You have probably faced a situation where you’re at dinner with cutlery you don’t know how to use. Knowledge of table manners must be used when gathered around the dinner table for holiday feasts, business dinners or special occasions. While presenting graciousness and poise, here’s how to handle the various utensils. These tips are for general use: more sophisticated techniques can be acquired.
The European or Continental method of using utensils is more efficient and less formal. Use common sense; if the occasion calls for a more formal technique use the American style. Using 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 the American style, except that once a portion has been separated, it is conveyed directly to the mouth on the down-facing fork. It’s important to never cut more than one or two bites at a time.
Appetizers, such as oysters: a small fork should be angled into the soup spoon at the right. This is the only fork to the left of the plate.
Soup: it is the biggest spoon on the table. It is commonly the only spoon provided for the initial place setting.
Salad: the fork should be the one with the thicker tines on the left. If possible don’t use a knife, even for the larger salad greens.
Fish: a fork and knife are provided for fish. The fish fork is shorter than the meat fork. The knife is usually shaped with a slight bend.
Meat: the innermost fork and knife are for the meat course of the meal. If you have a steak or filet mignon, a sharper knife is added to the setting.
Desserts: those utensils are usually brought along with the desserts. 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.
Coffee and tea are served with a teaspoon, it is brought in with saucer.
Learn how to hold utensils and use table manners by reading Men’s Details. Much more coming up. Bon Appetit!
I’m hungry,
Mr. Details