Basic Table Manners

You might think that there is no need for knowledge of basic table
manners in America today. Most people only gather around the dinner
table for holiday feasts or on special occasions, and most restaurants
are too casual to require such skills. Proper etiquette is essential
for projecting success and savoir faire .
My goal for the upcoming weeks will not be to demonstrate utter mastery
of the most arcane details of etiquette, but rather, to help you behave
with graciousness and poise at the table. This will become handy in
critical situations and could make a huge difference to your image.
Learning table manners can be a huge struggle, especially the difficult
handling of the various utensils involved. Every move you make, from
proper placement to the use of napkins, should be done confidently and
elegantly. This crash course will be divided into four parts. First, we
will see the formal place settings. Next we will see how to use the
fork, knife and spoon. We will finish off with a few tips, pitfalls and
what type of food can be eaten with your fingers.
You have probably faced a situation where you see an arsenal of cutlery
and don't know how to use it. You should only receive as much
silverware as you need. They will be arranged in precisely the right
order. A simple tip is to watch people around you, and let them make
the first move. The silverware will also be used in proper order, as
the meal progresses. A little rule of thumb is to start off with the
outer utensils and gradually use the utensils in the direction towards
your plate.





Oysters

A small fork should be angled into the soupspoon at the right. This is the only fork to the left of the plate.

Soup

It is the biggest spoon on the table, usually pretty obvious. It is
also commonly the only spoon provided for the initial place setting.

Salad

The salad fork should be the one with the thicker tine on the left. Try not to use a knife, even for larger salad greens.




Fish

Both a fork and a knife are provided for fish. The fish fork is shorter
than the meat fork, usually the one placed between the salad fork and
the meat fork. The knife is usually shaped with a slight bend.

Meat

The innermost fork and knife are provided for the meat course of the
meal. If you order a steak or filet mignon, a sharper knife is usually
added to the setting.




The dessert utensils are usually brought along with the dessert. If
already on the table, they would be placed horizontally over the plate
and parallel to each other. The bowl of the spoon should be pointing to
the left and the tines of the fork pointing right. When coffee and tea
are served, a teaspoon will be provided; it is brought in with the
saucer.

Before we begin, remember that these tips are for general use; more
sophisticated techniques can be acquired, with time and experience.
First, it is important to hold the spoon and fork horizontally by
balancing them between the first knuckle of the middle finger and the
tip of the index finger while the thumb steadies the handle. The knife
on the other hand is used with the tip of the index finger leaning on
the blade of the knife.
Do not apply too much pressure; simply use it as leverage and guidance,
as you cut your food. Pretty simple up to now, just remember to look
around if you forget what to do in a particular situation. Just stay
calm and enjoy the meal. The following are two styles of using
utensils, the Zigzag method (North American Style) and the European
Style . I would suggest going with the European Style , it's more
effective.




Normally, a utensil should be used with the same hand that you use
to write. If you are right-handed, place the fork in your right hand.
You should be able to eat and cut your food with the fork only
(assuming you are at a fine restaurant where portions are usually small
and the texture is soft). It might be very difficult to cut some types
of foods, such as a big steak, so use your judgment when it comes to
using a knife. This can lead to heavy maneuvering when foods, such as
meats, require the use of both a knife and fork to obtain a bite of a
manageable size. Simply take the fork in your left hand and turn the
tines so that they point downwards. This will allow you to better hold
the meat in place while the right hand operates the knife. Once
a bite-sized piece has been cut, set the knife down on the plate and
transfer the fork to the right hand. Pick up the freshly cut piece of
meat and carry it to your mouth. Indulge . Remember this method is
strict; you cannot even use the knife for hard to mount foods such as
peas, and the fork must pick up everything on its own. As you can see,
this style is slightly difficult to master.




You can call it the European Style or the Continental Style . This
method of using utensils is simply more efficient and less formal. Use
common sense; if the occasion calls for a more formal technique use the
American Style . According to the European Style , the fork will remain
in the left hand and the knife in the right. When food is cut, the fork
is used exactly as in the American Style , except that once a portion
has been separated from the whole, it is conveyed directly to the mouth
on the down-facing fork.
You don't have to put down the knife every time and transfer the fork
over to the right hand. As you can see, the European method is more
forgiving and allows you to use your knife in more situations. With the
European technique, it is also permitted to use a little piece of bread
to ease a stubborn item onto the fork. Here's a quick tip; whether you
use the American Style or European Style , it's important to never cut
more than one or two bites at a time.




