How to properly sort a table. Table setting. Photos, rules, ideas. Decor and table setting

There is no hostess who would not like to surprise the invited guests with her culinary dishes and feast. But in order for the guests to be completely satisfied with the event, the hostess must be able to sort and prepare the home table beautifully and correctly. Properly placed cutlery and treats produce the maximum effect on guests. What serving rules should any person know, as well as how to set the table?

Proper table setting is not only the arrangement of tableware, but also its decoration and decoration. Types of jewelry and dishes mainly depend on the upcoming holiday (birthday, wedding, family breakfast, lunch, dinner, etc.).

Basic rules of etiquette:

To quickly and easily cover the home table with a tablecloth, you need to place the folded fabric on the surface of the table, and then, lifting it by the edges, quickly lower your hands. Thanks to such actions, the fabric will lie evenly and beautifully.

Whether you are celebrating a birthday, or just going to have dinner with your family, in any case, the rules of etiquette for all situations are the same. Table setting should take place according to a certain order and rules:

Basic rules for placing cutlery

From the first minutes, it seems to any person that it is impossible to remember the placement of all cutlery and dishes. In real life, all these rules are quite simple and created to facilitate the serving process. Each cutlery is arranged in the order of its priority. So, the most extreme of the devices are needed for first courses.

Most often confuse the correct location of cutlery, so before using, you should carefully consider their layout.

Important elements in table decoration

Napkins are considered the most important items in table decoration. There are several types of napkins: linen and paper. The first type of napkins is used under plates with great depth, if there are no snack dishes on the table, or on legs. Paper napkins are usually placed in the center of the table at arm's length from the guest. For a special look, the napkin can be folded into some beautiful shape, such as a rose, a ship, a swan, or any geometric shape. If napkins are used not only as an additional table decor, then it is important that they easily and simply unfold into a regular shape.

Also, when serving, you need to remember about seasonings and additives in the form of spices. Salt and pepper must be on the table without fail. At the same time, you do not need to fill the entire spice dish, it is enough that you fill the spices in half of the container. If meat dishes are included in the banquet menu, then mustard and horseradish should also be present on the table.

Table setting at home

When the weekend comes, families usually gather in one common circle at home, and the hostess prepares many different dishes. During the meal, relatives communicate with each other and tell interesting news or stories. This is the best time to with table decoration and setting give the conversation a special cosiness and comfort. So, even at home, you can easily create the feeling of a small holiday. If there are children in the family, then such a dinner, lunch or breakfast will serve as a good indicator of how to behave at the table, why various appliances were created and how to use them correctly.

Breakfast. Correct and cozy breakfast able to give a good mood to the whole family for the whole day. In order for all dishes to look beautiful and aesthetically pleasing, you need to follow some rules and instructions. To begin with, you should put plates with snacks and sandwiches on the table, and then cups with saucers and teaspoons. In this case, the cups are located in the middle of the table, at the optimal level from the person. If breakfast will include boiled eggs, then they should be served in a special stand with a high leg. Porridge is placed in a bowl with a deep bottom and placed on a plate for snacks. It is customary to put dough products on a wide dish, while honey, butter, jam or jam should be on the table. To use oil each family member should have a small knife nearby. Also, the table must be decorated with napkins. It will be better if the napkins are made in the same style as the heater for the kettle. Remember about salt and sugar on the home table.
Dinner. For lunch, first and second courses are usually prepared, sometimes dessert. So, to decorate the table for lunch, you will need use a lot more parting than for breakfast. For general dishes, you will need additional spoons, forks, as well as shoulder blades. Deep-bottomed plates and broth cups are placed on top of diners, and dessert plates are usually served towards the end of the meal, when the main courses have already been eaten and the dirty dishes have been removed. It is important to remember about the knives that you will need for fish or meat. For dishes such as zrazy, meatballs and cutlets, it will be enough to put one fork.
Dinner. Serving and decorating the table for dinner is similar to the morning. Pancakes, pancakes or a pie are usually prepared for a common dish. Plates for dessert are taken out immediately, and next to them, on the right side, are forks and knives. If the dinner has a romantic focus, then candles in special candlesticks are placed on or near the table.

