How to properly receive guests
The arrival of guests is always a holiday. Well, if the guests are invited and welcome. While waiting for them, each hostess is worried, wants to please and surprise everyone with exquisite dishes, to create a festive atmosphere. One of the important points that always raises doubts is how to skillfully and according to all the rules set the table, so that you are not ashamed of not knowing the rules of etiquette. We bring to your attention a number of tips that will help make the feast beautiful and tasty according to all the rules.
The tablecloth is only clean, in no case should it be covered with oilcloth. But oilcloth under the tablecloth is even recommended: the tablecloth will not slip, and the table will remain intact in case of some incident. A white or light tablecloth is suitable for crystal and porcelain, and linen or synthetic juicy color is suitable for ceramics.
Dishes should be the same for all guests. A holiday is an occasion to pull out the best that is available from the bowels of the sideboard. But, if there are not enough expensive dishes for everyone, it is better to be cheap, but the same. How to arrange plates, glasses and cutlery is shown in the diagram. Be sure to need a napkin under the plate and another one for the guest's use. In addition to cloth napkins, paper napkins must be served, especially when there is a dish that needs to be eaten with your hands.
Spices, seasonings and sauces are immediately put on the table.
The middle of the table is filled just before the arrival of guests. In the most "honorable" place the hostess's signature dish is put on – pie, salad, which will then be replaced by the main hot one.
It's good when there are Natural flowers, even if they are miniature compositions. But, in no case are they artificial. Candles must be placed in candlesticks.
The bread must be sliced and placed in small bread baskets. They can be kept on an additional table so that the hostess can serve at any time as needed, without getting up from the table. On the same table you can keep drinks, pre-prepared dishes, sweets.
Hot food is served in one large dish, and it must be laid out first for women, and then for men. Guests can also dial for themselves. If there are a lot of guests, the hostess must come up from the left side and the guest takes as much as he wants.
Vodka and liqueurs must be served in decanters, and not factory bottles, and wine - in pre-mashed and uncorked bottles. Champagne and sparkling wines are pre-cooled and uncorked directly at the table.
Snacks are served with vodka, cognac or bitter tincture, you can fortified wine. Hot dishes are served with table wines (dry or semi-sweet), dessert and fruit - champagne and liqueurs.
Before offering guests coffee or tea, you need to remove everything unnecessary from the table (without attracting guests), you can change the tablecloth. Eateries plates for cake or pastries Put to the right of the coffee cups. Serve coffee only in a service coffee pot.
If the guest wants to make a pause in the meal, then the cutlery should be placed crossed on the cross – knife with the point to the left, fork with the convex part up. Then the hostess should not remove the plate. At the end of the meal, the utensils are placed parallel to each other.