Rules of etiquette in a restaurant at the table for a girl, a man and a woman. How to behave in a restaurant, how to eat, how to communicate with a waiter: etiquette, rules of conduct

If there are no strict requirements for a business suit lately, then table manners, on the contrary, are becoming more and more important. Little has changed over time: good manners are extremely important for any businessman if he wants to impress his business associates. Everyone needs to know the rules of conduct at the table, as this shows the general level of culture and ethics.

However, it is necessary to be aware of the scope etiquette rules at the table: chewing with your mouth open is a gross violation of etiquette, while the use of the “wrong” fork may not even be noticed.

In any case, it is better not to forget the rules of conduct at the table.

1. Napkin.

• Lay the napkin in your lap some time after everyone is seated at the table. In addition, you must wait for the owner to do it first. At the same time, the napkin does not need to be shaken to unfold, it is better to do it without extra noise and calmly. In high-end restaurants, the napkin is unfolded and placed on the waiter's lap.
• Do not tuck the tissue in the collar, belt, or between the buttons of a shirt or blouse.
• Before you take a sip of a drink from a glass, wipe your lips with a napkin so as not to leave greasy marks on the glass.
• If you need to leave and leave the table, leave the napkin on the back of the chair, having previously folded it.
• Place the napkin to the left of the plate when you finish your meal.
• If a napkin falls on the floor, ask for another instead of placing a dirty one on your lap.

2. Bread.

• Bread taken from the common basket, put on your plate, designed for this. You do not need to break off part of the bread for yourself, and put the rest back in the basket: if you took the bread, this is your food.
• Do not cut the bread in your plate with a knife, break off pieces from it.

3. Devices.

• If you are not left-handed, hold the knife in your right hand and the fork in your left hand.
• Between meals or conversation breaks, put your knife and fork on your plate. They should be placed on the plate as a whole, do not put them so that one edge rests on the plate, the other on the table.
• Do not lift cutlery high above the plate and do not gesture with them.
• Do not point at the interlocutor with cutlery, especially a knife.

4. First courses.

• Do not tilt the plate towards you or away from you, as splashes may fall on either the tablecloth or your clothes.
• After you've finished your first meal, leave the spoon in the bowl it was served on. If the dish was served in a soup bowl, place the spoon on the dish underneath.

5. Seasonings and sauces.

• Don't salt or pepper your food before you've tasted it. In this way, you will compliment the chef of the restaurant, as you will show respect for the prepared (and therefore, the appropriate recipe and with the right proportions of spices) food.
• If you are asked to pass a salt shaker, pass it by holding it as a base, paired with a pepper shaker if it is next to the salt shaker. These items are always served together, even if only one of them was requested.
• If you use a common open salt shaker, salt should only be taken from it with a clean spoon or knife.
• If the sauce is served in a common dish, scoop it up with a serving spoon and place it on the edge of your plate. Never soak your food directly in a common saucepan.

6. Handling dishes and dishes.

• Always pass the dish from left to right - counterclockwise.
• If you took a plate with sliced ​​​​pieces of food (for example, bread), first pass it to your neighbors on the table, wait until it returns to you, and then take it yourself.
• Eat everything that is served on a plate with cutlery, even if people at home are used to eating it with their hands.
• No need to help the waiter by raising a glass, cup or plate in order for him to fill it. Do this only if he asks you to.
• Put empty sugar bags, plastic containers of milk or cream on the edge of your plate.

7. Seafood.

• Seafood (shrimp, crabs) is often eaten with the hands. This approach is suitable for a friendly dinner or lunch.
• If you must squeeze a lemon onto a seafood platter, cover it with your hand so that it does not splash on others or in your eyes.
• After eating with your hands, do not forget to rinse your hands in the dishes brought for this.
• Rinse your hands properly after eating seafood: dip your fingers in the water, each hand separately, and dry with your napkin.

8. Maintaining a conversation.

• Do not speak until you have chewed and swallowed a piece of food.
• Always be aware of who is contacting you.
• Do not interrupt the speaker.
• Avoid ambiguous conversations about politics, religion or money.

9. Coffee and tea.

• Do not hold a cup of coffee or tea with both hands, hold it by the ear.
• Do not blow on tea or coffee if it is hot, wait until the temperature is acceptable to you.
• If you spilled tea or coffee on a saucer, do not wipe it with a napkin, ask to bring you another one.
• Do not dip cookies, cake, etc. into the cup.

