A Guide To High Elven Table Manners

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A Guide To High Elven Table Manners

By AlpineAl

 

 

High Elves, as a culture are very sophisticated and are utterly opposed to barbarism. I believe that this should be reflected in their table manners, so I’ve decided to formulate a guide based on how I believe High Elves should act at the table.

 

IC SECTION

 

Composed by Aneurin Llywelyn

 

Before the dinner

 

• A Mali’aheral should strive to introduce themselves, or be introduced to every other guest.
• A Mali’aheral should not butt into other conversations.
• A Mali’aheral should refrain from small talk and instead engage in deeper, more thought provoking conversation.
• A Mali’aheral should obey all instructions from the night’s host, or his/her servants.

 

During the dinner

 

• The host will sit at the end of the table. Since larger events may have more tables, the host gets the biggest one. The rest of the table heads are based on societal status.
• The host must be the first one to begin eating.
• The host should not eat until all food is served and everyone is seated.
• Food must be tasted before salt/pepper is added.
• You must fill the glass of the person to your left when you notice their glass is emptying. You must never fill your own glass.
• No one is to comment on the food in conversation, this is reserved until later.
• The table head leads the conversation.
• Toasts are not to be performed unless previously scheduled.
• Diners must not give the servants any regard.
• In return, servants must strive to be as least intrusive as possible.
• Utensils must not rest on the edge of any vessel.
• Do not watch other diners while they chew.
• One must not speak with food in their mouth.
• One must not eat slowly or lick their fingers.
• Serviettes are to placed on one’s lap.
• Elbows are not to be rested on the table.
• When not eating, hands are to be clasped neatly on one’s lap.
• It is not acceptable to reach over someone to retrieve something, instead ask for it to be passed along.
• White wine is held by the stem of the glass, red by the bowl.
• It is impolite to eat loudly or with your mouth open.
• It is also impolite to make noise with the cutlery.
• Only children may leave before the other diners have finished, they must ask permission from the table head.
• Diners should signify they have finished by placing their fork and dinner knife to the left side next to each other, the fork’s tines facing up.
• No adults may leave the table until others have finished eating.
• Using the wrong utensil is considered barbaric, see below for proper usage.

 

Utensil use

 

There are two sets of utensils for different meals.

 

• A smaller set for the entree.
• A larger set for the main.
• If a soup is being served, it will usually replace one of the dishes. The diners will be notified ahead of time and the servants will replace the appropriate utensils for them.

 

Fork

 

• Held with the left hand.
• It should never be held like a spade with all hands wrapped around it, instead it should balance on the middle finger, with the thumb and index finger holding it into place.
• Usually held with the tines down, although if not in use with a knife it can be held with them up.
• A diner’s teeth should not touch the fork.

 

Knife

 

• Held in the right hand.
• The most used knife is a dinner knife, which is used to cut most meals and move them around the plate.
• If the meal has a large proportion of salad, an extra knife with which to cut the salad is provided.
• A fruit knife is used to cut fruit.
• A dessert knife is used during dessert.
• A butter-spreader is used to spread butter.
• The knife is to be held facing downward at all times.

 

Spoon

 

• Not held in companionship with any other utensil.
• Table spoon for normal foods.
• Soup spoon for soups.
• Soup spoons should not be consumed by the whole mouth, instead sipped from the side of the spoon.
• Teaspoons should be used for stirring tea.

 

Spork

 

• Sporks are barbaric and should never be used. EVER.

 

After dinner

 

• Criticism of the meal is accepted if it is constructive and not rude and degrading.
• Diners may criticise others manners at the table if it is warranted.
• At larger events, table heads are expected to get together and summarise their table conversations.
• The host will give his/her thank yous, before dismissing the guests.
• All guests should depart in an orderly manner.
• Leaving before the dismissal is considered rude.

 

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Moved to the Archive. It shall be sorted into the appropriate category shortly.