It is better to wait a while until it cools down.

Soup in a spoon should be enough so that it does not overflow from it.

The soup spoon is not put on the table, but after eating it is left in the bowl.

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 as they drink coffee or tea, without using a spoon.

When you eat the first dish, do not sip, eat silently.

If there are dumplings, noodles or potatoes in the soup, they are crushed with the edge of a spoon.

The chicken in the broth is both the first and the second, so first they eat the broth with a spoon from the plate, and then the chicken pieces - already with the help of a fork and knife.

Fruits

Fruits served on the table are not tested for strength and are not selected.

Bananas are served unpeeled and eaten with the hands.

Oranges are peeled and divided into slices. They eat them with their hands. The bones are placed 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 should be peeled in a spiral.

Grapefruit is served cut across, the middle is separated from the peel, but remains inside. It should be eaten with a spoon, you can sprinkle with powdered sugar.

It is customary to cut watermelons and melons into medium-sized slices, serve with a peel and eat with a fork and knife. Taking a piece from a common plate, it must be put on your plate with the skin down, after which a thin slice should be cut off with a fruit knife. and, freeing it from seeds, send it to your mouth on a fork.

Melon can be eaten with a spoon.

Mango should be cut in half on your own plate. It is eaten with a spoon, after removing the bone.

Pineapple must be peeled, cut across into thin slices and put on a plate. Pineapple is eaten with a fork and knife.

Apples and pears are cut lengthwise with a fruit knife into 4-8 parts, after which the seed nest is removed. The resulting pieces are no longer cut, but bite off from them.

Quite aesthetes cut these fruits into four parts, put them on a plate, and then, taking a slice on a fork, remove the skin with a knife. The most difficult thing is to keep the delicacy on the fork. Then the peeled piece is eaten on a plate, using a knife and fork. It is permissible to peel the fruit in your hand, but eat it on a plate with a knife and fork.

Peaches are cut in half with a fruit knife, the pits are removed with a knife, and eaten with your hands.

Cherries and cherries should be taken by the twig and put into the mouth. If possible, spit out the bone 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 out the bones directly on a plate or collect them in an ashtray.

Plums are broken with fingers, the bone is placed on a plate.

Raspberries, blueberries, strawberries, strawberries or other berries are eaten only with a spoon.

Strawberries should be served peeled without stems. It is ugly 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 directly from a vase is ugly. Fruit seeds are spit out on a spoon and placed on a plate next to or under the vase.

The drinks

If any drink is offered before meals, then you must first swallow everything that is in your mouth and only then drink it. It is advisable to wipe your lips with a napkin before doing this.

It is rude to top up drinks only for yourself. First, offer to refill the drink with the neighbors on the table.

Coffee is served with pre-diluted sugar or cream.

A teaspoon is intended for stirring sugar and cream, after which it is no longer possible to use a spoon. They just put it on a saucer.

Tea and coffee are not poured into a saucer.

Alcoholic beverages also need to be drunk properly.

Cocktails are drunk in small sips with breaks.

Vodka from a small glass can be drunk immediately, but you must remember that you can fill the glass again.

You can drink vodka, starting from the third or fourth glass (of course, if necessary), little by little, since it is not customary to change the portion in such a situation.

Drinking after the toast to the bottom is possible only in special cases. Now this is not mandatory.

Whiskey is consumed with ice. Sometimes it is diluted with soda water.

Wine, as well as liquor, it is advisable to drink 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 long break. At the same time, the glass can be in the hand, because cognac loves warmth.

With what dishes what drinks to drink

Usually lunch or, in some cases, dinner begins with cold snacks. These dishes are served with dry white wines.

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, for example, steaks, pork cutlets, stewed liver or smoked sausages.

Red wines with a long exposure are more suitable for meat of wild animals.

The same wines are served with vegetables as with meat, and only red wine is served with mushrooms.

Sweet dishes, respectively, are served with sweet dessert wines with a high content of alcohol and sugar, liqueurs or sweet sparkling wines.

Dry white wines are well suited to cheese with a delicate and delicate taste.

Astringent wine should be served with spicy and spicy cheeses.

Red wines go well with wild meats and other dark meats, but only white wines with white meat, poultry or fish.

Both white and red wine go well with goose or pork, but these must 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, and sugar are put on display.

If a pie or cake is served, each guest at the table is given a separate plate for dessert, 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.
Cream is served hot in a special dish, which in turn should be on a saucer.

Cakes and pies are eaten with a dessert spoon. Fork and knife cannot be used.

Pies made from puff pastry and shortcrust pastry are eaten with the hands.

Cakes and pastries are taken with a special spatula. Soft ones - cream and biscuit - are eaten with a dessert fork (if there are none, you can use a spoon), crumbly ones can be taken by hand.

Jam and jelly spread on bread with a knife.

Ice cream is eaten with a dessert spoon or a teaspoon.

These are just the basic rules that an educated person should know.

Once you have mastered the rules of table etiquette and how to hold cutlery, it will be easy for you to focus on the content of the event and feel more confident. And this is very important if the future depends on the evening, for example, an important contract.

If you are having dinner not in a restaurant, but at home, then first you need to properly set the table.

Arrive on time

This is about home remedies. If a guest is late for any reason, the hosts must be informed in a timely manner. But you shouldn't show up too early, because that can lead to fuss or embarrassment to the hosts.

Seats

Houses

The place on the short side of the table should be occupied by the owner of the house or the person who organizes the meeting. At the other end sits the hostess. If the table is round, she sits down so that it is convenient to look after the guests. Next to the owners are the most honorable places. When the table is rectangular, the most significant people should sit in the middle of the long side.

Usually ladies are invited to sit to the right of the owner, gentlemen - to the left of the hostess. The rest need to be seated so that the companions are pleasant to each other. For children or the younger and older generation, two different tables can be made. The hosts in any case sit with the older company.

Public place

The previous rules of table etiquette apply if the party is closed. In a restaurant, the best place from which you can see everything that happens in the hall and which is not on the aisle, men are inferior to girls.

Going to a restaurant

Entrance

Punctuality is a virtue, but when someone is still late, there are two options:

1. The early arrival waits in front of the entrance or, if it takes longer, in the lobby or bar.
2. In the second option, you can afford a small aperitif.

But if the first person is already reading the menu, it gives the laggards an unpleasant impression, although he could have arrived too early, and latecomers actually arrived on time.

Previously, a man would enter a restaurant first to open the lady's door, help take off his pair of coats, and escort her to the table. Today it is not so important whether courtesies are given to women. There are also special service personnel for these purposes, so this is usually not an issue. But such gestures are still pleasant for women, and a man will demonstrate the elements of a real gentleman's behavior.

Chair

The staff in a good multi-star restaurant will immediately pull out a chair for a lady. But if there are several girls at the table, then you can help with a chair for the partner. On less formal occasions, you can join as soon as the host is seated at the table.

In the past, if you leaned on the back of a chair, it was considered rude. But now you can signal to your partner in such a way that you are ready to move on to an important conversation.

