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 - 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 dishes cold appetizer, one hot fish dish, one hot meat dish and 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, the serving of 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 snacks, guests are offered a wolf or tinctures (chilled), to fish dish- dry white wine (chilled), for meat - dry red wine (room temperature), for dessert - champagne (chilled), for coffee - cognac or liqueur. During breakfast are served mineral water and juices.

After all the guests have eaten, the host and hostess are the first to get up 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. A stay of up to 1.5 hours is considered normal. 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 intentionally emphasizing a tense relationship with the host.

A gross violation of etiquette is considered to be the arrival at the reception 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, both types of receptions are often 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 the attendants, and the center of the hall is completely at the disposal of the 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), greet 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 by the end of it. If the reception is dedicated to a national holiday or a distinguished guest's stay, 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. 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.

Ceremonial dress requires observance of some general rules... Tailcoat relies on: a white bow tie, a starched shirt front, a stand-up collar with curled corners, a white pike vest, 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 starched shirt-front, a stand-up collar with curled corners, a black bow tie, patent leather shoes, and a black waistcoat are supposed to.

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. This 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 buffet It 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. The guests themselves take the food, which is on a separate table. This kind of reception is less formal than a regular dinner. Dress code - depending on the instructions in the invitation.

The buffet lunch, which originates in Sweden, is sometimes referred to as the 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 along the edges of the table in rows or triangles; 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.

These kinds of 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.

Dinner starts 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", held 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 host country are widely practiced techniques 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 whole 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 a 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.

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 techniques, methods of their preparation, etiquette that the participants of the 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 currently 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. Unlike 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 official visits abroad to meet with business people in 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 while standing. During the 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, canapé 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 liqueur or cognac. In international protocol practice, it is generally accepted that daytime receptions are less solemn than evening ones, therefore the dress code of the guests is a casual suit or dress, unless the form of dress is specifically indicated in the invitation.

Evening diplomatic receptions. Reception Cocktail starts between 17 and 18 hours. Duration of reception is 2 hours. Reception takes place while 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, waiters serve drinks poured into glasses on trays. Sometimes they organize a bar counter with alcoholic beverages. Canapes with cheese or ham mousse, pates, fish and meat gastronomic products, volovanovs or baskets with various fillings, crackers, salty and sweet almonds, fruits. 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).

Reception is carried out while standing. In the hall, buffet tables with a variety of snacks and bar counters with alcoholic and soft drinks... Cold appetizers are placed on dishes cut into small portions "for a fork". Hot appetizers 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).

As alcoholic beverages guests are offered table wines, for dessert - champagne, for coffee or tea - cognac, liqueur. All food and drinks are served by the waiters. An aperitif is offered before dinner. Dress code at the reception is ceremonial. On 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. Lunch Buffet 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 are placed in the middle of the table, bakery products, cold drinks... On the tables are placed snack plates in stacks, snack cutlery, glassware, linen napkins. A participant of the Buffet lunch goes to the table, takes a snack plate, puts snacks on it, puts a snack device on it. 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 delicate colors. Tea is served with small sandwiches, pies with sweet fillings, cookies, muffins, pastries, 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 there is a special notice of a break. 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 cooking 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., on dessert - fruit... The dress code for the BBQ is sports. The number of invitees 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. The cheeses are placed on special cheese boards large chunks... 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... 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 agreements, transactions, etc. simultaneously with breakfast - for reasons of saving time.

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 beginning of the reception is approximately at 17 o'clock.

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 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 the guests, different time seating at the table), tables are placed in such a way that 4-6 people can be accommodated at each.

Although this is an evening reception, a tuxedo and evening gown are optional, since the reception is self-service, a guest in an evening gown 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, the 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).

Receptions
Historically, reception has played an important role in developing business contacts. At the same time, the main content of the receptions is not eating and tasting drinks. The receptions are of a business nature, since the purpose of their holding is to deepen and expand contacts, to obtain the necessary information in an informal setting.
In conversations at receptions, there is a mutual exchange of views and information. The usefulness of this exchange depends on the experience and diplomatic skill of each of the interlocutors. You need to carefully prepare for the reception: think with whom and what to talk about, with whom to meet, whom to introduce, etc., think over the answers to possible questions of the interlocutors who are interested in obtaining information.
Diplomatic techniques are one of the generally accepted and widespread forms of foreign policy activity of governments, foreign affairs agencies, diplomatic missions and diplomats. Receptions are held both in commemoration of important events (national holidays, anniversaries, anniversaries of the signing of contracts, as well as on the occasion of the stay of a distinguished guest or delegation in the country), and in the daily routine of foreign ministries and embassies.
Receptions organized by the diplomatic mission contribute to the establishment, maintenance and development of contacts between the embassy and the host country. At such receptions, foreign diplomats explain the policies of their countries, collect information about the host country, and exchange views on important international problems. Therefore, any diplomatic reception is of great political importance both for those who are satisfied with it and for the guests present at it. Even more important are the political receptions organized by the country's governing bodies in honor of distinguished foreign guests or delegations. The traditions of holding receptions are rooted in antiquity. Hospitality has been and remains an essential indicator of the honor and dignity of the people and the state.
Long-term international practice has established the types of diplomatic receptions, methods of their preparation, diplomatic etiquette, which the participants of receptions adhere to.
The generally accepted rules that are followed at diplomatic receptions are fully related to the receptions conducted by foreign economic organizations and firms in honor of their colleagues from other countries. Receptions are organized on the occasion of national holidays, anniversaries of events on a bilateral or multilateral basis, in honor of a foreign delegation in the country, as well as in the order of daily work.
TYPES OF RECEPTIONS

