HAPPY CHRISTMAS AND A VERY HAPPY AND PROSPEROUS NEW YEAR 2008 TO YOU

HAPPY CHRISTMAS AND  A VERY HAPPY AND PROSPEROUS NEW YEAR 2008 TO YOU .

LET YOUR CHERISHED DREAMS AND GOALS BE ACHIEVED IN THIS YEAR WITH GRACE OF ALMIGHTY AND YOUR INTELLIGENT EFFORTS.

P K Kothari

 

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Party in action

Party in action

 

We may love to entertain guests but we don't always have hours to prepare for a party. Sometimes we rush home from work and barely have time to wash up and put on a little make-up before our friends arrive. Here are clever little tricks that allow you to beat the clock every time.

Stage 1: the cleanliness drive (5 minutes)

Take a large plastic bin or a bag and shove all the miscellaneous clutter that's sitting around into it. Spend another couple of minutes sweeping the floors and dusting any furniture that needs to be polished a bit. Spend a minute sprucing up your kitchen so it's ‘presentable.’

Stage 2: setting up the mood (3 minutes)

First, candles. Whether you display groups of pillars in varied sizes or simple arrangements, bathe your living and dining rooms in a warm glow. Next, music. We like to create party playlists ahead of time so we can just pop in a disc. Spruce things up a bit with fresh flowers or a simple centerpiece to dress your coffee  table. Keep a stash of dried flowers or decorative twigs on hand for impromptu gatherings - or make a simple centerpiece by filling a glass vase with dried flowers, rice, or coffee beans from your kitchen.

Stage 3:  munching on munchies (3 minutes)

Collect cool little hors d'oeuvre servers. They're indispensable and enable you to throw out a handful of munchies that look put together rather than stuck in random bowls. Some of our fast favourites include almonds, olives, carrots, breadsticks and cheese straws.

Stage 4: junk and funk (10 minutes)

The quickest and easiest recipe of all time is pasta and salad. Put on a large pot of water to boil and open up some gourmet sauce-in-a-jar before guests arrive. Pour a bag of mixed greens in a bowl and sprinkle shaved cheddar cheese, tomatoes, slivered almonds, walnuts or whatever you like on top. If you have the time, spend a minute to slice up some yellow pepper, mushrooms, or fresh pear. Have a fresh loaf of bread out and ready for slicing. For dessert, treat guests to a scoop of gelato or ice cream with a cookie garnish.

Stage 5: bottoms up (2 minutes)

Uncork a bottle of red wine and set it out to breathe. For non-drinkers, pour sparkling cider or apple juice into a decanter for that fancy touch.

Stage 6: get, set, go... (5 minutes)

Set the table for dinner - place mats, plates, utensils, glasses, napkins. Place a decorative touch on each plate - a twig of rosemary, leaf, flower bud, or small soy sauce bowl filled with olive oil for dipping bread.

 

Tips on how to master table manners

Tips on how to master table manners. Offers help on which fork to use, how to use it and where to place when you're done.

 

