Techniques play an important role in developing business contacts. It should be noted that the main content of the reception is not eating and tasting drinks. The receptions are of a business nature, they are held with the aim of deepening and expanding contacts, obtaining the necessary information in an informal setting.

At receptions, there is a mutual exchange of views and information, and the usefulness of this exchange depends on the experience and diplomatic skill of each of the interlocutors. At the reception, you have to meet and talk with many people from various circles of society in the host country. This is a continuation of service activities. You need to carefully prepare for the reception: think with whom and what to talk about, with whom to meet, whom to introduce. You also need to be ready to answer possible questions of interlocutors who are interested in receiving information. International practice has established the types of techniques, methods of their preparation, etiquette, which the participants of the techniques adhere to.

Receptions are organized on the occasion of national holidays, anniversaries of events, in honor of a foreign delegation in the country, as well as in the order of daily work.

The receptions are divided into daytime and evening receptions, as well as receptions with and without a seated table.

The main types of receptions are "A glass of champagne" ("Coupedechampagne") or "A glass of wine" ("Vind`Honneur"), "Breakfast" ("Lunch"), "Lunch" ("Dinner"), "Lunch-buffet" ( "BuffetDinner"), "Dinner" ("Jupper"), receptions such as "a la buffet", "Cocktail", as well as small receptions - "Coffee or tea table".

Afternoon meals include a Glass of Wine or Glass of Champagne and Breakfast. All other receptions are evening. Receptions with seating at the table include such receptions as "Breakfast", "Lunch" and "Dinner".

According to international practice, the most honorable types of receptions are "Breakfast" and "Lunch". "Glass of Champagne" or "Glass of Wine" starts at 12:00 and ends at 13:00. During such a reception, only champagne, wines, juices are usually served. As an appetizer - small cakes, sandwiches, nuts, etc. Reception takes place while standing. Dress code - casual suit or dress. "Breakfast" is arranged between 12 and 15 hours. The most common starting time for breakfast is from 12.30 to 13.30. breakfast lasts 1-1.5 hours, of which 45-60 minutes guests spend at the table, and 15-30 minutes - for coffee (coffee, tea can be served at the same table or in the living room). At breakfast, one or two cold appetizers, one fish or one meat dish, dessert are served.

During the gathering of guests, they are offered an aperitif. At the end of the breakfast, tea and coffee are served. Cognac and liqueur are offered. Dress code - casual suit or dress, unless the dress code is specifically indicated in the invitation.

The cocktail reception starts between 17-18 hours. Duration of admission is 2 hours. Reception takes place while standing. The invitation indicates the start and end time of the appointment (17.00 - 19.00; 18.00 - 20.00). Guests can come and go at any hour of the specified time. A stay of up to 1.5 hours is considered normal.

The first guests gather within 15 - 30 minutes. Late arrivals and early departures (for no good reason) are seen as the guest's desire to highlight the strained relationship with the host.

Employees of the firm should not appear at the reception after their management. The departure takes place in the reverse order: the management leaves first, followed by the rest of the employees in the order of seniority.

The host and hostess at these receptions all the time stand at the entrance, meet and see off the guests. In addition, the hostess introduces the new arrivals to those guests with whom they are not familiar. If the hostess is not there, then the newcomer must find her, say hello to her, before making contact with the guests.

Cocktails are served in glasses. They are carried by the waiters. Sometimes there is a bar-buffet with alcoholic drinks. Canapes with various salted oils, creams, pates, fish, meat, stuffed eggs, mini-cakes, biscuits, salted and sweet almonds, nuts, fruits are served as an appetizer.

Reception like "a la buffet" is held at the same hours as the "cocktail" (17.00 - 19.00 or 18.00 - 20.00). Its formal difference lies in the fact that more drinks and fewer snacks are usually served at the Cocktail reception, while fewer drinks are served at buffet receptions, and much more snacks are offered.

After the cold appetizers, baked food (julienne) is served. You can also serve sausages, small cutlets. After a hot snack, guests are treated to dessert - cheese and fruits, jelly, ice cream. Coffee is served at the end of the party. Guests serve themselves. The waiters just fill up the dishes, change the plates, pour drinks and add ice cream.

Coming to such a reception, you must, first of all, find the owner and hostess, say hello to them. It is allowed to leave without saying goodbye. When leaving the reception, leave two of your cards and your wife's card with folded corners in the hall on a special tray.

Casual dress code - suit or dress, unless otherwise specified in the invitation.

"Lunch" is the most honorable type of reception. It usually starts between 7:00 pm and 9:00 pm. Tables are placed in the form of the letter "P" or "T". Places of honor at the festive table are organized "facing" the front doors or, if this is impossible, to the windows facing the street. The table is decorated with flowers and a small cold snack with ornamental vegetables. The choice of cold appetizers is small - only one fish and meat dish and vegetable salads. After cold snacks, broth with croutons is served, then - any meat dish. There can be two hot dishes, one of them fish, which is served before a hot meat dish with vegetables cooked in different ways. Lunch ends with dessert: jellies, creams, various sweet dishes, berries with cream. In conclusion, tea or coffee is served.