The receptions are divided into daytime and evening receptions, with or without seating at the table.
The main types of techniques:
"A GLASS OF CHAMPAGNE"("Coupe de champagne") - afternoon reception,
"GLASS OF WINE"("Vin d ^ Honneur") - afternoon intake,
"BREAKFAST"("Lunch") - afternoon reception with seating at the table,
"DINNER"("Dinner") - evening reception with seating at the table,
"LUNCH-BUFFET"("Buffet Dinner") - evening reception,
"DINNER"("Supper") - evening reception with seating at the table,
"A LA FURCHET" - evening reception,
"COCKTAIL" - evening reception,
"COFFEE OR TEA TABLE"- small receptions, evening parties.
According to international practice, it is generally accepted that afternoon receptions are less solemn than evening ones.
DAILY RECEPTIONS

"A GLASS OF CHAMPAGNE" 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 a snack - 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.
The technique is similar "GLASS OF WINE". The name in this case emphasizes the nature of the reception.
BREAKFAST takes place 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 according to 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" 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). Arrivals and departures are possible 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. 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. Departure of 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 bar-buffet 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, salty and sweet almonds, nuts, fruit; sweet biscuits; mini-cakes made from dough 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 FURCHET" held at the same hours as "COCKTAIL". The formal difference between this type of reception is that at the "COCKTAIL" reception usually more drinks and fewer snacks are served, and at buffet receptions no less drinks are served, 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, they serve baked food (julienne), hot 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 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 uncles or triangles. Place the corresponding bottle in the middle of the triangle. Plates set stacks 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.
The 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 everyday. The solemnity of the reception can be emphasized by indicating a special dress code in the invitation.
If the reception is held 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.
"LUNCH" is the most honorable type of reception.
It usually starts at 19-20.30, but no later than 21 hours.
A formal reception requires a full dress uniform. Often lunch involves special 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.
We strongly recommend that you remember the following general rules so that it does not work out, as Ilya Ilf wrote in his diary notes:
"Towards the end of the evening, the hostess changed her costume and ended up in blue pajamas with white lapels. The men tried not to look at the hostess. The owner's eyes were flashing with a mad fire."
“The man did not know two words -“ yes ”and“ no. ”He answered vaguely:“ Maybe, maybe we will think. ”
Women should wear clothes for receptions strict cut, soft colors. For breakfast, cocktails, it is customary to appear in a dress of regular 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.
TO tailcoat rely: a white bow tie, tied by hand (silk or pike), 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.
TO tuxedo relies, in contrast to the tailcoat, a black bow tie, a black vest.
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 gneks 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 are for about an hour, everyone goes to the living 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 21 o'clock and later. It differs from lunch only in the start time. In addition, soup is usually not served at dinner. Dress indicated in the invitation - dark suit, tuxedo or tailcoat; for women - evening dress.
In some countries, on especially solemn occasions in connection with the visit of a head of state or a delegation headed by a statesman of the highest level, two steps in a row: immediately after dinner, a cocktail or a la buffet reception is held for distinguished guests.
LUNCH-BUFFET assumes free seating at small tables for four to six people. As well as at the buffet reception, tables with snacks 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. The lunch buffet is less formal than the lunch.
"TEA" also belongs to evening receptions - 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, cookies, fruits, drinks, small decorative sandwiches ( canapes), pies, sweet and savory cookies, buns, muffins, salty 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 napkins are selected for the coffee or tea table self made... 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, 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 toast, fried in a toaster, as well as various cookies, filled pancakes, omelettes.
PREPARATION FOR RECEPTION
The receptions are preceded by thorough preparation, including: the choice of the type of reception; drawing up a list of invitees; sending invitations; drawing up a seating plan at the table (for breakfast, lunch and dinner); menu compilation, table setting and guest service, as well as preparation of toasts and speeches; drawing up a scheme or procedure for the reception.
MAKING UP LISTS OF INVITATIONS, SENDING INVITATIONS AND ANSWERS TO THEM