Again many rules could be applied on the proper placement of utensils
once in use. In order to simplify these rules, here are the basics.
Essentially, used flatware should never touch the surface of the table.
You wouldn't want to dirty the tablecloth, or get other material on the
utensil. Make sure your fork and knife are well balanced on the plate
when pausing for a drink. If the pause should last longer, make sure
you place the fork on the left and the knife on the right, so that they
crossover the center of the plate.
Be prepared not to leave any utensils in a non-flat dish when the
busboy comes around to clear the table. The soup bowl, the shrimp
cocktail, or the teacups are all presented with a plate underneath;
therefore use them to place the used flatware. For those of you who
want a second serving, place the knife and fork on the right side of
the plate, so that there is room for the food. Finally, when you are
finished, pair up the knife and the fork horizontally or diagonally in
the plate. The cutting edge of the blade should be pointing towards
you. As for the fork, it can be placed upwards or downwards.


Enjoy your dining experience and remember to always project a confident image, as it is one of the keys to success.

You have hopefully already learned how to hold the utensils
throughout different courses of a formal dinner. Proper etiquette is
more than knowing when and how to use utensils. A good start is to
develop the habit of observing people around the table on the dining
methods they use in the course of the evening. Learning from your
surrounding environment can be very useful in many situations,
including at a formal dinner. Here are more tools you could use to
achieve a solid basic knowledge of proper table manners.



At a small event, someone should wait until everybody gets served
before starting the meal. At larger events, the host will usually urge
his guests to start eating upon reception of the food. This will not
allow the food to get cold. In this case, wait until one or two of the
other guests are ready to begin as well, so that you are not the only
person at the table eating.



Proper posture at the table is very important. Make sure to sit up
straight, with your arms held near your body. Never, I repeat never,
hang your elbows heavily on the table when at a formal dinner. It is
permissible to lean forward slightly every now and then and press
elbows very lightly against the edge of the table, if it is obvious
that you are using them for support.




The formal use of a napkin is a delicate affair. The napkin is
meant to be dabbed at the lips and should not be dirtied in the
process. Because every step of the proper etiquette is to preserve
cleanliness and proper appearance, if everything goes well during the
dinner, it is only normal that the napkin will not get used. At the
beginning of dinner, unfold the napkin and put it on your lap, as this
gesture will be acceptable anywhere. A little tip; if you're at an
extremely formal dinner and your napkin drops to the floor, signal a
staff member so that he can pick it up and bring a fresh one. Finally,
when leaving the table after the meal, the napkin should be loosely
placed beside the plate. Simply leave your napkin loose on the table
without folding, crumbling or twisting it.




Always move the soupspoon away from your body and fill it up
two-thirds of its capacity. Then, sip the liquid sideways without
inserting the whole bowl of the spoon in the mouth. Slurping is
probably the worst thing someone can do when eating soup. A question
always comes up when eating soup. Is it proper to tilt the plate? It is
appropriate to tilt the bowl, away from the body, to get the last
spoonful or two of soup.




Here is a perfect example that points out that etiquette is not
about efficiency. When someone asks you for the salt, simply pick up
both the salt and the pepper and place them within reach of the person
next to you, who will do the same until they reach the person who asked
for it. Salt and pepper should not be passed hand-to-hand, nor should
anyone other than the original requester sprinkle the food with it.




Food should come out of the mouth the same way it came in.
Therefore, if for example, you take an olive with your hand, when
removing the pit from your mouth, use your hand as well. When eating
meat with a fork, you have to use that fork to remove the unwanted
fatty piece. An exception to this rule is fish. It is fine to remove
tiny bones with your fingers, because it would be difficult to drop
them on a fork. When a piece of fat is too big to be removed with the
fork, use a napkin discretely to discard the meat, so you can keep it
out of sight.