For a festive meal, the hostess should prepare with special effort and take care of all the details that decorate the table. Here the main thing is not only the classic rules of table setting, but also the combination of colors, and the sense of style of the owners of the holiday.

What rules should be followed when setting a festive table?

Napkins and tablecloth. The color and color of things can be chosen at your choice, but it is important that both the napkins and the tablecloth are combined with each other. In this case, you can use the common white color or light shades of blue, cyan or green. For a romantic dinner, red, burgundy or pink tablecloths and napkins are the most suitable. It is better to construct unusual geometric shapes from napkins or simply roll them up in the form of a tube and decorate with a satin ribbon.
Cutlery and crockery sets. A banquet table will go well with dishes of an unusual shape: geometric shapes, beautiful curved handles. A set of snow-white porcelain dishes will look best on the table. If the tablecloth and napkins on the table are also white, then you should choose dishes decorated with a kind of border.
Candles. This table decor is well suited for wedding or romantic feasts; for a birthday, it is better to use candles only on the cake itself. It is also important to remember that candles must be placed in a special candlestick. It can have a narrow shape and a large height, or candles can be in bowls filled with special water and flower petals.
Bouquets of flowers. To harmoniously decorate the table with flowers, you need to choose vases of the correct shape and type. Tall types of vases are best used for birthday bouquets. For table setting, low vases will be more appropriate, which will not prevent guests from looking around. You also need to take into account the smell coming from the flowers, it should not be too harsh and should not interrupt the smell of the dishes.
Unusual compositions. Various fruit compositions will look beautiful and unusual on the festive table. Depending on the season on the street, you can decorate the table with spruce branches, mountain ash, cones, sea stones and sand. Such unusual compositions can later be used to decorate the house.
Table setting for a birthday. For a birthday for children, you should pick up plastic dishes and choose only those cutlery that do not have very pointed ends. The tablecloth for the table should be fun and colorful, you can choose the one that will show your favorite cartoon characters. Near unusual napkins, you can put a small gift next to it. If a girl celebrates her birthday, then various bouquets of flowers can be placed on the table. However, you should not overdo it with flowers, it is better to add more balloons or garlands. Also, near each chair there should be a sign with the name of each little guest, this will help to avoid various problems in the process of seating at the table.

Wedding table setting

Table setting for a wedding takes place in a special way. The color of the tablecloth and napkins that will decorate the table can be of any color. The main thing is to keep the entire wedding table setting in the same style and color. You should also take care of the plates with the names of the guests so that there are no difficulties with landing. Such things should be prepared in advance: it can be a cover with the name of the guest, an embroidered napkin, a piece of paper, or even a cookie decorated with an elegant inscription.

It is also a good way to decorate the interior of the table and complement the bouquets of flowers and the usual balls. t use beautiful ribbons. To do this, place the ribbons above the table or decorate the guests' seats with them.

Sooner or later, a situation may arise that a best friend or a new potential partner will invite you to a pretentious restaurant to celebrate their next anniversary or sign an incredibly lucrative contract. For some people, such an invitation will not seem unusual, others may simply panic before going out. What is the reason for such an incomprehensible excitement? Many of us have been abroad, visited numerous restaurants, tasted a huge variety of national dishes. It seems that we cannot be surprised by anything. But, nevertheless, when it comes to going to a restaurant of the highest class, panic and incredible experiences begin: how to behave, what to order, how to combine dishes with drinks, etc. But the worst thing is the table setting in the restaurant - a powerful arsenal of plates, cutlery, glasses on the table. Which side to approach? What fork to grab? What a shame it would be if guests notice your lack of education in restaurant etiquette! No problem, we'll fix it!

