Welcome

Polite Society School of Étiquette offers Beginning, Advanced, Business, and Tea Étiquette Courses. Étiquette tutelage is presented at speaking engagements, webinars, school seminars, private dinners, and specialty tea events. The School's mission is to educate adults and children in customary codes of conduct with an emphasis on everyday social graces.

Wednesday, December 24, 2014

MERRY CHRISTMAS

Merry Christmas to all!

I want to thank so many of you for all of your support with my children's book.  I also appreciate the 5-star reviews!  






EMMA WISHES YOU A MERRY CHRISTMAS TOO!

And since she has been on her best behavior, she has been getting lots and lots of Christmas kitty treats...





Tuesday, December 23, 2014

WEEK FIVE - December 21-25

WEEK FIVE - December 21 - 25

LAY THE TABLE

With a sense of excitement and anticipation at its height, now is the time for final preparations.  Enhance the sense of occasion by using the best table linen and cutlery - wash and iron if necessary or treat yourself to a new set.

If children are at a loose end, give them the task of polishing silver, making name cards and decorative napkin rings.  If posting a party, check place settings and chairs - grouping the children together at their own small table will facilitate good conversation for grown ups  Make sure there are plenty of games to keep children occupied.

PREPARE FOOD

This is also the time to prepare food that can be made in advance, to relieve pressure on Christmas Day.  Even gourmands put aside their scruples at times to purchase prepared items, whether from quality supermarkets or specialist delicatessens.  Do the same if it will make life easier - Pâtés, terrines, trifles and the ham can all be stored safely in the fridge for a few days.  If it is frozen, do take care to defrost the goose or turkey at least 24 hours before it is needed.  Prepare something light and easy for Christmas Eve.  Bake a final batch or two of your shortbread to enjoy after the midnight service or for breakfast on Christmas Day.  Finally, sit down and watch a Christmas film - It's A Wonderful Life and The Snowman are timeless and will ease you into the festivities.


Tuesday, December 16, 2014

WEEK FOUR - December 14-20

WEEK FOUR

DECEMBER 14 - 20

Decorate a Tree

We have Prince Albert to thank for the Christmas tree - he introduced the tradition from his native Germany in 1841.  It is now difficult to imagine the season without one twinkling in a corner of the sitting room.  For many, this is when Christmas truly begins: the fun of sourcing the tree, the effort of bringing it in through the door, the scent of pine needles, the joy of remembering Christmases past, the pleasure of opening a box of decorations not seen for a year...

For longevity, keep trees well-watered - use a stand which will hold water - and away from direct heat sources.  

SOME GOOD IDEAS...

Order groceries and stock up on supplies, including a last-minute Christmas cake, if necessary!

Add sparkle to decorations with a few silver or cut-glass baubles, drops and tea-light holders.  

DECK THE HALLS...

Whilst the decorations are out, extend the Christmas mood to other parts of the home and gather from the garden armfuls of holly, ivy and mistletoe to bring indoors to weave into garlands and arrangements.  String up cards and decorative bands along the mantelpiece or down a banister.  Oranges are especially fragrant at this time:  stud them with cloves arranged in a pattern for a fetching display.  The warming glow of candlelight is essential, whether from a row of votives or a large triple-wick pillar.

But most of all - ENJOY this festive occasion with love, respect, kindness, and lots of JOY!


Saturday, December 6, 2014

WEEK THREE - DECEMBER 7 - 13

WEEK THREE 
DECEMBER 7 - 13

Shopping for presents...


Making a day of shopping is a pleasure at this time, particularly if it is done well in advance of the big event.  Set off early, before the crowds thicken, and do plan stops for tea and lunch.  Whilst shopping malls offer greater convenience, markets and boutiques can provide a far more festive and heartening experience.  Specialist independent jewelers, bookshops, vintners and cheesemongers bring expertise and enthusiasm to their trade; it is worth supporting their enterprise too.



Wrapping presents...


Set aside a few evenings this week to wrap presents to avoid a night of wrapping until the small hours on Christmas Eve.  

ENJOY!

