Table manners are important in America, and may be different from those of your country.

They are complicated, and you should consult a good guide to etiquette for a complete view. In general Americans try to eat neatly, without making a lot of noise. If something on the table is out of their reach, they politely ask someone to pass it to them. Food should be lifted up to the mouth. Do not bend over to eat it. Sit up as straight as you can without being uncomfortable. Do not talk with your mouth full. Table napkins are placed on your lap, folded in half if they are very large. If you are in a small group, it is polite to wait to start eating until the host sits down and begins. With larger groups, you may begin after noting that a few people have begun. You may also begin if the host urges you to. Use your fork, knife and spoon to eat your food. There are some exceptions, like lobster and corn on the cob, cookies, shrimp, and fried chicken and other foods. Better watch what other people do. If you do eat with your hands, don't lick your fingers to clean them. Use the napkin carefully. If you have to take food out of your mouth, such as a pit or bone, do it carefully and quietly. It is not polite to pick your teeth at the table to remove trapped food. If you must do this before the end of the meal, excuse yourself and go to the restroom. Bng Manners cch c x Bng l quan trng M, v c th khc nhau t nhng ngi ca t nc ca bn. H ang phc tp, v bn nn tham kho kin mt hng dn tt cc quy c cho mt ci nhn hon chnh. Ni chung ngi M c gng n gn gng, m khng lm cho rt nhiu ting n. Nu mt ci g trn bn l ra khi tm vi ca h, h mt cch lch s yu cu mt ngi no vt qua n. Thc n phi c nng ln ming. ng ci xung n.Ngi ln thng nh bn c th m khng b kh chu. Khng ni chuyn vi ci ming y ca bn. Khn n bn c t trn i ca bn, xp na nu h l rt ln. Nu bn ang trong mt nhm nh, n l lch s ch i bt u n cho n khi ch nh ngi xung v bt u. Vi cc nhm ln hn, bn c th bt u sau khi ghi nhn rng mt vi ngi bt u. Bn cng c th bt u nu my ch ku gi bn. S dng con dao, na, tha n thc n ca bn. C mt s trng hp ngoi l, nh tm hm v bp trn li ng, cookies, tm, v tht g chin v cc loi thc phm khc. Tt hn xem nhng g ngi khc lm. Nu bn thch n vi hai bn tay ca bn, khng lim ngn tay ca bn lm sch chng. S dng khn n mt cch cn thn. Nu bn phi ly thc n ra khi ming ca bn, chng hn nh mt h hoc xng, lm iu mt cch cn thn v lng l. N khng phi l lch s

 chn hm rng ca bn ti bng loi b thc n b mc kt. Nu bn phi lm iu ny trc khi kt thc ba n, xin li mnh v i vo phng v sinh.

X hi ho trong nh ca h v 'sn sau', trong cc nh hng v nhng ni cng cng khc. N khng phi tt c cc bt thng cho cc s kin x hi c nh bnh thng nh tht nng sn sau hoc i d ngoi trong cng vin. n ng gi nu c mi n ti, khng c nhiu hn 10 pht sau hn mi n mt bui hp mt nh. Nu n l mt ba tic ln, n l chp nhn c n 30 pht sau hn mi. Cch n ung thoi mi hn M hn nhiu quc gia khc. Ng ba c t chc tay phi v c s dng cho vic n ung. Ng ba c t chc tines xung. Con dao c s dng ct gim hoc ly lan mt ci g . s dng dao, na c chuyn sang tay tri. tip tc n, ng ba c bt tr li vi tay phi. Nu bn cha n xong, qua dao v na ca bn trn a ca bn vi cc ng ba trn con dao. Ch ra bn hon thnh vic n ung bng cch t con dao ca bn v song song ng ba trn pha bn phi ca tm ca bn. Nu bn n ung thoi mi hn trong cch Continental, i trc. N s khng xc phm bt c ai. Hy t chi thc n hoc thc ung c th m khng cn cung cp mt li gii thch. Nhiu loi thc phm c n bng tay. Thc phm thng c phc v theo phong cch gia nh, c ngha rng n l trong cc mn n phc v ln v thng qua xung quanh bn cho tt c mi ngi phc v bn thn. ng bt u n cho n khi b ch bt u hay ni bt u. Tip tc ng cho n khi c mi ngi xung. Khng ngh ngi khuu tay ca bn trn bn. t khn n ca bn trong lng bn ngay khi bn ngi xung. li mt lng nh thc n trn a ca bn khi bn n xong.