You're invited to meet your future in laws for the first time. Dinner and drinks at a fancy restaurant. But you're afraid you'll blow it by using the wrong fork or placing your napkin on the table. Table etiquette may seem out of date at times, but there's no better way to impress people, than to show them how polite and well mannered you can be in awkward situations. The dinner date scenario is an ideal situation that requires etiquette. A corporate dinner with people you want to impress, so you'll get that raise also highlights the need for table manners. These basic tips should get you started and should prevent you from blowing your cover as an entertaining guru. When dining out in a restaurant, always be aware of who in your party is where at all times. The men should offer to pull out a woman's chair for her and when a woman leaves the table to got to the restroom or to leave, the men should gesture that they will stand up out of respect. It may seem archaic, but it still polite. If a woman rebukes the man's offer to pull out her chair or tells him to sit when she leaves the table, then he may do so, but until she declines the offer, he must continue the effort. Once seated, remove your napkin immediately and place it horizontally across your lap. This serves as a polite gesture by removing the napkin from the top of the table and it serves to protect one's clothes from spills and accidents, which can result in stains. If the silverware is wrapped inside the napkin, then place the utensils in their appropriate places. Forks on the left, spoons and knives on the right, with the knife's blade facing left towards the spoon. Occasionally the spoon is placed north of the dinner plate, but that is not necessary when you are simply unfolding your napkin and placing your silverware on the table. Your next task is figuring out which utensil to use. The easiest rule is that you work you're way in, meaning that you will use the fork farthest away from the plate for your salad and the next fork will be used for your entree. If you keep this tip in mind, you may never have a problem when the situation of "which fork to use," presents itself. When cutting meat, poultry or other items, do not cut the entire portion at once. To do so would be rude. Instead, cut a piece or two and eat those before you slice any other pieces. The same notion applies to eating the various items on your plate. Do not eat a certain item all at once. For instance, you may love mashed potatoes, but it is not polite to eat all the mashed potatoes at once and then have a pile of peas, a dinner roll and turkey breast on your plate. The ideal thing to do is to eat a little bit of everything a little bit at a time. So far so good, but what do you do when your host offers an item that you detest. You want to skip it altogether, but is that rude? And even so, how would you decline? You have a few options. You may simply tell your host that the item is not to your taste, that you are allergic to that food or you may take a small amount to be polite. In the case of politeness take a small portion and sample an even smaller part of it. As long as you are gracious, your host should not be offended. Once the meal is over, place your used utensils at the edge of your plate. Do not place them back on the table, as they may mess the tablecloth. All of the plates should be cleared at the same time, with service occurring on the left side of the guests. Desserts and coffee may follow, in which case, the proper utensils will be served to you. When finished, place the used silverware diagonally across the plate or on the edge of the saucer. Politeness at a dinner party was never so easy. Keep calm under the circumstances and remember that it's okay to look around you to see what your peers are doing in the same etiquette situation.

How to set the dinner table

Set a table by learning how to place a knife, fork, and spoon. Centerpieces are a finishing touch to helping families have mealtime.

 

In the United States generations ago, family mealtime around the kitchen table happened every night. The table set with plate, drinking glass, knife, fork, spoon, napkin and a centerpiece was very commonplace in most homes. Today many children in our country are growing up not even knowing about mealtime around a kitchen table, much less how to set the table. We live in a fast paced society where fast food chains are thriving. Meals are eaten in the car, at the gym, at work, at play, and anywhere else except for the kitchen table. Mealtime is becoming a lost art and with it the art of setting a table properly. Eating together is not only fun but also necessary to slow down and listen to each other. What better place to eat together than around a kitchen table with the table set? A basic table setting is easy and fun. Have a family together time and teach how to set the table. Younger children will love it and will ask to get to set the table often, if you explain it in a positive manner. Even older children will appreciate a nicely set table. If you are unable to set a table once a day for a meal together, try picking out one special day each week where you sit down together at a table that has been set. To set a basic table, you will need a dinner plate, glass, knife, fork, spoon and napkin. A simple centerpiece, salt and pepper along with any other seasonings or condiments your family enjoys is a wonderful finishing touch. Placemats or tablecloths are nice but don't overdo it unless you enjoy overdoing it. Keeping it simple may be the key to routine table setting. Place the dinner plates one inch from the edge of the table. If there is a pattern in the middle of the plate, make sure that it is right side. Place the knife on the right side of the plate, blade inward, one inch from the edge of the table, handle end of knife at the bottom. Make sure the knife is next to the plate, not underneath the plate. The tablespoon is placed next to the knife, also one inch from the bottom of the table. The fork is place on the left side of the dinner plate one inch from the edge of the table, making sure it is also next to the plate verses underneath the plate. The napkin is folded in half and placed next to the fork with the crease farthest away from the fork. The glass is placed directly above the knife approximately one inch. If other silverware is needed for salad, soup, or dessert, place the spoons next to the spoons and forks next to the forks. Silverware is placed in order of what is to be eaten, beginning furthest away from the dinner plate and working your way towards the dinner plate. A salad fork would be placed next to the dinner fork, one inch from the edge of the table, and would be furthest from the dinner plate. A soupspoon would be placed next to the tablespoon, one inch from the edge of the table, and would be furthest from the dinner plate. A dessert fork would be placed next to the dinner plate before the dinner fork because you would use the dessert fork last. Centerpieces can be simple or elaborate, fun and festive, or elegant and beautiful. Table setting themes are easily achieved with seasonal items and seasonal napkins. Seasonal salt and pepper shakers can be purchased inexpensively. A bouquet of flowers, a ceramic object, pinecones, a toy, leaves, fruit, and almost anything else can be used as a centerpiece. Having a centerpiece that is too large and tall is the most common mistake. Make sure that people are able to see across the table to others sitting at the table without the centerpiece blocking their view. Children love making simple placemats from construction paper to go along with a theme. They can be colored, painted, stamped or edges cut to fit in to a certain theme. With some simple preparation, any occasion can be wonderful. Try setting your table and see how much fun it can be. Families and friends come together in a wonderful way when the lost art of mealtime and table setting is restored.

