Friday, August 6, 2021

Etiquette and Elbows

 

Is it Appropriate to Place Your
Elbows on the Table?





Of all the hard and fast etiquette rules, placing elbows on the table is one of the most familiar ones. From an early age, children become familiar with the constant reminder, “Elbows off the table, please!”

There was even an often-sung jump rope rhyme on the subject:
“Mable, Mabel,
Strong and able,
Get your elbows off the table,
We’ve told you once,
We’ve told you twice,
We’ll never tell you more than trice.”


In our current age of informality, we tend to be more relaxed. And yet, the general rule still applies: elbows do not belong on the table.

The Practical Reasons for the Rule

Not having elbows on the table has practical and polite application. Consideration of others at the table is, of course, first and foremost.

Recently, I attended a lovely dinner gathering. The table was full of delicious food to be served home style with passing of dishes, but there were many guests seated very close-in to accommodate as many as possible. The person seated next to me sat with his elbows on the table – even during eating. This caused a space challenge for the two of us seated on either side of him as we worked to best accommodate for room.

Health-wise, elbows resting on the table means that you are leaning in and, by default, your ribs are pushed inwards. Where is your stomach? Between the spine and ribs. This hunched-over posture could very well interrupt proper digestion. A pretty good reason not to eat or “rest” with your elbows on the table.

A Little History

In days of old in Europe, it’s claimed that in the great halls where people dined at long tables, all were seated on one side of the table, and leaning on a table might cause it to tip over. Another story is that when opportunity afforded itself and people gathered close-in at long tables, there simply wasn’telbow room.

Contrary to the above, there are tales of the custom of placing arms on the table while eating. One story is that in olden times people needed to guard their food, and elbows on the table made that easier. Also, it’s reported that sailors at sea used their elbows to steady their hands in order to steady plates when weather got rough.

I suppose the bottom line is that practicality has a say in protocol.

Are Elbows on the Table Ever Okay?

Speaking of practicality, there are occasions when it may be acceptable to place your elbows on the table during a meal.

If the place for eating is noisy, sometimes you might feel the need to lean in to participate in conversation.

It may be that conversation is so intense that not leaning in (with elbows on the table) would indicate disinterest.

Elbows might be placed on the table when there is no food there – before or after ordering in a restaurant or when between courses once the plate from the previous course is cleared.

Sometimes, conversation continues at the table well after the meal is over. It would be uncomfortable to sit upright for any length of time, so for comfort’s sake, resting with arms on the table is quite fine.

During a working lunch when pads, pens, and laptops are in use alongside food served. Not the healthiest way to enjoy a meal, but another example of practicality taking precedence.I always advise using mindful discretion before becoming too relaxed. Consider what it’s like “to be on the other side of me.”

Does the dining environment call for formality?

Would you cause a space challenge for anyone seated next to you?

Do you happen to know that the host of the meal is a hard and fast rule follower?

Also consider that your body language sometimes speaks louder than spoken language. Your body language at the table informs others of your openness to conversation, your comfort with yourself, and your consideration of others.


"Oh, I would never put my elbows on the table."
~ Mary Berry, British Chef and Author



 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

Thursday, August 5, 2021

An Interview with Victoria B. Edwards

If you are familiar with the @EdwardsEtiquette Instagram feed, then you’ve probably seen Victoria B. Edwards’ delightful and colorful tablescapes and place settings, with napkins folded into many fun shapes. She was one of our two “Blue Ribbon” winners from the Etiquette Community for our 1st Annual Etiquipedia Place Setting Competition. 
🍽 🍽 🍽 🍽 
As a civility and etiquette expert, Victoria B. Edwards has taught dining protocol at recreation and community centers, athletic clubs, and libraries as part of numerous youth initiatives, after school and summer programs throughout the Metropolitan Detroit area for over 20 years. She founded Edwards Etiquette in 2015, and is a graduate of the Emily Post Institute. Edwards currently serves as Membership Director of the National Association of Urban Etiquette Professionals (NAUEP). Her firm holds memberships in the Michigan and National Afterschool Associations. Edwards also delivers corporate training on topics such as civility, business etiquette, communication, personal branding, and image management through customized programs, workshop/retreat facilitation and one-on-one consulting. She routinely partners with individuals and organizations to instill necessary confidence, training and professional awareness in adults to better represent themselves and their organizations. Edwards has received numerous awards and professional recognition for leadership and civic services, been featured in Who's Who in Black Detroit for 6 years, was selected as "Woman of the Year" by the National Association of Professional Women and promoted to Honorary Lieutenant of the United States Army for her commitment to voluntarism and community service. Congratulations, Victoria!