Dining Etiquette

Americans socialise in their homes and backyards, in restaurants and in other public places. It's not at all unusual for social events to be as casual as a backyard barbecue or a picnic in the park. Arrive on time if invited for dinner; no more than 10 minutes later than invited to a small gathering. If it is a large party, it is acceptable to arrive up to 30 minutes later than invited. Table manners are more relaxed in the U.S. than in many other countries. The fork is held in the right hand and is used for eating. The fork is held tines down. The knife is used to cut or spread something. To use the knife, the fork is switched to the left hand. To continue eating, the fork is switched back to the right hand. If you have not finished eating, cross your knife and fork on your plate with the fork over the knife. Indicate you have finished eating by laying your knife and fork parallel across the right side of your plate. If you are more comfortable eating in the Continental manner, go ahead. It will not offend anyone. Feel free to refuse specific foods or drinks without offering an explanation. Many foods are eaten by hand. Food is often served family-style, which means that it is in large serving dishes and passed around the table for everyone to serve themselves. Do not begin eating until the hostess starts or says to begin. Remain standing until invited to sit down. Do not rest your elbows on the table. Put your napkin in your lap as soon as you sit down. Leave a small amount of food on your plate when you have finished eating.

Phong tc hng dn n

Phng n Phong tc hng dn bi vit ca Linda Stradley g nu

Cch n ng mt phn quan trng trong vic a ra mt n tng tt. H l nhng tn hiu nhn thy c ca nh nc v cch c x ca chng ti v do l rt cn thit cho s thnh cng chuyn nghip. Cc im quy nh nghi thc l lm cho bn cm thy thoi mi khng kh chu.

n M .

Lm t phng nh hng:
t nh hng ging nh bt k cuc hn khc. Nu bn thc hin t phng, dnh vo n. Gi trc nu bn ang i c nhiu hn 15 pht cui, v hy b nh xa trc khi c th nu k hoch ca bn thay i ngi khc c th nhn c mt bng. Mt s nh hng ly s th tn dng t chc t phng v ph chng trnh min ph.

Lm th no s dng khn n:
Trong mt nh hng: Ngay sau khi bn ang ngi, loi b cc khn n t thit lp v tr ca bn, m ra n, v t n trong lng bn.ng bt n m ra. Theo mt s nh hng rt chnh thc, ngi bi bn c th lm iu ny cho thc khch, nhng n khng phi l khng thch hp t khn n ca ring bn trong lng bn, ngay c khi y l trng hp. khn n da vo lng cho n cui ba n. Khng lm sch dao ko hoc lau mt bng khn n. KHNG BAO GI s dng n lau mi ca bn! Nu bn tha th cho chnh mnh t bng, lng lo gp khn n v t n bn tri hoc bn phi ca tm ca bn. Refold khn n ca bn hoc To n ln trn bn. Khng bao gi t khn n ca bn trn gh ca bn. Vo cui ba n, hy khn n bn gp li pha bn tri ca thit lp ni. N khng nn c nhu nt hoc xon; cng khng nn c gp li. Khn n cng phi c li trn gh.

Ti mt ba tic t nhn: Ba n bt u khi cc my ch hoc b ch nh m ra khn n ca mnh. y l tn hiu ca bn cng lm nh vy. t khn n ca bn trn i ca bn, hon ton m ra nu n l mt khn n ba tra nh hoc mt na, theo chiu dc, nu n l mt khn n ba ti thnh son. Khng lc n m ra.khn n da vo lng cho n cui ba n.

Cc my ch s bo hiu kt thc ba n bng cch t khn n ca mnh trn bn. Khi ba n kt thc, bn cng nn t khn n ca bn gn gng trn bn bn tri ca bn n. (Refold khn n ca bn, nhng khng wad n, hoc l.)

Khi bt u n:
Trong mt nh hng: Ch cho n khi tt c u c phc v ti bn ca bn trc khi bt u n.

Ti mt ba tic t nhn: Khi my ch hay b ch ca bn chn ln ng ba ca h n, sau bn c th n. ng bt u trc khi iu ny tr khi cc my ch hoc b ch khng nh rng bn bt u n.

Lm th no s dng bc v n ca bn:

n ti Thit lp hnh nh bng cch thay th, Ltd.

