An Interview with Gabriela Angelica Rostani

Meet Gabriela Angelica Rostani, a Blue Ribbon Award winner from our Second Annual International Place Setting Competition. Gabriela is shown sitting at her Edwardian era place setting.

🍽🍽🍽🍽🍽🍽

Gabriela was born in Uruguay, but has spent her life in Italy. Always interested in image, wardrobe, fashion, jewelry and etiquette, her career path has seen her seek out training in all areas of cultural and diplomatic development. Following a degree cum laude in International Relations - Diplomatic and Consular Sciences, Gabriela undertook multiple work experiences in the international arena that led her to study the field of cultural diplomacy in-depth.

Her expertise in personal branding and business etiquette, the “anthropology of the table” and royal etiquette, along with the larger fields of study of manners and ceremonial etiquette, has led her to found her own school and teach various image enhancing and personal development courses. She consults for individuals, schools, institutions and companies. She is a member of ANCEP (Association of Ceremonialists for Public Institute) among other notable international associations. Congratulations Gabriela, on your Blue Ribbon win!

The monochrome table linens and dishes give this middle-class Edwardian setting a subdued and pristine appearance. It would have been wonderful to see the colorful foods come to life, plated at this setting. The white with the silver trim is the perfect background for highlighting the inviting menu’s culinary selections. The trinket box above the plate was not explained, so we guessed this was a table favor or gift of some kind.

Menu for an

Edwardian Era Dinner in Tuscany Italy

 Extra virgin olive oil cream with spun-curd cheese 

Served with white wine

Agnolotto (small semicircular raviolo) with maize porridge 

and overcooked beef 

Served with red wine

Knuckles of ham stuffed with guanciale (bacon) and mustard berries 

Served with red wine (timed to exactly when it will bring out the flavors best)

Nut chocolate mousse with cocoa bean biscuits 

Grapes from the garden

Brought with finger bowl

Gabriela’s mouthwatering menu was perfect for a modest dining room of the time period, however, her choice of faceted crystal stemware was an interesting one, as the stemware and flatware should generally compliment one another. Gabriela explained her choices this way, “After centuries of attention placed on culinary and receiving manners of the courts and privileged classes, the simpler people felt the need to imitate the habits at the table, but in a much simpler and more accessible way. That's why in the choice of tools, I opted for objects that were as simple as possible in common materials (as in the case of silverware). At the same time, since the early 19th century in Tuscany, there has been a flourishing production of objects engraved in white glass according to the tradition of Bohemian crystal, the presence of glasses and crystal objects testifies to the growth and development of this important processing.” 

Another view of Gabriela’s setting — Again, it would have been nice to have the setting in use, with wine in one of the glasses, or even in the wine carafe, to see how the color and light played off one another. It is possible the stemware choice was perfect for this setting, but not having wine in them, we can only imagine.

1. How did you choose the menu and various elements you used in your setting and why? Please explain each of the utensils in your setting… For which of the foods on your menu (or course) was each different item intended?

To set the table I imagined to jump right into a special evening in a Tuscan family during the Edwardian Era. In that period, there was a phenomenon of imitation of the “noble art of the table” by the middle class. After centuries of attention placed on culinary and receiving manners of the courts and privileged classes, the simpler people felt the need to imitate the habits at the table, but in a much simpler and more accessible way. That's why in the choice of tools, I opted for objects that were as simple as possible in common materials (as in the case of silverware).
At the same time, since the early 19th century in Tuscany there has been a flourishing production of objects engraved in white glass according to the tradition of Bohemian crystal, the presence of glasses and crystal objects testifies to the growth and development of this important processing.

Crystals and ceramics show the desire to demonstrate the increasingly growing purchasing power of bourgeois families.
Menu is typically Tuscan, based on locally production and high quality raw material. The larger fork is intended for meat, which needs a larger cutlery. There is only one knife, intended for meat (the pasta does not require cutting). The dessert is spooned, being an evening event, and grapes are normally eaten with the hands.