Proper tipping etiquette

Proper tipping is gesture of appreciation for services rendered. But figuring what gratuity is appropriate can be complex. Find out the etiquette for what is appropriate in certain situations.

 

Tipping is gesture of appreciation for services rendered. But figuring out how much to tip can be very complex. While standard tip amounts that may read on those handy tipping-guideline plastic cards may tell you to offer 10% for a specific service, good patronage may tell you to offer another amount. Take for example, getting your hair cut. This is an ordinary experience that we all do on a fairly regular basis. If you're at a low budget chain haircutter, you may offer up only the standard 10%, but wait, will you be back next month? Next year? Yep, think again. That 10% may not be enough, especially if you want to be remembered by the people whom you frequent for this haircutting service. And if you're a regular patron at an upscale hair salon, you may have to shell out 20% frequently, as well as remembering that stylist at Christmas and other times of the year. Different tipping percentages are standard for a range of services. Read on for more hints on how to be gratuity savvy. At a salon: The standard amount for salon gratuity is 15% to 20% depending on the extent of the services, the skill of the stylist and whether or not you intend to frequent the establishment and the stylist again. Given all these factors are positive, you'll want to offer a tip in the 20% range. Don't overlook the people who shampoo your hair and those who get you coffee and magazines--they get at least a dollar for their services. At a restaurant: Offer up 15% to 20% of your total bill. Keep in mind that the amount you tip reflects the total price before any coupons, gift certificates, etc. Just because you get a discount, does not mean that your server did not serve up the full order. If you are part of a party of more than 8 people, you should offer an amount closer to the 20% marker, if not more, depending on the needs of the guests in your party. If, for example, one of your guests insists on getting the salad dressing on the side, extra bread, more water and no avocado, then you definitely want to compensate the server who extended service to include these extras. At a club or bar: Tip the bartender between 10% and 15% depending on the complication of your drink order. If you just order a beer in a bottle, there's not too much effort involved in providing the service, but if you order a mixed drink that takes time and includes a lot of ingredients, then offer up a more sizable tip, somewhere closer to the 15% range. Transportation: Whether you hail a cab or take a limousine, you best offer a gratuity between 10% to 15% of the fare. If the drivers are particularly rude or unhelpful, give them the minimum. But if they are attentive to your travel needs and help you in any way beyond the norm, remember and thank them with a 15% or larger gratuity. If you use valet service at a hotel, restaurant or shopping area, offer the driver 10% for the service, but never give change. Another guideline is simply offering the attendant a back or two for the parking and retrieval of your car. And if you're traveling through an airport, and utilizing the aid of skycaps, offer a dollar per bag and up that amount if the bags are particularly heavy or large. At a Hotel: It is standard to leave the maid a few bucks for tidying your room. If you have additional needs such as more towels, soap, an extra toothbrush, etc. thank the maid with an additional dollar or two. When checking in and out of a hotel, remember the bellhop with a gratuity of a dollar per bag, unless, once again, you have particularly large or heavy bags. Overall, think before you tip. You don't want to regret the decision to be stingy at a later date. Like when you're hair's a mess and you really need the stylist to squeeze you in for an appointment, but you left such a small tip last time, that she won't make the time to make you look amazing this time.

Cocktail party etiquette

Cocktail party etiquette: have you been invited to a cocktail party? Learn how to talk, dress and behave.

