Rules of conduct at business receptions. Rules of Conduct at Receptions General Rules of Conduct at Receptions

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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

official receptions are very important both for the development of business relations and for the establishment of 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 obligatory response (to a letter, note, sent business card, to 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 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. Majority business people appreciates democracy, mobility of communication, less semi-official atmosphere that characterize the rules and regulations of this form of admission. 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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Table conversation

An indisputable rule of etiquette is that people sitting at the table should carry on a conversation. Sitting around and not talking is extremely impolite. There are firm rules of etiquette according to which it is necessary to talk to both neighbors (even if one of them is unpleasant for you), and you can talk not only with immediate neighbors, but also with the closest neighbors. However, talking across the table is impolite.
Strangers sitting next to each other usually introduce themselves. For example, taking a card with your last name lying on the table, show it to the person sitting next to you and say: "This is my name." Then they look at the card of the neighbor (neighbor). But you can get acquainted and introduce yourself in the usual way. At the table, they conduct an easy, relaxed conversation that does not interfere with food. For a livelier conversation, breaks between meals are used. Difficult problems are not discussed and disputes are not conducted.

Smoking

There is a general rule that no smoking is allowed in a non-smoking room. In the presence of women, a man, before smoking, asks her permission. A pipe smoker always asks the hostess or owner for special permission, even if others are already smoking cigarettes.
Cigarettes, cigars and cigarettes are offered only from a pack or box. Take them carefully, trying not to touch others. The tip of the cigar is not bitten off, but cut off with special scissors or a knife.
If the one who offers to smoke takes a cigarette himself, he is supposed to start a fire.
If the offerer manages to light a match earlier, there is a custom to take it from the offeror's hands, bring it to his cigarette, and only after that light up his cigarette. It is not customary to give a light from a burning cigarette.

Smoke is released in the direction where it does not interfere with those present. If the tobacco crumb has got into the mouth, they do not spit it out, but push it out with the tongue on the lip and remove it with a handkerchief. It is not customary to talk with a cigarette in your mouth. When greeting, a cigarette or pipe is taken out of the mouth. The ashes are thrown into the ashtray. Dinnerware is not used for this. If you need to put aside a cigarette for a minute, it is placed on the edge of the ashtray, and not on the edge of the plate or table. Having finished smoking, the cigarette is extinguished in an ashtray so that it does not smoke. An educated person will never put out a cigarette on any household item: on a bench, chair leg, wall, etc.
If an ashtray is missing, don't hesitate to ask for it. >However, be aware that the lack of ashtrays on the table may mean that the host (hostess) prefers that guests wait until cigarettes are served. During breakfast, lunch or dinner, they usually smoke no earlier than when coffee or tea is served. In any case, smoking at the table is allowed only with the permission of the hostess or the owner and those present. You should always remember that in some states there may be smoking rules that differ from the general rules. For example, in the UK, especially at official receptions, smoking is allowed only after a toast to the Queen's health.

Departure from reception

Rising from the table, they do not leave the chair set aside, but move it to the table without noise. If women are present at the reception, then men help their neighbors to stand up. To do this, the man gets up a little earlier than the woman sitting next to him and, as soon as she rises from the chair, pushes him away. When the woman gets up, the man silently puts the chair back in place and accompanies the one who left the table.
When preparing to leave the reception, the conversation is not suddenly interrupted, it is brought to its logical conclusion and the interlocutor is told "Goodbye".
If they leave a group of people, make a slight bow and say "Goodbye" to someone who is in this moment looks at you.
It is impolite to draw attention to your care. With early (inconspicuous) leaving, they usually choose the moment to say goodbye to the hostess (owner).

Business communication includes conversations not only at the conference table and negotiations, but also the discussion of issues at business receptions in combination with a feast. Communication in an informal setting often has a significant effect. At business receptions, people get to know each other, establish primary contacts, which can later turn into long-term business cooperation. Relaxing in informal conditions, they exchange additional information among themselves on issues of interest to them, get to know each other better, find common ground in their interests, which is useful in finding compromises necessary for concluding deals and contracts.

