In these clips of fast nutrient, it has gone imperative to brush up our formal dining

etiquette. Nowadays, formal sit-down dinners are becoming less frequent. There
come ups a business organisation dejeuner or a dinner at a swanky eating place
where you are call fored to be sophistication incarnate displaying flawless table
etiquette.
Behaving boorishly on that unity important dinner due to a want of adequate
noesis of table manners could be your undoing. It is not difficult to selection up
the basics. So permited us brush up our table manners.
In any invitation, there are two views. You are either the host or a guest. The
main table manners, however, are the same in both causes.
Let us have a look at some of the common table manners.
- It is perfectly okay to eat finger nutrients with your fingers. You can seize with
teeth off pieces of larger savouries. If they are messy, employment your pitchfork
or spoon. the following items - breadstuff, cookies, maize on the cobnut, flakes,
french roger frys, hors d'oeuvres, sandwiches, small fruits, berries, and cubed
cheese are finger nutrients.
- Never lays an entire sandwich, however tiny, into your rima oris. Chucks it in
small bites.
- Take attention not to souse the serving tongs into your teacupful while adding
refined sugar.
- After stirring refined sugar into your tea, place your teaspoon on the disk.
- Never blow on your tea. A hot cup of tea should be maintained on the table to
chill off. And don't slurp when you imbibe anything.
- As soon as you are sit downed, pull out the napkin from its scene, blossom out
it and place it on your lap. Never truck your napkin into your neckband. At the
end of the meal, permited the server to unclutter all your plates. Then lay the
napkin at the centre of the table.
- If you have to go away the table inadvertently during the meal, lays your napkin
on the left of your plate or go away it on your chair with the collied component
part facing down.
- If you go on to drop your napkin on the flooring, do not selection it up. Signaling
to the serving staff to furnish you with a fresh unity.
- Pat your napkin lightly on your lips. Never bush your rima oris with your napkin.

- Do not stretch along across the table to selection up politely enquire the
individual nearest to it to go through the item to you. If you are quested to go
through something, selection up and place it near the individual next to you.
Things are not go throughed manus-to-manus. In add-on, it is incorrect for
anyone other than the original requestor to employment the item go throughed.
- Never speak with your rima oris full of nutrient. Covert your rima oris if you
demand to cough or sternutation.
- Do not remainder your cubituses on the table. It is okay to lays component part
of your upper munitions on the table.
- If you have something in your rima oris that you want to tongue out, lays it on
the pitchfork and place in on your plate discretely.
- The correct fashion of using a spoon or a pitchfork is by balancing them
between the first metacarpophalangeal joint of the heart finger and the tip of the
index finger while using the pollex to steady the deal. The knife is utilized with the
tip of the index finger gently pressing out over the top of the blade.
- Have the pitchfork with your left manus and spoon (or knife) with your right.
However, you can dish out with the spoon (or knife) if you employment the
pitchfork, how held your right manus.
- To betoken that you have finished your meal, place the pitchfork and knife (or
spoon) horizontally on the plate, parallel to each other, facing away from you.
- To eat your soup, unity-half fill your soupspoon and moving it away from your
physical structure sip it from the side of the spoon.
- When exhibited with the finger bowl, delicately souse your fingers in the
waterses and gently pat them with the napkin.
When ask fored to a dinner, come on clip and go away on clip. Do not wait till the
host starts dropping not-so-subtle intimations like "what a big day I have
tomorrow." Many a clips you make up one's mind to enquire for a prestigious
guest for a meal at a high-end eating place. The individual is important to you.
There are certain do's and dont's, if followed diligently, would go away a
favourable opinion on your guest.
There are a few things you must insure to do the juncture a resounding success.
# Choose a eating place conducive to your group meeting. Have in psyche the
taste sensation and profile of the invitees and the juncture before selecting the
place. If you are group meeting to speak about something important, give the
resto-bar a miss. Opt for a muted, classy place instead.

# Brand reserves in progression. It would be unseemly to set down there and

bump no place. If you have saw the eating place before, book a table suitable for
your group meeting.
# Inform your guest about the locus and clip and affirm that the reserves have
been made under your name.
# Always range the place 10 minutes before the appointed clip. Bank check
whether everything is in tell.
# Inform your server that you are waiting for someone and postulation the server
to direct him or her to your table on reaching. It would be a good thing to bump
out the server's name.
# While waiting, you can tell a non-alcoholic drinkable for yourself.
# Have a look at the carte du jour and bump out the metiers of the day.
# Do not speak about personal issues while the server is present. Once he has
taken the tell and went away, draw your guest out with small speak on general
subjects like the weather condition or the guest's involvements etc.
# Offering the carte du jour to your guest. Give your suggestions regarding the
options only when enquired.
# Twist your cell telephone set on vibrator fashion.
Be it at a eating place or place, a formal dinner necessitates a formal frock. You
are anticipated to frock for the political party. At the end of the day, your
assurance transports you through.
Therefore, it is important to maintain your poise.
Table manners are the etiquette used when eating. This includes the appropriate use of
utensils. Different cultures have different standards for table manners. Many table
manners evolved out of practicality. For example, it is generally impolite to put elbows
on tables since doing so creates a risk of tipping over bowls and cups. Within different
families or groups, there may be less rigorous enforcement of some traditional table
manners of their culture while still maintaining others. For example, some families ignore
elbows on the table or mixing of foods.

Contents
[hide]

1 Afghan table manners

2 American table manners

o 2.1 Table Layout
o 2.2 General Behavior
o 2.3 Utensils
o 2.4 Dining
o 2.5 At the end of the meal
3 British table manners
4 Chinese table manners
5 Filipino table manners
6 French table manners
7 Indian table manners
8 Japanese table manners
9 Malay table manners
10 Pakistani table manners
11 Peruvian table manners
12 Russian table manners
13 See also
14 External links

15 References

[edit] Afghan table manners

The Guest are seated farthest from the door always, when there are no guest the
grandparents are seated farthest away from the door.
Depending on the customs of the household a prayer may be offered before and/or
after the meal.
Guests are offered food first, and ought to eat the most, while the hosts eat last
and the least.
Guests should refrain from eating too much, unless the hosts coaxes them to eat
more. The host should always ask at least three times if the guest wants more
food. The guest should say no at least three times to the host. In certain situations
the host can put food on the guest's plate by force.
Guests are always given the best portions of the food.
Traditionally food should be eaten with bare hands; However, cutlery is
sometimes provided. Only use your right hand when eating with your hands.
There are proper ways of picking up rice and other loose food without spilling
any, which one should learn and practice. Wasting food is frowned upon. When
cutlery is provided it is usually a spoon and fork since there is seldom need for the
use of a knife when eating Afghani food. Even when cutlery is provided it is
acceptable to eat with your hands interchangeably.
Soup is eaten by soaking bread in it.
Food remnants should be collected with slices of bread.
Sometimes it is common to eat collectively from one plate. One should always eat
from one's own side.

