Some of my best thoughts occur while taking a walk. Perhaps it's all the visual stimulation while strolling through the neighborhood. It's time to share. Check back often since most likely more thoughts just may trickle in and feel free to share your thoughts about...anything.
CONFESSION: I LOVE FOOD SAMPLES!
Keep this to yourself but there's nothing more personally inviting than a trip to one of those big food distributors i.e. Costco et al that serve up food samples. The best time to get the primo samples is on Thursday to Saturday and maybe Sunday. Now that the holiday period is almost upon us, the various food companies really make their push with wine samples, delectable and yummy deserts, cooked meal samplings - it just never stops! In fact, one could (and does) go up and down the food aisles and make a whole meal of the samplings. Sometimes, there's a line-up of shoppers waiting for an opportunity to get freebies but line up they do. It's sort-of a game in that shopper/diners - okay...me - feign interest in the product to assuage feelings of guilt.
ME: "Oh this fattening but very delicious cake is on sale this week?" as I pick up the product with one hand, while holding the cake sample in the other, shovelling it into my mouth. "Let me think about it. Perhaps I'll be back."
or..
ME: "My this is a delicious wine. Perfect for the holidays! And white, my favorite! Could I perhaps taste the red? And how about the rose? I have some other things to buy but I just may be back."
Instead, one (me) moves on to the next culinary delight waiting to be tried.
In a way, it's only right given the amount of money people put down at these super buy-in-bulk food warehouse type establishments.
OF BRA CUPS. MISSING CATS AND OTHER PAST BLOGS
Continually amazed at what attracts people to certain blogs. Over the years I've written and shared many topics with blog readers/aficionados but as I've shared previously, some continually surface.
One of the most popular pieces is the tale of Wookie the cat that went missing in Bedford, England. The piece was written almost two years ago and relates the story of Wookie's owner, Mike, who ran afoul of the law by posting missing cat notices on local Bedford trees, utility poles and anywhere presumably, that would hold a poster.
http://myviewscount.blogspot.ca/2011/01/posting-missing-cat-notice-no-no-in.html
THE CHRISTMAS RETURN GIFT RUSH
Another older story that has re-surfaced is a piece focusing on an idea as to how to deal with the usual post holiday return gift rush. Although written tongue-in-cheek, readers seem to enjoy or at least consider the idea. Instead of standing in long line-ups and waiting a long period of time to return gifts, people in line can trade gifts with each other. Think of the time saved!
http://myviewscount.blogspot.ca/2006/12/lets-make-deal-or-how-to-beat-post.html
DUAL PURPOSE BRA
The most popular one by far is the piece written about a recipient of the quirky Ig Nobel Prize whose invention of a bra that can double as a gas mask. Next thing we'll hear about is a bra that can shoot bullets...the mind boggles (at least mine does).
http://myviewscount.blogspot.ca/2009/10/bra-cups-runneth-over-as-gas-mask.html
BAH HUMBUG
Maybe it's just me but it really irks me that the retail industry is promoting the holiday periods earlier and earlier. Is there any logical explanation, other than greed, for the appearance of holiday decorations on store shelves and decorated malls in August or September?
And now for some PICKS AND PANS
PERSONAL BESTS
- the first sip of tea and coffee to start the day
- the sight of Canada geese flying in 'V" formation
- the lick of a dog...the pur of a cat...
- popcorn at a movie
- finishing a painting canvas that draws me in
- finishing a great piece of writing after being blocked
- Debrett's: the site for everything pertaining to social etiquette
Add to this list with YOUR personal bests and favorites.
PERSONAL BLECHS
- bra straps that stretch and the uplift goes downward
- water sprays that go amock in produce depts.
- forgetting to re-charge the cell phone
- forgetting to add sound after muting cell phone in movie theatre
- coffee served in paper cups - blech
- tea served in paper cups - double-blech
- people who carry on cell phone conversation in bathroom stalls
- the new and "improved" Blogger that freezes at every fifth word. New and improved in this case is definitely not better. In fact - it's unacceptable. Give bloggers the option of the old but reliable classic blogger. Blech and more blech.
November 16: Some new additions to the list:
PERSONAL BLECHS
- drivers of cars who follow people returning to their cars uncomfortably close, in order to get the parking spot
- drivers who drive round and round mall parking lots in order to get a spot close to the door. At the price of gasoline - so silly
- drivers who park in spots designated specifically for handicapped persons and pregnant women. For shame, people!
- singers on TV talent competitions - female for the most part - that believe screaming lyrics to songs make them a diva
- people who keep a running commentary while watching a film in a theatre. Really - we're not interested in your opinion!
- stale popcorn served in a movie theatre
- luke warm french fries at fast food restaurants. I return them.
- related to above, hamburger buns that fall apart due to soggy sauce
Showing posts with label Debrett's. Show all posts
Showing posts with label Debrett's. Show all posts
Monday, November 12, 2012
Thursday, September 13, 2012
Part deux: spaghetti and oyster slurping how-to
As mentioned in a previous blog entry, there is an accepted etiquette when eating foods that require some expertise. Debrett's - the guide when it comes to eating 'how-to' - covers many of the more challenging food choices, offering advice as to the socially correct way to eat.
Pasta is a particular challenge for many diners. The partaking of pasta can present a particular problem. According to Debrett's, classic pasta should be consumed only with a fork. This action, IMHO, is easier said (or written) than done and can be a tricky feat. It (Debrett's) suggests that spaghetti be twisted into a small presumably round-ish bundle around fork tines by "twirling it clockwise against the side of the dish."
This leads one - me - to wonder the end result if - say - an attempt was made to to perform this action counter-clockwise? Has anybody reading this been daring enough to test this action and does it work as well? Is it an illegal act to twirl pasta anti-clockwise and is a fine involved? But I digress.
For whatever reason and personally it doesn't make sense to me, it's a social faux-pas to cut the pasta threads with the side of the fork. Let me state for the record that - gasp - I cut my pasta with a knife to make the eating easier. Let's be candid: it's not easy to get the hang of pasta twirling. Even when this is achieved, the end result can be a stray pasta strand that adheres itself to the chin, or worse, fall on to a piece of clothing. This leads to the issue of the etiquette of retrieving a pasta strand and whether or not it's an acceptable act to use a fingers or fork retrieval. Does one leave it "as is" or does it require removal? Another point to ponder is whether guests sitting at a table should point out a visible strand pasta.
"Excuse me but you've got spaghetti on your top," a co-diner might remark in the way of being helpful.
