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  • I think this is, like, it's really

  • a finger thing, because it's too far away now.

  • Myka Meier: OK, so now it's... Christian: It's...

  • Meier: OK, go.

  • Christian: I'm so sorry, that was, like, the worst thing

  • I could have done.

  • Christian: Today I'm at the Plaza Hotel

  • to take a etiquette class.

  • And, let me tell you, I am not the most graceful person.

  • I'm a messy eater, I've never walked in heels before,

  • and I would not know how to conduct myself

  • at a formal dinner.

  • So we're gonna see if this class can truly give me

  • a full etiquette makeover today,

  • and I can walk out of here

  • ready to have dinner with the Queen.

  • Meier: Etiquette is simply respect. That's all it is.

  • If you really deconstruct everything,

  • and the core of what it is,

  • it's just simply respect.

  • Christian: A private etiquette course at Beaumont Etiquette

  • taught at the Plaza Hotel can cost over $1,000

  • and promises to teach you all the graces of a duchess

  • in just a few hours.

  • Etiquette is something that seems so old-fashioned to me,

  • but this school's founder, Myka Meier,

  • says business is booming, and maybe not for who you'd think.

  • While Myka has worked with

  • members of England's royal family,

  • today her clients are mostly young professionals

  • willing to dish out a month's rent to learn manners.

  • So I wanted to pay her a visit to learn why.

  • Meier: It's more relevant now than ever before,

  • because we communicate mostly electronically now.

  • So we're losing some of those soft skills

  • that are still important

  • when you meet somebody face to face.

  • Christian: At this point, I was a little more nervous

  • than confident that I could pull it off,

  • but the time had finally come to see

  • if I could be at least a little bit graceful for a day.

  • Meier: In front of you here we've got,

  • this is just a very simple, one-course table setting.

  • You have your water glass, which is always

  • directly above your knife. Christian: Oh.

  • Meier: Then you have your bread plate on your left.

  • So you put your index to your thumb on both sides.

  • This is a lowercase B for bread.

  • Christian: OK.

  • Meier: The right is a lowercase D for drinks.

  • Christian: Oh. Meier: So, if you put it down,

  • your bread plate's always on your left

  • and your drinks will always be on your right.

  • So, the moment you get to a restaurant,

  • you want to take that napkin off of the plate,

  • and then just gently, to the side, just unfold it,

  • and then refold it in half

  • so that the seams are both down, like that,

  • and then the crease faces toward you.

  • Excellent.

  • Christian: Oh no, mine looks terrible.

  • Meier: No.

  • You never go down to your napkin,

  • because it looks like you're kind of, like,

  • hiding something under the table.

  • So just open here, and you bring the napkin up to your face,

  • and then, oh, just the inside.

  • Christian: Oh. Meier: Hold the inside.

  • And you're actually putting all of your stains

  • in the inside of the napkin.

  • We just dab, dab, dab,

  • and then you close the napkin

  • so all the stains stay contained

  • in the inside of the napkin.

  • Christian: Wow.

  • Meier: Now, at the end of the meal,

  • then we would pinch in the middle

  • and we would leave it to the left of the place setting

  • to show that we were finished with the meal,

  • we are done, we are not coming back to the table.

  • Never do that.

  • So, if you take nothing away from this course,

  • I want you to remember this.

  • So, in American dining, we often hold cutlery like this,

  • and we cut, cut, cut, and we rest our knives,

  • and then we switch, and then we eat.

  • At the moment I would say in business

  • or in any formal social situation,

  • I want you to elevate and switch

  • to what we call continental dining.

  • So, the blade faces up, perfect,

  • so you're holding with your thumb,

  • your index is out, wrap and twist,

  • and then, keeping the prongs down, they go into your mouth.

  • So this is break, I'm taking a break,

  • and then when I'm finished with my meal,

  • to signify to the server I am finished,

  • then prongs are up, and then handles are at four o'clock.

  • If it has a stem you hold it by the stem.

  • You never want to heat the liquid inside the glass.

  • Christian: I always just, I just stick my hand

  • right on there, the full thing.

  • Also, this is heavy.

  • Meier: And also for fingerprints, right?

  • And then when you're drinking,

  • you're drinking from the same point of the glass

  • every single time, so that you avoid that lip ring.

  • And then back down directly over the knife.

  • Christian: And I'm guessing you don't go, aah.

  • Meier: Oh, we'll see about that.

  • But, typically speaking, the lower to the stem we hold,

  • the more sophisticated a holder becomes.

  • Beautiful. Christian: What about,

  • is this, like, the most sophisticated?

  • Meier: Whatever it is you're drinking,

  • we never go past 45 degrees.

