Edwardian Era Luncheon Etiquette

“Gentlemen, on the contrary, are expected to avail themselves of this proffered hospitality without ceremony, as the presence of a gentleman visitor at luncheon is considered an acquisition…” – Quote from A Member of the Aristocracy

Invitations to Luncheon

A week's notice is the longest usually given, very little notice being considered requisite.

Many hostesses give their friends carte blanche invitations to luncheon; but ladies as a rule seldom avail themselves of this façon de parler, as they consider it, and prefer to await a more direct form of invitation. 

Gentlemen, on the contrary, are expected to avail themselves of this proffered hospitality without ceremony, as the presence of a gentleman visitor at luncheon is considered an acquisition, the reason, perhaps, being that ladies are usually in the majority at luncheon, and also that the unexpected arrival of one or two ladies would call for a greater amount of attention on the part of a hostess seated at luncheon than would the unexpected arrival of gentlemen, ladies requiring especial attention to be shown to them in the matter of a place at table, etc., while gentlemen are ready to offer attention instead of requiring it, and to take any place at table, whether convenient or otherwise.

As a rule, the number of ladies present at luncheon greatly exceeds the number of gentlemen present, unless at a luncheon-party, when a hostess usually endeavours to equalise the numbers as far as possible; but it is not imperative for her to do this, and it is immaterial whether there are as many gentlemen as ladies present at luncheon or not.

Luncheon is a very useful institution to a mistress of a house, as it enables her to show a considerable amount of civility to her friends and acquaintances.

She can invite to luncheon those it might not, for various reasons, be convenient to invite to dinner; as for instance, young ladies, single ladies, elderly ladies, ladies coming to town, or into the neighbourhood for a few days only, and so on.

The usual rule in houses where there are children old enough to do so, is for the children to dine at luncheon with their governess, whether there are guests present or not. —Book of Manners and Rules of Good Society; or, Solecisms to be Avoided, by “A Member of the Aristocracy”

🍽️Etiquette Enthusiast, Maura J. Graber of The RSVP Institute of Etiquette, is the Site Editor of the Etiquipedia© Etiquette Encyclopedia

Etiquette’s Values

Being Recognizably Respectful 
and Other Active Values

Your personal style, behaviors, and interactions reflect active values that you wear on your sleeve for all to see.  Far more than positive words alone, your consistency of kindness and cheerfulness will add to the efforts of “getting it right”—that is, of feeling good that others may well experience your politeness and civility, as recognizably respectful. 

What I love about the word etiquette-ful, is that it is accomplished in an intentionally self-selecting spirit.  Being an etiquette-ful person means that the individual chooses to be that person.  It is not an imposed state. My Etiquette Blog is meant entirely to offer ideas and suggestions. It is not to talk about etiquette or politeness in absolute terms. One can only imagine what it is like to live in someone else’s skin.

The words respect and consideration alone don’t necessarily inspire action.  How do you want people to feel about you or your organization?  Most likely you want to be seen as actively living the things that you value.  You want your active values to be apparent.

Have you ever written a personal mission statement for your life?  The company you own or work for is no doubt mission driven. Mission-driven organizations are values-oriented.  How about persons?  Do the values you hold reflect daily in all that you do? 

For fun, I took a look at Etiquette for the Business of Life’s Mission and Values Statement written some time ago.  I wanted to see if I was living the vision and values of my company, personally and professionally. My mission and values are:

• To promote a free and civil society by teaching/learning etiquette skills that empower individuals to cultivate a manner of mindfulness in social and professional interactions.
• To help others gain comfort and confidence in their professional/personal interactive skills of civility by aiming to offer the BEST version of themselves. 
• To live in active imagination always ready to answer the question, “What’s it like to be on the other side of me?”

Living Your Active Values

Now it’s your turn.

• Which active values serve and distinguish you as a person? 
• What are key ways in which you show up recognizably respectful?
• What question would you ask yourself as a test of where you are in the moment? 

Defining our beliefs, priorities, and what we value in living our days can only be demonstrated through our decisions and behavior.  And only you can be you.  We live and learn together and can, indeed strive to make it a better world.