If eating on a table and bread is dropped on the floor the bread should picked up
and kissed and put to one's forehead before putting back somewhere other than
the floor. If eating on the floor make sure that your feet do not touch the food.
Compliments to the chef are customary; however, compliments should be
returned with extreme modesty.
Traditionally, service during dinner is performed by the youngest. First, water is
brought in a jug with a saucer to wash the hands. The food is then served. This
may be followed by fruit and then tea.
Tea is served after dinner, with dried fruits, sweets, and sugar cubes. When tea is
served, the cup of a guest must never be empty, and snacks must be offered. Once
the guest has finished drinking tea, the guest can flip their tea cup over to signal
that they are done.
Eating or talking with one's mouth full is looked down upon.
Even if one is starving one should refrain from being over zealous at the table.
Passing wind is not tolerated.
One must never sit with one's back to anyone, especially an elder or a guest. One
must never sit with feet stretched out toward anyone, especially an elder or a
guest.
One must always be polite and gracious to the host. Remember if the host is poor
and had only one chicken which the family used for eggs that chicken would be
sacrificed for the guest.
After eating, the jug of water is brought out again to wash hands. A towel may be
provided.

[edit] American table manners

[edit] Table Layout

Bread or salad plates are to the left of the main plate, beverage glasses are to the
right. If small bread knifes are present, lay them across the bread plate with the
handle pointing to the right.
Salad fork, knife and soup spoon are further from the main plate than the main
course knife, fork and spoon. Dessert utensils are either placed above the main
plate with the handle pointing to the left or served with dessert.
If a wine glass and a water glass are present, the wine glass is on the right directly
above the knife. The water glass is at a 45 degree angle to the wine glass to the
left and toward the edge of the table.
Salt and pepper are always placed together and passed together even if someone
only asks for one or the other.

[edit] General Behavior

Chew with your mouth closed.

Do not talk at an excessively loud volume.
Refrain from coughing, sneezing or blowing nose at the table.

Never tilt back your chair while at the table. Sit in a relaxed and comfortable
position, but do not "slouch."
Do not "play with" your food, or with your table utensils.
Do not make loud or unusual noises while eating.
Do not single out, chastise or tell someone who has shown poor table manners.
It is generally acceptable to rest your fore-arms on the table, though you should
take care to never rest your elbows on the table.
Always ask the host or hostess to be excused before leaving the table.
Do not stare at anyone while he or she is eating. It is considered rude.
Never talk on your phone or text a friend at the table. If an urgent matter arises,
ask host or hostess to be excused, and step away from the table.
Do not slurp your food or eat loudly.
Burping or sneezing at the table should be avoided. If you must do so, you may
request that your action be excused.
Never tell people what to do other than someone's who responsible for other
people at the table.

[edit] Utensils

Do not eat food with your fingers unless you are eating foods customarily eaten
with fingers, such as bread, French fries, chicken wings, pizza, etc. At more
formal occasions, it is acceptable to eat asparagus or some romaine lettuce dishes
with one's hands. However, as this is an obscure etiquette rule, in more casual
settings, it is customary to use utensils.
The fork may be used either in the American (use the fork in your left hand while
cutting; switch to right hand to pick up and eat a piece) or the Continental (fork
remains in the left hand) fashion -- either is now acceptable. (See Fork etiquette)
The fork is used to convey any solid food to the mouth.
The knife blade should be placed on the edge of your plate when not in use. The
blade should always face inward.
When you have finished eating soup, the spoon should be placed to the side of the
saucer, not left in the bowl.
Keep your napkin on your lap. At more formal occasions all diners will wait to
place their napkins on their laps until the host or hostess places his or her napkin
on his or her lap. While at the table, it is never acceptable to take your napkin out
of your lap. When leaving the table, place your napkin on your chair, not on the
table.
When eating barbecue or some other messy foods such as cracked crab, a 'bib'
napkin may be provided for and used by adults. Usually these foods are also eaten
by hand, and wet wipes or paper napkins should be used to clean the hands.
When using paper napkins, never ball them up or allow stains to show.
Use your silverware from the outside moving inward toward the main plate.
(Salad fork, knife and soup spoon are further from the main plate than the main
course knife, fork and spoon. Dessert utensils are either placed above the main
plate or served with

dessert.)

[edit] Dining

A prayer or 'blessing' may be customary in some families, and the guests should
join in even if they are not religious or do not follow the same religion. Most
prayers are made by the host before the meal is eaten. Instead or in addition, a
'toast' may be offered [1].
Do not start eating until (a) every person is served or (b) those who have not been
served request that you begin without waiting. At more formal occasions all
diners will wait to begin until the hostess or host lifts a fork or spoon.
When a dish is presented 'family style', the food is served to one's plate and then
passed on to the next person. put the food on your left, take some and pass to the
person next to you.
When serving yourself or others, the meat portion of the dish should be at the "5
o'clock" position, unless it has been placed in the center of the dish for
presentation purposes.
When serving, serve from the left and pick-up the dish from the right. Beverages,
however, are to be both served and as well as removed from the right-hand side.
Eat soup noiselessly, and from the side of the spoon.
Tea or coffee should never be poured into the saucer to cool but should be sipped
from the cup. Alternatively, ice may be used to cool either.
Coffee or tea cups are always placed to right of the table setting or sometimes
above the setting to the right if space is limited. When serving either the cup's
handle should be pointing right and the handle of the spoon pointing right, as
most people are right handed.
First taste the food and if you wish, you may add seasoning

[edit] At the end of the meal

It is acceptable, in most circumstances, not to finish all of the food on your plate.
When finished with your meal, place your knife and fork with handles at the 4
o'clock position and the tines of the fork down to signal to the server that you are
done.
Except in a public restaurant, do not ask to take some of your uneaten food away
from the meal after it ends, and never do so when attending a formal dinner.
When finished with your meal, it is impolite to leave a dirty napkin on the table or
on your dinner plate. The proper place to leave a napkin is on your chair. You may
only leave your napkin on the table if everyone is leaving the table all at once.

[edit] British table manners

The fork is held in your left hand and the knife is held in your right.
You should hold your knife with the handle in your palm and your fork in the
other hand with the prongs pointing downwards.