  • OK, up, up, up, up, up, up, up, up, up, up, up.

  • See, so you pretty much get... Christian: OK, that's enough.

  • Meier: right, and so you just don't wanna go.

  • Crew member: Have you ever done that at the bar?

  • Christian: Yes, absolutely, I have done that,

  • at a bar, and at dinner, and at all over town,

  • really, I've been going like this.

  • Meier: So what you would do, you would take your tea,

  • and then it's not clockwise or counterclockwise,

  • it's actually just 12 o'clock to six o'clock,

  • and then, making no noise,

  • I want you to pinch through and support.

  • Perfect, and when you're sipping you sip down,

  • you look down into the tea.

  • Arms up, one down, two down.

  • OK, now I want you to go ahead and try it again.

  • You have to keep the napkins,

  • and don't do this in public, ever.

  • Go ahead and take another sip of your tea.

  • Christian: How...?

  • Meier: Beautiful, now take that sip,

  • see, you're nice and in.

  • Christian: I'm very hungry, so my first instinct

  • is gonna be just to kind of tear into it,

  • but I know that's not what we're here to do.

  • Meier: So as much fun as it is to put everything

  • on your plate at once, that's not

  • the correct etiquette. Christian: That's what I'd do.

  • Meier: I know.

  • And you always let your guests choose first.

  • One thing with any kind of communal food to remember

  • is that you never take straight off

  • and put it into your mouth.

  • So you should take a bite that's not overly large.

  • Like, the whole goal of afternoon tea is to stay social.

  • You can take up to four bites before you break again.

  • Christian: So you only take four bites of food,

  • and then you break.

  • Meier: Exactly. Christian: OK.

  • Meier: And that's just to not eat too fast.

  • Christian: I eat so fast. Meier: It's normal,

  • it's very normal. Christian: I don't think I

  • breathe when I eat, normally.

  • [Emily mumbles]

  • Meier: Some modern-day icons of etiquette, I think,

  • easily the Duchess of Cambridge and Prince William,

  • I think are constantly, we see them, you know,

  • very polished and respectful to everybody

  • and everybody that they work with.

  • I think Michelle Obama

  • is a really great example of etiquette.

  • Christian: Now that I knew how to talk the talk,

  • it was time to learn to walk the walk, quite literally.

  • Meier: And now, I would like you to put on heels.

  • Christian: Uh-oh, OK. Meier: So we're gonna,

  • don't be scared, I'll walk you through everything.

  • Christian: I've never walked in heels, not a single time.

  • This was truly the final test of whether or not

  • this class could really give me a royal makeover.

  • Meier: Go ahead and just give me your first attempt,

  • straight through and back.

  • Christian: And we're off.

  • Meier: OK, all right.

  • What I'm gonna do for you,

  • because you're not comfortable wearing heels,

  • I'm going to give you something

  • to do with your hands to help you,

  • and it also helps with balance at first, too.

  • So now I'm just, you can put that to your side or in front,

  • it can be whatever you want,

  • and if you're an awkward heel person, always hold something,

  • because then you're almost not, like, teeter-tottering,

  • or you actually have something to hold your balance.

  • So go ahead and, now, with your new technique,

  • a little bit larger stride, nice, rolled-back shoulders,

  • hands, fingers together, and come on right toward me.

  • Much better.

  • Christian: That felt better.

  • Meier: Night and day.

  • Christian: Maybe I wasn't going to be

  • a pro at the heels right away,

  • but Myka had given me the confidence

  • that I could become an etiquette expert with practice.

  • Meier: Now a quiz, pop quiz.

  • OK, queen's pose.

  • Duchess slant.

  • Cambridge cross.

  • Sussex slant.

  • Beautiful. Christian: Yay!

  • I'm basically a royal now.

  • It's not a big deal. Meier: Practically, right?

  • Christian: While I opted for

  • their most exclusive and intensive class,

  • Beaumont Etiquette offers many different options,

  • including a group course for $150.

  • By the end of the class I realized why young people

  • are so eager to learn Myka's techniques.

  • Something that sounded outdated to me at first

  • became a skill I could use

  • in my office to be more professional

  • and even with my friends, just to show respect.

  • Meier: And the whole goal of our courses

  • is that when they leave,

  • they leave more confident than when they walked in.

  • OK.

  • OK, never lick your fingers, never lick your fingers.

I think this is, like, it's really

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B1 中級

ザ・プラザホテルの1,000ドルのロイヤルエチケットクラスを試してみた (We Tried The Plaza Hotel's $1,000 Royal Etiquette Class)

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    Jessieeee に公開 2021 年 01 月 14 日
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