Introduction to the course

The first question that arises when you are already at the table is: “What to do with this beautifully folded napkin into an original figure?”. Yes, often when setting a table in a restaurant, napkins, the schemes of which are very complex, are very pitiful to unfold, they look like works of art. But still, take the napkin by the free corner, pull the edge, and it will unwind. Fold it in half and place it on your knees (do not push it behind the collar or neckline of a lady's dress). This cloth is designed to keep crumbs and splatters from staining your clothes. You can blot your mouth with the inside of the napkin, then the outer part of it will remain clean and will not ruin your evening suit. Never use it to wipe off lipstick.

The principle of classical serving

The second stage is the desire to figure out what to do with all the appliances and glasses? Do not worry ahead of time: before serving the first course, the waiter will remove everything unnecessary. Only what you need for the meal will remain. Table setting in a restaurant, the scheme of which is presented below, is not so difficult to remember. So:

right in front of you is a serving plate that acts as a stand for a hot dish;
most often at the beginning of the banquet there is a plate for snacks on it;
to the left of the plates (in the direction from the guest) is a dining fork, a fish fork, a snack fork;
to the right of the plates there is a table knife, a fish knife, a snack knife, a table spoon;
above the plates there is a dessert fork (pointed with the handle to the left side) and a dessert spoon (pointed with the handle to the right side);
on the left above the plates there is a container for bread (pie plate) and a butter knife on it;
the right space above the plates is served with a glass of water, a glass of white wine, a glass of red wine.

If you are further at a loss, remember: first take those devices that lie along the edges, that is, farthest from the plate. Dessert cutlery will be removed and taken out later, during the serving of dessert.

We study devices

In addition to classical serving devices, there are those that are used much less frequently. A video of table setting in a restaurant will clearly show how to use the original appliances.

Knives and forks

spoons

There are also several types of spoons:

lettuce, having three small teeth at the end. It is used for shifting salad from a common plate to a serving one;
pouring (ladle) serves for pouring compotes, milk, jelly and, of course, soups;
salt spoon - very small, located in the salt shaker.

shoulder blades

caviar spatula - similar to a scoop, used for shifting chum or granular caviar from caviar to a plate;
meat and vegetable dishes when shifting need a rectangular spatula;
hot and cold dishes from a common plate are transferred to a portion with a figured spatula;
for pate, a small figured spatula is used;
for cake and pastries a square figured spatula is used.

Forceps

Don't worry, these are not the kind of forceps used in dental offices. These tongs are culinary. Have you seen such a table setting in a restaurant? Pictures are attached! There are:

snail tongs to hold the shell;
for baking use large pastry tongs;
for sugar, sweets, chocolate, small confectionery tongs are used;
in order to crack nuts, you need V-shaped tongs with recesses for nuts;
for ice you will need U-shaped tongs with notched blades;
asparagus tongs, offered with asparagus on a wire rack.

Hooks

Hooks are not used to catch fish, but to get the snail out of the shell.

Glasses on the table and their purpose

The number of glasses on the table depends on what drinks will be served during the feast. The classic option is glasses for white wine, red wine, a glass or a glass of water.

If you plan to set the table in a restaurant for a banquet, there can be much more glasses. How to deal with them?

Glasses are served to the right of the plates from small to large, straight or in an arc. If there are a lot of glasses, then they are served in two rows so that large glasses do not cover small ones.

Here you can not worry - the waiter will fill a certain glass with the desired drink. However, take note:

a small glass is designed for vodka or strong liquor;
a madeira glass - slightly larger than a vodka glass - is used for madeira, port and sherry;
a champagne glass - “flute” (“flute”, “flute”) - tall, delicate, on a thin stem;
glass for white wine - the edges are narrowed, the stem is high and thin (so as not to heat the cool white wine with the warmth of your hand). Pour white wine often;
a glass for red wine is barrel-shaped, the stem is thicker and shorter. The glass is filled two-thirds;
glass for cognac - "brandy-snifter", spherical, narrowed upwards. Filled to the bottom;
a whiskey glass - "whiskey", "old fashion" - served, if desired, with ice, water, soda;
martini glass - "martini" - an inverted cone on a thin leg, vermouth and martini-type cocktails are served in it.