"Oh really?" the spaghetti drop-ee might respond, looking down to verify the observation. "Thank you for noticing and bringing it to my attention," the drop-ee could respond, while pondering the next step to take.
It could lead one to wonder whether it would be considered gauche to dip a napkin in the water glass to eliminate a stain. What about the usage of a commercial stain remover stick in public? These are important issues worthy of an answer not mentioned in Debretts! Related to this, is it socially allowable to wear a bib or place a napkin at the chin?
According to another etiquette-ist, Emily Post, who has another point of view: ''Most restaurants (and hostesses) that feature pasta provide guests with a large spoon as well as the knife and fork. The fork is used to spear a few strands of spaghetti, the tips are placed against the spoon, which is held on its side, in the left hand, and the fork is twirled, wrapping the spaghetti around itself as it turns. If no spoon is provided, the tips of the fork may be rested against the curve of the plate.'' '-- The New Emily Post's Etiquette, Elizabeth L. Post, 1975
Moving on to another tricky food option, oysters aren't everyone's cup of tea so to speak. Although they're very tasty in my experience, visually they resemble - well - throat slime. They also require some dexterity in extricating them from their home in their shells and an oyster shucker is used for this purpose. That's the easy part. The difficulty for some people is in the actual eating. On the advice once more of Debrett's, "pick up the shell and bring the widest end to your lips. Tilt, and slide the entire contents of the shell - the oyster and all the juices - directly into your mouth from the shell." Once in the mouth, it can be chewed (blech) or swallow it down whole. On this aspect, Debrett's recommends that chewing is a good option in order to "savour the unique briny, metallic taste of the oyster." Savor the metallic taste? I mean, oysters are...okay but somehow savoring the taste of metal doesn't do it for me, at least.
There is also a section devoted to eating snails. Pass. Somehow eating a food whose relatives I've stepped on in the garden doesn't do it for me.
Pasta is a particular challenge for many diners. The partaking of pasta can present a particular problem. According to Debrett's, classic pasta should be consumed only with a fork. This action, IMHO, is easier said (or written) than done and can be a tricky feat. It (Debrett's) suggests that spaghetti be twisted into a small presumably round-ish bundle around fork tines by "twirling it clockwise against the side of the dish."
This leads one - me - to wonder the end result if - say - an attempt was made to to perform this action counter-clockwise? Has anybody reading this been daring enough to test this action and does it work as well? Is it an illegal act to twirl pasta anti-clockwise and is a fine involved? But I digress.
For whatever reason and personally it doesn't make sense to me, it's a social faux-pas to cut the pasta threads with the side of the fork. Let me state for the record that - gasp - I cut my pasta with a knife to make the eating easier. Let's be candid: it's not easy to get the hang of pasta twirling. Even when this is achieved, the end result can be a stray pasta strand that adheres itself to the chin, or worse, fall on to a piece of clothing. This leads to the issue of the etiquette of retrieving a pasta strand and whether or not it's an acceptable act to use a fingers or fork retrieval. Does one leave it "as is" or does it require removal? Another point to ponder is whether guests sitting at a table should point out a visible strand pasta.
"Excuse me but you've got spaghetti on your top," a co-diner might remark in the way of being helpful.
"Oh really?" the spaghetti drop-ee might respond, looking down to verify the observation. "Thank you for noticing and bringing it to my attention," the drop-ee could respond, while pondering the next step to take.
It could lead one to wonder whether it would be considered gauche to dip a napkin in the water glass to eliminate a stain. What about the usage of a commercial stain remover stick in public? These are important issues worthy of an answer not mentioned in Debretts! Related to this, is it socially allowable to wear a bib or place a napkin at the chin?
According to another etiquette-ist, Emily Post, who has another point of view: ''Most restaurants (and hostesses) that feature pasta provide guests with a large spoon as well as the knife and fork. The fork is used to spear a few strands of spaghetti, the tips are placed against the spoon, which is held on its side, in the left hand, and the fork is twirled, wrapping the spaghetti around itself as it turns. If no spoon is provided, the tips of the fork may be rested against the curve of the plate.'' '-- The New Emily Post's Etiquette, Elizabeth L. Post, 1975
Moving on to another tricky food option, oysters aren't everyone's cup of tea so to speak. Although they're very tasty in my experience, visually they resemble - well - throat slime. They also require some dexterity in extricating them from their home in their shells and an oyster shucker is used for this purpose. That's the easy part. The difficulty for some people is in the actual eating. On the advice once more of Debrett's, "pick up the shell and bring the widest end to your lips. Tilt, and slide the entire contents of the shell - the oyster and all the juices - directly into your mouth from the shell." Once in the mouth, it can be chewed (blech) or swallow it down whole. On this aspect, Debrett's recommends that chewing is a good option in order to "savour the unique briny, metallic taste of the oyster." Savor the metallic taste? I mean, oysters are...okay but somehow savoring the taste of metal doesn't do it for me, at least.
There is also a section devoted to eating snails. Pass. Somehow eating a food whose relatives I've stepped on in the garden doesn't do it for me.
Tuesday, August 28, 2012
Nothing fishy about it - Debrett's has it all covered. More advice
As people who follow or at least read this blog are aware, I'm an admirer of Debrett's, "the" guide to everything etiquette. Advice on the 'how-to's" ranging from planning a wedding reception, decorum when meeting and out and about royalty, holiday deportment... basically a guide on the correct way to conduct oneself.
Periodically, it's good to check in with Debrett's for any updates or changes to their offerings. I mean, one should always be prepared in case an opportunity to meet-and-greet or dine with royalty. It wouldn't be acceptable for a social faux pas denoting a lack of savoir faire when it comes to politesse. Feeling very french today. But I digress.
It is for this very reason that a visual cyber consultation was in order lest one make a blunder in etiquette. Being that I'm not a fan of shell fish and my philosophy is this regard is not to eat a food that stares back at you and requires the wearing of a bib, never noted the section focusing on the consuming of these helpless, gourmet food items. According to the guide and to allow easy access to the flesh, it would be acceptable to use one's fork while holding a/the shell steady with one hand in order to make the task easier. A lobster cracker may be required to remove flesh from the large claws. According to wisegeek.com, a lobster cracker is a kitchen tool designed to help people crack open lobsters. Furthermore, "lobster crackers can also be used on crabs and some nuts as well." One assumes they're referring to the crustacean kind and not the human type.
