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ABSTRACT

Subject "Professional ethics"

"Etiquette standards of conduct at official meetings and receptions"

Introduction

1. Receptions and ceremonies

1.1 Afternoon reception "A glass of champagne"

1.2 Daily reception "Breakfast"

1.3 Evening reception "Cocktail"

1.4 Evening reception "Buffet"

1.5 Evening reception "Lunch"

1.6 Evening reception "Dinner"

1.7 Reception "Lunch buffet"

2. Basic principles of diplomatic protocol

3. Rules of conduct at official meetings

4.Rules of conduct at business receptions

4.1 Business lunch rules

4.2 Tips on what not to do at receptions

4.3 "A la buffet" reception

4.4 Rules of etiquette for receptions without seating

4.5 Rules of etiquette at the "Lunch-buffet" reception (Buffet)

4.6 Requirement for appearance at business meetings

Conclusion

Bibliography

Introduction

Formal receptions are very important both for the development of business relations and for establishing friendly ties between managers and subordinates.

The main purpose of such receptions is to establish contacts, as well as to exchange views and information in an informal setting. At the same time, food and drinks are usually secondary. From proper organization reception depends a lot. Good diplomacy will help you get a lot out of these meetings.

Official receptions have their own traditions. Over time, certain types of both business and secular receptions were established, developed special rules etiquette. A well-spent evening can be the key to future success in business.

Today like never before business relationship develop and strengthen in the process of communication. Communication occurs not only during negotiations, conversations, but also at receptions, at meals.

The manager, by the nature of his work, sometimes has to organize or participate in business receptions and meetings, so you should know the basic rules for their preparation and conduct, as well as behavior during the reception and meeting. Historically, receptions and meetings have played an important role in the development of business contacts. It must be emphasized that the main content of the receptions is not eating food and tasting drinks. At the reception, you have to meet and talk with many people representing different circles of society. And this is a continuation of the work.

The purpose of this work is to consider diplomatic ethics, rules of conduct at receptions and meetings, as well as the style of clothing allowed at these events.

1. Receptions and ceremonies

Official events include various receptions and ceremonies organized on the occasion of national holidays, historical anniversaries, the arrival of foreign delegations, heads of state and government.

The rules and norms of protocol that have developed by our time govern almost all external forms of diplomatic practice. Depending on the relationship with one side or another, when applying the rules of protocol, they are given more or less solemnity, the number and level of participation of officials expands or decreases.

One of the important forms of international contacts between states are meetings and conversations of leaders public services with diplomatic missions. The parties agree on the day, hour, place of the meeting or conversation in advance, and also agree on the topics of negotiations and their participants. Any party can initiate a conversation.

Receptions, as well as official breakfasts, lunches and dinners are held by heads of state, government, ministers, as well as embassies, consulates, trade missions of the country abroad.

Receptions are held by military attachés, commanders of ships on a friendship visit in foreign bases, as well as representatives of the local military command and civil authorities in order to show honors to the military guests who have arrived.

Diplomatic receptions are also held independently of any events, in the order of daily diplomatic work. In the practice of diplomatic missions, these techniques are the most common. Not numerous in terms of the number of invited persons, such receptions are a convenient opportunity for making contacts, strengthening and expanding ties, obtaining the necessary information, influencing local circles in the right direction, clarifying foreign policy of their country.

The types of diplomatic receptions are quite diverse, their preparation and conduct are based on the generally accepted rules and norms of the protocol, based on the principles of international courtesy.

Depending on the time and method of holding, receptions are divided into day and evening, and receptions with seating and without seating at the table.

The type of reception is chosen depending on the reason for which it is arranged. The most solemn (and most honorable) are considered to be evening receptions. When choosing the appropriate type of reception, one should take into account the protocol rules, national customs and traditions of the country concerned.

The choice of the type of this or that reception is also associated with the need to comply with a number of protocol formalities related to its preparation and conduct (invitation and response to it, dress code, order of arrival and departure, meeting and seeing off guests, menu preparation, table setting, toasts).

It is customary to include “a glass of champagne” (or “a glass of wine”) and “breakfast” as daytime receptions. By evening - “tea”, “cocktail”, “buffet”, “lunch” (or “lunch-buffet” and “dinner”). Breakfast, lunch and dinner are held with strict seating arrangements, when each guest, taking into account protocol seniority, is assigned special place at the table. When organizing a lunch buffet or tea, the seating arrangement is quite free.

1.1 Dayreception "Glass of champagne"

A glass of champagne usually starts at 12 noon and lasts about an hour. During the reception, guests can be offered other drinks in addition to champagne (wine, juices, mineral water). Reception takes place standing. The form of clothing is a casual suit (dress). From the point of view of the organization, this is the simplest form of admission that does not require complex and lengthy preparation.

1.2 Daytimereception "Breakfast"

"Breakfast" is arranged between 12 and 15 hours. Breakfast usually starts at 12.30-13.00. The duration is usually an hour and a half, of which about an hour - at the table and about 15-30 minutes - for coffee (tea). The breakfast menu is made according to national traditions. The menu may include one or two cold appetizers, one fish or meat dish and dessert. Serving a first course or a hot appetizer at breakfast is not excluded.

During the gathering of guests, they are offered an aperitif. During breakfast, dry grape wines can be served, and in conclusion - champagne, coffee, tea. Mineral water, juices are served during the entire breakfast. The care initiative is for the main guest. Guests usually arrive for breakfast in casual attire, unless otherwise specified on the invitation.

1.3 Evening reception "Cocktail"

The "cocktail" starts between 17:00 and 18:00 and lasts about two hours. Reception takes place standing. On the invitation, the time of the beginning and end of the reception is indicated (17.00-19.00, 18.00-20.00). It is considered normal to stay at the reception for about one hour. Coming to the reception at the beginning and leaving it at the end is considered to be an expression of special respect for the hosts.

1.4 Evening reception "Buffet"

Reception type "Buffet" is held at the same time as the "Cocktail". The formal difference of this type of reception is that at the “Cocktail” reception, drinks and snacks are usually carried, and at buffet receptions, the assortment of snacks is much wider. Snacks, including hot meals, may be served at the buffet reception.

The dress code for cocktails and buffets is a casual suit. Sometimes, depending on the specific case, a different type of clothing may be indicated in the invitation.

1.5 Evening reception "Lunch"

"Lunch" usually starts from 20 to 21 hours. The lunch menu includes one or two cold appetizers, soup, hot fish or meat dishes, dessert. During lunch, guests are served an aperitif. The duration of lunch is from 2.5 to 3 hours. At the same time, guests spend a little more than an hour at the table, and the rest of the time in the living rooms. In an invitation to dinner, protocol practice recommends indicating the dress code. For men, this is usually an evening suit, and on special occasions - a tuxedo or even a tailcoat. For women - evening dress.

1. 6 Evening reception "Dinner"

"Dinner" differs from lunch only by the start time - no later than 21 hours. In Russian protocol practice, such a type of diplomatic reception as "Dinner" is currently used quite rarely. Not as strict as before, the protocol time for the start of the official dinner is maintained. It can be held starting at 19:00.

