Daytime and evening appointments. Diplomatic receptions

Receptions play an important role in the development of business contacts. It should be noted that the main content of the reception is not eating and tasting drinks. Receptions are of a business nature, they are held with the aim of deepening and expanding contacts, obtaining the necessary information in an informal setting.

At receptions, there is a mutual exchange of views and information, and the usefulness of this exchange depends on the experience and diplomatic skills of each of the interlocutors. At the reception, you have to meet and talk with many people representing various circles of society in the host country. This is a continuation of the work. You need to carefully prepare for the reception: think about with whom and what to talk about, with whom to meet, whom to introduce. You also need to be prepared to answer possible questions from interlocutors who are interested in obtaining information. International practice has established the types of receptions, the methods of their preparation, the etiquette followed by the participants in the receptions.

Receptions are held on the occasion of national holidays, anniversaries of events, in honor of a foreign delegation in the country, as well as in the order of daily work.

Receptions are divided into daytime and evening receptions, as well as receptions with seating at the table and without it.

The main types of receptions are “Glass of champagne” (“Coupedechampagne”) or “Glass of wine” (“Vind`Honneur”), “Breakfast” (“Lunch”), “Lunch” (“Dinner”), “Lunch buffet” ( "BuffetDinner"), "Dinner" ("Jupper"), receptions such as "a la buffet", "Cocktail", as well as small receptions - "Coffee or tea table".

Daily receptions include: "Glass of wine" or "Glass of champagne" and "Breakfast". All other receptions are evening. Seating techniques at the table include such techniques as "Breakfast", "Lunch" and "Dinner".

According to international practice, the most honorable types of receptions are "Breakfast" and "Lunch". "Glass of Champagne" or "Glass of Wine" starts at 12 o'clock and ends at 13 o'clock. During such a reception, only champagne, wines, juices are usually served. As a snack - small cakes, sandwiches, nuts, etc. Reception takes place standing. The dress code is a casual suit or dress. "Breakfast" is arranged between 12 and 15 hours. The most common start time for breakfast is from 12.30 to 13.30. breakfast lasts 1-1.5 hours, of which guests spend 45-60 minutes at the table, and 15-30 minutes for coffee (coffee, tea can be served at the same table or in the living room). For breakfast, one or two cold appetizers, one fish or one meat dish, and dessert are served.

During the gathering of guests, they are offered an aperitif. After breakfast, tea and coffee are served. Cognac and liqueur are offered. Dress code - casual suit or dress, unless the dress code is specifically indicated in the invitation.

The Cocktail Reception starts between 17:00 and 18:00. The duration of the appointment is 2 hours. Reception takes place standing. The invitation indicates the start and end time of the reception (17.00 - 19.00; 18.00 - 20.00). Guests can come and go at any hour of the specified time. It is considered normal to stay at the reception for up to 1.5 hours.

The first guests gather within 15 - 30 minutes. Late arrivals and early departures (without a valid reason) are seen as a guest's desire to emphasize strained relations with the hosts.

Employees of the company should not appear at the reception later than their management. Departure takes place in the reverse order: the management leaves first, followed by the rest of the employees in order of seniority.

The host and hostess at these receptions stand at the entrance all the time, meet and see off guests. In addition, the hostess introduces the new arrivals to those of the guests with whom they are not familiar. If the hostess is not in place, then the newcomer must find her, say hello to her, before making contact with the guests.

Cocktails poured into glasses are served. The waiters take them out. Sometimes there is a bar-buffet with alcoholic drinks. Canapés with various salted oils, creams, pates, fish, meat, stuffed eggs, mini-cakes, cookies, salted and sweet almonds, nuts, fruits are served as an appetizer.

The "a la buffet" reception is held at the same time as the "cocktail" (17.00 - 19.00 or 18.00 - 20.00). Its formal difference is that at the Cocktail reception, more drinks and fewer snacks are usually served, while at buffet receptions, fewer drinks are served, and significantly more snacks are offered.

After cold appetizers, baked food (julienne) is served. You can also serve sausages, small cutlets. After a hot appetizer, guests are treated to a dessert - cheese with fruit, jelly, ice cream. Coffee is served at the end of the reception. Guests serve themselves. The waiters only fill dishes, change plates, pour drinks and apply ice cream.

Coming to such a reception, it is necessary, first of all, to find the owner and hostess, to say hello to them. You are allowed to leave without saying goodbye. When you leave the reception, leave two of your cards and a dog-eared card of your wife in the hallway on a special tray.

Casual dress code - suit or dress, unless otherwise specified in the invitation.

“Dinner” is the most honorable type of reception. It usually starts between 19.00 and 21.00. Tables are placed in the form of the letter "P" or "T". Places of honor at the ceremonial table are organized "facing" to the front doors or, if this is not possible, to the windows overlooking the street. The table is decorated with flowers and a small cold appetizer with decorative vegetables. The choice of cold appetizers is small - only one fish and meat dish and vegetable salads. After cold appetizers, broth with croutons is served, then some meat dish. There may be two hot dishes, one of them is fish, which is served before a hot meat dish with vegetables cooked in different ways. Lunch ends with dessert: jellies, creams, various sweet dishes, berries with cream. At the end, tea or coffee is served.

Alcoholic drinks are the same as at breakfast. Aperitifs are served before dinner.

The ceremonial reception requires full dress uniform. In this case, the invitations (in the lower left corner) usually write "Whitetie" (white tie, which means tailcoat) or "Blacktie" (black tie, i.e. tuxedo); "Eveningdress" - evening wear, which also means tailcoat. If a dress code is specified, this is mandatory. Ladies in such cases should be in evening dresses.

Women should come to receptions in clothes of a strict cut, soft tones. For breakfast, it is customary to appear in a cocktail dress in a dress of regular length, a dress - a suit or suit, a small hat made of felt, silk and other similar material, and it is not necessary to remove the hat during the reception. It is not recommended to come to receptions with a lot of jewelry. They are generally not put on before 18.00. During the day, jewelry or jewelry made of semi-precious metals looks more appropriate.

For receptions starting before 20.00, a lady can come in silk, kid gloves with a suede or leather handbag. Gloves, however, are taken off immediately upon arrival, at the latest in the foyer, where an aperitif is served.

For an evening dress, you can wear silk, lace, and other thin gloves, and the shorter the sleeves of the dress, the longer the gloves should be and vice versa.

On invitations they sometimes write: “Undress” (literally - without clothes). This means that it is necessary to be in a simple suit.

Ceremonial dress requires compliance with some general rules. A white bow tie, tied by hand (silk or, preferably pique), a tightly starched shirt-front, a stand-up collar with curved corners, a white pique waistcoat (they also wear silk, but this is not considered good form), black patent leather shoes. There are three buttons on the vest, which must always be fastened. In the breast pocket - a white handkerchief in the event that orders are not attached to the chest. Cufflinks should be modest. Bring fresh white gloves with you.

A tight starched shirt-front, a stand-up collar with turned-down corners, a black bow tie, patent leather shoes, a black vest are supposed to go with a tuxedo. Wristwatches are not worn with a tailcoat, but only pocket watches on a chain.

"Lunch buffet" is a variation of "Lunch". Since this type of reception originates in Sweden, it is called the "buffet". Buffet lunch is held at the same hours as "Lunch". Its implementation is easier, because. not related to the placement of guests at the table. Serving a table in the form of a buffet, it is placed against the wall or in the center of the room.

Cold snacks, cold sauces, bread, various salads, cookies, confectionery, soft drinks, juices, mineral water are placed in the middle of the table.

The participants of the buffet lunch do not sit at the common table, but approach it, take a napkin with their left hand, on which they put a plate with a knife and fork previously placed on it, and then put food on the plate. With the right hand they take a glass of wine, juice or some other drink.

Having filled the plate, the guests move away from the table and are examined at small tables. They can also be located on sofas, in armchairs, trying to sit down with those people with whom they need to talk.

Wines, cocktails and other spirits are displayed on the buffet counters and tables, behind which stand the waiters.

The dress code is the same as at "Dinner".

"Dinner" starts at 21.00 and later. It differs from "Lunch" only in the time of its beginning. In addition, soup is usually not served at dinner.

The form of clothing is indicated in the invitation - a dark suit, tuxedo or tailcoat; for women - evening dress.

Business communication partners can also arrange less formal meetings - at tea or coffee tables.

Coffee, as a rule, is invited from 17.00 to 19.00, tea can be invited later - until 20.00.

Coffee or tea is served with small sandwiches, pies, sweet and salty cookies, muffins, muffins, salty or sweet cakes. On the table you can put boxes of chocolates, cream, ice cream, lemon.

Before coffee, you can serve a hot snack or salad, toast, pancakes with filling, omelettes, cookies. It is also recommended to serve juices and mineral water to the coffee table.

The form of clothing is a casual suit or dress.

1. Working breakfast: start at 8.15-9.00. Duration - from 30 minutes to 1 hour.

Clothing - casual business suit. The goal is to resolve fundamental issues on the planned contracts, transactions, etc. simultaneously with breakfast - for reasons of saving time.

A working breakfast is advisable if the number of participants is small - no more than five people.

Alcoholic drinks are not served, the menu is limited, spouses of businessmen are not invited.

2. Breakfast: start - 12.00-12.30. Duration - 1-1.5 hours. Clothing - everyday business. Menu: cold appetizers, one or two hot dishes, dessert, coffee. Drinks - dry wines, champagne. Spouses of businessmen are not invited (but there may be an exception).

In general, daytime receptions are less solemn and more businesslike than evening ones.

Evening receptions

3. A cocktail, a glass of champagne - a short reception (1.5-2 hours), as a rule, takes place while standing. Drinks, as well as hot and cold snacks, are served by waiters. Sometimes this type of service is complemented by several more buffets, where drinks are offered to those who wish. Reception starts at approximately 17:00.

4. "A la buffet table" ("a la fourchette" - French - with a fork: since "a" is a preposition denoting the instrumental case, and "lafourchette" is a fork). The duration is the same as for the "cocktail" type reception, the start time of the reception is also about 17 hours.

This reception is held standing, but there is the following difference: at the "a la buffet" reception, tables are set with snacks, hot dishes, as well as dishes and cutlery. The guests themselves put the desired dishes on their plates. However, the name of the technique suggests that there are only those dishes on the tables that can be eaten without using a knife, while standing, i.e., holding a plate in your left hand and a fork in your right.

Clothing at receptions such as "cocktail", a glass of champagne and "a la buffet" - an ordinary suit, but darker in color, women's suits are more elegant, less stringent requirements for jewelry.

5. Buffet lunch - a reception, the beginning of which is scheduled for approximately 18-20 hours. The fundamental difference from the "cocktail" and "a la buffet" receptions, except for the start time and duration (2.5-3 hours), is that although the dishes and cutlery are on a large table that plays the role of a buffet, however, this reception does not standing and sitting. Tables are set in the hall, and those invited, having independently chosen snacks, sit down at the tables. Since in this case it would be inconvenient to sit down at one long table (plates in the hands of the guests, different times for taking a seat at the table), the tables are set in such a way that 4-6 people can sit at each table.

Although this is an evening reception, however, a tuxedo and evening dress are not required, since the reception is self-catering, a guest in evening dress will feel uncomfortable walking around the hall with a plate in search of a seat.

6. Dinner is the most solemn form of reception. Note that some of the most respected guests, for example, the first persons of the company, can be invited to dinner with their spouses (spouse is not invited to all other listed forms of business receptions).

PRIVATE EDUCATIONAL INSTITUTION

"INTERNATIONAL HUMANITARIAN AND ECONOMIC INSTITUTE"

Faculty of International Relations

Department of the History of World Civilization

Diplomatic receptions

Essay

Girel Veronika Nikolaevna

student of the 5th year of the specialty

"international relationships"

full-time education

Minsk-2007

Introduction

Chapter 1. Types of diplomatic receptions

1 Afternoon diplomatic receptions

2 Evening diplomatic receptions

Chapter 2. Conducting and organizing diplomatic receptions

1 Preparing a diplomatic reception

2.2 Seating at the table, table setting

2.3 The ABC of the feast

2.4 Spirits

Conclusion

List of sources used

Introduction

This essay is devoted to the topic "Diplomatic receptions". The relevance of this topic is determined by the fact that, taking into account modern international practice, it can be said with confidence that at present, hundreds of foreign delegations visit numerous states and countries every year at the invitation of the highest state bodies, ministries and departments, enterprises and institutions, various public organizations and unions, and diplomatic receptions, in turn, are one of the generally accepted and widespread forms of international and foreign policy activity, providing a meeting of representatives of foreign states on any occasion and having, by virtue of this, a political character. Such protocol events are the most important means of establishing, expanding, developing, maintaining and deepening contacts between diplomatic missions and official authorities, the media, public, scientific, cultural, business and other circles of the host countries, as well as members of the diplomatic corps.

Receptions are held to commemorate major events (national holidays, anniversaries, anniversaries of the establishment of diplomatic relations and the signing of treaties), in connection with the arrival of official delegations and individual distinguished guests, on the occasion of the signing of major bilateral or multilateral documents, i.e. to show honor and hospitality to individuals, as well as in the daily work of ministries of foreign affairs and diplomatic missions. They are a convenient opportunity and create a suitable atmosphere for obtaining and exchanging the necessary information and opinions, explaining the foreign and domestic policy of their country, and practical promotion of certain current issues.

Diplomats often use tricks to carry out instructions from their government and convey information to the official representative of the host country.

All techniques, regardless of their type, are based on general principles, traditions, which have been developed and polished for centuries. Receptions have always eloquently spoken about the state of the state and its people. Therefore, it is customary to treat their organization and holding with appropriate reverence.

Outwardly, the main task of the reception looks like the desire to give pleasure and joy to the guests. However, diplomats also pursue other goals: to present their country in the best possible way; listen to guests' opinions and get information from local residents and colleagues; make friends and establish useful contacts; give wives the opportunity to meet and make friends.

And one more important detail. Receptions allow the heads of missions and senior officials to "voice" in an informal setting the position of their Ministry of Foreign Affairs, government, and political circles. There are always considerations that they would like to express, but this cannot be done in writing or in an official setting.

In international practice, certain types of diplomatic techniques have developed, the technology for their preparation and diplomatic etiquette, which all participants adhere to.

It should also be added that this work contains practical recommendations for the preparation and organization of the reception of foreign delegations, taking into account generally accepted international norms of protocol practice and its features.

Chapter 1. Types of diplomatic receptions

.1 Afternoon diplomatic receptions

Daytime diplomatic receptions include "glass of champagne", "glass of wine", "glass of wine with cheese" and breakfast.