Having eaten shell fish perhaps twice maybe four times in my life, the arrival of the/a crustacean on a plate with its black eyes staring into mine is just to emotionally overwhelming, especially the sound of cracking shells. Guilt thy name is Eleanor.
There is also a section devoted to the preparation and enjoyment of sushi. Debrett's is like... so up-to-date on all the latest food favorites. In as far as this popular delicacy is concerned, raw fish doesn't do it for me although the vegetable sushi is acceptable. Its (sushi) texture on my tongue causes an instantaneous ejection of the consumed particle, if you get my drift. Back to the how-to's of eating, soy sauce should be poured into a saucer (or dish/whatever receptacle is on hand for this purpose) and mix in some wasabi. Debrett's advises that it is socially acceptable and even polite to pour some for your dining partner. Go figure!
"Wasabi my dear?"
"How nice of you to ask. Of course. What exactly is wasabi?"
"The partner for sushi. Here - let me pour for you. Say when."
The way to proceed is to dip sashimi or sliced raw fish, into the sauce with chopsticks and then enjoy. Never mastered the art of using chopsticks but they have a section covering the how-to's of mastering this art. It seems that "sushi rolls and nigiri (blocks of rice with fish on top) should be eaten whole; attempting to bite in two can lead to a scattering of debris across the table."
This leads one - me - pondering the acceptable form of collecting sushi debris from a table. Does one or should one attempt to pick it up with chopsticks, or is a fork acceptable? What about the use of fingers, which would ideally handle the task? Is a verbal apology acceptable or does one smile and concern oneself with the task of removing said sushi debris? These are important questions, people!
In any case and just in case sushi aficenados feel so inclined, came across a site that will help in the step-by-step creation of sushi specialties: http://www.pbs.org/food/fresh-tastes/how-to-make-sushi-with-step-by-step-breakdown/ This leads one - me - to ponder as to the best means in which to eliminate the post-sushi taste and odor following a sushi session.
In as far as learning the art of holding chopsticks, the thumb and forefinger manipulates the top of the stick while the middle finger rests between the sticks, while the bottom stick is motionless. It is the top stick manoeuvered by the thumb and forefinger that is used to grip the food and carry it up to one's mouth. Easier said or written than actually accomplished. Having never mastered this art, my philosophy is a fork handles the job so much easier - and neater. I mean, why torture oneself to manipulate sticks when cutlery is designed for this purpose? Debrett's concludes this subject with the advice never to use chopsticks to pass food to people (when you can pick up the food in the first place) and never use them to point at people. A finger is okay for this purpose but not chopsticks one presumes. Chopstick pointing could be dangerous or something.
Nothing fishy when it comes to Debrett's.
NEXT BLOG: We'll be examining how to eat canapes, oysters and caviar and later on, the art of eating spaghetti, and eating soup
Periodically, it's good to check in with Debrett's for any updates or changes to their offerings. I mean, one should always be prepared in case an opportunity to meet-and-greet or dine with royalty. It wouldn't be acceptable for a social faux pas denoting a lack of savoir faire when it comes to politesse. Feeling very french today. But I digress.
It is for this very reason that a visual cyber consultation was in order lest one make a blunder in etiquette. Being that I'm not a fan of shell fish and my philosophy is this regard is not to eat a food that stares back at you and requires the wearing of a bib, never noted the section focusing on the consuming of these helpless, gourmet food items. According to the guide and to allow easy access to the flesh, it would be acceptable to use one's fork while holding a/the shell steady with one hand in order to make the task easier. A lobster cracker may be required to remove flesh from the large claws. According to wisegeek.com, a lobster cracker is a kitchen tool designed to help people crack open lobsters. Furthermore, "lobster crackers can also be used on crabs and some nuts as well." One assumes they're referring to the crustacean kind and not the human type.
Having eaten shell fish perhaps twice maybe four times in my life, the arrival of the/a crustacean on a plate with its black eyes staring into mine is just to emotionally overwhelming, especially the sound of cracking shells. Guilt thy name is Eleanor.
There is also a section devoted to the preparation and enjoyment of sushi. Debrett's is like... so up-to-date on all the latest food favorites. In as far as this popular delicacy is concerned, raw fish doesn't do it for me although the vegetable sushi is acceptable. Its (sushi) texture on my tongue causes an instantaneous ejection of the consumed particle, if you get my drift. Back to the how-to's of eating, soy sauce should be poured into a saucer (or dish/whatever receptacle is on hand for this purpose) and mix in some wasabi. Debrett's advises that it is socially acceptable and even polite to pour some for your dining partner. Go figure!
"Wasabi my dear?"
"How nice of you to ask. Of course. What exactly is wasabi?"
"The partner for sushi. Here - let me pour for you. Say when."
The way to proceed is to dip sashimi or sliced raw fish, into the sauce with chopsticks and then enjoy. Never mastered the art of using chopsticks but they have a section covering the how-to's of mastering this art. It seems that "sushi rolls and nigiri (blocks of rice with fish on top) should be eaten whole; attempting to bite in two can lead to a scattering of debris across the table."
This leads one - me - pondering the acceptable form of collecting sushi debris from a table. Does one or should one attempt to pick it up with chopsticks, or is a fork acceptable? What about the use of fingers, which would ideally handle the task? Is a verbal apology acceptable or does one smile and concern oneself with the task of removing said sushi debris? These are important questions, people!
In any case and just in case sushi aficenados feel so inclined, came across a site that will help in the step-by-step creation of sushi specialties: http://www.pbs.org/food/fresh-tastes/how-to-make-sushi-with-step-by-step-breakdown/ This leads one - me - to ponder as to the best means in which to eliminate the post-sushi taste and odor following a sushi session.
In as far as learning the art of holding chopsticks, the thumb and forefinger manipulates the top of the stick while the middle finger rests between the sticks, while the bottom stick is motionless. It is the top stick manoeuvered by the thumb and forefinger that is used to grip the food and carry it up to one's mouth. Easier said or written than actually accomplished. Having never mastered this art, my philosophy is a fork handles the job so much easier - and neater. I mean, why torture oneself to manipulate sticks when cutlery is designed for this purpose? Debrett's concludes this subject with the advice never to use chopsticks to pass food to people (when you can pick up the food in the first place) and never use them to point at people. A finger is okay for this purpose but not chopsticks one presumes. Chopstick pointing could be dangerous or something.
Nothing fishy when it comes to Debrett's.
NEXT BLOG: We'll be examining how to eat canapes, oysters and caviar and later on, the art of eating spaghetti, and eating soup
Sunday, March 11, 2012
Social tips for social people in the social season. Debrett's knows all!
