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Unit 24British Table Manners (II)

- If you must leave the table or are resting, your fork should beat eight o’clock and your knife at four o’clock (with the blade inwards).Once an item of cutlery has been used, it should not touch the tableagain.

- The food should be brought to your mouth on the back of thefork you should sit straight and not lean towards your !late.

- "ishes should be served from the right, and taken away fromthe right. #nless the food is !laced on your !late at the table, then itshould arrive from the left.

- "rinks should be served from the right.- $ever lean across somebody else’s !late. If you need

something to be !assed, ask the !erson closest to it. If you have to!ass something, only !ass it if you are closest to it and !ass it directlyto them if you can.

- %alt & !e!!er should be !assed together.- "o not take food from a neighbour’s !late and don’t ask to

do so.

- 'ou must not !ut your elbows on the table.- If !ouring a drink for yourself, offer to !our a drink for your neighbours before serving yourself.

- If etra food is on the table, ask others first if they would likeit before taking it yourself.

- hen chewing food, close your mouth and only talk whenyou have swallowed it. orking class or regional *ritish eti+uette isnot to converse at all, unless it is necessary.

- %wallow all food before eating more or having a drink.- "o not slur! your food or eat loudly. *ur!ing, making noise

or sneeing at the table should be avoided, too.- $ever !ick food out of your teeth with your fingernails.

- Try to eat all the food you are served.- $ever dis!arage The /ueen, even in 0est.- 1lasses served in a wine glass or other stemmed-glass

should be held at the stem.- 2lways remember 3regular4 manners. 5emember to say

3!lease4 and 3thank you4. (2fter Wikipedia, the Free Encyclopedia)

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  Vocabulary

avoid  (v.) 9 a evitaburp (v.) 9 a r:g:i, a regurgitaconverse (v.) 9 a face conversa;iedisparage (v.) 9 a def<imaelbow  9 cotextra food  9 m:ncare =n !lusfingernail  9 unghie

HM The Queen 9 aiestatea %a, 5egina 2nglieiin jest  9 =n glum<item of cutlery  9 tac:mlean across (v.) 9 a se a!leca !estelean towards (v.) 9 a se a!leca s!releave the table (v.) 9 a !leca de la mas<loudly 9 tare, gomotosmake noise (v.) 9 a !lesc<i pass something  (v.) 9 a da ceva (la mas<) pick out  (v.) 9 a cur<;a, a scoate pour  (v.) 9 a turnaregular manners 9 manierele obi>nuiterest  (v.) 9 a se odihnisalt & pepper  9 sare >i !i!er sit straight  (v.) 9 a sta dre!tslurp (v.) 9 a =nfulecasneeze (v.) 9 a str<nutasomebody elses plate 9 farfuria altcuivastem 9 !icior (la !ahar)stemmed!glass 9 !ahar cu !icior swallow (v.) a :nghi;itaken away  9 dus(<), =nde!<rtat(<), luat(<)the person closest to it  9 !ersoana cea mai a!ro!iat< de el ? ea

to be passed  (v.) 9 a fi dattooth (!l. teeth) 9 dintetouch (v.) 9 a atingeunless 9 doar dac< nuwhen chewing food  9 atunci c:nd se mestec<with the blade inwards 9 cu lama =ndre!tat< s!re interior 

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  Exercises

6. True or falseA

Statement True False

"rinks should be served from the left.%alt & !e!!er should be !assed together.%wallow all food before eating more or washing your hands.

The food should be brought to your mouth on theback of the fork.hen leaving the table, your fork should be at four o’clock and your knife at eight o’clock.'ou must not !ut your elbows on the table.