If youre eating a dessert, your fork (if you have one) should be held in the left
hand and the spoon in the right.
When eating soup, you should hold your spoon in your right hand and tip the
bowl away from you, scooping the soup in movements away from yourself.
It is not acceptable to use your fingers at the table to eat or push food onto your
fork. You may, however, eat some foods such as fruit, sandwiches, burgers, crisps,
chips or pizza with your fingers.
If there are a number of knives or forks, then you should start from the outside set
working your way in as each course is served.
Drinks should always be to the right of your plate with the bread roll to the left.
When eating bread rolls, break off a piece before buttering. Use your knife only to
butter the bread, not to cut it.
You should not start eating before your host does or instructs you to do so. At
larger meals, it is considered okay to start eating once others have been served.
When youre finished, place your knife and fork together at six oclock with your
fork on the left (tines facing up) and knife on the right, with the knife blade facing
in. This signals that you are finished.
Your serviette should never be screwed up. Nor should it be folded neatly as that
would suggest that your host might plan to use it again without washing it - just
leave is neatly but loosely.
Never blow your nose on your serviette. Place it on your lap and use it to dab your
mouth if you make a mess.
It is considered rude to answer the telephone at the table. If you need to take an
urgent call, excuse yourself and go outside.
Always ask for permission from the host and excuse yourself if you need to leave
the table. You should place your napkin on your seat until you return.
If you must leave the table or are resting, your fork should be at eight oclock and
your knife at four oclock (with the blade inwards). Once an item of cutlery has
been used, it should not touch the table again.
The food should be brought to your mouth on the fork; you should sit straight and
not lean towards your plate.
Dishes should be served from the right, and taken away from the right. Unless the
food is placed on your plate at the table, then it should arrive from the left.
Drinks should be served from the right.
Never lean across somebody elses plate. If you need something to be passed, ask
the person closest to it. If you have to pass something, only pass it if you are
closest to it and pass it directly to them if you can.
Salt & pepper should be passed together.
Do not take food from a neighbours plate and dont ask to do so.
You must not put your elbows on the table.
If pouring a drink for yourself, offer to pour a drink for your neighbours before
serving yourself.
If extra food is on the table, ask others first if they would like it before taking it
yourself.
When chewing food, close your mouth and only talk when you have swallowed it.
Swallow all food before eating more or having a drink.

Do not slurp your food or eat loudly. Burping or sneezing at the table should be
avoided, too.
Never pick food out of your teeth with your fingernails.
Try to eat all the food you are served.
Glasses served in a wine glass or other stemmed-glass should be held at the stem.
Always remember regular manners. Remember to say "please" and "thank
you".

[edit] Chinese table manners

These are mostly concerned with the use of chopsticks. Otherwise generally Chinese
table manners are rather more informal, what would be considered rude in other cultures
such as talking with the mouth full may be acceptable but better not to do so.

Chopsticks must always be held in the correct manner. It should be held between
the thumb and fingers of the right hand,
Chopsticks are traditionally held in the right hand only, even by the left-handed.
Although chopsticks may now be found in either hand, a few still consider lefthanded chopstick use improper etiquette. One explanation for the treatment of
such usage as improper is that this can symbolise argument, as the chopsticks may
collide between the left-handed and right-handed user.
When communal chopsticks are supplied with shared plates of food, it is
considered impolite to use your own chopsticks to pick up the food from the
shared plate or eat using the communal chopsticks. An exception to this rule is
made in intimate family dinners where family members may not mind the use of
one's own chopsticks to transfer food.
It is considered impolite to use the blunt end of the chopsticks to transfer food
from a common dish to your own plate or bowl. Use the communal chopsticks
instead.
Never wave your chopsticks around as if they were an extension of your hand
gestures, bang them like drumsticks, or use them to move bowls or plates.
Decide what to pick up before reaching with chopsticks. Do not hover around or
poke looking for special ingredients. After you have picked up an item, do not put
it back in the dish.
When picking up a piece of food, never use the tips of your chopsticks to poke
through the food as if you were using a fork. Exceptions include tearing larger
items apart such as vegetables. In informal use, small, difficult to pick-up items
such as cherry tomatoes or fishballs may be stabbed but this use is frowned upon
by traditionalists.
Chopsticks can be rested horizontally on one's plate or bowl to keep them off the
table entirely. A chopstick rest can also be used to keep the points off the table.
Never stab chopsticks into a bowl of rice, leaving them standing upwards. Any
stick-like object facing upward resembles the incense sticks that some Asians use
as offerings to deceased family members. This is considered the ultimate faux pas
on the dining table.

Chinese traditionally eat rice from a small bowl held in the left hand. The rice
bowl is raised to the mouth and the rice pushed into the mouth using the
chopsticks. Some Chinese find it offensive to scoop rice from the bowl using a
spoon. If rice is served on a plate, as is more common in the West, it is acceptable
and more practical to eat it with a fork or spoon. The thumb must always be above
the edge of the bowl.
It is acceptable to transfer food to people who have a close relation with you (e.g.
parents, grandparents, children or significant others) if you notice they are having
difficulty picking up the food. Also it is a sign of respect to pass food to the
elderly first before the dinner starts (part of the Confucian tradition of respecting
seniors).
Traditionally, it is polite for the youngest members of the table to address each
and everyone of the elderly members of the table before a meal starts and literally
tell them to "eat rice", which means "go ahead and start the meal", to show
respect.
The host should always make sure the guests drinks are sufficiently full. One
should not pour for ones self, but should (if thirsty) offer to pour for a neighbor.
When your drink is being poured, you should say "thank you" and/or tap your
fingers on the table to show appreciation.
When people wish to clink drinks together in the form of a cheer, it is important to
observe that younger members should clink the edge of their drink below the edge
of an elder to show respect.
When eating food that contains bones, it is customary that the bones be spat out
onto the table to the right of the dining plate in a neat pile.

[edit] Filipino table manners

Food is usually eaten with Western cutlery, though with variation: the tablespoon
is the main utensil, held in the right hand; the left hand holds the fork, but only as
a helper to scoop food into the spoon as well as to pick up portions of food.
Unlike other Asian cultures, it is not considered a faux pas to use a knife to cut
foods into smaller portions at the dining table.

Eating using the hands is acceptable in some cases - although rare these days,
especially in the urbanized areas of the country. One would find this practice
mostly in rural areas.

Eating with hands is not practiced in formal dining situations, except of course
with foods that normally are consumed that way, such as table breads (i.e.,
buttered buns), and other delicacies. Generally, mid-level restaurants and social
gatherings are not appropriate venues for this, whereas this may be done at home.

When eating, it is unethical to place elbows on the table.

Pangalumbaba or an act of supporting the chin with hands is considered a

disrespectful manner while eating.

It is considered bad manners to talk when mouth is full. A person should finish
chewing first before he should speak.

When visiting another's home, it is customary for the host to provide drinks and
some snacks for the guests. It is very important for the guest to accept this
offering. To do otherwise would be a serious insult or put-down to the host.

In situations where the guests may already have full stomachs, it is best to at least
eat smaller portions of the food. Food may only be declined in the severest of
circumstances, practically limited exclusively to allergies and other medical
conditions.

Consuming all of the food on your plate is considered good manners, as this is an
indication that you are satisfied with the food prepared. Leftover food, however, is
not necessarily bad manners.

Sometimes making slight noises such as "mmm!" while eating or commenting the
host on the dishes is another sign of appreciation.

Filipinos love to laugh. It's important to smile and laugh along with everyone else
even if you may be quiet or shy, for it signifies that you are enjoying your time
and not bored.

Certain Western customs (especially American ones) may apply, but the practice
is inconsistent. Different families or different places vary in their application of
Western table manners.