1.7 Reception "Lunch buffet"

In recent years, when organizing protocol events, such a type of reception as a “buffet lunch” is often used, in which guests themselves choose dishes from a common table, and then freely sit down according to their choice. This kind of reception is organized after a concert, a musical evening or some kind of solemn act. A good knowledge of the protocol is necessary not only for diplomats, but also for every civil servant involved in international economic cooperation, moreover, for every businessman who wants to successfully cooperate with his foreign partners. Competent mastery of the rules and norms of modern diplomatic and business protocol creates a favorable climate for communication, increases the prestige not only of the diplomatic or economic department, but also of the state as a whole.

2 . Basic principles of diplomatic protocol

ethics business diplomatic behavior

The diplomatic protocol was officially approved in the 19th century at the Congress of Vienna (1814-1815). This is a set of generally accepted rules, traditions and conventions that must be observed by heads of state and government, foreign affairs departments, diplomatic missions, and officials in international communication.

The diplomatic protocol is rich history, their characteristics and traditions. But its foundation is stably and invariably an expression of deep respect for the distinguished foreign guest, for the country and people that he represents. The rules and norms of the diplomatic protocol that have developed to date regulate almost all forms of foreign policy and international economic cooperation.

One of the organic constituent parts diplomatic protocol is diplomatic etiquette. If diplomatic protocol is "an expression of good manners in relations between states", then diplomatic etiquette is a manifestation of good manners in relations between officials, political and public figures representing their state. Diplomats communicate with their counterparts in government, public and business circles in compliance with long-established rules, deviation from which can cause undesirable complications in relationships.

The rules of diplomatic etiquette contain certain forms of address, correspondence, as well as a strict procedure for making visits, holding meetings and conversations, diplomatic receptions, etc. They impose rather strict requirements on the appearance of a diplomat, civil servant, businessman, their clothes, manners, behavior and so on.

The norms of diplomatic etiquette and protocol are based on the principle that each diplomat is backed by the state he represents. All states are sovereign and enjoy equal rights and privileges in the practice of international communication.

The principle of reciprocity is of great importance in diplomatic practice. Strict norms of diplomatic etiquette prescribe observance of the rules of mandatory response (to a letter, note sent to business card, for a courtesy visit or congratulations), the need for the presence in official correspondence (notes, letters) of an introductory (at the beginning of a letter or note) and a final (at the end) compliment. Missed, seemingly formal compliments can be regarded as disrespect or hostility and lead to international conflict.

Of great importance in diplomatic practice is the observance of the principle of seniority, which depends not on the significance of the country represented, but on the rank of the representative and his date of accreditation.

The norms of diplomatic etiquette are based on strict and unconditional observance of the customs and rules of the host country, its legislation and established procedures. In fact, diplomatic etiquette only supplements the rules of general civil etiquette, which fully apply to all diplomats.

3 . Rules of conduct at official meetings

Department meetings, meetings of managers and senior management, negotiations and similar events are held in a formal setting and in accordance with certain rules that must be strictly observed.

The minutes of the meeting, the items on the agenda and the reports of the participants are documented and made available to the public, then a vote is taken with due respect to the chairman.

3.1 Radvice on etiquette

1. Statistical data and other information relevant to the case, which is planned to be distributed to participants, must be

send out at least three days before the meeting.

2. It is necessary to arrive at such meetings on time and in formal attire.

3. At official meetings Cell phones must be turned off.

4. At such meetings, it is usually accepted certain system seating of participants.

6. Breaks can be taken only with the permission of the chairman.

7. It is necessary to speak briefly and to the point, while addressing the chairman.

8. Formal meetings require participants to maintain the confidentiality of information: it cannot be disclosed to outsiders who were not present at the meeting. This is seen as a serious disregard for trust.

4 . Rules of conduct at business receptions

At business receptions, your behavior at the table says a lot. It shows how meticulous you are about the details that should be an integral part of the life of any employee who wants to achieve and maintain a competitive level.

The conventions that you must follow during the reception depend on what kind of reception it is and what your role in it is.

4.1 PrulesAbusiness lunch

When meeting someone in a restaurant, wait in the lobby unless you have been asked not to.

If you are the first to sit at the table, wait for others and do not order a drink.

Before placing an order, carefully ask the person who invited you how much he expects to spend. Ask him: "What do you recommend?"

Order only the main food (salad, main course and drink). If the person who invited you offers dessert, order it.

The napkin should be placed on your lap after everyone is seated at the table. It can be folded in half. At the end of the meal, the napkin should be placed on the table to the right of the cutlery.

Before enjoying your meal, you should wait until everyone at the table has been served.

Offer common dishes to others first, and only then put food to yourself. Before serving yourself, offer the food closest to you to the neighbor on the left.

Eat at the same pace as the person you are dining with.

Solid food should be on your left, liquid food on your right.

Devices are used in accordance with their location, starting with the extreme ones and ending with those that are next to the plate. If you stop using the appliance from time to time, then put it only on the edge of the plate, but not on the tablecloth.

If there are olives with a stone in the salad, what should I do? For such cases, remember the rule: what gets into the mouth with the help of cutlery, with their help, is removed from the mouth. The bone taken out with a fork or spoon is placed on the edge of the plate.

To let the waiter know that you are taking a break, simply place the knife with the handle to the right, point toward you, the fork with the handle to the left and the prongs up.

If you need to leave the table for a short time, then do it during the change of dishes. When in this situation, place your napkin on the table to the left of your cutlery. This is another sign for the waiter that you haven't finished eating yet.

At the end of the meal, both devices are placed on a plate in parallel.

4.2 Councils what not to do at receptions

There are also some pitfalls in organizing a business lunch, for example:

To show that you do not know how to properly behave at the table: this will undermine your prestige.

Telling your interlocutor too much about the details of your personal life: this will destroy your professional image.

Drink too much alcohol: people may think that you are not doing well in this area.

4.3 Preception like "A labuffet"

In business life in recent years, a reception like “A la buffet table” has become very common. » . This type of reception has its own characteristics that make it attractive for both the hosts and the guests.

It is possible to invite significantly more guests to a buffet table than to a seated lunch held in the same room. Most business people value democracy, mobility of communication, less official atmosphere that characterize the rules and regulations of this form of reception. Guests who are not bound by seating at the table, its hierarchy, as at official celebrations, are free in their choice of location, interlocutors of interest to themselves. The buffet reception creates excellent conditions for its participants to establish new acquaintances, to consolidate and deepen business and personal relationships.

For a buffet table, as for most receptions without seating at the table, it is not necessary to come to the very beginning. It is considered normal to stay at the reception for up to 1.5 hours. The first guests gather within 15-30 minutes. Coming to the reception at the beginning and leaving it at the end is considered to be an expression of special respect for the hosts. Late arrivals and early departures good reasons) are considered as a guest's desire to emphasize a strained relationship with the hosts.

A gross violation of etiquette is the arrival at the reception of employees of representative offices, firms, etc. later than his leader. The departure of guests occurs in the reverse order: the management leaves first, followed by the rest of the employees of these organizations in order of seniority.

