The Food Protocol for The Culturally Correct E ating is taken very seriously in Turkey . Many work places have lunch served as a contractual fringe benefit.
Dinner starts when all the family members get together and share the events of the day at the table.
The menu consists of three or more types of dishes that are eaten sequentially, accompanied by salad. In summer, dinner is served at about eight. Others are invited ahead of time as elaborate preparations are expected. The menu depends on whether alcoholic drinks will be served or not. In the latter case, the guests will find the mete spread ready on the table, frequently set up either in the garden or on the balcony.