Spotlight on Isabel E. Martinez

Meet Venezuelan Etiquette Authority and Etiquipedia Contributor, Isabel E. Martinez, of Spain

Meet one of our newest contributors, Isabel. E. Martinez. Isabel was educated in Business Management at the Universidad Católica Andrés Bello, in Caracas, Venezuela. After relocating for a few years to Miami, Florida, Isabel developed a company teaching computer skills. Among her clients were Baccardi in Bermuda, and Mavesa, Telcel (Movistar), and Heinz in Venezuela. That is when she discovered her passion for teaching. 

As her children became adults, she shifted her focus and dedicated her time to teach on subjects she is very passionate about; Hospitality and Table Etiquette. Now living in Spain, throughout workshops in English and in Spanish, Isabel works with employees in the hospitality industry, and those business professionals who when interacting with customers, would like to make sure that they are the most professional representations of their companies. Especially when attending business lunches and events. She also offers youth and teen courses in etiquette, helping them to excel with integrity and pride in whatever field they desire to pursue. 

Teaching at a women’s event in Doha, Qatar

Below are links to Isabel E. Martinez’ articles on etiquette which you’ll currently find on Etiquipedia. More are coming soon! ;

• Dining Etiquette and History in Spain
• Napkin Etiquette and Usage
• Restaurant Job Interview

The following is a Q. & A. with Isabel:

It was the combination of these two defining experiences — a childhood rooted in the values of the table, and the discovery of my passion for teaching — that led me to what I now believe is my true calling: sharing the art of table etiquette and the transformative power of hospitality with others.

What was the impetus or pathway for starting a career in Etiquette? How did you get started? 
Some of my most vivid childhood memories are of my parents teaching us proper manners at the table. As children, we underestimated its value — as children often do. But as I grew older and began dining in different places and different settings, I realized how deeply those principles had been imprinted in me. And more importantly, I began to notice how much it truly matters.

I studied Business and because I was good using Microsoft programs while I was working, when I got married, I lived for several years in Florida, US, at that time, I started teaching Microsoft software programs and discovered the joy of teaching.

It was the combination of these two defining experiences — a childhood rooted in the values of the table, and the discovery of my passion for teaching — that led me to what I now believe is my true calling: sharing the art of table etiquette and the transformative power of hospitality with others. Because good manners are not just about rules. They are about respect. They are about making every person at your table feel seen, valued and welcome. And that, I believe, is a gift worth passing on.

We may come from different cultures, different backgrounds and different corners of the world, but we share the same mission — to keep alive the art of genuine human connection, “one table at a time”.

What (or who) do you find the most enjoyable with regard to Etiquette and your work? 
What I enjoy most is the extraordinary opportunity this industry brings — the chance to meet remarkable people who share the same passion for teaching, for serving and for making others feel truly welcome. It is astonishing how connected we all are, united by a common purpose: to spread the importance of hospitality and good manners. And it does not have to be limited to those working in the world of etiquette and protocol. You can see it — almost like a quiet glow — in everyone who works in any service-related field.

That network is something truly special. We may come from different cultures, different backgrounds and different corners of the world, but we share the same mission — to keep alive the art of genuine human connection, “one table at a time”.

What do you find the most rewarding aspect of your career in Etiquette?
Perhaps the most rewarding moment in my career comes at the end of every workshop — the smile on every face as the session draws to a close. It is as if a door has been opened that my students never knew existed. And watching them step through it, with curiosity and newfound confidence, never gets old.

Afternoon Tea Event recently taped for the Chinese viewing market in Southern California in early March, 2026

I have had the privilege of teaching in different countries, to people of vastly different backgrounds, ages and walks of life. I will confess that there are moments, just before I begin, when I ask myself: "What could I possibly teach these people?" — particularly when faced with an audience of great experience and knowledge. And yet, without exception, I am always reminded that no matter who we are or where we come from, there is always something new to discover, always another layer of refinement to uncover.

But perhaps the most deeply fulfilling experiences of my career have come through volunteering — offering workshops in places where access to this kind of knowledge is not easily or readily available. When a student looks at me at the end of a session and asks, "When are you coming back?" or "I wish we could have more workshops like this" — those words stay with me long after I have left. They are a quiet but powerful reminder of how much still needs to be done, and of how transformative education truly is when it reaches those who need it most. It is in those moments that I am most certain of my purpose.

Setting a table in costume at Afternoon Tea Event

What types of classes or training do you offer? How do you share your expertise?
I teach Table Etiquette and the Art of Hospitality — two subjects that I consider not merely related, but truly inseparable. One cannot exist at its fullest without the other.

My workshops are designed for a wide and diverse range of audiences:
• The Hospitality Industry — restaurants, hotels and service teams looking to elevate their standards and reconnect with the human side of their profession. They are "A Shot of Professional Vitamin”, a signature workshop for professionals seeking a confident, polished refresh of their social and dining skills.
• Basic English for Hospitality — tailored for employees who regularly receive international guests and wish to communicate with greater confidence and warmth.
• Children of all ages — introducing the next generation to the values of respect, consideration and gracious behavior at the table.
• Young adults — preparing them for the professional world with the social skills and confidence they need to make a lasting impression.
• Anyone who wishes to learn the art of hosting, dining elegantly or simply bringing more intention and beauty to their table.