Victoria’s Menu

*AMUSE BOUCHE
Grilled Bacon Wrapped Scallops 

*Lime Sorbet

BREAD 
Butter Croissant 

SALAD
Strawberry Orange Spinach salad with Shredded Bacon and Feta Cheese crumbles

*Mint Sorbet

ENTREE 
Sautéed Collard Greens, Onions and (Minced) Garlic
Rice Pilaf                                     Chicken Marsala

DESSERT
Baked Cranberry & Caramel Stuffed Apple Pastry Puff 
with Vanilla Bean Ice cream

BEVERAGES
Lemon and Cucumber infused Water
California Cabernet Sauvignon                Cranberry/Blackberry     Infused Hot Tea

*Not shown, but would be part of this dining experience


Victoria’s setting is a lovely, romantic mix of mismatched floral china elements that blend beautifully together. This is not easily done. I have seen too many tables at which mismatched china pieces clashed with one another, so Victoria did a great job here with her choices.

The matte gold service plate (or place plate,) does not overwhelm the china and it complements the gold trim on the beverage ware. In fact, the photo is lit in such a way, that the flatware is possibly in a goldtone, however, it could be silvertone as well, which adds to the beauty of the table.
A few etiquette notes on Victoria’s setting: 

Specificity on what will be served and when, is always helpful when imagining how well a place setting suits a menu. This setting appears to have a superfluous teaspoon, however, I could not be certain, so we are assuming it is for a sorbet!

Unless a specific course requires a teaspoon, or spoon of any kind, one should not be at the setting. The menu specified that the sorbets were not part of the setting. Did that mean the teaspoon was not for either sorbet? I couldn’t answer that question and neither could Elizabeth Soos.

On the upside, I was pleased to see the butter spreader on the bread plate correctly. Too many hosts and hostesses have taken to placing these spreaders in a vertical manner (à la caterers or cruise lines), which is incorrect. Historically, any knife should face toward the diner or his / her plate. Blades of knives should never point toward anyone else at the table.

A mix of 3 different floral china patterns that complement one another beautifully.

A service plate, or place plate, with a high gold shine would have detracted from the gold and floral elements on the other tableware and the rose-fold napkin. The matte gold finish was the perfect choice.

The contemporary elements, like the glassware and flatware chosen by Victoria, mix well with the antique elements. Not one element is a detraction or distraction.



6 Questions for Victoria

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

I have enjoyed a properly set table for as long as I can remember. Although I grew up in the Midwest, I grew up in a very Southern home. I was raised by my grandparents and never minded being my grandmother’s assistant in setting up for her various club meetings. The older I got, the more fun it got to set a fancy buffet table or create a charcuterie plate (even though I was an adult before I knew what ‘charcuterie’ meant). By time I was 12 years old, her (my grandmother) friends were inviting me to tea parties and their sorority and other notable womens’ events of the day. Sometimes as a junior hostess and sometimes a guest. I was elated to be invited in either capacity.

It was in those spaces I became interested in table setting and tablescapes. Our State Fair used to have a competition of sorts and it looked like SERIOUS BUSINESS and that was always fascinating to me.


2. How did you choose the various elements you used in your setting and why?

I went for pretty, feminine, and romantic with the elements of my table setting.. The colors (pink and gold), theme (Plain & Fancy) and menu selection brought to mind a few ladies getting together on deck or veranda discussing/planning the seasons’ cotillions, graduations and weddings. The menu is primarily composed of things one would have in the house or could get at the corner market as part of the weekly groceries with just a couple of gourmet items.