 

Cocktail parties are fun and social events. However, there are certain rules that must be followed by the attentive cocktail party guest. Use the following guidelines to get the most out of cocktail gatherings. 1. The RSVP When an invitation is sent, it is very impolite to ignore it. RSVP's should be included in a self-addressed stamped envelope by your potential host. This should make it easy to reply. If an envelope is not included, call or send your reply by letter. Structure the formality of your reply according to the formality of the invitation. 2. How to Dress Cocktail parties can take several different forms. The least formal is the cocktail buffet, which is usually a semi-formal or casual attire sit-down buffet. Cocktail parties themselves usually feature appetizers, while guests remain standing. These are generally semi-formal. Cocktail receptions require very formal dress, and often allow guests to sit and stand at will. These are common for important occasions. 3. Mingling Mingling is a difficult art, and takes some getting used to. Cocktail parties are often places to meet people, make new connections and strike deals. Before you go, it is nice to think of what you would like to accomplish at the party. Don't get sidetracked. Speak to all of the people that you would like to meet, and allow them to introduce you to other people that may be able to help you out. 4. Bring Personal Materials Make sure to bring anything that may be of use to you at the party, including business cards, resumes and addresses. If you are trying to make connections, spread your cards around. 5. Eating While eating, be sure to bring a napkin at all times. If food is served on plates carried around, take it and place it whole in your mouth. Use toothpicks if provided, and chew quickly so that you can talk. If the party is a buffet, try to avoid visiting too many times. If smaller appetizers are difficult to arrange or pick up, arrange them with a knife before placing them into your mouth. 6. Drinking Make sure always to drink from a glass, and never from a glass bottle or can. Wine glasses should be held at the stem and sipped carefully. Avoid placing drinks on tables or surfaces that may stain. 7. Structure your Conversations Parties are not meant for intense conversations. Avoid discussing anything that carries a lot of weight, like marriages or religion. Do not gossip because chances are it will be heard. Make eye contact and let your body language be open and free with other guests. 8. Behave with Respect Even if the wine is flowing, avoid drinking too much, or you may get drunk. If a request must be made of the staff, do it politely and carefully. Always thank your host and hostess before you leave, and bid farewell to other guests. It is also nice to return the favor of an invitation if you get a chance.

How to eat and what not to do at a formal dinner

At a formal dinner party everything is just that - formal. Formal dress and grooming is important but what about food handling?

 

So you’ve been invited to a formal dinner and want to make a great impression. It’s not all about the clothes, the hair and your ride. To completely fit in with that particular setting you’ll have to be the total package: perfectly dressed and groomed, conversational and interesting, and don’t forget that you’ll need immaculate table manners. So you think you know all about table manners? Maybe not. Do you know what foods can be eaten with fingers and which ones shouldn’t? Do you know the yeas and nays of handling bread? A little review and some practice at home and you’ll be all set. Most people, whether they’ve ever attended a formal dinner or not, know certain things about table manners. Most know that it’s not polite to rest your elbows on the table or belch but did you know that it’s considered bad manners to turn your plate after it has been set on the table? Some people turn their plates while eating to reach another food. Not proper. Leave the plate where it is placed until it is taken away from the table by the servers. And, never reach for the plate as you’re being served. If the place setting is already on the table allow the server to place the food on it. If the server is giving you plate and all do not reach out to take it but allow the server to place it in front of you. The server serves the food from the left but as he does don’t lean severely to the right. The servers are trained to serve around you so it’s not necessary to lean. Are you one who likes to dip your bread in gravy or sauces? Not at a formal dinner party. Bread-dipping is considered crude and would be frowned upon by others at the table. Do you like to stir certain foods together? Don’t do it. Eat portions separately or together but never stir them together on the plate. Never pick up a drink glass while still holding your fork. Always use your napkin after taking a bite of food if you’re going to take a drink. No one wants to see food dangling from your glass. It’s actually a good idea to use your napkin almost every time you take a bite or a drink. You could have food or sauce on your mouth and never know it but the others at the table will be mortified. At most formal dinner’s foods are not eaten with fingers. There are exceptions, however. If finger foods are served feel free to use your fingers. Things that are in stick form, such as carrot sections or celery strips are eaten with fingers but something else on the same tray, like deviled eggs are not eaten with fingers. Tiny foods, like olives, are eaten with a fork where as nuts can be eaten with fingers. Small meats with bones in them, like chicken legs or wings, can be picked up and eaten but something large with a bone, like a chicken breast, should be eaten with a fork. Corn on the cob can be eaten with fingers - but delicately. Don’t eat all the way across a row before laying the food back on the plate. Take a bite and lay it on the plate. When in doubt wait until you see someone else eat a particular food and you’ll know what’s acceptable.