B. atch the following.

6. table dh"te a. a cloth to cover a table

B. table linenb. a colourless or white crystalline solid used

etensively as a food seasoning

C. table salt  c. a full-course meal offering a limited numberof choices and served at a fied !rice in arestaurant or hotel

7. table sugar  d. a large s!oon used for serving food

D. table talk e. a !erson with whom one shares a table, as

while dining

E. table wine

f. a sweet crystalline or !owdered substance,white when !ure, consisting of sucrose andused in many foods, drinks, and medicinesto im!rove their taste

8. tableclothg. an unfortified wine considered suitable to be

served with a meal

@. tablemate h. casual mealtime conversationF. tableside i. tablecloths and na!kins6G. tablespoon  0. the amount that a tables!oon can hold66. tablespoonful  k. the area beside or around a table

6B. tablewarel. the dishes, glassware, and silverware used

in setting a table for a meal

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C. 1rou! the following words related to food from seeds, as in themodel.

almond # barley # bean # cashew # cereal # cocoa nut # coconut #cola nut # corn # cottonseed # cowpea # grain # green bean #groundnut # kidney bean # legume # lima bean # maize # millet #nut # oat # palm nut # pea # peanut # pumpkin seeds # rice # seed  # sesame # sorghum # soybean # sunflower seeds # walnut #wheat 

Wors re!errin" to eible

beans "rain nuts sees

almond 

7. Hill in with the !ro!er pronouns from below.

He (67 times) # her  (B times) # him # his (D times)

$ean %nthelme rillat!'avarin  was a Hrench lawyer and !olitician,who gained fame as an e!icure and gastronome. was born in thetown of  *elley,  2in, where the 5hone 5iver   then se!arated Hrance

from %avoy, to a family of lawyers. studied law, chemistry  andmedicine in "i0on in early years and thereafter !racticed law in hometown. In 68@F, at the o!ening of the Hrench 5evolution, wassent as a de!uty to the Jstates-1eneral  that soon became the$ational Konstituent 2ssembly, where ac+uired some limited fame,!articularly for a !ublic s!eech in defence of ca!ital !unishment. ado!ted second surname u!on the death of an aunt named%avarin who left entire fortune on the condition that ado!t name. 2t a later stage of the 5evolution there was a bounty on head, and sought !olitical asylum at first in %witerland. later moved to olland, and then to the new-born #nited %tates, where stayed for three years in *oston, $ew 'ork, Lhiladel!hia and

artford, living on the !roceeds of giving Hrench and violin  lessons.Hor a time was first violin in the Lark Theatre  in $ew 'ork. returned to Hrance under the "irectorate  in 68F8 and ac+uired themagistrate !ost would then hold for the rest of life, as a 0udge of the  Kourt of Kassation. !ublished several works on law and!olitical economy. remained a bachelor.

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D. Khange the following direct commands  into (ndirect 'peech,according to the model.

Mother said to me) *+ont be late,- . Mother told me not to be late/

- 3Heel yourselves at home4, the host told her guests.- 1randmother taught 2liceM 3"on’t leave the tea to brew for too

long, or it will be too strong4.- Nenna told usM 3"o not o!en the oven door until the time is u!,

otherwise your souffl will fall4.- others advise their childrenM 3*e careful when you eat hotsou!, or you’ll get yourself burnt4.

- The angry owner warned the drunken customerM 3"on’t youever come near this restaurant againP4

- Tom’s friend invited himM 3ave another drinkP It’s on meP4

E. Turn the following sentences into Jnglish. ake sure that for eachsentence you use the a!!ro!riate conjunction from the table.

and # although # because # both 0and 0 # but Q if # neither 0nor # when # whether

- 2t:t ary c:t >i sora ei g<tesc foarte bine m:ncarea indian<,dar nici tat<lui >i nici mamei lor nu le !lace m:ncarea iute.

- K:nd am v<ut-o ultima dat<, f<cea cum!<r<turi !entru!etrecerea de iua ei, de>i mai era o lun< !:n< la iua ei.

- Ji muncesc din greu !entru c< vor s< fie cei mai buni dindomeniul lor.

- $e-a invitat la ea acas< >i ne-a oferit o mas< !e cinste. "ac<nu ne-am fi dus, ar fi fost foarte deam<git<.

- $ici !loaia >i nici v:ntul nu i-a o!rit s< fac< gr<tar =n curte,cum =>i !ro!useser<.

- Lrietenii no>tri !leac< =n ecursie de>i vremea este rea >i noii-am sf<tuit s< mai am:ne ie>irea.