Business receptions are formal and informal. The first ones are arranged by heads of state, governments, consulates, military attachés, trade missions on the occasion of national holidays, stays of state leaders, foreign delegations, opening of major exhibitions and conferences, conclusion of international agreements. Other business receptions are considered informal. Official receptions are usually held according to the rules of diplomatic protocol and etiquette. Firms adhere to the same etiquette rules when organizing receptions in honor of their foreign colleagues.

Receptions are divided into daytime and evening, receptions with seating and without seating at the table.*

* Solovyov E.Ya. Modern etiquette and business protocol. 3rd ed., revised. and additional M., 2000. S. 32-34.

Daytime receptions include breakfast, lunch, “a glass of champagne”, “a glass of wine”, etc. In international practice, it is generally accepted that daytime receptions are less solemn than evening ones.

Breakfast- arranged between 12.00 and 15.00 hours, most often from 12.00 to 13.00 hours. Informal business receptions are outside the time frame of diplomatic protocol. So, if official receptions are arranged from 12 o'clock, then the first reception - breakfast - by a business person can be organized at 8 o'clock. Such an early time is dictated by the busyness of businessmen.

The breakfast menu is compiled taking into account the traditions and customs existing in the country and, as a rule, consists of one or two cold appetizer dishes, one hot fish dish, one hot meat dish and dessert. It is not customary to serve first courses (soups) for breakfast, although serving them will not be a mistake. After breakfast, coffee or tea is served. Before breakfast, a cocktail, dry wine, juices are served, during breakfast - mineral water, and sometimes juices. After all the guests have eaten, the host (or hostess) is the first to get up from the table and invites the guests to go to another room where coffee is served. The duration of breakfast is 1-1.5 hours (approximately 45-60 minutes at the table and 15-30 minutes for coffee). The initiative to leave breakfast is up to the main guest. The dress code for breakfast is in most cases a casual suit, but on formal occasions it can be a tuxedo. Usually, the dress code is specified in the invitation.

A business conversation usually begins after the first cup of tea or coffee.

Second breakfast - lunch- coincides with the breakfast of the diplomatic protocol. It starts from 12 to 13.30 and lasts 1-1.5 hours. The official breakfast is held with the seating of guests, i.e. each guest is given a place at the table according to his official position. He will find out where to sit in the seating plan, which is posted or located on a separate table in the living room. A cover card with the name will also be located near his device or lie on the tallest glass.

The lunch menu usually includes one or two cold appetizers, two hot dishes (meat and fish), and dessert. First courses are usually not served. Before lunch in a separate room they can treat you with an aperitif, t. appetite stimulating drinks. It can be juice, mineral water and alcohol. At the end of lunch, dessert, tea or coffee are served in this or a separate room.

Reception "Glass of champagne"- in business, including diplomatic protocol, it starts, as a rule, at 12.00 and lasts about an hour. Unlike breakfast, this reception is more modest. The reason for such a reception may be the signing of a contract, the departure of guests, the opening of an exhibition.

From the point of view of organization, this is the simplest form of admission that does not require much and lengthy preparation. It is carried out standing. Champagne or wine is served with small sandwiches, cakes, nuts, as well as coffee or tea, cookies, sweets. Drinks and snacks are served by waiters. The invitees come in casual clothes. A similar technique is the “glass of wine” technique. The name in this case emphasizes the special nature of the reception.

Tea- arranged between 16.00 and 18.00 hours, as a rule, only for women. For example, the wife of the Minister of Foreign Affairs arranges tea for the wives of the heads of diplomatic missions, and the wife of an ambassador arranges tea for the wives of other ambassadors. There are cases of invitations to tea as well as men. For tea, one or more tables are laid, depending on the number of invited persons, confectionery and bakery products, fruits, dessert and dry wines, juices and water are served. Snacks (sandwiches with caviar, fish, cheese, sausage) are rarely served at tea, and if served, then in small quantities.

The duration of tea is 1-1.5 hours. The dress code is a casual suit or dress.

