Table etiquette rules: learning about cutlery. Serving cutlery (spoons, forks, knives) How cutlery should be placed on the table

The rules for setting the table are not just about preparing it for breakfast, lunch, dinner or tea. This is a kind of art that depends more on the taste of the person setting the table, and not on his financial means.

The aesthetics of the table depends on the tablecloth, napkins, cutlery, dishes, flower arrangements, present on the table, as well as from the overall harmony with the interior of the room, its color range and style.

In addition, the table setting rules have the following requirements: compliance with the type and occasion of the feast, combination with the menu and correct location serving items.

There is a certain sequence of actions that helps to quickly and correctly arrange numerous serving items.

First, cover the table with a tablecloth, which must be spotlessly clean and ironed. It is desirable that the ends of the tablecloth hang evenly on all sides of the table by about 25-30 cm, and the corners of the tablecloth should cover the legs of the table.

After this, the plates are placed. It is recommended not only to wash and wipe them well, but even to polish them until they shine with a towel or napkin. The snack plate should be placed strictly opposite each chair at a distance of about 2 cm from the edge of the table. A pie plate is placed at a distance of 5-15 cm to the left of the snack plate. In this case, the center of the plates should be on the same line. Depending on the type and occasion of the feast, there may be several plates. In such cases, small dinner plates are placed under the appetizer plates, and the pie plate (bread plate) can be placed so that the edges of the plates farthest from the edge of the table are in line with the small dinner plate.

Serving examples for a two-course menu.
A deep plate is used for the main course. The dessert plate is served later as needed. Cutlery is arranged in such a way as to avoid confusion in its use: the knife and fork lie next to the main dish and, accordingly, are intended for it. The dessert spoon lies behind the plate with the handle facing to the right. If wine is served, then on the right behind the knife there is a corresponding glass for white or red wine. If several drinks are served (beer, juices, water), the remaining glasses should be placed in the same place.

IN in this case A deep plate intended for spaghetti sits on a large stand. A bread plate is a must with Italian dishes. Spaghetti is eaten with a spoon and fork, so the knife is replaced with an appropriate utensil, the dessert spoon lies in the same way as in the previous case, and the butter knife lies on the bread plate. Water is always served with Italian dishes, so a glass of water (mineral, for example) should be in the first position, closer to the dish. The wine glass is located on the top left behind the water glass.

Cutlery is laid out immediately after arranging the plates. If present large number knives, forks and spoons, then start with cutlery for the main course. Knives are placed on the right side, blade towards the plate, forks - on the left side, tip up. The soup spoon is placed with its spout up, next to the knife. If the menu includes several dishes that require the use of separate appliances, proceed as follows. Placed closer to the plate table knife, to the right next to it is a fish knife and last is a snack knife. By the way, if you serve butter with bread, then place a small butter knife on the bread plate (or pie plate), which should be located to the left of the fork. If soup is served, the soup spoon is placed between the snack knife and the fish knife. It can be used instead of a fish knife if a fish dish is not provided. On the left side of the plates there are forks corresponding to the knives - table, fish, diner. The distance between the devices should be slightly less than 1 cm, as well as the distance between the plate and the devices. The ends of the cutlery handles, as well as the plates, should be 2 cm from the edge of the table.

Now it’s the turn of glass (crystal) dishes. Each drink has its own serving item. If it is intended to serve only water, then a wine glass or glass is placed behind each plate, in the center or slightly to the right. It should be located at the intersection of the top edge of the plate with the end of the first knife. If kvass or fruit drink is served instead of water, then instead of a wine glass a mug is placed, with the handle facing the right. For alcoholic drinks your own dishes are provided, which are placed next to the wine glass, to the right of it. When there are several items for drinks, the wine glass is moved to the left of the center of the plate, and next to it, to the right, the remaining items are lined up on the same line. But it is not customary to place more than three items in one row. When fully served, drink items are arranged in two rows. The distance between objects should be at least 0.5-1 cm.

Serving examples for a four-course menu.
There is a deep plate and a soup cup on a stand. The soup spoon lies on the right along the outer edge, then the knife and fork for appetizers. The knife and fork for the main course lie next to the plate. Remember, guests always start eating with cutlery that lies on the outer edge, and then take cutlery towards the plates as they change dishes. Next: the dessert spoon is placed behind the plate. A glass of white wine, which is supposed to be used for appetizers, is located on the top right behind the soup spoon. If water is served, the glass for it is placed on the left behind the glass for wine. And finally, the red wine glass for the main course is placed in a straight line above the other glasses.