10. General rules.

• It is strictly forbidden to splash, champ, put large portions on a plate, prick large pieces on a fork, eat too quickly.
• Sit at the table calmly and straight.
• Hands should always be kept on the table, and not under it.
• You can not rest your elbows on the table.
• Don't tap your fingers on the edge of the table.
• You can not cross your legs under the table, both feet should be calmly on the floor.
• You can't take off your shoes under the table.

Knowing these rules, you will be able to show tact and respect as a host. home table, and show the level of culture in a restaurant of the highest class. Do not forget that the correct behavior during meals indicates your attitude towards partners.

Etiquette lessons are useful at any age. Adults know the basic rules, but they forget about the little things.

These trifles give out in them a lack of table education. Children do not have knowledge of the rules of etiquette at all; skills should be instilled at an early age.

The sooner you teach your child to the generally accepted rules, the sooner he will master them. His behavior at a party and at school feasts will be impeccable. Do you want to be proud of your child?

Arrange for him home schooling good manners. You will have fun from the heart, and give the child knowledge. If he takes everything as a prank, it's not scary. During the feast, he will remember your lessons.

Parents who can refresh their knowledge and acquire the skills of aesthetic behavior at the table will also benefit: in a company, at a party, at a romantic dinner.

During the time of tsarist rule in Russia, it was customary to eat all dishes with a spoon. Everyone did this: from peasants to boyars and royal persons. The fork was brought to us only at the beginning of the 17th century from Poland.

This instrument was not accepted by the superstitious Russian people for a long time. Many signs and beliefs were associated with her.

Today the table is served according to the etiquette: a spoon, two forks and two knives. Other devices are added as needed. Learn the rules for using cutlery.

Rules for the use of cutlery:

№	Rules	Explanations
1	Use a fork if serving spaghetti	The fork should be taken in the right hand. Use a spoon to help cut the spaghetti into mouthful portions.
2	Not all dishes require the use of a knife	It is not needed when breaking cutlets, stuffed cabbage, scrambled eggs into pieces
3	Devices that are on the left should be held in the left hand	And those on the right, on the right
4	The knife serves as an auxiliary tool	The main tool is a fork, use it carefully, keep it away from the base of the prongs
5	The fish should be cut with a knife in pieces	The next piece is cut off after the previous one is chewed.
6	For chilled dishes, there are special devices: a knife and a fork.	They are called eateries.
7	Fruit is eaten with a fruit knife and fork.	Do not confuse with cocktail and snack devices!
8	When taking a break in eating, the cutlery is placed on the plate as it was originally held.	Fork - handle to the left, knife - to the right
9	When the meal is over, the knife and fork should be placed on the plate together.	A knife and a fork lying together is a sign for the waiter that it is time to take away the dishes or change cutlery and dishes.
10	Hot fish is eaten with special appliances	The knife has a blunt beveled end, and the fork is easily recognizable by its four prongs.
11	Use a teaspoon when you need to stir the tea	Remove the spoon after mixing.
12	Jacket potatoes are peeled with a knife	Vegetables are eaten with a fork. When the knife is not in use, keep the fork in right hand

Have a study dinner at home, have family members demonstrate their skills. Memorize all 12 points of the table, and rehearse.

Self-confidence requires the acquisition of skills. Everything should be random, spontaneous. This skill comes with experience.

Rules of conduct at the table for children and adults

For people of any age, there are approximately the same rules with minor differences. Remember them, accustom your child to good manners.

The sooner you start the learning process, the sooner the child will begin to delight you at a party, and surprise others with his gallantry and ability to behave.

Rules of conduct at the table:

• Wash your hands before you sit down at the table.
• Small family members are always seated at the table. The child should sit on a special children's chair, feel on a par with everyone.
• Don't leave your elbows on the table.
• You can't talk at the table with your mouth full.
• You should restrain belching, coughing.
• Ask to pass dishes at the other end of the table, and do not reach for it yourself.
• Be sure to thank the hostess for a delicious dinner.
• The child must ask permission before leaving the table, or wait until everyone has eaten and left.
• Do not let children talk with their mouths full.

