To use hot meals must beuse basic cutlery: spoon, fork and knife. If you plan to apply the first and second hot meals, eat the first liquid, and then proceed to the hot meat or fish dishes, served with a side dish.
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Eat soup and borscht
Soups and borscht (not broth) eat a tablespoon. It is not necessary to type the full spoon of liquid, so that it is not overflowed. Also, do not eat with the sharp end of a spoon. Soups and borscht to eat on the side of the spoon, pouring the contents into the mouth, but not capturing the whole spoon and slurping. If the hot liquid applied is too hot, you just need to wait until the temperature drops to a more comfortable, but in any case not to stir them with a spoon, and even more so to blow on it. If the hot first courses there are major ingredients (vegetables, dumplings, etc.) previously separate them with a spoon.
By adding hot liquid, you need to spoonleave the plate. Thick not customary to leave alone - eat it with liquid. Remnants of liquid must be carefully collected with a spoon, tilting the plate by themselves. Do not try to collect absolutely all the content - so you do not risk to put yourself in a negative light. After the soup, or soup is eaten, put a spoon in the middle of the plate, so that it touched her bottom. You need to do and when to stop eating for a while - do not put a spoon next to a plate.
If meat is served to the soup, put a smallslice into his own plate and cutting, dip in hot. If applied to the soup crackers, add them after you poured the soup when served profiteroles or toast - put them separately on Pirozhkov plate. The same rule applies to the crackers (or other types of dry salty biscuits) - they are served separately on a plate.
Content:
1. Soups and borscht (You read that section);
2. Meat dishes (http://www.of-md.com/teh-meat/);
3. Fish (http://www.of-md.com/teh-fish/).