Techniques like "jour fix"- arranged once a week on the same day and hour throughout the autumn-winter season (from autumn to summer). Invitations to such receptions (Wednesdays, Thursdays, Fridays) are sent out once at the beginning of the season and are valid until the end of the season, unless a special notice of a break follows. In terms of time, food and dress code, this reception does not differ from tea. Sometimes such receptions take the form of musical or literary evenings. Men are also invited to the "jour fix" receptions.

Cocktail or buffet receptions- arranged in the time interval from 17.00 to 20.00 hours and last 2 hours. Refreshments at the buffet table are organized according to the type of the so-called "buffet". As a rule, various cold snacks are offered, confectionery and fruits. Sometimes hot appetizers are also served. The guests, approaching the table, put a napkin on their hand, put a plate with a fork on it, put food on the plate and, stepping aside, eat standing up. The same goes for drinks. Having eaten a fish dish and going to take a meat one, the plate and fork are changed.

At receptions of this type, alcoholic drinks are displayed on tables or, being poured into glasses, are carried by waiters. Sometimes a buffet is arranged in one of the halls, where waiters pour drinks for those who wish. Champagne may be served at the end of the reception followed by coffee.

Dress code - casual suit or tuxedo, depending on the specific occasion and indications to this effect in the invitation.

The difference between a cocktail and a buffet is that the latter serves more food and drinks. Forks are not used in cocktails. They are replaced by wooden or plastic sticks or small forks. Recently, these two types of receptions are increasingly combined under the name "buffet". Their menu includes a variety of drinks, cold and hot snacks, dessert, tea, coffee.

You can be late for the buffet or leave earlier, with the exception of those in whose honor the reception is organized. A short stay of a guest at a buffet table is perceived as a demonstration of a cold or strained relationship. If employees of the same company are invited to the reception, then, according to business etiquette, it is necessary that subordinates do not come later than the leaders. However, ordinary employees may leave the reception later than their superiors. During the reception, active business and secular communication takes place, acquaintances are made and contacts are established. It is not necessary to spend time with the same interlocutor.

Evening, more solemn receptions include lunch, lunch-buffet, dinner.

Dinner- starts from 20.00 to 21.00 hours. Lunch menu: one or two cold appetizers, soup, one hot fish dish, one hot meat dish, dessert. After dinner, coffee or tea is served in the living room. Before dinner, guests are offered a cocktail. The lunch menu differs from the breakfast menu in that soup is served after cold starters. Guests are offered vodka or tinctures (chilled) for cold appetizers, dry white wine (chilled) for a fish dish, dry red wine (room temperature) for a meat dish, champagne (chilled) for dessert, cognac or liquor for coffee ( room temperature).

Lunch usually lasts 2-2.5 hours, while at the table about 50-60 minutes, the rest of the time is in the living rooms.

Dress code - dark suit, tuxedo or tailcoat, depending on the specific occasion and indications in the invitation; for women - evening dress. On some official occasions, a buffet reception is held immediately after dinner. The guests who were present at the dinner, at the end of it, are sent to the reception “a la buffet”. This combination of receptions is organized mainly in connection with the stay in the country of a foreign statesman or a foreign delegation, in whose honor a dinner is given. The dress code is the same as at dinner.

You can't be late for lunch. In case of delay, be sure to apologize to the owners.

Dinner- starts at 21.00 and later. The dinner menu and wines are the same as for lunch. Dress code - dark suit, tuxedo or tailcoat; for women - evening dress. Dinner differs from lunch only by the start time - not earlier than 21.00.

Evening reception "a la buffet"- Arranged on especially solemn occasions (in honor of the head or prime minister of a foreign state, a foreign government delegation, on the occasion of a national holiday, etc.). Starts at 20:00 and later. The treat is the same as at a cocktail or buffet reception, but more varied and plentiful.

Dress code - dark suit, tuxedo or tailcoat; for women - evening dress.

lunch buffet involves free seating at small tables of four to six people. As well as at the buffet reception, tables are set with snacks, there are buffets with drinks. Guests pick up snacks and sit at one of the tables at their discretion. This kind of reception is often organized after a concert, watching a movie, during a break dance evening. The lunch buffet is less formal than lunch.