A soup plate and a deep plate stand on a stand. Next to the left, just above the forks, is a plate for bread. The cutlery is located as follows: the soup spoon is on the right next to the fish knife, the fish fork is on the outer left edge, and for the main dish, the corresponding fork and knife are located near the plate. Small knife for butter and a snack lies on a pie plate. Dessert utensils lie above the plates: the fork is with the handle to the left, the spoon is with the handle to the right. Glasses are placed in the following sequence from the soup spoon to the right and up: for white wine for appetizers, a glass for water and a glass for red wine for the main course.

A napkin is an indispensable attribute of table setting, which is laid out immediately after placing glassware (crystal) on the table. There are many ways to roll napkins, both simple and requiring some skill. Folded napkins are placed on each guest's appetizer plate. In some cases, linen napkins can be replaced with paper ones.

The final touch to the table setting is the arrangement of cutlery with spices, vases with flowers and other decorative elements. Utensils with salt and pepper are placed in the middle part of the table on special stands. If there is a need for it, the device with mustard is placed nearby. You can also place bottles of vinegar, vegetable oil or hot sauces.

And, of course, only flowers will add a festive touch to the table. Plants must be spotlessly clean; petals, leaves and pollen must not be allowed to fall onto the table. Flowers can be placed on the table in any flat dish or low vases so that the bouquets do not obscure the people sitting at the table or the dishes for which the setting was carefully selected.

Every day there are more and more restaurants in Tashkent, and offers to spend an unforgettable evening are becoming more and more tempting. We invite you to dive into restaurant etiquette and learn some simple rules literate consumers of restaurant services. By placing cutlery on your plate one way or another, you serve various signs to the waiter, which competent staff can catch and take note of.

Let’s say during the feast you need to “powder your nose” or “breathe fresh air", and you move away from the waiter’s visibility range. IN job responsibilities The waiter is responsible for maintaining order, cleanliness, and so on. In this case, to show that the plate and cutlery “don’t need to be taken away!” - use a categorical gesture.

“No need to take it away!”

The work of a professional waiter is invisible to guests. While under professional care, you don’t even have time to notice how snack plates are changed, cutlery is updated, snacks are laid out, drinks are refilled. Sometimes you just want to stop and take a break.

As for the “pause”, there are several options:

"Pause"

1. Given an abundance of goodies on your plate, you can only use free space along the rim. Based on this, we place the cutlery with the blade touching the edge of the plate and the handles touching the surface of the table. Knife on the right, fork on the left.

"Pause"

2. If there is free space, place the knife and fork on the plate in an “L” shape. The tip of the knife points to the left, and the tines of the fork point to the right, while the handles of the cutlery hang over the table. The distance between the tines of the fork and the knife can indicate that the dish was quite small in size; in other establishments the same dish is served larger.

"Pause"

3. Classic regular pause. If you are using only a dinner fork or a dinner fork, the fork will be on the right.

We make it clear that the meal is over and it is necessary to move on to the next dish. There are several gestures to indicate this:

Finished my meal

The devices can be positioned like on a clock; the time is half past five. This option is convenient for collecting used dishes: the waiter does not cross the guest’s personal space.

Finished my meal

Place the fork and knife parallel to each other, handles down. The tip of the knife and the tines of the fork should point upward. A large distance between the tines of the fork and the blade of the knife can indicate that the dish was large enough or filling enough to satisfy the taste buds for the evening.

Finished my meal

The following neutral option does not indicate size in any way
the dish being served may indicate that everything was quite harmonious. It is also convenient for waiters when collecting dishes.

“I’m looking forward to the next dish!”

If you are in a hurry, there is an option to show the staff that today the service will be fast, the serving of dishes and the collection of dishes will be prompt. Fold the fork and knife crosswise, with the tip of the knife to the left, the tines of the fork facing up.

“The dish is simply excellent!”

If you are unexpectedly pleased with the dish served, and you do not want to leave the invisible front workers unattended, put together another simple combination. The waiter will definitely pay attention to the friendly gesture and will definitely bring the good news to the cook.