Behavior at the table

Try to hide your excitement and not show that you do not know the rules of conduct at the dinner table. If you do not know how to use certain devices, then just look at what others are doing.

At the table you need not only to eat, but also to entertain guests. But it should be in reasonable volumes - taboos on the topics of disease, death, sex, religion and politics.

If you're not hungry, try a little bit of everything so you don't offend the person who made the food.

Phone and constant telephone conversations are elements of rude behavior towards guests. If the call is urgent or expected, the phone must remain connected in your pocket, otherwise you need to turn off the sound or set it to vibrate.

You can not smoke in front of the guests, even if you have already eaten and this does not bother anyone. Many restaurants have designated smoking areas where it does not bother other diners.

Wine

After the owner or the waiter has poured everyone's glasses, you should not immediately drink it. Do not make a toast if you are a guest, on your own initiative. You need to wait for the first sip or toast of the host of the evening.

The rule for children, although some adults do not know this, is that any drinks should be drunk quietly, not serbian and not squelching. And also, before you take a sip, wipe your lips and hands, otherwise there will be untidy greasy stains on the glass.

How to start eating

When the food is served, remove the napkin from the plate and place it on your lap. After you have wiped your mouth or hands, do not wrinkle it, but leave it on an empty dish. If you need to leave your seat for a short time, put it next to your plate. For children under 5 years old, their own rule is to tuck the napkin behind the collar to protect clothes.

When the food is served, wait until everyone is served. An exception can be made when the serving of dishes takes some time - then you can ask other guests for permission to start. It is necessary to apologize and say that otherwise the food will get cold.

Cutlery should be in hand - both while eating and when talking with neighbors. With a long conversation, you can put them on a plate in the shape of a triangle - just like in the diagram. If you have finished your meal, stack them parallel to each other, but their position on the plate matters - be careful.

For children, do not forget to explain that licking a knife or other sharp instruments is not allowed.

food allergy

Those who are allergic to certain foods should not make a fuss. To avoid noise, the dish you can't stand is simply left on the plate.

Meat, fish and spaghetti

Meat and poultry are taken from a common dish with a fork, and cut into small pieces in their plate. Do not cut everything at once, otherwise the food will cool faster.

Fish bones should be left on the edge of the dish. The norms of behavior at the table do not allow scatter of leftover food on the plate.
The bones that ended up in the mouth should be carefully placed on the fork and brought to the plate. If they are too small, it is permissible to carefully reach them with your thumb and forefinger.

Long pasta, such as spaghetti or tagliatelle, should be wrapped around a fork. You can use a spoon to help.

What should a child be taught?

For children, this must be explained first of all:

1. You can't put your elbows on the table. Push them to the sides.
2. Do not chew with your mouth open or slurp.
3. It is unacceptable to speak with the interlocutor if you have not chewed something.

Children should gradually be taught that table manners are important. But not all adult rules they can fulfill. For example, a glass may be too big for a small hand, in which case the child is allowed to hold it with two, while an adult should not do this. Also, do not give very young kids sharp instruments.

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Tell them that stretching across the entire table is indecent, and you need to ask a neighbor to pass the right dish, and then thank you. It is nearly impossible for younger children to pour themselves something on their own, so he may ask adults to help.
Pay attention to him that you should not notify everyone if you want to go to the toilet - you just need to apologize and leave.

Watch the posture of children - immediately teach them to sit on a chair correctly, occupying it all, and not just the edge of the seat. Don't let them swing.

As for the child in the restaurant - everyone chooses what to do. Many take their children with them wherever they go. But do not forget that capricious children can ruin the rest of other visitors. If you nevertheless took him with you, but the child began to cry loudly, go somewhere out of the common room and calm him down there.

Payment

The evening is over. All that remains is paying for delicious food and drinks. If it's already advertised that you need multiple checks, this isn't a problem, but it can make your companions feel uncomfortable.

It will be great when someone pays for everyone alone, and then the amount is simply divided by the number of people, even if some ate more.

It is better to give a credit card - this is the most discreet way to pay the bill. No one looks at the amount on the check, especially if they were invited to dinner. A tip of 5 to 10% of the order amount is not required, but it indicates whether you are satisfied with the food and services.

If something did not suit you during the evening, you should not complain and ask for a price reduction. Always speak directly and immediately when something is wrong with a food or drink.

Table events are an exam for every person in knowledge of etiquette and good manners. Modern life is hard to imagine without going to a restaurant or visiting. Compliance with the rules will help both the guest and the host of the event to appear in society as an educated individual with properly instilled communication skills.

What it is?

Often the concepts of "ethics" and "etiquette" are equated or combined. Ethics has a broader meaning, speaking of it, one should keep in mind the personal moral and moral values ​​of the individual. Such traits of a person are brought up from early childhood. Usually the depth and strength of an individual's morality depend on interpersonal relationships in the family (family model), methods of education, efforts of educational institutions aimed at instilling good manners in schoolchildren, a friendly environment, and personal character traits.

Etiquette is a set of specific rules that any well-mannered person must adhere to., these are the norms of behavior adopted by society for society as a whole or for a specific individual in particular. You can be a highly moral person with exceptionally correct moral values, but not know good manners. And vice versa.

Table etiquette is the rules of how a person should behave in a restaurant, guests, at a picnic, the order of relationships between a man and a woman, people of different ranks and ages at such events.

Any educated person should know the basics of table etiquette. Anyone who wants to achieve certain peaks in life, get promoted on the career ladder, get into high secular circles - must learn and follow the rules of good manners thoroughly.

Norms and regulations

You can highlight the basic elements of how to behave during a feast. Such rules are known and understood by both children and adults. Therefore, you should start instilling good manners in yourself and the younger generation from the following basics:

• Compliance with etiquette proxemics. Proper placement of guests at the table is important. Thus, the host of the event takes place at the head of the table, all important, honorable and senior guests are seated near the host on the right and left hand, youth and children at the opposite end of the table. Sometimes the youngest are given a separate children's table.
• It is very important to keep track of what intonation prevails in the voice during a conversation, the timbre, volume, tone, speed of speech. The voice should sound clear, no need to speak too fast, loud exclamations are unacceptable. You can't talk with your mouth full.
• At the table, you need to monitor your gestures and posture. You can’t fall apart on a chair, put your elbows on the table, sit with your hand resting your cheek, legs crossed, waving your arms, especially if there are appliances in them.
• At the table, you can not start a conversation that can provoke an argument. Politics, religion, health and money are closed topics of conversation. Also, you can not discuss your diet, alcohol restriction and foods that you are allergic to. You should silently put aside an unsuitable dish, replace alcohol with any other drink.

