In public places there will usually be a family salon in restaurant or tea garden (women or children do not sit in an area designated for men). Many Western tourists struggle with all the cigarette smoke in public places. You may find it hard to locate a non-smoking section; some restaurants do not have designated areas for smokers and non-smokers. The majority of Turks smoke. If you have some Turkish friends they may well smoke heavily at the table. Turks will be hurt if extravagant complaints are made. Indeed it would be astonishing to your Turkish friends.Table manners vary. Americans are used to asking people to pass the salt and pepper, etc., while Turks tend to think it is more polite to reach across and get it yourself than interrupt someone talking. As in most European countries, Turks hold the fork in the left hand and the knife in the right and do not switch them. The table may sometimes be laid by placing the cutlery crossed on the plate. Turks do not rest one hand on lap while eating; both hands are kept above the table. When you have finished, place your knife and fork on the plate side by side. Waiters will whisk dishes away if empty, as it is considered rude to leave customers with an empty plate in front of them (so hold on to your glass if you haven’t completely finished it). They may also take your plate/cutlery away and give you clean ones at any time, transferring what food remains on your plate.
If you are visiting Turkey for work purposes, remember that a meal is often part of business: always accept and, if appropriate, reciprocate later. Whoever gave the invite will pay. It is rude to try to split the cost if your Turkish host insists on paying. (They will say that you would pay for them if they were in your home town.)
If you are eating out on your own, when you are ready to pay the waiter it always works to pretend to scribble on your hand to signal you want the bill. Tipping is usually 10 percent and in cash. Be sure to check your bill. In more expensive places the tip will be added in to bill.
In the summertime picnics, outdoor concerts and films are popular. Turks love to go on picnics. If invited to a picnic do not expect sandwiches and a thermos flask. Turks take a full kitchen, including a barbecue (mangal) and bottled gas for making tea, china plates, metal knives and forks, glasses, etc. It is a full meal cooked out of doors.
The Turks love music and films. Turks who can afford it love to go to concerts. Major cities have many cultural events, which may include international stars and local performers.
Turkish classical music is very distinct and catchy. For a cross-cultural experience, try to go to a concert. Typical instruments played include the kanun (a zither like instrument with 72 strings), tanbur (a long necked stringed instrument similar to the mandolin; similar to a long-necked lute), ut (the lute-like oud), ney (a reed flute) and saz (a small lute). It is filled with emotion and expression, which usually gets the Turks swaying and singing along. Live entertainment in restaurants will include some traditional folk songs (fasil) in the program. Young people know all the words too.
Every year there are a number of music and film festivals in İstanbul, which are privately sponsored. A variety of music such as jazz, classical and popular is performed.
The popular culture music is Western style Turkish pop. Turks will love it if you know the names of some of the popular artists (e.g. Sezen Aksu, Tarkan). Sertab Erener won the Eurovision Song Contest in 2003.
Traveling on public transportation, such as taxis or minibuses, provides you with a different listening experience. The driver will be listening to what Turks call Arabesque music. Well-known artists such as Ibrahim Tatlıses, from southeast Turkey, are popular. This style of music is particularly popular among the lower classes and in villages and towns.
Enjoy your stay and have fun.
Note: Keep your questions and observations coming: I want to ensure this column is a help to you, Today’s Zaman’s readers. Email: c.mcpherson@todayszaman.com