Varieties of techniques- film screenings, musical and literary evenings, friendship evenings, meetings for playing golf, tennis, chess, and other sports games. These events are usually accompanied by a light meal. The dress code for such events is a casual suit; for women - a suit or dress.

For all receptions should be thoroughly prepared. Lists of guests are compiled in advance, invitations are sent on printed forms with inscribed names. It is better to do this 10 - 12 days in advance so that the person who received it can adjust their time. Received an invitation with letters r. s. v. p., which in French means “request to answer” within 3-5 days, they respond to it with a letter, postcard, less often calling card with letters R. G. If the invitation contains a phone number, then they inform about participation (non-participation) by phone.

After receiving answers to invitations, the hosts draw up a seating plan. This takes into account the rank of the guests, as well as the fact that men should sit interspersed with women, and employees of the same company or members of the delegation should not be nearby. You can not seat one woman at the end of the table. The last one on the list should be a man.

The most honorable place at the men's reception is to the right of the host, and with the participation of women - to the right of the hostess. To the left of them are less honorable places. If the hosts (spouses) are sitting side by side, then the wife of the main guest will sit to the left of the host, and the main guest will sit to the right of the hostess. The rest are placed on both sides according to rank. The first to come to the table is the host with the first lady, then the main guest with the host's wife. The hostess is the first to leave the table, of course, when she is convinced that the guests are already full. Leaving the hostess's table is a signal for the end of the feast, but not the reception. The next day, guests send written thanks to the hosts for a pleasant time spent.

For breakfast, lunch, dinner or any other type of reception, in the invitation to which you are asked to respond, you must arrive exactly at the time indicated in the invitation. Being late is considered a violation of etiquette and can be perceived negatively and even with resentment. If several representatives from the same department or institution are invited and they come to the reception together, then it is customary for the juniors to enter first, and then the seniors. For receptions held without seating at the table, the invitation for which indicates the time of the beginning and end of the reception (17.00-19.00, 18.00-20.00, etc.), you can come and go at any hour within the time specified in the invitation. It is not necessary to come to the beginning of the reception, just as it is not necessary to be at the reception until the end. It is believed, however, that the arrival at such a reception at the beginning and the departure from the reception at its end are an expression of the especially friendly attitude of the guest to the host of the reception. And, on the contrary, if there is a need to show or emphasize the coldness or tension of relations with the reception organizer, it is enough to stay on it for 15-20 minutes and, having said goodbye to the host, leave.

feast along with communication is the most important part of business receptions organized both in institutions Catering, and in offices and houses of businessmen.

Before receiving guests, along with other preparatory measures, it is necessary to arrange the table correctly from the culinary, etiquette and aesthetic positions: cover it with a tablecloth, arrange plates, dishes for drinks, spices, and arrange food utensils.

The first requirement for them is that they must be spotlessly clean. A carefully ironed tablecloth covers the table so that its central folds run strictly along the longitudinal and transverse center of the table. At the dining table, its edges should hang down by 25 - 30 cm, at a reception of the "buffet" type - do not reach the floor by 5 - 10 cm.

Opposite each chair, 2 cm from the edge of the table, plates are placed: a stand and a snack bar with a diameter of 20 cm on it. To the left of the snack bar, a patty plate is placed at a distance of 5 to 15 cm, its center should coincide with the center or edge of the stand plate.

A napkin folded four times, a triangle, a fan, etc. is placed on one of these plates. To the right of the plate, at a distance of about 0.5 cm, knives are placed with the tip to it, and forks are placed to the left with the tip up. The number and value of these devices depend on the dishes served on the table. At the same time, there should not be more than four on the right and three on the left. Starting from the plate, they put a table knife and a fork for meat dishes, followed by a knife and fork for fish and then for snacks. If the soup is served in deep bowls, then a tablespoon is placed between the snack knife and the fish knife, if in cups, then a dessert spoon.