"A glass of champagne", as a type of reception that has a fairly wide circulation, usually begins at 12.00 and ends by 13.00. Arranged in connection with a national holiday, in honor of the arrival of the delegation, on the occasion of the presentation of credentials by the ambassador, his final departure, the opening of an exhibition, festival and other occasions. During such a reception, champagne and sweets are offered (wine, juices and other drinks are possible); Serving snacks is not expected, but is not a mistake. This type of reception, of course, is very convenient, since it requires a minimum of time to prepare and conduct. But, it must be admitted, it is less honorable compared to other species. "A glass of champagne" passes while standing, clothes are a casual suit. The type reception is similar "glass of wine". The name only emphasizes the nature of the reception.

Breakfasts widespread in diplomatic practice. They are arranged on the occasion of various anniversaries, the arrival and departure of ambassadors, in honor of the arrival of distinguished guests in the country. Breakfasts are also practiced during congresses and other international forums. Each delegation almost every day either arranges breakfast itself for other delegations or is invited by others. At these receptions, the positions of delegations are clarified, the parties agree on joint actions at the conference on any issue. Breakfast (lunch) is arranged between 12.00 and 15.00. The optimal start time is 12.30 or 13.00. It is not customary to schedule breakfast for a later time, as there will be a large gap between morning and afternoon (second) breakfast. The menu is compiled taking into account the traditions and customs existing in the country and consists of one or two cold appetizer dishes, one hot fish dish, one hot meat dish and dessert. In some countries, the breakfast menu is limited to one appetizer, one hot dish (mostly meat) and dessert. The first course and hot appetizer are not excluded. Before breakfast, an aperitif is offered (French aperitives - alcoholic drinks to stimulate the appetite). The modern protocol allows the widest range of drinks served as an aperitif: gin, whiskey, vodka, Campari, various vermouths, sherry, Madeira, champagne, white and red dry wines, beer, juices, mineral water. Salted nuts and biscuits, chips, canapes, small baskets with pates or salads, etc. are usually offered for an aperitif. Breakfast ends with coffee or tea.

Vodka or tinctures are served with cold appetizers, dry white wine for fish, dry red wine for meat, champagne for dessert, cognac or liquor for coffee. Non-alcoholic drinks should also be included. Often, in accordance with Western tradition, vodka is excluded, and champagne can be served as an aperitif.

The host and hostess, having made sure that all the guests have eaten, are the first to get up from the table and offer to go to another room where coffee or tea is prepared. Breakfast duration: 1-1.5 hours (approximately 45-60 minutes at the table and 15-30 minutes for coffee and tea). The initiative to leave breakfast is up to the main guest. The dress code is a casual suit, unless this issue is specifically stipulated in the invitation. Invited ladies, in accordance with the traditions of the country, may or may not wear hats (the hostess never wears a hat).

When preparing breakfast, as well as any reception, it is necessary to observe organizational issues - sending out invitations, seating guests, etc., only fewer treats are served and the general atmosphere of the reception is less formal.

"A glass of wine with cheese" (CHEESE AND WINE PARTY) -relatively simple and cheap technique. Allows the host to be creative in the selection of different wines and cheeses, and gives guests the opportunity, starting a conversation with a discussion of the merits of the cheeses or wines they try, to easily get to know each other.

This type of reception was especially popular in the 1970s among fairly young people. But even now, an invitation to a glass of wine with cheese is very common, moreover, it is becoming fashionable again.

Reception is held as a buffet.

Guests can be offered not only cheese, but also other snacks, although cheese, nevertheless, should dominate.

Cheese is better to put in large pieces, otherwise it will dry out quickly. Don't forget to bring cheese knives so guests can cut it. Ideally, each piece of cheese will have its own knife. Cheese should be at room temperature. Various breads are served with it. Oil is placed next to it. It is good if there are also fresh and dry fruits, nuts, pickled vegetables, dishes with radishes, olives on the table. If you decide not to limit yourself to cheese, then offer your guests various types of pates, stuffed eggs, etc.

When organizing this reception, it is better to place the buffet table or tables in the center of the room. In general, the “glass of wine with cheese” reception provides ample opportunity for your imagination how to arrange the cheeses and how to decorate the table. For example, you can, using checkered tablecloths and napkins, dark and light wooden boards, etc., decorate a table in a "rustic style" (country style), or, on the contrary, use crystal dishes, white starched tablecloths to make everything in an exquisite , sophisticated style . Fruits, especially grapes, vegetables, parsley and lettuce leaves are a good decorative material when decorating a table. They should be well washed and dried, looking fresh until the end of the reception, so avoid those that fade quickly.

What cheeses to serve during the reception? There are two categories of cheeses:

) enzyme-free cheeses, which include ricotta, cottage cheese. They are either served in a specially prepared form (for example, with seasonings), or are excluded from the menu altogether;

) fermented cheeses, subdivided, in turn, into:

soft cheeses (camembert, brie, mozzarella and others);

semi-soft cheeses (Eden cheese, gouda, roquefort and most processed cheeses);

hard cheeses (these include emmental cheese, various varieties of cheddar, many English cheeses, including derby).

Obviously, the more varied the cheese table, the better. The presence of all three varieties of cheese is desirable. Cheese must be of good quality. So, to find out if brie or camembert is ripe, it is enough to slightly press on it in the middle. If it swells on the sides, then the cheese is ripe. However, Camembert and Brie should not be served with a darkened rind. It will most likely have a sharp taste and an unpleasant odor. Cheese lovers generally avoid processed cheeses, although some of these cheeses are delicate and have a good reputation.

How much cheese do you need to take? Start with a total of 200g per person if there are no other meals. However, even if more cheese is purchased than necessary, there is nothing to worry about - it can be easily used at the family table.

It is believed that daytime receptions are less solemn than evening ones.

1.2 Evening diplomatic receptions

Evening receptions There are also several types: cocktail, a la buffet, lunch, dinner, buffet lunch, "jour fix", tea.

"Cocktail"starts from 17.00 to 18.00, its duration is 2 hours; passes standing. This event has a ceremonial connotation and is arranged in order to mark an event or congratulate someone. For example, such a reception can be held on the occasion of the presentation of credentials, the signing of an agreement, or the arrival of a delegation. The invitation usually indicates the start and end time of the reception (17.00-18.00, 18.00-20.00). Guests can come and go at any hour of the specified time. It is considered normal to stay at the reception for up to 1.5 hours. The first guests gather within 15-30 minutes. Coming to the reception at the beginning and leaving it at the end is considered as an expression of special respect for the hosts. Late arrivals and early departures (without good reason) can be interpreted as a sign of tension in relations with the hosts. A gross violation of etiquette is the arrival of diplomats, employees of missions and firms later than their leadership. The departure of guests takes place in the reverse order: the leaders leave first, and then the rest of the employees of the respective organizations in order of seniority. The host and hostess meet and escort guests at the entrance for some time. If the reception is arranged for a limited circle, then the hostess and the owner can devote a significant part of the time to conversations with guests.

They serve cocktails poured into glasses, most often whiskey, martini, campari with ice and water. They and other (optional) drinks, including dry white and red wine, are served by waiters. Sometimes there is a bar-buffet with drinks. On the cocktail table, as a rule, there are no plates, knives and forks, there are only wooden or plastic sticks - disposable “skewers”. There may also be mini-forks, with which they take small snack sandwiches - canapes (and fruit from a cocktail). As an appetizer, canapés with creams, pâtés, fish, meat, salty mini-cakes and cookies are offered. It is also possible to serve some hot dishes (juliennes, small sausages, shish kebabs on sticks, etc.) for consumption, which do not require knives.

The dress code for this type of reception is a casual suit or a tuxedo, depending on the specific occasion and the indication to this effect in the invitation.

The main difference from the "cocktail" reception "a la buffet"in that more drinks and snacks are served, with all food, including hot dishes, laid out on the tables, and guests, as a rule, serve themselves. In practice, the difference between the mentioned types of receptions is often blurred, and these concepts themselves (“cocktail” and “a la buffet”) are perceived by many organizers of receptions as identical. Reception "a la buffet" held at the same time as the cocktail. Tables covered with a tablecloth (almost to the floor) should be slightly higher than usual for convenience. They are located along the walls with small gaps for the attendants, and the center of the hall is completely at the disposal of the guests. Often, on the contrary, it is in the center that tables with dishes are mounted, and guests occupy the remaining free space. Wine glasses, glasses and glasses are displayed in rows or triangles. Sometimes, in order to emphasize the special solemnity of the reception, it is possible to serve champagne, ice cream and coffee by the end of it. If the reception is dedicated to a national holiday or the stay of a distinguished guest, a small concert or film screening is sometimes organized at the end. The dress code is casual, however, the significance of the event can be emphasized by indicating in the invitation for special clothes (dark suit, tuxedo, etc.).

Coming to a reception such as "cocktail" and "a la buffet", you must, first of all, find the owner and hostess (as a rule, before the main guest arrives, they stand at the entrance), greet them, express their attitude to the event, on the occasion of which reception organized.

Dinnerin diplomatic practice considered the most honorable type of reception. The usual start time is 20.30 or 21.00; it is not a violation of the protocol to invite to dinner and at 19.30 (previously not accepted). Menu, depending on local traditions, one or two cold appetizers, soup, hot fish dish, hot meat dish, dessert. After dinner, coffee or tea is served in the living room. The wines are the same as at breakfast, and guests are offered a traditional aperitif. Lunch usually lasts 2-3 hours (sometimes longer), while at the table - 1 hour or a little more, the rest of the time - in the living rooms. The ceremonial reception requires full dress uniform. Often, dinner involves a special form of clothing (tuxedo or tailcoat - for a man, and for a woman - an evening dress), which is specially indicated on the invitations. In the lower left corner of the invitation, they usually write:

"White tie" (white tie, which means tailcoat) or

"Black tie" (black tie, which means tuxedo) or

"Evening dress" (evening wear, i.e. tailcoat).

If a dress code is specified, this is mandatory. Ladies in such cases should be in evening dresses, although this is not directly mentioned in the invitation. We strongly recommend that you remember the following general rules, so that it does not work out, as Ilya Ilf wrote in his diary notes:
"By the end of the evening, the hostess changed her costume and found herself in blue pajamas with white lapels. The men tried not to look at the hostess. The owner's eyes sparkled with crazy fire." Women should come to receptions in clothes of strict cut, soft tones. For breakfast, a cocktail is customary to appear in a dress of regular length, a dress-suit or suit, a small hat made of felt, silk and other similar material, and it is not necessary to remove the hat during the reception. It is not recommended to come to receptions with a lot of jewelry. They are generally not put on before 18.00. During the day, jewelry or jewelry made of semi-precious metals looks more appropriate. For receptions starting before 20.00, a lady can come in silk, kid gloves with a suede or leather handbag. Gloves, however, are removed immediately upon arrival (at the latest - in the lobby). For an evening dress, you can wear silk, lace, and other thin gloves, and the shorter the sleeve of the dress, the longer the gloves should be, and vice versa. The English on their invitations sometimes write: "Undress" (literal meaning - without clothes). This means that it is necessary to be in a simple suit. TO tailcoatrely on: a white bow tie tied by hand (silk or pique), a tightly starched shirt-front, a stand-up collar with turned-down corners, a white pique waistcoat (silk is also worn, but this is not considered good form), black patent leather shoes. There are three buttons on the tailcoat vest, which must always be buttoned up. In the breast pocket is a white handkerchief. Cufflinks should be modest. Fresh white gloves are required. Wristwatches are excluded. Only pocket on a chain. TO tuxedorelies, in contrast to the tailcoat, a black bow tie, a black vest. Dinner tables are covered with white tablecloths. Napkins are white, starched, they are placed on plates for bread.

Tables are placed in the form of the letter "P" or "T". Places of honor at the ceremonial table face the front doors or windows overlooking the street.

The lunch menu, in accordance with national traditions, includes only one fish and meat dish and vegetable salads. After cold appetizers, broth with gnek is served, then some meat dish. Two hot dishes are served: one fish and one meat. A hot fish dish is served before a hot meat dish with vegetables cooked in different ways. Serving drinks is the same as at breakfast. Lunch usually lasts two or three hours or even longer. Lunch ends with dessert. Before dessert is served, dishes and cutlery that were intended for the previous meal are removed.

For dessert, you can serve jellies, creams, various sweet dishes, berries with cream. Sweets can be served in common dishes. At the same time, the table is served with appropriate dishes and dessert or teaspoons. Sweet portions are placed in front of the guest on the right side.

After the table, at which the guests are about an hour, everyone goes into the living rooms for a conversation; coffee and tea are served here. In some cases, coffee, tea can be served at the dining table.

Alcoholic drinks are the same as at breakfast. Before dinner, guests are offered aperitifs.

In some cases (rarely enough), a cocktail or buffet reception can be held immediately after dinner. At the end of the dinner, the participants are sent to the reception, for which the guests have already gathered. This combination of two events is mainly associated with the stay in the country of a high-ranking foreign statesman or a delegation headed by him. In their honor, a dinner is given, which inevitably implies a relatively narrow composition of participants, and more people would like to introduce the guests. The dress code is the same as for dinner.

Buffet lunchthe following features are inherent: participants are seated at separate tables for 5-6 people; refreshments - on the principle of self-service (guests take food located on a separate table). This type of reception is less formal than a regular dinner. Clothing - depending on the instructions in the invitation. Buffet lunch, originating in Sweden, is sometimes called a "buffet". It is held at the same hours as the traditional one. The table served with treats is placed against the wall or in the middle of the room, covered almost to the floor with a wide tablecloth. Cold snacks, sauces, bread, salads, confectionery, drinks are placed in the middle of the table; glasses and glasses are installed along the edges in rows or triangles; snack plates are stacked one on top of the other. Knives, forks and napkins are laid out in several places. The table is decorated with flowers, vases with fruit can stand. Such receptions are often organized after a concert, watching a movie. In countries with warm and hot climates, buffet lunches are usually held outdoors.

Recently, they have become popular because they allow you to serve dishes designed for a wide variety of tastes, taking into account all kinds of dietary restrictions, and also allow the host and hostess to communicate more freely with guests.

Dinner- one of the most honorable types of reception, not much different from dinner.

On especially solemn occasions in connection with the stay of the head of state in the country, two receptions are arranged in a row: immediately after dinner, a cocktail or buffet reception is held for high-ranking guests with a wider range of participants.

In many countries it is a tradition to come to dinner with a gift for the hostess, and a small, beautifully designed souvenir, especially one related to the country where the guest or hostess lives, will be a wonderful sign of respect. It is better to send flowers in advance, and not to hand them in person, since the hostess will not have time to deal with them.