Arriving at a reception like "a la buffet", you must first find the owner and hostess, say hello to them. It is allowed to leave without saying goodbye at any time, within the framework of the order specified in the invitation.

“A la buffet” in French means “on the fork”, that is, there should be an appetizer on the table that can only be taken with a fork, and there is no food that needs to be cut with a knife.

4.4 Rules of etiquetteand receptions without seating

At receptions without seating, as well as at dinner, one should be able to behave with dignity, combining the obligatory observance of etiquette with pleasant ease.

Do not impose, taking advantage of the situation, your company to unfamiliar people, famous figures, seniors, foreign guests.

At such receptions, it is not customary to negotiate on the terms of the contract, money, etc., on which it was not possible to find common positions during official meetings. So, for example, in England you can’t discuss business after work, including at receptions.

You should not discuss acute political, religious, national issues, as well as your personal problems.

A common mistake is the desire of the representatives of the inviting party to group and discuss their affairs, instead of being hospitable hosts, paying attention to the invited, helping them get comfortable.

The host of the reception must have time to exchange a word with each of those present, so that everyone feels like a significant person.

A conversation with a specific interlocutor should not last more than 10 minutes, since the interlocutor you are interested in may have his own plans for contacts that evening.

Guests serve themselves - they come to the tables, take left hand a plate, put a fork on it, pick up snacks and move away so that others can come up for the same purpose. In order to keep the right hand free, it is wise not to overfill your plate with snacks, but leave room for a glass on it.

If you want to try another snack, you just need to go back to the table, take a clean plate and fork.

Used plates and glasses are either taken away by waiters or guests leave them on specially prepared trays and tables.

4.5 Rules of etiquette at the reception "lunch buffet» (Buffet)

Participants in a buffet lunch serve themselves: they take a napkin with their left hand, on which they put a plate with a knife and fork previously placed on it, and then put food on the plate. With the right hand they take a glass of wine, juice or some other drink. Waiter service can be arranged.

Having filled the plate, the guests move away from the table and sit down at small tables. You can also sit on sofas, in armchairs, trying to sit down with those people with whom you need to talk. Wines, cocktails and other spirits are displayed on the buffet counters and tables, they are poured by the waiters.

4.6 Business appearance requirementstricks

Etiquette and business protocol require that business people, when going to an appointment, strictly follow their rules.

For all appointments starting before 20.00 for men

You can wear a suit of any soft color. For receptions starting after 20.00, it is recommended to wear a suit in black or dark color. Sometimes the invitation specifies the dress code.

The jacket must be fastened with all buttons, except for the bottom, which is never fastened. You can unbutton your jacket during breakfast, dinner, lunch, that is, while sitting at a table or in an armchair.

For all kinds of receptions, it is recommended to wear a white shirt with a starched or soft collar and a tie of any color, but not bright or black. The last black is worn only as a sign of mourning or, if necessary, with uniforms.

For formal suits, it is recommended to wear low shoes or boots in dark brown or black. Sandals or sandals, boots with thick soles, sports shoes should not be worn at receptions. Patent leather boots are worn only with a tuxedo.

The color of men's socks should be darker than the color of the suit. Socks should be without pattern.

To the woman invited to the afternoon reception and cocktail,

it is recommended to wear clothes of strict, modest lines and moderate tones - a regular length dress, dress-suit or suit, unless otherwise indicated in the invitation. For receptions starting after 20.00, it is recommended to wear an evening dress (more elegant and open).

Shoes for women should be weekend - made of leather, suede on any comfortable heel. Evening shoes can be made of colored leather, thick silks, brocade, etc. The handbag should be small.

If the dress code is indicated in the invitation ("White tie" - white tie, which means tailcoat, "Black tie" - black tie, that is, tuxedo; "Evening dress" - evening wear, which also means tailcoat ), this requirement is mandatory. Ladies in such cases should be in evening dresses. Ladies' toilets should be elegant but modest. The ability to combine elegance with simplicity is most appreciated. It is not recommended to come to receptions with a lot of jewelry.

Conclusion

In conclusion, I note that the main features of diplomatic etiquette are the rules of courtesy not only in international communication, but also at home. But sometimes it happens that even a well-educated person gets into a difficult situation. Most often this happens when knowledge of the rules of international etiquette is necessary.

Communication of representatives different countries, different political views, religious beliefs and rituals, national traditions and psychologies, ways of life and culture require not only knowledge foreign languages, but also the ability to behave naturally, tactfully and with dignity, which is extremely necessary when meeting with people from other countries. This skill does not come by itself, it should be learned throughout life.

The courtesy rules of every nation are a very complex combination of national traditions, customs and international etiquette. And wherever you are, in whatever country you are, the hosts have the right to expect attention from the guest, interest in their country, respect for customs.

Intelligence should be not only in knowledge, but also in the ability to understand the other. It manifests itself in a thousand and thousand little things: in the ability to argue respectfully, to behave modestly at the table, in the ability to quietly help another, to protect nature, not to litter around oneself - not to litter with cigarette butts or swearing, bad ideas.

Bibliography

1. Morozov A.V. Management psychology. Textbook for students. - M.: Academic Project, 2003 - 288 p.

2. Semyonov A.K., Maslova E.A. Psychology and ethics of management and business. -M.: Marketing, 2000 - 200s.

3. Volkov G.M. Business Ethics: Tutorial. - M.: URAO, 2007 - 144 p.

4. Botavina R.N. Ethics of business relations: Proc. allowance. - M.: Finance and statistics, 2002. - 208 p.

5. Semnok A.K., Maslova E.L. Ethics of management: Proc. allowance. - M.: Dashkov i K?, 2007. - 272 p.

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Etiquette correct behavior at a ceremonial or official reception.

Some guests at the reception limit their knowledge of the etiquette of proper behavior at a gala or official reception to the ability to use cutlery.

But this is not enough.

You need to know some more generally accepted subtleties of etiquette:

You can sit down at the table only after the hostess or hostess invites you to the table.

A man, accompanying his companion to the table, should offer her his right hand

A man must help his companion to sit down by moving her chair away from the table, and only after that he can sit down himself.

You need to learn how to sit and behave at the table.

A tense posture, an unnaturally straightened back is a sign that the guest does not know how to sit. Etiquette requires a straight back and a free and relaxed posture.

Keeping your lower back pressed against the back of the chair and your feet fully touching the floor will help you sit up straight, even if you're not used to it.

You can not sit at the table, cross-legged or cross-legged.

Do not lean your chest on the table and do not put your elbows on the table, according to the rules of proper seating at the table, as required by etiquette, this can be done briefly between serving dishes.

In between meals, you can put your hands on your knees, and to make your posture more relaxed, lean the palm of your left hand on the edge of the table, and put your right hand on your knees.

It is not enough to know that it is customary to hold the fork in the left hand, and the knife in the right.