Contributor, Candace Smith is a retired, national award-winning secondary school educator, Candace Smith teaches university students and professionals the soft skills of etiquette and protocol. She found these skills necessary in her own life after her husband received international recognition in 2002. Plunged into a new “normal” of travel and formal social gatherings with global leaders, she discovered how uncomfortable she was in many important social situations. After extensive training in etiquette and protocol, Candace realized a markedly increased confidence level in meeting and greeting and dining skills and was inspired to share these skills that will help others gain comfort and confidence in dining and networking situations. Learn more at http://www.candacesmithetiquette.com/

🍽️Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia 

Holding Etiquette in Contempt and Awe

“One would have to be rather stupid, not to notice that a boy or girl who is at ease at a party usually has a better time than one who isn't. Good manners as a rule are synonymous with charm, allurement, distinction and tact.” — Marjorie Hillis, 1939

SOPHISTICATED YOUTH DEBUNKS ETIQUETTE

AH, blasé youth, with its ultra modern sophistication - how the youngsters take delight in holding etiquette up to contempt while standing in secret awe of it.

This contradiction in their make-up is nothing more than assumed bravado, a false front, a bluff to hide their own shortcomings. They think that by deliberately breaking the rules of good manners, they can escape the danger of doing the right thing wrong. For example, some youngsters would rather dart away without bidding their hostess good-bye than take the chance of doing a bad job of it.

The real tragedy is that these youngsters fail to realize how important a part etiquette plays in their lives. As Marjorie Hillis points out in her article, “Mind your P's and Q's,” in the March Good Housekeeping, etiquette - which is just another name for good manners - is as definite an asset as cash. 

Good manners are aids in getting jobs; they pave the way for the making of valuable contacts, and they give poise and confidence in these highly competitive times. One would have to be rather stupid, Miss Hillis says, not to notice that a boy or girl who is at ease at a party usually has a better time than one who isn't. Good manners as a rule are synonymous with charm, allurement, distinction and tact.

Etiquette is so easy to acquire, It can almost be had for the asking. The first step to get it is to buy a good etiquette book. Then sit down and study it, marking for extra consideration those problems you ought to look out for. Simply studying the rules, willy-nilly, is not enough, however; you must also learn the reasons behind the rules.

This policy of minding your P's and Q's pays off in big odds at the end: a better job, more invitations, greater popularity, longer-lasting friends. And, aside from any practical gains, it makes a gentleman or gentlewoman out of you. This is a gift, a proud possession, which no money or influence can buy. –Wilmington Press Journal, 1939

 🍽️Etiquette Enthusiast, Maura J. Graber of The RSVP Institute of Etiquette, is the Site Editor of the Etiquipedia© Etiquette Encyclopedia

A Children’s National Guild of Courtesy

Victorian National Guild of Courtesy Rules

The ‘Good Manners’ chart was first issued to Queensland, Australia schools in 1898 by the Department of Public Instruction as part of the systematic teaching of conduct and manners. The chart was based on rules formulated by the Children's National Guild of Courtesy which had been founded in UK elementary schools in 1889.

 

This *2nd Debut Article from 2014 is Worthy of a Review!

*What is a 2nd Debut article? A second debut article is one which Etiquipedia feels is worth a second read. 

With over 4000 articles on this site, people often forget how much Etiquette is actually here and available to them. I am frequently asked if I have anything that covers this etiquette subject, or that etiquette subject… Most times the articles are right here, hiding in plain sight. 

Just this morning, I received a message via Instagram suggesting I post this list above, of Victorian courtesy rules for children. It has been on the site since 2014. Here, I am posting it again, for those many readers worldwide, who never saw it back in 2014.

If you do have a subject which you have been looking for here or a question regarding etiquette, you can always put a phrase or word in the search bar on the top left-hand corner of the site. A quick search may reveal several articles for you to choose from on your subject of inquiry. Then again, you can also message me via Instagram.

🍽️Etiquette Enthusiast, Maura J Graber of the RSVP Institute of Etiquette, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Etiquette and Common Condiments

Common Condiments and 
How to Use Them

Image Source: q77photo; "Set with different appetizers in small portions.", 2026. Accessed via https://www.123RF.com/photo_104810817, Standard License.

Whether you're squeezing ketchup onto a burger or drizzling hot sauce over your eggs, condiments are one of life's small but satisfying pleasures. From the salt and pepper shakers at your grandmother's kitchen table to the artisan sauces lining restaurant caddies today, condiments have always played a supporting role in our meals. And knowing how to use them well is a quiet mark of good manners.

What Are Condiments, Exactly?

