Nicron #82 31 марта 1998

Tips - the lexicon of good manners. The problems of etiquette.

    Lexicon of good manners

(R) SANDER

Hi everyone! Edition of the newspaper is launching a new 
section - "Lexicon Good Manners. "Under this heading will be 
affected by the problem of etiquette. All, of course, well 
aware that during the meal the knife to keep in right hand, 
fork in left, but few know that the meat can not be everything 
first chop, then set aside and the knife is only a fork. We 
must cut it into pieces and immediately there. I think that 
many of the topics discussed will be useful to you. In this 
category will be given sketches of the remarkable book Wilma 
Parbo "Lexicon of good manners." Some of the things described 
in the book, of course, too stylish, and even amusing, but 
mostly Here are practical tips that will not let you hit

face in the dirt in the cultural society. It would be 
interesting to know your opinion on this column and all of its 
necessity in a newspaper. And now proceed directly to the book.



             START is always difficult


Everyone is starting to feel much more confident
found around a great many of their kind. And, although grumble
at times: "People are absolutely not able to behave!" To what
sunk? "we have come to the exact, with what face
almost every day. May be small consolation, perhaps
Only the famous exclamation of the ancient Romans: O, tempora, 
o mores! (About time, about like it!). More recently, the 
Finnish journalist Sirkka Lassila in his home country were 
asked: "What we have in eventually going on? ". It was a 
question of one large Finnish Company, subsidiaries of which 
are scattered around the world. Taking on the job every year a 
large number of employees with higher education, its leadership 
had first start with their learning proper manners. Without 
appropriate education in this area the firm finds it impossible 
to allow new professionals to represent their interests in the 
world, so the question: "Could this be true?"

Sirkka replies: "Yes, dear reader, is quite similar
possible ".

            *


  Behavior - such a broad concept that we should
agree that in this edition we will introduce only
proper manners and customs of some, but by narrowing
scope of this subject - especially with those traditions and
patterns of behavior that should have been learned man
often on duty traveling the globe. It is no secret
that many of the manners and customs of other countries have 
become a stumbling block for our fellow left the familiar to

their environment, or at least put it into confusion. In
the same time, taking visitors from abroad, or noting any
important events, you must also know something that all
properly plan and act rationally and calmly.
Sections in this booklet are arranged in alphabetical order.
But first and foremost, I would like to draw your attention to 
the general basis of social behavior. Namely:


  - The need to strengthen confidence in themselves and deepen 
the emotional life 

  - Honesty and openness

  - Good manners: the ability to consider others, listen, a 
willingness to help, praise and encouragement, to be fair and 
responsive, the ability to treat with understanding and as an 
equal to those something different from you (the disabled, 
people with certain disabilities, belonging to another race, 
etc.); 

  - A free and natural way to keep yourself

  - Clear and friendly language.

  Be kind and considerate not so difficult,
so you should not abandon the positive results
which allows such behavior. After all, the motto of the 
Jesuits' goal justifies the means "can be considered a positive

side. Recall, finally, the ancient precept: "Treat
man (speaking the language of the Bible - with his neighbor) as
You would like him to treat you. "

            *


         Alcohol and strong drinks



  Alcoholic or intoxicating beverage (the fortress of over 
2.25%) were known in prehistoric times, when natural juice

squeezed from grapes left to ferment. In Greek
mythology, the god of wine and merriment was Dionysus, the 
Roman - Bacchus. And yet, the tradition of wine drinking is not 
specific to all mankind, though in upscale restaurants anywhere

the world offers the best examples of the many varieties
different wines, clearly observing all the rules for their 
consumption. Thus, start with the wines.


  We tend not to drink wine at the dinner table
every day, but in France and other countries with developed
culture of wine, a popular custom. It is very
securities, or old wines are not served, as in this case,
table wine must only comply with the proposed dishes. K
Meat, for example, served red wine with fish - white, although
possible exceptions. In one of the finest restaurants
Helsinki, for example, baked fresh salmon served pink
French semi-dry wine that fits well, and meat.
During the receptions (lunch, dinner, etc.) at the table
offered for 3-4 grades of different wines to each dish - their 
own, with the following rules:

- The wine must come to the dish,
- Dry wine is served before sweet
- Weak wine - before the strong,
- Cheap - to the expensive (refined)
- The glasses do not pour the top, but only half or nedolivaya

  a couple of inches to the top edge,
- Wine should be the right temperature,
- For the faint of wine served with large glasses,
- Wines ever offered to oranges and other citrus,
as well as salted or smoked meat or fish, pure vegetable
dishes, eggs and chocolate.

