Basic Dining Etiquette - The Glass Ware
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Basic Dining Etiquette
Basic Dining Etiquette - The Invitation
Basic Dining Etiquette - Getting Seated
Basic Dining Etiquette - Table Taboos
Basic Dining Etiquette - The Place Setting
Basic Dining Etiquette - The Napkin
Basic Dining Etiquette - Using Utensils
Basic Dining Etiquette - The Glass Ware
Basic Dining Etiquette - The Bread and Condiments
Basic Dining Etiquette - The Soup Course
Basic Dining Etiquette - The Salad Course
Basic Dining Etiquette - The Main Course
Basic Dining Etiquette - Using a Finger Bowl
Basic Dining Etiquette - The Dessert and Coffee
Basic Dining Etiquette - Eating Difficult Foods
Basic Dining Etiquette - Tips for the Toast
Basic Dining Etiquette
Holiday Gift Giving Etiquette
Business Gift Giving Etiquette
Gift Giving Etiquette in Your Social Life
Dining Etiquette For Beginners
How To Make Traditional Tamales
How To Chunk Turnips
How To Slice Turnips
How To Seed Tomatoes
How to Chop Tomatoes
How To Dice Tomatoes
How To Slice Tomatoes
How To Peel Tomatoes
How To Chop Shallots
How To Slice Shallots
How To Mince Shallots
How to Chop Potatoes For Hash Browns
Nancy R. Mitchell is an established protocol and etiquette consultant and advisor with more than 30 years of experience in the field. Currently, she is an adjunct faculty member at George Washington University, where she developed and teaches protocol courses to Event Management Certificate Program students in the School of Business and Public Management, and at Stratford University, Falls Church, VA. She serves also as protocol and special events consultant to the Library of Congress, the world’s largest library and cultural center. For 23 years, Mitchell was Director of Special Events and Public Programs at the Library of Congress where she and her staff were responsible for planning and managing over 400 events each year. She coordinated the institution’s major special events, visits of heads of state and other foreign dignitaries, fundraising galas, conferences and meetings. As the Library’s chief protocol advisor, she served as liaison to the White House, U.S Department of State, the Congress, the Supreme Court and other government agencies, foreign embassies, academia and corporations. Mitchell owns The Etiquette Advocate, Inc., a firm providing etiquette and protocol training to corporations, universities, embassies, government agencies, non-profit organizations and individuals. She is the etiquette consultant to Engaged! magazine; has been featured on Good Morning America, Fox 5 News, WTOP Radio and National Public Radio; and is quoted on matters of etiquette and protocol by The New York Times, The Washington Post, and the Washington Business Journal. She is a co-owner of the firm, Protocol Partners-Washington Center for Protocol, Inc., and is a member of the Protocol and Diplomacy International Protocol Officers Association.
Basic Dining Etiquette - The Glass Ware
Nancy Mitchell: Hello, I am Nancy Mitchell with the Etiquette Advocate and we are talking about dining etiquette.
We are going to talk now about glassware, the placement and the use of the glasses that you will find at your place setting. Glasses are at the right of your place setting and they are arranged in the order that you will be using them.
Transcripts
Nancy Mitchell: Hello, I am Nancy Mitchell with the Etiquette Advocate and we are talking about dining etiquette.
We are going to talk now about glassware, the placement and the use of the glasses that you will find at your place setting. Glasses are at the right of your place setting and they are arranged in the order that you will be using them. White wine is the glass that is closest to your plate. It's assumed that, thats the beverage that you will be having with an appetizer or your first course. Red wine is the glass directly behind that and it's a larger bowl as you see. A water glass is an even large goblet thats going to be behind those two glasses and there may or may not be a champagne flute which is at the back of the arrangement and champagne is normally served with the dessert. When you have stemware, it's a good idea to pick the glass up by the stem. That goes for a white wine or a red wine, wine experts will tell you that picking up a red wine by the bowl of the glass, is going to change the temperature of the wine and therefore the flavor. So, it's a good rule of thumb to grasp the wine glass by the stem in each case. That may not be possible with a water goblet because it's a very heavy glass, it's a bigger bowl, it can be top-heavy. The grip you will want is to grasp the bottom of the bowl the top of the stem, with enough fingers to make is secure. It can be very large, it can be very heavy. Some things you are not going to do with your glassware, if I did not want a beverage, I am not going to turn my glass over to indicate, I dont want this course, or this white wine. When the waiter comes around, I will pass my hand over the top of the glass and I will say, No, thank you. I dont care for that wine.
Other things you are not going to go, if you want to call attention, to a toast or you are trying to get the attention of the other diners, you are not going to use the utensil to clink the side of your glass. Thats not what they are there for.
The next thing, were going to talk about is bread and condiments and how to pass them and where to place them.
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A few additional comments by hopefulromntic at 09/09/11 10:13PM Flag
Excellent video. My only critique is that she is missing the sherry glass. The sherry glass would be used for sherry during the shrimp cocktail or other appetizer. This would be placed just to the right of the white wine glass. Sherry is an Apéritif and stimulates the appetite. The white wine would go with the fish course. The red wine would go with the main course. The champagne or dessert wine is a digestif which aides in digestion; this is why it is served during dessert.
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