Eating according to all the rules of etiquette

• Use special devices. Each dish has its own.
• Do not pick up the fallen plug, but ask to replace the appliance.
• Sit at a table with a straight back. When eating, it is allowed to slightly tilt the body forward for convenience.
• Do not spread pate on bread, it is eaten separately.
• During the meal, hands should not touch the table.
• It is correct to take the first dishes, scooping a spoon away from you.
• First, liquid is eaten from the soup, and then they deal with meatballs and other thick.
• Do not cool the dish: do not blow on it or stir with a spoon. Wait.
• It is customary to drink champagne immediately, before meals.
• Drink liquids in small sips.
• Soup or broth served in a cup should be drunk over the edge. A spoon is used to catch large particles of thick from there.
• You can only eat crayfish, chicken tobacco and asparagus with your hands. For other dishes, use cutlery. A container of water and a napkin are needed to rinse your fingers.
• Fruit is cut and eaten with a fork.
• It is customary to stir tea silently so as not to distract guests with sound from the meal.
• Sandwich preparation: bread during the procedure should be on a dish. Butter is smeared with a knife, holding a piece with a fork. Place cheese or ham on top. After that, separate portions and eat.
• After finishing your meal, touch your lips with a napkin.

The rules of etiquette are general rules behaviors at the table, which should be repelled. Remember them, practice eating according to all the rules.

This will make you feel confident at any event.

Important! Whatever happens during the feast - you coughed, a piece of meat fell from the fork, spilled wine on yourself - do not worry.

It happens to everyone. Behave confidently, as if it were planned. A confident appearance is the key to the success of any event.

Smile, talk, eat. Be natural and relaxed.

Useful video

For 7 centuries in a row it has been believed that the main indicator of a person's upbringing is his ability to behave at the table. The word "etiquette" originated during the reign of the world famous French king Louis XIV. Guests invited to his banquet received a label card in their hands, on which they signed the rules of conduct. The word "etiquette" came from the name of this very card. In this article, we will take a closer look at modern rules of etiquette at the table with a photo.

There are two main ways to use cutlery:

1. Continental(common in Asian and European countries): the knife and fork should be kept in hand until the meal is over.
2. American, according to which it is permissible to put the knife aside if you are not going to use it temporarily (in this case, it is placed on a serving plate with the tip inward, the handle on the edge).

Consider the classic version table etiquette how to use cutlery. The main points are presented below:

1. How to use forks:

• if the fork is long, it has 4 cloves, and it lies to the left of the plate, then this is a dinner fork - you need to eat the main course with it (the snack fork looks exactly the same, but its size is much smaller - you need to choose it when you are served cold snacks) ;
• a fork with 4 cloves and recesses, which is somewhat smaller in length than a dining fork, is used to eat fish dishes (the cloves are designed to separate the bones from the meat);
• the dessert fork is thin and small, instead of 4 cloves it has 3;
• There are also special plug to eat fruit, it does not look like dessert, but it does not have 3 cloves, but 2.

1. How to use spoons:

• a large tablespoon, lying to the right of the serving plate, is designed to eat soups and other liquid hot dishes with it;
• a dessert spoon is designed to eat gluten-free sweet dishes that do not need to be cut with a knife (it has a long handle and a small cup);
• a teaspoon is served exclusively with hot tea, and a coffee spoon (it is the smallest) is only served with black coffee.

1. How to use knives:

• a knife that is turned with a blade to the plate, in addition, it is located on the right - this is a device designed to eat second hot dishes;
• the fish knife is blunt, it looks more like a “shovel”, its purpose is not to cut, but to hold the fish in order to remove bones from it with a fork;
• the knife for snacks and desserts has a small shape, in addition, it has teeth on the blade.

If you can’t keep all this information in your head, then remember one secret how to use cutlery: they are always placed on the table in the order in which they need to be used. Always take the most extreme devices initially. After you finish your first course, these utensils will be taken away from you along with an empty plate.

Now let's figure out what to do with appliances after eating according to the rules of etiquette at the table:

• if you have already finished eating, you need to fold the fork and knife so that they are parallel to each other with cloves and point up (fork on the left, and knife on the right);
• if you are delighted with the dish you have eaten and want to signal this, it is not necessary to run to the chef, place the knife and fork on the plate parallel to each other, but so that the cloves are directed to the right (the fork must be placed on top, and the knife under it) - the waiter will see this and convey your admiration to the author of the culinary masterpiece;
• if you decide to pause during the meal, then place the fork and knife on the plate with the tip to each other (outwardly, it should look like the fork and knife form the letter “L”);
• if you have finished the first dish and are waiting for the second, place the knife on the plate so that its blade is directed to the left, and place the fork perpendicular to the knife with the teeth up.

