If the serving table made for allrules, then in advance can be represented by the presence of the menu tableware. Do not be afraid to start eating, using the diversity provided by the instrument, even if specific knowledge you will not able to get in this area. Carefully and slowly watching the neighbors, you will discover how easy and quickly comes the ability to correctly use the cutlery.

So, cutlery divided bypurpose and title to: primary and secondary. For example, a group of basic, traditional dining sets include three of the most familiar objects: knife, fork and table spoon. Usually they are called large cutlery, and they form the basis of table. Next on the table may lie small cutlery, which include support and dessert. Their main difference from the core is smaller.

If you plan to apply the sauce, it will be on the tablesousnaya spoon, and if a hot dish - sour cream. For meat dishes reassigned special steak knife. For the salad is usually served salad spoons and tongs. If there are fish dishes, sitting next to each will be a special fish fork and knife on the menu. Exotic instruments for butchering Seafood bring together these dishes on special trays.

Главное правило использования многочисленного застольного инвентаря в том, что все предметы располагаются в том порядке, в котором запланировано его использование. Все что лежит справа, берем правой рукой, все что слева – левой. Десертные вилки и ложечки берем той рукой, к которой расположена ручка. Рядом с тарелками обычно ставят еще одну меньшего размера – пирожковую тарелку, на которую нужно класть хлеб.

Sometimes the meals are served on small skewers orwishbone. Do not leave them on your plate, like putting back the overall dish. The board should be a separate small plates, and if it is a buffet, you can put them into a tissue and throw it away later.

If you are at the official reception onwhich is scheduled supply of seafood, the front of each unit will be a bowl to rinse hands. In addition, the slop-basin Hand can apply before dessert, or if you will be served dishes that need to eat with his hands. Usually, the solution to rinse added flower petals or lemon slices. Slop-basin put on the left side of his own.

Sometimes at parties near each unit putsalt shaker. In this case, you as the sole host can use it whenever you want. But if the table is only one salt, in which case you can take the salt out of it a special spoon or knife corner of the net. Salt is necessary to pour on the edge of the bread plate.

Content:

1. Introduction (http://www.of-md.com/estf/);
2. Culture of behavior at the table (http://www.of-md.com/ctsr/);
3. Properly treat devices (You read that section).