  Temperature. Wine is stored at a temperature of 10-13 degrees 
C. Before serving white wine should have a temperature of 12.8

degrees C, sparkling wine and champagne: 6-8 C, red wine:
16-18 C, ie nearly room temperature. The first two wines should 
be chill in refrigerator for at least two hours, the same red 
wine should stand as much time at room temperature without

tube because drink should "breathe". That improves its taste.
Heating red wine should be gradual, so
so as not to hurt the taste and aroma.

  Gvitveyn - a red wine boiled with spices
(Sugar, cinnamon, cloves), which, however, is not taken
offer a feast. This drink is more than just
for a cold winter evening. Wine (as well as
other alcoholic beverages) are selected corresponding to the 
event, time and place of their consumption. Determining factor 
is and the way cooking. Wine and other strong drinks at all

not binding on the table, but if not they still did not
do, then guests should be offered and non-alcoholic
drinks (juice, mineral water, juices).

  The table should not serve beer and wine together. Beer and
mineral water can be offered with cold dishes, when
arranged buffet.

  Before the beginning of the solemn feast owners welcome
guests by offering them as an appetizer, served on
trays of glasses of champagne, sparkling wine or a light cup
(Sometimes even cider), dry or semi-dry white wine, white
Vermouth, dry or semi dry sherry, dry or moist
cocktail. Spirits have never served before
food because they dull the sense of taste.

  Vodka, whiskey, gin. Vodka comes to salty, spicy and fatty
dishes.

  For snacks wine depending on their type: a fish
and meat salads - a dry white or rose wine, the meat - light
red wine.

  With soups, alcoholic beverages, as a rule, do not submit (on 
the table can only be a mineral water), but in some countries

considered appropriate to offer a dry sherry, mushroom soup to -
dry Madeira, and a fish broth - dry white wine (in Swedish).

  For hot snacks (pies, etc.) serve the same drinks that
and to the main dish.

  Fish dishes are accompanied by a dry or semi-dry wine, to a 
more fatty fish suits and dry white wine.


  Cooked beef or chicken served with white or
pink wine, the other meat dishes - the red, as well as
cheese and cooked meals from it (with sharp cheeses -
red port). Port wine can stand on a table and also in
time dessert. At the table a bottle should be passed along the
Sun (reverse its movement in English can be a guest
regarded almost as a desecration of holy places).

  With the dessert of berries well with sweet white wine
port wine, berry or fruit liqueur, or fortified
berry wine. By suitable sweet creamy dessert
Madeira or port wine.

                *


    Spirits:

  Vodka, whiskey, gin. Vodka comes to salty, spicy and fatty
dishes.

  In cocktails, these drinks are diluted with juices, soda, 
etc., In addition, they are used for cooking cup. Except

They are also suitable, brandy, wine, liquor, rum. The 
proportion of alcohol in cocktails very small, and the cup, 
even diluted, after as the first glasses had already drunk 
(good way to avoid unnecessary amounts of alcohol!).


  Cup, cold or hot, is poured from a large
glass vessel by glass special ladle, a cocktail
served only in glasses and just chilled. Mineral
water and ice cubes are added just before serving
table. Hot cup can not be boiled. His warmth helps
keep the flame of a candle or alcohol burner.

  Brandy and liqueur are continuing membership coffee
table. Rum you can drink the tea, although coffee and tea on 
holiday receptions and gatherings can be drunk without alcohol.


  Excessive alcohol consumption and intoxication
can be attributed to good manners, and in countries with 
traditional culture of wine-making (including in Georgia) is 
considered to be even obscene. Numerous and full of eloquence

lengthy toasts, meaning and purpose - not just drink up
health, and, often, deep philosophical meditations, -
prevent frequent and indiscriminate raising of glasses and
rapid and wanton drunkenness.

  What can we offer our guests during a reception
(Buffet, cocktail)?
Beer + sandwiches, salted biscuits, snacks.
Cup + snacks for a cocktail.
Champagne + salted sticks, and nuts (or just the champagne).
Wine (white and red) + cheese sticks, appetizers, both for
cocktail, etc.
Whiskey and other alcoholic drinks (not listed above) +
Appetizers, like a cocktail, hot meals, etc.