Posts Tagged ‘UK’

A Crash Course in White Tie

Saturday, November 19th, 2011

Earlier this week the British Prime Minister David Cameron attended the Lord Mayor’s Banquet at the Mansion House in the City of London. This annual event carries with it an evening dress code that is fast falling out of vogue: White Tie. A few weeks ago I wrote about Black Tie, which is basically a bastardised version of White Tie.

But this little worn, and to some people – little known, dress code has its rules, just like any other. It used to be the standard dress for evening dinners in the age of Downton Abbey, as indeed we see on the hit costume drama. Black Tie then came in (from America) and the aristocracy decided that it was a lot less hassle to wear every evening than White Tie.

Lord Grantham from Downton Abbey

Working from top to bottom, the gentleman should wear…

Bow tie The clue is in the title of the dress code – a white bow tie (hand-tied) is correct. Make sure your hands are spotless before tying as the brilliant white of the tie will show every mark unforgivingly

Shirt A white, winged collar (sometimes detachable from the dress shirt) should adorn the top of the dress shirt, which should be fastened with studs. I have white mother of pearl studs for such an occasion. Cuffs should be double-cuffed (i.e. cufflinks)

Jacket The black (sometimes midnight blue) tailcoat is double-breasted although never fastened and should just show a hint of the white waistcoat beneath

Decorations These may be worn if the invitation decrees – always on the wearer’s left lapel

Waistcoat This is white, made from a pique cotton and is fastened

Trousers Black and tapered with two pieces of braid running down the side of each leg (unlike Black Tie trousers, which should have just one). They should be held in place with the aid of braces, not a belt

Socks Long black silk evening socks are preferable, although merino wool is an acceptable modern alternative

Shoes Patent black and Oxford-style

Unlike with Black Tie where one sometimes sees people trying to inject colour in the outfit, one should not even contemplate such a solecism with this dress code.

Ladies have some rules to follow, although the design, patterns and materials of their gowns will change with the fashions of the age. Dresses should be sweeping and to the floor, but hair should not be. This should be restrained to avoid knocking out dancing partners. Long white gloves should be worn at all times, except when dining. Tiaras may be worn if the occasion warrants them.

Sir Bruce & The Protocol of Investitures

Wednesday, October 12th, 2011

Earlier today, Her Majesty The Queen at long last knighted Sir Bruce Forsyth at Buckingham Palace. Investitures take place throughout the year, usually around 25. Most take place at Buckingham Palace, but occasionally there are some that take place at Windsor Castle and Her Majesty’s official Scottish residence, Hollyrood Palace, in Edinburgh.

Click here to read the rest of this article on The Huffington Post.

Pudding vs Dessert: John Robertson’s Verdict

Thursday, July 21st, 2011

Pudding v Dessert

The old “two countries divided by a common language” conundrum.

I grew up in North America where dessert was the sweet course that followed the main, from the simplest home meal to the grandest restaurant.  A simple meal was usually just two courses, main course and dessert; for special occasions a starter course was added (often shrimp cocktail served in a small glass dish that sat within a larger bowl of crushed ice, or just a green salad). This was the 60’s and things were much simpler then. Of course, dessert might have actually been a pudding, such as bread and butter pudding or something we called Lemon Snow, but more often “pudding” referred to a soft custardy mixture that came as a powder in Shirriff  or Jell-O boxes and was cooked with milk, until the instant variety came along that needed no cooking, just mix it up and refrigerate. This was a standard and simple dessert that mothers across the continent could rely on along with its counterpart, jelly, which was synonymous with the brand name Jell-O. Sadly, kids today think Jell-O has something to do with bar shots. So, your North American audience believes that dessert follows the main course and may include any variety of sweets. These are their long-held beliefs and as we all know, best not to try to mess with people’s beliefs.

Then I moved to England where I learned that the fork is only ever held in the left hand with the tines down and that pudding and dessert are two separate courses. Of course, I would eventually learn there are times when it is alright to hold the fork in the right hand, tines up, but the rules of engagement are not for the faint-hearted. And sometimes there is only a pudding course, and sometimes we just skip to dessert. But “pudding” refers to a prepared sweet dish (boiled, steamed or baked) while “dessert” refers to the fruit course. The main course is not always followed by a sweet course, sometimes we continue with a savoury such as mushrooms on toast before we reach pudding and eventually dessert. This really confuses North Americans.

I am old and beyond insisting to my audience that there is only, ever, a single right answer to any question.  Customs differ, we all travel so much. I defer to perhaps the greatest personification of the word “gentleman” known in our time, the late John Morgan, who without ceding an inch would answer Mr. Remer’s argument with the kindest of words, “How interesting.”

John G. Robertson
Protocol and Etiquette Consultant since before it was a gimmick