- T:n<rul nu >tia dac< s< se uite la emisiunea lui Namie Oliver =m!reun< cu !rietena lui, sau s< mearg< cu !rietenii la o bere.L:n< la urm< nu a f<cut nici una, nici alta.

- Rom merge la noul restaurant c:nd vom avea tim!."eocamdat< suntem !rea ocu!a;i !entru a ie>i =n ora>.

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8. Lut the verbs between brackets in the correct tense.

ith entertaining and often addictive websites, such as 'ouTube, it(to become) common to find com!uters at the dinner table. It seemsthat over the !ast few years, dinners with friends (to involve)gathering around and looking at videos online. The com!uter (tochange1 clearly ) social dynamics around the dinner table. 2 fewweekends ago, while eating at a friend’s house, my friend (tocomment ) that she (not mind ) if she never (to see) a com!uter at the

dinner table again. I (to wonder 

)M is it !oor eti+uette to bring a la!to!to dinnerA Is there something inherently wrong about a grou! of friends using a la!to! as a means of socialiing during dinnerA To me,it seems like the !roblem would start once the socialiing ( to cease)to eist. Two !eo!le eating dinner and doing work on two se!aratela!to!s is obviously antisocial. %ending tet messages and emails ona cell !hone (to prevent ) us from en0oying the moment. In addition,en0oying a 'ouTube video with friends is not much different fromwatching television instead of conversing about the day.

@. 5ead the tet above once more, and then answer the following+uestions related to !eo!le’s behaviour during dinner.

- Kan a la!to!?com!uter, like television, function as a source ofentertainmentA

- "oes it disconnect us from each other and !rohibit us fromtaking !leasure in our food and natural environmentA

- ave la!to!s infiltrated your social life at the dinner tableA- If so, do you think it is a good or a bad thingA "oes it show

!oor manners or is it something naturalA

  #et$s #au"h%

otherM $ow, 2ndrew, when you go for dinner at 1eorge’s house, useyour knife and fork !ro!erly. 2ndrewM ummy, is it necessary that I use a knife and forkAotherM Of course you mustP 2ndrewM *ut the sou! will never stay on themP

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Biblio"ra&hy

'''ambri"e International ictionary o! Iioms, Kambridge #niversityLress, BGGBSSSourses* + ulinary ,ourney, Lrincess Kruises, BGG7SSSictionary o! Foo Science an -utrition, 2 & K *lack, BGGESSS#arousse .astronomi/ue, Klarkson Lotter Lublishers, $ew 'ork, BGG6 2mmer, Khristine, The +merican 0erita"e ictionary o! Iioms* The Mostom&rehensi1e ollection o! Iiomatic Ex&resions an hrases, 6FF8*ender, "avid 2. & 2rnold J. *ender, Beners$ ictionary o! -utrition an

Foo Technolo"y, oodhead Lublishing imited, 6FFF*roukal, ilada, Iioms !or E1eryay Use* The Basic Text !or #earnin"an ommunicatin" 3ith En"lish Iioms, $ational Tetbook Kom!any,6FF7Krystal, "avid, The ambri"e Encyclo&eia o! the En"lish #an"ua"e ,*K2, 6FF7Jastwood, Nohn, x!or .uie to En"lish .rammar , Oford #niversityLress, BGGBJckersley, K. J., + oncise En"lish .rammar !or Forei"n Stuents,ongman, 6F@EJmery, Karla, The Encyclo&eia o! ountry #i1in"* +n l Fashione5eci&e Boo6, BGGC1reenbaum, %idney, The x!or En"lish .rammar , Oford #niversityLress, 6FFEerbst, 5on & %haron Tyler erbst, The -e3 Wine #o1er$s om&anion,*arron’s, BGGCerbst, %haron Tyler, The -e3 Foo #o1er$s om&anion, *arron’s, BGG6erog, "avid 2lan, Webster7s -e3 Worl Essential Vocabulary, Nohniley & %ons, Inc., BGGDabensky, %arah 5. & 2lan . ause, n oo6in"* + Textboo6 o! ulinaryFunamentals, Lrentice all, 6FFFac$eil, Uaren, The Wine Bible, orkman Lublishing, $ew 'ork, BGG6Latwell, Nose!h . (Jditor), The +merican 0erita"e ictionary o! theEn"lish #an"ua"e, 6FF6%chram!fer 2ar, *etty, Basic En"lish .rammar , ongman, 6FFE%inclair, Kharles, ictionary o! Foo, 2 & K *lack, BGGD%!ears, 5ichard 2. (Jditor), +merican Iioms ictionary* The Mostractical 5e!erence !or the E1eryay Ex&ressions o! ontem&orary+merican En"lish, $ational Tetbook Kom!any, BGGGThomson, 2. N. & 2. R. artinet, + ractical En"lish .rammar , Oford#niversity Lress, 6F@E