"I didn't like it"

It also happens that a dish does not correspond to visual and taste expectations. There may be a lot of reasons, but the fact remains in your plate. Such symbolism will not be particularly pleasant to the staff, but there is a reason to inquire into the underlying reasons for such an assessment. The waiter can clarify the shortcomings and, after agreeing with the manager, there is a chance to leave pleasant impression about the establishment with a small decorated dessert from the establishment itself.

“I didn’t like the service”

If you come across a waiter with bad mood, moreover, he ruined it for you, there is an option that can make it clear that “you didn’t like the service!” This gesture can be used if, when serving, they first brought steaks, when the steaks were already half eaten, they brought bread, and when the steaks were finished, they brought sauce for the steaks. It doesn't happen very often, right? Based on the fact that serving and serving were the other way around, we put the cutlery in the “no need to take it away” option and rotate the plate 180°. The devices can be immediately placed with their handles up. After such an attitude of the service staff towards the guests, the location of the devices on the left or right is not taken into account. The very fact that the service is incorrect is shown by upside-down instruments.

“A friendly smile is missing”

In the case of quite tolerable service, but a lack of hospitality, while eating food, you can make a demonstrative short pause to the service staff with the gesture “A friendly smile is missing!” This will remind the waiters of hospitality, politeness, friendliness and a smile.

"Bring me a book of complaints"

The most “terrible” gesture in the language of cutlery is “bring a book of complaints!” As a basis, we take the combination “finished the meal” with a parallel arrangement of cutlery and figuratively turn it 180°. The cutlery can be placed directly on the surface of the plate with the handles facing up. Which device is on the left and which on the right does not matter in this situation.

“I liked everything very much!”

If you were satisfied with the dishes, the service and plan to become a regular guest, use the combination “I liked everything very much!” The only nuance of this position is that it is undesirable to insert a knife into the middle tines of the fork, as this will be interpreted as “I didn’t like the dish!” To contact the blade of the knife with the tines of the fork, you must use the outer tines.

“Everything is just wonderful!”

Finally, I would like to present a slightly flirtatious gesture, similar to a sitting girl in a cross-legged pose. The most important thing is that this capricious person was pleased 100%. They raised their tone and mood, and this is all thanks to the coordinated work of the entire team of the hospitable establishment. The guest can address this gesture to his companion as a sign of gratitude.

Knowing such simple combinations of instrument placement, you can show your attitude to everything that is happening, but also give signs to competent personnel. The latter, in turn, will be able to quickly correct the situation, if this is still possible.

251139

Every self-respecting housewife should know the basic rules of table setting etiquette. This is the art of arranging cutlery beautifully in accordance with the rules. good manners. Table setting has a rich history: each era had its own rules for table decoration, which changed over time. Of course, there are many subtleties and nuances, but it is not at all necessary to apply them all. It is enough to know the basic rules of table setting.

General rules for table setting

A table set according to the rules of etiquette is always pleasing to the eye and is a pleasant place to spend time having a leisurely conversation. The basic serving rules are quite simple.

All cutlery must be perfectly clean. To achieve sparkling cleanliness, you need to wipe them with a damp, warm towel. Then wipe dry thoroughly.
Make sure that there are no smudges on the cutlery or utensils.
An important component of serving is the tablecloth. It must be perfectly ironed. You need to cover the table with it so that the edges lightly cover its legs. They should hang down by about 25-30 cm. There is no need to additionally cover the tablecloth with oilcloth, because this is not accepted by the rules of good manners.
The number of cutlery depends on the number of dishes that will be served at the table.
Appliances should be arranged the same way for each guest.

By following these basic rules, your table will always be decorated in accordance with etiquette.

Tablecloth on the table

Classic and win-win- This snow-white tablecloth . She always looks elegant and solemn.
However, there is no need to be afraid to experiment. It should be selected depending on the general color palette cutlery, interior and type of feast. But one thing golden rule yes: the tablecloth should be combined with curtains and upholstery.
Usually preference is given to light shades. But they can also be colored, plain or with a pattern. But the pattern should be located along the edge, because excessive variegation can distract the attention of guests. If you prefer a dark-colored tablecloth, then the cutlery should be a light shade.
Now large selection tablecloth shapes and materials, but usually choose it in a rectangular or triangular shape. It is best to choose one made from fabric, especially natural materials– it will add even more comfort to the feast. The size should be such that its edges can cover the table legs, and the ends should hang 25-30 cm, but not be lower than the level of the seats.