The alcoholic drinks are the same as for breakfast. Aperitifs are available before dinner.

A formal reception requires a full dress uniform. In this case, invitations (in the lower left corner) usually write "Whitetie" (white tie, which means - tailcoat) or "Blacktie" (black tie, ie tuxedo); "Eveningdress" - evening wear, which also means a tailcoat. If a dress code is specified, this is mandatory. Ladies in such cases should be in evening dresses.

Women should come to receptions in strict-cut, dull-colored clothes. For breakfast, a cocktail, it is customary to appear in a dress of the usual length, a dress in a suit or suit, a small hat made of felt, silk and other similar material, and it is not necessary to take off the hat during the reception. It is not recommended to come to receptions with a lot of jewelry. They are not worn at all until 18.00. During the day, jewelry or jewelry made of semi-precious metals looks more appropriate.

For receptions starting before 20.00, a lady can come in silk, kid gloves with a suede or leather handbag. Gloves, however, are removed immediately upon arrival, at the latest in the foyer, where the aperitif is served.

Silk, lace, and other thin gloves can be worn with an evening dress, and the shorter the sleeves of the dress, the longer the gloves should be, and vice versa.

Sometimes they write on invitations: "Undress" (literally - without clothes). This means that you have to be in a simple suit.

Dressy clothes require some general rules to be followed. A tailcoat is relied on: a white bow tie, tied by hand (silk or, better, a pike tie), a tightly starched bib, a stand-up collar with curled corners, a white pike vest (they also wear silk, but this is not considered a good form), black patent leather shoes. There are three buttons on the dress vest, which must always be fastened. In the breast pocket - a white handkerchief in the event that no medals are attached to the chest. Cufflinks should be modest. You must have fresh white gloves with you.

The tuxedo is accompanied by a tight starchy shirt-front, a stand-up collar with curved corners, a black bow tie, patent leather shoes, and a black waistcoat. No wrist watch is worn with a tailcoat, but only a pocket watch on a chain.

Lunch Buffet is a variation of Lunch. Since this type of reception has its origins in Sweden, it is called the "buffet". The buffet lunch is served at the same hours as Lunch. It is easier to carry out, because not related to the placement of guests at the table. Serving the table in the form of a pantry, it is placed against the wall or in the center of the room.

Cold snacks, cold sauces, bread, various salads, cookies, pastries, soft drinks, juices, mineral water are placed in the middle of the table.

The participants in the buffet lunch do not sit at a common table, but come up to it, take a napkin with their left hand, on which they put a plate with a knife and fork previously placed on it, and then put food on the plate. They take a glass of wine, juice or some other drink with their right hand.

After filling the plate, the guests leave the table and are examined at small tables. They can also be located on sofas, in armchairs, trying to sit with those people with whom you need to talk.

Wines, cocktails and other spirits are displayed on buffet counters and tables with waiters.

The dress code is the same as at Lunch.

Dinner starts at 21.00 and later. It differs from "Lunch" only in the time of its beginning. In addition, soup is usually not served at dinner.

The dress code is indicated in the invitation - dark suit, tuxedo or tailcoat; for women - evening dress.

Business communication partners can also arrange less formal meetings - at tea or coffee tables.

For coffee, as a rule, they invite you from 17.00 to 19.00, you can invite for tea later - until 20.00.

Small sandwiches, pies, sweet and savory biscuits, buns, muffins, savory or sweet cakes are served with coffee or tea. On the table you can put boxes of chocolates, cream, ice cream, lemon.

Before coffee, you can serve a hot appetizer or salad, toast, filled pancakes, omelets, cookies. It is also recommended to serve juices and mineral water to the coffee table.

The form of clothing is a casual suit or dress.

Types of receptions and banquets. A reception is a ceremonial breakfast, lunch or dinner in honor of an official or event. The receptions are official. Receptions are held on the occasion of official visits of officials, representatives of foreign and Russian companies, at the opening and closing of international exhibitions, in connection with the signing of trade agreements, and national holidays. The receptions are of a business nature, they are held with the aim of expanding and deepening contacts. Currently, in international practice, there are several types of official receptions, each of which has its own etiquette, which is mandatory for all participants. Formal receptions are divided into daytime and evening receptions, as well as receptions with and without a seated table.

• · Afternoon receptions are Working breakfast, Glass of champagne, Glass of wine, Breakfast.
• · Evening - Lunch, Lunch-buffet, Dinner, A la buffet, Cocktail, Tea, Zhur fix, Shashlik (BBQ).
• · Seated receptions include breakfast, lunch and dinner receptions.
• · Receptions without seating at the table include Buffet, Cocktail, Zhur fix, Barbecue.

Reception in honor of or with the participation of foreign representatives is called diplomatic. International practice has established the types of diplomatic receptions, methods of their preparation, etiquette that participants of receptions must observe. Diplomatic protocol is a set of generally accepted rules, traditions and conventions followed by governments, foreign affairs agencies, diplomatic missions and officials in international communication. In Russia, the norms of the protocol were systematized and formalized in law in 1774, when the "Ceremonial for foreign ambassadors at the Imperial All-Russian Court" was approved. In 1827. these norms were supplemented and approved as the "Norms of the Russian diplomatic protocol".