You need to know that etiquette prescribes some more subtleties of using cutlery:

It is not customary to pick up food from a common dish with your spoon or fork, usually it is taken only by those devices that lie next to the common dish,

Cutlery should be used in the order in which they lie next to your plate, starting with the last cutlery,

The fork and knife must be held without touching the prongs of the fork and the blade of the knife with your fingers, you cannot turn the fork into a spoon and pick up food from the plate with it, as if you had a spoon in your hands,

When taking a break from eating, put the cutlery on the plate crosswise, but not on the table,

If for some reason you only use a fork, then the knife should be placed so that it rests on the right edge of the plate with the blade away from you,

If you are waiting for the next course and have finished eating what you have on your plate, place the cutlery also crosswise. The fork should be laid with the convex side up, and the knife with the blade to the left. It is necessary to cross these devices in their upper part: the upper third of the knife and at the beginning of the teeth of the fork,

When you have finished eating and don't want anything else, place the cutlery on the plate in parallel - the convex side of the fork up and the blade of the knife to the left.

Mandatory attribute of table setting - napkins. They also need to be able to use:

Sitting at the table, you need to unfold the napkin, fold it in half and put it with a bend on your knees,

If you accidentally get your fingers dirty while eating, do not remove the napkin from your knees and wipe your hands with it, just gently wipe your fingers with the top half of the napkin lying on your knees,

If you want to wash down a meal with water or take a sip from a glass of wine, you need to lightly blot your lips with a napkin before doing so. Do not leave traces of food on the edges of a glass or glass, take a napkin from your knees with both hands, put the upper half of the middle of the folded napkin to your lips and blot them,

When you finish eating and are about to get up from the table, do not fold the napkin again as it lay before the start of dinner, it is enough to carefully place it on the table to the right of the plate, do not throw it on the plate,

Etiquette forbids tucking a napkin into the collar or tying it around the neck. But in other countries, for example, in Italy and France, napkins are tucked into the collar if soups or other dishes with sauces or gravies are served,

You should never take bread with a fork, take it with your hand. Place the bread on the special bread plate on your left. If such a plate is not supplied when serving, place a piece of bread on a paper napkin next to the plate,

Never bite off bread from a whole slice of bread, break off pieces from a slice with your right hand and send them to your mouth,

If you want to spread butter or caviar on bread, put a slice of bread on a plate or napkin and put butter or caviar on it,

Do not crumble bread into a bowl of soup or sauce. You can also not dip bread in sauce, wipe the leftover food on your plate with bread,

No need to stretch your hands over a neighbor's plate or across the table if some dish attracted you. Apologize and ask a neighbor to pass you this dish. Do not leave this dish next to your plate, pass it to be put in its place. Thank you every time for the service rendered to you,

When eating, do not blow into a plate or spoon, do not dangle the spoon in the plate to cool the soup,

Eat soup not from the end of the spoon, but from the middle,

Do not ask for a second portion, even if you liked the dish, if the hostess did not offer supplements,

Don't eat everything off your plate.

You should not reach across the table to clink glasses with those sitting opposite and, in principle, it is not customary to clink glasses at ceremonial receptions, they only raise their hand with a glass. Glasses of beer are never clinked.

At a crowded reception, you are surrounded by familiar and unfamiliar people. And here, too, there are rules of conduct that prescribe etiquette:

A man is charged with the obligation to show signs of attention to a lady sitting to his right. It doesn't matter if they know each other or not.

It is indecent to meet at the table. Especially with the guests sitting opposite. If you are interested in them, you can do this already getting up from the table, finding a person among the guests who can introduce you. Basic acquaintances and introductions should take place before the hostess invites to the table.

In building relationships at the reception, surrounded by strangers or unfamiliar people, plays a huge role your gaze and your gestures.

It is indecent to look intently at the interlocutor, a gaze can disturb him, cause him discomfort. Looking at the interlocutor, you need to look at his entire face, then, listening to him, you can also follow facial expressions, which will help you better understand not only the meaning of what was said, but also his attitude to what he says. Facial expressions and gestures help to understand whether a person is lying, hypocritical or sincerely believes in what he says,

Do not look askance or frowningly at those around you - such a look is perceived as unfriendly, do not look closely at the jewelry, hairstyle or clothes of the interlocutors or those around you, at the table do not look at how one of the guests is eating.

If you are a nervous person, used to gesticulating, fussing - watch your hands at the reception:

Do not constantly correct something in your clothes,

Do not wave your arms, avoid fussy movements,

Do not touch your interlocutor, your neighbor at the table, do not correct anything in their clothes, do not fiddle with anything in your hands: a handkerchief, a fork, a knife, a napkin, a lighter, a pack of cigarettes, etc.,

Move your chair as quietly as possible when you stand up or sit down,

Do not sway in the chair, swing your leg when you are sitting on the chair, do not tap your foot on the floor or on the leg of the chair,

When sitting, NEVER spread your legs wide, knees should be kept together, both for a man and a woman, the rest - ankles, feet - as convenient, crossing a little to the side (for ladies) or placing one foot in front of the other,

It is not customary to talk loudly or laugh at the reception, attracting the attention of everyone around you, it is also not allowed to whisper, usually the conversation is conducted in an undertone.

At ceremonial receptions, it is not customary to smoke during the dance and at the table.

Etiquette does not allow a woman to give a light to a man, a man, offering a light to another, must take his cigarette out of his mouth and put it in an ashtray. It is completely unacceptable to smoke in the face of another person, especially if someone who does not smoke approached you.

The rest, according to upbringing and general culture!

Have a nice reception experience!

“I have very simple tastes. The best is always good for me.”

Oscar Wilde.

A reception is a widely accepted form of organizing working meetings that allows discussing in a relaxed atmosphere topics that, for a number of reasons, it is undesirable to address at the official level.

So, techniques serve to establish, maintain and develop contacts between business partners and friends, officials and foreign colleagues, representatives of various institutions, firms and scientific and technical circles, cultural figures.

Receptions are held to commemorate any events, in particular holidays, anniversaries; in the order of rendering honors to outstanding persons, delegations, organizations; in honor of the signing of any documents, etc.

For a business person, the ability to combine work tasks with a meal is one of the most effective ways to achieve success.

In business life, breakfast, lunch, dinner play a significant role. Each option has its own rules. Of course, there are rules that apply in all cases, so to speak, universal, for example, general norms of behavior at the table, but there are also some subtleties that a business person should be well versed in.

Business lunch- a great opportunity to get to know your customers, colleagues, managers or subordinates. By the way, it is a business lunch that is considered the most decent for a business meeting between a man and a woman.

Since the success of a business today is almost entirely dependent on the ability to establish business relationships, the informal atmosphere and Extra time The money spent on lunch with a partner should be much more effective in promoting your career than short meetings in a rush, in the office, on the street, in public places or faceless phone conversations.

However, there are pitfalls in organizing a business lunch. Be wary: to show that you do not know how to properly behave at the table - this will undermine your prestige; to chat too much with the interlocutor about the details of your personal life - this will destroy your professional image;
drink too much alcohol - they may think that you have a problem with this; in addition, an immoderately drunk is also a problem for others: he is annoying, poorly managed, does not control his words and deeds.

There is one essential thing about business lunches that should not be forgotten: you should not throw the phrase “Let's have lunch together sometime” right and left to your business colleagues, unless you really have a firm intention to do so. In the business world, lunch is considered a serious event, and it is possible to put forward such an assumption only when you really want it, and you must immediately set a specific time and day.