Condiments are seasonings, sauces, and relishes used to enhance the flavor of a dish. They are the co-stars of the meal, not the main event. Salt, pepper, mustard, ketchup, steak sauce, hot sauce, salad dressing, relish — these are all condiments, and they come in every form imaginable: shakers, squeeze bottles, glass jars, small bowls, and single-serve packets.

The golden rule? Condiments add to a great dish. They are not meant to rescue a poor one.

Salt, Pepper, and the Sprinkle Family

Salt and pepper are the most iconic condiment duo in existence — and they are always a pair. When someone at the table asks for the salt, you pass the pepper along with it. Always. Separating these two creates an unnecessary disruption mid-meal as the table searches for the missing partner.

Beyond salt and pepper, meals are sometimes accompanied by other sprinkle-style condiments: grated Parmesan, dried herbs, cinnamon, nutmeg, or specialty spices. These are typically placed in small shakers or bowls with spoons, and they vary based on the dish being served.

Here is the most important rule of all condiments, especially the sprinkle variety: taste your food first. In any home or restaurant, it's safe to assume the person who prepared your meal knows what they're doing. Reaching for the salt before your first bite sends an unintentional signal that you expect the food to be lacking. Take a bite or two, appreciate the cook's effort, and then season to your preference.

Sauces: A Brief and Delicious History

Not so long ago, ketchup came in tall glass bottles that required a near-heroic level of patience. You tilted the bottle, gave it a gentle shake, and waited. Poking a knife into the neck of the bottle — clean or otherwise — was strictly off-limits. Steak sauce, mustard, and relishes were stored in glass jars with fitted metal lids and little serving spoons tucked inside. Everyone used the same spoon, and it went right back into the jar. (No licking. No finger-wiping. Those rules still apply.)

Today, condiments are served far more casually — plastic squeeze bottles on diner tables, sauce packets in fast food bags, and elegant ramekins in upscale restaurants. But the setting still determines the protocol.

• Casual restaurants often keep condiments right on the table in a caddy or carousel. Help yourself freely.
• Mid-range restaurants typically don't set condiments out unless the dish calls for them. If you'd like ketchup or hot sauce, simply ask your server.
• Upscale restaurants make the decision for you. If a sauce accompanies the dish, it will be served alongside it — often in a small bowl or with a pouring spout. If you'd like something extra, it's perfectly fine to quietly ask your server after a few bites.

When using any pourable condiment, pour or dip a modest amount onto the side of your plate, then dip each bite as you go. For salad dressings, drizzle lightly over the salad, then gently toss to coat. Cut any oversized pieces of lettuce or vegetables with your fork and knife as you mix, then set the knife at the top of your plate and enjoy.

Condiments at Home and as a Guest

At home, the host decides which condiments make it to the table. If you're a guest in someone's home, take a couple of bites before asking for anything additional. It's a small gesture that goes a long way in honoring the effort of whoever cooked for you.

This is also a wonderful habit to pass along to children. Teaching kids to taste before they season builds respect and gratitude, and marks them as thoughtful guests wherever they go.

Condiments, used with just a little intention and grace, make meals more enjoyable for everyone at the table.

Contributor, Candace Smith is a retired, national award-winning secondary school educator, Candace Smith teaches university students and professionals the soft skills of etiquette and protocol. She found these skills necessary in her own life after her husband received international recognition in 2002. Plunged into a new “normal” of travel and formal social gatherings with global leaders, she discovered how uncomfortable she was in many important social situations. After extensive training in etiquette and protocol, Candace realized a markedly increased confidence level in meeting and greeting and dining skills and was inspired to share these skills that will help others gain comfort and confidence in dining and networking situations. Learn more at http://www.candacesmithetiquette.com/

🍽️Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia 

Medieval French Table Etiquette

 

Mirth and Gladness lead a Dance in this miniature from a manuscript of “The Roman de la Rose,” in the Bodleian Library – (image, public domain)

A 2nd Debut Article from 2018

A famous French poem from the 13th Century, “The Roman de la Rose,” gives advice regarding a woman’s table manners which is still good today... 

“She ought also to behave properly at table...