Artichokes- Eat the leafs until you see the heart, then use a fork and knife to cut it

Asparagus- They may be eaten with your fingers as long as they are not covered with sauce

Bread- Must always be broken and never cut with a knife

Cookies

Chips, French fries, fried chicken, and hamburgers

Hors d'oeuvres, canaps, crudits

Sandwiches

Small fruits and berries on the stem
There is a lot to be learned in order to become an expert on formal
etiquette, but these basic tips are enough to offer you ease and
comfort when attending a formal dinner. A little suggestion would be to
practice these formal etiquette tips when dining at home. With
practice, table manners will become a routine and will be a reflection
on your social presence.

You might think that there is no need for knowledge of basic table
manners in America today. Most people only gather around the dinner
table for holiday feasts or on special occasions, and most restaurants
are too casual to require such skills. Proper etiquette is essential
for projecting success and savoir faire .
My goal for the upcoming weeks will not be to demonstrate utter mastery
of the most arcane details of etiquette, but rather, to help you behave
with graciousness and poise at the table. This will become handy in
critical situations and could make a huge difference to your image.
Learning table manners can be a huge struggle, especially the difficult
handling of the various utensils involved. Every move you make, from
proper placement to the use of napkins, should be done confidently and
elegantly. This crash course will be divided into four parts. First, we
will see the formal place settings. Next we will see how to use the
fork, knife and spoon. We will finish off with a few tips, pitfalls and
what type of food can be eaten with your fingers.
You have probably faced a situation where you see an arsenal of cutlery
and don't know how to use it. You should only receive as much
silverware as you need. They will be arranged in precisely the right
order. A simple tip is to watch people around you, and let them make
the first move. The silverware will also be used in proper order, as
the meal progresses. A little rule of thumb is to start off with the
outer utensils and gradually use the utensils in the direction towards
your plate.





Oysters

A small fork should be angled into the soupspoon at the right. This is the only fork to the left of the plate.

Soup

It is the biggest spoon on the table, usually pretty obvious. It is
also commonly the only spoon provided for the initial place setting.

Salad

The salad fork should be the one with the thicker tine on the left. Try not to use a knife, even for larger salad greens.




Fish

Both a fork and a knife are provided for fish. The fish fork is shorter
than the meat fork, usually the one placed between the salad fork and
the meat fork. The knife is usually shaped with a slight bend.

Meat

The innermost fork and knife are provided for the meat course of the
meal. If you order a steak or filet mignon, a sharper knife is usually
added to the setting.




The dessert utensils are usually brought along with the dessert. If
already on the table, they would be placed horizontally over the plate
and parallel to each other. The bowl of the spoon should be pointing to
the left and the tines of the fork pointing right. When coffee and tea
are served, a teaspoon will be provided; it is brought in with the
saucer.

This week's Acting Successful will focus on slightly more formal
etiquette rules for fine dining. Remember that these are etiquette
techniques designed for a formal setting, such as a high-end
restaurant, and do not apply to all situations of consuming food.






Before we begin, remember that these tips are for general use; more
sophisticated techniques can be acquired, with time and experience.
First, it is important to hold the spoon and fork horizontally by
balancing them between the first knuckle of the middle finger and the
tip of the index finger while the thumb steadies the handle. The knife
on the other hand is used with the tip of the index finger leaning on
the blade of the knife.
Do not apply too much pressure; simply use it as leverage and guidance,
as you cut your food. Pretty simple up to now, just remember to look
around if you forget what to do in a particular situation. Just stay
calm and enjoy the meal. The following are two styles of using
utensils, the Zigzag method (North American Style) and the European
Style . I would suggest going with the European Style , it's more
effective.




Normally, a utensil should be used with the same hand that you use
to write. If you are right-handed, place the fork in your right hand.
You should be able to eat and cut your food with the fork only
(assuming you are at a fine restaurant where portions are usually small
and the texture is soft). It might be very difficult to cut some types
of foods, such as a big steak, so use your judgment when it comes to
using a knife. This can lead to heavy maneuvering when foods, such as
meats, require the use of both a knife and fork to obtain a bite of a
manageable size. Simply take the fork in your left hand and turn the
tines so that they point downwards. This will allow you to better hold
the meat in place while the right hand operates the knife. Once
a bite-sized piece has been cut, set the knife down on the plate and
transfer the fork to the right hand. Pick up the freshly cut piece of
meat and carry it to your mouth. Indulge . Remember this method is
strict; you cannot even use the knife for hard to mount foods such as
peas, and the fork must pick up everything on its own. As you can see,
this style is slightly difficult to master.