The main document that defines the norms of international contacts is the Vienna Convention on Diplomatic Relations. In accordance with this document, laws and regulations in the field of foreign policy are being developed. At the same time, each country, observing the basic rules of the protocol, makes its own amendments and additions to them, taking into account its national characteristics and customs. In contrast to formal receptions, banquets are informal. They are held on the occasion of meeting friends, family celebrations, weddings and other traditional holidays.

Afternoon diplomatic receptions. Reception A working breakfast is usually held during visits of officials abroad to meet with business people of the host country. A working breakfast is usually arranged at 8.00-8.30 in the morning and lasts no more than one hour. A limited number of guests are invited to the Working Breakfast. No toasts and special appearances are given. Receptions Glass of Champagne and Glass of Wine are held on the occasion of a national holiday, in honor of the arrival of a foreign delegation, departure of an ambassador, etc.

Receptions begin at 12 o'clock, end at 13 o'clock and are carried out standing. During a glass of champagne reception, guests are offered champagne, juices, toasted nuts, small cakes, chocolate. At the reception, a glass of wine is offered wine, juices, mineral water, canapés sandwiches, tartlets with fillings. These types of techniques are convenient because they take little time and do not require complex preparation. Reception Breakfast is arranged between 12 and 15 hours. Breakfast usually lasts an hour and a half, of which 45-60 minutes guests spend at the table, and 15-30 minutes - for coffee or tea (coffee, tea can be served after the same table or in the living room). One or two cold appetizers, one hot fish or meat dish and dessert are served at breakfast. Breakfast can be served with a hot starter or first course. Before breakfast, guests are offered an aperitif, at the end of breakfast, tea, coffee are served, accompanied by liquor or cognac. In international protocol practice, it is generally accepted that daytime receptions are less solemn than evening ones, therefore the dress code of guests is a casual suit or dress, unless the dress code is specifically indicated in the invitation.

Evening diplomatic receptions. Reception Cocktail begins between 17 and 18 hours. Duration of reception 2 hours. Reception takes place standing. The time of the beginning and the end of the reception is indicated on the invitation (17.00-19.00, 18.00-20.00). Guests can come and go at any hour of the specified time. During the reception, the waiters serve drinks poured into the glasses on trays. Sometimes they organize a bar counter with alcoholic beverages. Canapes with cheese or ham mousse, pâtés, fish and meat gastronomic products, volovany or baskets with various fillings, crackers, salty and sweet almonds, fruits are served as an appetizer. Small cakes, biscuits, coffee, tea are also served. The A la buffet reception is held at the same hours as the Cocktail reception (17.00-19.00 or 18.00-20.00).

The reception is carried out while standing. The hall is equipped with buffet tables with a variety of snacks and bar counters with alcoholic and non-alcoholic drinks. Cold appetizers are placed on dishes cut into small portions "for a fork". Hot snacks are served in cocotte makers, chill molds, on metal dishes (eagle fish, baby sausages, kebabs, small cutlets). After hot snacks, guests are offered a dessert (ice cream, jelly, cheese with fruit, etc.), and coffee is served at the end of the reception. Guests serve themselves. Casual dress code - suit or dress, unless otherwise specified in the invitation. Lunch is the most honorable type of reception. It usually starts between 7:00 pm and 9:00 pm. Duration 1.5-2 hours, including 1 hour at the table, the rest of the time in the living room. The menu includes 3-4 cold appetizers, first course, 1-2 second courses, dessert. After dinner, coffee or tea is served in another room (living room).

Guests are offered table wines as alcoholic beverages, champagne for dessert, cognac and liqueur for coffee or tea. All food and drinks are served by the waiters. An aperitif is offered before dinner. Dress code at the reception is ceremonial. The invitations (in the lower left corner) indicate "White tie" - a white tie, which means a tailcoat, "Evening dress" or - evening wear, which also means a tailcoat; Black tie is a black tie, which means a tuxedo. Ladies in such cases should be in evening dresses.

Reception Buffet lunch - a kind of lunch. Its organization is simpler, since it is not related to the placement of guests at the table. This type of reception is similar to the buffet. Buffet Lunch is served at the same hours as Lunch. The table is placed against the wall or in the middle of the hall, covered with a tablecloth almost to the floor. Cold appetizers, sauces, various salads, baked goods, soft drinks are placed in the middle of the table. On the tables are placed snack plates in stacks, snack cutlery, glassware, linen napkins. The participant of the Lunch-buffet goes to the table, takes a snack plate, puts snacks on it, puts a snack device. With his right hand, the guest takes a glass of wine or juice, leaves the table and sits down at one of the small tables. Wines and other alcoholic beverages are displayed at the bar. Reception Dinner starts at 21.00 and later. It differs from Lunch by the time it starts and the absence of the first course in the menu. Waiters serve guests with cold and hot snacks, hot second courses, desserts, soft and alcoholic drinks, coffee or tea in the common room or living room. The dress code is indicated in the invitation - dark suit, tuxedo or tailcoat; for women - evening dress. Tea reception is usually organized for women from 5 pm to 7 pm. The number of guests is no more than 10 people, who are seated at several round or oval tables covered with colored tablecloths and napkins in gentle colors. Tea is served with small sandwiches, pies with sweet fillings, cookies, muffins, cakes, cakes, chocolates, fruits, lemon. Coffee can be served upon request.