The tablecloth for table setting is laid out as follows: opened, taken by the ends on one side. Then it is lifted, shaken and sharply lowered down. This makes it easier to level it out. But you don’t need to stretch it too much and pull the corners.

If the surface is polished, then you should put oilcloth under the tablecloth. The main thing is that it is clean and well ironed.

Cutlery - layout diagram

To location cutlery According to etiquette, you need to approach it responsibly. There is no need to put all kinds of cutlery on the table. They must correspond to the holiday list of dishes. Cutlery is divided into individual (which each guest has) and auxiliary - they are needed in order to lay out dishes.

IN table etiquette It is customary to first place dishes made of earthenware or porcelain, then place the cutlery, and only then place glass or crystal.
Glasses and wine glasses should be placed holding them by the stem.
According to the rules of etiquette, the spoon and knife should be placed to the right of the plate, and the fork to the left.
You need to use utensils starting from the outer edge, changing them towards the plate as you change dishes.
The distance between the cutlery and the plate should be 0.5-1 cm.

The figure shows the location of cutlery. Of course, the set of forks, spoons and knives depends on what dishes will be served on the table. Glasses with wine glasses are also selected depending on the drinks.

Serving plates

There is an order in which the plates are laid out.

Snack plate - it is placed in front of each chair at a distance of approximately 2 cm from the edge.
Pie plate (bread) - it is customary to place it on the left side of the snack bar at a distance of 5-15 cm.
If you serve several dishes, then place a dining room under the snack bar.

It is the responsibility of the housewife to promptly replace the plates with clean ones.

Serving with napkins

They are an integral part of serving. Folding napkins beautifully is a real art. The more solemn the holiday, the more elegantly they can be folded.

The material is chosen depending on the type of feast. You can take it for a holiday cotton or linen e. They are usually intended to be placed on guests' laps.

If you decide to use paper, then they are removed under the right edge of the plate. Or they are placed in general availability.

Napkins can be any color, the main thing is that they are folded beautifully and neatly.

Spice utensils

They are usually placed on festive table at the very end of serving. They are placed on special stands in the center of the table. So you can use small boards or saucers as stands. This must include a salt and pepper shaker, as well as additional mustard, vinegar, vegetable oil and other spices.

Drink glasses

You need to remember about the glasses when serving. They can be made from either glass or crystal. Small glasses are intended for stronger alcohol. Therefore, there should be a wine glass, a glass, a glass, and glasses on the table.

Selected depending on the color of the drink. For red wine they should be larger than for white wine. Champagne is served in special glasses. There are also special beer glasses. Vodka is usually served in glasses.

The following set of cutlery must be present on the table:

pie plate;
snack bar;
wine glass;
saucer;
coffee cup and saucer.

Bread can be served in a wicker basket, and butter can be served in a butter dish made of ceramic or porcelain - this way it retains its taste. Sausage and cold cuts are served in an elongated plate. The cheese is served in one piece on a porcelain board, with a knife for cutting the cheese placed next to it.

The snack plate is placed opposite the center of the chair, and the pie plate is placed to the left of it. The knife is placed to the right of the snack plate, with the blade facing it. Fork - on the left side, tines up. The teaspoon is placed with the handle to the right, parallel to the table. Vases with flowers, napkins and utensils with spices are placed in the center.

How to serve lunch and dinner correctly

The dinner table is set in such a way that guests can be served conveniently and quickly. To do this, place the snack plate on a stand, with the pie plate on the left side. Cutlery is placed between them - a knife and a spoon on the right, and a table fork on the left. And in front of the cutlery is a wine glass.

Also, when setting the table for dinner, you should place a ladle with which to pour the soup. This must be done carefully so as not to stain the tablecloth. If you drip a little, you need to blot the stain with a napkin. The main thing is not to attract the attention of guests, so as not to disturb the calm flow of the conversation.

Dessert table setting

For setting the dessert table, it is permissible to choose a brighter tablecloth. Ideal option There will be a special tea set used. It is customary to place beautiful lace napkins in the center of the table and under tea cups. Serving a sweet table according to festive etiquette consists of the following cutlery:

cups and saucers (the cup must be turned with the handle to the right);
teaspoons (placed on a saucer, it is also permissible to place spoons behind the cup parallel to the table, with the handle on the right side);
small teapot;
a large kettle for boiling water;
Setting the table for dessert involves using a sugar bowl in which lump sugar is served along with tongs, or a special bowl;
a bowl for jam or jam is placed on the left side;
lemon for tea is served on a special tray with a two-pronged fork for spreading;
The milk jug is placed on the pie plate on the guest's right side.
A plate for bread and sweets should be placed in front of each guest. Diagonally on the right side of it is a cup and saucer, and a teaspoon is placed next to it. A special spatula for serving the cake should be placed on the right side of the main plate.
The saucers are placed on the table, tea or coffee is poured into cups only when all the guests have taken their seats. Sweets served on an elegant table: buns, pies with sweet filling, cakes, muffins, sweets and fruits. Alcoholic drinks include wine and liqueurs.