How to behave at the table in a restaurant: rules of etiquette

In public establishments, such as a restaurant, you need to behave accordingly. Be sure to check in advance basic rules of table etiquette in a restaurant, so that you are perceived as a person from high society:

1. If a man invited a woman to dinner, then he must enter the restaurant first. If there is a porter in the restaurant at the entrance, then the man is obliged to let the lady go forward, help her take off her outer clothes, take her to the table, ask her where she wants to sit, move the chair away so that the lady sits on it.
2. The man should sit either in front of the lady, or on the left side of her.
3. Dinner must be ordered by the person who initiated it. Usually it's a man. He can only offer the woman to choose something from what he personally chose. According to table etiquette, girl she should not be capricious, talk about her illnesses, that she went on a diet or became a vegetarian. It is necessary to politely choose something from what her companion offers her.

1. A person sitting at a table in a restaurant should watch their posture. The back should be even, but at the same time it should not seem from the outside that you are uncomfortable. Be at ease, confident, but do not relax.
2. Immediately place a napkin on your lap to sit on your serving plate.
3. If it so happened that you were brought a dish earlier than your companion, do not start eating it. Wait until the food is served to all participants in the meal.
4. If a woman has made up lips, then she needs to go to the ladies' room to get rid of lipstick, because traces of it on the dishes are considered a sign of bad taste. And in general, any hygiene procedures at the restaurant table cannot be done. For these purposes, go to the toilet. But before you leave the table, you need to apologize.
5. It is not allowed to take pictures of food and drinks during a meal in a restaurant. Such behavior is considered immoral in high-level establishments.
6. If you come across something inedible in a dish, carefully remove it from your mouth, but not with your hands, but with a spoon.
7. If some cutlery accidentally fell from your table to the floor, you do not need to pick it up. Call the waiter and ask him to bring you others.
8. If a very hot dish is brought to you, wait until it cools down. You can’t blow on food, serbat, and generally make some sounds in a restaurant. It's not good, according to table etiquette rules.

1. The fork must be held with the left hand during the meal, and the knife with the right. If the dish can be eaten with an ordinary fork, nothing needs to be cut, then it can be held in the right hand.
2. If you eat meat, then cut off one small piece from it, which you will immediately eat. Cut slices should not remain on the plate.
3. To eat pasta, you need to use a fork. Pasta is wrapped around it. If the dish is buried in the sauce, it is preferable to use a spoon.
4. If there is a bread product on the plate with your dish, then you need to break off slices from it and eat them gradually. It is impossible to bite off a whole piece of bread or take it in hand.
5. You need to chew food with your mouth completely closed.
6. If you haven't finished your soup, it's okay. Yushka at the bottom of a soup bowl is considered the norm. If you want to finish eating, then tilt the plate away from you and scoop out the soup with a spoon.
7. Don't lean too far over the plate. You must carefully bring the fork or spoon with food to your mouth.
8. If you have something stuck in your mouth, do not remove anything with your hands. Use a fork, preferably at a time when no one sees it.

1. Hide your phone somewhere so it doesn't bother you. If he calls all the time, it will look impolite. In this case, pick up the phone and ask to call you back later. Excuse yourself if you need to clear your nose or clear your throat and leave the table.
2. Do not pass the dish, salt or pepper directly into the hands of the person who asked you for it. It will be right if you just put the item or food he needs next to his plate.
3. Behave at the table calmly, do not gesticulate, so as not to accidentally break something.
4. In no case should you put your elbows on the table. Hands should not touch the table at all while eating. Women are only allowed to lean slightly against the table with their hands.
5. Bags, wallets, phones and other things should also not be left on the table.
6. During the meal, you can communicate with a companion, but on those topics that will not provoke a scandal between you or disputes.
7. After the meal is over, do not leave the dishes. Everything should remain on the table as it is.
8. Do not forget to leave a tip to the waiter after dinner (this is approximately 10% of the total amount check). If the tip is included in the amount of the check, then it is not necessary to leave additional money.

How to behave at the table at a party: rules of etiquette

When you come to someone's house, even if you were invited by your close friends, this does not mean that in this case it is not necessary to observe table etiquette rules. Be sure to show respect to the hosts and leave a good impression.