The presence of dessert devices on the table depends on the dessert dishes offered to guests. If, for example, only compote is served, then in front of the plate they put a dessert spoon with the handle to the right, if fruit, then a dessert fork with the handle to the left and a knife with the handle to the right. Accordingly, the menu is placed on the table and dishes for drinks. It is located in front of the plate in one or two rows. The row can start from its central axis or from the intersection of conditional lines coming from the edge of the plate and the nearby knife. In a complete set, serving dishes for drinks may look like this: in the first row from the guest, from left to right, they put a glass for vodka with a capacity of 50 ml, a glass for Madeira, port wine and dessert wines - 75 ml and a glass for mineral and fruit water, in the second row - a Rhine wine glass for white table wine (100 ml), a lafite glass for red table wine (125 ml) and a champagne glass (125-150 ml). For liquor, a glass with a capacity of 25-30 ml extended upwards is served with tea; for cognac, a glass with a capacity of 75-250 ml is placed with coffee. Salt and spices are placed opposite the forks.

For tea or coffee, place a cup and saucer 4 cm from the edge of the table with the handle to the left. The spoon is on the saucer to the right of the cup. A saucer for a cake is placed to the left of the cup, a fork or spoon for cakes is placed next to them.

The hostess sits first at the table in all cases. She invites guests to take their places. Men, before sitting down at the table, help the ladies in the neighborhood sit down. At the same time, they move the chair away from the table, and then move it to the feet of the woman.

It is not recommended to create cramped places at the table. Crowding leads to inconvenience for both guests and staff. According to etiquette, the distance between cutlery should be at least 60 cm. If possible, the table should be decorated with fresh flowers. At official business receptions, all dishes are served by waiters from the hands.

When compiling the menu, it is recommended to take into account the tastes of guests, their national and religious traditions and other points. It would be remiss to include game on the menu at a time when hunting for it is prohibited in the country, or meat on fast days, or pork when Muslims are among the guests, etc. On the other hand, a vegetarian guest will be pleased when served a vegetarian meal.

It is necessary to sit on a chair in such a way that it is convenient to eat, relax and at the same time not interfere with those sitting next to you. At the same time, you should keep your posture, do not fall apart and do not slouch. The torso from the edge of the table is at the width of four folded fingers. Before eating, the hands are on their knees, and while eating, they are slightly pressed to the body. You can only lean on the table with your wrists. A napkin designed to protect clothes and wipe lips, folded in half, is placed on your knees.

Sitting at the table, you should discreetly consider its serving and outline what dishes you will eat and drink. Having chosen a snack, they take a common dish with their left hand, and with the right device located there they put as much on their plate as they can eat. At the same time, you should not forget about the needs of other guests. Before putting food in for yourself, you should offer it to your neighbors. No need to put several types of food on a plate at once. Having finished one snack, they are taken for another. When eating, they hold a knife in their right hand, and a fork in their left, without shifting them from hand to hand. The knife only cuts and holds the food, but does not put it on the fork. You should not eat with a knife. With the help of a table knife, they eat meat (including poultry), pancakes, pancakes, cutting them into pieces. For fish, a special knife and fork is served. A piece of fish is held with a fork, and the meat is separated from the bones with a knife. If there are no such devices, they eat with two forks. In the absence of a second fork, the fish is held with a piece of bread.

Poultry meat can be taken with your hands when it is with small bones (for example, quail wings) and moistened napkins or rinses with warm water are served with the dish. The bones of fish, birds do not spit directly into the plate, but first put on the fork, then on the plate.

Chopped meat dishes (cutlets, steaks, etc.), vegetable dishes, omelettes, cereals, well-fried eggs can be eaten with one fork, holding it in your right hand.

Hard-boiled, pre-shelled eggs are cut into pieces with a knife and eaten with a fork. Soft-boiled eggs are served in a serving glass. Having knocked down an inch with the edge of a spoon, the contents of the egg are selected with it.