• A linen napkin should be spread on your knees, so contamination of clothes is excluded, and it is also possible to quietly wipe your hands on it.
• You can start eating when everyone has food on their plates, and also after the host of the holiday starts eating.
• If during the meal you come across a piece that cannot be chewed or a bone, you should quietly carry the napkin to your lips and remove the inedible element.
• During the feast, you should turn off the phone or put it on silent mode. In no case should you put it next to the plate on the table.
• A woman should put a handbag or clutch bag behind her on a chair, a large bag on the floor or hang it on the back of a chair. Sometimes restaurants offer a special chair for bags, you can use it. You can’t even put bags and packages on the table for a while.
• If cutlery or food has fallen on the floor, you should not focus on this, you need to call the waiter and ask for a new one. You can not bend under the table and pick up a fallen object.
• Do not use a toothpick at the dinner table. When there is a pause in the conversation, you need to apologize and leave the table. You can remove the stuck piece of food in the restroom.

The host of the event should not put toothpicks on the dining table; their place during the feast is the bathroom. The same rule applies if there is a need to clear the nose. Blowing your nose at the table while eating is indecent, and besides, this gesture will be unpleasant for other guests.

Good table manners

Before you go to an event, you should learn more about its nature. This can help in choosing an outfit, for women - also in choosing a hairstyle and makeup.

If the event is official, most likely all the guests were offered programs. They usually indicate the start time, the time of the entertainment or official part, the time of the buffet and the end of the evening.

Informal feasts are often more intimate and relaxed. Men can neglect ties, and ladies evening dresses to the floor. However, this does not exempt from observing the etiquette of behavior at the table.

A date in a restaurant: rules for a man and a woman

Usually, at the entrance to the restaurant, guests are met by a hostess or head waiter. An employee of the establishment offers his customers free tables and calls the waiter to take the order. If there is no such position, you can ask any waiter to help you choose a place or decide on your own. A man accompanies his lady to her place, usually on the left, helps to sit on a chair.

• The waiter brings the menu and gives the guests time to make their choice. The right of primacy in the choice of dishes belongs to a woman. However, there is a common mistake that women often make. Saying "Order something to your taste" is absolutely impossible. Correct interpretation - “Advise what is better to order? ".
• A man makes an order to the waiter after listening to the wishes of the woman.
• Girls should not choose too cheap dishes, this can be a hint to a man that, in her opinion, he is not wealthy enough. But the choice of the most expensive dishes in relation to a woman can cause unnecessary speculation.

• The specifics of the restaurant should be taken into account. If the event takes place in a Mediterranean restaurant, you do not need to order borscht or dumplings.
• If the choice is difficult, you can call the waiter, clarify what ingredients are in the dish, what is the time of its preparation.
• You should not address the waiter as "you", usually the employees of the institution have a name badge on which the name is written.
• While waiting for the order, you should start a small talk. The topic of the conversation should be general, do not go into details and go deep. The interlocutors should look into each other's eyes, speak not loudly so as not to disturb others, and also create an intimate atmosphere of a date.
• While the dishes are being prepared, the waiter can bring a bottle of wine as an aperitif. A male guest should not uncork it on his own, as well as pour a drink. This is the task of the waiter. In order to pour a second glass, it is not necessary to wait for the waiter. First, the lady is served, then the man can pour himself a drink. The glass should be filled to a little less than half.
• The glass should be held with three fingers by the leg. Thus, it will remain as clean as possible, and this is important for the aesthetic component, which is key in the concept of etiquette.

• To notify the waiter about the change of dish, you need to put cutlery obliquely on top of the plate. The fork and knife connected at the free end indicate that the meal is not over yet. It should be remembered that it is absolutely impossible to put cutlery on the table after use, their place is only on a plate.
• You should not try your partner's dish. The only way to find out what it tastes like is to order the same.
• In a restaurant, it is customary to eat slowly, enjoying the taste and process. Even if the feeling of hunger is very strong, you should follow the partner's pace, otherwise he will take it as an escape or a desire to leave the restaurant as soon as possible.
• When dinner is over, the napkin is placed to the left of the plate.
• The gentleman pays first. A woman should not interfere, ask “How much? ” or try to pay your half by putting money on a man.
• If a man and a woman have friendly relations, payment of a 50/50 check is possible, then the man, having studied the check, tells the woman the amount of her order, and they agree on a tip.

A business meeting

In the modern world, business meetings are very often held in restaurants and cafes. This is especially true during international business visits. The host party introduces partners to the customs and culture of their country. In this case, the invited party should familiarize themselves with the traditions before the event so as not to offend their partners. Generally speaking, the following rules must be observed:

• First of all, a business meeting is a solution to a business issue. If it does not take place at lunchtime, then you should limit yourself to a cup of coffee or tea.
• When meeting with a partner, you should adhere to the main principle: time is money. You can start solving the issue immediately after the greeting, without being distracted by small talk.
• After discussing the issue, you should briefly summarize the results of the meeting, if there is time left, move on to abstract topics in order to maintain personal relationships.
• During international feasts, the inviting party pays. If a business meeting is limited to coffee or tea, then everyone pays for himself.

Customs around the world

Historically, food intake among different peoples of the world developed in its own way, taking into account national characteristics, the structure of life, the influence of conquerors, cultural and historical facts. In many countries, table etiquette rules overlap with each other. Thus, it is possible to single out a common international etiquette, but there is always a place for originality.

In Russia

Russia is a large international country in which all-European norms of behavior at the table are officially adopted. However, given that there are more than 190 nationalities in our country, traveling through it, you can meet unusual traditions and norms of behavior at the table.

Tatars attach great importance to etiquette proxemics at the table. The head of the family starts the meal first, only then the rest of the family and guests. They leave the table only when the head of the family has left. Praise be to Allah before and after the meal.

The peoples of the Caucasus have other features. Each family member has his own role, which must be observed without prejudice. It is worth noting an important feature: men and women in the Caucasus do not eat together at the same table. Men eat first, then women and children.

Any large feast in the Caucasus must have a manager - "master of ceremonies". The oldest and honored guest of the event can become a toastmaster. He says toasts and gives the right to say a word to others. A Caucasian feast without toast is not a feast. They are distinguished by extraordinary splendor and exaltation of master's merits.

Among the Mongolian and Buryat peoples, the guest at the table is first offered a bowl of tea or vodka. The guest, taking a bowl, should stick the thumb of his right hand into the drink and sprinkle it towards the hearth. Interestingly, in some places this custom has really survived to this day. Of course, the customs of many peoples are gradually weakening, more and more families are beginning to adhere to European standards of etiquette.

However, when traveling across vast Russia, one should study the peculiarities of the life of local residents before going to one or another corner of the vast homeland. This knowledge is necessary in order not to offend or offend the owners, as well as to show respect for their culture and traditions.