First, the total number of guests is determined, which depends on the type of reception, its purposes, room and service capabilities. After that, invitations are sent to the guests.
For invitations, special printed forms are used.
The names and titles of the invitees are entered in the invitation forms. The name and surname of the invitee are written by hand or on a typewriter.
Wives are not given separate invitations, and the invitation indicates to men that they are invited with their spouses. The husband's name is always put in the first place.
Invitations are always written in the third person, using the expression "I have the honor to invite".
It is also recommended to indicate the dress code in the invitation. In addition, it indicates what kind of reception will take place - cocktail, lunch, tea, and the hour and place where the reception will take place must be marked. If invited to breakfast, lunch, dinner, the letters R.S.V.P. are put down at the bottom of the invitation. (Repondez s "il vous plait), meaning a request to confirm acceptance of the invitation.
When inviting an important person to lunch or breakfast, it is best to inquire by phone whether the appointed day is right for him before sending the invitation.
In countries where the custom of taking food while standing is quite common, it is advisable to indicate "dinner with seating" in the invitation, for example, so that guests know about the need to arrive at the appointed time.
Advance mailing of invitations allows, without violating decency and without causing offense, to invite other guests instead of those who refused. If some of the invitees refuse at the last moment, their places at the table may be taken by employees of their institution.
For receptions such as lunches and breakfasts, invitations should be sent out at least one and a half or two, and sometimes even three weeks in advance. If this condition is met, there will be, firstly, more chances to get those persons whose presence at the reception is desirable, and secondly, the opportunity, if someone refuses, to replace him with another person.
Avoid inviting someone two or three days before lunch or breakfast (except, of course, when they arrange impromptu, about which it is necessary to warn the invitees) also because such a late invitation in most cases causes offense: the invitee decides, that someone refused to come and was invited instead of the one who refused.
The higher the official position of the person organizing the reception, the earlier the response to his invitation is sent. It is usually customary to give it 3-5 days after receiving the invitation.
It is more correct to respond to an invitation with a letter or a postcard (regardless of whether the answer is positive or negative) than to send your business card. In some countries, answering with a business card is considered tactless, especially when it comes to an official invitation. Often the answer to the invitation is sent directly to the hostess.
If the invitation contains a phone number, in this case the answer can be given by phone. However, if this is an invitation to a formal breakfast or dinner, a letter must be answered.
As answers from the invitees arrive, the seating is specified. On the eve of the reception, a general list of breakfast, lunch or dinner participants is drawn up in order of protocol seniority.
So that guests can easily find their places at the table, in the living room at the entrance to the dining room, a plan (map) of the table, which indicates the location of each guest. In addition, on the table next to each appliance, usually on the highest glass or next to the appliance is placed envelope card with the name of the guest. Sometimes the guest is presented with a card with a table layout or table numbers.
RECEPTION TABLE
For Breakfast, Lunch or Dinner receptions, guests are seated at the table according to their rank and in order of protocol seniority.
At official breakfasts or dinners, women are seated among men, depending on their rank or, if they are present at the reception as a spouse, and not as an official, then in accordance with the rank of the spouse. The spouse is assigned the seniority of the spouse. The husband of a woman in an official position sits among the men in accordance with the rank of the wife, if the position he occupies (noble title, rank, etc.) does not entitle him to a more honorable place.
Seats at the table are divided into more honorable and less honorable. The most honorable place is to the right of the hostess (at a reception with the participation of women) and to the right of the owner (at a men's reception). Next are the places to the left of the hostess, to the left of the owner. As you move away from the hostess and the owner, the places become less honorable. But this practice has exceptions. For example, in China, places of honor were considered places on the left side of the owners. In Sweden, the guest of honor sits to the left of the hostess, and the guest of honor sits to the right of the host.
The main seating rule: the most honorable guests sit in the most honorable places. When seating at the table, the following rules are followed:
1. Representatives of the stronger sex are planted first on the right and left hand of the hostess, the owner is surrounded by ladies. Then the seats alternate: men are seated next to the women, and vice versa.
2. A woman is not seated with a woman on the ends of the table if men are not seated there.
3. The husband is never put next to his wife.
4. Two foreigners from the same country do not sit together either.
5. The last seats at the table are occupied by employees of their institution, but not by women.
The owner offers his hand to the first lady and is the first to enter the dining room. The guest of honor offers his hand to the hostess and they enter last.
The guests take their places after the hostess is seated.
If the reception is informal, it is not customary for the ladies to offer a hand. In this case, the hostess accompanies the women to the dining room, and the owner accompanies the men.
At the end of breakfast or lunch, the hostess gets up and leaves the table first.
SERVICE TABLE

When setting the table, lay no more than three forks and three knives, since all devices are not used at the same time. The rest of the serving items are served if necessary.
They put dummy plates on the table, and snack bars on them (according to the number of guests).
They put on the plates napkins folded in a triangle, cap or otherwise.
Knives put to the right of the plate, depending on the lunch or dinner menu, in the following order: large dining knife, fish knife, small snack knife. Knives are placed with a sharp edge to the plate.
If it is assumed that soup will be served at lunch, then put between the snack (small) knife and the fish a tablespoon convex side down. When preparing for dinner, only knives and forks are used, since soup is usually not served for dinner.
Forks put to the left of the plate with the convex side down: closer to the plate - a large dinner fork, then a fish fork and, finally, a small fork for snacks.
Appliances are used in accordance with their location - starting with the outer ones and ending with those that are next to the plate. Hold the knife and fork so that your fingers do not touch the blade or teeth. If you stop using the appliance from time to time, then place it only on the edge of the plate, not on the tablecloth. If you only use a fork, then the knife should rest on the right edge of the plate, where it gets in the least.
How to put a knife and fork if there is a pause in the meal, but the feast is not over yet?
The device is placed on a plate crosswise- the knife with the tip to the left, the fork with the convex part upwards - so that the knife handle is positioned like a clock hand pointing at five o'clock, and the fork handle at seven o'clock. The crossing point should be on the tines of the fork and a third of the knife.
You can put the fork and knife with the handle on the table and with the other end on the plate.
At the end of the meal both devices are placed on a plate parallel to each other, their hands "point to five o'clock."
Dessert spoon put just above the plate with the handle to the right or next to it, on a saucer, if the dessert is served in portions. A fork for dessert - in the same place, only with the handle to the left.
Goblets Serve next to the plate, closer to the middle of the table, parallel to its length or in an arc, starting to the left of the largest one in size. Or the glasses are placed in two rows so that the larger glasses do not cover the smaller ones.
Saltcellars and other devices for spices placing, etc .................