You can call it the European Style or the Continental Style . This
method of using utensils is simply more efficient and less formal. Use
common sense; if the occasion calls for a more formal technique use the
American Style . According to the European Style , the fork will remain
in the left hand and the knife in the right. When food is cut, the fork
is used exactly as in the American Style , except that once a portion
has been separated from the whole, it is conveyed directly to the mouth
on the down-facing fork.
You don't have to put down the knife every time and transfer the fork
over to the right hand. As you can see, the European method is more
forgiving and allows you to use your knife in more situations. With the
European technique, it is also permitted to use a little piece of bread
to ease a stubborn item onto the fork. Here's a quick tip; whether you
use the American Style or European Style , it's important to never cut
more than one or two bites at a time.




Again many rules could be applied on the proper placement of utensils
once in use. In order to simplify these rules, here are the basics.
Essentially, used flatware should never touch the surface of the table.
You wouldn't want to dirty the tablecloth, or get other material on the
utensil. Make sure your fork and knife are well balanced on the plate
when pausing for a drink. If the pause should last longer, make sure
you place the fork on the left and the knife on the right, so that they
crossover the center of the plate.
Be prepared not to leave any utensils in a non-flat dish when the
busboy comes around to clear the table. The soup bowl, the shrimp
cocktail, or the teacups are all presented with a plate underneath;
therefore use them to place the used flatware. For those of you who
want a second serving, place the knife and fork on the right side of
the plate, so that there is room for the food. Finally, when you are
finished, pair up the knife and the fork horizontally or diagonally in
the plate. The cutting edge of the blade should be pointing towards
you. As for the fork, it can be placed upwards or downwards.


Enjoy your dining experience and remember to always project a confident image, as it is one of the keys to success.

This week's How to Act Successful will again focus on slightly more
formal etiquette rules for fine dining. Remember that these are
etiquette techniques, designed for a formal setting, such as a high-end
restaurant, and do not apply to all situations of consuming food.




You have hopefully already learned how to hold the utensils
throughout different courses of a formal dinner. Proper etiquette is
more than knowing when and how to use utensils. A good start is to
develop the habit of observing people around the table on the dining
methods they use in the course of the evening. Learning from your
surrounding environment can be very useful in many situations,
including at a formal dinner. Here are more tools you could use to
achieve a solid basic knowledge of proper table manners.



At a small event, someone should wait until everybody gets served
before starting the meal. At larger events, the host will usually urge
his guests to start eating upon reception of the food. This will not
allow the food to get cold. In this case, wait until one or two of the
other guests are ready to begin as well, so that you are not the only
person at the table eating.



Proper posture at the table is very important. Make sure to sit up
straight, with your arms held near your body. Never, I repeat never,
hang your elbows heavily on the table when at a formal dinner. It is
permissible to lean forward slightly every now and then and press
elbows very lightly against the edge of the table, if it is obvious
that you are using them for support.




The formal use of a napkin is a delicate affair. The napkin is
meant to be dabbed at the lips and should not be dirtied in the
process. Because every step of the proper etiquette is to preserve
cleanliness and proper appearance, if everything goes well during the
dinner, it is only normal that the napkin will not get used. At the
beginning of dinner, unfold the napkin and put it on your lap, as this
gesture will be acceptable anywhere. A little tip; if you're at an
extremely formal dinner and your napkin drops to the floor, signal a
staff member so that he can pick it up and bring a fresh one. Finally,
when leaving the table after the meal, the napkin should be loosely
placed beside the plate. Simply leave your napkin loose on the table
without folding, crumbling or twisting it.