[edit] French table manners

Both hands must be above the table at the same time. They cannot be below the
table even if they are together. This rule comes from medieval times, where the
king feared assassination. To make sure he was able to dine safely, all persons
dining with him kept their hands above the table where they could be seen at all
times. The action of putting your hands below the table was interpreted as an
attempt to grab your dagger and assassinate the king.
Remember to always say please and thank you - s'il vous plait and merci
If you've served your own portion, it is considered good manners to finish
everything on your plate.
Do not put ice in your wine. At restaurants, wine is served at the temperature at
which it is meant to be enjoyed.
After you have finished eating, place the cutlery parallel together, vertically at the
center of your plate. Then, the waiter will know to take away your plate.
While you are still eating your meal, place the cutlery to the sides of your plate at
4:00 and 8:00, opposite sides of the plate, signifying to the waiter that you wish to
keep your plate.

Should you want more wine, finish your glass, but to signify that you have had
enough to drink, leave some wine in your glass.
When dining at another's residence, do not use salt or pepper. This is an insult to
the person who cooked the meal and is interpreted as "You did not get it right."

[edit] Indian table manners

Main article: Etiquette of Indian dining

Wait for the host or the eldest person to start first.
You should maintain silence while eating food. You are not expected to chat
unnecessarily with the people around the table.
It is acceptable to not use cutlery for eating, as many foods - such as Indian breads
and curry - are best enjoyed when eating with the hand.
Wash hands thoroughly before sitting at the table as some Indian foods are
primarily eaten by hand. Also, wash hands after eating the food. Usually, a finger
bowl (with luke warm water and lemon) is served per person for rinsing fingers.
In North India, when eating curry, the gravy must not be allowed to stain the
fingers --only the fingertips are used. However, in South India, it is acceptable to
use more of your hand.
When flatbreads such as chapati, roti, or naan are served with the meal, it is
acceptable and expected to use pieces of them to gather food and sop-up gravies
and curries.
The cardinal rule of dining is to always use the right hand when eating or
receiving food and never the left. Even a piece from the bread is broken using the
right hand alone.
It is considered inappropriate to use your fingers to share food from someone
else's plate once you have started using your own. Instead, ask for a clean spoon
to transfer the food to your plate from the common dish.
When eating with hands, always eat with right, as mentioned above. However, use
only the other clean hand to transfer food from a common dish on the table.
It is not necessary to taste each and every dish prepared; but you must finish
everything on the plate as it is considered a respect for served food. For that
reason, take only as much food on the plate you can finish.
Footwear that is used outside must not be worn inside the house (in some homes)
as it is considered unhygienic.

[edit] Japanese table manners

Never place chopsticks stuck vertically into a bowl of food, as this is the
traditional presentation form for an offering to one's ancestors.
Accepted practice in helping oneself to a communal dish such as a salad, is to
reverse the chopsticks. However this is regarded in an all male, or casual
situation, as too formal and additionally, a female habit.
Women should cup their other hand beneath their serving when using chopsticks
when conveying food from dish/bowl to mouth. Men should not do this.

In communal dining or drinking, the youngest person present should pour alcohol
for the other members of the party, serving the most senior person first. The server
should not pour their own drink, rather they should place the bottle of sake, beer,
wine or spirits, back on the table or bar, and wait to be served by a senior.
One should always clean one's hands before dining with the hot steamed towel
provided.
Japanese soup is eaten holding the bowl to one's mouth, never with a spoon. The
exceptions to this are o-zoni, the traditional soup served on New Year's Day;
soups with noodles are served in larger bowls, such as ramen, are acceptable to
eat using chopsticks, although the soup itself is still consumed from bowl to
mouth.
If something might drip onto the whilst in the chopsticks, use the bowl of rice in
your other hand to catch the liquid. It is important to not allow this liquid to
remain, and so the discolored portion of the rice must be eaten. Rice (in a bowl)
should remain white if it was served as such.
It is usually polite to finish all sections of a meal served at around the same time.
It is suggested that one should take a bite from one container, and then take a bite
of rice. One should then take a bite from another container, have another bite of
rice, and so forth.
It is perfectly acceptable, rather, encouraged to make a slurping noise when eating
hot noodles such as udon, ramen or soba. This is standard behaviour in Japan, and
Japanese maintain that inhaling air when eating hot noodles improves the flavor.
When taking a break from eating during a meal, one should place one's chopsticks
on the chopstick rest (hashi-oki) provided. A hashi-oki is usually a ceramic
rectangle about four centimeters long, or in some restaurants, a halved wine cork
is provided.
Unlike Korean table manners, it is acceptable to cradle one's rice bowl in one
hand when eating.
One should not gesture using chopsticks.
Never pass food from one pair of chopsticks to another. This technique is used
only in Japanese Buddhist funerary rites when transferring cremated bones into an
urn.
When pouring wine or beer, the hand holding the bottle should pour forward, not
backward (over the back of the hand) which is considered an insult.

There are additional etiquette rules specifically for sushi, especially in a restaurant.

It is acceptable to eat sushi with one's fingers, rather than chopsticks, if the dining
situation is relatively casual (this also applies to dining out at a kaitenzushi
restaurant).
When possible, sushi pieces and sections of cut rolls should be eaten in a single
bite, or held in the hand until finished; setting half a piece back down on the plate
is considered rude.
Nigiri sushi (fish on rice) and maki (rolls) may be eaten with the hands; sashimi
(pieces of raw fish) should be eaten with chopsticks.

[edit] Malay table manners

Footwear must not be worn in a Malay home due to hygienic reasons.

As a guest, if you feel that you cannot consume more food, it is courteous to turn
it down by eating a small morsel or by graciously declining it altogether.
Remember that the right hand is always used for eating the traditional Malay way
- NEVER the left hand since that it is considered unclean.
Have the oldest person served first (disregard whether it is a male or female).
Always cover your mouth when toothpicking.
Always turn your head away from the table if you are sneezing or coughing.
For functions that require guests to sit down on the floor, men should sit crossedlegged and not stretch them
Pointing your feet at others is impolite - point your feet away from them.
You must leave some drinking beverage in the glass or cup after you finish
drinking.
Never leave your plate dry after eating.
Don't hit or knock on an empty plate as it is considered calling the devils.
Do not put back dishes to its original place when you have taken it to your plate.
Do not talk when you mouth is full as it is considered rude.

[edit] Pakistani table manners

Pakistani table manners are a mixture of Islamic teachings, south Asian tradition and
British influence:

Do not chew so loudly that someone else can hear it

Chew with your mouth closed
Eat everything on the plate; leaving some food is considered wasteful
Eating additional servings is considered polite and a compliment to the host
When using a knife and fork, eat American style switching fork from left to right
hand or keep knife in left hand
Do not start eating until the eldest in the family eats first
If eating food with bread, first tear bread in half. Then break off a small piece,
only using your right hand if you can do so elegantly. Use bread to pinch or scoop
food between thumb and fingers.

-These are very general manners, they differ from area to area and might not always be
noticed

[edit] Peruvian table manners

Table manners follow most of the European standards, although there are some
implications with regards to typical dishes or local traditions.

Leftover Ceviche lemon juice can be poured into a glass following consumption
of the fish pieces. This accepted practice is called the "drinking of the tiger's
milk".
Beer drinking in a group setting should be carried out solely with one glass. A
small shot of beer should be rapidly poured into this glass and time-effectively
consumed. The glass should then be passed to the left.