Reception is one of the generally accepted and most widespread forms of international activity, providing for any occasion a meeting of representatives of foreign states and always therefore of a political nature. Such events are the most important channel for establishing, maintaining and deepening contacts between diplomatic missions and the official authorities of their host countries, developing relations with the media, public, scientific, cultural, business and other circles. Receptions are held to commemorate important events (national holidays, anniversaries, anniversaries of the signing of contracts, on the occasion of the stay and the country of official delegations and individual distinguished guests, in connection with the signing of major bilateral or multilateral documents, etc.), as well as in the order of everyday activities of departments of foreign affairs and diplomatic missions. In practice, the latter are the most common. Not numerous in terms of the number of invited persons, such receptions represent a convenient opportunity to exchange views, explain the foreign and domestic policies of your country, etc.

The traditions of reception are deeply rooted. And despite the originality natural for individual countries in their conduct, hospitality has always been and remains common as a sign of honor and dignity of the state, a manifestation of peacefulness and kindness. The above is fully applicable to the development of business contacts. The main content of both diplomatic and business receptions is not eating and tasting drinks, but deepening and expanding contacts, obtaining the necessary information in an informal setting. The usefulness of the exchange of views and information naturally depends on the experience and skill of each of the interlocutors. We have to talk with many people, which involves careful preparation - to decide with whom and what to talk about, with whom to meet, whom to introduce, etc. questions.

Taking into account modern international practice, we can say with confidence that the generally accepted rules that are followed at diplomatic receptions fully apply to the receptions that are organized by foreign economic organizations, as well as individual firms in honor of their colleagues from other countries.

The practice of organizing and conducting receptions in the Russian Federation, having some originality, generally coincides with international.

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 ambassador's presentation of credentials, his final departure, the opening of an exhibition, festival, etc. During such a reception, champagne will be served, but wine, juices and other drinks may 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 - 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, the serving of 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 get up from the table and offer to move to another room where coffee or tea is served. Breakfast lasts 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 the reception (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. 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 intentionally emphasizing a tense relationship with the host.

A gross violation of etiquette is considered to be the arrival at the reception of diplomats, employees of missions, firms, etc. later than their 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, both types of receptions are often 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 the attendants, and the center of the hall is completely at the disposal of the 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), greet 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 by the end of it. If the reception is dedicated to a national holiday or a distinguished guest's stay, 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.

Ceremonial dress requires adherence to some general rules. Tailcoat relies on: a white bow tie, a starched shirt front, a stand-up collar with curled corners, a white pike vest, 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 starched shirt-front, a stand-up collar with curled corners, a black bow tie, patent leather shoes, and a black waistcoat are supposed to.

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

The Swedish buffet lunch is sometimes referred to as the 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 along the edges of the table in rows or triangles; 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.

These kinds of 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.

Dinner starts 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, held 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 the country of their stay 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 whole 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 a special notification is received. This type of reception ("Wednesday", "Thursday", "Friday") in form and content coincides 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.

Section 44. Organizational aspects of preparation of receptions

Preparation for holding each reception begins with determining its type, taking into account the purpose of the event, determining the venue, preparing a list of invitees and sending out invitations in advance, drafting a toast (speech), developing a menu and seating plan, furniture layout, other technical solutions, but the importance of questions. When organizing a protocol event at the embassy (the ambassador’s residence), special attention is paid (this is traditionally the prerogative of the ambassador’s wife) to the preparation of the appropriate premises, table setting, instructing the waiters and service personnel of the embassy. If the reception takes place outside the embassy, ​​great importance is attached to the choice of a restaurant known for its good cuisine and service culture.

When choosing the type of reception, of course, the traditions and customs of the host country, local protocol practice are taken into account. When determining the date of admission, it is necessary to proceed from the fact that protocol events are not organized on holidays and non-working days, and in Muslim countries - on the religious holiday of Ramadan "". Receptions are not held on days of national mourning, and those appointed earlier are canceled.

Drawing up lists of invitees is the most important element of the reception organization. An invitation to a diplomatic reception is always political in nature, so the compilation of the lists should be entrusted to the responsible official and approved by the head of the institution hosting the reception. The total number of guests that is supposed to be invited to the reception is determined (should not exceed the normal service capabilities and the size of the premises), while it is necessary to take into account a certain percentage of guests who, for various reasons, cannot or refuse to be at the reception. (In some countries, this "discount rate" of non-attendance at routine protocol events is as high as fifty percent).