If more than ten people are invited to the dinner, then the seating plan should be prepared in advance. The place of each guest at the table must be marked with a cover card with his name. Even if there are few guests, such an attribute makes the table more attractive.

Dinner starts at 21 o'clock, and sometimes later. Before the start of the reception, guests get acquainted with other guests, if one of the guests is late, they are offered juices or an aperitif, after which everyone is invited to the table.

The host or hostess meets guests at the door and introduces them to each other. If a guest arrives late and neither the host nor the hostess is at the door, then he must find them, apologize for being late, after which he is introduced to the rest of the guests.

As an aperitif, along with drinks traditional for the area, it is customary to serve dry sherry, white wine, gin and tonic with a slice of lemon, whiskey and soda or bourbon whiskey, fruit juices.

When all the guests have gathered and the hostess is informed that dinner is ready, she invites the guests to the dining room. In a formal setting, men are invited to escort their ladies to their places. As a sign of respect, a man can court a lady sitting to his right, pushing her chair away, which will also initiate an acquaintance!

At the table, the host or hostess, like all guests, must ensure that one of the guests does not dominate the conversation, leaving others passive. Men, for example, during the meal should carry on a conversation with women sitting on either side of them, regardless of the characteristics and temperament of the latter. At some point during the meal, the host should make a small toast in honor of the guests, and the senior guest should make a return toast.

It is undesirable to smoke during the meal, as this may displease other guests. If smoking is still allowed, it should not be done before the toasts are made.

At the end of the meal, when all the dishes have been served, the main guest makes it clear to the hostess that it is time to get up from the table; the hostess rises from her seat, thereby signaling the end of the feast to all guests. If the men stay at the table to talk about business, they group around one end of the table, chatting, drinking coffee, dessert drinks and smoking cigars. If at the reception there are ladies-diplomats who wish to take part in the conversations, then the host must provide them with this opportunity.

The reception can end around 22.30 (depending on local customs) with drinks, after which the main guest departs, followed by other guests. If an ambassador and his embassy staff are present at the dinner, the latter are not allowed to leave the reception until the head of mission has left. Ambassadors and other high-ranking guests should be escorted to their cars.

In some countries, it is customary to send a postcard or letter after two or three days after the reception, expressing gratitude for the reception.

Evening receptions also include "tea", arranged between 16 and 18 hours, most often for women (morning hours and other times are not forbidden). In addition to tea, sweets, cookies, fruits, juices, mineral water, and sometimes dry wine are served. Canape is not excluded, i.e. snacks (sandwiches with caviar, fish, cheese) are rarely served at tea, and if served, then in small quantities. For "tea" one or more tables are covered, taking into account the number of guests. For a coffee or tea table, colored tablecloths and handmade colored napkins are selected. The table can also be set with colored woven napkins. Then the middle of the table is covered with a narrow path, on which plates with sandwiches, confectionery, fruits are placed. Dishes for each guest are placed on small woven napkins. The table is served as follows: a cup is placed on a saucer and a tea (or coffee) spoon is placed, to the left of it is a small plate for treats and a small knife, if fried slices of bread or rolls are offered, on which butter, marmalade is spread or put a piece of cheese. The knife is placed to the right of the plate, with the blade to the plate, to the left of it is a small napkin. Cream, sugar, a kettle or coffee pot are usually placed on the table. The saucer is held in the left hand, and the cup is brought to the mouth with the right. It is not customary to ask for a second cup until others have received the first.

During the "tea" reception, coffee can be served at the request of individual guests. After you've stirred sugar into your coffee or tea, or finished your dessert, remove the spoon from the cup or vase and place it next to the saucer. It is considered a sign of bad taste if a guest leaves a teaspoon in a glass or cup.

Before coffee, you can serve a hot appetizer or salad. Salads are served in glasses or glassware with legs. It is also recommended to serve juices and mineral water to the coffee table. Glasses for mineral water are not served for each guest individually, but are placed in groups in one or more places. A corkscrew is placed on the table. The coffee and tea table is served with toasted toasts, as well as various cookies, pancakes with filling, omelettes.

In many countries, it is a tradition for the wife of the Minister of Foreign Affairs to invite the spouses of ambassadors and other women who play a prominent role in society “for tea”. Spouses of the heads of diplomatic missions in their country of residence widely practice "tea"-type receptions.

Techniques are gradually disappearing from international protocol practice "jour fix"(coincide in form and content with a “tea” reception), when the spouse of the Minister of Foreign Affairs (the ambassador’s wife) appoints a fixed day and hour of each week for the entire season when she expects guests. Once, as a rule, at the beginning of the autumn-winter season, an invitation is sent out to this type of reception (“Wednesdays”, “Thursdays”, “Fridays”), valid for the entire period, unless a special notification follows. Those who received an invitation to "jour fix" can come to it without additional invitations. This reception does not differ from tea in terms of time, refreshments and dress code. Sometimes such receptions take the form of musical or literary evenings. Men are also invited to the "jour fix" receptions.

"Zhur fix" is also carried out by state institutions, ministries and departments.

Varieties of diplomatic techniques can also be film screenings, musical, literary or dance evenings, meetings to play tennis, chess, other sports competitions.All these activities are accompanied by a light meal; the form of clothing is a casual or other suit appropriate for the occasion.

But for each official event, the protocol service prescribes to appear in certain clothes (indicated in the invitation). It can be: dress uniform, tailcoat, tuxedo or a regular suit (not a sports cut). Tailcoat - a suit of a special cut (jacket with coattails, trousers with silk braid sewn along the longitudinal seams). A white tailcoat is put on with a tailcoat with a hard fastened collar with lapels (up) and a white tie ("butterfly"), a white waistcoat, patent leather shoes. Tuxedo - suit (jacket without tails, with satin sides, trousers, like a tailcoat). He is put on a white shirt with a turn-down collar and a black tie (“bow tie”), a black vest, patent leather shoes.

A regular suit should not be sporty, and the jacket and trousers should be of different colors. Depending on the event, it is recommended to wear a suit of dark colors, a white shirt, black shoes (not patent leather). The suit must be ironed, not chewed, and shoes polished. Orders are worn only on especially solemn occasions (presentation of credentials, a solemn reception on the day of a national holiday, a reception in honor of the head of one's own or another state who has arrived on an official visit), and, as a rule, on the full dress uniform and in no case on the side of the jacket (serves only for icons). In the hot season, you can wear light-colored suits and shoes of the appropriate color. National clothes are always in use, which are still widespread among many peoples of Asia, Africa and Latin America. But in invitations to a reception hosted by Indian Prime Minister Indira Gandhi in 1976, it was said: "Come in costume." Explaining, the representative of the protocol of the Indian Foreign Ministry noted that some guests from the Indian side could appear at such a solemn event in loose shirts and short sleeves. Leather jackets are unacceptable in a called society, as well as shirt collars released over a jacket.

Women at receptions wear clothes of strict lines and moderate tones. For daytime receptions - a regular length dress, dress-suit or suit; for the evening - appropriate elegant clothes. Appearance at receptions in dressing gowns, as well as in boots and trousers is excluded.

Each protocol event has its own ritual, which fully takes into account the peculiarities of culture, historical traditions, ethno-religious and other specifics. Years and centuries pass, but the established ceremonial, subject to minor fashion trends, remains practically unchanged in the main. In confirmation, I would like to refer to what was proposed many years ago by the famous Russian scientist K.A. Timiryazev's witty division of all participants in ceremonial receptions at Cambridge University into two categories - black, where "tailcoats exclusively dominate", and white, "more brilliant, with ladies." With some modifications, it is applicable to the present day.

Chapter 2. Conducting and organizing diplomatic receptions

.1 Preparing a Diplomatic Reception

Any diplomatic reception must be prepared with the utmost care. Reception preparation includes: choosing the type of reception, compiling a list of invited persons, sending out invitations in advance, drawing up a seating plan at the table (for breakfast, lunch, dinner), compiling menus, preparing rooms, setting tables and serving guests, preparing toasts or speeches, drafting schemes (order) of reception.

But preparation for each reception begins with determining its type, taking into account the traditions and customs of the host country, local protocol practices, establishing the venue, preparing a list of guests and sending them invitations in advance, developing a menu and seating plan, arranging furniture, solving other organizational and technical questions that are sometimes of great importance. When carrying out a protocol event at the embassy (ambassador's residence), special attention is paid to the preparation of the relevant premises, table setting, briefing of waiters and attendants - this is the prerogative of the ambassador's wife. If the reception takes place outside the embassy, ​​it is important to choose a good restaurant that is known for its cuisine, service culture and, preferably, experience in hosting relevant events. When determining the date of the reception, it is necessary to proceed from the fact that it should not be held on holidays and non-working days, and in Muslim countries - on the religious holiday of Ramadan. Receptions are not organized on days of national mourning, and earlier appointments are cancelled.

In order for the reception to take place clearly and in an organized manner, the scheme of its conduct is thought out in advance to the details: the procedure (time and place), meetings of guests are worked out; the duties of diplomatic workers are distributed (providing attention to certain guests, etc.). Diplomats and their wives should in no case close themselves in the company of their friends and colleagues, creating a kind of “interest circles” from embassy employees.

Drawing up lists of invitees is always politically motivated, so their preparation is entrusted to a responsible employee, and the lists are approved by the head of the institution. The total number of guests is determined (should not exceed the actual service capacity and the size of the premises), taking into account the usual dropout of some of the guests who, for various reasons, will not be able to be at the reception (in some countries, such a “registration percentage” of non-attendance at routine protocol events reaches 50%) . Under all conditions, one should strive to avoid crowding at receptions.

The list of guests, first of all, includes representatives of official authorities, the diplomatic corps (if invited), as well as the public. Care should be taken when inviting representatives of political forces, parties, as well as individuals who are in opposition to the government. For breakfasts and lunches held in a narrow format, you should not invite people with sharply opposing political views and positions or who have well-known personal hostility. Of course, the business need is taken into account, the real return on contact with one or another guest. Each protocol service regularly checks the lists of those invited to receptions and makes the necessary adjustments to them. The utmost care requires a clear reproduction of the initials and surname of the invitee, if necessary - his title, rank or rank.

Invitations to a diplomatic reception are sent on a printed form. It is preferable to write the name and surname of the invitee, as well as his position, by hand. Separate invitations are not sent to wives, and in the invitation to men it is indicated that they are invited with their spouses; the name of the husband is put first. Invitations are always written in the third person, using the expression "has the honor to invite." For receptions on the occasion of a national holiday or the stay of a statesman (delegation) in the country, special forms are ordered, on which it is printed in a typographical way, on what occasion the reception is held.

When organizing breakfasts, lunches and other seated receptions, the invitation contains a request to answer (RSVP - “Please Answer” (Repondez s "il vous plait)). When breakfast or lunch is given in honor of the Prime Minister, Minister of Foreign Affairs of the host country or other important person, the invitation is sent only after the possibility of accepting the invitation has been verbally agreed with them.The same applies to other high-ranking persons, including heads of diplomatic missions invited to the reception.In this case, the letters RSVP on the invitation form to this person are crossed out and above them the letters "p. m." are written, which means "for memory" ("to remind" or "pour memoire"). Invitations are sent out (by courier or, less often, by mail), depending on local practice, no later than one two weeks before the reception Sending a shorter time may lead to many rejections due to the acceptance of previously sent invitations Officials and dignitaries are advised to always send invitations by courier. When the letters RSVP or the phrase “Please respond” are left uncrossed out in the invitation, you must communicate in advance by phone or letter about your reaction to the invitation. Failure to respond or delay in responding is considered discourteous. If for some reason the answer cannot be given quickly, it is more expedient to refuse the invitation than to delay the answer. Sending invitations in advance and receiving answers to them allows, without violating decorum, to invite other guests instead of those who refused.

After a positive response to the invitation is given, attendance at the reception becomes mandatory. Only in the most extreme case, the reception can be refused if any unforeseen and urgent circumstances have arisen that prevent its visit, but it is necessary to notify the reception organizer in advance by sending a personal letter, preferably by courier. For breakfast, lunch or dinner, you must arrive exactly at the indicated time, five minutes late may be acceptable. Sometimes there are postscripts in invitations regarding a possible delay: c. t.(cum tempore) -an academic delay of a quarter of an hour is acceptable; s. t. ( sine tempore)-no delay, that's for sure. You can be late for a reception or a cocktail party in cases where receptions are held in two or more representative offices on the same day. In such cases, guests invited to all events are forced to leave 20-30 minutes after arrival from the first appointments. Saying goodbye to the owners, they express regret that they cannot stay until the end. At the last reception, such guests sometimes arrive late by up to an hour. They explain to the owners the reason, which is considered quite satisfactory, and being late does not offend the owners. In such cases, the husband and wife may go to different places to meet for the last appointment. If there is a need to take part in an event dedicated to a national holiday, then representatives of representative offices often go to them one by one. However, if a speech is planned at the reception, for example, on the occasion of an award or in connection with someone's retirement, then the delay can be no more than 15-20 minutes.

It is difficult to determine the exact time of leaving the event, but it is always better to shorten the visit than to abuse the hospitality of the hosts.

The arrival among the first guests and the departure at the end serve as an expression of a particularly friendly disposition towards the host and the country he represents. And, on the contrary, if necessary, to emphasize the tension, coldness of relations, it is appropriate, having stayed at the reception for a short time, to say goodbye to the owner and hostess and leave. However, in all cases, officials should not leave the protocol event before the main guest. It is not accepted to stay at the reception later than the end time specified in the invitation.

On a visit or at a reception, the duties of the host or hostess also include introducing the guests. Of course, if too many people are invited, one should not expect everyone to be introduced to each other. In this case, special attention should be paid to the most honored guests. A situation where one of the guests may be alone should be avoided. In this case, the host or hostess should introduce it to other guests.

The one who approaches the standing person greets him first. The latecomer is also the first to greet society, even if it is a woman. At official receptions, guests, first of all, welcome the hostess and the owner.

A long pause at a meeting looks very awkward. Therefore, one should not spend too much time "assessing" differences in age or social status of a person, especially if they are not obvious. Don't be afraid to say hello first. Follow the well-known aphorism in such situations: the one who is better brought up is the first to greet.

A handshake is the most common greeting gesture. In the past, it was believed that this demonstrates friendly intentions - there are no weapons in the hand. Nowadays, a handshake is not a prerequisite for greeting, although it is used very often.

When a man and a woman meet, the decision to shake hands is made by the woman. And she is the first to give a hand (according to the norms of some European countries, a man can do this too). If people of different ages meet, the handshake initiative comes from the elder. When presented, the person to whom they are presented is the first to give a hand. But in any case, if a hand is extended to you, you need to respond with a handshake, and not leave the outstretched hand hanging in the air. Otherwise, you may be offended.