S dng bc xa nht t a ca bn u tin. y l bc v n quy tc: n tri ca bn, ung bn phi ca bn. Bt k mn n thc n bn tri l ca bn, v bt k knh bn phi l ca bn. Bt u vi dao, na, tha l xa nht t a ca bn, lm vic theo cch ca bn, bng cch s dng mt dng cho mi kha hc. Ng ba x lch bn tri ngoi cng ca bn, tip theo l ng ba ba n ti ca bn. Mung sp ca bn l bn phi ngoi cng, tip theo l mung nc gii kht ca bn, dao salad v dao n ti. Mung mn trng ming ca bn v ng ba trn a ca bn hoc a ra vi mn trng ming. Nu bn nh cc quy tc lm vic t bn ngoi vo, bn s b pht.

S dng mt trong hai phng php khi s dng cc ng ba v dao: American Style : dao trong tay phi, ng ba trong thc phm nm gi tay tri. Sau khi cn mt ming c kch thc vi mu thc n c ct, ni con dao trn cc cnh ca tm vi li phi i mt vi. n thc phm bng cch chuyn i ng ba tay phi (tr khi bn c thun tay tri). Mt bn tay tri, cnh tay hoc khuu tay trn bn l cch c x xu. Continental / Phong Cch Chu u: dao trong tay phi, ng ba trong tay tri. n thc phm vi ng ba vn cn trong tay tri. S khc bit l bn khng chuyn i tay n vi ng ba ca bn trong tay tri ca bn, vi cc ngnh cong xung. C hai dng c ny c gi trong tay ca bn vi tines ch xung trong sut ton b qu trnh n ung. Nu bn c mt thc ung, bn khng ch cn t con dao ca bn, bn t c hai dng c vo v tr ngh ngi: bng qua ng ba trn con dao. Sau khi s dng, cc dng ca bn (bao gm c cc x l), khng c chm vo bng mt ln na . Lun lun phn cn li da, dao, v tha pha bn ca a ca bn. bit thm ba n ti chnh thc, t kha hc hc, b n ca bn s c ly i v thay th khi cn thit. bo hiu rng bn ang thc hin vi kha hc, phn cn li ng ba, tines ca bn, v li dao trong, x l ngh ngi ti 5 o 'ng h 1 li khuyn ch 10:00 trn a ca bn. Bt k bc khng s dng ch n gin l trn bn.

X hi v quy tc nghi thc n ung:

Thc hin theo bt c trang phc ang c yu cu mi hoc c xut bi cc my ch / b ch. n t nht 10 pht u tr trng hp quy nh. Khng bao gi n tr! N l thch hp mang li mt mn qu b ch nh, m b ch khng bt buc phi s dng ti hm rt. Qu tng nh hoa, ko, ru vang hoc mn trng ming, mn qu b ch nh tt, nh b ch nh s cm thy rng n phi t n

ra ngay lp tc. Bn khng bao gi mong i mn qu ca bn c phc v ti ba tic ti. Ti mt ba tic ti, ch i cho my ch hoc b ch nh ngi xung trc khi ch ngi ca bn. Nu cc my ch / b ch nh yu cu bn ngi, sau lm. Ti mt ba tic ti chnh thc, nu khng c danh thip vo bn, i cho n khi my ch ch ra ni m bn nn ngi. Cc ch ngi thng thng s l ngi n ng-ngi ph n-ngi-ngi ph n vi ph n ngi bn phi ca nhng ngi n ng. Mt li cu nguyn hoc 'phc lnh' c th l phong tc mt s h gia nh. Khch n ti c th tham gia hoc l trn trng im lng. Hu ht cc li cu nguyn c thc hin bi cc my ch trc khi ba n c n. i khi bnh m nng c cung cp thay v mt li cu nguyn. Lun lun tham gia vi bnh m nng. Nu my ch trong bnh m nng, cng ng ln. Phc v tr hay c ph c ngha l phn chnh thc ca bui ti qua. Du khch by gi c th cm thy t do li, hoc ko di nu cc my ch hoc b ch khuyn khch h lm nh vy. Sau mt ba tic ti chnh thc, mt li cm n c gi n cc b ch nh. Phc v thc n: Thc phm c phc v t bn tri. Cc mn n c ly ra t bn phi. Lun lun ni xin vui lng khi yu cu cho mt ci g . Ti mt nh hng, hy chc chn ni li cm n n my ch ca bn v cu b xe but sau khi g b bt k mc c s dng. B, ly lan, hoc xung nn c chuyn t cc mn n phc v tm ca bn trc khi lan rng hay n ung. i qua cc mn n hay thc phm: Vt qua thc phm t tri sang phi. Khng ko di trn bn, qua khch hng khc, tip cn vi thc n hoc gia v. Nu c hi cho mui, ht tiu, vt qua c hai cng nhau, ngay c khi mt ngi bn i bng yu cu ch c mt trong s h. iu ny l khch n ti s khng phi tm kim cho l m ci. Thit lp bt k mc no c thng qua, cho d l cc l mui v ht tiu, mt ci gi bnh m, hoc mt a b, trc tip trn bng thay v i qua bn tay. Khng bao gi nh chn mt vt qua. Snagging mt cun ca va la m hoc tham gia mt lc mui khi trn ng cho ngi khc l mt khng-khng. Lun lun s dng dng c phc v phc v chnh mnh, khng bc c nhn ca bn. n ung: KHNG ni chuyn vi thc n trong ming ca bn! iu ny l rt th l v kh chu xem! Ch cho n khi bn nut phi thc n trong ming ca bn. Lun lun nm thc n ca bn trc khi v n. Thng thng, b ch i n rt nhiu cng vic m bo thc phm phc v l ngon t tiu chun ca mnh l rt th l thm mui v ht tiu trc khi nm cc thc phm. ng thi vo thc n ca bn lm mt n. Nu n l qu nng n, c nhng gi v ch i cho n khi n ngui i. Lun lun mung thc n, bng cch s dng cc dng thch hp, i t bn . Ct ch c thc n cho mouthful tip theo (ct khng qu hai vt cn ca thc phm ti mt thi im) . n mt ming nh v t t. Lm n mt cht ca tt c mi th trn a ca bn. Nu bn khng thch n v cm thy khng th cho mt li khen, ch cn gi im lng. N