The list of guests primarily includes representatives of the official authorities, the diplomatic corps, if invited, and representatives of the public (at the same time, one should be careful when inviting representatives of organizations, as well as individuals who are in opposition to the government). It is not recommended to invite persons with sharply opposite political views and positions or deep personal enmity to breakfasts and dinners held by the university staff. The business need for contact with this or that invitee is always taken into account. Under all conditions, one should strive to avoid cramped receptions.

Each protocol office systematically and thoroughly reviews and revises its invitation lists. Otherwise, gross mistakes are possible: sending an invitation with an incorrect indication of the official position of the invitee or, which is completely unacceptable, to the deceased; sending an invitation to the bachelor to come to the reception with his spouse, etc. The initials and surname of the invitee must be spelled correctly.

Invitations to diplomatic receptions are to be sent on a typeset form. The name and surname of the invitee and his position are written by hand or on a typewriter, but preferably by hand. No separate invitations are sent to wives, but the invitation indicates to men that they are invited with their spouses; the husband's name comes first. Invitations are always written in the third person, using the expression "I have the honor to invite." For receptions on the occasion of a national holiday or in honor of any statesman or delegation, special forms are ordered, on which it is indicated on what occasion the reception is being held.

When organizing breakfasts, lunches and other seating arrangements, the invitation contains a request to respond (RSVP - Request to Reply). In cases where breakfast or lunch is given in honor of the Prime Minister, Minister of Foreign Affairs of the host country or other high-ranking person, the invitation is sent only after the verbal invitation has been made to him and it has been accepted by him. In this case, the letters RSVP on the letterhead of the invitation to this person are crossed out and the letters "р.m." or "for memory", or "to remind", or "pour memoire" are written above them.

Invitations are sent (by courier or, rarely, by mail), depending on local practice, no later than one to two weeks prior to admission. Sending in a shorter time frame can lead to many rejections due to the acceptance of invitations sent earlier. It is always recommended to send invitations to officials and eminent persons by courier. When the letters RSVP or the phrase "Request to answer" are left uncrossed in the invitation to breakfast, lunch, dinner or any other type of reception, you must inform us in advance by phone or letter whether the invitation is accepted or not. The absence of an answer or its belatedness are regarded as a manifestation of impoliteness. If for some reason the answer cannot be given in advance, it is better to refuse the invitation than to delay the answer. Advance mailing of invitations allows along with that. without violating decency, invite other guests instead of those who refused.

After a positive response to the invitation has been given, attendance at the reception is mandatory. Only in the most extreme case, if any unforeseen and urgent circumstances have arisen that prevent attending the reception, you can refuse it, but always with advance notification of the reception owner by sending him a personal letter.

For breakfast, lunch, dinner or any other type of reception, the invitation to which you are asked to respond, you must arrive at the exact time specified in the invitation. Being late is considered a violation of etiquette and can be perceived negatively and even with resentment. If several representatives are invited from one department or institution, then the junior employees should be the first to come to the reception. It is not necessary to come to the beginning of the reception without a seating position, as well as to stay there until the end. Coming to such a reception among the first guests and leaving it at the very end is an expression of the guest's especially friendly attitude towards the host of the reception and the country he represents. And on the contrary, if it is necessary to emphasize the tension, coldness of the relationship, it is enough to stay at the reception for a few minutes and, having said goodbye to the owner and hostess, leave. However, in all cases officials must not leave the protocol event before the main guest.

Staying at an appointment later than the end time specified in the invitation is not accepted and is considered a violation of the protocol.

Seating at the table at receptions such as "Breakfast", "Lunch" and "Dinner" is carried out in strict accordance with generally accepted protocol norms, the main of which is strict adherence to the principle of seniority of guests (in terms of their official, official position and social status). Departure from this rule can be interpreted as deliberate damage to the prestige of the guest and the country he represents.

In order to avoid difficulties in seating, it is recommended to have an idea of ​​what seats the guests will be seated in before sending out invitations. An approximate plan can be drawn up in advance, and in case of difficulties with seating, the necessary amendments should be made to the planned list of invitees for breakfast, lunch or dinner. In order to avoid mistakes in seating, it will not be superfluous to check the seniority of local guests with the protocol service of the Foreign Office. With diplomats, the situation is simpler: the reference point for determining their seniority is diplomatic ranks, and if they are equal, the time spent in the country.

The following rules apply: the closest places to the owner and to the hostess are considered the most honorable. The farther a place is from these persons, the less honorable it is. The place on the right hand (on the right side) is more honorable than the place on the left hand (on the left side). The women are seated first to the right and to the left of the owner, and men from the hostess. Then the seats alternate: a man is seated next to a woman and vice versa. A woman is not imprisoned next to a woman, and a husband is not imprisoned with his wife. A woman is not seated at the end of the table unless a man is sitting at the end of the table. A married woman has the seniority of her husband. If the mistress of the house is absent, her place can be taken by the wife of one of the diplomatic workers of the mission. The seat opposite the host may be offered to the most honored guest. Foreign guests of equal rank with guests - employees of the diplomatic mission are given priority in seating. When seating, it is necessary to take into account the knowledge of foreign languages ​​by the guests sitting next to them.