In France

For those who are lucky enough to receive an invitation to dinner in France, it is worth knowing:

• Lunch and dinner in France always starts with an aperitif, which is selected depending on the region. To drink a glass of wine, the French do not need a reason, they begin to drink a wine drink from adolescence. Wine is matched strictly to the dish that is expected. If it is fish - dry white wine, meat - dry red.
• Usually the French eat out, as it is not customary for them to cook. In cafes, bistros and restaurants, meetings with friends, relatives, just a family dinner are held. Sometimes men and women visit cafes to drink a cup of coffee and read a book or newspaper.
• The French also love family holiday dinners. Usually they consist of several servings, each of which has several dishes. The filing process itself is carried out from right to left.
• While the guests are being served a new dish, you can’t keep your hands under the table, on your knees - such a gesture can be regarded as distrust. You should lower your wrists to the corner of the tabletop.
• Large feasts in the circle of close friends and relatives are held with a complex table setting, all generally accepted norms of etiquette are observed.

• Be careful with the use of spices. Do not be too zealous - this may offend the hostess or the cook, since it can be assumed that the dish was not liked, that they want to “embellish” it.
• In France, it is not customary to ask for more wine or a change of wine. The French believe that only a specific wine can be consumed with a specific dish. Also, do not add ice to a glass of wine. A change in temperature will affect the experience of the drink, and melting ice will change the taste.

In general, French etiquette has the same basic aspects as in Russia and throughout Europe. In the customs of this country, it is not customary to rush, so the French are very attentive to all table rules and strictly observe them, a guest of this country must also show respect for culture and remember about etiquette.

In England

The British are very scrupulous about the observance of etiquette, especially at the table. Even in the circle of close friends and relatives, dinner is held according to all the rules of good manners. It can be said that the main rule of etiquette in England is the observance of etiquette.

At the table, use the devices according to their purpose. The knife is held strictly in the right hand, the fork - in the left. It is not allowed to shift cutlery, in addition, the sharp end of the knife and fork always look towards the plate.

An unusual rule, but if the invited guest has an allergy to any ingredient or has special requirements for products, the hosts should be warned about this 2 days before the event. At a large table in England it is unacceptable to have an intimate conversation with only one guest, the topic should be common to everyone, and you should not contact a stranger.

You should not reach across the entire table to take a dish, you should ask to be passed. However, it is also not supposed to be transferred back; you must put the plate in an empty place next to you.

Every time a new dish is served to a guest, you should say "thank you". If there is a common dish on the table, you should not put too much on your plate, you need to put enough so that after the end of the feast the plate is clean. Otherwise, the host may consider that the guest did not like the dish.

In Korea

In Korea, it is also not customary to leave half-eaten rice on a plate or too much from another dish. Also, do not use a spoon and chopsticks at the same time, stir the soup with appliances, select certain pieces and separate them from the main dish. Lunch should be finished by everyone at the same time.

Sometimes in Korean restaurants, the waiter serves the table without leaving it. His task is to ensure that guests always have food on their plates. Therefore, a satiated guest needs to leave a small piece of the half-eaten dish, which will become a signal that the supplement is no longer required. The same rule applies to drinks.

After the end of the feast, the sticks or spoon should be returned to their original position, where they lay before the start of the event. The bill is usually paid by the most senior at the table, and not every man for himself.

In China

The Chinese are very jealous of their traditions and customs, strictly follow them themselves and are very happy when foreign guests try to adhere to them.

The Chinese start their meal with flower tea. This drink acts as an aperitif and also entertains the audience until the rest of the invited guests arrive.

In Chinese etiquette, the shape of the table is important - it is always a circle. The traditions of the country are very symbolic. So, the circle is the earth, fertility and the feminine. The center of the table rotates around the axis, and since all dishes are common, it is very convenient to rotate such a center in order to bring the desired dish closer. Despite the fact that all dishes are common, anyone can make an individual order, but it should be noted that everyone can also eat it.

The Chinese, like the Russians, love to toast and drink alcohol at the table. During the toast, you need to stand, and then it is easy to clink glasses with the edges of the glasses. You can only drink from full dishes, if the glass is half empty, you should wait until it is filled by the one who is responsible for pouring drinks.

The Chinese will be very pleased if foreign guests use chopsticks while eating. And it is not necessary to hold them correctly. As convenient as it is right. However, it is very uncivilized to use such a traditional device for other purposes. Do not use sticks as a pointer, gnaw them, just put them in your mouth. Between meals, chopsticks lie on a special stand, you can’t leave them on a plate, and sticking them into food is insulting.

First, the first courses are served - soups, which are the only portions, then the "main meal" - rice or noodles, and dessert completes the evening. You should not lean heavily and overeat, a feast in China is an occasion to taste different dishes and enjoy their taste.

In Turkey

The national customs of Turkey are gradually being supplanted under Western influence. Restaurants and behavior there have completely switched to the rules of international etiquette. But in Turkish houses, you can still encounter the fact that the owners observe the peculiarities of life, personifying the history of the country.

For those who were invited to visit, you should know:

• Coming to a Turkish house, you should take off your shoes on the threshold in front of the door. It is unacceptable to enter a house or apartment in street shoes.
• Turks eat at a low round table, sit on the floor in Turkish style, their feet are hidden under the table top.
• You should never refuse the offered food, it can offend the hosts. You should try at least a small piece and praise the dish.
• Turks serve common meals on a tray. Each guest fills his plate with his hand or a spoon. You should not choose pieces "better" - this is also indecent.
• The meal should be started after the approval of the head of the family.
• The feast usually lasts at least two hours. The Turks follow the order of dishes, so after the main serving, tea, coffee, and sweets should be served. Eat slowly, enjoying the process.
• It's not worth staying too long either. You should politely thank for lunch or dinner and leave.

Compliance with internationally accepted rules of etiquette is the best proof of good upbringing. Every country in the world appreciates good manners. Tourists and foreigners are often forgiven for ignorance of the peculiarities of the traditions and way of life of the country, but you should not abuse your position.

There are several rules that should be followed when visiting a foreign country or in an unfamiliar company:

• You can bring dessert for tea and give it to the hostess at the meeting;
• You should not sit down at the table before the host's invitation;
• You should not start eating before the host starts;
• No need to build a mountain of food on your plate, it is better to put a little bit of each dish, eat it, and only then reach for the supplement. This method will protect against overeating, and also allow you to leave the plate clean after yourself;
• Do not ask too many questions to hosts or other guests;
• You should always be modest and friendly, be sure to thank the hosts and note the culinary talent of the hostess.

In a difficult and incomprehensible situation, adhere to the principle of common sense. The main task is not to cause inconvenience to others, even if you have to sacrifice your well-being.

Etiquette at the table

General table manners

General rules of conduct or table etiquette are the minimum that every cultured person should know.

Sitting at the table, you should only rest your wrist on its edge. Women are allowed to lean on the table with their elbow for a short period of time.

You can’t roll bread balls, play with cutlery, a glass, roll the edge of the tablecloth into a tube, stretch your legs to the full length under the table and perform other similar actions.

In the process of eating, you should not spread your elbows and bow your head low over a plate. The head is only slightly tilted and a fork or spoon is brought to this height. Blowing on hot food and drinks, "champing", sipping are not welcome.

If you wash down food with any drink, then first swallow what is in your mouth. And before that, it is advisable to wipe your lips with a napkin to avoid traces of greasy stains on the glass.