Always move the soupspoon away from your body and fill it up
two-thirds of its capacity. Then, sip the liquid sideways without
inserting the whole bowl of the spoon in the mouth. Slurping is
probably the worst thing someone can do when eating soup. A question
always comes up when eating soup. Is it proper to tilt the plate? It is
appropriate to tilt the bowl, away from the body, to get the last
spoonful or two of soup.




Here is a perfect example that points out that etiquette is not
about efficiency. When someone asks you for the salt, simply pick up
both the salt and the pepper and place them within reach of the person
next to you, who will do the same until they reach the person who asked
for it. Salt and pepper should not be passed hand-to-hand, nor should
anyone other than the original requester sprinkle the food with it.




Food should come out of the mouth the same way it came in.
Therefore, if for example, you take an olive with your hand, when
removing the pit from your mouth, use your hand as well. When eating
meat with a fork, you have to use that fork to remove the unwanted
fatty piece. An exception to this rule is fish. It is fine to remove
tiny bones with your fingers, because it would be difficult to drop
them on a fork. When a piece of fat is too big to be removed with the
fork, use a napkin discretely to discard the meat, so you can keep it
out of sight.

Artichokes- Eat the leafs until you see the heart, then use a fork and knife to cut it

Asparagus- They may be eaten with your fingers as long as they are not covered with sauce

Bread- Must always be broken and never cut with a knife

Cookies

Chips, French fries, fried chicken, and hamburgers

Hors d'oeuvres, canaps, crudits

Sandwiches

Small fruits and berries on the stem
There is a lot to be learned in order to become an expert on formal
etiquette, but these basic tips are enough to offer you ease and
comfort when attending a formal dinner. A little suggestion would be to
practice these formal etiquette tips when dining at home. With
practice, table manners will become a routine and will be a reflection
on your social presence.

You might think that there is no need for knowledge of basic table
manners in America today. Most people only gather around the dinner
table for holiday feasts or on special occasions, and most restaurants
are too casual to require such skills. Proper etiquette is essential
for projecting success and savoir faire .
My goal for the upcoming weeks will not be to demonstrate utter mastery
of the most arcane details of etiquette, but rather, to help you behave
with graciousness and poise at the table. This will become handy in
critical situations and could make a huge difference to your image.
Learning table manners can be a huge struggle, especially the difficult
handling of the various utensils involved. Every move you make, from
proper placement to the use of napkins, should be done confidently and
elegantly. This crash course will be divided into four parts. First, we
will see the formal place settings. Next we will see how to use the
fork, knife and spoon. We will finish off with a few tips, pitfalls and
what type of food can be eaten with your fingers.
You have probably faced a situation where you see an arsenal of cutlery
and don't know how to use it. You should only receive as much
silverware as you need. They will be arranged in precisely the right
order. A simple tip is to watch people around you, and let them make
the first move. The silverware will also be used in proper order, as
the meal progresses. A little rule of thumb is to start off with the
outer utensils and gradually use the utensils in the direction towards
your plate.





Oysters

A small fork should be angled into the soupspoon at the right. This is the only fork to the left of the plate.

Soup

It is the biggest spoon on the table, usually pretty obvious. It is
also commonly the only spoon provided for the initial place setting.

Salad

The salad fork should be the one with the thicker tine on the left. Try not to use a knife, even for larger salad greens.




Fish

Both a fork and a knife are provided for fish. The fish fork is shorter
than the meat fork, usually the one placed between the salad fork and
the meat fork. The knife is usually shaped with a slight bend.

Meat

The innermost fork and knife are provided for the meat course of the
meal. If you order a steak or filet mignon, a sharper knife is usually
added to the setting.




The dessert utensils are usually brought along with the dessert. If
already on the table, they would be placed horizontally over the plate
and parallel to each other. The bowl of the spoon should be pointing to
the left and the tines of the fork pointing right. When coffee and tea
are served, a teaspoon will be provided; it is brought in with the
saucer.

This week's Acting Successful will focus on slightly more formal
etiquette rules for fine dining. Remember that these are etiquette
techniques designed for a formal setting, such as a high-end
restaurant, and do not apply to all situations of consuming food.