During breakfast or lunch held in conjunction with a bilateral meeting, one delegation may be seated opposite the other.

In Russian protocol practice, places for translators are provided at the table between the guests; in some countries they are placed behind guests.

In practice, in order to facilitate the work of drawing up a seating chart, it is recommended that the general guest list be divided into two parts (foreigners and the hosts of the reception) and the seniority in each of them is indicated. Then both lists are brought together in the order in which guests are planned to be seated in accordance with the current rules. There is also a technique for marking seats at the table: seating (couvert) cards are printed - small rectangles made of thick paper with the names of all participants in the reception depicted on them (by hand or on a typewriter). In the meeting room, a seating plan is displayed on a small table, in strict accordance with which each seat at the table is indicated by an envelope card. It is by this "compass" that each guest finds his place at the table.

It should be noted that seniority for an official is also important in the private house of the host country. One of the protocol manuals provides an example where a foreign ambassador to Washington, being invited by a senator to dinner, refused to sit at the dinner table because he was not given enough place of honor. Other officials were also present at the dinner. This ambassador said that as a private person he could at least sit under the table, but as a representative of his country he should take a worthy place. The owner of the house did not argue and sat him down first on his right hand.

Correct seating is an integral part of a successful reception. Here you have to take into account such subtleties as the psychological compatibility of individual guests, their sociability and other personal qualities. At the same time, in addition to the above, there are a number of other unshakable norms, derogation from which it is desirable to avoid under all circumstances.

Two foreigners from the same country should not sit together.

The last seats at the table are occupied by employees of their institution (but not women).

The owner offers his hand to the first lady and is the first to enter the dining room. The guest of honor offers his hand to the hostess and they enter last.

If the reception is informal, it is not customary for the ladies to offer a hand. In this case, the hostess accompanies the women to the dining room, and the owner accompanies the men.

The guests take their places after the hostess is seated.

At the end of breakfast or lunch, the hostess gets up and leaves the table first.

In some houses, with a large crowd of people, a male guest can be handed a card at the reception, on which the woman's surname will be indicated. This means that he must invite her to follow in a pair from the living room to the table (offering his right hand). If they did not know each other before, the man should take a moment to be introduced to the lady,

Section 45. Carrying out of reception

Conducting each reception requires maximum concentration from its owners, working with many stakeholders on a huge number of issues, ranging from notifying the police (police) and providing parking for guest cars with their help to drafting a toast speech designed, along with important conversations, to provide political "Stuffing" of the planned event.

The reception plan provides for a place where the host and hostess meet guests; a special officer should be allocated to escort guests to the halls, other diplomats and their wives should constantly deal with guests. The signal for the beginning of the official, solemn part of the reception is the arrival of the main guest, whom the ambassador meets and escorts to the table. Paying special attention to the main guest at any kind of reception, the host and hostess should also keep other participants in sight, strive to involve them in the conversation, "throw up" common interesting topics. It is not customary to talk about controversial topics that can cause a verbal skirmish, and in general to raise questions that, for some reason, may be unpleasant for guests.

The exception to the last rule is small receptions, when closer to their completion over a cup of coffee (tea) an exchange of views on important political issues can take place. It is at these moments that the ambassador, having retired with the minister of foreign affairs or other official of the host country, can fulfill the responsible order of the center, passing on important information or, on the contrary, receive an answer to his question. When preparing for an appointment, it is very important to think over its course, to keep in mind the outline of a short, but very important and clear conversation, so that, with a successful coincidence of circumstances, start it up.

It is necessary to do everything possible so that the reception, which always requires a great application of spiritual, intellectual and physical strength, is not overshadowed by unskilled service, violations of the protocol and etiquette of the host country, poor-quality food preparation, etc. When drawing up the menu, in particular, it is recommended to take into account the tastes of the guests , their national and religious traditions, etc. It would be unethical, for example, to include game in the menu at a time when hunting for it is prohibited in the country, or meat in fast days, or pork - when Muslims are among the guests, etc. On the other hand, it is worth trying to ensure that a vegetarian guest is served a vegetarian dish. If the preparation of a treat is beyond the power of the kitchen of a diplomatic mission, the order is made to a restaurant with a good, reliable reputation.

Table setting, as well as the organization of responsible reception and service of guests in general, is recommended to be entrusted to a knowledgeable, experienced person.

It is not recommended to create cramped conditions at the table. The tightness leads to inconveniences for both guests and staff. That's why the table should be wide enough(narrow ones look cluttered with food); the tablecloth is clean, starched and ironed. You need to cover the table with it so that the bend is exactly in the middle of the table, and the edges hang from the table by 30–35 cm. Tablecloths can be of different fabrics; on especially solemn occasions - a white damask tablecloth. Napkins must match tablecloths and dishes. They can be the same color as the tablecloth, but differ in tone or have a different color. If the table is covered with a double tablecloth, then the napkins should be the same color as the main tablecloth. Place the folded napkins on or to the left of the snack plates. If napkins are placed to the left of the plates, then they can also be inserted into a metal or wicker ring.

