2. Read and translate the text: Etiquette: Serving

Every meal starts with correct serving of the table. Laying the table includes placing of dishes, silverware, glasses, and napkin. Serving of dishes is also of much consequence when meal is formal. There are rules that should be followed by waiters or waitresses: order of food and people to be served.

Setting the table

• The knife and soup spoon are placed to the right.

• The forks are placed on the left.

• Water and wine glasses are placed to the upper right.

• The large plate for the second course holds the smaller plate for appetizers.

• When the smaller plate is removed, it is replaced by a bowl for soup, risotto or pasta.

Serving

The lady is served first; then the gentleman is served.

Serving plates are passed around informally.

Bread should be in small pieces so it is not necessary to cut it at the table. After it is served to you, you may rest the bread to one side on the tablecloth – do not ask for a bread plate.

Each course is served in a serving plate.

Broth and soups should be served in soup bowls: the serving bowl is not passed around and seconds are never offered.

Pasta, on the other hand, should be served in a large serving plate and seconds can be offered.

Fish is served whole and divided afterwards.

Roasts are served already cut or divided into pieces. Never carve a roast (or turkey) at the table.

Salad is served in a plate put to the left of each person and must be dressed after it arrives at the table and served before the course it accompanies. Salad is served in a glass, china or wooden bowl never in a metal bowl.

When cheese is served, at least 4 different kinds must be offered. The cheese should be removed from the refrigerator at least one hour before it is served.

Before dessert is served the bread must be removed from the table.

Sweets and jellies are served immediately after the cheese and before the fruit.

Cakes are presented whole and then cut into pieces at the table.

Pastries are served on a tray with dessert wines and coffee.

Clean plates and food are served to the left and plates are removed from the right one at a time.

Wine and Water

Water is on the table when the guests are seated. The water glasses are filled never more than half full.

Wine glass is filled only half-full.

Water and wine are served from the right.

If different wines are served, the glasses must be changed. Wine should be served in the following order:

1. light white wine

2. light red wine

3. heavy red wine

Red wine should be opened ahead of time.

Dessert wine is served at the table.

3. Answer the following questions:

1. What is important to remember while setting the table?

2. How should silverware and glasses be placed?

3. When should the smaller plate be removed?

4. Who must be served first?

5. Should bread be cut before served?

6. What is the difference in serving soup and risotto?

7. How should one serve red wine?

8. How many sorts of cheese must be served at a time?

9. Should water and wine glasses be full?

10. How must roasts and fish be served?