[edit] Russian table manners

It is polite to leave a bit of food at the end of the meal to show the host that their
hospitality was plentiful and appreciated. In addition, the host will often urge the
guests for second helpings of food.
It is improper to look into another's plate or saucer.
Remember to say "Thanks, everything was very tasty" to the one who made the
dish upon leaving the table.
Small food should not be cut.
No elbows on the table.
No unpleasant noises.
In general, one should not be stuffy or overly ceremonial. Especially if the meal is
in someone's home, conviviality and relaxation outrank propriety. A guest is
expected to contribute to the fun of the party.
Don't talk while eating.

Table setting refers to the way to set a table with tablewaresuch as eating
utensils and dishwarefor serving and eating. The arrangement for a single diner is
called a place setting.
The arrangement varies across various cultures.

Contents
[hide]

1 Table setting
2 Place setting
o 2.1 Formal
o 2.2 Informal
3 See also

4 References

[edit] Table setting

An elaborate table setting for a Christmas celebration

The table should have a centerpiece that performs a solely decorative function. If an
informal dinner is being served that will fill the available places at the table, care should
be taken to not make the centerpiece too large so that there will be sufficient room to
place serving dishes. However, at a formal dinner in Europe, the centerpiece may be huge
and, including candles, may extend the full length of the table. Centerpieces should be of
low height, so as not to obstruct visibility of diners' faces.

[edit] Place setting

Informal settings generally have fewer utensils and dishes but use a stereotyped layout
based on more formal settings. Utensils are arranged in the order and the way a person
will use them. Usually in Western culture, that means that the forks, bread plate, spreader,
and napkin are to the left, while knives, spoons, drinkware, cups, and saucers are to the
right, although the left-right order is reversed in a minority of countries. Formally, in
Europe, Mexico, Argentina and Philippines, the cup and saucer will not be placed on the
table until the very end of the meal.

[edit] Formal

A formal table setting

Utensils are placed about one inch from the edge of the table, each one lining up at the
base with the one next to it. Utensils on the outermost position are used first (for
example, a salad fork and a soup spoon, then the dinner fork and the dinner knife). The
blade of the knife must face toward the plate. The glasses are positioned about an inch
from the knives, also in the order of use: white wine, red wine, dessert wine, and water
tumbler.
Formal dinner The most formal dinner is served from the kitchen. When the meal is
served, in addition to the place plate at each setting there is the roll, the napkin, and the
following cutlery/silver: knives, to the rightnever more than threeand forks to the
left, also never more than three. Coffee is served demitasse and spoons are placed on the
saucer to the right of each handle. The dessert spoon, to the right, and dessert fork, to the
left, are placed on dessert plates when brought to the table. The utensils at a formal dinner
must be sterling silver. Serving dishes and utensils are not placed on the table for a formal
dinner. [1] The only exception to these general rules is the protocol followed at the Spanish
royal court, which was also adopted by the Habsburg court: accordingly all utensils were
placed on the right.
At a less formal dinner, not served from the kitchen, the dessert fork and spoon can be set
above the plate, fork pointing right, to match the other forks, spoon pointing left.
In Europe, if many courses are to be served, the table is only laid for soup, fish, and meat.
The pudding spoon and fork and the savoury knife and fork are then placed on the table
as required [2]

[edit] Informal
At an informal setting, fewer utensils are used and serving dishes are placed on the table.
Sometimes the cup and saucer are placed on the right side of the spoon, about four inches
from the edge of the table. Often, in less formal settings, the napkin and/or cutlery may
be held together in a single bundle by a napkin ring. However, such objects as napkin
rings are very rare in the United Kingdom, Spain, Mexico, or Italy.

A table setting may have many elements, especially on formal occasions

Table setting refers to the way to set a table with tableware

When its important to impress a client, your spouses boss, or your mother-inlaw, do so with a formal dinner. Youll look like the ritziest of the ritzy when they
see a perfectly set table of fine linen, crystal and china. Be sure the tablecloth
is spotless and free of wrinkles, and the same goes for the matching or
coordinating linen napkins. Make sure the tablecloth fits well and wont hang
down on your guests laps. Dont choose a tablecloth with a bold design for a
formal dinner. White linen with white lace or something similar is a better choice.
Select real flowers for your table, but nothing that will stand taller than your
guests while theyre seated. The guests should be able to freely see one
another without having to lean to one side or stretch their necks. Choose one
floral arrangement for a round or square table and two to three arrangements
for a rectangular table, depending upon how long it is. The vases shouldnt take
up too much space on the table, but should also not be small-based and easily
tipped.
Choose your best china, and set the table, placing the plates an exact distance
apart from each other, making sure any patterns on the plate are turned
appropriately. Many foods look the most appetizing if they are served on a plain
white plate, but all-white meals like chicken with rice are best served on a black
plate for a formal dinner. If you have a table that seats 6, but only 5 will attend,
remove the 6th chair and spread the others a little further apart. There are many
different ways to fold the napkin or use napkin rings to make the napkin more
attractive, but place it, ring or otherwise, in the center of the plate.
Use your best silver and place the knives on the right side of the plate, blade
side facing the plate. There should be a knife for each course except dessert.
One knife for the salad, one for the entree and one for the main course,
and so on. The spoons should be placed beside the knives, one spoon
for each course where they will need one. So, there should be a spoon for the
soup, another spoon if youre serving melon or a course that requires an
additional spoon. The dessert spoon is placed horizontally, above the plate.
Above the first knife should be the water glass and beside it, the wine glass. If
youll be serving a third beverage later, such as champagne, set another glass
to the right of the wine glass. Never set a bowl of butter, purchased from the
supermarket, on the table. Scoop the butter out into a small crystal bowl, or
purchase sticks, set on a butter dish and let soften slightly. Gravy should be in
a gravy boat, not in a bowl with a spoon. Rolls should be placed in a covered
basket on the table, and if the table is large, two or three baskets of rolls might
be needed. Desserts are served with the fork on the plate, and afterward
fingertip towels or fingertip bowls can be served.
Proper etiquette at the table is just as important as the layout itself. Never use
your knife to tap the glass for attention, dont speak to others while food is in
your mouth, remember to say please and thank you when food is passed, never

reach in front of someone for the food, and never, ever, pick your teeth, blow
your nose or belch audibly at the dinner table. Follow these tips and your dinner
will go off without a hitch.
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Chapter 10 Social Functions

1. Engineers have certain obligations regarding mess activities and will be
called upon to organize and
attend a great variety of social functions during their careers. The following
paragraphs provide guidance on
the majority of social functions likely to be encountered.
FUNDING A FUNCTION
2. Most functions must be self-supporting and the cost of non-paying guests
must be a consideration of
planning. Official guests, such as senior members of a foreign service or
civilian dignitaries, may sometimes
be entertained on behalf of the Department of National Defence. Official
entertainment funds to cover the
costs of these guests must be requested from higher headquarters prior to
planning an event. Members who
are being honoured at a function are also traditionally non-paying guests
and the cost of these meals is
generally absorbed in the price charged to paying guests or is paid by unit
funds. When organizing any social
function, a complete and auditable record of all income and expenses is
essential. For those engineers who
are assigned to organize a function, a planning checklist is at Annex A to this
chapter.
CME MESS DINNER
3. The mess dinner is a long-standing military tradition. It affords an
opportunity for superiors and juniors
to meet on a formal but friendly occasion, while the traditional formality of
the dinner fosters a refined
fraternity that may be lacking at other functions. A commanding officer or
the Senior Serving Engineer, for
example, may sponsor mess dinners to honour members who are retiring or
to celebrate the CME birthday.
Mess dinners may also be scheduled concurrently with exercises in the field,
working groups or conferences,
or to extend CME hospitality to visitors or dignitaries.
4. Organization. The mess dinner sponsor appoints an OPI who is
responsible for overall co-ordination
and all administrative arrangements. This includes the seating plan, musical
program, menu and wine
selection, after dinner activities and financial statements.