Soups and other first courses served in deep bowls are eaten with a tablespoon. Having collected food in a spoon, lightly touch its bottom to the edge of the plate to remove drops, and send the spoon into the mouth with its left edge. The broth poured into cups can be drunk. They don’t blow on hot soup, they don’t sip from a spoon, they don’t suck liquid into their mouths with noise. Contradictory answers are given in the etiquette literature about how to hold the plate at the end of the consumption of the first course, tilt it away from you or towards you. It is better to leave a little soup at the bottom of the plate and not tilt it either way.

Bread, placed from a common vase into one's own pie plate, is broken into pieces during the meal. When smearing it with oil, you should keep a piece on a plate, and not on your hand. Sandwiches are eaten with hands at receptions, at the dinner table - with a knife and fork, cut off in pieces, like meat.

Special devices are intended for exotic dishes for the Slavs. For example, for eating crabs, shrimps, crayfish, they put a special two-horned fork and a knife with a wide spatula on the table.

Dessert dishes (compotes, ice cream, jelly, etc.) are served in special vases (kremankas). They are placed on a pie plate. Dessert is eaten with a dessert spoon or a teaspoon.

Fruit is also served with dessert. They also need to be eaten beautifully. An apple, holding in hand, is peeled with a knife. After wiping your hand on a napkin, using a knife and fork, first cut the apple in half, and then alternately into quarters. Peel the quarter from the core using both devices. They eat a quarter, biting off pieces. Apples can also be peeled after being cut into quarters.

A pear is eaten in the same way as an apple. Oranges are peeled, having previously cut it crosswise or parallel to the share division. They eat slices, which are sent to the mouth with a fork or hand. Peaches are cut in half. Remove the bone with a fork. Tangerines can be peeled and eaten by hand. Bananas are eaten with a knife and fork, cut into rings, after peeling.

Cakes and pieces of cake are transferred to their plate with a pastry spatula or tongs. Biscuit cakes and cakes are eaten, as a rule, with spoons, sand and puff cakes - with a knife and fork, hard ones - are taken by hand. Before drinking tea or coffee, put sugar in a cup with a spoon in a sugar bowl, stir it silently and put a spoon on the edge of the saucer to the left of the cup. They drink tea or coffee holding a cup in their right hand. If you want tea with lemon, then take a piece of it with a small fork, put it in tea, wring it out and put it on the edge of the saucer. When drinking tea with liquor, and coffee with cognac, these drinks are drunk in small sips interspersed with the main drink. With alcohol, one should be very careful not to get too tipsy and not harm one's image, because the inability to control oneself at the table casts doubt on the existence of a high business culture. Serious business people avoid cooperation with drunkards. At the table of alcoholic beverages, you can not drink at all. Among normal people, this is not perceived as disrespectful to someone. It is enough to sip a glass after the toast. If you decide to drink, then you should do it not in one gulp, but in small sips. It should also be borne in mind that in most countries of the world a portion of vodka is only 20 g, a double portion is 40 g, there is no triple. It is not necessary to pour into an unfinished glass.

If it is difficult to use appliances, the correct use of certain dishes, we look at how the hostess or other guests act.

An important part of the feast are conversations. They can be general, when all invitees take part in it, as well as local, conducted between neighbors. If the hostess takes responsibility for the treat, then the host is responsible for organizing the conversation. At family celebrations (weddings, etc.), the hosts chosen from among the guests or hired in domestic services (master of ceremonies) lead the feast. Any conversation should be interesting for the interlocutors. The most acceptable are topics from the field of art, political life. Stories about travel, interesting business trips are very appropriate. Among women, conversations about children, fashion are popular, among summer residents - about summer affairs and problems. Tactful humor is appropriate at the table, especially jokes. Controversial topics, discussion of theoretical issues and, of course, criticism of certain guests should be avoided. One should not talk about illnesses, details of family life, marital relationships, love affairs. The owner helps to get away from such topics. Etiquette requires listening to the interlocutor, even if his story is not interesting. In turn, the narrator needs to watch his monologue so as not to turn it into a long chatter.

If someone really wanted to watch a sports match on TV at a friendly or family party, then this should be organized in a separate room. At a family celebration or at a friendly party, songs at the table and a dance program are appropriate if there is room for it.