If, approaching the group, you shook hands with one person, then this should be done with others.

A man can greet a woman with a kiss on the hand. Previously, this method of greeting was permissible only for married and elderly ladies. Today, you can kiss the hand, regardless of the age or marital status of the woman. However, this should not be abused. The following rules must be observed: you cannot pull the woman’s hand towards you, the man must bend over for a kiss; it is not customary to kiss the back of the hand; don't kiss your hand in the street. A woman should not withdraw her hand when kissing, but it is also not worth specifically demanding a kiss on the hand. A kiss on the hand is just a light touch of the lips. A kiss on the hand in some countries, for example in Germany, can be found only on the most solemn occasions, in others - in particular in Poland, it is quite common.

At the official presentation, the titles and titles of those represented are used. This often turns out to be important later in business contacts. There are military, diplomatic, church, academic ranks. At official receptions, noble titles are also indicated - baron, prince and others.

When specifying the rank, the name can be omitted. For example, "Let me introduce you to General Smith." However, if it is obvious that the interlocutors will continue to address each other by name, you can immediately call him when introducing, for example, “adviser to the French embassy, ​​Mr. Alexander Tolstoy” or “Professor Alexandrov Vladimir Alexandrovich”.

A degree is also a title. It should be borne in mind that in most countries the PhD degree is not available, therefore, when presented, it is either not mentioned or referred to as a doctor.

In many countries, a professorship means that a person teaches at a university. For example, university professor G. Kissinger, being appointed to the post of US Secretary of State, began to be referred to as Dr. Kissinger. The title of professor returned to him along with his return to the university.

At official receptions, all officials should be given appropriate attention. Some nobles who are not official representatives should be given special attention (representatives of the church) or traditional respect (representatives of the nobility). Each of those present is addressed, calling his rank or title.

2.2 Seating at the table, table setting

As for seating at the table at receptions such as breakfast, lunch and dinner, it is carried out in strict accordance with the principle of seniority of guests (in terms of their service, official position and social status). Departure from this rule can be interpreted as a deliberate damage to the prestige of the guest and the country he represents. Even before the invitations are sent out, it is useful to have an idea of ​​what seats the guests will be assigned to. If there are problems with seating, the planned list of guests for breakfast, lunch or dinner should be amended as necessary. In order to avoid mistakes, it is useful to clarify the order of precedence of local guests in the protocol service of the Foreign Office. With diplomats, the situation is simpler: there is always a benchmark for determining seniority - diplomatic ranks, and if they are equal - the time spent in the country. It should be noted that seniority for an official is also important in a private home of the host country.

When seating, the following rules usually apply: the nearest places to the host and to the hostess are considered the most honorable. The place on the right hand (on the right side) is more honorable than the place on the left hand. The first to the right and left hands of the owner determine women, from the hostess - men. Then the places alternate: next to the woman they put a man and vice versa. A woman should not be near a woman, and a husband should not be with his wife. A woman cannot sit at the end of a table unless its end is "covered" by a man (usually the host). A married woman has the seniority of her husband. If the mistress of the house is absent, her place may be taken by the wife of one of the diplomatic workers of the mission. A seat opposite the host should be offered to the guest of honor. Foreign guests who are in equal rank with guests - employees of a diplomatic mission are given an advantage. When seating, it is desirable to take into account the knowledge of foreign languages ​​by those sitting next to the invitees.

There are a number of other unshakable norms, deviations from which it is desirable to avoid: two guests from the same country should not sit together; the last places at the table are occupied by employees of their institution (but not women); guests take their places after the hostess sits down; at the end of breakfast or dinner, the hostess gets up and leaves the table first; the host offers his hand to lady "number one" and is the first to go to the table. The guest of honor offers his hand to the lady of the house, and they are the last to enter. If the reception is unofficial, it is not customary for ladies to offer a hand. In this case, the hostess accompanies the women, and the master accompanies the men. Since the correct seating is an essential condition for the success of the reception, here, not a single, at first glance, trifle should be missed. Such delicate things as psychological compatibility, sociability of individual guests, their personal, possibly specific features are also taken into account.

In some houses, with a large gathering of people, a male guest may be given a card on which the woman's surname will be indicated. This means that he must invite her to proceed in pairs from the living room to the table (offering her right hand). If they were not previously acquainted, the man should find an opportunity to be introduced to the lady.

During breakfast or lunch arranged in connection with a bilateral meeting, it is possible for one delegation to sit opposite the other (as in negotiations). Moreover, business conversations are most often actively continued during the protocol event.

In order to facilitate the work of drawing up a seating chart, it is recommended to divide the general list of guests into two parts (foreigners and hosts) and indicate the seniority in each of them. Then both lists are brought together in the order in which guests are planned to be seated in accordance with the rules mentioned above. To indicate the places at the table, seating and cover cards are prepared - small rectangles of thick paper with the names of the reception participants inscribed on them. At the entrance to the dining hall, a seating plan is displayed (most often on a small table), in strict accordance with which each seat at the table is indicated by a card. According to this "compass" the guest is guided.

As for the menu, when compiling it, the tastes of the guests, their national and ethnic characteristics, established traditions, etc. are taken into account. For religious reasons, Muslims and people of the Jewish faith, for example, do not eat pork, orthodox Muslims and Jews do not eat meat at all. The exceptions are, respectively, halals and koshers. A guest of the Hindu faith should not be offered beef, but a vegetarian meal is fine. Many Mongols do not eat fish; the same Muslims observe a strict fast during Ramadan, not taking any food from sunrise to sunset. "Refined" hereditary aristocrats or sophisticated gourmets may refuse game in the non-hunting season, since at that time it is either the fruit of poaching or extracted from deep freezing. Therefore, it is wise to find out the guests' dietary restrictions in advance.

To successfully conduct a responsible reception and service of guests, it is advisable to invite a qualified head waiter or entrust this matter to a trained person.

Serving, as in general, the organization of guest service, must be entrusted to a knowledgeable, experienced person. When seating, the men participating in the reception help the ladies to take their seats: they move and substitute a chair (if the attendants do not have time to do this).

It is not recommended to create overcrowding at the table, which leads to inconvenience for both guests and staff. The table must be strong and wide enough; the tablecloth is clean, starched and ironed, and its edges hang from the table by 30-35 cm. Tablecloths can be of various fabrics and colors; on especially solemn occasions, a white damask tablecloth is required. Napkins should match the tablecloth, be in principle the same color with it, but may differ in tone or even have a different color. If the table is covered with a double tablecloth, then the napkins should be the same color as the main tablecloth. Folded napkins in a triangle, cap or otherwise are placed on snack plates or to the left of them, in this case threading into a metal or wicker ring.

It is highly desirable to decorate the table with fresh flowers. They are placed, as a rule, in the center or on the edge of the table, unless, of course, there is a place for the reception participants. It is not recommended to use flowers with a pronounced smell, as well as large and tall stems (dahlias, chrysanthemums, etc.), so as not to create a “living fence” between the participants in the feast. In no case should flowers be taken away from the reception, with which tables or rooms were decorated. You can also decorate the hall with national flags, hang a portrait of the head of state, perform national music during the reception, and on especially solemn occasions - the anthem of the host country and the guest's country at the beginning of the reception.

When setting the table, put no more than three forks and three knives, since all appliances are not used at the same time. The rest of the serving items are served if necessary.

According to the number of guests, dummy plates are placed, and eateries are placed on them. Knives ( large dining roomfor meat dishes; small -for snacks and other dishes, except for meat and fish; fruit(with the same handle as the fruit fork); for fish -for separating bones in fish dishes; for oil -only for spreading butter; dessert -for cheese, dessert and flour dishes) are placed to the right of the plate, depending on the lunch or dinner menu, in the following order: large dinner knife, fish knife, small snack knife. Knives are placed with the tip to the plate, forks are placed to the left of the plate with the convex side down: closer to the plate - a large dinner fork, then a fish fork and, finally, a small snack fork. If soup is offered, then a tablespoon is placed between the snack knife and the fish knife (convex side down). When preparing dinner, only knives and forks are laid out, as soup is not usually served.

Glasses are placed next to the plate, closer to the middle of the table, parallel to its length or arc, starting to the left of the largest vessel. Or glasses are placed in two rows so that large glasses do not cover smaller ones. Various cold snacks on dishes and plates are evenly spaced on the table so that it is easy for guests to get them.

Plates with cut even slices of bread are located in different parts of the table so that each participant in the meal can easily get it. Quite often, bread, especially special pastries, is placed on separate plates located to the left of the front plates. Salt shakers and other utensils for spices are placed in two or three or more places on the table, depending on its size.

Devices are used in accordance with their location - starting with the extreme ones and ending with those that are next to the plate. The knife and fork are held so that the fingers do not touch the blade or the teeth. The device, if it is not temporarily used, is placed on the edge of the plate, but in no case on the tablecloth. If you only used a fork, then the knife should rest on the right edge of the plate, where it interferes the least. A knife and a fork placed parallel to each other on a plate mean that the meal is completed by the guest, and the plate is removed in order to make room for a new dish.

How to put a knife and fork if there is a pause in the meal, but the feast is not over yet?

The device is placed on a plate criss-cross- the knife with the tip to the left, the fork with the convex part up - so that the knife handle is located like a clock hand pointing at five o'clock, and the fork handle - at seven o'clock. The crossing point should be on the teeth of the fork and a third of the knife.

You can put the fork and knife with the handle on the table, and the other end on the plate.

At the end of the meal, both devices are placed on a plate parallel to each other, their handles "show at five o'clock."

A spoon for dessert is placed just above the plate with the handle to the right or next to it, on a saucer, if the dessert is served in portions. Fork for dessert - in the same place, only with the handle to the left.

At breakfast, lunch and dinner, all dishes (and sometimes bread) are served by waiters from their hands, “to carry out”; spirits, juices and water are also poured by them in a certain sequence, taking into account the requests of guests and the dishes served. The waiter approaches the guest from the right side, when he puts the a la carte dish for the guest, pours drinks and removes the used plates. But, serving food, he approaches each of those present from the left side. However, all portioned dishes (pre-arranged on plates) are placed on the right side. Drinks are poured from the same side and used plates are removed. After the main meal, dessert is served - in a common large dish or pre-divided into portions in special glass vessels or wide glasses. In portioned dishes, various kinds of creams and jellies, ice cream with cream and berries, strawberries with powdered sugar, fruit salads and other sweet dishes can be served. For dessert, cheese and fruit are also offered, and the cheese is served in this case on a special tray (“cheese board”), cut into slices or a whole piece (cut off with a special knife on the tray), and more often both are combined.

2.3 The ABC of the feast

At the table, it is customary to sit straight, not swaying in a chair, do not put your elbows on the table. You can’t fiddle with something with your hands, drum your fingers on the table, scratch yourself, defiantly examine your nails, smooth your hair, etc. According to modern etiquette, you should not do anything at all that could attract excessive attention of those present. If part of the food is put on the table, then it should be taken from the common dishes with cutlery laid out - most often it is a fork and a spoon. In this case, the fork is held in the left hand, and the spoon in the right. It is not recommended to impose several cold appetizers and salads at the same time and in large quantities; it is better to go to the common table (if we are talking about a "buffet" or a buffet lunch) a couple more times. To leave this or that dish half-eaten is to show direct disrespect for the mistress of the house. The height of indecency is considered critical remarks about the dish served or the refusal of it with the reference that it is harmful to you. The hostess, offering this or that dish, should delicately explain which salad or sauce is suitable for the corresponding meal; she starts eating first. If a dish is unknown to the guest, it is worthwhile to discreetly trace how the host or hostess treats it. Bread is eaten by breaking it into small pieces. The custom of breaking bread and taking exactly as much as you intend to eat originated many centuries ago, when people distributed to the poor what was left of the common meal. You should not strive to finish your meal in a hurry if other guests have already finished it.

You need to eat silently, do not slurp, do not sniff with pleasure, no matter how tasty the food may seem, do not sip (the soup popular in Russian cuisine is no exception in this regard), do not draw in food along with the air, and, of course, do not sniff, do not yawn and, if possible, do not sneeze or cough (if unbearable, do it imperceptibly, “in a fist”). According to the rules of etiquette, smoking at the table is possible only with the permission of the hostess and those present, and after dessert (when coffee and cognac are served - most often in another room). If there are no ashtrays on the tables in the room where the reception is held, this means that they do not smoke at all.

In the process of eating food, you should not convulsively clench your knife and fork in your fist, as if you are preparing for close combat. But there is no need to treat them as extremely fragile instruments and hold them with two fingers, playfully sticking out the rest. Of all the cutlery that is used while eating, only the knife never comes into contact with the mouth; it serves to cut hard food that cannot be crushed with a fork. Fingers are never involved in the process of eating: it is unacceptable to put food into the mouth with them, or to string individual pieces on a fork. But there are no rules without exception: in Iraq, for example, at large receptions, parts of a cow's carcass are served on the table and everyone tears off the pieces with their hands.

It is not customary to spread pate on bread - its pieces are broken off with a fork and eaten by itself. At best, eating bread. Butter they take it with their knife, put it on a plate on the right. Butter is spread on a slice of bread placed on a bread plate. It is held with the fingers of the left hand on a plate; one should not spread butter on a slice of bread, holding it on weight.

If there are no bread plates on the table, then a slice of bread should be placed on the edge of the snack plate.

Bread spread with butter or snacks is eaten with a knife and fork.

If the bread needs to be spread with honey or jam, then a slice of bread is first of all cut into oblong pieces.

Butter can be spread on all types of bread, toast (toasted bread), tortillas, corn on the cob.

Oil in vegetables is put with a fork, not a knife.

Sandwiches, sandwiches are taken by hand if they are served with drinks before dinner. At the table, sandwiches are eaten with a fork and knife.

Scrambled eggs should be served in a special dish along with a small egg spoon (unlike a teaspoon, the end of the egg spoon is widened). Welded hard-boiled eggs should be peeled and served with sauce, eat them with a fork.

When they eat soup , the spoon is directed when scooping away from oneself. When finishing the soup, tilt the plate slightly away from you.

Broth with scrambled eggs, meatballs, etc. eat with a dessert spoon. The broth, served in a special cup with pies, croutons, salty biscuits, etc., can be drunk.