5. President of the Mess Committee (PMC). If the PMC of the mess is not
present, an acting PMC is
appointed by the sponsor for that occasion only. The acting PMC, in turn,
selects an acting vice PMC
(V/PMC) who is normally the most junior member attending the dinner. The
V/PMC is responsible for:
ensuring that unauthorized changes are not made to the seating plan;
checking the mess after members and
guests move into the dining room; indicating to the PMC that all diners are
present, responding to the loyal
toast; and supervising the dining room after those at the head table have
departed.
6. Guests. Normally all Engineers in the area, serving or retired, are invited.
As directed by the sponsor,
invitations may also be extended to CME personnel serving outside the
region, civilians employed within the
CME Family, and members of local CME associations. A mess dinner is
normally announced in routine
orders, by memo and by personal invitation. Invitations are normally only
issued to guests of honour and
should be written in bilingual format. As with all social functions, invitations
should be issued at the earliest
possible time. See Chapter 9 for more information on formal invitations.
7. Attendance. Much of military life is governed by customs of the service.
These largely unwritten rules
are as effective and binding as if they were written, and the conventions
surrounding mess dinners are a good
example. Compulsory attendance is a custom of the service and part of the
commitment of a CME member.
Spouses and personal guests are never invited to mess dinners. Mixed
dinners, that are covered later in this
chapter, are a similar function that spouses and guests may attend.
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8. Dress. Dress should be stated on the invitation. For serving personnel,
mess dress is described at
Annex B to Chapter 5. Permission for Reserve Force and retired members to
wear uniform should be
obtained, in accordance with QR&O 17.06, prior to the invitations being
issued. For civilians, dress is usually
black tie.
9. Assembly. Members should arrive and assemble in the lounge by the time
specified, usually one-half
hour before dinner is served. For example, if the invitation states 1900 hrs
for 1930 hrs, all diners should
arrive by 1900 hrs. The guest of honour normally arrives shortly after 1900
hrs and dinner is served at 1930
hrs. It is common courtesy to acknowledge the arrival of the guest of honour,
or a senior member, by coming

to attention. If the arrival of senior guests should be unnoticed by some, the

PMC should attract attention by
calling Ladies and Gentlemen. Members arriving after the guest of honour
are expected to make their
apologies to the PMC.
10. This pre-dinner gathering allows members to socialize, have a drink, and
entertain guests prior to
dinner. Members should use this assembly time to check the seating plan
and seek out any guest who may be
seated to the members right. The guest should be treated as the members
personal guest. If it is the guests
first mess dinner, the member should explain the customs and procedures to
be followed. This is also the
time when any speeches and presentations are made to retiring members
since there are generally no speeches
during or after CME mess dinners.
11. Seating Plan. The organizer is responsible for drawing up the seating
plan, in accordance with the
guidelines given in Chapter 9. Members may not change the seating plan
that is normally posted near the
entrance to the dining room. The only seating arrangement specific to mess
dinners is that the PMC is seated
at the far right of the head table, and that the V/PMC is seated at the lower
left corner of the grouping. See
Figure 10-1 as an example of a common table layout. While the E-shaped
table layout is traditional, circular
tables may be employed at facilities where only these tables are available.

Figure 10-1 Mess Dinner Seating Plan

12. Pre-Dinner Calls. The bugler or piper sounds Quarter Call 15 minutes
before dinner and Assemble at
five minutes before. These calls permit personnel to prepare themselves for
a lengthy meal. Tradition dictates
that diners do not leave the table without prior permission from the PMC,
thus, diners often visit the
washrooms during the pre-dinner calls.
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13. Commencement. At the appointed time, the band or piper plays Roast
Beef of Old England and the PMC
escorts the senior guest of honour into the dining room. The sponsoring
members escort the next senior
guests of honour in succession. Other members and guests then follow the
head table. Members should
escort any guest seated on their right into the dining room and ensure that
the guest is entertained until
departure. Usually members enter the dining room by seniority but this is
not rigidly followed. A junior
member standing near the doorway need not hang back waiting for all
senior members to enter. Carrying a

drink into the dining room is never permitted since wine will be served with
dinner.
14. Members and guests should stand behind their chairs until the PMC
calls upon a chaplain or a
designated member to say grace. Either the Engineer Prayer or a simple
grace, such as For what we are about to
receive, thank God. is appropriate. Afterwards, diners should seat
themselves by pulling their chairs to the right
and moving to the left side of the chair to sit.
15. Mess Dinner Etiquette. Since a mess dinner is a formal function,
protocol dictates that members
conduct themselves as befits the occasion. It is considered poor manners to
engage in discussion of
controversial subjects, act boisterously, spontaneously propose toasts, or
talk after the PMC has called for
attention or rapped for order.
16. Passing the Port. At the conclusion of the meal, all china, glasses
(excepting those used for toasts), table
decorations, napkins, etc..., are removed from the table and the port
decanters placed thereon. Guests who do
not wish to drink port should retain a glass of water for the toasts. The
senior steward reports to the PMC:
The port is ready to be passed, Sir/Maam. The PMC removes the stopper,
pours a partial glass, samples it as
one would wine before serving it, and passes the decanter to the left (or
port side). In accordance with
Canadian Forces custom, the port decanter should never touch the table
during this ceremony. Except for the
sampling of the port by the PMC, port glasses are not touched until the loyal
toast. All diners charge their
own glasses and then pass the port decanter to the left. When the decanters
have been passed to all diners,
the senior steward reports to the PMC: The port has been passed,
Sir/Maam. The PMC then stoppers the
decanter and the V/PMC, who follows the lead of the PMC in all respects,
follows suit.
17. The Loyal Toast. The Loyal Toast is always the first toast. After the port
has been passed, the PMC
raps for silence, rises and, addressing the V/PMC, says, Mr/Madam Vice,
the Queen of Canada. The V/PMC
may be addressed in French in the following manner, Monsieur/Madame
le/la Vice President(e), la sant de la
Reine du Canada, The V/PMC then rises and, addressing the diners, says
Ladies and Gentlemen, The Queen or
Mesdames et Messieurs, la Reine. If the PMC addresses the V/PMC in
English, the V/PMC replies in French,
and vice-versa. At mess dinners of units in which the Sovereign personally
holds an honourary appointment,
the address to the vice-president may include that appointment.. At a CME
mess dinner the toast may be