Both the glass of red wine for meat and the finger wash arrive at the time of the corresponding dish (as the etiquette teaches).

2. Why did you choose this particular period in time to set your table?

I chose to take care of the Edwardian Era because it represented a moment of impactful change in architecture, fashion, lifestyle and manners. Economic and social changes also created an environment in which greater social mobility was achieved than ever before. The economic opportunities of the middle classes are increasing, thanks to rapid industrialization. In the field of table education and nutrition, an important literature begins to deal with bourgeois social classes for the first time. For this reason, I wanted to think about how a bourgeois family of the time could behave, far removed from the dynamics of the “palace”…but, at the same time, being careful to imitate the model of the nobles!

3. How, if at all, did Covid-related social restrictions affect your choice of setting? Were you ready to celebrate? Feeling in the mood to do something different? Etc…

No, Covid did not interfere with my way of setting the table. Surely we all felt the need to meet again, especially at the table. I went through this difficult moment with my husband and my children, experiencing the beauty of the simplest things. We should not forget how valuable relationships are and take better care of them in the future.

4. Have you always enjoyed a properly set table? Or, if not, was the table setting something you learned to enjoy through your social life and/or business later on in life?

I have always shown a great interest in the “art of receiving” and good table manners. From an early age, I was educated to have good behavior at the table, which necessarily requires care in setting up and in welcoming guests. I remember that from an early age, I was committed to setting the “family table” with details and attention, above all during the most important events.

I have always had a passion for collecting rare instruments or instruments suitable for every single situation. Over time, I then learned the basic techniques and rules. Today I also deal with setting up tables during institutional events, following the strict ceremonial rules.

5. Did you do any research on table setting etiquette before setting your elements at the table? 

Yes, I always do research on new setting the table manners, on details and on various historical periods. Everything is a source of study and learning. There is always something new to learn! I consider Maura Graber's texts unique and special, as well as the contents of the Etiquipedia blog and website.

 6. Do you plan on entering again next year? 

I'm sure I want to participate in the competition again next year! Maura J. Graber and Elizabeth Soos are the greatest experts in the world and it is very inspiring for me to be judged by such experienced staff.

Elizabeth Soos and I would both like to congratulate Gabriela on her award winning setting. We are honored that she entered our contest and love meeting others who are so willing to share their talents, enthusiasm for etiquette, and their wealth of knowledge. Congratulations!

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

More Table Cover Etiquette 1909

The Proper Ways of Setting a Table for Luncheon and Dinner

My correspondent has requested that some information be given in The Modern Housekeepers page, in regard to table service. “Laying the Table” first requires attention. A heavy cover of felt or double faced canton flannel should be spread over the top of the table and securely fastened about the legs, which will prevent it from sliding about on the surface. This cover not only protects the top of the table, but deadens the sound made in setting down china and improves the appearance of the finest linen. Over this, spread the damask tablecloth, being sure to have the fold exactly in the center of the table, with opposite edges of the cloth at equal distances from the floor. At the center of the table place a growing plant, cut flowers or a dish of fruit. 

The plate, napkins, glasses and cutlery set in place for each person at the beginning of a meal are called “the cover.” The plate marks the center of each cover, and at least 25 inches, or better, 50 inches must be allowed for each individual cover at table and 15 or 16 inches in depth, which means that all glasses, plates, etc..., must be inside of an imaginary line, 15 or 16 inches from the edge or the table. Knives are placed at the right and forks to the left of the plate. The cutting edges of knives are towards the plate and the tines of the forks and bowls of the spoons are turned upward. Plates, knives forks and spoons are placed half an inch from the edge of the table; knives, forks and spoons are disposed in the order of use, the first to be used being farthest from the plate. Fresh knives and forks must not be put on the table during a course or laid on the clean plate to be set down before one at table. 