The social season is on the horizon necessiting some basic table etiquette. When it comes to everything and anything concerning dining and manners in general, Debrett's is the source to consult for advice on the how'to's of eating and conversing at the table.
Seated at a table and once food has entered the mouth, it is important to keep the food within one's mouth with lips closed to prevent other diners from seeing saliva-drenched, chewed-up food. There is nothing more blechy than having to watch - and listen - to a diner carrying on a conversation as food goes down.
Debrett's also suggests to eat at a relaxed pace (whatever that is) and really think about the food. Pondering further about this, one wonders how long one should allow for these thoughts. One minute...three minutes...what is the norm? Should one stare at the food or just glance down between mouth-fulls? Anyone know? But I digress.
- In as far as conversing with fellow diners, Debretts advises that this should be avoided at all costs and avoid directing a question at someone who is in mid-mouthful.
"A smile and an understanding nod will encourage them to swallow without rushing, spluttering or making sheepish gestures."
Really - this is not too practical in my opinion. The idea of dining out with people is to communicate. So big deal - an occasionial spit-up-morsel slips out. One can always take a napkin, dip it in water and wipe away the saliva off the recipient(s) clothing or person and offer an appology.
"Oh - so sorry. Got a little excited telling the story. Here - let me wipe that away," can be offered by the spitter to the spit-ee. But I digress - again.
- One should wait until everyone is served before starting to eat. This has always been a bone of contention for me. On occasion dishes do not arrive at the same time resulting in cool-ish food for the first served. I mean - first served - first finished, necessitating a waiting period until the last person finishes. A solution to this dilemma is to ask the waitress/waiter to keep the food warm until the last person receives her/his meal. That's why they have warming lights, right?
- When it comes to serving tea - this is where Debrett's really has it down pat. A tea pot is handy when serving tea to a group of people, Debrett's shares. Now the rule of thumb is, if a waitress/waiter/host places a teapot on the table without pouring the tea, the person nearest the pot should pour for everyone. This leads one -me - to wonder whether it should be the person on the right or left of the teapot that should handle the pouring honors. Perhaps a coin toss could decide.
- The handle of the teacup (or mug one assumes) should be held between the thumb and forefinger. It is not necessary to hold one's little finger in the air. Biscuits or cookies should not be dunked in the tea. Why - who knows. Neither should tea drinkers make slurping noises.
There is nothing mentioned about what to do if one burps or even how to prevent a burp from escaping from one's mouth. Should an apology be offered? Something to the effect: "oh sorry - I burped." Or should a burp be ignored? Another perplexing issue is how to retrieve a piece of food caught in the teeth. Inserting a finger or nail in the tooth is just not socially acceptable, nor using a toothpick. Neither is filling one's mouth with water and spitting it into the glass. Another issue that springs to mind is the usage of a napkin tied around the neck when eating things like tomato and pasta. Under what circumstances (if any) is it correct to use this? Speaking of napkins, is there any rules regarding the usage of paper napkins to blow one's nose?
These are important issues to ponder!
So now I'm wondering about coffee aficionados. To the best of my knowledge, coffee lovers pour their coffee into a mug, add cream/milk and drink. Sometimes life works best without rules but when guidelines are necessary, we can always consult Debrett's.
Seated at a table and once food has entered the mouth, it is important to keep the food within one's mouth with lips closed to prevent other diners from seeing saliva-drenched, chewed-up food. There is nothing more blechy than having to watch - and listen - to a diner carrying on a conversation as food goes down.
Debrett's also suggests to eat at a relaxed pace (whatever that is) and really think about the food. Pondering further about this, one wonders how long one should allow for these thoughts. One minute...three minutes...what is the norm? Should one stare at the food or just glance down between mouth-fulls? Anyone know? But I digress.
- In as far as conversing with fellow diners, Debretts advises that this should be avoided at all costs and avoid directing a question at someone who is in mid-mouthful.
"A smile and an understanding nod will encourage them to swallow without rushing, spluttering or making sheepish gestures."
Really - this is not too practical in my opinion. The idea of dining out with people is to communicate. So big deal - an occasionial spit-up-morsel slips out. One can always take a napkin, dip it in water and wipe away the saliva off the recipient(s) clothing or person and offer an appology.
"Oh - so sorry. Got a little excited telling the story. Here - let me wipe that away," can be offered by the spitter to the spit-ee. But I digress - again.
- One should wait until everyone is served before starting to eat. This has always been a bone of contention for me. On occasion dishes do not arrive at the same time resulting in cool-ish food for the first served. I mean - first served - first finished, necessitating a waiting period until the last person finishes. A solution to this dilemma is to ask the waitress/waiter to keep the food warm until the last person receives her/his meal. That's why they have warming lights, right?
- When it comes to serving tea - this is where Debrett's really has it down pat. A tea pot is handy when serving tea to a group of people, Debrett's shares. Now the rule of thumb is, if a waitress/waiter/host places a teapot on the table without pouring the tea, the person nearest the pot should pour for everyone. This leads one -me - to wonder whether it should be the person on the right or left of the teapot that should handle the pouring honors. Perhaps a coin toss could decide.
- The handle of the teacup (or mug one assumes) should be held between the thumb and forefinger. It is not necessary to hold one's little finger in the air. Biscuits or cookies should not be dunked in the tea. Why - who knows. Neither should tea drinkers make slurping noises.
There is nothing mentioned about what to do if one burps or even how to prevent a burp from escaping from one's mouth. Should an apology be offered? Something to the effect: "oh sorry - I burped." Or should a burp be ignored? Another perplexing issue is how to retrieve a piece of food caught in the teeth. Inserting a finger or nail in the tooth is just not socially acceptable, nor using a toothpick. Neither is filling one's mouth with water and spitting it into the glass. Another issue that springs to mind is the usage of a napkin tied around the neck when eating things like tomato and pasta. Under what circumstances (if any) is it correct to use this? Speaking of napkins, is there any rules regarding the usage of paper napkins to blow one's nose?
These are important issues to ponder!
So now I'm wondering about coffee aficionados. To the best of my knowledge, coffee lovers pour their coffee into a mug, add cream/milk and drink. Sometimes life works best without rules but when guidelines are necessary, we can always consult Debrett's.