changed to, The Queen, our Colonel in Chief. or La Reine notre Colonel
en Chef. When a representative of a
country that is a member of the Commonwealth of Nations is present, the
loyal toast shall be made to "The
Queen, Head of the Commonwealth." or La Reine, Chef du
Commonwealth. Diners should then stand at attention,
with their glasses on the table, while the first six bars of God Save the
Queen are played. Then, raising their
glasses, they say The Queen or La Reine, and immediately drink to her
health.
18. Other Toasts. If an official representative from a foreign state is present,
a toast should be made to the
head of state. When more than one country is represented, the national
anthems are generally played in
alphabetical order. Where there are a large number of official foreign guests,
it is acceptable to toast The
Heads of State here represented. This should be confirmed with the local
protocol officer to avoid
embarrassment. At a CME mess dinner, the PMC then invites the senior
CME member present to make a
toast to the CME. The person making the toast rises and may briefly address
the diners, after which all
present are invited to rise and join in the toast. If a band is present, all
guests rise for the opening bars of
Wings, after which all diners raise their glasses, exclaim Chimo! and drink
to the CME.
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19. Marches. The band then plays the authorized marches of the diners
regiments or branches. When all
members are Engineers, Wings is played in its entirety during the toast to
the CME instead of only the
opening bars and no other marches are played. The order of playing
regimental marches is laid out in
A-AD-200-000/AG-OOO The Honours, Flags and Heritage Structure of the
Canadian Forces. When members of
foreign armed forces are attending, an appropriate march or musical
selection should be played. If these
guests do not have a specific service, corps, or branch song, playing their
national anthem may be fitting.
20. All CME members should stand when Wings is played. Normally one
does not stand for other marches
except regimental marches of units in which one has served. For example,
CME members who re-mustered
from the Van Doos may stand for Vive la Canadienne and CME members
serving in Air Command may stand
for The RCAF March Past. The march of the Chaplain Branch is Onward
Christian Soldiers. In most messes,

members do not stand for this march but may sing along at the chorus in
order to show their respect for the
Chaplain Branch and the Church.
21. Following the Toasts. Diners seat themselves following the toasts and
conversation may resume.
Coffee is served and liqueurs offered. If a piper played at the dinner, the
senior officer may toast the piper
with the customary Quaich (kweIx). Although the toast is traditionally
made with straight scotch whisky,
either party may choose another beverage, including water. The senior
member may also invite the
bandmaster and the chef to attend the head table for a drink in appreciation
of their services. The mess
manager places a chair between the senior officer and senior guest for the
bandmaster. After approximately
10 minutes, the bandmaster asks permission to retire and the chef is
brought forward in the same manner.
Whether these procedures are followed, the PMC will arrange to extend the
diners appreciation to the band
and mess staff sometime during the evening.
22. Speeches. Normally no speeches are made at CME mess dinners,
however, at mess dinners sponsored
by other branches the guest of honour may be invited to speak. When
addressing the assembly, one always
addresses the PMC, followed by the most senior members present (by
name), followed by, members, ladies, and
gentlemen.
23. Departing the Dining Room. The senior member indicates dinner is
officially over by standing until
noticed by all diners. It is customary for other members to stand until all
guests at the head table have left the
room. The PMC accompanies official guests to the lounge while the V/PMC
remains until all guests have left
the dining room.
24. After Dinner. Following dinner, members retire to the lounge where they
may purchase drinks at the
bar. This is the most relaxed part of the evening, affording an opportunity for
all personnel to become better
acquainted. A post-dinner program of entertainment or games is often
organized. Members should not leave
the mess before the senior officer and the senior guests. If members must
leave early, they should first pay
their respects to the PMC.
MIXED FORMAL DINNERS
25. Functions with members guests or spouses in attendance are
considered mixed. Although dress is
usually mess dress for a formal dinner, these are not mess dinners and are
not required to follow that format.
Most messes choose to follow the format of a mess dinner although some of
the traditions, such as playing of

the regimental marches, may be omitted.

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FORMAL BALLS
26. Guests at a formal ball are expected to arrive in time to pass through the
receiving line that usually
includes the hosts, guests of honour and their spouses. For etiquette related
to receiving lines see the section
on formal introductions, in Chapter 9. Prior to dinner, the seating plan
should be checked and seats located.
Guests should stand behind their seats while the head table files in, and be
seated after grace. When dinner is
buffet style, guests should wait until the head table is served before
proceeding to the buffet line. It is polite
to mingle and dance with numerous partners after the dinner and, as
always, it is a members responsibility to
make guests feel comfortable.
DANCES
27. The mess committee generally sponsors dances that provide an informal
opportunity to relax and mix
with friends. The format is very relaxed, with no guests of honour or
speeches, and dress often varies
according to the theme (e.g., hard-times, Oktoberfest, St. Valentines).
COCKTAIL PARTIES
28. Dress for cocktail parties is usually service dress or jacket and tie.
Receiving lines are customary and
guests should arrive at the time stated on the invitation. These parties are
generally held in late afternoon or
early evening and their main purpose is for people to become acquainted.
Those attending are expected to
circulate and meet as many people as possible, carry on conversation, and
be attentive listeners. Unless infirm
or pregnant, one should not sit during a cocktail party. Hors doeuvres and
sandwiches are usually served and
should be accepted only in small quantities at a time.
GARDEN PARTIES
29. Garden parties are essentially cocktail parties held outdoors. These
functions generally last only a few
hours and guests should depart at the designated time. When planning a
garden party, an indoor area should
be available in case of inclement weather and care should be taken to avoid
soft ground that is difficult to
stand on when wearing high heels.
OPEN HOUSE
30. This function is precisely what it implies: the host and hostess will be
pleased to receive guests during
the time period stated on the invitation. Arriving punctually at the stated
time is not necessary but all should

arrive by the halfway mark as early arrivals may begin to take their leave by
then. It is accepted that guests do
not necessarily remain for the full duration of an open house but that they
stay for a few hours and then
depart. As for all parties, guests should leave by the time stated on the
invitation.
JUNIOR RANKS CHRISTMAS DINNER
31. Just prior to Christmas, a Junior Ranks Christmas Dinner is held in many
locations. These are often
unit functions, with the dinner served at the junior ranks mess or dining hall
at lunchtime. The event is over
by early afternoon. The dress is usually service dress for this semi-formal
dinner. Officers and senior NCOs
serve a traditional turkey dinner to the junior ranks and, in good spirit, the
junior ranks attempt to embarrass
their superiors by having them sing Christmas carols and perform other silly
pranks. The dinner is usually
compulsory.
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BASE/WING CHRISTMAS PARTIES
32. These functions provide an opportunity for all personnel (military and
civilian) to share a meal and a
good time together. Special consideration should be given to those members
who cannot attend due to their
being on a duty from which they cannot be absent.
AT HOME
33. Another traditional Christmas function is the At Home. This function is
generally alternately hosted
by the Officers Mess and the Warrant Officers and Sergeants Mess. The
function is a cocktail party held on
an afternoon prior to Christmas; the dress is service dress. The members of
the hosting mess form a receiving
line at their mess to greet the members of the other mess who generally
arrive en masse. As with all mixed
rank functions, the guests must leave at the appointed time, allowing mess
members the freedom of their own
mess.
NEW YEARS DAY LEVEE
34. This affair was historically a reception of male visitors by the sovereign,
or the sovereigns
representative, upon rising from bed. The tradition has been carried on in
Canada, primarily by the military
and by the Governor General and Lieutenant Governors, as a meet-andgreet or cocktail party. All engineers
are expected to attend even if on leave or only visiting the area. If attending
a levee in an area for the first
time, the local practice should be confirmed, since variances in custom are
common. If so identified, levees