It is unethical to top up from a bottle only for yourself. Taking a bottle or a decanter, they first offer it to a neighbor on the table.

Cocktails are drunk in small sips, taking breaks.

Vodka from a small glass is drunk 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 little by little.

Compotes are usually poured into compote cups. They are not drunk, but eaten with a spoon along with the liquid. If there is cherry or sweet cherry in the compote, then the bones should be carefully spit out into a spoon, and then put on a saucer. In no case should you drink compote from a cup, then eat fruit, the remains of which are put back into the cup - this is a very bad form.

In no case should you sit at the table with a cigarette.

Women's lips painted with lipstick should be wiped with paper, not linen napkins.

Sitting at the table, bread is not cut with a knife, but small pieces are broken off; also do not dip the bread in the sauce.

The use of a knife in the process of eating pasta, vermicelli, noodles, fish, saltwort, omelettes, puddings, jelly and vegetables is excluded. In this case, only a fork is used.

If there is no spoon in the salt shaker, they pick up salt with the tip of their knife, but at the same time clearing it of foreign contaminants.

It is permissible to cut pancakes or pancakes, chopped schnitzel, vegetable cutlets, dumplings with a knife. Alternatively, you can use only a fork.

Small pieces of bread can be buttered 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 butter dish on the edge of the plate. Bread spread with butter is not cut with a knife.

A sandwich with ham or cheese is eaten from a plate using a knife and fork.

Sandwiches "buffet", as a rule, are eaten without cutlery. Sometimes such a sandwich turns out to be a whole pyramid, and, of course, it falls apart 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 utensils at hand, use paper napkins.

The sausage casing is separated with a knife and fork on a plate. Dry sausage is eaten with the skin on. Thin-skinned sausages can also be left unpeeled.

It is customary to eat meat with vegetables without letting go of the knife and fork.

A snack (for example, if it is ham) is not put on bread. Ham is eaten with a knife and fork.

For peas, use a fork; at the same time, it is worth remembering that it is not pricked, but recruited on it, like on a shoulder blade.

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 top does not bounce, then it can be removed with your fingers. The egg is eaten with a spoon.

Chicken in the broth is both the first and second, so the broth is eaten first with a spoon, and then the chicken pieces with a fork and knife.

When eating a pate, separate a piece with a fork. You can spread it on bread only in the family circle.

Soup is eaten without tilting the plate. Just a small amount remains at the bottom. Neither during the meal, nor after it, a spoonful of soup is laid out on the table, but left in a plate.

Broths, soups served in cups are drunk without using a spoon. A spoon is used when they want to get croutons, an egg, pieces of meat from the soup. But if the soup is served in a cup with two ears, then a spoon is used.

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 species are quite hard, so it is better to cut them with a knife. If the fish is fried or stewed, a special device is used to separate the fish flesh from the bones. You can use two forks or a special spatula knife, which should be held in the right hand, and the fork in the left. Hold a piece with a fork, separate the bones with a spatula. If two forks are served, then the right one is used to separate the bones, while the left one is sent pieces of fish into the mouth. In extreme cases, if you have only one fork at your disposal, they take it in the right hand, in the left - a piece of bread, which serves to hold a piece of fish, and a fork for separating bones, with its help they bring a piece to the mouth. The fish bone is not spit out of the mouth, but is imperceptibly placed on the fork with the tip of the tongue. If there is a whole fish on your plate, then first the upper part of the fillet is separated from the skeleton, eaten, then the spine and bones are separated, set aside, then the second part is eaten.

Crayfish, crabs, shellfish or lobsters are perfectly acceptable to eat with your hands. If the above dishes are prepared in such a way that they require utensils 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 served it without a shell, that is, with the help of a special fork and knife, it will not be difficult, otherwise you will not need the utensils - it will be more convenient with your hands and will not cause embarrassment to others. In this case, you just have to know how to do it right. In order to clean the crab, you need to firmly hold its head with one hand, and bend the end of the 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.

Crayfish are usually served as a whole on the table. To separate the tail, you need to tilt it slightly to the side, slightly rotating. For the use of all kinds of mollusks, special devices are not required. In extreme cases, you can use a regular fork to remove 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 oysters are served uncut, then there is a special fork for them. With this fork, the meat is easily separated from the shell.

Most restaurants serve lobster ready to eat, all you need is a lobster fork to get the meat out of 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 of the tail of the lobster; ordinary cutlery is suitable for its use. 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 a piece of lemon floating in the water.

Artichokes are also one of the dishes that is more convenient to eat with your hands. Artichoke leaves are torn off with your fingers, then dipped in the sauce prepared for this and sucked out. The only rule of good manners, which should not be forgotten in this case, is to suck out the pulp, if possible, silently. The hard parts of the artichoke leaves are carefully placed on a waste plate. When you get to the stalk, 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 use the fork and knife to eat the stalk.

Green salad is not customary to cut 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; a little 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 lowered into the plate, spaghetti is wrapped around the fork in the recess of the spoon. Wrap a little pasta on a fork, separate this portion from the rest with a spoon.

Chopped meatballs 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 acceptable to hold the fork in the right hand.

An exception, perhaps, may be such a dish as “Kiev cutlets”. The peculiarity of this dish is that there is butter inside the cutlet, and the cutlet itself is covered with a fairly hard crust of breadcrumbs. To prevent oil from splashing in 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.

Drying and crackers can be dipped in tea or milk, only being in the family circle.

If you are offered apples or pears at some 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 with a knife, which must be very sharp. Each peeled piece is eaten from the plate with a knife and fork.

It is permissible to peel the fruit in the hand, but they should be eaten on a plate with a knife and fork.

The peach is cut on a plate, the pit is removed, then the skin is removed using a knife and fork, and with their help they are eaten, cut into pieces.

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 peeled in a spiral.

Grapes are usually eaten whole.

Plums are broken with fingers, the bones are placed 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 a piece with a knife and, freeing it from seeds, send it to the mouth on a fork.

After eating, the knife and fork are folded in a plate parallel to each other, handles to the right side. When it is assumed that the same appliances will be used when taking the next dish, they are placed on the table.

Eating is not just satisfying hunger, it is an action in which everything is painted, everything proceeds according to its own aesthetic laws. To break them is to spoil the appetite of others and show oneself in the most unfavorable light.

At first glance, it may seem strange, but it is the ability to properly hold a spoon and fork, to eat aesthetically and beautifully, that can bring considerable benefits in social life, when solving business issues. Conversely, the inability to behave at the table can adversely affect a person's business career.

Family dinners

Breakfasts, lunches and dinners are held, if possible, at strictly fixed times. If you can’t have breakfast or lunch with the whole family because of the work of your parents, then by dinner time you need to make an effort so that all family members gather at the table.

The same can be said about Sundays. For children, joint dinners, if they are also beautifully furnished, are always a holiday. In turn, parents have the opportunity not only to communicate with children, but also unobtrusively teach them another lesson in behavior at the table, teaching them the rules of decency and good manners by their own example.