• She must be very careful not to dip her fingers in the sauce up to the knuckles, nor to smear her lips with soup or garlic or fat meat, nor to take too many pieces or too large a piece and put them in her mouth. 
• She must hold the morsel with the tips of her fingers and dip it into the sauce, whether it be thick, thin, or clear, then convey the mouthful with care, so that no drop of soup or sauce or pepper falls on to her chest. 
• When drinking, she should exercise such care that not a drop is spilled upon her, for anyone who saw that happen might think her very rude and coarse. 
• And she must be sure never to touch her goblet when there is anything in her mouth. Let her wipe her mouth so clean that no grease is allowed to remain upon it, at least not upon her upper lip, for when grease is left on the upper lip, globules appear in the wine, which is neither pretty nor nice.”

 🍽️Etiquette Enthusiast, Maura J. Graber of The RSVP Institute of Etiquette, is the Site Editor of the Etiquipedia© Etiquette Encyclopedia

Etiquette Rules for PDA in 2026

Finding the Sweet Spot for Public
Displays of Affection

Image Source: rez_art; "Romantic couple kissing in front of Santa Monica Pier.", 2017. Accessed via https://www.123RF.com/photo_42035618, Standard License.

Holding hands at a coffee shop. A quick kiss goodbye at the airport. An arm slipped around a waist while you window-shop together. Displays of affection are one of the sweetest parts of being in a relationship. They're a natural, human way of saying this person matters to me, without needing any words at all.

But because we experience these moments in shared spaces, alongside people who didn't sign up to watch, a little awareness goes a long way. The good news? Reading the room isn't about hiding how you feel. It's a small skill that actually makes affection feel more special, not less.

How Much is Too Much?

Ask five different people where the line is and you'll get five different answers. Comfort levels around touching, kissing, or walking arm-in-arm vary widely. And interestingly, it usually has less to do with someone's age or background than you'd expect. It's more about context: a quiet moment at a candlelit dinner reads very differently than the same moment at a crowded family reunion.

The simplest rule of thumb? You're sharing that space with other people, and they have just as much right to enjoy it comfortably as you do. A little attentiveness to your surroundings goes a long way toward keeping everyone — including you two — at ease.

You don't need to be in a brand-new relationship to feel that pull toward affection, either. Reaching for your favorite person's hand, stealing a smile across the table, catching their eye from across the room — that's just what happens when you genuinely like being around someone. It's when things move past the warm and sweet into more heated territory that it's worth a quick gut check.

Hands
Holding hands or walking arm-in-arm? Lovely, always. Just be mindful of not blocking a walkway or someone's view. Wandering hands during a longer embrace, though, tend to pull more attention than you might intend.

Kisses
A hello kiss, a peck on the cheek, or a spontaneous "I just love you" kiss are the kind of small moments that make a day. A longer, more passionate kiss is best saved for when it's just the two of you.

Hugs
A genuine hug — especially after time apart — is one of the most universally welcome displays of affection out there. It's really only when things get very close, or happen right in someone else's personal space, that it starts to feel like more than a hug.

Reading the Room

None of this is about dimming how you feel. Being in love is genuinely wonderful, and it makes total sense to want the world to see how happy you are. The trick is simply matching your affection to your surroundings: a business dinner calls for something a little more reserved than a beach vacation, and that's okay.

What people actually notice, and remember, isn't how much PDA a couple shows. It's how they treat each other. A gentle hand on the back, a warm smile, genuine attentiveness — these say just as much about respect and connection as any grand gesture. If anything, that quieter, thoughtful kind of affection often reads as even more genuine.

So go ahead and hold hands across the table. Steal that kiss goodbye. Let your affection show — with just enough awareness of the room you're in to keep it sweet for everyone, including the two of you.

 Contributor Candace Smith is a retired, national award-winning secondary school educator, Candace Smith teaches university students and professionals the soft skills of etiquette and protocol. She found these skills necessary in her own life after her husband received international recognition in 2002. Plunged into a new “normal” of travel and formal social gatherings with global leaders, she discovered how uncomfortable she was in many important social situations. After extensive training in etiquette and protocol, Candace realized a markedly increased confidence level in meeting and greeting and dining skills and was inspired to share these skills that will help others gain comfort and confidence in dining and networking situations. Learn more at http://www.candacesmithetiquette.com/

 🍽️Etiquette Enthusiast, Maura J. Graber of The RSVP Institute of Etiquette, is the Site Editor of the Etiquipedia© Etiquette Encyclopedia

The Etiquette of Madagascar

Madagascar is the fourth largest island in the world that is surrounded by the Indian Ocean, off the Southeastern coast of Africa and yes, it is considered Africa… Madagascar is a very unique island!

