Cheat sheet for etiquette - you need to know
Etiquette (from fr. Etiquette - label, inscription) - the rules of behavior of people in society, supporting the presentation of this society about appropriate. In its modern form and meaning, the word was first used at the court of Louis XIV, King of France - guests were given cards (labels) outlining how they should be held; although certain codes of conduct have existed since ancient times.
Traditionally, it is assumed that the progenitor countries of etiquette are England and France, but the way of life in these countries at that time was such that in these cruel and crude conditions a person could not improve in their spiritual and moral endeavors. Certain moral rules and behaviors arose around the fourteenth century in Italy, where, at that time, the social essence and culture of the individual began to take one of the first places. In Russia, one of the first sets of rules of behavior is considered to be “domostroy” (XVI century).
Etiquette can vary significantly in different conditions, depending on the specific 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), proceed from the basic norms of behavior.
This useful cheat sheet on etiquette will help you always and everywhere to know all the rules of etiquette at the table and alcohol. What kind of food there is, what devices and from which glasses it is right to drink it all.
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Glasses: drinking rules
The general rule is this: for red wines, large glasses are needed, for medium wines, for strong drinks, small ones, because they should emphasize not a spirit component, but a fruit character. Wine glasses have a rather wide bottom and taper at the top. 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 safely take 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. The 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 his "clothes." However, the material is still not as important as the shape.
The combination of wine and food
The main principle of the harmony of drinks and dishes is to try to present those and others in the most advantageous light, so that they do not hide the virtues of each other, but on the contrary, emphasize and mutually complement their taste and aroma. Each of the alcoholic beverages plays a role in the feast, but all of them can be divided into two large groups - aperitifs and digestives. Aperitifs are drunk to arouse appetite, digestives become the final chord of the meal, contributing to digestion. There are basic principles of compatibility of drinks and dishes that must be fulfilled if you act as the host of a feast, since these provisions take into account the weighted average and time-tested tastes of the absolute majority of people.
Combinations of wine and cheeses
The fact that cheeses and wine are perfectly combined with each other, many know. Used together, they emphasize the virtues of each other. However, it is not at all easy to choose a wine that matches perfectly with a particular type of cheese. In this case, the wrong combination can spoil the taste of both cheese and wine. Even more difficult is the situation with the right choice of wine when it comes to a cheese plate. Thus, in order to choose the right combination, one must not only know cheeses, but also be well versed in wines. To obtain certain ideas and knowledge about the combination of cheese with wine, you should start with the most general principles. Knowledge of these principles makes it possible, 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 blend with cheese better than red wines. This is especially true for cheeses with a sharp, strongly pronounced taste, as they bring down the taste of red wines, spoiling their bouquet.
- The stronger and sharper the taste of cheese, the stronger the wines it requires.
- Cheeses do not like the pronounced taste of wood, so it is best to avoid using wines that are long aged in wooden barrels.
- Cheeses that are neutral and sweet in taste are better not to serve fresh wines, as they are high in acid and will look even more sour with cheese.
- The choice of wine also depends on the degree of maturity of the cheese. The more mature the cheese, the more seasoned the wine goes to it.
- Cheese and wine produced in the same region usually complement each other in the best way.
- Red wines are best served with soft to taste delicate cheeses, and dry white wines - with savory snack cheeses.
An important point in attracting visitors is the correct table setting. The word "serving" has two meanings: firstly, it is the preparation of the table for breakfast, lunch, dinner or tea, that is, the arrangement of dishes in a certain order, and secondly, the collection of objects (dishes, table linen) intended for this purpose . Table setting is multivariate. Preliminary table setting is the most important stage of preparing the hall to receive visitors. The serving form depends on the enterprise class, method and time of service. In the morning and lunch time is the minimum serving, in the evening more complete.
Table setting should meet the following requirements:
- conform to the type of service;
- match the menu of snacks, meals and drinks;
- combined with the shape of the table, the color of the tablecloth and napkins, with the form of their coagulation, with the general interior of the hall;
- reflect the national peculiarity and thematic orientation of the enterprise;
- All serving items must be in accordance with the rules.
- 1. Covering the table with a tablecloth.
- 2. Serving plates.
- 3. Serving appliances.
- 4. Serving glass (crystal) dishes.
- 5. Table setting napkins.
- 6. Arrangement of devices for spices.
- 7. Arrangement of vases with flowers.
When setting the table observe a certain order:
- first put the earthenware or porcelain dishes,
- then stack appliances
- and then put the crystal or glass.
Glasses, wine glasses, glasses, putting on the table, hold the leg.
Table setting is different depending on the nature of the meal:
- or evening guest service.
Choosing cutlery, we often do not think about whether we are doing the right thing, in accordance with all norms. After all, when the guests come, it will be necessary to set the table, and without such details it is simply impossible. And you don’t want to “fall face in the dirt” and put ugly spoons, forks and knives on the table, or moreover, don’t know where to stick them. To prevent this from happening, we offer you a short description of all the cutlery, as well as the rules for their use - which appliances for which and how to use them. There are several options for selecting devices. First, it is the material and its quality. The most common are plastic, wood, aluminum, stainless steel, nickel silver, 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 parameter is the choice of design. Devices should not be too bright and distracting. According to experts, beauty, refinement and restraint are the three properties that cutlery should have. Of course, this is not the rule, and everyone chooses himself that fits 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 residue. Finally, practicality and universality of use also occupy an important place.
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