Dress code - casual suit or dress. The reception of Zhur fix (from French - a certain time) is arranged by the wife of the Minister of Foreign Affairs or another member of the government or the wife of the ambassador once a week on the same day and hour during the entire autumn-winter season. Invitations to such receptions (Wednesdays, Thursdays or Fridays) are sent out once at the beginning of the fall season and are valid until the end of the winter season, sometimes until the beginning of summer, unless special notice of a break follows. In terms of time, food and dress, this technique does not differ from Tea. Sometimes this technique has the character of a literary or musical evening.

Men can also be invited to the reception of Zhur fix. Shish kebab (BBQ) is an informal and favorite type of summer reception for diplomats. An outdoor reception is held in the country house garden. Guests with families can participate in this reception. The owner of the house carries out a ritual associated with making a fire, preparing meat and preparing a barbecue. At this time, guests are offered drinks (beer, wine, mineral water, etc.), salted cookies, nuts, natural vegetables. Various types of sauces are served with kebabs: tomato, ketchup, nasharabi, etc., for dessert - fruits. The dress code for the BBQ is sports. The number of guests is usually small. Reception A glass of wine with cheese is a very popular table lately.

The organization of such a reception is relatively simple and allows the owner to be creative in the selection of various wines and cheeses. When organizing this reception, the table is located in the Center or against the wall. To decorate the table, it is better to use checkered tablecloths and napkins, dark and light wooden boards. The table can be decorated in country style (rustic utensils) or in an exquisite sophisticated style using white lace tablecloths and bohemian glass. Cheese is placed on special cheese boards in large pieces. A cheese knife is placed next to each piece of cheese. The cheese should be at room temperature. Next to it are crispbreads, butter, fresh and dry fruits, nuts, olives, natural vegetables, parsley leaves, lettuce, dill. During the intake, you can give preference to hard cheese - emmental, cheddar; soft - Camembert, mozzarella, semi-soft - Eden, Roquefort; enzymeless - ricotta, Edyghe. The cheeses are placed separately on the cheese boards. For enzyme-free cheeses, you can serve a mixture of lettuce and nut butter, sprinkle them with basil, chopped olives and tomatoes. Salad bowls with olives, gherkins, green onions are placed on the table. Fruits are placed next to the type of cheese for which they are intended: apples, oranges - with hard cheeses; plums, peaches, apricots - soft. You can recommend table dry red wines with cheeses - Bordeaux, Beaujolais, Mukuzani, Merlot, Saperavi, Teliani.

assortment service restaurant service

1. Working breakfast: beginning at 8.15-9.00. Duration - from 30 minutes to 1 hour.

Clothing is a casual business suit. The goal is to resolve fundamental issues on the outlined contracts, transactions, etc. simultaneously with breakfast - for reasons of time saving.

A working breakfast is advisable if the number of participants is small - no more than five people.

Alcoholic drinks are not served, the menu is limited, and spouses of businessmen are not invited.

2. Breakfast: beginning - 12.00-12.30. Duration - 1-1.5 hours. The clothes are business casual. Menu: cold appetizers, one or two hot dishes, dessert, coffee. Drinks - dry wines, champagne. Businessmen's spouses are not invited (but there may be an exception).

In general, afternoon receptions are less formal and more businesslike than evening receptions.

Evening receptions

3. Cocktail, glass of champagne - a small reception (1.5-2 hours), as a rule, takes place while standing. Drinks, like hot and cold snacks, are served by the waiters. Sometimes this type of service is complemented by several more buffets, where drinks are offered to those who wish. The reception starts at approximately 5 pm.

4. "A la fourchette" ("a la fourchette" - French - fork: since "a" is an instrumental preposition, and "lafourchette" is a fork). The duration is the same as for the cocktail-type reception, the start time is also about 17 hours.

This reception is carried out standing, but there is the following difference: at the reception "a la buffet" tables are set with snacks, hot dishes, as well as dishes and cutlery. The guests themselves put the desired dishes on their plates. However, the name of the technique suggests that on the tables there are only those dishes that can be eaten without using a knife, standing, i.e., holding a plate in the left hand and a fork in the right.

Clothes at receptions such as "cocktail", a glass of champagne and "a la buffet" - a normal suit, but of a darker color, women's costumes are more elegant, less stringent requirements for jewelry.