Before leaving for the Vanilla Islands, I told friends I was going to meet my family in Africa. The question was asked, “Where?” I responded “Madagascar.” Immediately, people knew of the island. How? Because of the 2005, DreamWorks Animation film, with four funny zoo animals breaking out of New York Zoo and heading back to the wild (before you ask, there are NO penguins here). The next question friends asked me was, “Where is Madagascar located?”

 

Madagascar is the fourth largest island in the world that is surrounded by the Indian Ocean, off the Southeastern coast of Africa and yes, it is considered Africa. It has been recorded that the Malagasy people are closely related to those from Indonesia and are a blend of Asian and African. Today, you will find the culture is mixed with  Malays, Portuguese, British, Indian, Creole, Comorans, pirates and finally the French, before becoming the Republic of Madagascar. Madagascar once had its own stable monarchy, which was a consolidation of tribes from the 16th century onwards but it fell to French colonization from the 1890’s onwards.

 

Is it Safe to Travel in Madagascar?

Anywhere you sit, you will hear Madagascar’s sounds… birdsong, dulcet tones of farm animals, the breeze gently makes the fronds of the laden coconut, moringa and banana trees swaying and sweeping in the air, the smell of ylang ylang, lemongrass and frangipani. Growing up, I knew Madagascar as a vanilla, tea, coffee and chocolate-growing country. These four food items have made the country very famous and most sought after.

 

Madagascar is just magical, people, food and atmosphere tingles with authenticity It’s what Bali and Fiji were 20-25 years ago. It has signs of the French colonial past tied in with tourism opportunities and small spurts of modernisation. The Malagasy are naturally calm, friendly, and love to talk and are quite inquisitive people. During the day, I have found it safe, during the evening go back to the hotel to hang out and relax. Madagascar is a surprisingly big island and I didn't get a chance to travel to the central and south of the island. You will find that throughout Madagascar will practice different customs and speak various dialects.

Anywhere you sit, you will hear Madagascar’s sounds… birdsong, dulcet tones of farm animals, the breeze gently makes the fronds of the laden coconut, moringa and banana trees swaying and sweeping in the air, the smell of ylang ylang, lemongrass and frangipani. Growing up, I knew Madagascar as a vanilla, tea, coffee and chocolate-growing country. These four food items have made the country very famous and most sought after.

What to Expect in Madagascar

The Malagasy will naturally speak French and greet in French. It’s recommended to learn at least 20 French phrases to get by. Most people here speak one to three languages, which are their own tribal language (approx. 11 tribes throughout the country), Malagasy and French. Many of those in the tourism industry will perhaps speak English, Italian, or Spanish. The main religions are Christianity, Islam, and Indigenous beliefs, which I will come back to shortly.

 

I was fortunate enough to meet Stella, who currently lives in Nosy Be, an island off Madagascar’s northwestern coast. Stella spoke three languages, including English and I interviewed her on the societal norms and dining culture of the country. My family and I were pleasantly surprised with an invitation to her house to taste the local food, which we all appreciated. Here is what I learnt…

 

The customs and etiquette have changed due to French colonization in city parts however has kept steady without interference from others in the country areas. Etiquette will be different in tourist areas, mostly in the south, from the north and inner Madagascar.

 

The family organization is key to understanding the culture in Madagascar. It is a hierarchical structure of roles and relationships. Men are generally in charge, if there is none, then the eldest female will take the position. Those who are elderly are never called by name, rather, grandma or grandpa or something I really love and that is calling them by your friend's name. Let’s say your friend's name is Stella. You can call Stella’s mother – “Mama-Stella”. Those who are your peer and younger than you can be called by their first name.

 

Hello/hi - Miarahaba/manahoana

Nice to meet you: - Faly mahafantatra anao

Welcome - Tongasoa

Thanks/Thank you - Misaotra

Good morning - Miarahaba/manahoana

How are you? - Manahoana ianao? / Manahoana ny fahasalanamao ?