Before we begin, remember that these tips are for general use; more
sophisticated techniques can be acquired, with time and experience.
First, it is important to hold the spoon and fork horizontally by
balancing them between the first knuckle of the middle finger and the
tip of the index finger while the thumb steadies the handle. The knife
on the other hand is used with the tip of the index finger leaning on
the blade of the knife.
Do not apply too much pressure; simply use it as leverage and guidance,
as you cut your food. Pretty simple up to now, just remember to look
around if you forget what to do in a particular situation. Just stay
calm and enjoy the meal. The following are two styles of using
utensils, the Zigzag method (North American Style) and the European
Style . I would suggest going with the European Style , it's more
effective.




Normally, a utensil should be used with the same hand that you use
to write. If you are right-handed, place the fork in your right hand.
You should be able to eat and cut your food with the fork only
(assuming you are at a fine restaurant where portions are usually small
and the texture is soft). It might be very difficult to cut some types
of foods, such as a big steak, so use your judgment when it comes to
using a knife. This can lead to heavy maneuvering when foods, such as
meats, require the use of both a knife and fork to obtain a bite of a
manageable size. Simply take the fork in your left hand and turn the
tines so that they point downwards. This will allow you to better hold
the meat in place while the right hand operates the knife. Once
a bite-sized piece has been cut, set the knife down on the plate and
transfer the fork to the right hand. Pick up the freshly cut piece of
meat and carry it to your mouth. Indulge . Remember this method is
strict; you cannot even use the knife for hard to mount foods such as
peas, and the fork must pick up everything on its own. As you can see,
this style is slightly difficult to master.




You can call it the European Style or the Continental Style . This
method of using utensils is simply more efficient and less formal. Use
common sense; if the occasion calls for a more formal technique use the
American Style . According to the European Style , the fork will remain
in the left hand and the knife in the right. When food is cut, the fork
is used exactly as in the American Style , except that once a portion
has been separated from the whole, it is conveyed directly to the mouth
on the down-facing fork.
You don't have to put down the knife every time and transfer the fork
over to the right hand. As you can see, the European method is more
forgiving and allows you to use your knife in more situations. With the
European technique, it is also permitted to use a little piece of bread
to ease a stubborn item onto the fork. Here's a quick tip; whether you
use the American Style or European Style , it's important to never cut
more than one or two bites at a time.




Again many rules could be applied on the proper placement of utensils
once in use. In order to simplify these rules, here are the basics.
Essentially, used flatware should never touch the surface of the table.
You wouldn't want to dirty the tablecloth, or get other material on the
utensil. Make sure your fork and knife are well balanced on the plate
when pausing for a drink. If the pause should last longer, make sure
you place the fork on the left and the knife on the right, so that they
crossover the center of the plate.
Be prepared not to leave any utensils in a non-flat dish when the
busboy comes around to clear the table. The soup bowl, the shrimp
cocktail, or the teacups are all presented with a plate underneath;
therefore use them to place the used flatware. For those of you who
want a second serving, place the knife and fork on the right side of
the plate, so that there is room for the food. Finally, when you are
finished, pair up the knife and the fork horizontally or diagonally in
the plate. The cutting edge of the blade should be pointing towards
you. As for the fork, it can be placed upwards or downwards.


Enjoy your dining experience and remember to always project a confident image, as it is one of the keys to success.

This week's How to Act Successful will again focus on slightly more
formal etiquette rules for fine dining. Remember that these are
etiquette techniques, designed for a formal setting, such as a high-end
restaurant, and do not apply to all situations of consuming food.




You have hopefully already learned how to hold the utensils
throughout different courses of a formal dinner. Proper etiquette is
more than knowing when and how to use utensils. A good start is to
develop the habit of observing people around the table on the dining
methods they use in the course of the evening. Learning from your
surrounding environment can be very useful in many situations,
including at a formal dinner. Here are more tools you could use to
achieve a solid basic knowledge of proper table manners.



At a small event, someone should wait until everybody gets served
before starting the meal. At larger events, the host will usually urge
his guests to start eating upon reception of the food. This will not
allow the food to get cold. In this case, wait until one or two of the
other guests are ready to begin as well, so that you are not the only
person at the table eating.