There are two styles of serving meals, the English and the Russian, and a third which perhaps meets the requirements of American living better than either, and since it embraces the best points of each, may be called a compromise. In the English style of service, the food is served from the table, the meat or fish, just as it is taken from the oven or kettle, being set before the host, who carves it and selects the portions desired by each. One or two vegetables are also served by some one at the table, and bread and butter, relishes, etc... also find a place upon the table, but aside from these, only one course appears at a time. 

The English style savors of hospitality, inasmuch as the guest receives the individual attention of the host, while in the Russian fashion the duty of supplying food to those at table devolves upon attendants and dinner is the meal for which this formal service is best adapted. In the Russian style, nothing appears upon the table except the centerpiece and the articles which compose the individual covers, although a bonbon dish or two is permissible. All food is served from the side; the attendants pass the food, separated into portions, to the left of those at table, for each to help himself, or made ready on individual plates. It is set down before each individual from the right. The “Compromise” style is a little less formal than the Russian and somewhat more so than the English. 

A breakfast table after the English fashion should be set thus: Place the breakfast plate and the cutlery half an inch from the edge of the table. A knife, with the cutting edge toward the plate should be placed at the right, and at the right of the knife a dessert spoon for cereal. A fork of breakfast size, with tines turned upward, is placed at the left of the plate. A tumbler for water should be set at the point of the knife, and beside it another for milk. At the point of the fork, place a small plate for bread or hot muffins and butter, and across this lay a small knife or “spreader.” The napkin is placed at the left of the fork: above the plate a dessert spoon, and above this a fruit napkin with a finger bowl beside it. Place salt and pepper sets and also carafes for water between each two covers. 

The required number of coffee cups and saucers are placed above the cover at the foot of the table, and frequently a large tray holds the whole coffee service and the dishes belonging to the cover. Near these coffee spoons are placed on a flat dish, also the cream pitcher and a bowl of cut sugar; sometimes, also stands for hot milk and coffee. Just before breakfast is announced the glasses should be filled with water, and cold bread; and butter should be placed upon the bread plates. There should also be an extra supply of these two articles upon the table. A dinner table for ‘the Russian service’ should be laid as above, until it comes to arranging the covers. For these use a plate of dinner size. Place a dinner knife at the right of the plate, and beyond this the spoon for soup; this may be a table or dessert spoon or a round bowled soup spoon.

If raw oysters or clams are to be served, lay an oyster fork across the soup spoon, or beyond it to the right. When canapés take the place of oysters, a small fork takes the place of the oyster fork. On the left place the forks in the order of use, the one to be used ; first being farthest from the plate, as, fork for fish, next for entree and roast. Since this array of cutlery is enough to occupy the space allotted to the cover. Forks for additional entrees and the forks and spoons needed for the dessert service must be passed when needed. 

At the left of the forks lay the napkin, a roll or piece of bread between its folds, but in sight. Sometimes a roll is laid on top of the napkin, but preferably it is partially covered. Near the point of the dinner knife, set the glass of water, and beside this the glass for Apolllnaris or charged water. If wine is served the glass for water is set nearly in front of the plate, the glass for sauterne at the tip of the soup spoon and the glass for sherry between the three, forming a half circle. Back of these, forming a second half circle, with the sauterne glass as the first in the circle, place the glasses for champagne, and burgundy to accompany the roast and game, respectively. Salt and pepper cups and spoons, or shakers; should be placed between each two covers. The floral decorations and the candelabra or candlesticks, placed symmetrically upon the table, complete the laying of the table. 

For a luncheon to be served after the “compromise” style the cloth is laid in accordance with the foregoing directions. On the centerpiece in the center of the table stands a bowl of flowers. The plate line is an imaginary line extending around the table 15 or 16 inches from the edge; inside this are placed candelabra or candles at equal points from each other and the center of the table, und between these are dishes of salted almonds and bonbons. Olives are served upon bits of ice, and should not be placed upon the table. When this much is done the following articles should be set in place: Service or place plates (10 inches in diameter). Spoons for grapefruit. (Set these above the plate or first in order at the right.) Spoons for bouillon. Forks for oysters (those used for raw oysters). Small forks for timbales. Knives and forks for fillets of beef. Salad forks. Tumblers for water. Glasses for wine or Apollinaris.  Napkins. (Later on insert a roll or piece of bread between the folds). Individual butter plates. (Supply balls of butter later on.) 