5. Buffet lunch - a reception, the beginning of which is appointed approximately at 18-20 hours. The fundamental difference from the receptions "cocktail" and "a la buffet", except for the start time and duration (2.5-3 hours), is that although the dishes and cutlery are on a large table that plays the role of a buffet, this technique does not work. standing and sitting. Tables are set up in the hall, and the guests, having independently chosen snacks, sit down at the tables. Since in this case it would be inconvenient to sit down at one long table (plates are in the hands of guests, different times for taking a seat at the table), the tables are placed in such a way that each one can accommodate 4-6 people.

Although this is an evening reception, a tuxedo and evening dress are not required, since the reception is self-service, a guest in an evening dress will feel uncomfortable walking around the hall with a plate in search of a place.

6. Lunch is the most solemn form of reception. Note that some of the most respected guests, for example, top officials of the company, can be invited to dinner with their spouses (spouses are not invited to all other forms of business reception listed above).

Daytime receptions

"A glass of champagne"

It usually starts at 12 noon and lasts about an hour. During the reception, guests in addition to champagne may be offered other drinks (wine, juices, mineral water). As an appetizer - small cakes, sandwiches, nuts, etc. Drinks and snacks are served by the waiters. Reception takes place while standing. Dress code - casual suit or dress. From the point of view of organization, this is the simplest form of reception, which does not require complex and lengthy preparation.

"Glass of wine"

It is a similar type of reception. The name in this case emphasizes the nature of the reception.

"Breakfast"

Settles between 12 and 15 o'clock. Breakfast usually starts at 12.30-13.00. Breakfast usually lasts an hour and a half, of which about an hour - at the table and about 15-30 minutes - for coffee, tea (coffee, tea can be served at the same table or in the living room). The breakfast menu is made taking into account national traditions. The menu may include one or two cold appetizers, one fish or meat dish and a dessert. Serving a first course and / or hot snack at breakfast is not excluded.

During the gathering of guests, they are offered an aperitif (juices). During breakfast, it is possible to serve dry grape wines, and in conclusion - champagne, coffee, tea. Mineral water, juices are served during the whole breakfast.

Guests usually come to breakfast in casual clothes, unless the dress code is specifically indicated in the invitation.

Evening receptions

"Cocktail"

It starts between 17 and 18 hours and lasts about two hours. Reception takes place while standing. The invitation indicates the start and end time of reception (17.00-19.00, 18.00-20.00). Arrival and departure are possible at any hour of the specified time. It is considered normal to stay at the reception for up to 1.5 hours. The first guests gather within 15-30 minutes. Coming to the reception at the beginning and leaving at the end is considered to be an expression of special respect for the owners. Late arrivals and early departures (without good reason) are seen as a demonstration of a strained relationship by the guest with the host. Arriving at the reception of employees of representative offices, firms later than their management is considered a gross violation of etiquette. The departure of the guests occurs in the reverse order: the first to leave the reception are the heads of the invited firms, followed by the rest of the employees of the organizations (in order of seniority).

During the reception, waiters serve drinks and cold snacks (in the form of canapes - small sandwiches). Sometimes a buffet bar is arranged, where waiters offer alcoholic drinks to those who wish. Canapes with various salted oils, creams, pates, fish, meat are served as a snack; salty mini cakes, cookies; stuffed eggs, salted and sweet almonds, nuts, fruit; sweet biscuits, mini pastries with cream, whipped cream, jelly.

The cocktail table differs from other tables in that there are no plates or forks on it, there are only wooden or plastic sticks, mini-forks. After a single use, they are removed.

Reception type "A La Furshet" held at the same hours as "Cocktail"... The formal difference between this type of reception is that at the reception "Cocktail" usually more drinks and fewer snacks are served, and at buffet receptions there are just as many drinks, and there are much more snacks. The buffet reception may include appetizer tables, including hot meals. However, in recent years, practice has followed the path of combining these techniques. After cold appetizers, baked food (julienne), hot sausages, small cutlets are served. After a hot snack, guests are treated to dessert - cheese and fruits, jelly, ice cream. Coffee is served at the end of the reception. The buffet reception is held while standing. With this in mind, the table should be slightly higher than usual so that you can eat while standing. In a large room, you can set several buffet tables (each for 6-8 people).

The table is covered with a tablecloth almost to the floor (5-10 cm from the floor). Glasses and glasses for soft and alcoholic drinks are placed in rows or triangles. Place the corresponding bottle in the middle of the triangle. Plates are stacked at the ends of the table. A cold appetizer is placed in the middle of the table. The edges of the table are left free so that guests can place their plates there. Guests serve themselves: they come to the tables, pick up snacks and leave, giving the opportunity to come up to others present. The waiters at the table only change plates, replenish empty dishes, pour drinks and add ice cream.

The dress code is casual. The solemnity of the reception can be emphasized by indicating in the invitation a special form of clothing.

If the reception is organized on the occasion of a national holiday or in honor of a distinguished guest, a small concert or film screening may be organized at the end of the reception.

"Dinner" - the most honorable type of reception.

It usually starts at 19.00-20.30, but no later than 21 hours.

