History & Influences P. 10 Dining Etiquette

Turkey

Tea is usually served in curved glasses which are held by the lip to which water may be added. A cup of tea may be refilled if it is less than half full. An honored guest is expected to make a toast, usually soon after the host does or at the end of the meal.

Forks, spoons and knives are used. Sometimes, the knife is held in the right hand and the fork in the left, presenting the British-style. Smoking may acceptable between courses of a dinner.

In formal situations and with more traditionalist company, the hosts sit at the head of the table, with the honored guest next to them on the side of the table which is farthest from the door.

The honored guest is served first, and then it's customary to serve from elder guests to younger, with a bias in favour of men. Diners do not begin eating until the oldest person at the table begins eating.

Iran

Iranian dishes and foods are known for being rice-based and Iran has been popular for its wide rice production. Dishes are typically served as savory or sweet, rather than in courses.

In traditional Iranian restaurants, a large, low table lined with Persian rugs and with cushions around the sides is the setting for a meal. Diners sit cross-legged in a circle and food is served in the center (eaten with cutlery on separate plates). Tea is served in kamar baareek ("narrow-waist") glasses with sugar and Persian sweets.

When entertaining dinner guests at home, it is seen as discourteous to serve just enough food, so food is prepared in large quantities. An important Persian practice is taarof (ritual politeness) where if a person is offered food or drink, they will initially politely decline. Only after the host has offered repeatedly, it is accepted and that is to avoid appearing greedy.

Persian rice dish Kateh ( ) هتک