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…

I can honestly say that I didn’t really have any COVID related social restrictions in my choice of setting. I was definitely ready to celebrate and feeling the need to do something different.

4. Same for the menu chosen as question number three… Did Covid related social restrictions affect your menu choices at all?

The only COVID-19 social restriction that comes to mind in my choice of setting was the idea of an individual pastry desert envisioned about the size of a popover for each guest and not a pie or cake.

5. If yours was a historical setting, why did you choose that particular period in time?

Mine was not a historical setting.

6. Do you plan on entering again next year?

Yes.



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

Gilded Age Dining Etiquette

 

In “The Age of Innocence,” Mrs. Mingott is shown selecting the correct flatware for a dinner party to welcome Countess Olenska.



For the Gilded Age Dinner Party

Etiquette advice from 1894 …

No gentleman will ever place his arms upon the table either before, during, or after a meal. Meats are to be cut with a single gliding movement of the knife, not by converting it into a saw. Keep the elbows always close to the side, no matter how ample may be the room between the guests.
 Iced oysters or clams are to be eaten with lemon juice dropped over —never with salt and pepper. Never play with knife or fork or other table utensils; do not touch them at all, except when about to use them. Do not forget that cheerfulness “suggests good health, a clear conscience and a soul at peace with all human nature.”
  Gilded Age dinners were multi-course, elaborate dinners
– Photo source, Pinterest


Formal dinner parties were an important part of the life of a well-to-do Gilded Age couple. The rules of etiquette and good taste dictated the dinner table’s look. Collectors can find many pieces of silver, serving dishes and large, carved furniture that were all made for a 19th century feast.

The dining room had large furniture. There was often a sideboard with carvings of dead game birds, animals and symbols of the food to be served. The sideboard held large pieces of silver that were to be used during dinner. Examples of fine silver, crystal or china were also on display.

The table was in the center of the room under a large, decorative chandelier. Ground-glass globes were preferred because they made the lighting more flattering.

The long table was surrounded by matching carved chairs. The table was covered with a white damask cloth that was large enough to fall 20 inches from the floor at both ends. The cloth was ironed and the crease was placed exactly in the middle, going the length of the table. The center of the table held a flower arrangement.

Dinners often had 12 courses, so many dishes were used. Silverware, dishes and napkins were put in place for each course. Sometimes the place setting included an individual salt dish and spoon, plus a place card and menu card.

Large, ornate serving pieces such as tureens and platters were used, and serving pieces were made for every type of food, from asparagus to tomatoes. Most of the utensils can still be used today. Never wash gold-trimmed dishes or hollow-handled silverware in the dishwasher. The heat can cause damage to them. — From a variety of sources and articles, including the Los Angeles Times, 2000


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

Wednesday, August 4, 2021

An Interview with Petra Carsetti

The Best in Show Winner for the Etiquette Community in our 1st Annual Etiquipedia Place Setting Competition is Petra Carsetti of Italy. Petra is shown above with her Edwardian dinner place setting.
🍽 🍽 🍽 🍽
Petra Carsetti was born into a gastronomic minded family… true lovers of excellent foods and wines. From an early age she showed a great passion for the table, which she later developed by working in important, well-known Italian restaurants. Since 2005, she has written many books on food and wine, along with guides to Italian restaurants, specializing also in galateo and etiquette at the Accademia Italiana Galateo and ANCEP (the Association of Ceremonialists for Public Institute). She teaches etiquette in schools to adults and children, is a consultant for various political and economic authorities, and she has a weekly column in a historic newspaper. She also writes for various other newspapers, and in September she will come out with her new book, “GalaTime: it is always time for good manners”!

Petra’s formal setting was our Best in Show for the Etiquette Community entries. It is a delightful mix of old and new. Her menu was a seafood lover’s dream. Simple, yet perfect for the challenge and ideal for a formal table. The accompanying clear service plate (so trendy at the moment) and matching bread plate were an unexpectedly nice complement to the antique, “Bristol Blue,” English Staffordshire china transferware plates by Crown Ducal. That pattern, in the Bristol Pink, has always been a personal favorite of mine, and so reminiscent of childhood visits to ‘grandma’s house.’ 

