Over the Counter Etiquette
by Harold Almon baesoe.com
by Harold Almon baesoe.com
Be at Ease School of Etiquette Austin
A place setting is to be set based on a menu. A current United States of America menu, no matter how formal, is to consist of no more than five (four) courses (as established by the White House.) - not counting the passing of after dinner coffee. Two courses can be suitable for most lunch menus. Three courses may be ideal for most dinner menus. Four courses could be used for a dinner equating to an elegant affair of State. Five courses might be used for a special dinner menu for a tad fewer people. An appetizer: Clams, Mussels, or an Oyster or Shrimp Cocktail can precede, or substitute soup served as a first course. A soup course can be a first course. Soup course suggestions are Consommé, Watercress, Cream of mushroom, Mussel, Salmon bisque, or New England clam chowder. In a large group, a cold first course can be served at each place setting before people come in to the table. This can be an exotic look for a table for two. Formally, this is correctly done only with soup. A Juice course may be a first course. Melon could be used as a first course. In extremely informal parts of the United States, salad has been seen served, as a first course. This is an observation more than a recommendation. Second course suggestions are fish, hearts of palm and artichokes, or in the daytime an egg dish such as Quiche. Note: some people are forbidden from eating Clams, Mussels, Oysters, and/or Shrimp, and at least one Native American group is forbidden from eating any fish, including Salmon.
A place setting is to be set based on a menu. A current United States of America menu, no matter how formal, is to consist of no more than five (four) courses (as established by the White House.) - not counting the passing of after dinner coffee. Two courses can be suitable for most lunch menus. Three courses may be ideal for most dinner menus. Four courses could be used for a dinner equating to an elegant affair of State. Five courses might be used for a special dinner menu for a tad fewer people. An appetizer: Clams, Mussels, or an Oyster or Shrimp Cocktail can precede, or substitute soup served as a first course. A soup course can be a first course. Soup course suggestions are Consommé, Watercress, Cream of mushroom, Mussel, Salmon bisque, or New England clam chowder. In a large group, a cold first course can be served at each place setting before people come in to the table. This can be an exotic look for a table for two. Formally, this is correctly done only with soup. A Juice course may be a first course. Melon could be used as a first course. In extremely informal parts of the United States, salad has been seen served, as a first course. This is an observation more than a recommendation. Second course suggestions are fish, hearts of palm and artichokes, or in the daytime an egg dish such as Quiche. Note: some people are forbidden from eating Clams, Mussels, Oysters, and/or Shrimp, and at least one Native American group is forbidden from eating any fish, including Salmon.
Formally, a (Roti) or roasted meat is to be the third or main course, It can be served at table along with a vegetable and maybe a starch item. Meat suggestions are English grill or Casserole of lamb, Broiled swordfish or Charbroiled king salmon filet, Veal chops or Roasted chicken. Other suggestions are a Guinea hen or a boned Rock Cornish hen, Turkey or Cold roasted meats. Casually, non-roasted meat such as Bar B-Que ribs or Lobster can be provided as a main course.
Suggested condiments can be listed as, "with an herbal Hollandaise sauce," "with an apple and sausage dressing," "with mushrooms and giblet gravy," or " with fresh cranberry citrus relish." Now pick a side dish.
Green salad with cheese and crackers is a fourth course. It is to be served on a salad plate which can be set in place when salad is served. Suggestions for a salad course are: Salad with watercress peas and mandarin oranges, Bibb lettuce salad, Mixed green salad, Romaine salad, or Radicchio and Endive salad with Port Salut Cheese or Bel Paese Cheese and crackers. Informally, salad can be served in a bowl without an underlying plate. Non green salad can be served on a separate plate or on the same plate with the main course, so can a green salad, but the former, is not served as a separate course.
Dessert is a fifth course. Each plate for it can be set in place when it is served. Suggestions are: Hot apple brown Betty with vanilla ice cream, Cranberry sherbet with vodka sauce, baked fruit, or Chocolate mousse.
The first and the second course can be eliminated. The fifth course may also be eliminated, but, when you have company, do so reluctantly. The menu and items in each course are to be selected based on the symbol of hospitality to be expressed, the suitability to the event, the time of year, and the time and temperature of day the items will be consumed.
Above all, the menu is to be based on what people like to eat, and on what the cook has successfully prepared at a prior occasion. It is to omit items based on medical, cultural, or religious restrictions of any person to be served.
In selecting menu items, avoid appearing too opulent, insensitive, wasteful, or cheap. Avoid running out of anything. OK, now set the menu. The selected menu is used to identify items needed in setting a table, going from the last item to be served - inside out - in kind.
Each course gets its own flatware placed in order of use outside in – in kind.
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