Monday, February 13, 2012
Recalling past loves on Valentine's Day, the good, the bad and the not-so-bad. Debrett's weighs in on choosing bouquets
The first thing wrong with Valentine's Day is that it falls at the wrong time of the year when a portion of the world is deep in the throes of winter woes. It would be much better if the holiday fell during late Spring or early summer, for example. Here's a thought: why not switch Valentine's Day, with let's say...Mother's Day, for example? Mothers being blessed with extra-understanding qualities wouldn't mind observing their special day in winter. Right moms?
This holiday aimed at romantics came about a long time ago when the Bishop of Spoleto was martyred on February 14, AD 271. Traditionally, Valentine's Day was celebrated as a lover's feast, hence the reason for restaurants offering special gastronomical banquets. Profit has nothing to do with it, of course.
According to http://www.theromantic.com/, statistically, 110 million Valentine's roses are sold and delivered in a three-day period surrounding February 14th, the vast majority of which are red. Of those 110 million, 73% are purchased by men and a mere 27% are purchased by women. It's intereseting, at least to me that red roses are the number one color choice. Roses do come in other tints including yellow, pink, white and shade mixes. Somehow, the color red is viewed as a passionate hue, implying pasionate undertones, which is probably the reason that men are attracted to this particular tint and stick to giving red roses. Then again, so is black... But I digress.
In as far as the selection of flowers, we look to Debretts once again, "the" guide to social etiquette, for its take blooms.
•Be prepared to spend, and don't economise. Never buy bunches from the supermarket or garage.
Garage? People sell flowers from garages? I thought that was the place one stored trash cans that hold dead rose bushes. Ask me about it.
•Don't overlook the importance of the card that accompanies a delivered bouquet - it is an important part of the present.
•Make sure the bouquet suits the occasion and the style of the recipient (e.g. classic or contemporary).
In other words, don't give your special friend a Venus Fly Trap for example, in the way of a card and gift. If someone wants to get rid of insects, they can call an exterminator.
•Avoid white flowers for celebratory bunches (they are often associated with funerals and death).
•Mixed bouquets can look cheap if they aren't substantial and well-styled; instead, consider buying a bunch of all one type of bloom or going for just a single colour.
Personally, I believe in using flowers growing in or around one's garden. When one thinks about it, dandelions fit the bill perfectly and they are virtually...everywhere, plus they are free for the asking. Or for that touch of greenery, add some three (four leaf are hard to find) leafed clover.
•Utilise greenery - it can bulk up the bouquet and complement the flowers - and pick seasonal blooms, which will be in better condition.
Perhaps consider adding some dill or chives to make a bouquet look fuller. They can also enhance a home-made pot of soup that can be used as an entree for the Valentine's Day supper. Two gifts for the price of one! Can't go wrong!
That Debrett's has the right answers to suit all occasions. Of course they will be consulted for advice on social dilemmas. But I digress...again.
Thinking back, my first encounter with romance was a somewhat painful experience. We were both nine years old and after our school day ended, we enjoyed sitting on my front stairs discussing life as seen through our eyes. One day for no apparent reason and without any prior warning, he leaned over and kissed me square on the cheek. To say I was aghast was an understatement and reacted instantaneously by making a fist and thrusting it square into his stomach. He groaned while doubling over in pain. We stared at each other for what seemed like forever but was probably no more than a few seconds, as tears welled up in his eyes and spilling on to his cheeks. Clutching his stomach, he took off like a bat out of hell and never looked back. Ever. We never spoke again and he refused all overtures of friendship.
The first twitches of love were felt by author, Josh H., at the ripe age of seven. He still retains the image of the object of his affection dancing and singing with a group of girls at a school performance. Later, a girl in the 4th grade gave him his first valentine's card when they were both 9 years old.
" I remember it well because it totally shocked the heck out of me," Josh recalls. "I didn't even thank her because I was too embarassed. But I do remember her name well, because it was and still is the loveliest female name I've ever come across: Donna Marie Devoe. I think I'll use that name in a book one day."
As a student, Sadie Johnson, felt an attraction to someone in one of her classes.
"We were acquaintances, maybe even friends, but I was way, way too scared to say anything (it was an interesting time for me, I might act differently now than I did then, but if it hadn't happened the way it did, I don't know if I'd be the person I am today). I don't know if she had any inkling of how I felt, but she never reacted as if she did. I still see her occasionally and still get a little flutter in my stomach when I see her, but I don't know if I'm just in love with the memory of her from school, or I'm actually still in love with her."
For Sadie, February 14 is merely another day.
"Maybe if I was in a relationship I'd feel differently, but I doubt it. I do think it's a commercial rip off, and I'm not much for the saccharine idea of romance put forth by the card companies. That's not love, that's hollywood sappiness, at least in my opinion."
The date has special meaning for Thomas Fisk and his wife.
"On Valentines Day, 1988, we did a pregnancy test and found she was pregnant with my first son. Needless to say, Valentines Day has always been very special to me ever since."
A romantic, his perspective is that it's a sweet day set aside for love.
"With all the negative things in our society today, we need every positive things we can get," Thomas opined. "I've seen so many wonderfully creative things people do on Valentines Day that have nothing to do with buying gifts."
Practicing what he preaches, Thomas's celebrations have included preparing a romantic evening replete with a home-cooked meal followed by a soak in the bath tub surrounded by candles. It's the sentiments that count.
"But even if someone only buys a gift or gives a box of candy, it's still a nice thing and every little nice thing counts. Just because companies make a ton of money doesn't take away the fact that it is such a very nice day."
Children's author, Donna Campbell Smith, recalls Valentine's Day as a special occasion while attending school.
"I remember Valentine's Day being a big deal in elementary school. We made and decorated big Valentine's Day envelopes and the teacher hung them on the wall. Then everyone brought everyone a Valentine and dropped it in the big envelopes. On Valentine's Day we had a party (grade mother's brought refreshments) and opened our big envelopes full of Valentines."
She experienced her first crush in 5th grade and searched through all her cards to find a special one that would convey her feelings.
"Alas, there was not one. A foreshadowing of future disappointments in men," Donna jokes. "I married my high school sweetheart and it lasted 26 years. Not too bad, all things considered. I have three daughters, three grandchildren and two darling great grands to show for it."
Came accross this quotation, which sums up love and Valentine's Day:
"We are all a little weird and life's a little weird, and when we find someone whose weirdness is compatible with ours, we join up with them and fall in mutual weirdness and call it love. (Unknown Author)
Aint't that the truth.
This holiday aimed at romantics came about a long time ago when the Bishop of Spoleto was martyred on February 14, AD 271. Traditionally, Valentine's Day was celebrated as a lover's feast, hence the reason for restaurants offering special gastronomical banquets. Profit has nothing to do with it, of course.
