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Crib on etiquette - you need to know

Шпаргалка по этикету

Etiquette (from French etiquette - label, inscription) - the rules of behavior of people in society, supporting the perception of the society about the proper. In its modern form and meaning, the word was first used at the court of King Louis XIV of France - cards (labels) were handed out to guests stating how they should be held; although certain codes of norms and rules of conduct have existed since ancient times.

It is traditionally believed that the founders of etiquette are England and France, but the way of life in these countries at that time was such that in these cruel and rude conditions, a person could not improve in his spiritual and moral endeavors. Certain moral rules and behaviors originated around the 14th century in Italy, where already at that time the social essence and culture of the individual began to come to one of the first places. In Russia, one of the first sets of rules of conduct is considered to be “home building” (XVI century).

Etiquette can vary significantly in different conditions, depending on the particular era and cultural environment. It can also be conditionally divided into situational and professional, secular and business, although it is often impossible to draw clear boundaries between them, since the rules of various sections of etiquette are repeated, include the rules of other sections (sometimes slightly changed), based on basic norms of behavior.

This useful etiquette cheat sheet will help you to always and everywhere know all the rules of etiquette at the table and alcohol. What kind of food is what devices and from which glasses is it right to drink all the drinks.

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Glasses: the rules of drinking

Etiquette Cheat Sheet
Etiquette Cheat Sheet
Etiquette Cheat Sheet

The general rule is this: for red wines you need large glasses, for white wines medium, for strong drinks small, because they should emphasize not the alcohol component, but the fruity character. Glasses for wine have a fairly wide bottom and taper in the upper part. Glasses for red wine are usually more rounded, for white more elongated. The leg of the glasses should be long enough so that you can easily grasp it by hand. If you hold the glass differently, fingerprints will inevitably remain on the glass, and the wine will warm up, which is usually undesirable. An ideal material for glasses is thin and transparent unpainted crystal without engraving: it allows you to better see the wine and appreciate the color of its “clothes”. However, the material is still not as important as the form.

The combination of wine and food

Etiquette Cheat Sheet
Etiquette Cheat Sheet

The main principle of harmony of drinks and dishes is to try to present both of them in the most advantageous light so that they do not hide each other's dignity, but, on the contrary, emphasize and mutually complement their taste and aroma features. Each of the alcoholic beverages plays a role in the feast, but all of their many can be divided into two large groups - aperitifs and digestives. Aperitifs are drunk to stimulate appetite, while digestifs become the final chord of a meal that promotes digestion. There are basic provisions for the compatibility of drinks and dishes that must be followed if you act as the host of the feast, since these provisions take into account the weighted and time-tested tastes of the vast majority of people.

Wine and Cheese Combinations

Etiquette Cheat Sheet

Many people know that cheeses and wine go well together. Used together they emphasize each other's merits. However, it’s not easy to choose the perfect wine for a particular type of cheese. At the same time, a wrong combination can ruin the taste of both cheese and wine. The situation with the right wine choice becomes even more complicated when it comes to a cheese plate. Thus, in order to choose the right combination, one must not only know the cheeses, but also have a good understanding of wines. To obtain certain ideas and knowledge about the combination of cheese and wine, you should start with the most general principles. Knowledge of these principles allows with a greater degree of probability to choose the right wine for cheese and evaluate the real taste of cheese in combination with wine:

  • White wines are combined with cheese better than red wines. This is especially true for cheeses with a sharp, pronounced taste, as they knock down the taste of red wines, spoil their bouquet.
  • The stronger and sharper the taste of cheese, the more powerful wines it requires.
  • Cheeses do not like the pronounced taste of wood, so it is better to avoid the use of long-aged wines in wooden barrels.
  • It is better not to serve fresh wines to neutral and sweet-tasting cheeses, as they have a high acid content and with cheese will seem even more acidic.
  • The choice of wine also depends on the degree of maturity of the cheese. The more mature the cheese, the more mature the wine goes with it.
  • Cheese and wine produced in the same region are usually the best complement each other.
  • Red wines are best served with soft-tasting delicate cheeses, and dry white wines with savory cheeses.

Table setting

Etiquette Cheat Sheet

An important point in attracting visitors is the correct table setting. The word “serving” has two meanings: firstly, the preparation of the table for breakfast, lunch, dinner or tea, that is, the arrangement of dishes in a certain order, and secondly, a set of objects (dishes, table linen) intended for this purpose . Table setting is multi-variant. Pre-table setting is the most important stage in preparing the hall for receiving visitors. The form of serving depends on the class of the enterprise, method and time of service. In the morning and lunch time, a minimum serving is carried out, in the evening it is more complete.

Table setting must meet the following requirements:

  • match the type of service;
  • match the menu of the offered snacks, dishes and drinks;
  • combined with the shape of the table, the color of the tablecloth and napkins, with the shape of their coagulation, with the overall interior of the hall;
  • reflect the national identity and thematic focus of the enterprise;
  • all serving items must be in accordance with the rules.

Serving Sequence.

  • 1. Covering the table with a tablecloth.
  • 2. Serving plates.
  • 3. Serving devices.
  • 4. Serving glass (crystal) dishes.
  • 5. Table decoration with napkins.
  • 6. Arrangement of appliances for spices.
  • 7. Arrangement of vases with flowers.

When setting the table, observe a certain order:

  • first put earthenware or porcelain dishes,
  • then stack the appliances
  • and after that they put crystal or glass.

Glasses, glasses, glasses, laying on the table, hold the leg.

Table setting is different depending on the nature of the meal:

  • breakfast,
  • dinner
  • or evening guest service.

All cutlery

Etiquette Cheat Sheet

Choosing a cutlery, we often do not think about whether we are doing it correctly, in accordance with all standards. After all, when guests arrive, you will need to set up a table, and without such details it is simply impossible. And I don’t really want to “fall face down into the mud” and put ugly spoons, forks and knives on the table, or moreover, not know where to “stick” them. To prevent all this from happening, we offer you a short description of all the cutlery, as well as the rules for their use - what kind of appliances for what and how to use them. There are several options for selecting devices. Firstly, this is the material and its quality. The most common are plastic, wood, aluminum, stainless steel, cupronickel, as well as silverware. The last three options are most often used when serving tables at receptions and banquets. The material must also be hygienic, because it directly enters our body through food. The second choice is considered design. Devices should not be too bright and distracting. According to experts, beauty, sophistication and restraint are three properties that cutlery should have. Of course, this is not the rule, and everyone chooses for himself what suits a particular situation (kitchen, dining room furniture, event, etc.). The only requirement is that the design does not contribute to the accumulation of dirt and food debris. Finally, practicality and versatility of use also occupy an important place.