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Dining Etiquette (Part A-C)

The society is evolving, but one thing always remains. Manners. One should always maintain good manners. They are the key to being human. Scientists have suggested that good manners not only distinguish us from the rest of the animal kingdom, they help keep humans free of disease and underpin the co-operation that helps the world go round.
Etiquette is a code of behavior that delineates expectations for social behavior according to contemporary conventional norms within a society, social class, or group. Because of the importance of good demeanor, I put together a dining etiquette series of topics on good manners of a real modern man.

ARTICHOKEArtichoke Lustin Style Dining Etiquette (Part A C)

When eating an artichoke, the leaves should be peeled off one by one starting from the outside. Each leaf should be hold by its tip and dipped in a usually butter sauce. Only the soft part of the leave should be eaten. Leave the outer hard part on the side of your plate. After reaching the center of the artichoke, one should use a knife to cut away the part with hair revealing the heart of the artichoke. The heart is to be eaten with a knife and fork.

ASPARAGUS

Asparagus is usually served as a side dish, sometimes covered in hollandaise sauce or melted butter, eaten with a fork and knife. However, when the asparagus is served alone, one should pick it up by the end of the stem, dip it in a sauce and eat it with small bites. The harder woody end of the stem is not to be eaten and placed on the side of the plate instead.

BANANA

When eating a banana, one should fully peel it off, and use a fork to cut off each piece and eat it.

BONES

Never pick up bones and nibble on them, unless it is an informal event and you are eating chicken wings or spare ribs.

BREAD ROLLSBread rolls Dining Etiquette (Part A C)

Bread rolls are usually served before the meal, while you are waiting for your meal, and to accompany it. Usually there is a small plate to the left of a fork for your break roll. You should break off a bite-size piece of a bread, butter it and eat it.

CANAPÉS

It is considered rude to take two canapés at a time. Each of them should be eaten in once and only when you are not in a middle of a conversation. Decline politely those who look too messy to eat. Never put anything on a waiter’s tray that is still circulating around and NEVER ever DOUBLE DIP.

Orange Caviar Dining Etiquette (Part A C)

CAVIAR

Caviar, the roe of the sturgeon fish, must be served at room temperature accompanied with a glass of champagne or vodka. It should not taste salty, neither smell. Store it in a glass once the tin is opened. It is not good for you, neither for the caviar to store it in the opened tin.

CHAMPAGNE

I personally feel, that you should never be holding a glass of champagne or any other beverage when photos are being taken. It might let others think that you enjoy alcohol too much. When opening a bottle of champagne, peel off the foil, remove the wire cage, place a folded in long textile napkin over the cork, and start gently moving the cork from side to side until it comes out with a gentle, quiet sound. The napkin will prevent the cork from flying out and it gives you a chance to hold it down to prevent any unwanted leakage in the worst possible case. Champagne glass should always be filled up to 3/4 and hold at the stem. Champagne should always be served chilled, stored in an ice-bucket.

CHEESE

When cheese is being served on a shared board, always use the cheese knife next to it. Soft cheeses should be of a room temperature. One should always cut off triangles from the round cheeses. The cheese rind can be consumed, or you may choose to cut it off and leave it on your plate. Cheese is usually served with crackers or bread pieces and a quince. Bring only bite-sized pieces of the cracker, quince and cheese to your mouth.


chopstick Dining Etiquette (Part A C)

CHOPSTICKS

Certain cuisines and dishes require the use of chopsticks. It is recommended to learn how to eat with them before the event. When eating, place them on the right of your plate when not using them. Sometimes they come with a special tiny rest. Do not ever pass food to others using them.

CUTLERY

Never lick or eat of the knife. Imagine your plate as a clock. When taking a rest between the bites, place the fork on 8 and the knife on 4 o’clock. After you are done eating, place both on 5.

Go to Dining Etiquette (Part D-M)

Dining Etiquette (Part A-C) was originally published on LUSTIN STYLE

Dining Etiquette (Part D-M)

The society is evolving, but one thing always remains. Manners. One should always maintain good manners. They are the key to being human. Scientists have suggested that good manners not only distinguish us from the rest of the animal kingdom, they help keep humans free of disease and underpin the co-operation that helps the world go round.
Etiquette is a code of behavior that delineates expectations for social behavior according to contemporary conventional norms within a society, social class, or group. Because of the importance of good demeanor, I put together a second series of dining etiquette as a continuation of topics on good manners of a real modern man.

DIGESTIFS

These are alcoholic beverages served after a meal to aid digestion. Digestifs are taken straight (they are not to be mixed as cocktails).  Common digestifs are brandy, cognac, Armagnac, grappa, sometimes fortified wines (sherry, vermouth, port, madeira), bitter or sweet liqueurs (drambuie, amari, herbal liqueur, Grand Marnier, Kahlua, and whisky.

ELBOWS

While eating, elbows are to be off the table tucked into your sides. Elbows can be rested on the table once finished eating, when you do not have any utensils in your hands.  Leaning on your elbows during a conversation, however, means that you are listening attentively to the one speaking.

FINGER BOWLS

22feed Dining Etiquette (Part D M)These are small bowls on the table containing hot water with a slice of lemon (Chinese tea instead of water in case you are in China and Hong Kong). Finger bowls are used when the food (usually seafood) is to be eaten with fingers. Dip your fingers in the bowl, rinse them, and bring them to your napkin to dry them.

FISH

If the waiter does not fillet the fish for you and you happen to be served fish on the bone, use your fork to roll out the spine from the head to tail. Eat the fish in small bites and never flip it to reach the meat underneath. Instead, lift the fish and gently bring out the meat underneath using your fork. Fingers are to be used for removing small bones from the mouth and placed on the side of the plate.

FORMAL DINNERS

In an occasion of attending a formal dinner, the person who invited you should inform you of what to expect and about the appropriate dress code. Start eating when every else has their dish and starts eating. You should not leave the table during dinner. Formal dinners are usually accompanied by speeches and toasts, therefore, always make sure that you do not finish the drink in your glass, so you have something to toast with.

GARLIC

It is probably the best idea to try to avoid garlic, or at least ensure you do not overpower the food, should you be cooking for your guests. Always bear in mind that after consuming garlic, others will be able to smell it on your breath. Try to prevent such situation.

GRAPES

Grapes are always to be eaten in a small bunch. You can use your fingers or grapes scissors to  cut a small bunch and then consume it. Never pick them one by one of the big bunch.

HICCUPS

Hiccups are nothing one can be in control off and they happen  to everyone. You should always acknowledge it and apologize. If it becomes too long and disturbing, excuse yourself and leave for the bathroom, where you remain until your hiccups stop.

HUNGER

There is never any need for you to share the information should you be starving, same as there is no need to share that you are full.



LOBSTER

Lobster is usually served in the shell cut in half. You may use your fork and knife as well as your fork and your fingers, to ease the meat out. If the claws are not cracked already, you will need to use special lobster crackers. Use your fork to pull out the meat.

MUSSELS

To ease out the mussel out of the shell, you may use your fork or another empty shell. It is allowed to consume pieces of bread dipping them in the sauce. All empty shells should be placed on an empty plate.

To be continued…

Go to Dining Etiquette (Part A-C)

Dining Etiquette (Part D-M) was originally published on LUSTIN STYLE