An official reception is one to which those present are invited solely by virtue of their position.

Official receptions are divided into day and evening, with seating and without. TO daytime include techniques such as "Glass of champagne", "Glass of wine", "Breakfast".

A glass of champagne usually starts at 12 noon and lasts about an hour. The reason for organizing such a reception may be the anniversary of a national holiday, the opening of an exhibition, etc. Drinks and snacks are served by waiters. From the point of view of the organization, this is the simplest form of admission that does not require much and lengthy preparation.

A similar technique is the “Glass of Wine” technique. The name in this case emphasizes the special nature of the reception.

Breakfast is one of the most common types of formal receptions. It is arranged between 12 and 15 hours, more often at 12.30 or 13.00. The menu is made taking into account national traditions. Breakfast usually lasts an hour and a half, of which about an hour - at the table and about 30 minutes - for coffee, tea (coffee, tea can be served at the same table or in the living room).

Guests usually come to breakfast in casual attire, unless the dress code is specifically specified on the invitation.
In international protocol practice, it is generally accepted that daytime receptions are less solemn than evening ones.

Evening official receptions are of several types.
The "cocktail" starts between 17:00 and 18:00 and lasts about two hours. During the reception, waiters serve drinks and cold snacks (in the form of canapes - small sandwiches). Hot meals are available. Sometimes a buffet is arranged, where waiters offer drinks to those who wish.

Reception "a la buffet" is held at the same time as the "cocktail". However, at the buffet reception, tables with snacks, including hot dishes, may be served. Guests themselves come to the tables, pick up snacks and leave, giving the opportunity to others present.

One of the tables is for guests of honor - it should be located so that other guests do not have their backs to it.

Receptions such as "cocktail" and "a la buffet" are held standing. In both cases, in order to emphasize the special solemnity, champagne, ice cream, and coffee can be served by the end of them. If the reception is held on the occasion of a national holiday or in honor of a distinguished guest, a small concert or film screening is possible at the end of the reception. The solemnity of the reception can be emphasized by indicating a special form of clothing in the invitation.

Dinner is considered the most honorable type of official reception. It usually starts at 20:00 or 20:30, but no later than 21:00. According to Russian protocol practice, lunch can start at more early time. Lunch usually lasts 2-3 hours or even longer. After the table, at which the guests are about an hour, everyone goes into the living rooms for a conversation; coffee, tea are served here, in some cases they can be served at the dining table. In the case of a reception with seating at the table, guests gather at the appointed time in one of the rooms of the house where they are invited. They are served with soft drinks, beer, whiskey, juices, and sometimes other drinks. Guests can have their choice of drinks at the bar. Lunch often includes special form clothes (tuxedo or tailcoat - for men, evening dress - for women).

Dinner starts at 21:00 and later and differs from lunch only in the start time. In some countries, on especially solemn occasions, two receptions are held in a row: immediately after dinner, a “cocktail” or “a la buffet” reception is held for distinguished guests.

"Lunch-buffet" involves free seating at small tables of four to six people. Just like at a buffet reception, tables are set with snacks, there are buffets with drinks. Guests pick up snacks and sit down at their own discretion at one of the small tables. Guests can either be served with wines, or they stand on the tables. Tea or coffee is offered either at the same tables or in another room. Such receptions are often organized after a concert, watching a movie, during a break dance evening. In tropical countries, they are often carried out on outdoors- on the veranda or in the garden. "Lunch buffet" is less formal than lunch.

Evening receptions also include "tea", arranged between 16 and 18 hours, as a rule, for women. The boss's wife invites the spouses of the heads of firms with whom business contacts have been established for tea. For “tea”, one or more tables are laid, taking into account the number of guests. Sweets, cookies, fruits, drinks are served. Canapes are not excluded.

Unlike an official reception, in which all dishes and drinks without exception are served by waiters, a banquet reception is a form of service when cold snacks and drinks are put on the table in advance, and only hot dishes are served by the waiters. (It is with this form of guest service that the customer has to deal with when he celebrates an event in a restaurant.)

Each appointment is preceded by careful preparation. It is necessary to determine the type of official reception, taking into account the purpose for which it is organized, the venue, draw up a list of invitees, fill out and distribute invitations in advance, draw up a menu and seating plan at the table, if we are talking about breakfast, lunch, dinner.

If the reception is organized in a restaurant, then special attention should be paid to preparing the premises, setting the table, and instructing the waiters who will serve the reception.

When it comes to a reception with a large number of participants, a restaurant with a good and high service culture is chosen.

Drawing up a list of invitees is one of the most important elements of the preparatory work. The total number of those invited to the reception is determined Even with the most careful study of the list, it is impossible to avoid the fact that someone will not be able to attend the reception. This so-called dropout rate is taken into account when drawing up the cost estimate for admissions.

Modern international protocol practice testifies to the desire of countries to make official receptions modest, to avoid excessive splendor, to limit or exclude the supply of alcoholic beverages, to refuse too expensive and exotic dishes. Nevertheless, at an official reception, it is necessary to take into account the tastes of guests, their national and religious traditions. Consideration should be given in advance to those who eat only vegetarian food or who do not eat pork. Game is not served at the reception during the period of the ban on hunting.

The etiquette of official receptions implies the use of dishes good quality: crystal, porcelain, silver. Fresh flowers on the tables and in the living rooms give the premises a conviviality and coziness.

The practice of sending out written invitations to receptions has been established. It is best that they be made in a typographical way, while the name of the invitee, his position or rank, type of reception, day, hour and place of the event are entered by hand. When holding breakfast or lunch with seated guests, you should make sure in advance whether the guest will be able to accept the invitation, and only then send it in writing.

Invitations are usually sent one to two weeks before the reception. This allows us to hope that guests will be able to plan their time in such a way as to be able to arrive at the reception.

Once you receive an invitation, please read it carefully. This will save you from mistakes and embarrassing situations in which a person who does not understand the received invitation may find himself. Regardless of the language in which the invitation is written, it should be completely clear about the following: who is hosting the reception; for what reason; Where; When; what should be the dress code; whether an answer to the invitation is needed (often on invitation cards in the lower right corner are the letters RSVP: repondnz, s "il vous plaot - please answer).

The information refined as a result of such an analysis will help to make the right decision.

It is advisable to give a written response to an invitation with a “request to respond”, regardless of whether it is positive or negative. The answer is drawn up on behalf of the person who received the invitation in a third person, without a signature. It will not be a big mistake if the answer is given by phone (but in person). In some cases, the protocol provides for the procedure by which it is mandatory to send a written response (positive or negative) to an invitation to a reception hosted by the head of an official delegation, an official.

SAMPLE POSITIVE ANSWER
"The President of the German-Russian Cultural Foundation, Mr. O. Vogel, has the honor to acknowledge receipt of the kind invitation of the Mayor of Moscow, Yu.