Do's and Don'ts in a Restaurant

Table setting in a restaurant (photo for an example is attached) is not all that you need to learn about restaurant etiquette. There are other rules:

You can not powder, paint, comb your hair at the table. To do this, go to the ladies' room. It is allowed at the end of the meal only to look in the mirror.
You can not persuade a table neighbor to drink or eat more.
Appliances that fall on the floor do not rise. Pretend nothing happened and don't hesitate to ask the waiter to bring more.
The knife is held exclusively in the right hand, even if you are left-handed.
Spoon and fork on the way to the mouth are held parallel to the table.
The soup spoon does not fill to the brim.
It is not customary to tilt a bowl of soup.
One does not eat bread with a fork, one does not bite off a whole piece, one does not butter a whole piece of bread. It will be correct to break off a small piece with your hand above your plate.
Pate, caviar and butter are taken with a knife, put on a plate, and only then spread on bread.
Fish bones cannot be spit out on a plate, they are quietly taken out with a hand or a fork and placed on the edge of the plate.
Poultry meat is separated from the bone with a knife and eaten with a fork. It is indecent to gnaw at the bones taken by hand.
You can eat some dishes with your hands: asparagus, tobacco chicken.
The knife does not cut everything at once, but one by one.
It is not necessary to finish the meal or finish the glass of wine to the end.
If you wish to take a break for a drink of water, place your cutlery on the plate as you were holding it: the fork with the handle to the left, the knife to the right.
If you decide to take a break from eating, fold the cutlery on a plate crosswise.
Parallel stacked cutlery means the end of the meal. In this case, the waiter will remove your plate.
A coffee or teaspoon is used to stir the sugar, then it must be placed on a saucer.
The drink that you drink through a straw should not be sucked out to the end.
The napkin at the end of the banquet should be left unfolded on the right side of the plate.

That's all: the basic basics of restaurant etiquette are told. There is only one thing left: to enter a prestigious restaurant calmly, without a single excitement, in a good mood, and impress those present at the table with your intelligence and education.

Table setting rules are not just about preparing it for breakfast, lunch, dinner or tea. This is a kind of art, which is more dependent on the taste of the person setting the table, and not on his financial resources.

The aesthetics of the table depends on the tablecloth, napkins, cutlery, dishes, flower arrangements present on the table, as well as on the overall harmony with the interior of the room, its color scheme 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 the correct arrangement of serving items.

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

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

After that, the plates are arranged. It is recommended not only to wash and wipe them well, but even polish them to a shine with a towel or napkin. The snack plate should be placed strictly against 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 dining rooms are placed under the snack plates, and a 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 dining plate.

Serving examples for a two-course menu.
A deep plate stands for the main course. A dessert plate is served later as needed. Cutlery is arranged in such a way as not to get confused in their 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 to the right. If wine is served, then on the right behind the knife is the appropriate glass for white or red wine. If several drinks are served (beer, juices, water), the rest of the glasses should be in the same place.

In this case, a deep plate designed for spaghetti stands on a large stand dish. With Italian dishes, a plate of bread is always served. Spaghetti is eaten with a spoon and fork, so the knife is replaced with an appropriate device, 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 there are a large number of knives, forks and spoons, then start with the cutlery for the main dish. Knives are placed on the right side, blade to the plate, forks - on the left side, point up. The soup spoon is placed nose up, next to the knife. If the menu provides for several dishes that require the use of separate devices, then proceed as follows. Closer to the plate is placed a table knife, to the right next to it - a fish knife and last - a snack knife. By the way, if butter is served with bread, then a small butter knife is placed on a bread (or patty) plate, which should be located to the left of the fork. If soup is served, the soup spoon is placed between the diner and fish knives. It can lie 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 - a dining room, a fish, a snack bar. The distance between the appliances should be slightly less than 1 cm, as well as the distance between the plate and the appliances. The ends of the handles of the cutlery, 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 only water is supposed to be served, then behind each plate, in the center or slightly to the right, a wine glass or glass is placed. It should be located on the line of 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 they put a mug, and with the handle to the right. For alcoholic beverages, their own dishes are provided, which are placed next to the glass, to the right of it. With several objects for drinks, the glass is shifted to the left of the center of the plate, and next to it, to the right, the rest of the objects are lined up on the same line. But putting more than three items in one row is not accepted. When fully served, items for drinks are arranged in two rows. The distance between objects should be at least 0.5-1 cm.