My workshops are available both in person and online, in English and Spanish. Each session is built upon a carefully prepared foundation of material, thoroughly customized for the specific group I am working with — because no two audiences are the same, and no two workshops should be either. That personal touch is something I treasure deeply, and it is what makes each experience truly unique.

I am a firm believer in lifelong learning. I am constantly reading, researching and taking courses whenever the opportunity arises — because in this field, as in hospitality itself, there is always something new to discover, always another layer of excellence to pursue.

Teaching a personalized, one-on-one class in Spain

What age group do you enjoy working with most when it comes to etiquette? And why?
I genuinely enjoy every workshop I teach, each one for its own unique reasons.

Working with children is something wonderful. Recently, I had the joy of stepping into a classroom of four-year-olds — Their curiosity, their laughter and their eagerness to learn reminded me of why this work matters so deeply.

But perhaps the greatest surprise of recent years has been discovering the extraordinary thirst for knowledge that young adults carry with them. Something I did not fully anticipate — and it was nothing short of fantastic. This new generation has a remarkable amount of information and opportunity at their fingertips, and I am firmly convinced that those who invest in developing their social skills, their manners and their emotional intelligence will be the ones who truly thrive.

Daniel Post from Emily Post Institute is someone I admire. His family has been able to keep the Emily Post legacy alive. Will Guidara was the one who made me realize the Importance of Hospitality!

Who are some of the older etiquette authors or authorities you enjoy reading most?
Daniel Post from Emily Post Institute is someone I admire. His family has been able to keep the Emily Post legacy alive. Will Guidara was the one who made me realize the Importance of Hospitality! And last, but not least, our dear Maura J. Graber. She is a “walking encyclopedia”, an educator willing to spread her knowledge expecting nothing in return for whoever wants to learn.

To learn more about Isabel, visit her website: www.learningschool2.com or @isasetiquette on Instagram

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

Napkin Etiquette and Usage

Its relevance is so significant, that in Buckingham Palace, when setting the table for a state dinner, an expert is dedicated to the art of the napkin, from the importance of the fabric, its washing, ironing and of course folding and placement of the napkins for the laying of the table. — Image from the book “For the Royal Table: Dining at the Palace” and was created by “The Royal Collection” in Great Britain. 

What makes a napkin? A piece of cloth (or occasionally paper), almost always square, that’s main purpose is to dab or wipe food away from our mouths while eating or drinking. 

If we have children, it seems that we continually pick up and wipe them with napkins… accidents at the table when a drink spills, or food that falls onto the table or children themselves. In other words, napkins at a dinner table are indispensable.

I believe that napkins also “speak”. I believe napkins have their own identity, as I say. It is “their language”. Their physical appearance: fabric, color, design, how we place them, where we put them… they say so much.

The napkin can be square or rectangular, depending on the time of the meal, the size of the napkin varies. If it is for cocktails, it is small and square. If it is for dinner, we use the largest sized napkin, usually in a rectangle. 

On the internet we can find a lot of different ways of how to fold them to “present” them at the table. Various shapes have come in and out of fashion over the centuries. The most important thing is our creativity and intention to achieve something nice in such an important moment as sharing a meal with our loved ones.

The napkin is the first thing we see when we sit down in a restaurant for a business lunch, a romantic dinner, or simply a nice meal with our friends. Its presentation influences in such a way that just with a napkin we can instinctively know what to expect from that meeting and meal.

Its relevance is so significant, that in Buckingham Palace, when setting the table for a state dinner, an expert is dedicated to the art of the napkin, from the importance of the fabric, its washing, ironing and of course folding and placement of the napkins for the laying of the table.

The napkin is presented on the table, almost always on top of the plate or to our left at the beginning of the fork sequence.

When we sit at the table before starting a meal we place the napkin across our laps. If during the meal we have to get up, it is best to leave it on the seat of the chair, although depending on the casualness of where we are dining, we can occasionally leave a napkin slightly crumpled on the left side of the setting until we return. When we finish eating, we will leave it on the left side of the setting, but only when the meal is finished and everyone is getting up to leave the table.

All these rules are important, so that the rest of the participants, especially the waiters and waitresses, know how to proceed.

Details as simple as those if made by our children decorating the table at home to the sophisticated tables in elegant restaurants, all leave a mark to remember.

Meet our newest contributor, Isabel. E. Martinez, who was educated in Business Management at the Universidad Católica Andrés Bello, in Caracas, Venezuela. After relocating for a few years to Miami, Florida, Isabel developed a company teaching computer skills. Among her clients were Baccardi in Bermuda, and Mavesa, Telcel (Movistar), and Heinz in Venezuela. That is when she discovered her passion for teaching. As her children became adults, she shifted her focus and dedicated her time to teach on subjects she is very passionate about; Hospitality and Table Etiquette. Throughout workshops in English and in Spanish, Isabel works with employees in the hospitality industry, and those business professionals who when interacting with customers, would like to make sure that they are the most professional representations of their companies. Especially when attending business lunches and events. She also offers youth and teen courses in etiquette, helping them to excel with integrity and pride in whatever field they desire to pursue. To learn more about Isabel, visit her website: www.learningschool2.com or @isasetiquette

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