According to http://www.theromantic.com/, statistically, 110 million Valentine's roses are sold and delivered in a three-day period surrounding February 14th, the vast majority of which are red. Of those 110 million, 73% are purchased by men and a mere 27% are purchased by women. It's intereseting, at least to me that red roses are the number one color choice. Roses do come in other tints including yellow, pink, white and shade mixes. Somehow, the color red is viewed as a passionate hue, implying pasionate undertones, which is probably the reason that men are attracted to this particular tint and stick to giving red roses. Then again, so is black... But I digress.
In as far as the selection of flowers, we look to Debretts once again, "the" guide to social etiquette, for its take blooms.
•Be prepared to spend, and don't economise. Never buy bunches from the supermarket or garage.
Garage? People sell flowers from garages? I thought that was the place one stored trash cans that hold dead rose bushes. Ask me about it.
•Don't overlook the importance of the card that accompanies a delivered bouquet - it is an important part of the present.
•Make sure the bouquet suits the occasion and the style of the recipient (e.g. classic or contemporary).
In other words, don't give your special friend a Venus Fly Trap for example, in the way of a card and gift. If someone wants to get rid of insects, they can call an exterminator.
•Avoid white flowers for celebratory bunches (they are often associated with funerals and death).
•Mixed bouquets can look cheap if they aren't substantial and well-styled; instead, consider buying a bunch of all one type of bloom or going for just a single colour.
Personally, I believe in using flowers growing in or around one's garden. When one thinks about it, dandelions fit the bill perfectly and they are virtually...everywhere, plus they are free for the asking. Or for that touch of greenery, add some three (four leaf are hard to find) leafed clover.
•Utilise greenery - it can bulk up the bouquet and complement the flowers - and pick seasonal blooms, which will be in better condition.
Perhaps consider adding some dill or chives to make a bouquet look fuller. They can also enhance a home-made pot of soup that can be used as an entree for the Valentine's Day supper. Two gifts for the price of one! Can't go wrong!
That Debrett's has the right answers to suit all occasions. Of course they will be consulted for advice on social dilemmas. But I digress...again.
Thinking back, my first encounter with romance was a somewhat painful experience. We were both nine years old and after our school day ended, we enjoyed sitting on my front stairs discussing life as seen through our eyes. One day for no apparent reason and without any prior warning, he leaned over and kissed me square on the cheek. To say I was aghast was an understatement and reacted instantaneously by making a fist and thrusting it square into his stomach. He groaned while doubling over in pain. We stared at each other for what seemed like forever but was probably no more than a few seconds, as tears welled up in his eyes and spilling on to his cheeks. Clutching his stomach, he took off like a bat out of hell and never looked back. Ever. We never spoke again and he refused all overtures of friendship.
The first twitches of love were felt by author, Josh H., at the ripe age of seven. He still retains the image of the object of his affection dancing and singing with a group of girls at a school performance. Later, a girl in the 4th grade gave him his first valentine's card when they were both 9 years old.
" I remember it well because it totally shocked the heck out of me," Josh recalls. "I didn't even thank her because I was too embarassed. But I do remember her name well, because it was and still is the loveliest female name I've ever come across: Donna Marie Devoe. I think I'll use that name in a book one day."
As a student, Sadie Johnson, felt an attraction to someone in one of her classes.
"We were acquaintances, maybe even friends, but I was way, way too scared to say anything (it was an interesting time for me, I might act differently now than I did then, but if it hadn't happened the way it did, I don't know if I'd be the person I am today). I don't know if she had any inkling of how I felt, but she never reacted as if she did. I still see her occasionally and still get a little flutter in my stomach when I see her, but I don't know if I'm just in love with the memory of her from school, or I'm actually still in love with her."
For Sadie, February 14 is merely another day.
"Maybe if I was in a relationship I'd feel differently, but I doubt it. I do think it's a commercial rip off, and I'm not much for the saccharine idea of romance put forth by the card companies. That's not love, that's hollywood sappiness, at least in my opinion."
The date has special meaning for Thomas Fisk and his wife.
"On Valentines Day, 1988, we did a pregnancy test and found she was pregnant with my first son. Needless to say, Valentines Day has always been very special to me ever since."
A romantic, his perspective is that it's a sweet day set aside for love.
"With all the negative things in our society today, we need every positive things we can get," Thomas opined. "I've seen so many wonderfully creative things people do on Valentines Day that have nothing to do with buying gifts."
Practicing what he preaches, Thomas's celebrations have included preparing a romantic evening replete with a home-cooked meal followed by a soak in the bath tub surrounded by candles. It's the sentiments that count.
"But even if someone only buys a gift or gives a box of candy, it's still a nice thing and every little nice thing counts. Just because companies make a ton of money doesn't take away the fact that it is such a very nice day."
Children's author, Donna Campbell Smith, recalls Valentine's Day as a special occasion while attending school.
"I remember Valentine's Day being a big deal in elementary school. We made and decorated big Valentine's Day envelopes and the teacher hung them on the wall. Then everyone brought everyone a Valentine and dropped it in the big envelopes. On Valentine's Day we had a party (grade mother's brought refreshments) and opened our big envelopes full of Valentines."
She experienced her first crush in 5th grade and searched through all her cards to find a special one that would convey her feelings.
"Alas, there was not one. A foreshadowing of future disappointments in men," Donna jokes. "I married my high school sweetheart and it lasted 26 years. Not too bad, all things considered. I have three daughters, three grandchildren and two darling great grands to show for it."
Came accross this quotation, which sums up love and Valentine's Day:
"We are all a little weird and life's a little weird, and when we find someone whose weirdness is compatible with ours, we join up with them and fall in mutual weirdness and call it love. (Unknown Author)
Aint't that the truth.
Thursday, April 07, 2011
Royal etiquette - what are the rules? Debrett's knows!
Like many people, we are still waiting for our invitation to "the" royal wedding. Somehow it must have gone astray in the mail, stuck in the same place our Publishers Clearing House cheque for a million dollars in addition to the backlog of lottery winnings. These things do happen.
So much pomp and circumstance and all because the Queen of England's grandson is getting married. Okay - so they're rich and they have royal titles and they live in splendor in a beautiful castle with antique furniture to die for. Still, they could have extended some invites to some of the people living in the commonwealth, like us.