Good bye - Mandrampihaona

Excuse me – Azafady

No, thank you – tsy mila aho fa misaotra

 

A handshake is the most common form of greeting in business and between men and woman however, understand that the Malagasy people are shy and it may not happen the first time. Handshakes using the right hand while the left hand holds the right arm below the elbow are for those who are elderly and when you want to show ‘great’ respect. It’s very important to remember to give your best smile while you are performing a greeting. You can also do the ‘French version’ of bisou – kiss. Malagasy kiss, three times on the cheek. If a person who is older than you approaches, always get up and perform a greeting, if not, it will be seen as very rude. When approaching a group of people or entering the house, greet your host(s), then speak to the elderly first before anyone else.

 

If a young Malagasy person is walking past an older person, they will walk past slightly bowing while they walk, displaying ultimate respect, and when giving a gift or present, using two hands whilst leaning in. When making conversation, you can ask about how many members of family you have and if there are children or not.

 

If you are invited to a local's house, there will be no need to bring a gift, however, due to changes in the past century, bringing a sweet drink is enough. Only bring alcohol when you know the person well and that they drink the beverage. Never buy a tapi as a gift. It is wood that helps you wipe feet before entering a house. Malagasy parties can be mixed sexes.

The family organization is key to understanding the culture in Madagascar. It is a hierarchical structure of roles and relationships. Men are generally in charge, if there is none, then the eldest female will take the position. Those who are elderly are never called by name, rather, grandma or grandpa or something I really love and that is calling them by your friend's name. Let’s say your friend's name is Stella. You can call Stella’s mother – “Mama-Stella”. Those who are your peer and younger than you can be called by their first name.

Here are some common do’s and don’ts whilst traveling through Madagascar:

• Never swear or use derogatory words, use “dirty motion” signs, or get openly drunk.
• Do not show underwear in public. You will see that in the tourist and city areas dressing will be extremely casual however, when people are invited to a relative's house or getting around the country areas, it is prudent to wear appropriate clothing.
• Never throw rubbish, food or plastics, or worse, urinate on the side of the road!
• Due to indigenous beliefs, if you see a tree with a red and white ribbon around it, lemurs (think King Julian), chameleons, waterfalls, or lakes, they believe they are the spirit of the ancestors and should not be touched. Also, many lakes have crocodiles, so be very careful.
• Many Malagasy take independence from France, June 26, 1960, very seriously, they are proud that it ended. So, when the national anthem is playing, hands must be at your side and head erect.
• Never make fun of people's hair, Malagasy braiding is custom and the wearing of braids, for many, is an identifying mark. 

Dining Food and Etiquette in Madagascar

My family and I really enjoyed our time at Stella’s house. She was such an accommodating host and cooked the most wonderful traditional dish of Ravi.  She told us that today, modern families sit at the table and use a fork and spoon. The children of the family sit on a traditional mat (lamaca) with all the needed plates, bowls and cutlery supplied. They are taught from a young age to eat with complete dining ware. You will wait for the eldest person to gesture to start to eat or they themselves start, indicating that you can lift your fork and spoon and begin. Generally, you will eat in silence and be offered one main dish.

Though the three-course European spread has not entered into Malagasy households, perhaps you may be given cut fruit later after the meal has ended. If you have been invited to stay, this is what you can expect to be provided:

Breakfast – Rice with milk, sugar, boiled black tea

Lunch – Vegetables with zebu or chicken

Dinner – Vegetables, vegetable leaves, and manioc, the mainstay of every Malagasy house

 

Madagascar was well worth travelling to. It was everything I wanted, plus more. I loved the friendly people, fresh and healthy food, clean and peaceful beaches and marine life which was accessible to everyone. It takes time and patience to travel to Madagascar, being located so far away, but you certainly won’t regret it once you get there.

For many years, our Travel Etiquette Guru and Etiquipedia contributor, Elizabeth Soos, has had a keen interest in cultural customs. With her European background and extensive travel, Soos developed an interest in the many forms of respect and cultural expectations in the countries she has visited. With her 20 years’ experience in customer service within private international companies based in Australia, and her lifetime interest in manners and research, she decided to branch out into the field of etiquette and deportment. Through her self-directed studies and by completing the Train-The-Trainer’s course offered by Emma Dupont’s School of Etiquette in London and by Guillaume Rue de Bernadac at Academie de Bernadac based in Paris and Shanghai, she founded Auersmont School of Etiquette.

www.auersmont.com 

 🍽️Etiquette Enthusiast, Maura J. Graber of The RSVP Institute of Etiquette, is the Site Editor of the Etiquipedia© Etiquette Encyclopedia