Warm fish dishes are eaten with a fork and a fish knife. Instead of a knife, you can use a second fork or a piece of bread, holding it in your left hand. The fish is not cut with a knife, but pieces are separated with it, holding it with a fork. The bones are taken from the mouth with a fork and placed on the edge of the plate. If the fish is served with lemon, hold a slice of lemon near a piece of fish with a fork, scrape out the middle with a knife, and put the rest of the lemon on the edge of the plate. If a special spatula and a fork are served with the fish, then the bones are removed with a spatula (holding it in the right hand), and they are eaten with a fork. Sometimes a second fork is used instead of a spatula. A fish knife (with a heart-shaped notch on the back of the blade) is served, as a rule, for pickled herring. Asparagus, fresh and canned, is served boiled (warmed up), poured with melted butter. Asparagus used to be eaten with the hands, but now it's okay to use a knife and fork. Start at the top end and eat the pulp. Green salad is not customary to cut with a knife; if the leaves are too large, then separate them with a fork. Spaghetti (Italian national dish in the form of thin long pasta) requires great skill and skill when eating. Italians eat this dish with only one fork. Foreigners resort to the help of a spoon, which is held in the left hand, and a fork in the right. Five or six spaghetti are carefully rolled around the fork, holding them with a spoon. If this is difficult, you can cut the spaghetti with a fork from time to time. Chopped cutlets are in no case cut with a knife, they are broken with a fork (the exception is “cutlet in Kiev”).

Hot and cold meat dishes are cut with a knife and eaten with a fork. It is not customary to cut the whole piece of meat into smaller pieces at once and then eat it. Minced meat food (cutlets, chopped beef steak, cabbage rolls, dumplings, meatballs, kebab) is not cut with a knife, but is divided into pieces with a fork. You can only hold it with a knife. If meat dishes are easily separated with one fork, you should not use a knife at all.

Casseroles , warm pates , cottage cheese , various minced meat dishes in sauce are eaten with a fork, holding it in the right hand. In this case, when serving the table, the fork is placed to the right of the plate. Sauce or gravy is poured over meat or fish, not a side dish.

Potatoes are not mashed with a fork or cut with a knife (with the exception of large potatoes baked in the oven).

Pancakes with filling , omelets, pate in dough baskets is cut with a knife and eaten with a fork. They eat the same way stuffed vegetables.

Poultry meat (domestic and wild) is cut with a knife and eaten with a fork. Only wings and pieces, which can contain many small bones, can be eaten with hands. Fingertips can be rinsed with flavored water, which is worn for guests at a dinner party after dishes of asparagus, crayfish or roast poultry in small bowls. After fried chicken ("tobacco"), soaked napkins are served so that you can wipe your fingers. They can be placed on bread plates already at the table setting.

Snack fish (salmon, sturgeon, lamprey, smoked eel) is cut with a snack knife. Boiled fish or hot smoked fish is eaten only with a fork. Smoked fish, first of all, is cleaned of skin and bones on one side. When the upper part is eaten, the fish is turned over and proceed to the second side.

julienne (baked food) is eaten with a small mocha spoon.

Caviar is served in a glass dish placed in cupronickel bowl with crushed ice. Croutons are served with caviar. Put caviar with a spatula or spoon on croutons and eat them, holding them with your hands.

Olives (olives) are a side dish for many dishes, as well as an appetizer for a cocktail. In the latter case, they are taken by hand and, if the bones are not removed, they are spit out into the fist and then placed on the edge of the plate.

Salad . Mixed salads (that is, poured with sauces) are usually eaten with a fork. Fragile green leaf lettuce is served whole leaves on a separate plate and without sauce. It is allowed to eat with your hands, sending it into your mouth in small pieces.

Artichokes should be boiled. They are eaten hot, dipped in melted butter. Artichoke leaves should be torn off by hand, starting from the bottom, from the base of the fruit and, dipped in sauce, as if dragged through the teeth (while the pulp remains edible in the mouth). The remaining fiber is placed on the edge of the plate. The core and scales can be eaten with a knife and fork.

polka dots . Holding the fork in your left hand, you need to prick 2-3 peas on its teeth, then, on the concave part of the fork, pick up a few more and try to send it all into your mouth. You can make it easier: on a fork, like on a spoon, pick up peas and bring it to your mouth, then return the fork to the correct position.

Corn on the cob is boiled in salt water, served warm with or without butter. The cob is taken by hand at both ends and the grains are torn off from it with teeth. The hard core is not eaten.

A large meal in a fish restaurant (in maritime countries - a favorite place for business meetings) begins with a traditional seafood plateau; this is often a genuine fireworks display - a giant dish with oysters, shrimps, snails, mussels and other shells, crabs, lobsters and lobsters, and even crayfish. All this abundance is served according to all the rules - with numerous cutting devices, lemons and two or three sauces. Crayfish are served boiled with salt and dill. When cutting, they use a special knife, opening the shell from the side and taking out the meat. The remaining parts can simply be sucked along with the scales, then the tail shell is opened with a knife and the blood vessel (like a lobster) and the insides are removed, and the juice is sucked out. The scales are stacked on the edge of the plate. Oysters are served live. A closed shell (it cannot be served open, as this means that the mollusk in it is already dead) is turned with its convex side to the plate and opened with a fork. With its help, the inedible part is also removed. Then, holding the shell in the left hand, and the fork in the right, they feast on the oyster (after sprinkling it with lemon juice), after which they drink the juice formed in the recess of the shell. Crabs. The shell plates are removed with your fingers and put on the edge of the plate. The meat is eaten with the hands. They are also served raw. To wipe hands on the table, they put bags with moistened napkins or bowls of warm water (in fine restaurants, for example, a wicker basket is served, in which there is a small towel moistened with lotion or fragrant water).

mussels served hot, in the sink. When eating, they use special tweezers for opening shells and a special fork. With tweezers in the left hand, they hold the mussel on the plate, and with a fork they pick out the mollusk from the shell. Empty shells are left on the edge of the plate.

Frog legs are thin and small in size. Their taste is reminiscent of chicken meat. The leg is taken by the fingers by the bone and the meat is removed from it with the teeth.

Lobster is served boiled. When eating, they use a special cutting knife, with the help of which the contents of the abdomen and a long blood vessel are removed from the lobster cut in half. The central part is broken and the meat and fat in it are eaten with a fork or a special device in the form of a spoon on a knife. The tail shell is broken with a fork and the lobster meat is taken out with it.

Shellfish can be eaten with your hands without the hassle of cutting with a fork or special hammers. If the dish is prepared in such a way that it requires utensils, then they will be served on purpose.

By the way, the waiter will probably bring you a bowl of water and lemon to wash your hands. The etiquette guide recommends eating shrimp with seafood forks and dipping them in the sauce. The second option: put them on a special plate, pour over the sauce, and then cut them with a knife and fork.

Dessert is served for lunch and dinner after a hot meat meal. But you can serve dessert after cold appetizers.

Sweet can be served in a common large dish, from which everyone takes and puts as much as he wants on his plate, or already divided into portions in glassware or wide glasses.

Creams, jellies, ice cream with cream and berries, strawberries with powdered sugar and other sweet dishes served in portioned dishes are eaten with a teaspoon.

Sweets served in deep dessert bowls (bubert, snowballs, jelly) are eaten with a dessert spoon.

For dessert, you can serve cheese and fruit.

Cheese is served on a tray, cut into slices with a special knife, or a whole piece (the knife is placed nearby). They eat cheese with a fork from a plate or put it on bread (it is especially tasty with white crackers). The Swiss prefer to spread only butter on spicy cheeses and eat them even without bread.

lemon slice , taking it with a special small fork, put it in a glass of tea or a cup of coffee, squeeze out the juice with a spoon, take out the rest and put it on the edge of the saucer.

Apples can be quartered and peeled with a knife and fork, but the slices are eaten with the hands. A pear, as it is more juicy, can stain your hands, so you can eat it using appliances. These fruits can be eaten with the skin on.

A banana is peeled, the pulp is eaten with a tea or dessert spoon or a dessert fork.

Mandarin is peeled by hand and divided into slices.

Orange is very difficult to eat at the table. If you cut it into two halves, then you should deal with it with a knife and fork. However, at the same time, the juice strives to splash in all directions. Perhaps the easiest way is another way: the orange is completely peeled, and divided into slices that can be taken by hand.

The grapes are picked from the bunch, put on their plate and eaten one berry at a time.

Plums and apricots are cut in half with a knife, stones are removed.

Cut the peaches in half and remove the large pit using a knife and fork. With apricots, although they are smaller in size, you can do the same (in case it is not possible to eat them without cutting them, like plums or cherries).

Watermelon and melon are served cut into slices, the pulp is eaten with a teaspoon or with a dessert fork and knife.

A pineapple , served in slices with a peel, eat with a dessert fork and knife, cutting out triangles.

The grapefruit is served cut across, with the edible middle part peeled with a knife and sprinkled with powdered sugar. Eat with a dessert spoon.

chestnuts. Only a special edible variety, flattened in shape, with a dark brown shell, is suitable for food. The fruits are baked on coals or boiled (the shell is pre-cut, seasoned with salt). The kernels taste like crumbly, slightly sweet potatoes. Eat with hands, hot. If the shell is strong, use a knife.

It is not always easy with fruits and berries, especially exotic ones.

Avocado: eat the unpeeled fruit with a spoon; cut into pieces - with a knife and fork. Strawberries: served without a stalk should be eaten with a spoon; if the stalks are not removed, the berries should be taken by hand, dipped in sugar or sauce and eaten one by one. If Strawberries are served with all the sepals, then holding them, the berry is dipped in powdered sugar and eaten. If strawberries are served without sepals, then they are eaten with a teaspoon. Cherries and red currants are served with petioles, which are held in the hand and eaten.

2.4 Spirits

As for alcoholic beverages, the charm of any feast, including diplomatic and business, lies in the fact that the use of drinks involves, first of all, not so much quenching thirst as starting and maintaining communication, accompanying food served - for appetite or getting due taste sensations.

Guilt traditionally constitute an integral element of diplomatic receptions in many countries, and the basic knowledge of this area will be useful to a diplomat.

Red wines are wines made from red or blue grapes; they are preferred to dark meats. Light and medium red wines are served cooler (14-16°C), heavy - a little warmer (16-18°C).

Light wines are served in glasses with straight glasses, heavy wines are served in tulip or apple-shaped glasses so that thick, heavy varieties of red wine can reveal their bouquet.

White wines are made from white or sweet red and blue grapes.

Young fresh varieties of white wines are served at a temperature of 8-10°C, French white wines - cooler - 6-8°C, noble selected, as well as sparkling wines - at a temperature of 13-15°C.

Young white wines are drunk from glasses of a straight or slightly expanded shape, pastel white wines are better to drink from tulip-shaped glasses.

Rosé wines are made from red and white grapes. They combine many of the qualities of white and red wine and are therefore suitable for both light and dark meats. Rosé wines are drunk from special glasses or from white wine glasses with straight or slightly turned edges. Temperature for consumption -8-11°C; French varieties, such as the famous Anjou, drink cooler - 6-8 ° C.

Foaming wines include all white, rosé and red wines containing carbon dioxide.

These include: champagne - sparkling white wine produced in the north of France - in Champagne. It has its own trademark protected by law. Real champagne is produced according to a special recipe and enters the markets with different flavors.

Naturally foamy wines are the only wine in the world that is produced in Piedmont (Italy). These wines are white and red.

Sect - this is the name of foamy wines (for champagne). Their quality depends on the method of production. The best varieties are made using the champagne method. Foamy wines are served chilled to 6-8°C in champagne glasses.

Dessert and sweet wines contain more sugar and alcohol than still wines, they are produced using special technologies. Sherry is one of them. In addition to dry varieties of sherry, which are drunk as an aperitif, there are also semi-sweet and sweet varieties, known as dessert ones. Sherry is drunk slightly chilled (10-14°C) and served in special glasses or in glasses for white wine.

Majority portsmeant for dessert. Some of its species, due to long storage in wooden barrels, acquire a dark brown color and a specific taste. Port is served in special glasses at room temperature (16-18°C).

For Madeiratypical caramel flavor. This semi-sweet or sweet wine is produced exclusively on the Portuguese island of Madeira.

Tokaywine is also a dessert wine. Dessert and sweet wines are served without cooling (16-18°C).

To achieve the harmony of food and drink, they should be carefully selected. At the everyday table, they usually drink one drink during the whole meal, but at the festive meal, a corresponding drink is served with each dish.

In principle, you should submit:

* beer before wine (but by no means vice versa);

* light wines before strong wines;

* simple wines to ordinary dishes;

* noble wines to gourmet dishes;

* tart, dry wines before soft sweet wines;

* fresh (cold) wines before warmer ones;

* simple wines before more noble ones (in order of increasing quality);

* white wines before rosés, rosés before reds;

* white wine with white meat and seafood;

* red wine with dark meat.

The last two rules can be taken not as an axiom, but as a recommendation.

Many countries produce excellent wines of the respective type, and serving "national" wine is always considered a sign of respect for guests.

In recent years, the emphasis has been shifted from "regional" wines from traditional grape varieties to "varietal", i.e. made from one or two special grape varieties (red - Cabernet, Sauvignon, Merlot, Pinot Noir, Syrahand white- Chardonnay, Riesling, Sauvignon Blanc). In addition to wines from traditional European producers, wines from Australia, California, Chile, New Zealand, and South Africa are considered worthy drinks for diplomatic receptions.

However, France and Germany remain at the forefront of producers of "high-grade" wines.

French wines. There are three categories of French table wines: Appellation d "Origine Control (A.S.), Vin Delimite de Qualite Superieur (V.D.Q.S.), e Vin de Table (Vin de Pays).

Bordeaux-mostoutstanding producer of red wine A.S.,the labels indicate the year of harvest and the name of the region, for example Hout Medoc,or one of its communities - St-Estephe or Raillac.

White wines A.S.known sweet varieties -Sauternes-include Barsac And Chateua Yquem.

Top quality red and white wines are usually bottled on the estate and labeled as mis en bouteilles dans nos cavesor celliers;A there will be a mark on the plug mis en bouteille.The length of the cork is usually indicative of the quality of the wine: the longer the better. Some wines from Bordeaux category Appellation Controleewear stamps product with honorsbased on the classification awards, and the inscription is added to it premier cru deuxiemeetc. until crucinquieme cru.As a general rule, high quality wines from Bordeaux and Loire will be called Chateau(i.e. vineyard).

Burgundy wines are found under various names - Borgogne, Cote de Beaune Villegesetc., but the highest quality wine is considered to be wine from Cote de Nuits(preferably red), for example, Finix, Gevrey Chambertinand from Cote de Beaune, Volnay, Meursault .

Not written on Burgundy wines Chateau, a Clos, Domaineor sometimes the name of a vineyard.

Produced in the region of Burgundy Macon(red and white) and beaujolais,almost completely red. beaujolais primeurconsumed within a few months after the grape harvest.