Just in case my invitation does arrive, and a quick trip to England to attend the wedding is necessary, one should know exactly how to conduct oneself as to not embarrass oneself. The ultimate guide in this area is Debrett's, "the modern authority on all matters of etiquette, social occasions, people of distinction and fine style."
After checking my social agenda and assuming the day is open, there would be some royal etiquette that one would have to know when mingling, eating and socializing with the royals and their friends. First and foremost on my mind is the correct way to curtsy and how to address the Queen. Does one place the left or the right leg behind when curtsying and how low does the leg go? Is there a certain length of time one have to remain in the curtsying position and what happens if one has bad knees? Does one back up once the curtsy/bowing introduction is over or just return to the standing position?
"Hi there, your royal Queenship. How's the family?" somehow seems a too...common or trite greeting.
Or perhaps being Canadian and all, she would appreciate comments to the effect: "good picture of you on our money."
Most worrisome would be at dinner and knowing how to use which utensils and at which time. When out with friends we decide amongst each other which rolls belong to whom and even if one of us takes the wrong roll, we just pass them along and no harm done, however amongst royal types, one couldn't play, "pass-the-roll."
There are some general guidelines of etiquette offered by Debrett's.
- Napkins (one should avoid calling them serviettes) should be placed on laps, never tucked it into shirts (or in dress tops). Corners of the mouth should be gently dabbed, if necessary, during the meal. No grand wiping gestures with napkin (or back of the hand). Napkins should be placed, unfolded, beside the plate when leaving the table. Not mentioned here is what to do if one spills some - say - gravy on one's dress or shirt for example. Is it socially correct or acceptable to dip the napkin in the water glass and rub the spot, gently, or does one leave the stain for all to see? When seated, one should sit up straight and make sure one's elbows don't encroach on the space of the person beside one. How much space is allowable? One foot...two feet... No resting elbows on the table or leaning on them when eating.
- For meals served on a plate, wait until everyone has been served before picking up cutlery. One wonders the reason behind this rule. To ensure that everyone finishes at the same time? Anybody know? One would assume that it would be a faux pas to turn over the cutlery to ascertain the weight and/or to ascertain whether it's real silver - In a group dining situation, it's acceptable to offer side dishes around the table and hold them to assist the other diners In other words, pass things down but under no circumstances throw your roll or bread accross the table, in case you miss your target
- Mouths should be closed to keep chewing noises to a minimum. Lip smaking is a no-no as is talking with a full mouth. This means don't eat with your mouth open so that everyone around you can see the saliva and ground up food moving up-and-down and from side-to-side. This is like...so gross! Or don't make like a chipmunk while storing food in cheeks and trying to speak
- Talking while there is food in one's mouth should be avoided at all costs - even when you have a conversational gem up your sleeve. Oh those Brits - "conversational gem up your sleeve..." Don't try to tell a joke, clean or otherwise, with a full mouth.
- Knives and forks should be placed with the fork tines facing upwards when finished - side-by-side - on the plate. This leads one to wonder what the consequences would be if one accidentally disobeyed this directive and left the tines facing downwards. Could a beheading follow?
So right now, you're probably wondering: what is the socially correct way to hold one's knife. No problem-o. Debretts advises that "a knife should be held firmly in your right hand, with the handle tucked into your palm, your thumb down one side of the handle and your index finger along the top (but never touching the top of the blade). It is never acceptable according to Debretts, to lick your knife under any circumstances, no matter how delicious the meal is. Presumably, the rational (pure speculation) is to avoid cutting one's tongue and surrounding areas with the unsavory appearance of spurting blood, which could spoil appetites. Furthermore, "when used with a knife or spoon, the fork should be held in the left hand, in much the same way as the knife, with the prongs facing downwards. On its own, it is held in the right hand, with the prongs facing upwards, resting on the fingers and secured with the thumb and index finger. A spoon is held in the right hand, resting on the fingers and secured with the thumb and index finger. Food should be eaten off the side of the spoon; it should never be used at a right angle to the mouth." This is all well and good but...what happens if a person is say...left-handed? Is it acceptable to inter-change which hands can hold which implements? These are important issues!
There are foods in which one wonders the best and socially acceptable ways in which to proceed. Asparagus falls into this category but Debrett's has this area covered too.
- The asparagus spear should be picked up towards the end of the stem, dipped in any accompanying sauce and lowered into the mouth, bite by bite. There's no need to chew through the tough, woody ends of the stems; they should be left neatly on the side of the plate.
- Peas: This was a real eye-opener for me. Avoid turning over your fork and using it as a scoop; instead, squash the peas on to the back of the fork. Utilise any aids on your plate, such as mashed potato. So now we all know there's a no-scooping-rule.
- Lobster: A whole lobster in its shell will typically arrive at your table already cut into two halves, allowing easy access to the flesh for your knife and fork. It is also fine to use just your fork while holding the shell steady with your hand. The big claws usually come cracked but if not you will need to use special lobster crackers. Once claws have been cracked, pull out the meat with a fork. If you want to get meat out of the smaller attachments use a lobster pick. I tend to stay away from lobster and all shell food, actually, because it is just too much work. Also, I just can't live with the guilt of having two beady black eyes staring back at me.
Next comes an important section focusing on managing stones (not as in the rock type) and bones as in olives, cherries etc. Pips and Stones and stones (cherry, olive etc.) should be discreetly spat into a cupped left hand and deposited on the side of the plate or discarded. One does not bend over a plate or handy receptable and spit out pips and/or stones.
- Pieces of bone should be manoeuvred to the front from where it can be discreetly removed with thumb and forefinger and placed on the side of the plate. It is not socially acceptable by the way, to dig around with one's fingers to find and remove the bone - unless choking is involved in which case someone must do CPR...but I digress.
- When serving tea, if a waiter places a teapot on the table without pouring the tea the person nearest the pot should pour for everyone. Biscuits should not be dunked in tea (or coffee for that matter) and slurping is a real no-no.
So now that one knows all the social niceties and the rules, the only thing remaining is the arrival of the invitation. As they say - it's in the mail. Anybody else waiting, too?
UPDATE: Seems that my name is not on their guest list to attend the royal wedding. Had my suitcase packed and everything... Oh well...
However, should I have been invited, I would have danced in a nightclub to be created specifically for the occasion within Buckingham Palace, replete with dance floor and dj. Wonder what Queen Elizabeth thinks about that what with all the noise and everything.
So much pomp and circumstance and all because the Queen of England's grandson is getting married. Okay - so they're rich and they have royal titles and they live in splendor in a beautiful castle with antique furniture to die for. Still, they could have extended some invites to some of the people living in the commonwealth, like us.