How to behave over morning tea or coffee

Children should sit down at the table cleanly and neatly dressed, washed and carefully combed. Naturally, this can be achieved only if the parents themselves strictly observe these rules. This is not so difficult to achieve, the children will already feel the solemnity of the situation by the appearance of those around them. An ordinary breakfast will turn into a small holiday for them.

During breakfast, parents should immediately stop squabbling between children, teasing, and other manifestations of noise.

It is better to give bread to small ones so that there are no disputes between them. It is important to do this for several reasons. Firstly, a quarrel at the table spoils the whole breakfast atmosphere. Secondly, it grossly contradicts the norms of upbringing, etiquette. Thirdly, the dispute started in the morning very often continues in one form or another between children after breakfast, determining the nature of the whole day. You can name other reasons, but one of the three already listed is enough.

It is considered bad form to blow on tea so that it cools down, as well as drinking it from a saucer. Therefore, tea, coffee or milk should be served at a temperature that does not require refrigeration.

When stirring sugar in a glass or cup with a spoon, do it silently, do not rattle the spoon against the glass.

It is not permissible to soak crackers in a glass of boiling water, throw pieces of bread into it.

The necessary portion of oil is placed on a separate plate in front of each and from there it is spread on bread.

Drink tea or coffee without making noises that are unpleasant to your hearing.

Don't talk loudly at the table.

Chew food with your mouth closed.

Don't talk with your mouth full.

Sit 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 self-doubt in a young man or girl, fear of doing something wrong at a party at the table. As a result, the naturalness of behavior is lost, and the visitor (or host) loses a lot in the eyes of others.

Even at a table where the norms of behavior are significantly reduced and high rules of etiquette are not observed, a person who grabs the best pieces from all plates indiscriminately, chews food greedily 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 small things. One small oversight is usually overlooked, several are paid attention to; many small mistakes testify to bad education, 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 has entered a decent society for the first time will have to endure many unpleasant minutes and condescending smiles during the entire dinner.

Really, how to behave? What to do with a napkin? How to take this or that food from the dish? How to use a knife and fork and what to do if there is not one but several 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 his neighbors in conversation or take care of them by putting one or another dish on their plate. It is not easier for a girl either, although she can try to hide the flaws of her upbringing behind a mask of natural shyness.

Nevertheless, you will not envy both the young man and the girl 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, the hands become stiff, the stone lies 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 try not to show them. And at the same time try to show in all its brilliance those qualities, thanks to which you ended up in an unusual environment for yourself - among people who are more significant and more educated. Such captivating behavior of yours will smooth out all the roughness, your flaws will soon be forgotten.

And one more piece of advice: before an important visit, read a book about etiquette (at least this one); of course, you won’t remember everything at once, but you will have much less reasons to blush at the table.

How to properly use a knife and fork

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 are eating a dish that requires their simultaneous use. Putting them alternately on the table is unacceptable.

When cutting meat or other food, hold the fork in an inclined position, at an angle. With its perpendicular arrangement, the fork can slide along the plate, making an extremely unpleasant rattle. But this is not the worst. Much worse when the contents of the plate scatter in all directions. The tablecloth, their own clothes and the clothes of neighbors get dirty. Trouble, and what! If this happened, only one thing can be advised: after apologizing to the victims and the hostess, try to endure a small embarrassment in cold blood, with imperturbable calmness. Thus, you will avoid ridicule and ironic remarks.

The knife serves at the table for internal use only. Taking salt from a salt shaker with a knife or cutting bread is unacceptable. By the way, salt is taken only with a special spoon, and bread at the table is not cut, but broken. Cut it before and serve it on the table already sliced.

They cut with a knife - they don’t eat from it. This is not only unaesthetic, but also dangerous. You can not only hurt your tongue or lips, any careless movement of a neighbor can cause much more misfortune.

Fruits are served with special knives - not steel. Steel impairs the taste of fruits.

How to use a spoon

It is customary to hold the spoon with the first three fingers, with the big one at the top.

Do not take a lot of soup on a spoon - it will drain over the edge. Wrap 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 to eat the remnants of the soup, then do it away from you. Accordingly, the nature of the movement of the spoon changes. If you tilt the plate towards you, then retrain. Otherwise, at a party, when everything has to be done in accordance with etiquette, your movements will lose their naturalness and ease.

In order to eat the first dish without making unaesthetic sounds, you need to bring the end of the spoon to your mouth, and not its side.

Proper 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 inept, constrained actions of your neighbor on the table.

The fact is that the lack of skills in the proper use of these objects are immediately evident, instantly characterizing the degree of upbringing of a person.

Is it right to put the best piece to a child

The desire of a mother to put a better piece to her child is quite understandable and understandable. But this should be done in such a way that he does not have thoughts about his exclusivity. Any attempt to demand something should be nipped in the bud, you can only politely ask.

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 silently.

The topic of conversation depends on the mood, education, interests of the speakers. 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 of special concerns does not cause.

The topic of conversations between husband and wife, as a rule, is limited to family matters, discussion of current problems, upcoming purchases and expenses, and various kinds of incidents. It is even useful for children to listen to such conversations.

Aperitif

Aperitif (fr. aperitif) is 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 as appetizers. 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 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. Offer also a snack (lemons, almonds) available on the tray. The empty glass should be placed on a specially designated table or on a table with cigarettes.

Often, receptions end with the serving of cocktails and aperitifs, and then coffee is offered to guests.

Banquet

Banquet (French banquet) - a solemn dinner party or dinner, arranged in honor of someone, something. Depending on the form of service, the following types of banquets are distinguished: a banquet at a table with full service, a banquet at a table with partial service, a buffet banquet, a combined banquet, a cocktail banquet, a tea banquet.

Banquet at the table with full service

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 official visits of officials, foreign representatives and delegations, during international meetings and symposiums, conferences, exhibitions, etc.

Full service banquet table setting begins with the arrangement of 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 dining polished restaurant tables for 4-6 people, 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 dinner plates at a distance of 0.8–1.0 m from each other. The plates are arranged starting from the center of the table, first on one side, then on the other, and make sure that the plates stand strictly one against the other. Snack bars are placed on small dinner plates, and pie 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 small dining plate: a table knife, to the right of it 0.5 cm is a fish knife, then, if the menu has soup, a tablespoon or dessert spoon and a snack knife. On the left side of the small dinner plate put a dinner 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. Beautifully folded napkins are placed on snack plates. Devices with spices are installed in pairs, one device for two guests. Moreover, the devices are placed at the level of glass (crystal) dishes, between serving items of nearby guests. Banquet tables are decorated with flowers, national flags of the countries whose participants are at the table. Small cards indicating the surname, 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 a fruit utensil.

Beautifully designed banquet menu blanks are placed behind a pie plate. The menu contains a list of all snacks, dishes, 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 at an official banquet are put on the tables only at the time of serving coffee.