SAMPLE NEGATIVE ANSWER
“Ambassador Extraordinary and Plenipotentiary Finnmlmy, in connection with his departure in the coming days on vacation, unfortunately, cannot accept the kind invitation of the Mayor of Moscow and his wife for breakfast on Friday, September 6 this year. in honor of the holiday of the city of Moscow"

In cases where the reception is given in honor of a person whose presence has been agreed in advance, the letters RSVP on the invitation form are crossed out and the letters “r.t.”, or “for memory”, or in English “to remind” (according to -French "roig titogge").

For receptions without seating at the table, it is not necessary to come to the very beginning. You can leave at any time. However, an important circumstance should be taken into account. If several guests are invited from one institution or department, then it is desirable that the lower in position come first. And vice versa, when leaving a reception, it is customary for representatives of one department not to leave it until the senior officer leaves. Staying at the reception later than the time specified in the invitation should not be. This would violate the etiquette of official receptions.

The organization of a formal dinner begins with the invitation of the person who will be the main guest at the dinner, and if he accepts the invitation, agreeing with him the date of the dinner. This is usually done at the next business visit to this person or during a special visit to him on this occasion.

An invitation must be made a month, if not earlier, before the scheduled date, since the schedule of business people today is very tight.

After the main guest has accepted the invitation, it is necessary to immediately draw up a list of guests for this dinner and, for the reasons indicated above, urgently send out invitations to them. As already mentioned, the main guest, despite the fact that he accepted the invitation, also needs to send an invitation - an invitation card in which the words “please answer” are crossed out and instead of them write “for memory”.

On the invitation card for an official reception, only the position of the invitee is indicated. Neither his surname nor the surname of his wife is spelled. In the text of the invitation, the form is usually used: "has the honor ...".

An invitation to a formal breakfast or lunch is addressed to a person, not to the position held by that person.

It will not be a mistake if you call the invited guests and find out if they would object to accepting the invitation, and if they agree, send them an invitation card in which the words request to answer should be crossed out and written for memory.

HOW TO MAKE A GUEST LIST

1. Determine the maximum number of guests you can invite. This will depend on the size of the executive spaces, especially the dining room and dining table. It is recommended to provide each guest at the table with approximately 70-75 cm along the length of the table. The tightness at the table, both for guests and for staff, is very inconvenient. In addition, when serving food, it creates a danger for any guest to be doused with sauce or gravy. In practice, such cases, although rare, do occur.
2. Before sending out invitations, it is recommended to estimate a plan for future seating at the table and, in case of difficulties in seating, for example, if you intend to invite people of the same seniority, make the necessary changes to the draft guest list.
3. It is very important to provide a relaxed atmosphere at dinner, conducive to frank conversations and statements. This can be achieved by selecting guests who are close to the main guest both in terms of business (service) interests, and by coincidence of views, or by personal sympathy, friendship. If people who are not close to the main guest and, all the more so, those who are oppositional, are invited to dinner, the dinner will be constrained and strained and will be reduced to a formal event.
4. It is advisable to invite junior employees of the company to dinners and, in general, to receptions in order to involve them in active work and, therefore, improve their business skills.
5. It is recommended that your firm's guest list be slightly larger than the "outside" guest list, by at least four junior employees. This will make it possible to put your people at the ends of the tables, since the extreme places are considered less honorable.
6. By the time the list of guests is approved, invitation forms printed in a typographical way should be ready.

When filling out invitations, it is very important not to distort the name, position or rank of the guest. Distortion can lead to the return of the invitation and, therefore, to the complication of the relationship.

Of course, you should not send an invitation "with wife" to a widow or single person. To prevent this from happening, it is necessary to have a file cabinet, a dossier and make changes to them in a timely manner.

Menu planning is not as easy as it might seem. It is necessary to take into account the composition of the guests in order to prepare dishes that correspond to their religious customs, national traditions or habits.

The breakfast menu includes one or two cold appetizers, one hot fish and one hot meat dish, dessert. Serving the first hot dish (soup) is not excluded. In conclusion, coffee or tea is offered. Before breakfast, soft drinks, beer, vodka, whiskey are served. Vodka can be served not before breakfast, but during it, with cold snacks. Dry white wine (chilled) is served with the fish dish, dry red wine (room temperature) with the meat dish, champagne with dessert, cognac or liquor with tea or coffee. Mineral water is served during the entire breakfast.

The lunch menu, based on local protocol practice or tradition at home, includes one or two cold appetizer dishes, soup, hot fish and hot meat dishes, and dessert. Before dinner, before inviting guests to the common table, light snacks may be offered: nuts, crisp potatoes, dough sticks, etc. After dinner - coffee or tea.

When guests gather, they are served an aperitif: vodka, whiskey, gin, campari and other spirits. At the dinner itself, vodka is served with an appetizer, sherry or Madeira with soup (very rarely), hot dishes and dessert - the same as for breakfast.

There is a practice, for example in France, when during the whole dinner for all dishes (grapefruit is included for a snack) only champagne is offered.

Seating at the table is a very important element in the organization of a formal dinner1, although it is difficult to say that in protocol practice it is “not very important”. There are no trifles in it.

The seating arrangement is based on one of the most important norms of the protocol - seniority. And not by age, although this is sometimes taken into account to some extent, but mainly by the official and social position of a person.

The following rules apply seating arrangements.

The places closest to the host and hostess are considered the most honorable (the place of honor at the table is the middle opposite front door, and if the door is on the side, on the side of the table that faces the windows facing the street). The farther the place is from these persons, the less honorable it is.

The place on the right hand (on the right side) is more honorable than the place on the left hand (on the left side).

Women are seated first on the right and left hand of the owner, and men from the hostess. Then the places alternate: next to the woman they put a man, and vice versa.

A woman is not assigned a place next to a woman, and a husband is not assigned a place next to his wife.
A woman is not offered a seat at the end of a table unless a man is sitting at the end of the table.

A married woman has the seniority of her husband.

If the mistress of the house is absent, her place may be taken by the wife of one of the diplomatic workers of the mission.

A seat opposite the host may be offered to the most honored guest.

Foreign guests of equal rank with guests - employees of a diplomatic mission - are given an advantage in seating arrangements.

When seating, it is necessary to take into account the knowledge of foreign languages ​​​​of the guests sitting nearby.

The diplomatic etiquette of official receptions provides for the following practice of designating places at the table. Seating and cover cards are made of small rectangular shape from thick paper, on which the names of the reception participants are written.

In the room where guests gather, or immediately in front of the entrance to it, guests are offered a seating plan. In accordance with it, each place at the table is indicated by a cover card. Guests are introduced to the seating plan. If there are difficulties, then it is necessary to contact the waiter or head waiter, who is obliged to indicate to the guest the place intended for him and escort him to him.

In order to facilitate the work on drawing up a seating project, it is recommended to divide the general list of guests into two parts - into foreign (not your) guests and into a list of guests from your side. Both lists are compiled according to the seniority of the guests.

In the dining room, the guest finds his place at the table and checks it on the card lying on the tallest glass or near the cutlery, where his name is printed, stands behind the back of his chair and waits for the invitation of the dinner hosts to sit down at the table. It is not customary to sit down before the host and hostess sit down.