may be mixed. Dress is always service dress and it is no longer acceptable to

arrive in mess dress, straight
from the New Years Eve Ball.
THE MILITARY WEDDING
35. A military wedding is simply military participation in a religious or civil
marriage ceremony. There is no
set procedure and the couple must decide upon the degree of military
participation they wish. Although
permission to marry is no longer required, it is good etiquette to inform the
commanding officer of an
impending marriage.
36. Dress. Serving personnel may choose to wear uniforms. For a daytime
ceremony, the wedding party
usually wears full service dress with or without swords. For evening
weddings or receptions, the wedding
party may choose to wear either service dress or mess dress. The bride and
groom may also choose to have
guests wear uniform, in which case the invitation should clearly state the
dress.
37. Swords. Only those who may wear swords as part of their uniform should
do so. Swords may be worn
throughout the ceremony or only for an arch of swords. Drawn swords are
not permitted inside a Christian
institution and the traditions for other religions should be determined in
advance and respected. An arch of
swords is often formed at the church entrance as a special honour at the end
of the ceremony. Although the
drill manual indicates an edge downward position, it is customary to twist
the wrist so the blade is flat with
the edge away from the couple. Other military guests may line the church
exit and bestow courtesy salutes.
38. Transportation. With the approval of the Commanding Officer, units
sometimes provide special
transportation for the couple after the ceremony. For Engineers, this may be
a dump truck or piece of heavy
equipment such as a low-bed, with appropriate cleaning, carpeting and
seating.
CUSTOMS AND TRADITIONS OF THE CME
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10A-1
ANNEX A TO CHAPTER 10

Annex A Function Planning Checklist

1. Preparation. The preparation for a mess dinner or similar event should

begin at least one month in
advance of the function, although the facilities may need to be arranged
farther in advance, depending upon
availability. The points in the following list have been placed in chronological
order so that the list may be
used as a checklist for event planning. Select as appropriate to the function.
a. Determine official title of function, date and time;

b. Book facilities, band, disc jockey, piper, bar staff, serving staff and caterer,
as required;
c. Apply for hospitality funds for foreign guests or guests from industry;
d. Determine the guest list and whether a guest is an invited guest (nonpaying) or an invited-toattend
guest" (paying guest).
e. Keep a detailed budget and arrange billing of paying guests;
f. Review authority for Reserve Force and retired members to wear uniform
(QR&O 17.06);
g. Send out invitations and advertisements early and specify dress, time,
location and cost as
appropriate;
h. Order gifts and engraving and determine who will pass plaques and gifts
to the presenter;
i. Arrange for hosts to look after dignitaries, regarding arrival in town,
briefing, transport, drinks,
etc.;
j. Designate a junior member as Vice President of the Mess Committee;
k. Arrange for the padre or a designated member to say grace;
l. Arrange coat-check, parking and a shuttle bus service as required;
m. Arrange for a photographer, podium and microphone for presentations;
n. Arrange after dinner program;
o. Select a menu, wines and liqueurs;
p. Review the program, toasts and regimental marches (check for proper
order of marches, and
ensure that the appropriate marches for all guests will be played) ;
q. Print menus, seating plan cards and program cards;
r. Prepare cue cards for the host and PMC (include program, order of
regimental marches,
background for each official guest);
CUSTOMS AND TRADITIONS OF THE CME
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10A-2
s. Prepare the seating plan, place cards, and table decorations (guidelines
wives across from
husbands; guests, associate members, ladies not at the ends of tables; group
retired members
together; and blend senior members throughout); and,
t. Prepare thank-you letters.
2. At the Function. The OPIs tasks are not complete once the event starts. It
is the OPIs responsibility to
ensure that the event runs smoothly and to resolve any problems. The OPI
should arrive early on the day of
the event to:
a. Arrange receiving line and announcer;
b. Make final arrangements with the band regarding marches and dinner
music;
c. Arrange for speeches (public address system, podium);
d. Double check arrangements with the kitchen and serving staff;
e. Invite the piper, bandmaster and chef for drinks at the appropriate time;

f. Visit kitchen staff after dinner and authorize a round of drinks for them if
justified;
g. Make sure that the entire event runs on time and discreetly advise key
personnel when it is their
turn in the program; and
h. Pay caterer, bar manager, mess manager, band, disc jockey, or other
entertainment
This guide will allow you to see the correct china, glass and flatware items to
purchase for any type of restaurant or dining situation. Maximize your tabletop
investment by selecting the proper table setting for your operation. A diagram of
each layout follows the list of items.
CHINAWARE
Breakfast
Lunch
Dinner
Formal Dinner
European
Banquet/Brunc
h

Two Bread & Butter Plates, Cup, Saucer.

Bread & Butter Plate, Luncheon Plate.
Bread & Butter Plate, Salad Plate, Dinner Plate.
Bread & Butter Plate, Two Salad Plates, Service Plate, Cup, Saucer
Bread & Butter Plate, Salad Plate, Service Plate
Bread & Butter Plate, Salad Plate, Dinner Plate, Cup, Saucer

GLASSWARE
Breakfast
Lunch
Dinner
Formal Dinner
European
Banquet/Brunc
h

Water
Water
Water
Water
Water
Water

FLATWARE
Breakfast
Lunch
Dinner
Formal Dinner

Glass, Juice Glass.

Glass, Wine.
Goblet, Wine.
Goblet. Champagne Flute, Wine.
Goblet. Champagne Flute, Two Wines.
Glass or Water Goblet, Wine.

Dinner Fork, Dinner Knife, Teaspoon.

Salad Fork, Dinner Fork, Dessert or Dinner Knife, Teaspoon
Salad Fork, Dinner Fork, Dinner Knife, Teaspoon, Butter Knife.
Salad Fork, Dinner Fork, Dinner Knife, Oval Bowl/Dessert/Dinner
Spoon, Teaspoon, Butter Knife.
European
Dinner Fork (European size), Dinner For, Dinner Knife(European size),
Dessert Knife, Oval Bowl/Dessert/Dinner Spoon, Small Teaspoon
(European size), Butter Knife, Fish Knife, Fish Fork.
Banquet/Brunc Salad Fork, Dinner Fork, Dinner Knife, Teaspoon.
h