Banquet at the table with partial service

Banquet at the table with partial service - the most common type of banquet for friendly meetings, family celebrations, anniversaries and weddings. The placement of guests at the table, as a rule, is arbitrary, however, places for guests of honor and the organizer of the banquet 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 vases of fruit, spices are placed on the table 30–40 minutes before the arrival of guests, and the table is decorated with flowers.

A banquet at a table with partial service lasts 1.5–2 hours (except for New Year's Eve and weddings, which last much longer).

The banquet menu usually includes a large assortment of cold dishes, snacks and various drinks. If a banquet at a 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 on the menu are arranged. 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 on 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 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 labeled to the guests sitting at the table. Some of the bottles (especially corked ones) can be uncorked beforehand. 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 them of their choice and pour into a glass.

After drinks, bread is laid out on patty plates for each guest (wheat and rye). Then, after a thorough check (preferably in the presence of the customer) of the readiness of the banquet table and attendants, all participants in the banquet are invited to the banquet hall to the table.

Banquet buffet

The name "banquet-buffet" comes from the French "a la buffet", which means "on a fork". The main cutlery during a meal is a snack fork.

A banquet buffet is usually organized in cases where a large number of guests need to be received in a relatively limited time (1–1.5 hours) (this can be an official reception, anniversary, family celebration or other festive event). Guests have a free choice of seats in the hall. Guests themselves choose 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 set 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 the free movement of guests . Near the walls or in the corners of the hall there are small round or square tables covered with tablecloths, on which they put cigarettes, ashtrays, matches and flowers in tall vases, paper napkins.

The banquet-buffet menu consists mainly of snacks, the assortment of which is much wider than the menus of other banquets. Sometimes the buffet menu includes second hot dishes (for example, saddle of lamb, pig or Turkey, roasted whole, etc.), which are served as a hot appetizer. The meat is pre-cut into small slices, then the carcass is shaped again. This dish is eaten using a snack plate and snack utensils. All snacks are prepared (cut) in small portions so that it is convenient to eat them standing up with a single fork.

buffet table setting

Buffet tables are covered with banquet tablecloths so that their ends hang down equally from all sides of the table, at a distance of 5-10 cm from the floor. The corners of each tablecloth are turned inward from the end sides, the ends are fastened to the sides, forming a right angle.

There are two options for serving a buffet table: one-sided and two-sided. In the first option, the table is served only on one side, usually using it for guests of honor and the banquet organizer. 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 from two sides of the table. The buffet table covered with a tablecloth is first served with glass (crystal): wine glasses, stacks, lafite, rhine and vodka glasses. As a rule, a piece of glass (crystal) is kept on auxiliary tables and exposed as needed.

Two-sided serving of the buffet table is the most appropriate. The arrangement of glass (crystal) in this case is carried out in one of the following ways: in two rows, in groups, in a herringbone pattern, in a snake.

Glass serving in two rows start with the arrangement of wine glasses. At the ends of the table, in its center, at a distance of 15–20 cm from the end, wine glasses of 9-11-17-21 pieces are placed in a triangle. With a table length of more than 7 m, wine glasses can also be placed in the middle in two symmetrical triangles of 7–9 pieces. The space between them (25–30 cm) serves to accommodate bottles of 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. and larger (rhineway). The alternation of glasses in both rows should be the same. Therefore, at first they put one row of glasses, and the second is aligned along it.

Jugs with juices are placed at the ends of the table in front of wine glasses, so glasses for juices are placed in groups near the jugs.

Table setting with glass (crystal) in groups they start by arranging 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 they place groups of glasses (vodka, rhine wine, lafitte) parallel to each other at a distance of 50–60 cm between the groups. If the length of the table is more than 7 m, then an additional group of wine glasses is installed in the center of the table.

At serving snake wine glasses and glasses are placed along the entire table, while observing the general principle - higher glasses are placed in the center of the table, low glasses are closer to the edge.

At Serving crystal herringbone wine glasses of 4–6 pieces are placed along the longitudinal axis of the table at a distance of 60–80 cm in the center, then at an angle of 45 degrees on either side to the edge of the table, rhine, lafitte and vodka glasses are placed in triangles of 3 pieces.

If the length of the table is more than 7 m, then up to its middle, the direction of the glasses at an angle of 45 degrees is done on one side of the table, and on the other half in the opposite direction.

Snack and dessert plates are required for serving a buffet table. 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 in stacks of 3–4 pieces are placed a little to the right in front of the snack bars, closer to the glasses. When arranging snack and dessert plates, it should be remembered that the emblems (monograms, stamps) on the plate must be strictly on the side opposite to the guest.

Then the buffet table is served with cutlery: snack knives and forks, fruit cutlery. To serve a banquet, the number of devices is determined based on one person: snack forks - 1.5–2 pcs.; snack knives - 0.5–1 pc.; dessert knives (fruit) - 0.3–0.5 pcs. There are two options for serving a buffet table with appetizers:

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 snack knives, with the tip to the plate. The most common in restaurants is the first option for serving a banquet-buffet. The number of fruit knives and forks is equal to the number of dessert plates (3–4 pieces). 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 type) are placed directly on the table behind plates of bread. Spoons for spices are placed in each pepper and salt shaker with the handle to the right. Linen napkins folded in quarters and then folded in half behind each stack of snack plates.

Banquet cocktail

A cocktail banquet is organized when serving participants in international symposiums, conferences, congresses, meetings and other meetings. At a cocktail banquet, you can receive a large number of guests in a relatively small room. There is a business cocktail banquet lasting 40–50 minutes, which is organized at intervals (breaks) at meetings, congresses, symposiums, and a cocktail banquet for the purpose of rest lasting up to 1.5–2 hours, usually held at the end of meetings, sometimes in an open air.

Characteristic features of the cocktail banquet: all guests drink and eat while standing; banquet tables are not set up, in the hall near the walls or in the corners they put small tables on which they put cigarettes, matches, put vases with paper napkins, flowers; plates and cutlery are not served to each guest; guests use skewers instead of forks; waiters offer snacks and drinks to guests on trays; trays are placed on several utility tables to collect used dishes.

A bar counter is installed in the banquet hall.

The banquet-cocktail menu consists of small portions of appetizers: cold appetizers - sandwiches (canapés) with grained sturgeon and salmon caviar, salmon (chum salmon, salmon), sturgeon, ham, sausage, cheese, tartlets with pate, salad; from hot appetizers - sausages, kebab, meatballs, pieces of fish in dough, pieces of shish kebab; from dessert - ice cream, jelly, cream, fruits, nuts, etc.

From hot drinks they offer coffee, tea, from cold - juices, water (mineral and fruit), cocktails.

At the cocktail banquet, the following sequence is expected:

Aperitif followed by cold appetizers;

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 there are sofas, armchairs, and between them there are 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 on a tray is placed on the edge of the tea table or separately on a 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 seat, dessert knives and forks are laid out to the right and left of it, and if there is fruit on the menu, a fruit device (behind the dessert plate), then dessert knives are laid out to the right and left of the plate and forks.