During lunch, it is recommended that the head waiter (maitre d') signal the waiters to change dishes only after all the guests have eaten the served dish. This is especially important when serving dessert. The host and hostess should not leave the table until they are sure that all the guests have eaten ice cream.

Speeches and toasts are made depending on the event on the occasion of which the dinner is given, on the local protocol practice, and also by prior arrangement with the main guest.

Both speeches and toasts are made after dessert before champagne, when it is poured for all guests.

At mass receptions, toasts are rarely pronounced. In some countries (for example, in Great Britain, the Netherlands), according to the established tradition, towards the end of the reception, a toast is provided in honor of the monarch and the national anthem is played. The departure of a guest from a reception prior to this ceremony may offend the hosts. As for receptions with seating at the table, here the attitude towards toasts can be different. Sometimes (more often in Moscow) at mid-level receptions, a lot of toasts are pronounced throughout the feast by both hosts and guests. But more often, and this, apparently, is more rational, there is one exchange of toasts - under champagne. The host is the first to make a toast, addressing the main guest, and then he makes a return toast. These toasts emphasize the main meaning of the reception, focusing the attention of the guests on it. With this order, the whole course of the reception is calmer and more natural. Simply put, the abundance of toasts sometimes interferes with communication, and sometimes the toast catches the invitees at the moment when they are eating the next dish.

After dinner, guests are invited to other representative rooms, where they are offered coffee and tea. From alcohol liqueurs and cognac are offered, juices and mineral water are also served. There is no strict seating arrangement for coffee and tea. Guests are seated at small tables, choosing neighbors they are interested in for a conversation.

The guests disperse after the main guest has left. On the eve of dinner or on the day of the dinner, the host usually gathers all his guests in order to provide for their personal attention to the invited guests, to determine the direction of the conversations.

In order for the reception to be successful, it is necessary not to miss a single, even the smallest, detail during its preparation and conduct. So, it is necessary to think in advance where the guests will park their cars, and perhaps someone should be entrusted with the care of this at the entrance of the house where the reception takes place.

Guests are met at the entrance to the premises by the host with the hostess or one host if the wives are not invited. Handshakes are exchanged, congratulations are pronounced, if the reception is dedicated to a solemn date, you can exchange a few words, but in no case should you start a long conversation with the owners when entering the room. This can be inconvenient for other guests, as they will have to wait until the conversation is over.

If a reception is given with seating at the table, then the number of guests, as a rule, will be less than at a mass reception of the "buffet" type. In this case, the hosts should allocate their time before the invitation to the table in such a way as to pay attention, if possible, to all those invited, at least briefly talk with each.

At a large buffet reception, these possibilities are limited. Here you should pay maximum attention to the main guest and his "team". A very common mistake at such receptions is the desire of the representatives of the inviting party to group and discuss their affairs instead of paying attention to the guests, helping them get comfortable, offering drinks and snacks.

Guests should not try to discuss any serious issues with the hosts: after all, they have many concerns, and they should be equally available to everyone.

Before being invited to the table and after leaving the table, over tea or coffee, men and women form their groups. Important political issues can also be discussed here, but mostly issues of a more general nature.

At business receptions, your behavior at the table says a lot. It shows how meticulous you are about the details that should be an integral part of the life of any employee who wants to achieve and maintain a competitive level.

The conventions that you must follow during the reception depend on what kind of reception it is and what your role in it is.

Business lunch rules

When meeting someone in a restaurant, wait in the lobby unless you have been asked not to.

If you are the first to sit at the table, wait for others and do not order a drink.

Before placing an order, carefully ask the person who invited you how much he expects to spend. Ask him: "What do you recommend?"

Order only the main food (salad, main course and drink). If the person who invited you offers dessert, order it.

The napkin should be placed on your lap after everyone is seated at the table. It can be folded in half. At the end of the meal, the napkin should be placed on the table to the right of the cutlery.

Before enjoying your meal, you should wait until everyone at the table has been served.

Offer common dishes to others first, and only then put food to yourself. Before serving yourself, offer the food closest to you to the neighbor on the left.

Eat at the same pace as the person you are dining with.

Solid food should be on your left, liquid food on your right.

Devices are used in accordance with their location, starting with the extreme ones and ending with those that are next to the plate. If you stop using the appliance from time to time, then put it only on the edge of the plate, but not on the tablecloth.

If there are olives with a stone in the salad, what should I do? For such cases, remember the rule: what gets into the mouth with the help of cutlery, with their help, is removed from the mouth. The bone taken out with a fork or spoon is placed on the edge of the plate.

To let the waiter know that you are taking a break, simply place the knife with the handle to the right, point toward you, the fork with the handle to the left and the prongs up.

If you need to leave the table for a short time, then do it during the change of dishes. When in this situation, place your napkin on the table to the left of your cutlery. This is another sign for the waiter that you haven't finished eating yet.

At the end of the meal, both devices are placed on a plate in parallel.

Ethics - (the doctrine of morality, morality) - a system of norms for the moral behavior of people, their social duty, their obligation in relation to each other.

Etiquette (from French) - means demeanor.

Etiquette is a set of rules of conduct relating to the external appearance of attitudes towards people.

Modern Business Etiquette is the ability to adapt to a specific life situation without losing one's social status.

Business etiquette regulates the behavior of people in the service, in public places and on the street, at various kinds of official events - receptions, negotiations.

tricks

Our time is marked by the expansion of political, economic and cultural ties with foreign countries, the creation of joint ventures with foreign firms, which contributes to the growth of communication between people from different countries at all levels. Receptions are one of the forms of business communication between people.

A reception is a meeting of invited persons (usually with officials) at someone's in honor of someone or something. Distinguish receptions business and solemn.

Business receptions are associated with the invitation of representatives of a particular company. They are organized in order for the parties to receive advice on a particular issue, as well as on the occasion of the creation of a joint venture by them, for example, or in honor of the opening of a joint exhibition, etc. Such receptions are usually agreed by phone or in writing, stipulating exact time and the number of guests.

Guests are invited either to a room specially designed for this purpose (negotiation or reception room), or to the reception organizer's office. In this case, a table for the reception participants is attached to the desk. On one side of the table, the invitees are seated, with the leader in the center, and on the other, the reception organizer (opposite the leader of the invitees) and other employees participating in the negotiations sit down.

During the reception, the leader should not sit at his desk, so as not to oppose himself to the rest of those present.

The representative of the host party meets those invited at the entrance to the institution, indicates where the wardrobe is, helps the ladies take off their coats and escorts them, and he himself goes in front, to the reception room or to the host's office.

The reception organizer meets the arrivals at the entrance, without leaving the premises, and greets each of them. In this case, the head of the arrivals represents each of the arrivals.

The reception organizer, after all those present have taken their places at the table, introduces his employees to the guests (and there are usually as many of them as those invited), each of whom at the same time greets the guests with a tilt of his head.

Then negotiations begin.

At business receptions, in addition to the items necessary for negotiations (writing paper or notepads, pencils or pens) and laid out on the table so that it is convenient for each participant to take them, refreshments are provided, as at ceremonial receptions.