Proper posture at the table is very important. Make sure to sit up
straight, with your arms held near your body. Never, I repeat never,
hang your elbows heavily on the table when at a formal dinner. It is
permissible to lean forward slightly every now and then and press
elbows very lightly against the edge of the table, if it is obvious
that you are using them for support.




The formal use of a napkin is a delicate affair. The napkin is
meant to be dabbed at the lips and should not be dirtied in the
process. Because every step of the proper etiquette is to preserve
cleanliness and proper appearance, if everything goes well during the
dinner, it is only normal that the napkin will not get used. At the
beginning of dinner, unfold the napkin and put it on your lap, as this
gesture will be acceptable anywhere. A little tip; if you're at an
extremely formal dinner and your napkin drops to the floor, signal a
staff member so that he can pick it up and bring a fresh one. Finally,
when leaving the table after the meal, the napkin should be loosely
placed beside the plate. Simply leave your napkin loose on the table
without folding, crumbling or twisting it.




Always move the soupspoon away from your body and fill it up
two-thirds of its capacity. Then, sip the liquid sideways without
inserting the whole bowl of the spoon in the mouth. Slurping is
probably the worst thing someone can do when eating soup. A question
always comes up when eating soup. Is it proper to tilt the plate? It is
appropriate to tilt the bowl, away from the body, to get the last
spoonful or two of soup.




Here is a perfect example that points out that etiquette is not
about efficiency. When someone asks you for the salt, simply pick up
both the salt and the pepper and place them within reach of the person
next to you, who will do the same until they reach the person who asked
for it. Salt and pepper should not be passed hand-to-hand, nor should
anyone other than the original requester sprinkle the food with it.




Food should come out of the mouth the same way it came in.
Therefore, if for example, you take an olive with your hand, when
removing the pit from your mouth, use your hand as well. When eating
meat with a fork, you have to use that fork to remove the unwanted
fatty piece. An exception to this rule is fish. It is fine to remove
tiny bones with your fingers, because it would be difficult to drop
them on a fork. When a piece of fat is too big to be removed with the
fork, use a napkin discretely to discard the meat, so you can keep it
out of sight.

Artichokes- Eat the leafs until you see the heart, then use a fork and knife to cut it

Asparagus- They may be eaten with your fingers as long as they are not covered with sauce

Bread- Must always be broken and never cut with a knife

Cookies

Chips, French fries, fried chicken, and hamburgers

Hors d'oeuvres, canaps, crudits

Sandwiches

Small fruits and berries on the stem
There is a lot to be learned in order to become an expert on formal
etiquette, but these basic tips are enough to offer you ease and
comfort when attending a formal dinner. A little suggestion would be to
practice these formal etiquette tips when dining at home. With
practice, table manners will become a routine and will be a reflection
on your social presence.

You might think that there is no need for knowledge of basic table
manners in America today. Most people only gather around the dinner
table for holiday feasts or on special occasions, and most restaurants
are too casual to require such skills. Proper etiquette is essential
for projecting success and savoir faire .
My goal for the upcoming weeks will not be to demonstrate utter mastery
of the most arcane details of etiquette, but rather, to help you behave
with graciousness and poise at the table. This will become handy in
critical situations and could make a huge difference to your image.
Learning table manners can be a huge struggle, especially the difficult
handling of the various utensils involved. Every move you make, from
proper placement to the use of napkins, should be done confidently and
elegantly. This crash course will be divided into four parts. First, we
will see the formal place settings. Next we will see how to use the
fork, knife and spoon. We will finish off with a few tips, pitfalls and
what type of food can be eaten with your fingers.
You have probably faced a situation where you see an arsenal of cutlery
and don't know how to use it. You should only receive as much
silverware as you need. They will be arranged in precisely the right
order. A simple tip is to watch people around you, and let them make
the first move. The silverware will also be used in proper order, as
the meal progresses. A little rule of thumb is to start off with the
outer utensils and gradually use the utensils in the direction towards
your plate.





Oysters

A small fork should be angled into the soupspoon at the right. This is the only fork to the left of the plate.

Soup

It is the biggest spoon on the table, usually pretty obvious. It is
also commonly the only spoon provided for the initial place setting.

Salad

The salad fork should be the one with the thicker tine on the left. Try not to use a knife, even for larger salad greens.