If possible, the table must be decorated with fresh flowers. They are usually placed in the center or on the edge of the table, if there is no place for the reception participants. You can combine flowers of the same color, or you can make bouquets of different flowers. Wildflowers can be placed in one vase. It is not recommended to use flowers with a pronounced smell, as well as large and heavy flowers (dahlias, chrysanthemums, etc.).

According to the number of those invited, dummy plates are placed on the table, and snack bars are placed on them. Napkins, folded in a triangle, with a cap or in another way, are placed on plates. To the right of the plate, knives are placed with a tip to it. If soup is supposed to be served, place a tablespoon between the snack knife and the fish knife, with the convex side down. To the left of the plate, place the forks with the convex side down. When preparing for dinner, only knives and forks are used, since soup is usually not served for dinner.

Appliances are used in accordance with their location - starting with the extreme and ending with those that are next to the plate.

Hold the knife and fork so that your fingers do not touch the blade or teeth. The appliance, if not temporarily used, is placed on the edge of the plate, but not on the tablecloth. If there is a long pause in the meal, the appliance is placed crosswise on the plate - the knife with the tip to the left, the fork with the convex part up.

Goblets put next to the plate, closer to the middle of the table, parallel to its length or in an arc, starting to the left of the largest one in size. Plates with sliced ​​even slices of bread are placed in different parts of the table so that everyone can easily get it. Bread taken from the common plates is placed on the bread plates, which are located to the left of the counter plates. Saltcellars and other devices for spices are placed at the rate of one device for three to four people.

At breakfast, lunch or dinner, all dishes are served from the hands of the waiters; wines are also poured by them in a certain sequence, depending on the dishes served. Carrying out the guests with dishes, the waiter approaches each of them on the left side, however, all portioned dishes are placed in front of the guests on the right side. All drinks are poured from this side and used plates are removed.

It is customary to sit at the table without leaning back, not to put your elbows on the table. You should take food from the common utensils with the cutlery laid out - most often it is a fork and a spoon. Holding a fork in the left hand, and a spoon in the right hand, they put the corresponding food on their plate. It is not necessary to impose several cold appetizers and salads at the same time; it is indecent to leave this or that dish unfinished (this is direct disrespect for the mistress of the house). The hostess should offer this or that dish, unobtrusively explaining which salad or sauce should be taken with the corresponding meal. She starts eating first; if any dish is unknown to the guest, one must quietly observe how the hostess eats it. Bread Take it from a plate or basket with your hands and put it on a plate for bread; eat breaking it off in small pieces.

Dessert is served for breakfast, lunch and dinner after the main meal. Sweets are served in a common bowl or already divided into portions in glass dishes or wide glasses. For dessert, you can serve creams, jelly, ice cream with cream and berries, strawberries with icing sugar, fruit salads and other sweet dishes in portioned dishes, as well as cheese and fruits. Cheese served on a tray, cut into slices or whole.

Special mention should be made of the drinks that must be served at receptions in conjunction with its menu. The modern protocol allows for the widest range of drinks served as an aperitif(French - alcoholic drinks serving to whet the appetite): gin, whiskey, vodka, campari, various vermouths, sherry, Madeira, champagne, white and red dry wines, beer, juices, mineral water.

Usually salted nuts and biscuits, chips, canapes, small baskets with pâtés or salads, etc. are offered for the aperitif. Serving wine for breakfast, lunch and dinner is determined by the capabilities of the host of the reception (there are a huge number of wines and good varieties, as a rule, are very expensive - hence the principle of "stretching the legs by clothes"). But nevertheless, there are inalienable commandments that must be adhered to. In particular, a hot fish dish must be accompanied by white wine, a meat one - red, moreover, the serving of fortified red wines cannot be ruled out to accompany the steak and pork. Dessert is usually accompanied by semi-sweet and sweet dessert wines, ports, madeira, as well as liqueur and champagne. Cognacs and liqueurs are an invariable attribute of the coffee table, crowning any reception with a seating arrangement.

There are a number of basic rules for serving wines:

the wine must match the dish; dry (natural) wines are served before sweet (fortified) wines;

cheaper brands - before expensive (refined) ones; glasses are not poured to the top, but only half or not topped up by 2 cm to the upper edge; wines are not offered with oranges and other citrus fruits, as well as salted or smoked meat or fish, pure vegetable dishes, eggs and chocolate.

The wine should be at the right temperature. Before serving, white wine should have a temperature of 8-12 ° C, sparkling wines and champagne - 6-8 ° C, red wine - 16-18 ° C, that is, almost room temperature. The first two types of wines must be chilled in the refrigerator for at least two hours, red wine must stand for the same time at room temperature without cork, it improves its taste and aroma.