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

A soup bowl and a deep plate stand on a platter-stand. To the left, just above the forks, is a plate for bread. The cutlery is arranged as follows: the soup spoon is on the right next to the fish knife, the fish fork lies on the left outer edge, for the main dish, the corresponding fork and knife lie near the plate. A small knife for butter and snacks lies on a patty plate. Dessert devices lie above the plates: a fork with a handle to the left, a spoon with a handle to the right. Glasses are placed in the following sequence from the soup spoon to the right and up: for white wine for snacks, 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. Rolled napkins are placed on each guest's dinner plate. In some cases, linen napkins can be replaced with paper ones.

The final chord of the table setting is the arrangement of devices with spices, vases with flowers and other decorative elements. Appliances with salt and pepper are placed in the middle of the table on special stands. A device with mustard, if there is a need for it, is placed nearby. You can also put bottles of vinegar, vegetable oil or hot sauces next to the spices.

And, of course, only flowers will add festive completeness to the table. Plants must be spotlessly clean, petals, leaves and pollen should not be allowed to fall on 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 serving was carefully selected.

Almost anyone can set the table correctly. It all depends on the money and the taste of the person. Therefore, table setting can be safely called art. It is very important to choose the right composition so that the color scheme of the interior style is in harmony with the room. In addition, there are rules for serving cutlery, which, depending on the type of feast and menu, will teach anyone how to set the table beautifully and correctly.

Rules for serving cutlery

Tablecloth

First, the table is covered with an ironed and clean tablecloth. The ends of the tablecloth should hang evenly from all sides of the table, it is desirable that its corners cover all the legs of the table.

Plates

Then the plates are arranged. They must be wiped to a shine with a napkin or towel.

The snack plate should be placed strictly opposite each chair, about two centimeters from the edge of the table.

A pie plate is placed to the left of the diner at a distance of no more than ten centimeters. The center of the plates should be in line. But you can put a few plates, depending on the feast.

Basic Rules:

The deep plate is intended for the main dish.
Dessert plate can be served as needed.
Cutlery should be arranged so as not to get confused when using them: the fork and knife are next to the main dish, the spoon for dessert lies to the right behind the plate.
When serving wine, the corresponding glass should be placed to the right behind the knife, in case of serving several drinks (water, juices), the rest of the glasses are placed there.
A plate of bread must be served with Italian dishes.
Spaghetti, pasta is consumed with a fork and spoon, and a butter knife is in a bread plate.
With Italian dishes, water is always provided. Accordingly, the glass should be located closer to the dish. A wine glass is placed on the top left behind a glass of water.

Cutlery

Forks are placed with the tip up on the left side, and knives on the right, the blade should be directed towards the plate. A soup spoon is placed next to the knife.

In the case when the menu provides for the serving of several dishes, they proceed as follows: a table knife lies at the plate, a fish knife is on the right, and a snack bar is placed last.

When serving butter with bread, put a small butter knife on the patty plate.

If soup is served on the menu, then the soup spoon is placed between the fish and snack knife.

If there is no fish dish, a spoon can be put instead of a fish knife.

Snack, fish and table forks should be placed to the left of the plates, when laying out, the forks should match the knives. The distance between devices should not exceed one centimeter.

For ease of use of cutlery, the ends of their handles, along with plates, should be located two centimeters from the end of the table.

Tableware

Next comes the turn of crystal (glass) dishes. If only water is supplied, then a glass or a glass is placed in the center behind each plate. If fruit drink or kvass is served, they put not a glass, but a mug with a handle towards the right.