Of course, such strict requirements are not imposed on you, as in a restaurant, but a few etiquette rules, how to behave at the table while visiting, you still need to know:

• do not sit down at the table until you are invited to do so by the owners of the house;
• if you need some cutlery, or you will be asked to pass it, remember to do this in a counterclockwise direction;
• do not eat with your fork or spoon from a common dish into which, for example, a salad is poured - take a special cutlery and pour the dish off your plate;
• if the dish is far from you, do not reach for it across the entire table, but ask the person sitting next to you to serve it;
• drink water or alcoholic drink only after you have completely chewed the food;
• do not talk at the table on political or religious topics, do not discuss diseases, but do not be silent, do not force the owners of the house to entertain you;
• do not stay at a party until late in the evening (the optimal time to stay at a party is 2-3 hours);
• after dinner, be sure to thank the owners of the house.

How to behave at the buffet according to the rules of etiquette?

Everyone knows what a buffet is when a lot of dishes are presented, and everyone can choose whatever they want and as much as they want.

It would seem that everything is simple, however, here it is necessary to observe 5 rules of table etiquette:

1. As soon as you enter a restaurant operating on the system buffet, look around to understand where and what is located. In many establishments, first courses are located separately from appetizers and desserts. Think about what you would like to eat so as not to overload the stomach with everything at once. Take a plate to left hand, and overlay everything with the right. If you need bread, then you need to take a special small plate for it.
2. It is not allowed to appear at the buffet in a swimsuit or street clothes. An elegant dress is, of course, also not the most the best option for a buffet, but the fact that your appearance should be neat is unequivocal.
3. When helping yourself to a dish, behave with restraint, do not shout, do not push, and do not make a fuss if the dish you wanted to take is over. Step aside, wait a few minutes for the waiters to bring the food you want. Try to make only one approach to the buffet.
4. After you finish your meal, clean up after yourself. In many buffet restaurants, the waiters do not clean up after the customers.
5. Do not try to take food from the buffet with you, unless it is provided for by the institution.

Basic rules of table etiquette for children

As soon as your child turns one year old, you can teach him the rules of table manners. At first, the baby will take an example from mom and dad, so it is important that the parents themselves behave correctly during the meal.

What should the child pay attention to:

1. Wash your hands thoroughly with soap and water before every meal. By the age of two, the crumbs should already develop the habit of observing the rules of hygiene.
2. The child must know his place at the table. If he is still small, then parents need to seat him in his chair, which should correspond to the height of the common dining table. It is better to place the chair on the left side of the mother so that she can help the child when necessary.
3. The meal should take place every day at the same time, so that the baby develops a regimen and culture of proper nutrition.
4. Explain to the baby that you need to start eating after all family members sit down at the table, and the phrase “bon appetit” will sound.
5. Up to three years, you need to teach a child to use a spoon, up to 5 years - a fork, and after 5 years it is already possible to explain what a knife is and how to handle it. Don't let your child dig into the food with their hands. If he can't handle kitchen appliance feed him yourself.

1. Explain to the baby that you can’t play, sing, dance and talk loudly at the table, especially if your mouth is full of food. After all, it is not only indecent, but also dangerous to health.
2. Teach your baby that everything that he poured, he must eat. You can't spit food back on your plate, as it's ugly.
3. The kid should already know at the age of three that after a meal you need to carefully wipe your mouth with handles, and say “thank you” to the one who cooked the food.
4. Explain to the baby that you can get up from the table only after he is allowed by adults.
5. You can use innovative technologies in the process of teaching your child. On the Internet, you can download educational cartoons and pictures, with the help of which the child will figure out in a playful and cognitive way what to do while eating. great way learning rules of table etiquette - creating a presentation on this topic on a computer (suitable for you if your child is already 5 years old). So the child will be more interesting, because the craving for computer technology in modern children manifests itself at a very early age.

AT modern program medium educational institutions, the course is provided for schoolchildren about the rules of etiquette at the table. At the lessons, children are told about the norms of behavior in public places, and in particular, they are given Special attention the topic of how to behave at the table.

Rules of etiquette at the table in pictures

Try to follow all the recommendations that we have given you in this article if you want to be accepted as a well-mannered and cultured person in public institutions. Remember that ignorance and frivolous behavior even while eating is a sign, first of all, of disrespect for yourself, and only then for others. Therefore, behave appropriately so as not to fall "face in the dirt."