For a youth group you can make a buffet table. It is served with a stack of plates (8-10 pieces in one stack). Cloth napkins are placed behind it. Glasses and wine glasses are placed next to the drinks. If the company has smoking people– Ashtrays are placed at the ends of the table.

Festive table setting

Banquet table setting helps create a festive mood. The main thing is not only to serve the dishes correctly, but also to decorate the table beautifully. Table setting for a banquet depends on what dishes are served at the holiday. But there are principles classic design festive table.

Chairs must be placed at a distance of 50 to 80 cm from each other so as not to violate the personal space of guests.
The tablecloth should be light colors, bright and dark colors better left for tea tables. Its edges should hang no more than 20-30 cm. To prevent the knocking of dishes from distracting guests from the conversation, an oilcloth or soft cloth. But the main thing is that it is perfectly ironed and clean.

A napkin is placed on a serving plate and a plate intended for hot food is placed on it. A pie plate is placed on the left side of the snack plate so that they are on the same line. The serving plate should always remain in its place, and others can be replaced while dishes are being served.

There should be no more than 3 pairs of forks and spoons. To the right of the serving plate, place a soup spoon, a snack knife and a table knife, with the blade facing the plate, and the forks are placed on the left side. Only an oyster fork can be placed on the right. Place the forks with their tines up, and the spoons with their convex side on the table.
The principle of arrangement: the dish that is served first is the distant device.

Decor

Setting a holiday table is also an opportunity to show your creativity. You need to pay attention to decorative items - using flowers is a win-win option. Usually they are placed in the middle of the table - it can be a bouquet or composition.
It is important to consider the following nuances:

so that none of the guests are allergic to them;
the bouquet should not contain flowers with a strong aroma;
The vase with the bouquet must be placed at a distance from the cutlery.

On New Year or a romantic date, you can choose more original decoration table. For a New Year's feast, you can place a composition made from pine branches, Christmas tree decorations, and tinsel. Candles are perfect for a romantic evening. On the table, the holiday atmosphere will be conveyed by objects in the form wedding rings, figurines of the bride and groom, doves.

You should be especially imaginative when decorating a table for a child’s birthday. Can be attached to the back of chairs balloons, and a bright detail will be pictures from your favorite cartoons. It is important that all decorative elements are in the same style. They should not be too high so that guests can see each other. The main thing is not to overdo it with decoration, so that the table setting at the holiday and the decoration complement each other.

Depending on the interior and imagination, festive or dining table can amaze guests with its sophistication. A additional elements table settings will give it brightness and originality. The listed design principles are not complicated and are an indicator of good taste.

Video: how to properly set the table

Restaurant etiquette is a delicate art that deserves careful study. Not only workers and frequent visitors to the service industry should be familiar with some basic rules and the peculiarities of this area in order to avoid possible awkward situations when doing the serving yourself. It is necessary to learn in advance about the methods of serving cutlery and other important details that are of great importance in table etiquette.

Peculiarities

There are a number of consistent nuances when decorating a table:

The serving process begins with the selection of the necessary utensils. The number of forks, spoons and knives depends directly on the number of guests and the dishes served, but it is important to remember that mixing and taking out the entire collection of cutlery available in the arsenal is inappropriate.
You should select the right cutlery, also taking into account the formality of the reception, the expected guests and the size of the table.
There are three types of sets: basic, snack and dessert. Every home definitely has a basic set. Any of the sets necessarily includes a spoon, fork and knife, but the sizes of the cutlery will vary greatly.
Serving may vary depending on the theme of the reception, the food served and the size of the event.

How to pre-serve?