Cotes du Rhoneproduces a good, often pungent, viscous red wine.

Loire Valleyhas a large range of red, rosé and white wines with famous names such as Sancerre And Muscadet.

Wines from Alsace,generally light, clean and dry.

German wines are also divided into three categories: table wines, quality and quality wines from selected varieties.

Tafelweinconsumed mainly in Germany.

Qualit?tsweinquality wine made from recognized grape varieties. For example, Liebfraumilch - quality wine from the Rhine-Palatinate, Rhine-Hesse, Nahe or Rheingau.

Qualit?tswein mit pr?dikat -the highest category of German wine from recognized grape varieties.

Kabinett-the lightest of wines.

Sp?tles -literally means late harvest; these wines have a high strength and degree of sweetness.

Ausles -valuable wines made from the most mature bunches of grapes, harvested by hand.

beerenauslese-exceptional quality wines from carefully selected grapes, sweet and viscous.

Trockenbeerenauslese -the highest category of German winemaking; a rare wine made from individually selected grapes dried almost to the point of raisins.

Eiswein-a rare wine made from harvested and frozen grapes.

Sext- a sparkling wine.

The name, as a rule, also indicates the name of the vineyard (estate) and the region (Bereich); number of the official grower; grape sort (Riesling, Müller-Thurgau, Sylvaner)and word Erzeuger Abföllung,if the wine is bottled on the manufacturer's estate.

If, for some reason, a person does not consume alcohol, he will always be offered mineral water (they will definitely ask: “with gas or without?”), juices, etc. Complete abstinence from the use of alcohol by a healthy person is a quality that spoils his reputation and makes a bad impression on others. If there really are serious reasons, do not focus the attention of others on this circumstance, maintain a feasting atmosphere, toast and take, at least in symbolic doses, a drink acceptable to you or pretend to drink (“sip”).

In addition to the above, a few more practical recommendations from experts:

Do not drink everything indiscriminately. Drinks that are good in themselves give an unexpected reaction when drunk together or in a row (just remember such explosive mixtures as vodka and beer, vodka and champagne). When drinking alcohol, you need to follow the increasing strength of the drinks.

2. Admire what you drink. If you do not feel the taste and aroma of the drink - take a break, after a while the perception will return.

3. If the drink is good, do not strive to make it even better. It doesn't get better - it only gets worse. No wonder it says: “In the first glass a person drinks wine; in the second, wine drinks wine; in the third, the man drinks the wine.”

4. Don't drink wildly and don't show your resistance to intoxication. This usually ends in unpleasant curiosities.

5. Do not drink more and more often than others. Keep a sense of proportion.

6. Do not drink in the company furtively - this is bad form.

And, most importantly, do not get lost, behave naturally and confidently (but not cheekily), clearly presenting the goal (and keeping it constantly in your head) for which you came to the reception.

diplomatic reception table setting

Conclusion

Historically, receptions have played an important role in the development of business contacts. At the same time, the main content of the receptions is not eating and tasting drinks. Receptions are of a business nature, since the purpose of their holding is to deepen and expand contacts, obtain the necessary information in an informal setting. In conversations at receptions, there is a mutual exchange of views and information. The usefulness of this exchange depends on the experience and diplomatic skill of each of the interlocutors. You need to carefully prepare for the reception: think about who and what to talk with, whom to meet, whom to introduce, etc., think over the answers to possible questions of interlocutors who are interested in receiving information.

In international practice, diplomatic receptions are one of the generally accepted and widespread forms of foreign policy activity of governments, foreign affairs departments, diplomatic missions and diplomats, as well as legislative and executive authorities. Receptions organized by the diplomatic mission contribute to the establishment, maintenance and development of contacts between the embassy and the host country. At such receptions, foreign diplomats explain the policies of their countries, collect information about the host country, and exchange views on important international issues. Therefore, any diplomatic reception is of great political importance both for those who arrange it and for the guests present at it.

Every year, dozens of embassies in different parts of the world hold diplomatic receptions. Such receptions are one of the important representative events in the work of diplomatic missions abroad. And the image of the state depends to a certain extent on the success and quality of their implementation.

Long-term international practice has established the types of diplomatic receptions, the methods of their preparation, the diplomatic etiquette followed by the participants in the receptions and the generally accepted rules that are followed at diplomatic receptions. It should always be remembered that under all conditions, the rule should be a common truth, according to which, being abroad or visiting a foreign ambassador, it is not appropriate to impose habitual customs and undisguised condemnation or sarcasm, no matter how extravagant this or that action may look. Appearance and manners, the ability to behave correctly and with dignity at a party, to conduct a conversation are important elements of etiquette, which would be extremely reckless to neglect. Incorrect, tactless behavior of a diplomat is often associated, ultimately, with causing damage to one degree or another to the prestige of his state. Restraint, moderation in everything is one of the main manifestations of decent behavior at the reception and the key to success.

I would also like to emphasize that much of the diplomatic protocol and etiquette can be taken directly when organizing corporate receptions and various kinds of parties, which is quite often carried out in practice.

List of sources used

1) Wood Deason, Sere Jean. Diplomatic ceremony and protocol. - M., 1976.

) Zorin V.A. Fundamentals of the diplomatic service. - M., 1977.

) Kuzmin E. L. Diplomatic and business communication: the rules of the game. - M., 2005

) Loiko L.V. Fundamentals of diplomacy. Diplomatic Service. - Mn., 2001.

) Molochkov F. F. Diplomatic protocol and diplomatic practice. - M., 1977.

6) Popov V.I. Modern diplomacy. Theory and practice. - M., 2000.

7) Feltham R. J. Handbook of a diplomat. - Minsk, 2000.

8) J. Wood, J. Sere Diplomatic ceremonial and protocol. - M., 2003.

) Mikhalkevich G.N. Etiquette of international communication. - M., 2003.

) Semiletnikov N.A. Diplomatic and business protocol. - M., 2006.

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Reception is one of the generally accepted and most common forms of international activity, providing, on any occasion, a meeting of representatives of foreign states and always having a political character. Such events are the most important channel for establishing, maintaining and deepening contacts between diplomatic missions and the official authorities of their host countries, developing relations with the media, public, scientific, cultural, business and other circles. Receptions are held to commemorate important events (national holidays, anniversaries, anniversaries of the signing of agreements, on the occasion of the stay in the country of official delegations and individual distinguished guests, in connection with the signing of major bilateral or multilateral documents, etc.), as well as on a daily basis activities of departments of foreign affairs and diplomatic missions. In practice, the latter are the most common. Not numerous in terms of the number of invited persons, such receptions are a convenient opportunity to exchange views, explain the foreign and domestic policy of their country, etc.

Traditions of receptions have deep roots. And despite the originality in their implementation, which is natural for individual countries, hospitality has always been and remains common as a sign of the honor and dignity of the state, a manifestation of peacefulness and kindness. What has been said is fully applicable to the development of business contacts. The main content of both diplomatic and business receptions is not eating and tasting drinks, but deepening and expanding contacts, obtaining the necessary information in an informal setting. The usefulness of the exchange of opinions and information, of course, depends on the experience and skill of each of the interlocutors. You have to talk with many people, which involves careful preparation - to decide with whom and what to talk about, with whom to meet, whom to introduce, etc. You need to be able to predict the possible reaction of the interlocutors, present at least in general terms the answers to their possible questions.

Taking into account modern international practice, we can say with confidence that the generally accepted rules that are followed at diplomatic receptions fully apply to receptions organized by foreign economic organizations, as well as individual firms in honor of their colleagues from other countries.

The practice of organizing and holding receptions in the Russian Federation, having some originality, generally coincides With international.

§ 43. Types of receptions

In the Russian protocol, as is the case in other countries, receptions are divided into daytime and evening, with seating at the table and without seating.

Daytime receptions include “glass of champagne”, “glass of wine”, breakfast.

"A glass of champagne" as a type of reception is quite widespread in diplomatic practice. It usually starts at 12:00 and ends at 13:00. Arranged in connection with a national holiday, in honor of the delegation, on the occasion of the presentation of credentials by the ambassador, his final departure, the opening of an exhibition, festival, etc. During such a reception, champagne will be served, but wine, juices, and other drinks may be served. Serving an appetizer is optional, but not a mistake. This type of reception is very convenient, as it takes less time for its implementation and preparation. But it is also less honorable than other types of receptions. Reception takes place standing. Clothing - casual suit.

The type reception is similar "glass of wine".

Breakfast (lunch) arranged between 12 and 15 hours. The optimal start time is 12.30 or 13.00. It is not advisable to schedule breakfast for a later time, as the gap between the morning and afternoon (second) breakfast will be too large. The menu is compiled taking into account the traditions and customs existing in the country and consists of one or two cold appetizer dishes, one hot fish dish, one hot meat dish and dessert. In some countries, the breakfast menu is limited to one appetizer, one hot dish (mostly meat) and dessert. It is not excluded, in particular, according to the Russian tradition, the serving of the first course and (or) hot appetizer. An aperitif is served before breakfast: vodka, whiskey, dry wine. After breakfast, coffee or tea is offered.

For cold appetizers, guests are offered wolf or tinctures (chilled), for a fish dish - dry white wine (chilled), for meat - dry red wine (room temperature), for dessert - champagne (chilled), for coffee - cognac or liquor. Mineral water and juices are served during breakfast.

After all the guests have eaten, the host and hostess are the first to get up from the table and offer to move to another room where coffee or tea is served. The duration of breakfast is 1–1.5 hours (approximately 45–60 minutes at the table and 15–30 minutes for coffee or tea). The initiative to leave breakfast is up to the main guest. The dress code for breakfast guests is casual attire, unless specifically stated on the invitation.

In Russian protocol practice, breakfast is one of the most common types of diplomatic receptions. It is held on the occasion of the arrival and departure of ambassadors, anniversaries of treaties and anniversaries, in honor of the arrival of distinguished guests, and also periodically in order to maintain contacts between the Russian Foreign Ministry and foreign diplomatic missions in Moscow.

Evening receptions also come in several types.

Acceptance type "Cocktail" starts between 17-18 hours; its duration is 2 hours; passes standing. The invitation indicates the start and end time of the reception (17.00–19.00, 18.00–20.00). Guests can come and go at any hour of the specified time. It is considered normal to stay at the reception for up to 1.5 hours. The first guests gather within 15-30 minutes. Arriving at the reception on time and leaving it at the end is considered to be an expression of special respect for the hosts. Late arrivals and early departures (without good reason) can be interpreted as an intention to deliberately emphasize a strained relationship with the hosts.

A gross violation of etiquette is the arrival at the reception of diplomats, employees of representative offices, firms, etc. later than their leadership. The departure of guests takes place in the reverse order: the first to leave are the leadership of diplomatic missions, firms, etc., followed by the rest of the employees of these organizations in order of seniority.

The host and hostess, standing at the entrance, meet and see off guests.

If the reception is arranged for a limited circle of guests, then the hostess and the host are less connected; they not only meet and see off guests, but can spend most of their time talking with guests. Cocktails poured into glasses are served. They and other (optional) drinks are served by the waiters. Sometimes there is a bar-buffet with alcoholic drinks. On the cocktail table, as a rule, there are no plates or forks, there are only wooden or plastic sticks (they are removed after a single use). There may also be mini-forks, with which they take small snack sandwiches - canapes (and fruit from a cocktail).

Canapes with creams, pates, fish, meat are served as an appetizer; salty mini-cakes, cookies.

It is also possible to serve some hot dishes (juliennes, small sausages, etc.) for eating which also do not require knives.

The main difference between reception "a la buffet" in that more drinks and snacks will be served (in practice, both types of receptions are often combined, and the difference between them is gradually erased), and all food, including hot dishes, is laid out on the tables, and guests, as a rule, serve themselves.

Tables covered with a tablecloth (almost to the floor) should be slightly higher than usual so that it is convenient to eat while standing. They are located along the walls with small gaps for the attendants, and the center of the hall is completely at the disposal of the guests. Wine glasses, glasses and glasses are displayed in rows or triangles.

Coming to receptions such as "cocktail" and "a la buffet", you must first of all find the owner and hostess (for some time, as a rule, before the reception of the main guest, they stand at the entrance), greet them, express their attitude to the event, on occasion which the reception is organized. Sometimes, in order to emphasize the special solemnity of the reception, it is possible to serve champagne, ice cream and coffee by the end of it. If the reception is dedicated to a national holiday or the stay of a distinguished guest, a small concert or film screening is sometimes organized at the end. Dress code - everyday; however, the solemnity of the reception can be emphasized by indicating in the invitation for special clothes (tuxedo, etc.).

Dinner is considered the most honorable type of reception. The usual start time is 20.00, 20.30 or 21.00; it is not a violation of the protocol to invite to dinner at 19.30. Menu depending on local traditions - one or two cold appetizers, soup, one hot fish dish, one hot meat dish, dessert. After dinner, coffee or tea is served in the living room. The wines are the same as at breakfast. Before dinner, guests are offered an aperitif: vodka, whiskey, gin, wine, juices. Lunch usually lasts 2-3 hours (sometimes longer), while at the table - about an hour, the rest of the time - in the living rooms. Dress code - dark suit, tuxedo or tailcoat, depending on the specific occasion and instructions in the invitation; for women - evening dress.

Ceremonial dress requires compliance with some general rules. To tailcoat rely: white bow tie, starched shirt front, stand-up collar with curved corners, white pique waistcoat, black patent leather shoes. There are three buttons on the tailcoat vest, which must always be buttoned up. In the breast pocket - a white handkerchief in the event that orders are not attached to the chest. Wristwatches are not worn with a tailcoat (only pocket watches on a chain).

The tuxedo requires a tight starched shirt-front, a stand-up collar with turned-down corners, a black bow tie, patent leather shoes, a black waistcoat.

On some official occasions (rarely enough now), a cocktail or buffet reception is held immediately after dinner. The guests who were present at the dinner, at the end of it, are sent to the reception, for which the guests have already gathered. This combination of two receptions is organized mainly in connection with the stay in the country of a foreign statesman of the highest position or a foreign delegation headed by such a person, in whose honor a dinner will be given. Dress code is the same as at dinner.

lunch buffet differs from the usual lunch in the following features: guests are seated at separate tables for 5-6 people, treats are served on a self-service basis. Guests themselves take food, which are on a separate table. This type of reception is less formal than a regular dinner. Dress code - depending on the instructions in the invitation.

