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etiquette-and-fine-dining.-good-manners-don’t-go-out-of-style-and-create-value

Etiquette And Fine Dining. Good Manners Don’T Go Out Of Style And Create Value

Food is part of the social practices and the table is the place in which a person demonstrates good education. Just as with the family, partner, or friends, to close a business accompanied by a tasty lunch or a delicious dinner, in which the knowledge about etiquette is not missing, brings a distinctive touch.

Redacción de NUMBERS
2016-07-11

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“There are many symbols in etiquette and protocol”, mentions Chef Miguel Aguilar, Engineer in Gastronomic Business Management and founding member of the Association of Chefs of Ecuador. It is the same as in not verbal language: matter the handling of cutlery and glassware, body posture when sitting, the ways of taking the food, etc.

The human being since its appearance has had certain ways of behaving according to the context, but not because of it can be said that the etiquette has always existed: the creation of courts in Europe is the ultimate fact for the refinement around the table consolidated as a common practice. In Ecuador, these practices were installed with the arrival of the Spaniards.

Aguilar explained how to display an à la carte, business, and diplomatic set up. Remember that, although some rules have been modified, good education will never go out of style.

À LA CARTE

This setting is suitable for an à la carte restaurant or if inviting to a meeting at home: the basic plate is placed at a finger´s distance of the edge of the table; then, on the right side, the knife is placed with the teeth inwards at one centimetre from the base plate; the fork is located on the left side, and the dessert spoon goes on the top.

In this case the water glass is used, because in the course of the meal the guest will ask for the drinks of his preference; besides water must not be missing because it is a synonymous of welcoming.

BUSINESS OR DOUBLE SET UP

By etiquette and courteousness there must be implemented in the menu the entry, the main course and the dessert. Therefore, to the table previously described should be added a glass for wine, as well as a knife and fork for the entry, which are smaller in size, and an additional fork for desserts.

GALA OR DIPLOMATIC SET UP

This type of assembly was already used in the XVIth century for the banquets and events of the monarchies, points out Aguilar. In this table any error must not exist, it is very strict and sophisticated.

In the table is included a fish knife, without saw, that has hollow form for a better manipulation of the product; its companion is a three teeth fork.

Also, a soup spoon joins to the set up. If this is for stews, creams or locros, its form is oval and big, because the substance is denser; otherwise, it is a round spoon.

Subsequently, the knife and fork for the main dish are placed. If within the menu there is a portion of meat, that knife must have saw, to facilitate the cut.

In the glassware is included a glass of red wine, which goes at the same level as the knife for the main dish, and finally another for the champagne, a drink for toasts or to accompany the desserts.

The three tables go accompanied by a plate of bread that is placed at seven centimetres from the edge of the last silverware on the left side. There must always be kept until the end of the service the basic plate, the one for bread and the napkin.

“In the international etiquette is said that the base plate should not be removed until the last service, that is, the dessert; nevertheless, depending on the place, it can be removed after the main course”, explains Chef Aguilar.

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