Tuesday, December 2, 2014

WEEK TWO - NOVEMBER 30 - DECEMBER 6

CHRISTMAS IDEAS...

Sunday, November 30 marks the start of the four weeks of Advent, when the Church begins to remember the birth of Christ.  Hang a festive wreath on the front door to offer a cheery welcome to all who enter or pass by.  

Christmas offers opportunity to reconnect with those with whom we may have lost contact over the year.  For a truly meaningful experience, little can match a thoughtful letter slipped into a carefully selected and personalized card.  

MERRY CHRISTMAS!


Tuesday, November 25, 2014

A CHRISTMAS COUNTDOWN! Week One...

Week One - November 23-29

STIR UP SUNDAY

'Stir up, we beseech thee...', begins the line in the Book of Common Prayer for the Sunday before the start of Advent.  Now known as Stir-up Sunday, this has been the day for making Christmas pudding for generations.  Traditionally, the pudding mixture is stirred from east to west, to represent the journey of the Three Wise Men, and it is important for all members of the family to have a turn with the wooden spoon: each should make a wish.

Christmas pudding is also known as plum pudding, which refers to the Old English word for raisins: plums.  Preparing the pudding a month ahead allows time for flavors to mature and, brought to the table stuffed with coins and alight with a blue flame, it is one of the highlights of the Christmas meal. Serve with brandy butter, cream or custard.


Monday, November 3, 2014

SPICY GRANBERRY GINGERBREAD

CHRISTMAS IS COMING......

Get ready for the season with this wonderful recipe.  You could pour yourself a cup of holiday tea with a warm slice of this fabulous holiday bread while watching past seasons of Downton Abbey!

Note:  Cookbook author Melissa Clark originated this cranberry gingerbread recipe, which she calls, "rude, sticky, and wet."  Edible Seattle's version has even more ginger and whole grain flour.  I took the granulated sugar out and here it is:

INGREDIENTS:
1 cup fresh cranberries cut in half
2 tbs water
l/2 cup butter (1 stick)
2/3 cup dark brown sugar
l/2 cup whole milk (I used 2% milk fat)
l/2 cup molasses
l/4 cup honey
l l/2 cup milled whole wheat flour
l tbs ground ginger
l/2 tsp ground cinnamon
l/2 tsp baking powder
l/4 tsp baking soda
l/2 tsp salt
l/2 tsp ground black pepper
l tbs freshly grated ginger
3 tbs chopped candied ginger
2 large eggs

Preheat oven to 350 degrees.  Grease or line 9x9-inch pan with parchment paper.

In a saucepan set over medium heat, add the cranberries and water.  Stir until cranberries begin to soften.  Let cool.

Set a second pot over medium heat and add the butter, brown sugar, milk, honey, and molasses.  Heat until fully warmed and remove.  Do not let boil.

In a large bowl, sift all the dry ingredients.  Stir in the butter mixture, add the fresh and candied ginger, and mix in the eggs, one at a time.

Pour the batter into the pan and drizzle the cranberries on top in an even pattern.  Bake at 350 degrees until a toothpick inserted in the center comes out clean (roughly 50 minutes).  Remove and let cool.

ENJOY!

Let me know how you like it.
I will be making it again and adding currants or raisins to the cranberries - just to sweeten them up a bit.


Saturday, November 1, 2014

EMMA The Etiquette Cat: Meet Emma

Hello everyone,

EMMA The Etiquette Cat: Meet Emma is now for sale.  

See my website:  PoliteSocietySchool.com 

Also, I will start posting on my blog some magical Christmas festivities in anticipation of the joyful season to come.  


Friday, October 10, 2014

EMMA The Etiquette Cat: Meet Emma


Polite Society School of Etiquette presents Etiquette Series Volume III, EMMA The Etiquette Cat: Meet Emma. Beautifully written and illustrated, this children’s book is about Emma Elizabeth, an adorable Ragdoll feline. She is about two years old and is the sweetest kitty cat. Mischievous and loving with an abundance of curiosity, Emma fancies herself as a well-behaved kitty and her daily quest is to please her mum. She loves to play and sometimes gets into a bit of trouble, but her mum is very forgiving and gently corrects her. Children will instantly fall in love with Emma as they try to emulate her good manners. They will also enjoy her appetite for treats and her delightful personality. 