A formal reception requires a formal dress. Often, dinner involves a special form of clothing (a tuxedo or tailcoat - for a man, and for a woman - an evening dress), which is specially indicated on the invitations. In the lower left corner, invitations are usually written:

• - "White tie" (white tie, which means - tailcoat) or
• - "Black tie" (black tie, which means - a tuxedo) or
• - "Evening dress" (evening dress, ie tailcoat).

If a dress code is specified, this is mandatory. Ladies in such cases should be in evening dresses, although this is not directly named in the invitation. Women should come to receptions in strict-cut, dull-colored clothes. For breakfast, cocktails, it is customary to appear in a dress of the usual length, a dress-suit or a suit, a small hat made of felt, silk and other similar material, and it is not necessary to take off the hat during the reception. It is not recommended to come to receptions with a lot of jewelry. They are not worn at all until 18.00. During the day, jewelry or jewelry made of semi-precious metals looks more appropriate.

For receptions starting before 20.00, a lady can come in silk, kid gloves with a suede or leather handbag. Gloves, however, are removed immediately upon arrival (at the latest in the lobby). You can wear silk, lace, and other thin gloves for an evening dress, and the shorter the sleeve of the dress, the longer the gloves should be, and vice versa.

The British sometimes write on their invitations: "Undress" (literal meaning - without clothes). This means that you have to be in a simple suit.

A tailcoat relies on: a white bow tie, tied by hand (silk or pique), a tightly starched bib, a stand-up collar with folded corners, a white pike vest (they also wear silk, but this is not considered good form), black patent leather shoes. There are three buttons on the tailcoat vest, which should always be buttoned. In the breast pocket there is a white handkerchief. Cufflinks should be kept modest. Fresh white gloves are a must. Wristwatches are excluded. Only pocket ones on a chain. Unlike a tailcoat, a black bow tie and a black vest are required for a tuxedo. Dinner tables are covered with white tablecloths. White napkins, starched, they are placed on bread plates. Tables are placed in the form of the letter "P" or "T". Places of honor at the ceremonial table are “facing” the front doors or windows facing the street.

The lunch menu, in accordance with national traditions, includes only one fish and meat dish and vegetable salads. After cold appetizers, broth with croutons is served, then any meat dish. Two hot dishes are served: one fish and one meat. A hot fish dish is served before a hot meat dish with vegetables cooked in different ways. Serving drinks is the same as for breakfast. Lunch usually lasts two to three hours or even longer. Lunch ends with dessert. Before serving the dessert, the dishes and cutlery that were intended for the previous meal are removed.

For dessert, you can serve jellies, creams, various sweet dishes, berries with cream. Sweets can be served in a common dish. At the same time, the table is served with appropriate dishes and dessert or teaspoons. Sweet portions are placed in front of the guest on the right side.

After the table, at which the guests sit for about an hour, everyone goes to the drawing rooms for a conversation; coffee and tea are served here. In some cases, coffee and tea can be served at the dining table. The alcoholic drinks are the same as for breakfast. Aperitifs are offered before dinner.

"Dinner"

starts at 9 pm and later. It differs from lunch only in the start time. In addition, soup is usually not served at dinner. The dress code is indicated in the invitation - dark suit, tuxedo or tailcoat; for women - an evening dress. In some countries, on special occasions in connection with the visit of a head of state or a delegation led by a statesman of the highest level, two receptions are arranged in a row: immediately after dinner, a cocktail reception is held for distinguished guests or "a la buffet".

"Lunch buffet"

assumes free seating at small tables for four to six people. As well as at the buffet reception, tables with a snack are set, there are buffets with drinks. Guests gather snacks and sit down at their own discretion at one of the small tables. This kind of reception is often organized after a concert, watching a movie, or during a break from a dance evening. In tropical countries, this kind of reception is often held outdoors - on the veranda or in the garden. Buffet lunch is less formal than lunch.

Evening receptions also include "Tea" - meetings in a less formal setting - at tea or coffee tables. Dress code - casual suit or dress. Such small receptions are held in international communication, not only among business people, but also at the highest level. For coffee, as a rule, they invite you from 17.00 to 19.00, you can invite for tea later - until 20.00.

The tradition of drinking tea at this time exists not only in our country, the British are also true to their tradition of drinking five o "clock tea. At the same time, the guest is really only offered a cup of tea (Indian - with milk, Chinese - with lemon) By the way, milk is never poured into an empty cup, but only into a cup filled with tea.

Served with sweets, biscuits, fruits, drinks, small decorative sandwiches (canapes), pies, sweet and savory biscuits, buns, muffins, savory or sweet cakes. On the table you can put boxes of chocolates, cream or ice cream, lemon. Tea with jam is drunk only in Russia.

For "tea" one or several tables are set, taking into account the number of guests. Colored tablecloths and colored handmade napkins are selected for a coffee or tea table. The table can also be covered with colored woven napkins. Then the middle of the table is covered with a narrow path, on which plates with sandwiches, pastries, and fruits are placed. The dishes for each guest are placed on small woven napkins.