As a treat, mineral and fruit water are placed on the table before the guests arrive. Additionally, cigarettes and matches are laid out. Accordingly, there should be bottle openers and ashtrays on the table. Sometimes the traditional treat is supplemented with coffee or tea, and in some cases with cognac. They are served at the signal of the organizer of the reception.

Usually, business receptions last no more than an hour.

Solemn receptions, depending on what event was the reason for their organization, and the composition of the participants in whose honor celebrations are organized, are official and unofficial.

Receptions are official when those present are invited to them due to official necessity.

Official receptions are arranged in honor of the arrival of the head of a foreign state or government, diplomatic and other official representatives. The reasons for them can also be national and state holidays, anniversaries, as well as congresses, symposiums, conferences, opening and closing international exhibitions, signing contracts, trade agreements.

Informal receptions are organized for friendly meetings, family celebrations, weddings and other traditional holidays.

Receptions in honor of or with the participation of official foreign representatives are usually called diplomatic. They allow you to show courtesy, attention, respect and hospitality towards individuals- to the head or members of a foreign government, diplomatic representatives, scientists, cultural figures, etc., as well as various official organizations.

In the diplomatic practice of communication, there are various techniques. Here are some of them:

Reception "A glass of champagne" - on the occasion of a national holiday, the departure of an ambassador, in honor of a delegation, etc. At this reception, guests are served champagne, toasted nuts, chocolate, and sometimes small cakes.

At the "Glass of Wine" reception, guests are served wine, various canapes, tartlets, fruits.

The "Barbecue" reception is held outdoors during the summer, usually on Sundays. Grilled meats, wines and soft drinks are served.

Most often, diplomatic receptions are organized as invitations to breakfast, lunch, tea or dinner (banquets).

The most common time for a diplomatic breakfast is from 12 to 13 hours. It usually lasts 1-1.5 hours, 45-60 minutes of which guests spend at the table.

Lunch starts between 19:00 and 21:00 and lasts 2-2.5 hours, while guests spend all the time at the table.

Guests are invited for tea by 3-4 pm. It usually lasts 1.5-2 hours, of which guests spend about an hour at the table.

Dinner is served after 21:00.

Each of these techniques usually consists of two parts.

The first is a meeting, greeting and gathering of guests, private and general conversations, a preliminary acquaintance of the invited with their places at the banquet table, an aperitif.

The second is a banquet, most often at a full-service table or a buffet banquet.

For receptions, banquets, it is necessary to have two adjacent halls: one for receiving and gathering guests, the other for a banquet.

In the hall for receiving and gathering guests, called the entrance hall, they put several chairs, a round table covered with a tablecloth, on which they put cigarettes (in packs or cigarette cases), matches, cigars in boxes, scissors for cutting the ends of cigars, ashtrays, put candelabra with lighted candles . The room is usually decorated with fresh flowers in baskets or tall vases.

To familiarize guests with their places at the banquet table in the entrance hall, a reduced layout of the main table is placed in a conspicuous place, on which cards are placed indicating the surnames, names and patronymics of each guest in the order that strictly corresponds to their places at the banquet table. An arrow made of plastic or other material is placed in the center of the table, showing the direction in which the table is located, and the sequence of placement of seats at the table in the banquet hall, starting from the front door.

If the banquet is held simultaneously in several halls, each of which has several tables, a different system of preliminary acquaintance of guests with their places is recommended. In the entrance hall on a stand located in a conspicuous place, a list of participants in the reception is posted indicating the last name, first name and patronymic of each participant, the number of the hall or its name, table numbers and place. Here, on the table, each of the guests will find a schematic plan for the location of banquet halls, tables in each of them and their seat number.

Before inviting guests to the banquet hall in the entrance hall, they are offered an aperitif.

Aperitif - a drink (drinks) that is recommended to guests to quench their thirst and stimulate appetite. As aperitifs, soft drinks, juices and wine and vodka products are offered. From soft drinks mineral table waters are served - Narzan, Moscow, Dzherma, etc., as well as carbonated water and other carbonated drinks, and unsweetened ones, since sugar reduces appetite, and ordinary chilled water with ice.

The best juices for an aperitif are: lemon, grapefruit, pomegranate, tomato, grape (from unsweetened grape varieties), etc.

From wine and vodka drinks, such as vermouth (by the way, it is considered the best drink for an aperitif), champagne (dry or semi-dry), natural wines (white or red), as well as cognac and vodka are used as an aperitif.

There are three types of aperitifs: ordinary, combined and mixed. Ordinary is an aperitif consisting of one drink when served, for example, only vermouth or, say, champagne (Fig. 1).

Rice. 1.

A combined aperitif is several drinks poured into glasses, glasses, piles, for example, mineral water in glasses, juice in glasses, wine, or cognac, or vodka, in appropriate glasses (Fig. 2).

Rice. 1.

Mixed aperitifs are specially prepared mixtures of various drinks, such as unsweetened cocktails.

Aperitifs are served to guests on small trays covered with napkins.

Sliced ​​lemons, olives, almonds and other nuts are often served as appetizers as appetizers.

I must say that receptions often end with the serving of cocktails or other aperitifs, and then coffee is offered to guests. However, as a rule, ceremonial receptions end with a banquet, for which all guests are invited to the banquet hall by the reception organizer or, at his signal, the head waiter, if the banquet is held in a restaurant.

The time spent in the reception hall (anteroom) is used by many to get acquainted with business people and establishing business relationships with them.

What should everyone invited to a gala reception know and be able to do?

First. Not only do not be late for an appointment, but, on the contrary, be 5-10 minutes, and for a big reception - 10-15 minutes before the appointed hour.

Second. At the entrance to the reception hall (anteroom), greet the host with a tilt of the head, and when extending their hands and shaking hands.

Third. You should not linger for a long time near the host and occupy him with questions and any kind of conversation, as this will distract him from other guests.

Fourth. Moving away from the host, greet all previously arrived guests with a tilt of the head.

Fifth. Seeing a friend in the hall, go up to him and shake his hand. If you have already greeted the rest of the guests, then you can stop with this human lung conversation.

Sixth. At a convenient moment, go to the layout of the banquet table or to the list of participants with the table layout and seat numbering and remember the table number and your seat number, specifying from the layout on which side of the table your seat is and how far it is from the end of the table. It is also necessary to remember who will be Fig. 15. Serving a combined aperitif sit at the table to your right, his name and patronymic.

Seventh. If an unfamiliar woman is sitting to your right, you need to ask one or another acquaintance who knows this lady to introduce you to her.

If your neighbor is a man, then it is allowed to get to know him without intermediaries.

Eighth. The aperitif at such receptions is served by the waiters. As soon as the waiter approaches you, you, having learned from the lady that she wants to drink, serve her the appropriate aperitif, and then choose a drink for yourself. Empty dishes should be placed on a special tray for used dishes, which is located on a separate table or on a table with cigarettes. In this case, you can offer the lady, your companion, canapes or nuts, which, as a rule, are served with an aperitif.

Ninth. After being invited to the table, you offer the lady your right hand and go with her to the banquet hall for the banquet host and the main guest.

Approaching the table, pay attention to small cards, also known as cover cards, with surnames and initials, and sometimes positions, which will help you orient yourself.