Every educated person should be able to appreciate the quality of the wines served, especially since among them there may be very refined, elite (Burgundy, Rhine and others) and, accordingly, very expensive brands. For example, connoisseurs of Chablis wine, which is produced in the north of Burgundy, are called a “living legend”, and a bottle of Rhine “Icewein” costs, for example, from 200 to a thousand German marks (however, it is mainly purchased by wealthy gourmets for their collections ). It is necessary to drink high-quality wines in small sips ("savoring"), holding the drink in your mouth, inhaling its aromas and carefully peering into the wonderful moisture in your glass. This is the only way to appreciate) the unique gifts of the world famous vineyards, to pay tribute to the generosity of your owners.

On different types receptions organized on an official occasion, there may be an exchange of toasts or speeches. At breakfasts, lunches and dinners, toasts (speeches) are made after dessert (when it is eaten by all guests) and after champagne is served. Before making a toast or speech, the host should be convinced of this. Depending on the specific case and local protocol practice, the toast is made while standing or sitting. Recently, it is not uncommon to exchange toasts at the very beginning of the reception (or after 10-15 minutes). The host of the reception is the first to make the toast; clinking glasses is not accepted (if this happens, the man must hold his glass below the lady's glass).

The toast should include a greeting addressed to the main guest, general provisions that served as a reason for the meeting, a generally accepted form of wishing prosperity to those present, etc. In response, the guest expresses gratitude for the hospitality, approval of mutual interest in the meeting and assures of the reciprocity of friendly feelings ... While making speeches and toasts, it is unacceptable to talk, pour wine, eat.

During a conversation at the table, it is not customary to talk about the details of life, especially failures, illnesses, etc., as well as about politics, religion, family income. You should not touch on topics that are understandable only to you and your direct interlocutor. It is unacceptable to whisper, and. equally, talking about people with whom those present are not familiar. You should carefully listen to the interlocutor, without interrupting him.

Smoking at the table is considered a sign of disrespect for the hostess. According to the rules of etiquette, smoking is allowed only with the permission of the hostess and those present, and after dessert (when coffee and cognac are served), in addition, before lighting a cigarette, you must ask permission from the interlocutor at the table. If there are no ashtrays on the tables in the room where the reception is held, this means that smoking is not accepted here.

In the UK, especially at formal banquets, smoking is only allowed after a toast to the Queen's health. There is a known case when in this country, famous for its traditions of protocol and etiquette, one of the participants in a dinner party lit a cigarette without waiting for it to end. At the direction of the hostess, the table was immediately cleared of dishes and leftovers, and coffee was served to all guests.

As noted above, in order for the reception to be held in a clear and orderly manner, the scheme of its holding is thought out in advance: the time and place for the meeting of the guests are stipulated; time of invitation to the table, etc. The distribution of duties at the reception for other diplomatic workers is drawn up (paying attention to certain guests, observing in the halls, etc.). Diplomats and their wives should actively help in holding the reception, without becoming isolated in the company of their friends - the staff of the embassy.

For each official event, the protocol service (local protocol practice) requires diplomats to appear in certain attire. This is indicated in the invitation. It can be: a dress uniform, a tailcoat, a tuxedo or a regular suit. The latter should not be sporty, and the jacket and trousers should be of different colors. Most often, it is recommended to wear a dark suit (not black), a white shirt, and black (not patent) boots. Orders are worn only on especially solemn occasions, most often on a full dress uniform and in no case on board a jacket (serves only for badges).

In the hot season, you can wear light-colored suits and shoes of the same color. Of course, national clothing is always in use, which is still widespread among many peoples of Asia, Africa and Latin America. Leather jackets, shirt collars over a jacket, as well as the appearance of women at receptions both in robes and boots and trousers are unacceptable in a society.

Each protocol event has its own ritual, which takes into account in full measure the peculiarities of culture, historical traditions, the specifics of socio-ethnos, etc. Years and centuries pass, but the established ceremony, subject to minor fashion trends, in the main, remains practically unchanged. In the Reader, one can get acquainted with a vivid, imaginative, very human description of the procedure for awarding the title of honorary doctor at Cambridge University, which is of considerable interest, left to us many years ago by K.A. Timiryazev. It is also witty that famous scientists share the annual retrospective exhibitions of new discoveries or inventions accompanying these academic meetings. These meetings are divided by him into two categories - black, where "tailcoats dominate exclusively", and white, "more brilliant, with ladies."

Under all conditions, the rule should be an elementary truth, according to which, being abroad, it is generally not appropriate to impose your customs and manners at a party, to recklessly perceive what is happening with undisguised condemnation or sarcasm, no matter how extravagant this or that action may look. Appearance and manners, the ability to behave correctly at the table, to speak are important elements of etiquette, which in no case should be neglected, because incorrect, tactless behavior of a diplomat is often associated with inflicting, to one degree or another, damage to the prestige of his state.

And one more extremely important point- naturalness of behavior at the reception, the solution of the problem (meeting the "right" person, obtaining information, etc.), for the sake of which this event is ultimately attended. “Do what you need - one of the famous Russian diplomats, the Russian Ambassador to London, A.L. Adamishin, shares his rich experience. - You need to get to know someone and talk seriously - do it without hesitation. If you stand in the corner, you will not do anything. Each technique is a serious, difficult job " ("Arguments and Facts", 1994, No. 51).