Staying unnecessarily at a particular reception longer than the time specified in the invitation is not recommended, as this can be burdensome for the hosts. An unfavorable impression is produced by cases when guests at a particular reception leave it all at once, after the departure of the main guest. It is better to disperse gradually. In all cases, officials are advised not to leave the reception before the older guests.

Staying always elegant is a real art. The ability to eat beautifully is useful to anyone modern man who likes to leave a favorable impression. Knowing the rules of behavior and table etiquette will help you gain confidence and look decent.

The situations may vary. Settings that apply in one company or culture are definitely not appropriate for other circumstances. In parallel, there are rules of conduct at a friendly table and clear instructions for business meetings over lunch. It is not enough to simply use a fork and knife, you need to control yourself in any situation. Etiquette at the aristocratic festive table is absolutely inapplicable on a hike or a roadside diner. It is important to see the situation, to feel the situation, to understand others.

Table etiquette changes in different cultures, circumstances, companies. Somewhere, the ability to flawlessly dispose of several dozen knives, spoons, forks or other utensils will not come in handy at all. What does not exist in table etiquette is blind obedience to each item - you need self-control and a clear understanding of your actions. A sense of proportion will tell you how to behave. The rules must be observed wisely: for etiquette, one does not need to have manners at the common table, which are characteristic of a prim lady of the royal court.

How to behave at the table in a formal setting

Table etiquette at official receptions is individual for different countries. General rules will help you enjoy food confidently and it is far from always necessary to be able to use a fork and knife. It is very important to show respect for the people around you. The basic rules of correct behavior at the table are necessary initially for the manifestation of one's attitude towards others.

For eating at the table for official meetings, the rules of etiquette provide for some formalities:

• Posture. A flat back allows you to look confident, palms are at a convenient distance for using a fork and knife. You can't lean on the table. It is possible for women to lean on one elbow for a short time. A man should not touch the edges of the table during the whole meal.
• Do not lean too far towards the plate and spread your elbows.
• No need to reach for your favorite dish across the entire table. You can politely ask for food to be handed over.
• Dishes at the table are passed from left to right.
• Eat at a leisurely pace, in small portions.
• It is not customary to blow on hot dishes. You can wait a bit for the food to cool down on its own.
• Eating should be done quietly so as not to spoil others.
• Before taking a sip of water or a drink, it is worth swallowing all the food and blotting your lips with a napkin so as not to stain the rim of the glass.
• Sitting down at the table with a cigarette means demonstrating your disrespect for others.
• It's not nice to tilt the soup bowl, you can just leave some liquid at the bottom. After eating, put the spoon on the plate.
• If you need to move away from the table, you should inform those present about it.
• Etiquette for modern rules of conduct suggests the need to show respect at the table to the hosts of the evening. Their home-cooked specialties are a must-try. You should start eating only after the owners.
• Don't pick at your plate, put aside the best bits, or show that you don't like the food.
• It is ugly to share a glass with a neighbor, to take food from his plate even with a close acquaintance.

Cutlery and napkins

Table etiquette provides for some. There are two ways to handle a knife and fork: classical And American. According to the first, the knife and fork should be held in the hands until the dish is eaten. In the American way, it is allowed to put an unnecessary knife on a plate.

Used utensils should not be placed on the table so as not to stain the tablecloth. They should be left on the plate. The crossed fork and knife signal to the waiter that the guest has not finished with the dish yet. To change the plate, you need to put the devices in parallel.

The fork and knife should be used silently, avoiding grinding. It is ugly when pieces of food or splashes fly around. Chicken Kiev or other "dangerous" dishes should be carefully pierced with a fork so that the juice flows out. It is unacceptable to eat with a knife. It is intended only for cutting the dish.

Cutlery is common and individual. Shared utensils are designed to put dishes on a plate, and are located to the right of the dish in which the food was served. The spoon is designed to scoop up food, and the fork to support the selected piece of food. After use, they are left in a common plate for the next guest.