Buffet lunch, originating in Sweden, is sometimes called a "buffet". It is held at the same hours as the traditional one. Serving the table in the form of a buffet, it is placed against the wall or in the middle of the room, covered with a wide tablecloth hanging almost to the floor. Cold snacks, sauces, bread, salads, confectionery, drinks are placed in the middle of the table. Along the edges of the table, glasses and glasses are set in rows or triangles; snack plates are stacked one on top of the other. Knives and forks are placed in decorative dishes or laid out with a pattern on the table. Napkins are laid out in several places. The table is decorated with flowers.

Such receptions are often organized after a concert, watching a movie, during a break in a dance evening. In countries with warm and hot climates, buffet lunches are most often held outdoors - on the veranda or in the garden.

Dinner starts at 21:00 and later; this is only its difference from dinner. The dinner menu and drinks, dress code - such as at lunch.

Evening receptions also include "tea", arranged between 16 and 18 hours, as a rule, for women (other times are not forbidden in many countries). Usually one or more tables are laid, taking into account the number of guests. In addition to tea, sweets, biscuits, fruits, juices, mineral water, and sometimes dry wine are served. Canapes are not excluded. During the "tea" reception, coffee can be served for those who wish.

In many countries, it is a tradition for the wife of the Minister of Foreign Affairs to invite the spouses of ambassadors and other women who play a prominent role in society “for tea”. This form is also used when making farewell visits by the spouses of the heads of diplomatic missions to the wife of the Minister of Foreign Affairs. Spouses of the heads of diplomatic missions in their country of residence widely practice "tea"-type receptions.

Gradually leaving international protocol practice tricks like "jour fix", when the wife of the Minister of Foreign Affairs (or the wife of the ambassador) appoints for the entire season a clearly fixed day and hour of each week when she expects guests. Once (usually at the beginning of the autumn-winter season) an invitation is sent out, valid for the entire period, unless a special notification follows. This type of reception (“Wednesdays”, “Thursdays”, “Fridays”) coincides in form and content with the reception of the “tea” type. Film screenings, musical, literary or dance evenings, meetings for playing tennis, chess, and other sports competitions can also be varieties of diplomatic receptions. All these activities are accompanied by a light meal; The dress code is casual wear.

§ 44. Organizational aspects of the preparation of receptions

Preparation for each reception begins with determining its type, taking into account the purpose of the event, establishing the venue, preparing a list of invitees and sending out invitations in advance, drafting a toast (speech), developing a menu and seating plan, arranging furniture, solving other technical, but having the importance of questions. When organizing a protocol event at the embassy (ambassador's residence), special attention is paid (traditionally, this is the prerogative of the ambassador's wife) to the preparation of the appropriate premises, table setting, briefing of waiters and embassy staff. If the reception takes place outside the embassy, ​​great importance is attached to choosing a restaurant known for its good food and service culture.

When choosing the type of reception, of course, the traditions and customs of the host country, local protocol practice are taken into account. When determining the date of admission, it is necessary to proceed from the fact that protocol events are not organized on holidays and non-working days, and in Muslim countries - on the religious holiday of Ramadan"". Receptions are not held on days of national mourning, and earlier appointments are cancelled.

Making guest lists is the most important element of the reception organization. An invitation to a diplomatic reception is always political in nature, therefore, the compilation of lists should be entrusted to a responsible employee and approved by the head of the institution hosting the reception. The total number of guests who are supposed to be invited to the reception is determined (should not exceed the normal service capabilities and the size of the premises), while it is necessary to take into account a certain percentage of guests who, for various reasons, cannot or refuse to be at the reception. (In some countries, this “accounting percentage” of non-attendance at routine protocol events reaches fifty percent).

The list of guests primarily includes representatives of official authorities, the diplomatic corps, if invited, and members of the public (at the same time, one should be careful when inviting representatives of organizations, as well as individuals who are in opposition to the government). It is not recommended to invite people with sharply opposing political views and positions or with deep personal hostility to breakfasts and lunches held by the university staff. The business need for contact with one or another guest is always taken into account. Under all conditions, one should strive to avoid crowding at receptions.

Each protocol service systematically and carefully checks its lists of those invited to receptions and makes changes to them. Otherwise, gross errors are possible: sending an invitation with an incorrect indication of the official position of the invitee or, which is completely unacceptable, the deceased; sending an invitation to a bachelor to come to the reception with his wife, etc. The spelling of the initials and surname of the invitee must be correct.

Invitations to a diplomatic reception are sent on a printed form. The name, surname of the invitee and his position are written by hand or on a typewriter, but preferably by hand. Separate invitations are not sent to wives, and in the invitation to men it is indicated that they are invited with their spouses; the name of the husband is put first. Invitations are always written in the third person, using the expression "has the honor to invite." For receptions on the occasion of a national holiday or in honor of a statesman or delegation, special forms are ordered, which indicate on what occasion the reception is held.

When organizing breakfasts, lunches and other seated receptions, the invitation contains a request to respond (RSVP - “Request to respond”). In cases where breakfast or lunch is given in honor of the Prime Minister, Minister of Foreign Affairs of the host country or other high-ranking person, the invitation is sent only after a verbal invitation has been made to him and it has been accepted by him. In this case, the letters RSVP on the form of invitation to this person are crossed out and the letters “p.m.”, or “for memory”, or “to remind”, or “pour memoire” are written above them.

Invitations are sent out (by courier or rarely by mail) depending on local practice no later than one to two weeks before the reception. Sending at a shorter time may result in many rejections due to the acceptance of earlier invitations. Invitations to officials and prominent figures are always recommended to be sent by courier. When an invitation to breakfast, lunch, dinner or any other type of reception leaves the letters RSVP or the phrase “Please reply” uncrossed out, it is necessary to indicate in advance by phone or letter whether the invitation is accepted or not. The absence of an answer or its belatedness are considered as a manifestation of impoliteness. If for some reason the answer cannot be given in advance, it is better to refuse the invitation than to delay the answer. Advance distribution of invitations allows at the same time. without violating decency, invite other guests instead of those who refused.

Once a positive response to the invitation has been given, attendance at the reception is mandatory. Only in the most extreme case, if any unforeseen and urgent circumstances have arisen that prevent attending the reception, it can be refused, but always with advance notification of the host of the reception by sending him a personal letter.

For breakfast, lunch, dinner or any other type of reception, in the invitation to which you are asked to respond, you must arrive exactly at the time indicated in the invitation. Being late is considered a violation of etiquette and can be perceived negatively and even with resentment. If several representatives from one department or institution are invited, then the first to come to the reception are junior employees. It is not necessary to come to the beginning of the reception without seating, as well as to be there until the end. Coming to such a reception among the first guests and leaving it at the very end is an expression of the especially friendly attitude of the guest to the host of the reception and the country he represents. And vice versa, if necessary, to emphasize the tension, coldness of relations, it is enough to stay at the reception for several minutes and, having said goodbye to the owner and hostess, leave. However, in all cases officials should not leave the protocol event before the main guest.

Staying at a reception later than the end time specified in the invitation is not accepted and is considered a violation of the protocol.

Seating at the table at receptions such as "Breakfast", "Lunch" and "Dinner" is carried out in strict accordance with generally accepted protocol norms, the main of which is the strict observance of the principle of seniority of guests (in terms of their official position and social status). Departure from this rule can be interpreted as a deliberate damage to the prestige of the guest and the country he represents.

In order to avoid difficulties in seating, it is recommended to have an idea of ​​what seats guests will be seated in before sending out invitations. An approximate plan can be drawn up in advance, and in case of difficulties with seating, the planned list of guests for breakfast, lunch or dinner should be amended as necessary. In order to avoid errors in seating, it will not be superfluous to check the seniority of local guests with the protocol service of the Foreign Office. With diplomats, the situation is simpler: the benchmark for determining their seniority is diplomatic ranks, and if they are equal, the time spent in the country.

The following rules apply: the nearest places to the owner and to the hostess are considered the most honorable. The farther the place is from these persons, the less honorable it is. The place on the right hand (on the right side) is more honorable than the place on the left hand (on the left side). Women are placed first on the right hand and on the left hand of the owner, and men from the hostess. Then the places alternate: next to the woman they put a man and vice versa. A woman is not put next to a woman, and a husband is not placed next to his wife. A woman is not seated at the end of a table unless a man is sitting at the end of it. A married woman has the seniority of her husband. If the mistress of the house is absent, her place may be taken by the wife of one of the diplomatic workers of the mission. A seat opposite the host may be offered to the most honored guest. Foreign guests in equal rank with guests - employees of a diplomatic mission are given an advantage in seating arrangements. When seating, it is necessary to take into account the knowledge of foreign languages ​​​​of the guests sitting nearby.

During breakfast or lunch arranged in connection with a bilateral meeting, it is possible for one delegation to sit opposite the other.

In Russian protocol practice, places for interpreters are provided at the table between the guests; in some countries they are placed behind the guests.

In practice, in order to facilitate the work of drawing up a seating chart, it is recommended to divide the general list of guests into two parts (foreigners and hosts) and designate seniority in each of them. Then both lists are brought together in the order in which it is planned to seat the guests in accordance with the current rules. There is also a technique for designating places at the table: seating (cover) cards are printed - small rectangles of thick paper with the names of all participants in the reception depicted on them (by hand or on a typewriter). In the guest gathering hall, a seating plan is displayed on a small table, in strict accordance with which each seat at the table is indicated by a cover card. It is by this "compass" that each guest finds his place at the table.

It should be noted that seniority for an official is also important in a private home of the host country. One of the protocol manuals gives an example of a foreign ambassador in Washington, being invited by a senator to dinner, refused to sit at the dinner table because he was not given enough honorable place. Other officials also attended the dinner. This ambassador said that, as a private person, he could sit at least under the table, but as a representative of his country, he must occupy a worthy place. The owner of the house did not argue and put him first on his right hand.

Proper seating is an integral part of a successful reception. Here we have to take into account such subtleties as the psychological compatibility of individual guests, their sociability and other personal qualities. At the same time, in addition to those mentioned above, there are a number of other unshakable norms, deviations from which it is desirable to avoid under all circumstances.

Two foreigners from the same country must not sit together.

The last places at the table are occupied by employees of their institution (but not women).

The owner offers his hand to the first lady and is the first to go into the dining room. The guest of honor offers his hand to the mistress of the house and they are the last to enter.

If the reception is unofficial, it is not customary for ladies to offer a hand. In this case, the hostess accompanies the women to the dining room, and the host accompanies the men.

Guests take their places after the hostess sits down.

At the end of breakfast or dinner, the hostess gets up and leaves the table first.

In some houses, with a large gathering of people, a guest - a man can be handed in a reception card, on which the woman's surname will be indicated. This means that he must invite her to proceed in pairs from the living room to the table (offering her right hand). If they were not previously acquainted, the man must seize the moment to be introduced to the lady,

Section 45 Conducting a Reception

Conducting each reception requires maximum concentration from its hosts, working out with many interested parties a huge number of issues, ranging from notifying the police (police) and ensuring parking of guest cars with its help to drafting a toast speech, designed, along with important conversations, to provide political "stuffing" of the planned event.

The reception plan provides for a place where the host and hostess meet guests; a special officer should be assigned to escort guests to the halls, other diplomats and their wives should constantly deal with guests. The signal for the beginning of the official, solemn part of the reception is the arrival of the main guest, whom the ambassador meets and escorts to the table. Paying special attention to the main guest at any type of reception, the host and hostess should keep other participants in sight, strive to involve them in a conversation, “throw up” common interesting topics. It is not customary to talk about controversial topics that can cause a verbal skirmish, and in general to raise issues that, for some reason, may be unpleasant for guests.

An exception to the last rule is small receptions, when closer to their completion over a cup of coffee (tea) an exchange of views on important political issues can take place. It is at these moments that the ambassador, secluded with the Minister of Foreign Affairs or another official of the host country, can fulfill the responsible task of the center, passing on important information, or, on the contrary, receive an answer to a question of interest to him. When preparing for a reception, it is very important to think over its course, to keep in mind a plan for a short, but very important and clear conversation, so that, if circumstances are successful, it can be launched.

It is necessary to do everything possible so that the reception, which always requires a great application of spiritual, intellectual and physical strength, is not overshadowed by unqualified service, violations of the protocol and etiquette of the host country, poor-quality cooking, etc. When compiling the menu, in particular, it is recommended to take into account the tastes of guests , their national and religious traditions, etc. It would be unethical, for example, to include game on the menu at a time when hunting for it is prohibited in the country, or meat - on fast days, or pork - when Muslims are among the guests at the reception , etc. On the other hand, it is worth trying to ensure that a vegetarian guest is served a vegetarian dish. If the preparation of refreshments is beyond the power of the kitchen of the diplomatic mission, the order is made to a restaurant with a good and reliable reputation.

Table setting, as well as the organization of a responsible reception and service of guests, is recommended to be entrusted to a knowledgeable, experienced person.

It is not recommended to create cramped places at the table. Crowding leads to inconvenience for both guests and staff. That's why the table should be wide enough(narrow ones look cluttered with food); the tablecloth is clean, starched and ironed. It is necessary to cover the table with it so that the place of bending is exactly in the middle of the table, and the edges hang from the table by 30–35 cm. tablecloths may be of different fabrics; on especially solemn occasions - a white damask tablecloth. Napkins should match the tablecloth and crockery. They can be the same color as the tablecloth, but differ in tone or have a different color. If the table is covered with a double tablecloth, then the napkins should be the same color as the main tablecloth. Folded napkins are placed on or to the left of snack plates. If napkins are placed to the left of the plates, then they can also be inserted into a metal or wicker ring.

If possible, the table must be decorated with fresh flowers. They are placed, as a rule, in the center or on the edge of the table, if there is no place for the reception participants. You can combine flowers of the same color, or you can make bouquets of different flowers. Wildflowers can be put in one vase. It is not recommended to use flowers with a pronounced smell, as well as large and heavy flowers (dahlias, chrysanthemums, etc.).

According to the number of guests, dummy plates are placed on the table, and eateries are placed on them. Napkins folded in a triangle, with a cap or in another way, are placed on plates. To the right of the plate, knives are placed with the tip towards it. If it is supposed that soup will be served, then a tablespoon is placed between the snack knife and the fish knife with the convex side down. To the left of the plate, the forks are placed with the convex side down. When preparing dinner, only knives and forks are used, since soup is not usually served at dinner.

Devices are used in accordance with their location - starting with the extreme ones and ending with those that are next to the plate.

The knife and fork are held so that the fingers do not touch the blade or the teeth. The device, if it is temporarily not in use, is placed on the edge of the plate, but not on the tablecloth. If there is a long pause in the meal, the device is placed crosswise on the plate - the knife with the tip to the left, the fork with the convex part up.