Video: "Rules of etiquette at the table"

• Don't put your fingers in your mouth or take food out of your teeth. Excuse yourself and go to the bathroom.
• Don't overload your plate at the buffet.
• If something indecent happens (belching, hiccups), or if excess food falls out of your mouth, then calmly apologize. Do not make an elephant out of a fly and no one else will focus on this.
• Don't talk with your mouth full.
• Don't tilt your face down into the plate. Instead, sit up straight and bring the utensils to your mouth.
• If you have chewing gum, get rid of it before eating. Sticking it under the table is considered bad manners.
• Don't take something last until you ask if someone would like to take it.
• Leave food on the plate that you don't want.
• Chew with your mouth closed.
• If you need to leave the table, say, "Excuse me." Don't say where you're going.
• When eating or cutting something, keep your elbows close to your body.
• Don't make noise, sing, or whistle at the table unless everyone else is doing it.
• Don't tilt your chair back.
• Don't salt your food if you don't have to.
• The eating habits of others are never criticized in public.
• If you have already used the dishes, do not touch them again! Leave food on the plate.
• Bring food to your mouth, not your mouth to your plate.
• Sit up straight.
• Don't push your plate away when you've finished eating.
• Do everything for the owner. For example, don't sit down, start eating, or leave the table until he does it first, or invites you to do so.
• Grab a glass when you drink through a straw.
• Do not dip the spoon twice in a common dish.
• When people leave the table, don't ask them where they are going.
• Do not embarrass yourself or the owner.
• Don't interrupt someone; it makes a bad impression.
• Do not talk with food or drink in your mouth.
• When resting, you can put your elbows on the table, placing them between dishes. But only after eating, not during it.
• Do not talk about unpleasant things at the table.
• The glasses are different. One, which is rounder, is used for red wine, and the other, which is taller, is used for white wine. Hold a white wine glass by the stem to keep it warm, and hold a red wine glass by the bowl, as red wine tastes best when warmed by the warmth of your hands.
• When it comes to a plate of bread, cups, etc., dining at a large table with other people, many people wonder which of these is theirs. Always take the one on the left.
• If you make a loud noise and drop your spoon (or something like that), don't draw attention to it. Most likely, no one noticed, or even paid attention.

Etiquette at the table

General table manners

General rules of conduct or table etiquette - this is the minimum that everyone should know man of culture.

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 it is desirable to wipe the lips with a napkin to avoid traces greasy spots on a 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. AT 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 fish respectively and differently should be consumed. 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 it is first separated from the skeleton upper part fillet, eat, then separate the spine and bones, set aside, then eat the second part.

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 cutlets or meatballs are not cut with a knife, but they are eaten, separating small pieces with a fork, and in this case it is quite 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 precisely 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, in strict set time. 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 to unobtrusively teach them another lesson in behavior at the table, on own example teaching them the rules of decency and good manners.

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 are already appearance those around you will feel the solemnity of the situation. 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 known etiquette skills acquired in childhood subsequently inspires in young man or a girl self-doubt, fear of visiting at the table to do something wrong. 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 respected, a person who indiscriminately grabs the best pieces from all plates, 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 little acquainted 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 more significant and more educated people. 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 the little 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 relearn. 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.

The correct use of a knife, fork and spoon is not a trifle, but an important component 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 for 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 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.

Meals and snacks in crockery with legs or with high sides(vases, salad bowls) are placed closer to the center of the table, and with low sides (dishes, trays) - closer to serving items, while alternating appetizers 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 cigarettes, ashtrays, matches and flowers are placed. 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 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. covered with a tablecloth buffet table first served with glass (crystal): wine glasses, stacks, lafite, rhine wine 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 bigger size(rheinway). 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 general principle- taller wine glasses are placed in the center of the table, low - 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. A distinction is made between 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 placed, they are placed in the hall against the walls or in the corners 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 (canapes) with granular caviar of sturgeon and salmon fish, 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 tea banquet menu consists of flour confectionery products (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 conditions storage. He was knowledgeable enough not to let his butler dust off a bottle of old Château Mouton Rothschild or forbid him to wrap it in a napkin, thus 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 carafes (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 bottle a few hours before dinner. dinner table 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 the wines that are served to various dishes at lunch time. Red wines range from blood reds, thick burgundies (infinitely varied), finer ruby ​​reds, sour tart burgundies to full-bodied light paint shame pink, 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 great wines. home cooking, the hosts will certainly want to introduce them to the 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.

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