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+nnexes

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 Annexe 1

hair an Table Setu& .uielines

 2llow a!!roimately B7V-CGVfor lateral seating.

 2llow 6@V for guestfrom edge of table to chair back.

 2llow 7BV between s+uared tables -allow chair back to back- leaves EV to !ush out.

 2llow EGV between s+uared tables- allow chair back to back- leaves BEV service aisle.

inimum aisle dimension is CEV in !erimeter areas.7BV is !referred between rows.

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 Annexe 2 

Table Settin" .uie8 Basic lace Settin"

Hor a basic table setting, here are two great tricks to hel! you remember theorder of !lates and utensilsM6. Licture the word 3HO5U%.4 The order, left to right isM H for Hork, O for 

Llate (the sha!eP), U for Unives and % for %!oons. (Okay Q you have toforget the r, but you get the ideaP)

B. olding your hands in front of you, touch the ti!s of your thumbs tothe ti!s of your forefingers to make a lower case Wb’ with your left hand

and a lower case Wd’ with your right hand. This reminds you that Wbreadand butter’ go to the left of the !lace setting and Wdrinks’ go on the right.

C. %ome other things to knowM

• Unife blades always face the !late

• The na!kin goes to the left of the fork, or on the !late

• The bread and butter !late and knife are o!tional

 Annexe 3

Table Settin" .uie8 In!ormal lace Settin"

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This is how a table would be set for the following menuM

'oup course'alad or first course2ntr3e+essert 

a. +inner plate) This is the Whub of the wheel’ and is usually the firstthing to be set on the table. In this illustration, the dinner !late would be!laced where the na!kin is, with the na!kin on to! of the !late.

b. Two 4orks)  The forks are !laced to the left of the !late. The dinner 

fork, the larger of the two forks, is used for the main course the smaller fork is used for a salad or a!!etier. The forks are arranged according towhen you need to use them, following an Woutside-in’ order. If the smallfork is needed for an a!!etier or a salad served before the maincourse, then it is !laced on the left (outside) of the dinner fork if thesalad is served after the main course, then the small fork is !laced tothe right (inside) of the dinner fork, net to the !late.

c. 5apkin) The na!kin is folded or !ut in a na!kin ring and !lacedeither to the left of the forks or on the centre of the dinner !late.%ometimes, a folded na!kin is !laced under the forks.

d. +inner knife) The dinner knife is set immediately to the right of the!late, cutting edge facing inward. (If the main course is meat, a steakknife can take the !lace of the dinner knife.) 2t an informal meal, the

dinner knife may be used for all courses, but a dirty knife should never be !laced on the table, !lacemat or tablecloth.

e. 'poons) %!oons go to the right of the knife. In our illustration, sou!is being served first, so the sou!s!oon goes to the far (outside) right of the dinner knife the teas!oon or dessert s!oon, which will be used last,goes to the left (inside) of the sou!s!oon, net to the dinner knife.