Adding to the mix was an antique melon fork, vintage ivory handled dessert knife and butter knife, a silver, roll-top butter dish (photographed both opened and closed) and a gleaming silver water pitcher. The hot pink flower choice was, again, a great complement as an accent piece to the choice of dish ware. The tall, baluster glass stemware mixed seamlessly with the glass and transferware plates. Making the setting perfectly correct was the largest of dinner napkins, giving this modern-antique mix a winning look.


A few etiquette notes on Petra’s setting: 

Petra was very specific on what was being served and when, what was being cleared and when, etc… This was tremendously helpful when judging the settings, as I had a few questions regarding most of the settings when it came to the judging. Elizabeth Soos had been the person in charge of receiving all of the photos and entries, so I had no idea what information she had regarding each entrant.

In the U.S., a melon fork, being a combination knife-fork (or “knork” as my young students would say) would never require the knife. However, in many European circles, especially French, a melon fork has an accompanying knife. As Petra resides in Italy and that appears to be a French melon fork, the Continental style fruit or dessert/pudding knife was perfectly placed.

A 19th century melon fork, paired with a French ivory fruit knife, sit below the pudding course spoon.

The elements chosen are all perfect for her Edwardian era setting. The glass service plate and bread plate are subtle enough to fit in, even though they are so modern. Petra managed to match the period glass liner in the roll-top butter dish (shown open in the top right of the photo below and closed in the top left of the first photo), which helped to nicely tie those elements together. She made a wise choice to show the roll-top both opened and closed, as many other entrants might not have chosen to do. The faux “French ivory” handles on the knives are true to the period.


The size of the Damask napkin, the largest available from most makers, is the appropriate size for a formal dinner, and often missed by many people… even those in the etiquette field, so kudos to Petra on getting that one point correct!

The largest of napkins are the correct choice for formal dinner settings.
  

Due to the volume of photos that some entrants sent, the choice of photos was sometimes not the best to be posted on Instagram, though as busy as Elizabeth Soos was, she somehow got one photo of each of all these settings posted for people to view. 

The photo of Petra’s setting that was posted on Instagram had a fork askew, so I asked if there were other photos from this particular entrant. In order for me to not know or guess who the entrant was, she had to crop Petra out, so I could view any other images with the perfect placement of the forks. I could see that the fork had been knocked out of place from the photo was sent with the others. 

Being used to photographing place settings on a fairly regular basis, I know how easy it is to knock something out of place and not realize it until the photo session is finished.


Six questions for Petra: 

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

I have always loved a properly set table. Since I was a teenager, I invited my friends to dinner and I set up the table in a very accurate and scenographic way! It wasn't always set up correctly, but there was always passion in setting it up. I remember that once (I was 15 years old) I set up the table with goblet glasses (only for water) by covering them with flowers; those same flowers brought them back all over the handrail of the stairs that were in the dining room.

2. How did you choose the various elements you used in your setting, and why?

To set the table I tried to use philological elements 
(philology is the study of the history of language traditionally, including historical literary texts) in line with the chosen theme. I also preferred to use particular objects such as the melon fork, precious materials such as English porcelain, crystal glasses with stems and antique fabrics with the rare 70 cm (27 & 1/2 inch) napkin.

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?

Unfortunately, Covid and the Pandemic have greatly changed our daily lives for small and big things. Social relationships have changed, they have been less frequent but this has caused the desire to be together. The rules are changed and these must be respected but the feeling of being together is always that of sharing and empathy. Brillat Savarin taught us this.

4. Same for the menu chosen as question number three… Did Covid related social restrictions affect your menu choices at all?

No, it didn't.

5. If yours was a historical setting, why did you choose that particular period in time?

I chose that particular period for several reasons:
  • because it was what I loved most
  • because in setting up the table I would have had more harmonious objects 
  • because in my new book “GalaTime” coming out in September, I had written about English traditions and objects.
6. Do you plan on entering again next year?