When setting the table, you should also know that there are different options: basic, formal and informal serving. Each type should be considered in more detail:

Basic serving includes the mandatory presence of a “base”. The basic set assumes the presence of a plate, fork, spoon, knife, glass of water and napkins. If the first courses are not planned to be served for the entire meal, a spoon can easily be excluded from this list.
The informal serving style is suitable for lunch with friends or a themed brunch. In this case, a large number of snack plates are added, and therefore, cutlery, glasses or other types of vessels for drinks.
The formal serving option assumes formal events as an occasion: celebrating memorable events, holidays, lunches with colleagues or meals during negotiations.

In this case, cutlery is most often changed and served more than once during the evening, which includes separate serving options for dessert dishes and tea drinking.

The biggest difficulties arise when distributing devices. Here it is worth remembering the basic rule : the sequence of arrangement of devices reflects the order of their use, therefore, with outside From the plate, the first thing for the guest will be cutlery for appetizers or any other dish served first. Cutlery is always distributed around the main course plate. If you remember this one rule, you can already avoid many awkward situations when setting the table for dinner or any other meal yourself.

To show your deeper knowledge, it is enough to understand which side to put various devices on. And here I have my own conventions. For example, knives, even if there are several of them, are always placed according to right side from the plate. Their blades always face the plate.

If the meal includes a first course, then the soup spoon is placed between the knives for the main course and appetizer.

Forks are placed on the left side of the plate. In addition, the serving side indicates which hand should be used to take the device. This simple rule also makes it easier for guests to understand the intricacies of restaurant etiquette.

It is important not only to in the right order arrange forks and spoons for dinner, but also maintain certain distances between them. Thus, the distance between each individual device should be at least half a centimeter, and the ends of the handles of the devices should be at a distance of 1.5-2 centimeters from the edge of the table being served.

How should cutlery be placed during a meal?

This question is the second most popular within basic concepts restaurant etiquette. The position of cutlery during a meal is a separate requirement for service personnel or the host. Very often you can find cutlery being served exclusively with a dish and then changing it. So, it is very common to wrap cutlery in napkins. The guest or client, having unfolded the cutlery, should also be aware of their further movement on the table during and after the meal and the meaning of these movements.

For example, to avoid a dish being removed prematurely, you can signal that you are temporarily interrupting the meal or are still continuing the process by placing the cutlery on the plate. In this case, the sides of the arrangement remain the same: on the left is a fork or spoon, on the right is a knife.

How to put it after eating?

To indicate that you are ready to serve the next dish, simply cross the cutlery directly on the plate, turning the knife to the left and the fork to the right. If the meal is already finished, you need to place the cutlery parallel to each other diagonally across the plate.

IN European style you can observe that in this case the tines of the fork will be turned towards the plate, and in American plug Place with the teeth facing up.

Beautiful layout examples

One way or another, there is currently an opinion that only in restaurant establishments observe all the subtleties of serving. In fact, this knowledge can be applied to all kinds of family celebrations and other important holidays. There are several common examples:

Serving a romantic dinner for two assumes an intimate atmosphere, dim lighting and, of course, the presence of suitable glasses. Additional accessories in the decoration will add a special touch of intimacy. You can start by choosing a color scheme, based on the preferences of your other half, and then you can add significant details: put your favorite flowers, ribbons, memorable souvenirs, general photo. Music and lit candles will be an integral accompaniment. different forms and sizes.

An important celebration in a close family circle implies respect for traditions and classic style serving. Special significance there is a generational difference, therefore both the serving style and general design The tables should be as generally accepted as possible, not too bright, but solemn in their classics. Restraint combined with solemnity can be expressed in beautifully selected expensive dishes (crystal items are appropriate), cutlery, snow-white napkins and the presence of accents, for example, gold and silver.

Often a ceremonial meal is associated with the celebration of some event.. This is where themed table settings come to the rescue. The New Year's or Christmas table is complemented with coniferous products and Christmas tree accessories; sometimes the table setting is decorated with a combination of burgundy, red and green colors.

For the autumn holidays tables are set with the addition of gems, small seasonal vegetables, acting as accessories. The compositions are complemented with suitable colors.

Manners of behavior in society indicate a person’s upbringing and knowledge of the basic rules of etiquette. First of all, this applies to visits to cafes and restaurants, where it is necessary to behave properly at the table. Table etiquette is not only about how to hold cutlery, eat or drink, it is also important to be able to competently carry on a conversation and be neat in everything.