Tipping guidelines

Tipping is not 15% in all situations. Don't find yourself in an awkward tipping moment. You can tip with confidence in any situation!

 

While most people feel confident when tipping in a restaurant, many people feel far less secure when it comes to offering a gratuity in other situations. However, most people desire to tip appropriately, but end up tipping either insufficiently, or too generously. Here are some basic guidelines to ensure that you're tipping appropriately in almost any situation. However, keep in mind that these are suggestions, and you should feel free to adjust your tip based on level of service. Furthermore, these guidelines are geared toward experiences in the United States. If you're traveling elsewhere, you may want to consult a travel guide to familiarize yourself with tipping practices in other countries. Dining Server at a full-service restaurant – 15% to 20% of your total bill. If you've used a discount or received any free items, you should tip on the amount that your bill would have come to if you'd paid full price. If your party is large or placing many special requests, you should increase your tip appropriately. Server at a partial service restaurant – 10% of your total bill. Use discretion based on how much the server is expected to do for you. Sommelier – 15% to 20% of your total wine expenditures. Delivery person for individual home food delivery – 5% to 10% of the total bill. Delivery person for large corporate delivery – 15% of the total bill. 20% if the person is required to handle unloading of the food and setting up the entrees. Host – No tip is necessary, unless you convince the host to give you special service. In that case, make your tip appropriate for the size of the favor. Take Out – If the restaurant features carryout meals, 10%. If the restaurant is typically only a sit-down location, tip at least 15% for the effort. At the Bar As a general rule, you'll want to tip the bartender 10% to 15% of your total drink bill. However, if the bar is particularly crowded, be certain to tip generously after each round. If the bartender sends any complimentary drinks your way, you should tip about half the value of that round. Vehicular Tipping Valet Parking - $1 to $2 per car is usually appropriate, given when the car is returned to you. However, if you think that you may need to leave in a rush, you should also give the attendant a tip on the front end and request that your car be placed somewhere that it can be retrieved quickly. Taxi – 10% to 15% of the total fare. Limos – 15% to 20% of the total bill. At the Airport Skycaps - $1 to $2 per bag. Long-term parking shuttle driver - $1 to $2 per bag, if the driver assists you with your bags. Special Assistance – Should you be traveling with crutches or a wheelchair, or if you need other special assistance from airport staff, you should tip a few dollars to any employee that gives you an extra hand. Salon Stylist – 15% to 20% of the total bill Colorist – 15% to 20% of the total bill, but up this amount on occasion if your colorist works miracles. Also, if a stylist at the salon blow-dries and styles your hair after you visit your colorist, be sure to tip him appropriately, as well. You'll generally be charged a reduced rate for this service after a color, so be a bit more generous in tipping for this service. Shampoo Tech - $1 to $2 Nail Technician – 15% to 20% of total bill. Spa Tipping Massage Therapist – 10% to 20% per massage. Aesthetician – 10% to 20% per service. Salon Services – Same as above. Spa Attendants – At a resort spa, tip the spa attendants about 5% of your total bill at the front desk. If any particular attendant went above and beyond for you, you should tip that attendant individually. At day spas, it is not customary to tip the attendants. However, if the day spa is one that you frequent regularly and the attendants go the extra mile for you, you may want to tip here, as well. Casino Gratuities Drink Server - $1 to $2 per drink. Blackjack Dealer - $5 chip per gambling session (higher at high limit tables). Also, you can set up a side bet for the dealer as a tip, usually at the minimum betting level. Poker Dealer - $5 chip per dealer rotation (usually every half hour). If you win a big pot, tip a bit extra. Non-Food Deliveries Flowers - $1 to $10, depending on the size of the arrangement. Furniture - $5 per item per delivery person minimum. Urban Delivery Services – 5% to 10% of total bill. Hotel Tipping Maid - $1 - $10 per night, depending on how expensive the room is, and how messy you are. Room Service – 10% to 15% of total bill. Many hotels add the gratuity to your bill automatically, so be sure to check your bill when the food is delivered. Bell Desk - $2 - $3 per bag for delivering bags to your room; $1 - $2 per bag for retrieving your bags from storage. Body Art Tattoo Artist – 10% to 20%, depending on the complexity of the work. Piercing Technician – 10% of total bill. You may find yourself in other situations in which you think a tip may be appropriate. When in doubt, offer a tip in the 10% to 15% range. If the person doesn't normally get tips, this will register in his or her face, and you'll know not to tip that person next time. If your tip is below average, you'll usually be able to see that in the person's face, as well. Tipping doesn't have to be intimidating; if you're uncertain of how much to tip, just use common sense and you'll be right on most of the time.