Just in case my invitation does arrive, and a quick trip to England to attend the wedding is necessary, one should know exactly how to conduct oneself as to not embarrass oneself. The ultimate guide in this area is Debrett's, "the modern authority on all matters of etiquette, social occasions, people of distinction and fine style."
After checking my social agenda and assuming the day is open, there would be some royal etiquette that one would have to know when mingling, eating and socializing with the royals and their friends. First and foremost on my mind is the correct way to curtsy and how to address the Queen. Does one place the left or the right leg behind when curtsying and how low does the leg go? Is there a certain length of time one have to remain in the curtsying position and what happens if one has bad knees? Does one back up once the curtsy/bowing introduction is over or just return to the standing position?
"Hi there, your royal Queenship. How's the family?" somehow seems a too...common or trite greeting.
Or perhaps being Canadian and all, she would appreciate comments to the effect: "good picture of you on our money."
Most worrisome would be at dinner and knowing how to use which utensils and at which time. When out with friends we decide amongst each other which rolls belong to whom and even if one of us takes the wrong roll, we just pass them along and no harm done, however amongst royal types, one couldn't play, "pass-the-roll."
There are some general guidelines of etiquette offered by Debrett's.
- Napkins (one should avoid calling them serviettes) should be placed on laps, never tucked it into shirts (or in dress tops). Corners of the mouth should be gently dabbed, if necessary, during the meal. No grand wiping gestures with napkin (or back of the hand). Napkins should be placed, unfolded, beside the plate when leaving the table. Not mentioned here is what to do if one spills some - say - gravy on one's dress or shirt for example. Is it socially correct or acceptable to dip the napkin in the water glass and rub the spot, gently, or does one leave the stain for all to see? When seated, one should sit up straight and make sure one's elbows don't encroach on the space of the person beside one. How much space is allowable? One foot...two feet... No resting elbows on the table or leaning on them when eating.
- For meals served on a plate, wait until everyone has been served before picking up cutlery. One wonders the reason behind this rule. To ensure that everyone finishes at the same time? Anybody know? One would assume that it would be a faux pas to turn over the cutlery to ascertain the weight and/or to ascertain whether it's real silver - In a group dining situation, it's acceptable to offer side dishes around the table and hold them to assist the other diners In other words, pass things down but under no circumstances throw your roll or bread accross the table, in case you miss your target
- Mouths should be closed to keep chewing noises to a minimum. Lip smaking is a no-no as is talking with a full mouth. This means don't eat with your mouth open so that everyone around you can see the saliva and ground up food moving up-and-down and from side-to-side. This is like...so gross! Or don't make like a chipmunk while storing food in cheeks and trying to speak
- Talking while there is food in one's mouth should be avoided at all costs - even when you have a conversational gem up your sleeve. Oh those Brits - "conversational gem up your sleeve..." Don't try to tell a joke, clean or otherwise, with a full mouth.
- Knives and forks should be placed with the fork tines facing upwards when finished - side-by-side - on the plate. This leads one to wonder what the consequences would be if one accidentally disobeyed this directive and left the tines facing downwards. Could a beheading follow?
So right now, you're probably wondering: what is the socially correct way to hold one's knife. No problem-o. Debretts advises that "a knife should be held firmly in your right hand, with the handle tucked into your palm, your thumb down one side of the handle and your index finger along the top (but never touching the top of the blade). It is never acceptable according to Debretts, to lick your knife under any circumstances, no matter how delicious the meal is. Presumably, the rational (pure speculation) is to avoid cutting one's tongue and surrounding areas with the unsavory appearance of spurting blood, which could spoil appetites. Furthermore, "when used with a knife or spoon, the fork should be held in the left hand, in much the same way as the knife, with the prongs facing downwards. On its own, it is held in the right hand, with the prongs facing upwards, resting on the fingers and secured with the thumb and index finger. A spoon is held in the right hand, resting on the fingers and secured with the thumb and index finger. Food should be eaten off the side of the spoon; it should never be used at a right angle to the mouth." This is all well and good but...what happens if a person is say...left-handed? Is it acceptable to inter-change which hands can hold which implements? These are important issues!
There are foods in which one wonders the best and socially acceptable ways in which to proceed. Asparagus falls into this category but Debrett's has this area covered too.
- The asparagus spear should be picked up towards the end of the stem, dipped in any accompanying sauce and lowered into the mouth, bite by bite. There's no need to chew through the tough, woody ends of the stems; they should be left neatly on the side of the plate.
- Peas: This was a real eye-opener for me. Avoid turning over your fork and using it as a scoop; instead, squash the peas on to the back of the fork. Utilise any aids on your plate, such as mashed potato. So now we all know there's a no-scooping-rule.
- Lobster: A whole lobster in its shell will typically arrive at your table already cut into two halves, allowing easy access to the flesh for your knife and fork. It is also fine to use just your fork while holding the shell steady with your hand. The big claws usually come cracked but if not you will need to use special lobster crackers. Once claws have been cracked, pull out the meat with a fork. If you want to get meat out of the smaller attachments use a lobster pick. I tend to stay away from lobster and all shell food, actually, because it is just too much work. Also, I just can't live with the guilt of having two beady black eyes staring back at me.
Next comes an important section focusing on managing stones (not as in the rock type) and bones as in olives, cherries etc. Pips and Stones and stones (cherry, olive etc.) should be discreetly spat into a cupped left hand and deposited on the side of the plate or discarded. One does not bend over a plate or handy receptable and spit out pips and/or stones.
- Pieces of bone should be manoeuvred to the front from where it can be discreetly removed with thumb and forefinger and placed on the side of the plate. It is not socially acceptable by the way, to dig around with one's fingers to find and remove the bone - unless choking is involved in which case someone must do CPR...but I digress.
- When serving tea, if a waiter places a teapot on the table without pouring the tea the person nearest the pot should pour for everyone. Biscuits should not be dunked in tea (or coffee for that matter) and slurping is a real no-no.
So now that one knows all the social niceties and the rules, the only thing remaining is the arrival of the invitation. As they say - it's in the mail. Anybody else waiting, too?
UPDATE: Seems that my name is not on their guest list to attend the royal wedding. Had my suitcase packed and everything... Oh well...
However, should I have been invited, I would have danced in a nightclub to be created specifically for the occasion within Buckingham Palace, replete with dance floor and dj. Wonder what Queen Elizabeth thinks about that what with all the noise and everything.
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