Peculiarities

Table etiquette represents certain knowledge that shapes the behavior of people in society. Any mistake made at the table will be immediately noticed and will create an unpleasant impression about the person, so before visiting guests, a cafe or restaurant, you need to check your manners, and if there are “gaps” in them, correct everything immediately. This will help you avoid embarrassing situations in the future and give you self-confidence.

Table etiquette consists of a few simple rules.

You should not sit too far from the table or press too tightly against its edge. Only brushes can be placed on the table.
The seat should be level; bending over food is unsightly.
It is considered bad form to reach for food. If the plates are placed far away, then you need to ask other participants in the meal to pass them on.
You should use napkins while eating. To do this, adults place them on their laps, and small children tuck napkins into their collars.
All dishes should be plated using cutlery. The exception to this rule is fruit, sugar, cookies or cakes.
It is important to remember that devices that lie on the left are intended to be held with the left hand, and those lying on the right are intended for the right hand.

Besides, You can't talk loudly at the table. When maintaining a conversation, first of all you need to listen to the interlocutor without interrupting him, and only then give an answer. Following these recommendations is not particularly difficult, so they should always be followed.

You should also teach your children this manner of behavior, and it is advisable to do this from a very early age.

Introduction to serving

Table setting is the main component of any meal. If a gala dinner takes place at home, then the impression of the owners of the house will depend on its design. Many people compare table setting to a real work of art, since it is important not only to arrange cutlery correctly and know their purpose, but also to create a festive atmosphere with the help of colors and decor of napkins.

To set the table beautifully, first of all you need to lay the tablecloth, then you can arrange the plates, glasses, glasses, wine glasses, cutlery and napkins. Their location is established by the rules of etiquette and cannot be changed at our own discretion.

The tablecloth serves as the basis for table decoration, so its choice should be taken responsibly. It is recommended to use white or light-colored canvases.

According to the rules for serving, the corners of the tablecloth should cover the legs of the furniture, but not be too long, leaving a distance to the floor of 25-30 cm. The canvas is spread with free movements, and it is important to pay attention to ensure that no air forms between the table and the fabric. You cannot pull the corners of the tablecloth, otherwise the canvas will lose its shape and aesthetic appearance.

After the tablecloth took correct position on the table, you can move on to the next stage of serving and start arranging the plates. There are many types of plates, each of which has its own purpose. Most often, the main plates are placed on the table, which can be used for serving. different types dishes, as well as additional ones - for salads, bread, pies, oysters, eggs, jam and fruit. The number of plates used depends on whether you are planning a regular dinner or a formal dinner.

Before meals, plates are thoroughly washed and wiped dry, preferably until they shine. Plates are placed opposite seat. It is unsightly when they lie on the edge of the tabletop, so this should be avoided when serving. If the lunch consists of several courses, the dinner plates are placed under the snack bar.

Great attention should also be paid to the placement of cutlery. Forks should be placed on the left and knives on the right of the plate. In this case, there must be a tablespoon next to the knife. For a gala dinner, which includes a rich menu, snack utensils are placed first: a fish knife, a table knife, a soup spoon, a fork. The distance between cutlery should not exceed 1 cm.

After the cutlery, they move on to arranging glasses and wine glasses. They are placed from largest to smallest, starting with glasses for water, wine, champagne and ending with a glass for juice and glasses for spirits. The finishing touch to table setting are napkins, which are decorative element and lie down on their knees.

You cannot wipe your face and hands with cloth napkins; disposable paper napkins are used for these purposes.

How to behave while eating

A gala dinner or lunch begins with sitting down at the table. In this case, guests must occupy the place indicated in the invitation. If this is not the case, you need to wait for the owners of the house and find out where you can stay. After sitting down at the table, a napkin is placed on your lap, which needs to be unfolded and shaken. If the table is set with napkins in rings, they are carefully removed and the ring is placed in top corner from cutlery. At the end of the meal, the cloth napkin is taken by the center and put back on the ring.

You should sit at the table comfortably so that it is convenient to use cutlery. It is strictly forbidden to place your elbows on the table, as this is an example of bad taste. After serving the dishes, you need to wait for all participants in the meal, and only then can you start eating. Dishes that are located at a distance should be asked to be passed on, rather than reaching across the table for them.

At the same time, according to the rules of etiquette, each guest must make sure that his neighbor has pepper, salt and oil available.

It is also important to take into account some other points.