Restaurant etiquette and manners: waiters and getting a great table

The article gives advice on etiquettes and manners in getting great service in a restaurant, from booking the best table, to handling the maitre d', and even the chef, waiters and waitresses with courtesy and charm.

 

What are the secrets of those restaurant patrons who always seem to jump the queue, and be led straight to the best table in the house? How do they get such great service, while others have to wait an age for their meal, which, when it arrives, is only half-cooked or barely even warm? There are ways to maximize your chances of becoming one of those regular customers who are welcomed with open arms. Think ahead Even the most obliging maitre d' is needlessly stressed by last-minute bookings. Try and get into the habit of giving your favourite restaurant plenty of notice when calling to book a table. When you make the call, introduce yourself, let them know that you've been to the restaurant several times, and find both the food and the service superb. You'd be surprised at how few people bother to do this. Everyone blossoms in the presence of a little praise - even a hardened maitre d' - so don't be afraid to offer some sincere and credible compliments. Once you've established a sense of rapport over the phone, briefly explain the nature of the evening which you'd like the restaurant to host. Is it a birthday dinner, a surprise reunion, a meet-the-parents event? Let the maitre d' know something about the personal side of the evening, and how important it is that everything go smoothly. Having set the scene, elicit his advice on the best place to sit. Too many patrons call and aggressively demand "the best table", only to find when they arrive they've been seated right next to the bathroom or a noisy kitchen. Involve the maitre d' in your situation, and he is much more likely to be willing to accommodate you. On arrival It is absolutely essential that you arrive looking like you are accustomed to receiving good service. If you know you're looking your best, you'll be more confident and outgoing. A polished appearance lets the staff know that you're a successful person who demands to be treated with respect. What you wear will, of course, depend on the formality of the restaurant and where you're going afterwards, but a good rule of thumb is to overdress rather than underdress. Make sure that you greet the maitre d' warmly, introduce yourself, and remind him that you spoke to him on the phone about your requirements for the evening. Tell him again that you deliberately chose his restaurant as the venue for the evening because you've been here before, and were impressed with the quality of the food and the service. Ask him if he managed to secure that table you talked about, and when he leads you towards the perfect table, be gracious and warm, but don't grovel. Remember that restaurant staff will only give you good service if they respect you, not if they feel sorry for you. Handling waiters and waitresses Once you're seated at the table of your choice, you must be ready to deal with the next level of restaurant staff: the waiters and waitresses. Again, by far the most productive approach is to be warm and charming. When the waiter approaches, look him in the eye, smile and ask how he's doing. Listen to his recommendations, feel free to ask questions about the food or wine, and thank him for his help. Let him know if you had the veal last time and it was out of this world. Thank him every time he brings something to the table. Remember, waiters have a difficult job and deserve your respect and courtesy. If you're being polite and pleasant to serve, you also have a greater chance of resolving any potential complaints that may arise. Say you've ordered three dishes and there are only two on the table. If you ask your new friend the waiter if he would mind checking on where the third one is, it's highly likely you'll find it steaming on the table within about a minute, accompanied by a polite apology for the delay. However, if you've spoken dismissively to the waiter and have barely made eye contact, any little mistakes or delays are certain to take much longer to straighten out. In this scenario, the waiter doesn't care about giving you good service, because you've treated him as your inferior. There's also an etiquette for leaving the restaurant. It goes without saying that a generous tip is essential. But make a point of thanking your waiter for the excellent service too. The phrase "send my compliments to the chef" is NOT a corny cliche, but an urbane way of making sure that everyone involved in your pleasant evening gets the thanks they deserve. Naturally, you must also let the maitre d' know that you had a wonderful time, and acknowledge the part he played in the success of your evening. Tell him you'll be back soon for more of the wonderful food and service. If you make such a charming exit, it's highly likely that you'll be seated at the table of your choice and be given excellent service every time you visit this restaurant.