Fish

Both a fork and a knife are provided for fish. The fish fork is shorter
than the meat fork, usually the one placed between the salad fork and
the meat fork. The knife is usually shaped with a slight bend.

Meat

The innermost fork and knife are provided for the meat course of the
meal. If you order a steak or filet mignon, a sharper knife is usually
added to the setting.




The dessert utensils are usually brought along with the dessert. If
already on the table, they would be placed horizontally over the plate
and parallel to each other. The bowl of the spoon should be pointing to
the left and the tines of the fork pointing right. When coffee and tea
are served, a teaspoon will be provided; it is brought in with the
saucer.

This week's Acting Successful will focus on slightly more formal
etiquette rules for fine dining. Remember that these are etiquette
techniques designed for a formal setting, such as a high-end
restaurant, and do not apply to all situations of consuming food.






Before we begin, remember that these tips are for general use; more
sophisticated techniques can be acquired, with time and experience.
First, it is important to hold the spoon and fork horizontally by
balancing them between the first knuckle of the middle finger and the
tip of the index finger while the thumb steadies the handle. The knife
on the other hand is used with the tip of the index finger leaning on
the blade of the knife.
Do not apply too much pressure; simply use it as leverage and guidance,
as you cut your food. Pretty simple up to now, just remember to look
around if you forget what to do in a particular situation. Just stay
calm and enjoy the meal. The following are two styles of using
utensils, the Zigzag method (North American Style) and the European
Style . I would suggest going with the European Style , it's more
effective.




Normally, a utensil should be used with the same hand that you use
to write. If you are right-handed, place the fork in your right hand.
You should be able to eat and cut your food with the fork only
(assuming you are at a fine restaurant where portions are usually small
and the texture is soft). It might be very difficult to cut some types
of foods, such as a big steak, so use your judgment when it comes to
using a knife. This can lead to heavy maneuvering when foods, such as
meats, require the use of both a knife and fork to obtain a bite of a
manageable size. Simply take the fork in your left hand and turn the
tines so that they point downwards. This will allow you to better hold
the meat in place while the right hand operates the knife. Once
a bite-sized piece has been cut, set the knife down on the plate and
transfer the fork to the right hand. Pick up the freshly cut piece of
meat and carry it to your mouth. Indulge . Remember this method is
strict; you cannot even use the knife for hard to mount foods such as
peas, and the fork must pick up everything on its own. As you can see,
this style is slightly difficult to master.




You can call it the European Style or the Continental Style . This
method of using utensils is simply more efficient and less formal. Use
common sense; if the occasion calls for a more formal technique use the
American Style . According to the European Style , the fork will remain
in the left hand and the knife in the right. When food is cut, the fork
is used exactly as in the American Style , except that once a portion
has been separated from the whole, it is conveyed directly to the mouth
on the down-facing fork.
You don't have to put down the knife every time and transfer the fork
over to the right hand. As you can see, the European method is more
forgiving and allows you to use your knife in more situations. With the
European technique, it is also permitted to use a little piece of bread
to ease a stubborn item onto the fork. Here's a quick tip; whether you
use the American Style or European Style , it's important to never cut
more than one or two bites at a time.




Again many rules could be applied on the proper placement of utensils
once in use. In order to simplify these rules, here are the basics.
Essentially, used flatware should never touch the surface of the table.
You wouldn't want to dirty the tablecloth, or get other material on the
utensil. Make sure your fork and knife are well balanced on the plate
when pausing for a drink. If the pause should last longer, make sure
you place the fork on the left and the knife on the right, so that they
crossover the center of the plate.
Be prepared not to leave any utensils in a non-flat dish when the
busboy comes around to clear the table. The soup bowl, the shrimp
cocktail, or the teacups are all presented with a plate underneath;
therefore use them to place the used flatware. For those of you who
want a second serving, place the knife and fork on the right side of
the plate, so that there is room for the food. Finally, when you are
finished, pair up the knife and the fork horizontally or diagonally in
the plate. The cutting edge of the blade should be pointing towards
you. As for the fork, it can be placed upwards or downwards.


Enjoy your dining experience and remember to always project a confident image, as it is one of the keys to success.