Gaylen Whiteman, an extremely talented artist who lives on picturesque Whidbey Island, beautifully illustrates Emma’s bright blue eyes and her gorgeous furry coat. Gaylen, who signs by her first name, captures Emma’s curious personality as she is featured near mum’s tea table, antique tub, and other interesting areas of her home. 

The book also includes a fabulous healthy English Scone Recipe, a Mock Devonshire Cream Recipe, and a Blackberry Fruit Spread Recipe for parents to make with their children along with a short explanation of the word “etiquette,” a child’s place setting illustration, and a family-style place setting illustration.


EMMA, The Etiquette Cat: Meet Emma is the third book in Ms. Petrotta's Etiquette Series following Volume I, The Art of the Social Graces, and Volume II, The Art and Proper Etiquette of Afternoon Tea.

AVAILABLE ON AMAZON in Softcover and ebook form.

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=emma+the+etiquette+cat


Monday, September 22, 2014

NORTHWEST TEA FESTIVAL - OCTOBER 4 & 5, 2014

The Northwest Tea Festival is the premier festival in the Northwest celebrating the world's most popular beverage. The complete program is listed on our website, both novices and veterans alike will enjoy exploring the world of tea. 

$10 - Admission fee per day -
($15 for both days) includes free ceramic tasting tea cup and handy carry bag. Many workshops and all Presentations and Tea Tastings are free, some select workshops may require additional fees.  Workshops and Tea Tastings have limited seating so arrive early for the best selection.   


I will be teaching an Etiquette class.  Please come and enjoy a fabulous day!

Etiquette of Tea
(Bernadette Petrotta)
11:45am - 12:45pm



Saturday, September 6, 2014

Etiquette - Definition

“Etiquette”

For many, the word “etiquette” implies white gloves, finger bowls, children curtsying, and other genteel manners that once were the hallmark of proper behavior. The actual definition of etiquette is a system of conventional rules that regulate social behavior. The etymology of this French word literally means a “ticket” or “card,” and refers to the bygone custom of a French monarch making ceremonial rules and regulations for members of his court. The ticket or card would indicate the proper dress code, expected impeccable behavior, and dining instructions for all who attended court. While these elaborate court rituals have come and gone along with other archaic customs, today’s etiquette remains traditional and constant. 






Beautiful and ornate flatware make for an elegant table. Enjoy the diversity of patterns and history each piece entails. 

Friday, August 15, 2014

EMMA The Etiquette Cat: Meet Emma

COMING SOON!!!

Taken from my book...


Mum keeps watching me while she prepares her breakfast because she knows how difficult this is for me. 
Wow! Look at that teacup. 
I really want to put my paw into the cup. 

Decisions, decisions…

Thursday, August 14, 2014

EMMA The Etiquette Cat: Meet Emma

Polite Society School of Etiquette presents 
Etiquette Series Volume III
EMMA The Etiquette Cat 
Meet Emma



COMING SOON!

Beautifully written and illustrated, this children’s book is about Emma Elizabeth, an
adorable Ragdoll feline. She is about two years old and is the sweetest kitty cat. Mischievous and
loving with an abundance of curiosity, Emma fancies herself as a well-behaved kitty and her
daily quest is to please her mum. She loves to play and sometimes gets into a bit of trouble,
but her mum is very forgiving and gently corrects her. Children will instantly fall in love
with Emma as they try to emulate her good manners. They will also enjoy her appetite for
treats and her delightful personality.

Saturday, July 26, 2014

Friday, April 25, 2014

Sugar in Jane Austin's time.....