Table etiquette provides some rules for using napkins:

• The linen napkin should be on your knees. It should be deployed silently.
• You should not put a napkin on the table, tie it around your neck and generally place it somewhere above your knees.
• After eating or before each sip from the glass, wipe oily lips.
• Ladies with painted lips should use disposable paper napkins.
• If you need to go out, leave the napkin on the chair. After the end of the evening, it should be put on the edge of the table next to your plate.
• It is unacceptable to wipe the served cutlery with a napkin. This is a hint of the uncleanliness of the owners.

Table conversations and manners

The rules of conduct at the table involve communication between the participants in the meal. Do not hide from guests, it looks impolite. Good manners according to the rules of etiquette is, first of all, an attempt by your presence to create a calm environment for eating. It is worth being attentive to the neighbors. You need to make sure that the people sitting next to you do not need to convey anything and do not forget to keep the conversation going.

The culture of behavior at the table implies a certain etiquette of communication during meals. Difficult conversations, quarrels, showdown should be postponed for another occasion. When eating at a common table, you must follow the correct rules of conduct. The conversation should be relaxed, easy, showing respect for the participants.

• It is unacceptable to read a book, get a phone or tablet at the table. Painting is also not recommended.
• If children participate in the meal, it is necessary to explain to them how to behave at the table, and what etiquette is. The younger members of the meal should only speak if asked. It is impossible to interfere in the conversation of adults, be capricious, play with food. It is unacceptable for children to be present when discussing topics that are not intended for them. It is worth remembering the little participants in the feast when talking about personal relationships, emotional conversations.
• A good tone at a dinner party or dinner implies certain rules of etiquette when talking. It is necessary to look directly into the eyes when talking. Looking away is impolite.
• The protruding little finger is no longer very consistent with modern etiquette and is a sign of affectation. This is a relic of those times when it was considered aesthetic to take food with the index, middle and thumb, setting aside the rest.
• Separately, it can be said about the attitude towards the waiters. A truly cultured person can be seen in communication with the staff. Petty nit-picking, raising your voice, and even more so scandals with waiters, speak of a guest's poor upbringing. If a dirty appliance or an insufficiently hot dish is served, you can report this in a calm tone without dropping your dignity.
• After the meal is over, praise the chef. If you don't like the food, you can always find something positive.

Beverages

Etiquette at the table is also important in consumption. The glass should be held by the leg with your fingers so as not to stain the shiny walls with greasy fingers. So you can enjoy the taste of the drink without changing its temperature. Wine glass must be filled to half. These are not only the rules of table etiquette - empty space allows you to fully enjoy the aroma of grapes. At receptions, drinks are served on trays by waiters. The glass is held in the hands until it is empty. To get rid of empty dishes, you can use a special table.

A cup of coffee should be held by the handle with two fingers. This will help you avoid getting burned by the hot drink. At the tea table, it is also worth remembering what cultural behavior and table etiquette are. You can’t blow on a hot drink, you need to drink silently. It is worth stirring the tea without touching the edge of the cup with a spoon, so as not to make unnecessary sounds. If the drink spilled on the saucer, you must ask the waiter to replace the dishes.

The peculiarity of table etiquette when drinking alcohol is in its obligatory attention to the interlocutors. Topping up a drink in a glass only for yourself is a bad form. You must first ask the neighbors if they need more or another alcohol.

Additional rules of etiquette

• Smoking at the table is allowed only in the absence of children and objections from the rest of the participants in the meal. Do not smoke before meals or while neighbors are eating. This makes it difficult to enjoy the flavor of the dish. You need to wait until the end of lunch or dinner.
• Refusal of a dish (diet, allergies or the presence of certain beliefs) is possible with a polite explanation of the reason.
• Food between the teeth can cause some discomfort. It should be removed away from prying eyes. You should apologize and go to the toilet.
• Lipstick on glasses, cutlery is a bad taste. Before eating, wipe your lips with a paper towel.
• Handbags, briefcases, umbrellas on the table can not be folded. If possible, they should be hung on the back of a chair or placed next to you on the floor.

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 in a 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.