Guía básica de etiqueta en la mesa

Summary

In this informative video, Susana Carrillo, a protocol expert, explains the essentials of table etiquette in both social and business settings. She covers key aspects such as table setting, including the arrangement of plates, cutlery, and glassware, along with proper placement and usage. Susana provides tips on handling utensils, serving dishes, and maintaining posture, along with crucial rules for dining, such as how to manage the napkin and how to handle wine glasses. The video aims to educate viewers on how to make a polished impression at formal dining events.

Takeaways

• 😀 The tablecloth should match the shape of the table and hang halfway between the table and the floor for an elegant appearance.
• 😀 The base plate (or charger) is not used for eating; it's for decoration and setting the tone for the meal.
• 😀 The main plate (plato trinche) is used for main courses, and it also supports a soup bowl if needed.
• 😀 The salad plate can double as a dessert plate due to its smaller size and is placed above the main plate in some settings.
• 😀 The bread plate is the smallest, and it's often placed to the left of the main plate, never used for coffee or dessert.
• 😀 Cutlery placement follows a standard rule: knives and spoons go on the right side of the plate, while forks go on the left.
• 😀 Soup spoons, dessert spoons, and coffee spoons are arranged in order of use, starting from the outside and moving inward.
• 😀 The butter knife (with a blunt edge) should be placed on the bread plate, and its handle should face the right.
• 😀 Salt should be placed either centrally for shared access or at each setting to prevent requests during the meal.
• 😀 Glassware should be arranged with the water glass centered and wine glasses placed to the right. For red and white wines, two different glasses may be used.
• 😀 Napkin folding should be simple to avoid contamination, and it should be placed either on the plate or to the left of the forks.
• 😀 In formal dining, the service sequence follows a four-course structure: appetizer, soup, main course, and dessert, with the use of appropriate cutlery for each stage.

Q & A

What is the primary focus of the script?

The script focuses on proper dining etiquette and table protocol, including the correct arrangement and use of tableware during formal meals, both in social and business settings.

Why is the placement of the tablecloth important?

The tablecloth should match the shape of the table and have a drop that reaches halfway between the table and the floor, providing a consistent and aesthetically pleasing appearance.

What is the purpose of the 'plato base' in a table setting?

The 'plato base' is a large decorative plate that does not hold food but serves as a decorative element, giving the table a refined look and supporting other dishes, like the soup plate if needed.

What is the correct order for using the cutlery at a formal meal?

The rule is to use the cutlery from the outside in. Start with the outermost utensils for the first course and work your way inward as the courses progress.

What is the purpose of the 'plato trinche'?

The 'plato trinche' is the main plate used for the main course, such as meat or other substantial dishes. It may also be used as a base for a soup plate.

Why should the knife blade always face inward?

The knife blade should face inward to prevent accidents and to keep it in a proper, safe position when not in use.

How should the napkin be placed during a meal?

The napkin should be placed on the lap as soon as you sit down, with the fold facing your body. If the napkin is too dirty, it can be discreetly folded again to reveal a clean section.

What is the correct placement for the glassware?

The water glass should be placed towards the center of the plate, with wine glasses positioned to the right of the water glass. The wine glasses should be differentiated by size to indicate red or white wine.

What should be done when the meal involves multiple types of wine?

If there are both red and white wines, you should use separate glasses for each. If only one glass is available, it should be cleaned before switching wines.

What is the role of the butter knife?

The butter knife is used for spreading butter and is distinguished by its lack of sharpness. It should be placed with the handle facing the knife side of the plate.

How is the proper use of the coffee spoon and the serving of digestifs explained?

The coffee spoon should be placed on the right side of the coffee cup, with the cup's handle facing to the right. After finishing the meal and dessert, a digestive drink like cognac is served, typically in a short-stemmed glass held by the hand to warm the drink.