On especially solemn occasions, champagne glasses are placed in front of the dessert plates. The tea table is not served with glasses, since it is not customary to serve either mineral or fruit water to the banquet. After that, linen napkins are laid out on dessert plates. Then, sweet dishes, various flour confectionery products are placed on the table (30–40 minutes before the start of the banquet). A sweet pie or cake is pre-cut into portions. All sweet dishes, except for wrapped sweets and fruits, are served with special devices for unfolding (shovels, forks, tongs, etc.). Rosettes are placed in stacks of 5-6 pieces at each vase with jam, honey or jam.

They follow a certain sequence of serving dishes and products: first they offer sweet dishes, then they serve tea with flour confectionery and the last - 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, each guest is first placed in front of a pie plate covered with a carved paper napkin, with a dessert spoon (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 before the arrival of guests (10-15 minutes).

Coffee can be included in the tea banquet menu. In this case, coffee cups with saucers and coffee spoons are also placed on the tray with tea cups, and a coffee pot with hot coffee next to the teapots.

Combined banquet

A combo banquet usually consists of two to three banquets—for example, a buffet banquet and a full-service table banquet. For such a banquet, two adjacent halls are required. First, guests are invited to the first hall with a laid buffet table (tables), which offers cold snacks and drinks. Then, after 30-40 minutes, they are invited to another hall, prepared for a banquet at a table with full service. After guests take their places at the table, they are offered lunch or dinner (depending on the time of day). Service begins with hot appetizers. Then soup is served (if it is lunch), the second hot course, dessert and coffee (or tea).

Hot appetizers can be served at the buffet table, then the table service begins with hot dishes.

A combo banquet can also be arranged 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 served with chocolate, flour confectionery (cake, pastry), appropriate drinks and tobacco products.

Dishes

Hot dishes such as omelettes, pancakes, casseroles, etc. are eaten with a dessert fork held in the right hand. Fruit dumplings - with a knife and fork, cereals - with a dessert spoon. Cakes, pastries and other pastries are eaten with a pastry fork held in the right hand. For puddings, creams and jellies, coffee spoons are served on the table. Pies, buns stuffed with cream or jam are eaten by holding them in the hand.

In some countries (for example, in France, famous for its cuisine), cheese and fruit are usually served instead of sweets for dessert. 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 with hands. Bones or grains are not spit out directly on the plate, but are placed on it with a fork or spoon.

Apples and pears are cut with a knife into four parts, peeled and removed from the core. Then they are eaten by hand or with an appliance. They also eat peaches and apricots, you should 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.

The orange is taken in the left hand and the peel is cut along it to the pulp. Then it is cleaned and divided into slices, which are eaten with the hands.

Currants and grapes are plucked from the bunch with fingers. All fresh fruit must be thoroughly washed before serving.

After lunch it is desirable 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 is taken from the sugar bowl 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 grew. He always had his own wine cellar and strictly monitored each bottle, trying to ensure ideal storage conditions. He was knowledgeable enough not to let his butler dust off a bottle of old Château Mouton Rothschild, or to forbid him to wrap 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 kept in a horizontal position at an appropriate temperature and were never taken out of 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 it out with a sharp movement), trying not to disturb the sediment that had gathered 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 located almost horizontally and the sediment did not rise. The easiest way to deal with sediment in red wine is to put the bottles on the dining table a few hours before dinner so that all the sediment sinks to the bottom. Red table wines should “breathe” a little before drinking. Therefore, they must be opened an hour before lunch.

What are the wines

Table wines. These are wines that are served with various dishes during dinner. Red wines range from blood-red, thick burgundies (infinitely varied), thinner ruby ​​reds, sour-tart burgundies to shame-drenched rosés that are surprisingly light compared to all the others. Red wines are served at room temperature or slightly warmed. Rosé wines are always cool, so they are especially pleasant in hot weather. Of all the myriad varieties of red wines, although they mostly bear French names, of course, not all are truly Burgundy. They are called so 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 recently sweet red wines and even some of the sweet sauternes have become increasingly popular as table wines. For people who know the true meaning of food and wine will tell you that sweet wine, served before or during dinner, interrupts the appetite, while dry wine is intended just to excite the appetite and set off the taste of food.

Dry white wines. It is considered quite acceptable to serve one type of dry white wine throughout the dinner, even with meat. But if you follow the rules, then during a formal dinner it is customary to serve sherry with soup, dry white wine (for example, Rhine wine or Chablis) with fish, chicken, brains, sweet bread, sea delicacies, and dry red or sparkling Burgundy with meat , duck, goose or game.

Breakfast with one sort of wine goes well if Alsatian, Moselle or white Chianti, Riesling, Traminer, white table wines are served.

Sweet red wines. Sweet red wines are served between courses and with dessert. These include, above all, port wine (which goes well 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, Portuguese white port from Operto (little known but very refined), tokay, and an American dessert wine from California.

And, of course, there are a great many excellent home-made wines, which the owners will certainly want to introduce to their guests, who, of course, will enjoy demonstrating their culinary skills.

Wine selection. Wines are excellent, but they are terrible. The same can be said about imported wines, even those imported from countries with ancient winemaking traditions. Apparently, some kind of tasting should be arranged to decide which wines suit you best, based on your needs, taste and financial capabilities.

Every cultured person should know and be guided by the rules of table etiquette. Following these rules will help you feel confident and look worthy in any society of people.

Moreover, minor but important details of etiquette contribute to solving the problem of low self-esteem.

Communication and behavior at the table

While at the table, the participants in the meal, as a rule, like to communicate with each other. In this case, you also need to follow simple rules of table etiquette. In the process of a table conversation, topics that lead to conflict should not be discussed.

How to behave at the table and what to talk about? If during the meal someone addresses or tells you about something, be sure to listen to the person and only then answer.

If you don't like the question, then politely offer to discuss it another time. In other cases, you need to conduct a conversation in an easy and relaxed manner.

According to the rules of restaurant etiquette, people sitting at the table are advised to refrain from arguments and inappropriate comments. If one of the guests does not adhere to this rule, you can defuse the situation with some kind of joke or try to casually change the topic of discussion.

If a company is sitting at the table, then only 2 people should not participate in the conversation. It will be much better to include other participants in the conversation.

During a conversation or immediately after dinner, it is good form to thank the organizer of the meeting, the host or the chef, expressing a few pleasant words in their direction.

Thus, you will leave a good impression of yourself and be able to finish the meal on a positive note.

A short course in table etiquette

1. Behave like most people do.
2. Do not blame your interlocutors for their mistakes.
3. Don't leave your meal for too long.
4. When leaving the table, always apologize politely.
5. Try everything on the table, but eat what you like.
6. During the feast, you should not discuss any diets, indigestion, or talk about the dangers of certain foods.

Having studied at least in general terms the etiquette at the table, you will appear in front of people from the good side and will be able to increase your own self-esteem.

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