Page 254 - Siduliya
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254                                                                                 SEVA VANITHA


















                                               JAN DE SILVA, BNS, LL & MC (Ind)
                                               Lieutenant Commander (S)
                                               NRS 1487



            ffoksl wdydr .ekSfï wdpdr moaO;sh                        SET OF ETIQUETTES TO BE FOLLOWED AT
                                                                     FORMAL
                                                                     MEAL SETTING
           1'      wdydr .ekSu i|yd mqgqfõ jdäùfï§ jï w;
           me;af;ka jdäúh hq;= w;r" mqgqj we§fï§ wka whg lsis`ÿ
           Yíohla fkdwefik fia mqgqj we§u isÿl< hq;=h'
                                                                         One should sit and rise from the left side
           2'      wdydr ms<s.kajk f;la lsisÿ úgl§ fow;a fïih      of the chair at the table and the chair should not be
           u; fkd;eìh hq;= w;r" ;u l,j u; fow;a ;ndf.k             moved after seated.
           isáh hq;=h'
                                                                         Both hands should be on the lap, until the
           3'      w;amsiakdj lsisÿ úgl§ ;u bkg hglr fkd.;         meal starts.
           hq;=h'
                                                                         Napkin needs to be placed on the table,
           4'      c,h mdkh lsÍu i|yd ;nd we;s ùÿrej msÕdkg        when called away from the table.
           ol=Kq miska ;sìh hq;=h'
                                                                         Dinner napkin needs to be opened in half,
           5'      ish¨u ye`È .Eremamq" ùÿre yd fïi ;=reK          at all times.
           we;=<; ia:dk.; l< hq;= w;r" msÕdk yß ueÈka fïi
           ;=reK u; ;eìh hq;=h'                                          Glasses of wine  and water would  be
                                                                   placed on the right of the dinner plate, towards the
           6'      ye`È" .Eremamq ;eîfï§ ;u ol=Kq w; me;af;ka      tags.
           ;eìh hq;= w;r" iqma yekao" ud¿ wdydrhg .kakd msysh"
           uia j¾. wdydrhg .kakd msysh f,i;a" tajdfha lemqï              Fish fork or knife used for the fish course
           odrh ms`.dk foig msysgk fia ;nd.; hq;=h' ;jo" jï        will be postponed next to the soup spoon, early
           w; me;af;ka ud¿ wdydrhg .kakd .Eremamqj iy uia          identifiable by their blunt, ornamental edge.
           wdydrhg .kakd .Eremamqjo ;nd .; hq;=h'
                                                                         Meat knife has a Sharp cutting edge.
           7'      w;=remi wdydrhg .ekSu ioyd fhdod .kakd
           yekao iy .Eremamqj msÕdkg bÈßmiska ;nd.; hq;=h'               Dessert Fork and spoon would be placed
                                                                   above the plate, the fork for a pastry covering.
           8'      me;s msÕdk ;u jïw; me;af;ka fïi ;=reKg
           msg;ska ;nd .; hq;=h'                                         Placed on a napkin the bread plate would
                                                                   be positioned on the left.
           9'      wdydr .ekSu i`oyd ye`È" .Eremamq Ndú; lsÍfï§
           Ndú; l< hq;= ms<sfj; jkafka msg; isg we;=,g ;nd we;s          Meal would be started from the right out-
           ye`È .Eremamq j,sks'                                    side one worked inwards. If you started with the
                                                                   soup.
           10'     m%Odk wdrdê; wuq;a;d wdydr .ekSug fmr lsis`ÿ
           wjia:djl§ wdydr .ekSu wdrïN fkdl< hq;= w;r" m%Odk
           wdrdê; wuq;a;d wdydr .ekSu wdjika l< miq wdydr
           .ekSu isÿ fkdl< hq;=h'
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