Food is only passed from left to right, so all dishes can only move in that direction. To do this, one participant in the meal holds the dish, and the second fills the plate, or the neighbor simply passes the dish, and the recipient independently holds the plate and pours food.
Uncomfortably shaped and heavy dishes cannot be kept hanging - they are placed on the table before each transfer to another guest.
It is recommended to pass dishes with handles and tureens so that the handles go to the neighbor who accepts the dish.

In the case when food must be scooped up with a spoon or fork, the spoon is placed to the right of the plate and the fork to the left.

You should eat slowly - this will not only allow you to fully enjoy your food, but also communicate with the owners of the house or guests. When eating, keep your mouth closed, without making slurping sounds or chattering your teeth. If the first courses are too hot, you cannot blow on them - just wait a little until they cool down.

It is worth starting a conversation only when the food has been swallowed. If you need to leave, you should first ask forgiveness from those present, and only then get up from the table.

Which devices to take first?

To behave properly at a restaurant table, it is important to know how to use cutlery. As a rule, all main dishes are located on the left, and drinks on the right. Therefore, everything that lies to the left of the plates can be safely taken. It is necessary to start a meal using utensils that are located closer to the plate, and then use the next ones as new food is served. It is important to remember that the fork is used with a knife and it is always placed on the left. If the fork is on the right, this means that the food will be eaten without a knife.

During a meal, you need to know how to properly place your fork and knife. Typically, two different styles are used for this.

American. Provides for placing a fork in the left hand and a knife in the right. A portion is cut off with a knife, after which it is placed on the upper edge of the plate with the blade inward. It is allowed to eat a dish with a fork, holding it both in the left and in the right hand. To rest, place the fork on a plate with the teeth facing up towards 5 o'clock.
European. The knife is placed strictly in the right hand, and the fork in the left, while it is impossible to transfer the fork from one hand to the other. While eating, it is important to ensure that the fork is always with the teeth down.

In the event that there is a need to take a short break, the knife and fork are placed on the plate in the “I’m resting” position. To do this, place the fork with the handle at 7 o’clock, and the knife at 5 o’clock.

How to properly bring a spoon to your mouth

All first courses are eaten with a tablespoon, so you need to know the rules of etiquette regarding how to bring this cutlery to your mouth. Usually, when serving, soup bowls are placed on the table along with spoons, or the soup is then served with a spoon. You can bring a spoon with food to your mouth either with the side or with the sharp edge of the device. As for scooping the first dish, this is done in two ways: from yourself or from right to left.

The spoon facing the mouth should not be overfilled. To prevent any remaining soup from dripping from it, it is recommended to lightly touch the edge of the plate with the appliance. If soup is added, the spoon should remain in the bowl.

It is also important to hold cutlery in hand. The spoon is placed between the index and thumb, so that the handle rests slightly on the middle finger.

How to hold a wine glass

Table etiquette includes not only beautiful table settings and good communication manners, but also rules that must be followed when eating. An important point Holding glasses and wine glasses in your hand is considered. Most often, wine is served at gala dinners; special “tulip” glasses or stemmed wine glasses are used for this purpose. Glasses with white and red wine should be held only by the stem and under no circumstances should you grasp them with your hand. Champagne is handled similarly - the vessel filled with it is held with three fingers.

As for glasses for cognac, they can be placed in the palm of your hand - this way the drink will warm up to the desired temperature. You can give cognac an amber hue by gently shaking the glass. The vodka glass is taken with three fingers, the drink is not held in the hand for a long time and is quickly drunk.

How to put the cutlery down when you've finished eating

After eating, when the meal is over, you need to give a sign to the waiter. To do this, place a fork and knife parallel on a plate - so that the tines of the fork point upward and the blade of the knife points to the side. The exact same procedure is followed after finishing dessert.

After eating soup, spoons should not remain in a deep plate; they should be placed near the lower utensils. If you really liked the dish, you can show it to the waiter using “fork and knife gestures”. In this case, the cutlery is placed horizontally in the middle of the plate, the fork is placed with the teeth up, and the knife blade should “look” at it.

At the same time, it is unsightly to throw dirty napkins into a plate, forming piles of garbage from them.

Reminder for every day

The rules of etiquette at the table must be observed not only by adults, but also by children, since incorrect behavior in society will create a negative impression of the entire family. To always be at your best and feel confident at a party, cafe or restaurant, you just need to study simple recommendations and follow them every day. So, etiquette does not tolerate the following shortcomings.