“This year it was very exciting to participate in this first competition with people from all over the world and I will be happy to participate in the next year as well. The judges Maura J. Graber and Elizabeth Soos are the greatest etiquette experts in existence and therefore participating will always be a stimulus to grow, improve, compare with other realities and nations. The table is a moment of union, it is also in this case!”

Elizabeth Soos and I would both like to congratulate Petra on her wonderful setting, and we would love to claim the mantle of “greatest etiquette experts in existence” but we humbly will admit that there are many out there in the field of etiquette, all over the world, who share our talents, enthusiasm and knowledge! 


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


Etiquette in Siam


The Royal Slippers, Sword of Victory, the Great Crown of Victory, the Royal Staff, Royal Fan and Flywhisk – 



On Hands and Knees Before the King Was Long the Custom There

Perhaps the most revolutionary reform carried out by the late King of Siam was the abolition of the arbitrary rule of etiquette which forbade an inferior in rank to raise his head above that of a superior, or even level with it. The inferior must not even pass over a bridge while a superior was underneath it, nor must he enter a room in an upper story while a superior was occupying a room beneath it. Servants approached their master on hands and knees. This custom is by no means obsolete today, in spite of the Royal edict, for many of the powerful Nobles who live far away from the Court still enforce it. 

In 1874 the King held a large Court, at which no one present presumed to appear otherwise than on hands and knees. It was at this audience that the edict forbidding the custom was read to the prostrate multitude. They there and then rose and stood like men in the presence of their Sovereign for the first time on record. Since then there has been no prostration at the Royal audiences. But if a superior stops to speak to an inferior in the street, the latter will still bend or lower his head in some way, as a mark of respect. - London Saturday Review, 1911


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

Tuesday, August 3, 2021

Colombian Etiquette

“It is a custom of the country… on the occasion of meeting a person for the first time each day, it is etiquette to shake hands and to make inquiries about the health of the person so greeted and of his relatives. It would not be considered polite to do otherwise.” 



Daily Handshaking and Greeting Consume a Lot of Time

It was the third or fourth day out from Santa Marta, Colombia, and early in the morning when one of the South American passengers came on deck. Another South American arose from his deck chair, extended his hand and as the men shook hands inquired after the health of the newcomer, his wife and his children. As they had parted company only about eight hours before in the smoking room, this seemed like unnecessary courtesy. The observer noticed that this happened in the case of all the Colombians on board, so he asked one man about it. 

“It is a custom of the country,” said he. “On the occasion of meeting a person for the first time each day, it is etiquette to shake hands and to make inquiries about the health of the person so greeted and of his relatives. It would not be considered polite to do otherwise.” Continuing, this man told of taking a walk one day in Bogota with a merchant of the place. They were bent on business and were to cover a distance that might be made rather easily in ten minutes. Because of the necessary stops to make the customary inquiries and to shake hands with friends of the merchant, the trip took nearly an hour.—New York Sun, 1909


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

Monday, August 2, 2021

Gilded Age Hand-Shaking Manners

 

The more public the place of introduction, the less hand-shaking takes place.


The etiquette of hand-shaking is simple. No man should assume to take a lady’s hand until it is offered. A lady extends her hand and allows the gentleman to take it. On introduction in a room, a married lady generally shakes hands; young ladies not often. In the ball-room, where the introduction is for dancing, not for friendship, never shake hands. The more public the place of introduction, the less hand-shaking takes place.– Chicago Herald, 1885


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

Sunday, August 1, 2021

Emily Post on Receiving Lines

 

Hands in Greeting 


Dear Mrs. Post: Etiquette suggests that a man wait for a woman to extend her hand in greeting first. But what is a man to do when a hostess receiving at a party for her daughter fails to put out her hand in spite of the fact that etiquette also says that a guest should shake hands with a hostess and her daughter in the receiving line at such a party? 

Answer: If she does not hold her hand out to him, then he behaves as he was taught in dancing school when a small boy. In other words, he takes one step, cracks his heels and bows from the waist and says, How do you do, Mrs. Brown.” – By the World's Foremost Authority on Etiquette © Emily Post, 1937


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