Pinchas

Pinchas

Rashi (29;35) states that one should first give a guest fattened poultry, then fish, then meat of animals, then legumes, and lastly, a guest should be given vegetables (Chulin, 84a). The reasoning for this, Rashi states, is so that one should “progressively decrease.” However, what kind of lesson is this? What is the torah teaching us–that we should provide less and less for our guests as time goes on?

Additionally, how is the order diminishing? For example, meat is more expensive than fish and yet fish comes first!?!

Furthermore, why does the Rashi (29;35) use the word for guest in Aramaic (“achsenai”)? His commentary is in Hebrew–why not use the Hebrew word for guest (“orech”)?

Rabbi Yochanan Zweig explains that the word “achnesai” (the Aramaic word for guest) comes from the Hebrew word “nichnas” (meaning, to enter). From here we learn that a host must make his guests feel like they have truly entered and become part of his place. Similarly, the Rambam (Hilchos Tefillah, chapter 11) states that wherever there are 10 people one must make a shul “so that people could go in.” However, why else would someone build a shul? Rabbi Zweig explains that the Rambam means that the shul needs to be a place where a person could feel like they belong (similar to Country Clubs). Similarly, one must give their guests the feeling as though they are connected to the place. The guests need to feel as though they are “rooted in.”

Rabbi Zweig explains that if you give your guests less every day then you give them the feeling that they’re not causing any discomfort. Therefore, Rashi (29;35)  says the Torah is teaching us proper conduct towards guests. Many people think the proper way to treat guests is to constantly take care of their every need. However, in reality all that does is make them feel like they are being bothersome. As a result, Rashi teaches us that we must give our guests less every day in order so that they don’t feel as though they are imposing. At the same time however one must make sure that their guests feel honored. Thus, Rashi explains that we should start off by giving our guests fattened poultry.

Further, Rabbi Zweig explains that welcoming guests is about the effort one puts in–not the money. Therefore, the Gemara (Chulin, 84a) lists the foods in the order of the amount of effort it takes to make them. Similarly, the Gemara (Berachot, 58a) states: “What does a good guest say? How hard the host worked for me!…etc. On the other hand, what does a bad guest say? “Did the host work for me?… All the work he did was done for his wife and children!” A good guest shows that he appreciated all the effort his host put in for him because that’s what hosting guests is all about!