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f. 6lasses) "rinking glasses of any kind Q water, wine, 0uice, ice tea Qare !laced at the to! right of the dinner !late, above the knives ands!oons.Other dishes and utensils are o!tional, de!ending on what is beingserved, but may includeM

g. 'alad plate) This is !laced to the left of the forks. If salad is to beeaten with the meal, you can forgo the salad !late and serve it directlyon the dinner !late. owever, if the entre contains gravy or anythingrunny, it is better to serve the salad on a se!arate !late to kee! thingsneater.

h. read plate with butter knife) If used, the bread !late goes above theforks, with the butter knife !laced diagonally across the edge of !late,handle on the right side and blade facing down.

i. +essert spoon and fork)  These can be !laced either horiontallyabove the dinner !late (the s!oon on to! with its handle facing to theright the fork below with its handle facing left) or beside the !late. If !laced beside the !late, the fork goes on the left side, closest to the!late (because it will be the last fork used) and the s!oon goes on theright side of the !late, to the right of the dinner knife and to the left of thesou!s!oon.

 0. 7offee cup and saucer) Our illustration shows a table setting thatwould be common in a restaurant serving a large number of !eo!le atonce, with coffee being served during the meal. The coffee cu! and

saucer are !laced above and to the right of the knife and s!oons. 2thome, most !eo!le serve coffee after the meal. In that case the cu!sand saucers are brought to the table and !laced above and to the rightof the knife and s!oons.

 Annexe 4

Table Settin" .uie8 Formal lace Settin"

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This is how a table would be set for the following menuM

 %ppetizer) 'hellfish4irst 7ourse) 'oup or fruit4ish 7ourse2ntr3e'alad 

a. 'ervice 8late) This large !late, also called a charger, serves as anunder!late for the !late holding the first course, which will be brought tothe table. hen the first course is cleared, the service !late remainsuntil the !late holding the entre is served, at which !oint the two !latesare echanged. The charger may serve as the under!late for severalcourses which !recede the entre.

b. utter plate) The small butter !late is !laced above the forks at theleft of the !lace setting.

c. +inner fork) The largest of the forks, also called the !lace fork, it is!laced on the left of the !late. Other smaller forks for other courses arearranged to the left or right of the dinner fork, according to when theywill be used.

d. 4ish fork) If there is a fish course, this small fork is !laced farthest tothe left of the dinner fork because it is the first fork used.

e. 'alad fork)  If salad is served after the entre, the small salad fork is!laced to the right of the dinner fork, net to the !late. If the salad is tobe served first, and fish second, then the forks would be arranged (leftto right)M salad fork, fish fork, dinner fork.

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f. +inner knife)  The large dinner knife is !laced to the right of thedinner !late.

g. 4ish knife) The s!ecially sha!ed fish knife goes to the right of thedinner knife.

h. 'alad knife) 95ote) there is no salad knife in the illustration/ ) If used,according to the above menu, it would be !laced to the left of the dinner knife, net to the dinner !late. If the salad is to be served first, and fishsecond, then the knives would be arranged (left to right)M dinner knife,fish knife, salad knife.

i. 'oup spoon or fruit spoonM If sou! or fruit is served as a first course,then the accom!anying s!oon goes to the right of the knives.

 0. :yster fork) If shellfish are to be served, the oyster fork is set to theright of the s!oons. 5ote) (t is the only  fork ever placed on the right of the plate/

k. utter knife) This small s!reader is !aced diagonally on to! of thebutter !late, handle on the right and blade down.

l. 6lassesM These can number u! to five and are !laced so that thesmaller ones are in front. The water goblet (la) is !laced directly abovethe knives. Nust to the right goes a cham!agne flute (lb) In front of these are !laced a red (lc ) and?or white (ld ) wine glass and a sherryglass (le)

m. 5apkinM The na!kin is !laced on to! of the charger (if one is used) or in the s!ace for the !late.

The one rule for a formal table is for everything to be geometrically s!acedMthe center!iece at the eact center the !lace settings at e+ual distancesand the utensils balanced. *eyond these !lacements, you can vary flower arrangements and decorations as you like. The !lacement of utensils isguided by the menu, the idea being that you use utensils in an 3outside in4order. Unife blades are always !laced with the cutting edge toward the !late.$o more than three of any im!lement is ever !laced on the table, ece!twhen an oyster fork is used in addition to three other forks. If more thanthree courses are served before dessert, then the utensil for the fourthcourse is brought in with the food likewise the salad fork and knife may bebrought in when the salad course is served. "essert s!oons and forks arebrought in on the dessert !late 0ust before dessert is served.

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