Sugar in the 18 century (Jane Austin’s time) was kept
locked up because it was very expensive. It was sold
in many grades, from the highly refined, pure white
sugar that only the well off could afford, down to the
darkest of brown sugars used by the poor.
Granulated sugar had been only recently invented
and was not yet widely available. Sugar was molded
into large, cone-shaped loaves weighing several
pounds each that had to be broken up or grated
before the sugar could be used. Sugar cubes would
not be invented until 1843 – if people wanted sugar
for tea, they had to first break it into irregular lumps
with special tools called “sugar nippers,” from
which practices comes the traditional question “One

lump or two?”


Monday, April 7, 2014

English-style tea....

English-style tea places the loose leaves in a pot, then pours the brewed tea through a tea strainer into a teacup.

 Be warned:  The second cup of tea may be over brewed and bitter.


Tuesday, April 1, 2014

Dining With Teacups and Saucers

When sipping tea, coffee, or other liquid from a cup, lift the cup and take a gentle sip
without making any noise. The handled cup is held with your index finger through the
handle, your thumb just above it to support your grip, and your second finger below the
handle for added security. Your little finger follows the curve of your other fingers and is
not elevated in an affected manner. If the cup and saucer are more than twelve inches
away from you, lift the cup and saucer together to take a sip. Be careful not to drop the
teaspoon off the saucer. You may place the cup and saucer back on the table in between
sips. Using a clock as in the picture below, the rest and finished position of the teaspoon
is 5 o’clock on the saucer with spoon bowl facing up. The cup handle is also placed in
the 5 o’clock position.


Rest Position And Finished Position For A Teacup And Teaspoon


Monday, March 31, 2014

Polite Society School of Etiquette: A SIP OF SERENITY

Polite Society School of Etiquette: A SIP OF SERENITY: Most contemporary herbal blends mix plants deemed beneficial with tasty flavorings.  The following ingredients, which promote relaxation or ...

A SIP OF SERENITY

Most contemporary herbal blends mix plants deemed beneficial with tasty flavorings.  The following ingredients, which promote relaxation or digestion, have various potencies, and should be enjoyed in moderation.

ALFALFA, good for what ails

CHAMOMILE, the queen of contentment

LAVENDER, a scented calmer

LEMON VERBENA, flavorful, settles the nerves

LINDEN FLOWER, woodsy and soothing, Europe's favorite

MINTS, friends of digestion

PASSION FLOWER, sweet and soothing

ST. JOHN'S WORT, counteracts the blues

From:  Victoria Magazine - The Pleasures of Tea

I, of course, love many tisanes.  One of my favorites is from the Perennial Tea Room in Seattle, Washington.  The name of this fabulous tisane is Toasted Almond.  It is made from apples, almonds, cinnamon and beetroot.

Definition of "tisane" - any beverage made from the infusion of herbs, spices, or other plant material in hot water, and does not contain caffeine.  These drinks are distinguished from caffeinated true teas, which are from cured leaves of the tea plant, Camellia sinensis.


EMMA ELIZABETH ENJOYING TEA WITH HER MUM.

Saturday, March 29, 2014

Victorian Afternoon Tea

Brief History


An old legend credits the Chinese Emperor Shen Nung in the 28th century B.C. with the discovery of tea.  As the story is told, the health conscious emperor knew that boiling water before drinking seemed to protect people from disease.  He always insisted on having his water boiled and that simple precaution led to a wonderful revelation.  One day while touring the provinces, the emperor stopped for a rest with his entourage.  Servants gathered branches from a nearby evergreen bush to build a fire for boiling the emperor’s water.  A passing wind blew leaves from the bush into the boiling pot and soon a delightful aroma issued forth.  Intrigued, the emperor quickly sipped a bit of the infusion.  He immediately declared that the refreshing brew must have medicinal qualities and ordered his servants to gather leaves from the bush to take back to the palace.

News of the emperor’s discovery spread quickly throughout the provinces.  Soon everyone in China was drinking tea and the infusion of that evergreen plant quickly became an important part of the Chinese culture.  Over the centuries, the knowledge and appreciation of tea gradually spread to other parts of the Orient.