When luncheon is announced, the following items should be in order upon the side board: A carafe of chilled water, serve with or without a bowl of ice, in bits, with spoon. Extra, supply of butter. Extra supply of bread. Sandwiches to serve with oysters. Olives in fancy dish. Cruets of oil and vinegar. Salad fork and spoon. Ice cream forks or spoons. Cut sugar for coffee. Finger bowls on plates, doilies between. Upon a side table there should be a tablespoon for serving timbales; a carving fork of small size and a tablespoon for serving beef; after dinner coffee spoons: a tray covered with a doily and two or three napkins and towels for emergencies. The bouillon cups and plates for timbales and fillets of beef should be in the warming oven. The plates for the salads and ices should be in the refrigerator. A second side table or a dinner wagon set on casters expedites the service.— J. Mabel Miller, 1909

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

Laying a Correct Gilded Age Table

Next are laid plates large enough to hold the oyster or soup plate which is to contain the first course, and on it, or sometimes beside it, is arranged the napkin... with the dinner roll inserted. 

How to Lay the Table Correctly for Formal Dinner

No matter how many the guests, the proper arrangement for the table for the formal dinner is unchanged. The bare table is always covered with a thickness of cotton flannel —of the sort that comes double width for about 80 cents a yard—before the cloth is laid. This is partly to protect the polished surface of the table from contact with hot dishes, but chiefly to deaden the clatter of china and sliver. The damask cloth, which is always in the best taste for dinner, should have been ironed with a distinct crease down the middle, as a guide in the mathematical arrangement of the places. 

Next are laid plates large enough to hold the oyster or soup plate which is to contain the first course, and on it, or sometimes beside it, is arranged the napkin. This should have been ironed so as to fold over in three rather than four thicknesses, and it should be folded first so that the upper edge is broken at the midline and brought down the crease on either side of the mid-crease. The two protruding ends of the linen are now folded back on themselves so as to leave nearly a right-angled triangle of the napkin. This arrangement is finally turned over so that the foiled ends are underneath, and the dinner roll inserted. 

The two glasses, one for plain water and a more slender one for mineral water, are placed side by side in front of the plate. Care should always be taken that every glass on the table is the same distance from the accompanying plate. The individual salt and pepper shakers are not placed on a line with our two temperance glasses, but a little to the right of the plate. When there are no individual shakers, the salt may be placed midway between every two places, but still on a line with the goblets. It is customary nowadays to lay the table with silverware with every course up to the dessert. The dessert spoon or fork is brought in on the finger bowl and the coffee spoon with the coffee. Table spoons, soup spoons and the carving utensils for the host are likewise brought on with the course for which they are intended. 

The forks, all but the oyster fork, are, of course, arranged on the left side of the plate, and the knives, soup spoon and oyster fork on the right. The oyster fork is placed farthest from the plate, the soup spoon next, then knives for butter and roast respectively—this presupposes a dinner of six courses—and continuing down the line, the fork nearest the plate is for the roast, the next one for the fish, and the third for the salad. This arrangement holds for the meal in which the host does his own carving. But where one wishes the plate be served from the butler's pantry, the carving utensils and the dinner plates are naturally in that place. 

As the plates are removed they should be sent to the kitchen immediately and fresh plates instantly substituted. Even where the roast is carved on the table, it is customary to serve the soup from the pantry. If there are no oysters to precede it, places may be served just an instant before dinner is announced. No one needs to be reminded of the old formula, “Pass to the left; remove from the right.” When the entrees and salads are passed as a final word the servant holds the dish on a folded napkin on the flat of his hand, with a large tablespoon and a fork lying across the dish. Some discretion must be used in passing to see that the dish is held low enough for the guest to help himself easily.—Buffalo Evening Times, 1909

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