The table is served as follows: a cup is placed on a saucer and a tea (or coffee) spoon is placed, to the left of it is a small plate for treats and a small knife, if fried slices of bread or rolls are offered, on which butter, marmalade is spread, or a piece of cheese is placed ... The knife is placed to the right of the plate, the blade to the plate, to the left of it is a small napkin. Cream, sugar, a teapot or coffee pot are usually placed on the table.

The saucer is held in the left hand, and the cup is brought to the mouth with the right. It is not customary to ask for a second cup until others have received the first. After stirring sugar in coffee or tea or finishing dessert, remove the spoon from the cup or vase and place it on a saucer next to it. It is considered a sign of bad taste if the guest leaves a teaspoon in a glass or a cup.

Before coffee, you can serve a hot appetizer or salad. Salads are served in glasses or glassware on legs. It is also recommended to serve juices and mineral water to the coffee table. Glasses for mineral water are not served for each guest individually, but are placed in groups in one or several places. A corkscrew is placed on the table. The coffee and tea table is served with toasts, fried in a toaster, as well as various cookies, filled pancakes, omelettes.

Section 43. Types of receptions

In the Russian protocol, as is the case in other countries, receptions are divided into daytime and evening receptions, with or without table seating.

Daytime receptions include a glass of champagne, a glass of wine, and breakfast.

"A glass of champagne"as a type of reception is quite widespread in diplomatic practice. It usually starts at 12 and ends at 13. It is arranged in connection with a national holiday, in honor of the delegation, on the occasion of the presentation of credentials by the ambassador, his final departure, the opening of an exhibition, festival, etc. During such a reception, champagne will be served, but wine, juices and other drinks can be served. Serving the appetizer is optional but not a fault. This type of reception is very convenient, as it takes less time for its implementation and preparation. But it is also less honorable than other types of receptions. Reception takes place while standing. Clothes are a casual suit.

The method is similar "glass of wine".

Breakfast (lunch)takes place between 12 and 15 o'clock. The optimal start time is 12.30 or 13.00. It is not advisable to schedule breakfast at a later time and it is not accepted, since the gap between the morning and afternoon (second) breakfast will be too large. The menu is made taking into account the traditions and customs existing in the country and consists of one or two cold starter dishes, one hot fish dish, one hot meat dish and a dessert. In some countries, the breakfast menu is limited to one appetizer, one hot dish (mostly meat) and dessert. It is not excluded, in particular, according to the Russian tradition, serving the first course and (or) hot appetizer. Before breakfast, an aperitif is served: vodka, whiskey, dry wine. After breakfast, coffee or tea is offered.

For cold appetizers, guests are offered wolf or liqueurs (chilled), for a fish dish - dry white wine (chilled), for meat dishes - dry red wine (room temperature), for dessert - champagne (chilled), for coffee - cognac or liqueur. Mineral water and juices are served during breakfast.

After all the guests have eaten, the host and hostess are the first to rise from the table and offer to move to another room where coffee or tea is served. The duration of breakfast is 1-1.5 hours (approximately 45-60 minutes at the table and 15-30 minutes for coffee or tea). The initiative of leaving breakfast is for the main guest. The dress code of the guests at breakfast is a casual suit, unless this issue is specifically stipulated in the invitation.

In Russian protocol practice, breakfast is one of the most common types of diplomatic techniques. It is arranged on the occasion of the arrival and departure of ambassadors, the anniversary of treaties and anniversaries, in honor of the arrival of distinguished guests, and also periodically in order to maintain contacts between the Russian Foreign Ministry and foreign diplomatic missions in Moscow.

Evening receptions are also of several types.

Reception type "Cocktail"starts between 17-18 hours; its duration is 2 hours; passes while standing. The invitation indicates the start and end time of reception (17.00-19.00, 18.00-20.00). Guests can come and go at any hour of the specified time. It is considered normal to stay at the reception for up to 1.5 hours. The first guests gather within 15-30 minutes. Arriving at an appointment on time and leaving at the end is considered to be an expression of special respect for the owners. Late arrivals and early departures (for no good reason) can be interpreted as an intention to deliberately emphasize a tense relationship with the host.

A gross violation of etiquette is the arrival of diplomats, employees of missions, firms, etc. later than his leadership. The departure of the guests takes place in the reverse order: the first to leave are the management of diplomatic missions, firms, etc., followed by the rest of the employees of these organizations in order of seniority.

The owner and hostess, standing at the entrance, meet and see off the guests.

If the reception is arranged for a limited circle of guests, then the hostess and the owner are less connected; they not only meet and see off guests, but can spend most of their time talking with guests. Cocktails are served in glasses. These and other (optional) drinks are served by the waiters. Sometimes there is a bar-buffet with alcoholic drinks. On the cocktail table, as a rule, there are no plates or forks, there are only wooden or plastic sticks (removed after a single use). There may be mini-forks, with the help of which they take small snack sandwiches - canapes (and fruit from the cocktail).

Canapes with creams, pates, fish, meat are served as a snack; salty mini cakes, cookies.

It is also possible to serve some hot dishes (julienne, small sausages, etc.) for the use of which knives are also not required.