Glasses placed next to the plate, closer to the middle of the table, parallel to its length or arc, starting to the left of the largest in size. Dishes with sliced ​​even slices of bread are located in different parts of the table so that everyone can easily get it. Bread taken from common plates is placed on bread plates, which are located to the left of the front plates. salt shakers and other devices for spices are arranged at the rate of one device for three to four people.

At breakfast, lunch or dinner, all dishes are served by waiters; wines are also poured by them in a certain sequence, depending on the dishes served. When serving dishes to guests, the waiter approaches each of them from the left side, however, all portioned dishes are placed in front of the guests on the right side. From the same side, all drinks are poured and used plates are removed.

At the table it is customary to sit straight, not leaning on the table, do not put your elbows on the table. Take food from common dishes should be laid out cutlery - most often it is a fork and a spoon. Holding a fork in the left hand and a spoon in the right hand, they put the appropriate food on their plate. No need to impose several cold appetizers and salads at the same time; it is indecent to leave this or that dish half-eaten (this is a direct disrespect for the mistress of the house). The hostess should offer this or that dish, unobtrusively explaining which salad or sauce should be taken with the corresponding meal. She starts to eat first; if any dish is unknown to the guest, one must quietly observe how the hostess eats it. Bread they take it from a plate or basket with their hands and put it on a plate for bread; eat by breaking it into small pieces.

Dessert is served for breakfast, lunch and dinner after the main meal. Sweets are served in common dishes or already divided into portions in glassware or wide glasses. For dessert, you can serve creams, jellies, ice cream with cream and berries, strawberries with powdered sugar, fruit salads and other sweet dishes in portioned dishes, as well as cheese and fruits. Cheese served on a tray, cut into slices, or a whole piece.

Of particular note are the drinks that must be served at receptions in conjunction with its menu. Modern protocol allows for the widest range of drinks served as an aperitif(fr. - alcoholic drinks that serve to stimulate the appetite): gin, whiskey, vodka, Campari, various vermouths, sherry, Madeira, champagne, dry white and red wines, beer, juices, mineral water.

Usually, salted nuts and biscuits, chips, canapes, small baskets with pates or salads, etc. are offered for an aperitif. During the meal, vodka is served with cold snacks, as well as white, rose and red dry wines (taking into account the nature of the snack and the desire of the reception participant). Serving wines for breakfast, lunch and dinner is determined by the capacity of the host (there are a huge number of wines and good varieties, as a rule, are very expensive - hence the principle of "stretching legs by clothes"). Nevertheless, there are also inalienable commandments that must be adhered to. In particular, white wine must be offered to a hot fish dish, red wine to a meat dish, moreover, the serving of fortified red wines cannot be ruled out with the steak and pork. For dessert, as a rule, semi-sweet and sweet dessert wines, ports, Madeira, as well as liquor and champagne are offered. Cognacs and liqueurs are the invariable accessory of the coffee table, crowning any reception with seating arrangements.

There are a number of elementary rules for serving wines:

the wine should go with the dish; dry (natural) wines are served before sweet (fortified);

cheaper brands - before expensive (refined); glasses are not poured to the top, but only half or not topped up by 2 cm to the top edge; wines are not offered with oranges and other citrus fruits, as well as with salted or smoked meat or fish, purely vegetable dishes, eggs and chocolate.

The wine must be at the right temperature. Before serving, white wine should have a temperature of 8-12 °C, sparkling wines and champagne - 6-8 °C, red wine - 16-18 °C, i.e. almost room temperature. The first two types of wines must be cooled in the refrigerator for at least two hours, red wine must stand for the same amount of time at room temperature without a cork, this improves its taste and aroma.

Every educated person should be able to assess the quality of the wines served, especially since among them there may be very refined, elite (Burgundy, Rhine and others) and, accordingly, very expensive brands. “Living legend”, for example, is called by connoisseurs of Chablis wine, which is produced in the north of Burgundy, and a bottle of Rhenish “Eiswein” costs, for example, from 200 to a thousand German marks (although it is bought mainly by wealthy gourmets for their collections ). You should drink high-quality wines in small sips (“savoring”), holding the drink in your mouth, inhaling its aromas and carefully peering into the wonderful moisture in your glass. This is the only way to appreciate the unique gifts of world-famous vineyards, to pay tribute to the generosity of your hosts.

At various types of receptions organized on official occasions, there may be an exchange of toasts or speeches. At breakfasts, lunches and dinners, toasts (speeches) are made after dessert (when it is eaten by all guests) and after champagne is served. Before making a toast or speech, the owner of the table must make sure of this. Depending on the specific case and on local protocol practice, the toast is pronounced standing or sitting. Recently, it is far from uncommon to exchange toasts at the very beginning of the reception (or after 10-15 minutes). The first toast is made by the host of the reception; it is not customary to clink glasses (if this happens, the man should keep his glass lower than the lady's glass).

The toast should include a greeting addressed to the main guest, the general provisions that served as the reason for the meeting, the generally accepted form of wishing prosperity to those present, etc. In a response speech, the guest expresses gratitude for the hospitality, approval of mutual interest in the meeting and assures of the reciprocity of friendly feelings . During speeches and toasts, it is unacceptable to talk, pour wine, eat.

During a conversation at the table, it is not customary to talk about the details of life, especially failures, illnesses, etc., as well as about politics, religion, family income. You should not touch on topics that are understandable only to you and your direct interlocutor. It is unacceptable to whisper, and. equally, talk about people with whom those present are not familiar. You should carefully listen to the interlocutor, interrupting him.

Smoking at the table is considered a sign of disrespect for the hostess. According to the rules of etiquette, you can smoke only with the permission of the hostess and those present, and after dessert (when coffee and cognac are served), in addition, before lighting a cigarette, you must ask permission from the interlocutor at the table. If there are no ashtrays on the tables in the room where the reception is held, this means that smoking is not accepted here.

In the UK, especially at formal banquets, smoking is only allowed after a toast to the Queen's health. There is a known case when, in this country famous for its traditions of protocol and etiquette, one of the participants in a dinner party lit a cigarette without waiting for it to end. At the direction of the hostess, the table was immediately cleared of dishes and leftover food, and coffee was served to all guests.

As noted above, in order for the reception to take place clearly and in an organized manner, the scheme of its holding is thought out in advance: the time and place of the meeting of guests are provided; the time of the invitation to the table, etc. The distribution of duties at the reception for other diplomatic workers is drawn up (giving attention to certain guests, observing the halls, etc.). Diplomats and their wives should actively help in holding the reception, not isolating themselves in the company of their friends - embassy employees.

For each official event, the protocol service (local protocol practice) requires diplomats to appear in certain clothes. This is stated in the invitation. It can be: dress uniform, tailcoat, tuxedo or a regular suit. The latter should not be sporty, and the jacket and trousers should be of different colors. Most often, it is recommended to wear a dark suit (not black), a white shirt and black (not patent leather) boots. Orders are worn only on especially solemn occasions, most often on the full dress uniform and in no case on the side of the jacket (it is used only for badges).

In the hot season, you can wear light-colored suits and shoes of the appropriate color. Of course, national clothes are always “in vogue”, which is still widespread among many peoples of Asia, Africa and Latin America. Leather jackets, shirt collars over a jacket, as well as the appearance of women at receptions in dressing gowns, boots, and trousers are unacceptable in a called society.

Each protocol event has its own ritual, which fully takes into account the peculiarities of culture, historical traditions, the specifics of socio-ethnos, etc. Years and centuries pass, but the established ceremonial, subject to minor fashion trends, in the main, basically, remains practically unchanged. In the Reader one can get acquainted with a lively, imaginative, very human description of the procedure for awarding an honorary doctorate at the University of Cambridge, left to us many years ago by K.A. Timiryazev, which is of considerable interest. It is also witty to share by famous scientists the annual retrospective exhibitions of new discoveries or inventions that accompanied these academic meetings. These collections are divided by him into two categories - black, where "tailcoats exclusively dominate", and white, "more brilliant, with ladies."

Under all conditions, the elementary truth should be the rule according to which, while abroad, it is generally not appropriate for guests to impose their customs and manners, recklessly perceive what is happening with undisguised condemnation or sarcasm, no matter how extravagant this or that action looks. Appearance and manners, the ability to properly behave at the table, to talk are important elements of etiquette, which in no case should be neglected, because the wrong, tactless behavior of a diplomat is often associated with damage to one degree or another to the prestige of his state.

And another extremely important point is the naturalness of behavior at the reception, the solution of that task (acquaintance with the “right” person, obtaining information, etc.), for which this event is ultimately attended. “Do what you need,” one of the well-known Russian diplomats, Russian Ambassador to London, A.L. Adamishin, shares his rich experience. - You need to get to know someone and have a serious talk - do it without hesitation. If you stand in the corner, you won't do anything. Each reception is a serious, difficult work. (“Arguments and Facts”, 1994, No. 51).

For many people, eating habits are controlled by appetite. What is appetite and how to deal with it?

Often the question arises: how to suppress appetite? It is shown that fractional nutrition (5-6 times a day) suppresses the excitation of the food center. In this case, sometimes one apple or a glass of kefir is enough. In order not to excite the appetite, you should not eat spicy and salty, and it is necessary to completely exclude alcoholic beverages. Alcohol not only poisons the body, but also has a strong, appetite-stimulating effect.

So, increased appetite can be harmful to health, but its complete absence is also undesirable. This often affects small children, whom loving mothers and compassionate grandmothers endlessly stuff with something “delicious”. As a result, the child loses his appetite, and frightened parents, instead of realizing it, try to feed him continuously.

Food with appetite is always a pleasure. It takes time to develop an appetite. Eating breaks are essential. In childhood, they should be shorter than in adulthood.

What should these breaks be like? How much and what should you eat during a meal? In other words, what should be the diet of an adult healthy person.

The diet is based on four basic principles.

• Meal frequency
• Feeding frequency during the day
• Rational set of products
• Physiological distribution of the amount of food according to its intake during the day

Meal times

The main criterion that determines this time is the feeling of hunger. It can be identified by the following sign: at the thought of unattractive food (for example, the image of a piece of stale black bread), saliva appears, at such a moment the tongue, and not the stomach, mostly needs food.

You can confuse the feeling of hunger with the following conditions: "fails" the stomach, "sucks" in the pit of the stomach, cramps occur. All this indicates the unloading of the organ after overfilling, the needs of the stomach and the food center of appetite (a number of brain structures that coordinate the selection, consumption of food and the initial stages of digestive processing).

It is necessary to distinguish between the concepts of hunger and appetite when organizing a proper diet. Hunger indicates the need for energy, appetite - the need for pleasure. The right impulse to eat must be hunger, because the deceptive appetite leads to overweight.

Number of meals

The frequency of nutrition or the number of meals affects the metabolism in the body. Factors to consider when determining the frequency of meals:

• age;
• labor activity (mental, physical labor);
• the state of the human body;
• work schedule.

Benefits of multiple meals (four meals a day):

The most complete food processing.

Better digestion of food.

The highest absorption of nutrients.

Maintaining the constancy of the internal environment due to the timely receipt of vital substances in the body.

Ensuring a better outflow of bile.

Approximate meal schedule

A sample meal plan might look like this:

• 7:00 - First breakfast.
• 10:00 - Second breakfast.
• 13:00 - Lunch.
• 16:00 - Afternoon snack.
• 19:00 - Dinner.

Breakfast is the most important meal of the day. Breakfast should be rich in proteins, you can include, for example, eggs, cottage cheese or other dairy products, turkey sausages. If you can't do without carbs, include fresh fruit or some muesli in your breakfast menu.

Lunch should be light and low-carb. If you are not yet very hungry at this time, still try not to skip the second breakfast, but limit yourself to a glass of kefir or juice or some fruit.

Dinner should be balanced and include a source of protein (meat, fish or poultry) and some healthy carbohydrates, preferably only in the form of vegetables or grains. Some healthy fats from olive oil, nuts, or avocados will also help.

afternoon tea may include carbohydrates, preferably only in the form of some fruit, cereal or, at worst, a whole grain bun.

Dinner, like lunch, should be full and well balanced. After dinner, the so-called "Danger Zone" begins. Eating at this time is caused only by psychological, not physiological hunger. Only the desire to cheer yourself up can lead you to the refrigerator. If you intend to lose weight, never eat in the Danger Zone.

Biorhythm - the secret of the right nutrition schedule

The secret to a proper meal schedule is to understand how your body's internal clock is set, i.e. what are your biorhythms. Each person has his own specific pace of life and the readiness of the body to eat is directly related to the time at which a person usually wakes up, when he starts vigorous activity, when he rests and, finally, when he prepares for sleep. If you are used to waking up no earlier than 11 am, then you are unlikely to be tempted to have breakfast at 11:30 am. However, by lunchtime your appetite will probably be quite good, and by dinnertime you will definitely arrive on time. Those who like to meet the rise of the sunrise, on the contrary, have a great appetite in the morning, but they can completely forget about dinner.

Start your day with protein. Breakfast should be rich in proteins. This will help you get enough energy and is guaranteed to delay the feeling of hunger until the next meal. It is believed that breakfast is best not earlier than 8 am and within 1 hour of waking up. If you wake up much earlier than eight in the morning, then drink a glass of water, do exercises, take a contrast shower in order to delay breakfast closer to the specified time.

Eat at the same time every 3-4 hours. This will help control your appetite. To organize such fractional nutrition, you can distribute the intake of the set of dishes that you usually eat for lunch, for example. First - a salad and the first course, after 3 hours have a snack with the second course. Drink more water during snacks. Water removes toxins from the body.

Lunch at lunch is an important item on the meal schedule. It is at lunchtime that you can afford the largest amount of food, because. the average daily peak of gastric acidity is observed in the middle of the day. Lunch must be taken before 3 pm.

Dine no later than 8 pm. Eating after 8 p.m. overloads the normal function of the pancreas and blocks the release of melatonin, which is necessary for sound healthy sleep.

Distribution of calories throughout the day

Preparation for a new day for the body should begin with a certain amount of energy. To fully work, a person needs calories. That is why the most useful and optimal diet will be one in which our body receives a little more than 70% of the total calories consumed at breakfast and lunch. And for dinner and intermediate snacks, less than 30% of the total remains. With such a nutrition schedule, a person receives enough strength for his activities, without putting off excess fat during a plentiful evening feast.

An interval of 4-5 hours between separate meals will be the most optimal and physiological. And the time from the last meal to sleep should be at least three to four hours. Such a diet is able to replenish the energy costs of our life, and control appetite without loading human systems with extra calories.

Following these principles of optimal diet and rational eating, as well as the previous rules of healthy eating, will not only save your weight from extra pounds, but also save it from unnecessary stomach problems and heart disease.