After hundreds of years, tea arrived in England and by 1660 tea was flowing everywhere on the island.  One Samuel Pepys, renowned 17th century diarist, noted in 1660 that he had his very first “cup of tee of which I had never drunk before.”  In 1662, when England’s King Charles II married Portugal’s Princess Catherine of Braganza, part of her dowry was a chest of tea.  It was this queen’s love for tea and her influence on the royal court that influ­enced the spread of the “new drink.”  Tea merchants were soon offering tea as an elixir for just about anything that ailed anyone.  It was first served in public coffeehouses and in outdoor “tea gardens” then increasingly in homes.

Around 1650, Dutch ships carrying the new drink to the Dutch colony of New Amsterdam introduced it to the American colonies.  It took another twenty years for the rest of the colonies to become acquainted with tea, though no one really had any idea of how to use it properly.  Americans would let the tea brew and stew for hours, creating a dark bitter drink.  They also salted and ate the used leaves on buttered bread.  It wasn’t until 1674, when the British took over New Amsterdam and renamed it New York, that the custom of tea drinking as we now know it began.

Tea was enjoyed in the American Colonies until the late 18th century.  But when King George III decided to use tea as a source of revenue, and raised the import tax on tea sent to the Colonies, the independent-minded Americans rebelled.  In 1773 the colonists dressed as Native Americans and dumped a shipload of tea into the Boston Harbor.  This event became known as the Boston Tea Party and was one of many that propelled the colonies toward independence and probably indirectly led to a marked preference for coffee in the United States.

Around 1840, the custom of afternoon tea began in England and is credited to one of Queen Victoria’s ladies-in-waiting, Anna Maria Stanhope, known as the Duchess of Bedford.  In England at the time, people ate a heavy breakfast, a late dinner, and very little in between.  Toward mid afternoon the Duchess routinely experienced a “sinking feeling” which she remedied by dining in her boudoir with tea, cakes, tarts, and biscuits.  Others soon followed the Duchess’ lead and in a few decades the custom of “taking tea” in the afternoon became well established.  At first the practice was limited to the upper classes, but it eventually became so popular that tea shops and tearooms began opening for the enjoyment of the general public.  This elegant custom became greatly popularized during the height of the Victorian Era making “teatime” a regular pastime of the proper English Lady.

By the late 19th century, teatime had acquired its’ own formal etiquette.  Tea services were made of silver or china.  Fine linens were used for tea cloths and serviettes (table napkins).  Tea gowns were loose and flowing with matching hats and gloves.  The tea itself was imported from India or Ceylon (now Sri Lanka), colonies of the British Empire. With the tea came decorated platters of savories (dainty finger sandwiches), scones with jams or homemade preserves and clotted cream, toast with cinnamon, petits fours (small cakes cut from pound or sponge cakes and frosted), and other delicacies that came to be known as “tea food.”  In working class homes, afternoon tea became a much heartier affair with cold meats, cheeses, and breads.  This evening meal was called “high tea” and often replaced dinner.

The United States can claim two distinct contributions when it comes to tea, both dating from the 20th century.  In 1904, visitors to the Louisiana Purchase Exposition in St. Louis sweltered in a heat wave and shunned the hot brew offered by Indian tea growers.  An Englishman named Richard Blechynden, who represented the tea growers, experimented with pouring the tea over ice in order to entice fair visitors.  The result was a success.  Iced tea now accounts for 80 percent of the tea drunk in the United States.  The second contribution is the tea bag, the brainstorm of an American tea merchant named Thomas Sullivan, who hit on the idea of providing samples to his customers in small silk pouches or “a tea leaf holder.” Sullivan’s customers soon discovered that the pouches could be put directly in teapots.  Orders soon came pouring in for the tea packaged in those little bags and Sullivan patented his brainstorm.

Nearly five thousand years have gone by since Emperor Shen Nung sipped the first cup of tea on that Chinese roadside and almost two centuries have elapsed since the Duchess of Bedford first thought of tea and cakes to carry her through until dinnertime.  So much time, yet some things do grow better with age.  Tea can be enjoyed today with a sense of history and a sense of kinship with those who made significant contributions to the development of this lovely pastime.