When serving alcoholic beverages, the corresponding dishes are placed on the right, next to the glass. If several items are provided for drinks, then the glass must be shifted to the left side, relative to the center of the plate, on the right side, the rest of the items are lined up in one line.

It is not customary to put more than three items in one row. Items for drinks when fully served are placed in two rows. A distance of at least one centimeter should be observed between objects.

A soup cup and a deep plate are placed on a dish-stand. On the right is a soup spoon, a fork and a knife for snacks. The fork and knife for the main course are located near the plate.

The dessert spoon is placed behind the plate. The white wine glass is on the top right behind the soup spoon. If a water supply is provided, the glass must be placed to the left behind the wine glass.

Next to the dish-stand, just above the forks on the left is a plate for bread. The cutlery should be placed in the following order: a soup spoon - a fish knife next to the right, a fish fork lies on the left edge, a knife and a fork should lie near the plate with the main course.

Napkins

Napkins are an indispensable attribute of proper table setting. They are laid out immediately when placing dishes, but most often napkins are placed under the appliances on the table.

Today, there are a huge number of ways to roll napkins.

Decorations

Upon completion of the table setting, they put vases with flowers, devices with various spices or other elements for decoration.

Remember! Salt and pepper should be placed in the middle of the table on special stands. You can also put bottles of vinegar, sauces and vegetable oil.

Flowers on the table can be placed in any dish. Small vases are an excellent solution, as bouquets should not obscure the dishes and people sitting at the table.

Videos serving cutlery

Hello friends!

Today we will talk about table etiquette, how to behave in a restaurant, consider the basic rules of table etiquette at the table during lunch or a special event (wedding, birthday).

I am sure that some of you know some rules of conduct at the table, but many will learn a lot of interesting things from this note.

Basic concepts of table etiquette

Etiquette- a set of historically established rules of human behavior in society. The rules of etiquette are based on the education in people of attention, politeness, respect for each other.

In particular, the rules provide for the ability to behave at the table, to use cutlery correctly, all this needs to be known to both waiters and guests. Very often guests contact us in the course of your work with questions regarding these rules, you need to know and follow them.

Most importantly, when you see a huge number of different devices and plates on the table, do not get lost and observe the following:

Additions to the rules of etiquette for waiters

If guests ask you to serve some fruit from a common vase, be sure to use tongs or, in extreme cases, a paper napkin. You can’t take fruit with your bare hand and serve it to a guest. You need to take a clean plate from the utility table in one hand, tongs for layout in the other and put the fruit that you asked for or make a platter on the plate, then put this plate to the guest. Not everyone wants to eat fruit served with their bare hands, it's not hygienic.
If you are carrying dirty dishes (in full view of the guests in the hall), plates to the sink and at the same time a piece of food or a dirty napkin falls from them, do not lift them with your hands. Go to the utility room, take a broom and a dustpan, only with their help remove what has fallen on the floor.
Give a little more attention at the table to guests of honor, the elderly, and children. It’s just that you often have to watch the picture when, in the company of guests, the waiter finds a young, attractive woman and gives her the most attention, while the birthday boy and the elders at the table feel a lack of attention and this may affect their attitude towards you and the amount of remuneration when calculating.
Not all guests know the rules of etiquette, all the more they follow them, but the waiters are obliged to know them and tell the guests if they ask for your advice on how to do this or that action at the table correctly. There is no need to teach guests how and what to do correctly with a smart and arrogant look, until you are asked. You can offend the guest and humiliate in the eyes of others, be tactful and smart, it is not always necessary to say what you think.
When you are in the restaurant hall, learn to behave tactfully, not to shout, not to laugh out loud, not to put your fingers into your nose, mouth or ears, preferably not to cough or sneeze. Control your hands and do not touch different parts of the body with them, try not to straighten your hair in front of the guests. Many do out of habit on full automatic actions (correcting or touching themselves where they are not needed), which are noticeable to the guest and not very pleasant. Keep this in mind.

There are many more rules of etiquette, I have presented you the main ones. If you follow and apply them yourself, you can easily recommend them to guests in a restaurant.

