http://geishagourmet.com/2013/06/08/12mila-euro-per-imparare-le-buone-maniere-di-una-lady-occidentale-che-le-lady-occidentali-non-conoscono-piu/

12thousand euros to learn good manners of a Western Lady… That the Lady Westerners do not know more…

by Saturday, June 8, 2013

In Beijing are willing to pay up to 12,000 euros to learn good manners in Europe, While in the old continent ohi day that passes you forget a piece of education and bon ton. Species table.

In Beijing, at Sarita, It is opened a school for label 100 thousand yuan promises to teach in just three months the Lord of Beijing well how does a Western lady. The young Chinese have already learned how to dress and wear makeup and Western with their dry physicist have nothing to envy to the European or American contemporaries, but the etiquette at the table is a more complicated matter: the courses also teach us things that we don't know more do, How to peel an orange with fork and knife. And then throw the towel on the lips without leaving lipstick (or gravy), deposit the seeds of the fruit or the spines of the fish lightly, use the knife to stab the roast without the neighbor table, drink the broth without suction.

Then there are exercises to be supermodel (those that were once reserved for “Debutants” in companies): Learn to walk upright with the old trick of books in the head and in the armpits.

And we Lady Westerners? We forget all the good manners, impugnamo best chopsticks for sushi that the spoon, and it's almost as if we vergognassimo that at least gives a little label’ class and composure… Personally, I believe that we should do something to retrieve some’ sound's good manners, I mean respect for themselves and for others.

Let's take a reality check, then?

1. General behavior

Use the towel to wipe your mouth before you drink and just after.
Treat yourself to an encore of a plate but never the tris.
Please don't eat the trimmings, are purely aesthetic
Try to avoid:
keep your hands on your knees between a range and the other.
propose or request samples.
encircle the arm plate.
declare that a dish isn't to your taste (better pass the serving dish to your neighbor or just a “No thanks” If you serve the waiter).
asking for something that is not present in the table.
raise your glass to the bottle when you have wine or water.
cover the glass with your hand or even worse to subtract perhaps at the last moment, If you don't want the wine.
Attention! If you inadvertently turn the wine or water apologetic but don't try to fix it yourself by leaving this task to waitresses or hosts.

Here's what to do at the end of the meal:
Place the napkin on the table without storing.
Wait until the hostess invites you to get to the coffee lounge and after dinner.
Attention! Normally you do not smoke at the table. Only at the end of the meal and, in case the hostess to authorise, You can light a cigarette.

2. The cutlery

What use?

Sometimes multiple table cutlery can deliver on those doubts by use. The general rule is to use first the outer, to the right, to the left and in front of the plate.
The language of cutlery.

The placement of cutlery on the plate has a precise meaning for the Etiquette:
the cutlery with the tips crossed on the plate (with the knife blade under the prongs of the fork) do you intend to make a pause between a mouthful and another of the same dish or you wish to make an encore.
cutlery left in the pot, parallel to each other (with the tips forward and the handles towards you) indicate that you are done with the dish and the dish, with the cutlery can be withdrawn.
Attention! In no event shall the handles of cutlery should be placed on the tablecloth but on the edge of the pot.
The knife

Here's how the Etiquette We recommend using the knife:
hold the phone with the right, resting gently on the conjuncture index between the handle of the knife and the cutting edge of the blade.
don't ever move it closer to the mouth.
don't shake it, gesturing during a conversation
place it on the upper right edge of the plate and fork only when you are not committed to cut.
Attention! If you intend to serve two types of second is de rigueur knife change.
The fork

Here's how to use a fork:
hold it in your right hand only if it is the only flatware used.
hold it in your left hand if the flow requires the use of the knife
use it with the prongs facing down and gently laid back index of the handle if you need to skewer a dish.
The spoon

For the spoon recommended etiquette:
hold it with your right hand
do not close it, but fill it only to 2/3, then bring it close to her lips along his left side. leave it in the pot after use.
Attention! the spoon should be put, ASAP, at the table only if they serve soups.

It is absolutely forbidden from eating Etiquette spaghetti with a spoon and eggs with the knife.

3. Tips for certain foods

The Etiquette is that you learn to use the cutlery with skill, avoiding as much as possible to bring the food to the mouth with the fingers. It is indeed allowed to eat with your hands only:
The chunks of grana
The bread, without making too many crumbs, by making small mouthfuls.
Pastries
Small bunches of grapes in his left hand while keeping them right off individual berries and brings them to the mouth.
Are from gobble with all other cutlery set.

Remember: the starters are eaten using the fork only, and using the knife almost exclusively as support. For example, the pates requires only one fork.

Are from gobble with the cutlery set:
The fish with bones.
The lobster, using the Nutcracker to crack the toughest armor parts.
The crustaceans, that are served on the table already, the nourishing and reassembled in their armor, always remembering that the claws don't eat.
Oysters and clams (clean and open) using the special fork.
The snails, served in the shell, using pliers and two-pronged fork (the clamp secures the shell, fork pulls out the snail).
Whole asparagus using the special pliers (in the absence of these hosts will serve only the asparagus tips).
For the cheese.

The cheese is served on a plate or cutting board with a few slices cut previously if hard or soft whole.
To eat you:
If it is a hard cheese use knife and fork to cut a piece and bring it to his mouth causing him to follow from a piece of bread.
If it is a soft cheese using a fork, adagiandone on a piece of bread and a small amount, and bringing only the mouth piece d bread.
Desserts

For dessert the Etiquette differentiates the attitude depending on consistency:
creamy sweets using the cucchiaioposto between the plate and the center of the table.
for cakes and desserts in General hard use the dessert fork three points.
Fruit

Fruit: we must proceed in different ways depending on what we are served:
Pere, Apples and peaches, cut into four parts on the plate with knife and fork. They strung up with a fork and knife are eliminated before the peel and core. Cut into smaller pieces and eat with a fork.
The Orange held with the left hand and the knife peeler. Your hands separate the cloves and bring them to the mouth.
The banana is held with the left and peeling with the help of the knife. The fruit, peeled with the right, you cut on your plate with fork and knife, leaving the peel on the side of the pot.
Figs are held with the left and profoundly impact screwdriver. Place in the pot and you eat with a fork, using the knife to separate the flesh from the skin.

4. Accessories

The toothpick

Toothpicks are allowed during the aperitif, to accompany the olives or small appetizers, the table only if they are required for the construction of a seal.
You may not use the toothpick in another way, Therefore it can be useful, to avoid “lead into temptation” your guests, do not put in the container of toothpicks.
Ever on the table

The Etiquette also asks not to appear on the table:
napkins tucked in glasses
the appoggiaposate (the cutlery you change between one and the other) napkins or paper plates, While they are allowed the paper doilies to serve the cakes on silver trays, ashtray during lunch
plastic bottles or served on the table already started
The Slipper

Another casual habit absolutely to be avoided in formal lunches and dinners to apply more strictly the dictates of Etiquette, is the so-called “scarpetta”, that is to clean up the remains of gravy dish using bread pieces.
As the sauce can be incredibly good, It retrieves from the plate once the actual body of the dish that was served, even with the fork.

20130608-165130.jpg

0

No Comments Yet.

What do you think?

Your email address will not be published. Required fields are marked *