The main difference between the reception "a la buffet"in the fact that more drinks and snacks will be served (in practice, often both types of receptions are combined, and the difference between them is gradually erased), and all food, including hot dishes, is laid out on the tables, and guests, as a rule, serve themselves.

Tables covered with a tablecloth (almost to the floor) should be slightly higher than the usual level so that it is convenient to eat while standing. They are located along the walls with small gaps for service personnel, and the center of the hall is completely at the disposal of guests. Glasses, goblets and glasses are displayed in rows or triangles.

Coming to receptions such as "cocktail" and "a la buffet", you must first of all find the owner and hostess (for some time, as a rule, before receiving the main guest, they stand at the entrance), say hello to them, express your attitude to the event, on the occasion which the reception is organized. Sometimes, in order to emphasize the special solemnity of the reception, champagne, ice cream and coffee can be served at the end of it. If the reception is dedicated to a national holiday or a distinguished guest, sometimes a small concert or film screening is organized at the end. Dress code - casual; however, the solemnity of the reception can be emphasized by indicating in the invitation special clothing (tuxedo, etc.).

Lunch is considered the most honorable type of reception.The usual start time is 20, 20.30 or 21 hours; it is not a violation of the protocol to invite to dinner and at 19.30. The menu, depending on local traditions - one or two cold appetizers, soup, one hot fish dish, one hot meat dish, dessert. After dinner, coffee or tea is served in the living room. The wines are the same as for breakfast. Before dinner, guests are offered an aperitif: vodka, whiskey, gin, wine, juices. Lunch usually lasts 2-3 hours (sometimes longer), while at the table - about an hour, the rest of the time - in the living room. Dress code - dark suit, tuxedo or tailcoat, depending on the specific case and instructions in the invitation; for women - evening dress.

Dressy clothes require some general rules to be followed. Tailcoat relies on: a white bow tie, a starched bib, a stand-up collar with curled corners, a white pique waistcoat, black patent leather shoes. There are three buttons on the tailcoat vest, which should always be buttoned. In the breast pocket - a white handkerchief in the event that no medals are attached to the chest. No wristwatch is worn with a tailcoat (only pocket watches on a chain).

For a tuxedo, a tight starchy shirt-front, a stand-up collar with curled corners, a black bow tie, patent leather shoes, and a black waistcoat are required.

On some official occasions (nowadays it is quite rare), a cocktail or a la buffet reception is held immediately after dinner. The guests attending the dinner, at the end of it, go to the reception, to which the guests have already gathered. Such a combination of two receptions is organized mainly in connection with the stay in the country of a foreign statesman of the highest rank or a foreign delegation headed by such a person, in whose honor a dinner will be given. Dress code is the same as for dinner.

Lunch buffetit differs from a regular lunch in the following features: guests are seated at separate tables for 5-6 people, refreshments - on the principle of self-service. Guests themselves take the food, which is on a separate table. This kind of reception is less formal than a regular meal. Dress code - depending on the instructions in the invitation.

A buffet lunch that originates in Sweden is sometimes referred to as a buffet. It is held at the same hours as the traditional one. Serving the table in the form of a pantry, it is placed against the wall or in the middle of the room, covered with a wide tablecloth hanging almost to the floor. Cold appetizers, sauces, bread, salads, pastries, drinks are placed in the middle of the table. Glasses and glasses are set in rows or triangles along the edges of the table; snack plates are stacked one on top of the other. Knives and forks are placed in decorative dishes or laid out in a pattern on the table. Napkins are laid out in several places. The table is decorated with flowers.

Such receptions are often organized after a concert, watching a movie, or during a break from a dance evening. In countries with warm and hot climates, buffet lunches are most often held outdoors - on the veranda or in the garden.

Dinnerstarts at 21 o'clock and later; this is only its difference from lunch. Dinner menu and drinks, dress code - the same as at lunch.

Evening receptions also include "tea",arranged between 4 pm and 6 pm, as a rule, for women (in many countries other times are not prohibited as well). Usually one or several tables are laid, taking into account the number of guests. In addition to tea, sweets, cookies, fruits, juices, mineral water, and sometimes dry wine are served. Canapes are not excluded. During the tea reception, coffee can be served for those who wish.

In many countries, it is a tradition for the spouse of the foreign minister to invite the spouses of ambassadors and other women who play a prominent role in society. This form is used when making farewell visits by the spouses of the heads of diplomatic missions to the wife of the Minister of Foreign Affairs. The spouses of the heads of diplomatic missions in their country of residence are widely practiced receptions such as "tea"

International protocol practice is gradually leaving techniques like "zhur fix",when the spouse of the foreign minister (or the spouse of the ambassador) appoints for the entire season a clearly fixed day and hour of each week when she expects guests. Once (as a rule, at the beginning of the autumn-winter season), an invitation is sent out, valid for the entire period, unless special notification is received. This type of reception ("Wednesdays", "Thursdays", "Fridays") in form and content coincide with the reception of the "tea" type. The types of diplomatic receptions can also be film screenings, musical, literary or dance evenings, meetings for playing tennis, chess, and other sports competitions. All these activities are accompanied by a light meal; the uniform is a casual suit.