How to use a linen napkin

In addition to the fact that a beautifully folded, starched and carefully ironed linen napkin gives solemnity and aesthetics, decorates the table and gives it a solemn look, it also has its main purpose.

The main purpose of a napkin is to protect a guest's costume or dress from crumbs, accidental drops of grease or drinks.

Before you start eating, take a napkin from the table, unfold it, fold it in half, and place it on your lap. If you need to wipe your mouth or lips, and also lightly wipe your fingers, feel free to use a linen napkin for this purpose.

So filling a napkin at the table is no longer accepted))

If your hands are too dirty, then you should go and wash your hands thoroughly in the toilet, because you cannot wipe them thoroughly with a napkin.

In some Chinese and Japanese restaurants, moist warm terry towels are served for this purpose, it is very convenient for wiping hands.

Previously, in films, one could see how a napkin was laid at one corner behind the collar so as not to stain clothes while eating. Now this is considered the rule of "bad taste", times are changing))

It is also considered uncultured to additionally wipe the frage (cutlery) before eating, thus you do not trust the owners of the establishment. If in doubt about the cleanliness of the appliances, ask them to replace the waiter.

A few more rules for waiters that will increase your tip))

The main thing is to be sincere with guests and follow a few rules:

A friendly tone and smile is your main weapon;
The desire to help the guest will always see and appreciate;
Learn to think one step ahead of your guest. If he finishes eating another snack, you should already prepare a replacement plate. If a guest finishes the wine in a glass, you must prepare this wine and, after asking permission, fill it again. If a guest at a banquet began to eat crayfish or game with his hands, prepare and put a vase of lemon for his hands. Over time, you will learn to think one step ahead, practice));
Greet guests and be sure to see them off at the entrance, regardless of the size of the reward.

Now you are familiar with the basic rules of table etiquette and recommendations for their application.

All the best, see you soon!

With respect, Nicholai

Related Notes:

About the author: Nikolai Vilkov

Since 1996, he has gained vast experience working as a waiter, bartender, administrator in cafes, nightclubs and restaurants. I have experience of working at banquets, receptions, outdoor events, I know many colleagues in the field of catering, I am the author of a video course for waiters.

Discussion: 9 comments

After all, the rules of table etiquette have been tested for centuries so that the behavior of all those present at the table is harmonious and rational.

We set the table for a festive event in accordance with the rules of table etiquette - laying the tablecloth, arranging dishes, glasses and cutlery.

Good article, but, unfortunately, the mistake is constantly repeated - the word
"eat" is not consumed. Only the word "is"

Tatyana, the word “eat” or “eat” is used 6 times in the note, this is not so much for such a volume of material. Regarding whether I’m right or not, then read for yourself there are many posts, you can use the verb “eat” or not, and you will understand that you are more likely to be wrong, not me.
Reply

I don't understand why tipping was elevated to the rank of the norm. Include this money in the cost of meals. All these "gives" are killing me. In all places. How is a waiter different from a doctor, a teacher, from me, finally. Everyone does their job and nothing more. The patients of the hospital do not pay me "tips" for the fact that I provide them with a beautiful park on the territory, flower beds and cleanliness. And even if they paid, I would not take it. Yes, there are also those who do not take it. When one person gives money to another, he seems to thank him, but also puts him in a dependent position, humiliates him. I don't mind rewards, but not in this way. I understand that my opinion is an empty phrase, but nevertheless, I expressed it.

Irina, tips are gratitude for the hard work of the waiter, this is not a handout or a bribe))
Thank you for your opinion, by the way, the demand for money is practiced in medicine on a large scale, at least in Ukraine.
Reply
1. Now, in almost all restaurants, tips are included in the bill. This is called a service charge. It turns out that not the waiters receive tips, but the owners of the restaurant. And if so, then let the owners deduct a certain amount to the waiters from this amount, and not try to get an additional fee from us, stipulating that we still have to thank the waiter in addition.
  Reply

Categories

Popular