Plate covers: A large flat plate is to be placed in the center of the place settings. It is to be placed 3 cm from table edge.
Cutlery: the items are placed from the outside to the inside in the order in which they are used! The cutlery on the right of the plate is held with the right hand (the right knife with the blade to the plate and right next to it is the spoon). The left fork is next to the plate.
Dessert cutlery: The fork and spoon are arranged in such a way that the handle of the fork is to the left of the handle of the spoon!
Lenses: Right above the knife tip in series of 3 and 4. A water glass is provided so you start with that. No more than four cocktail glasses are placed on the table!Napkins: They are put to the left of the plate.
Pastries: Possibly two or more napkins are in order.
SERVED: The plates and glasses are always taken from the right side with your right hand. The soup is served in cups. The plates and bowls are offered from the left (right hand). In this case, you outreach the food so that the back of the hand comes to rest on the table and no gap is created between the plates or the bowls near the plate (mess is prevented). Juice is served in a sauceboat or a spoon. Supplements are often passed from guests. The template set of spoons and forks is used or the specifically designated cutlery may be used. One tablespoon alone is used for sauces, purees and the glasses are always served on a plate or on the tray, but never by hand! Bitter and sweet should not be combined when you want to order more than one drink.
Order: aperitif, light white wine, heavy white wine, red wine, champagne and dessert wine. Then, you can take cognac and liqueur.
Aperitifs: vermouth, whiskey, pure sherry or sherry mixed with soda or Campari cocktails are served.
For starters: You can go for wine, but not for beer. If caviar is served, you should go for champagne or sparkling wine.
Fish: The drinks which go with fish are light –take Hungarian white wines, for instance (including the Rhine and Moselle wines).
Poultry: Heavy customized white wines and red wines with wild fowls.
Roast: Only heavy, fine white wines can be served in this situation. You can have heavy red Bordeaux or Burgundy wine with red meat, too.
After eating: the champagne is enough. Then, go for coffee, cognac and liqueur.
Lenses choice: The white, thin-walled, ground glass is beautiful and the size of the glass will reflect the character of the drink. Fine service and balloon goblets or glasses are to be chosen.
You take stem glasses for red and white wine.
Champagne: It can be served in champagne bowls, cups, glasses, goblets and champagne balloons. However, the champagne flute is the most optimal.
Dessert: The glass is always smaller than the white wine glass. Liquor and liqueur, cognac, brandy and Grand Marnier are to be served in the so-called swivels (large bulbous glasses with a short walk). Sprayed spirits (whiskey, alcoholic beverages) are served in beakers.
Stakeout: After dinner, the host puts the cutlery with the handles parallel to the right of the plate and folds them in a napkin. Pay very much attention to this! Once you have finished eating, you should put the knife and fork crossed on your plate! The stakeout only begins when all the guests have finished their course! The stakeout begins from the right (right-handed). This means that everything is sacked, no matter whether it was used or not. The plates, bowls or sauceboats on the table are taken first and then the used plates are sacked
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