l chp nhn c li mt s thc n trn a ca bn nu bn c y v n . Nu thc phm phc v khng phi l thch ca bn, bn nn lch s t nht l c gng n mt lng nh ca n. N khng bao gi chp nhn c yu cu mt ngi ti sao h khng n tt c thc n. ng lm cho mt vn nu bn khng thch mt ci g hoc khng th n n gi im lng . Thm ch nu bn c ch n ung hn ch, n khng ph hp vi yu cu thc phm khc hn l c phc v bi cc my ch ti mt hot ng t nhn. Nu bn c nhng hn ch nghim trng ch n ung hoc d ng, cho php my ch ca bn bit trc ba n ti. Khng "chi vi" thc n hoc dng ca bn. Khng bao gi ln sng hoc im bc. Khng gi thc n trn cc ng ba hoc mung trong khi ni chuyn, cng khng phi sng bc ca bn trong khng kh hoc im vi n. Hy th tc n ung ca bn bn khng kt thc trc khi nhng ngi khc na chng. Nu bn l mt ngi n chm, c gng tng tc ln mt cht v Nhn dp ny, do bn khng gi tt c mi ngi. Khng bao gi tip tc n lu sau khi nhng ngi khc dng li. Sau khi s dng, dng ca bn, bao gm c x l, khng c chm vo bng mt ln na . Lun lun phn cn li da, dao, tha trn mt ca a ca bn hoc trong bt. Bng Manners: M ra khn n ca bn v t n trong lng bn. Khi bn kt thc, t n mt cch lng lo trn bn, ch khng phi trn a v khng bao gi trn gh ca bn. Gi khuu tay khi bn. Gi tay tri ca bn trong lng ca bn tr khi bn ang s dng n. Khng ni chuyn vi ci ming y ca bn. Nhai vi ming ca bn ng ca. Du khch nn lm g tt nht ca h ho nhp v lm cho cuc tr chuyn nh sng vi tt c mi ngi. ng ni qu to . Cho ngi khc c hi bnh ng cho cc cuc tr chuyn. Ni v nhng iu vui v, d chu bn n. Khng lm sch s c trn vi khn n ca ring bn v khng chm vo mt hng gim trn sn nh. Bn c th s dng khn n ca bn bo v chnh mnh t s c trn. Sau , n gin v lch s yu cu my ch ca bn lm sch v mang li cho bn mt s thay th cho dng khn n bn hoc bn. Ting n ln n nh slurping v nng l rt bt lch s. S mt trong nhng ti li ca nghi thc bn n! Khng thi mi ca bn ti bn n ti. Xin li cho mnh i nh v sinh. Ra tay trc khi tr li phng n. Nu bn ho, che ming vi khn n ca bn ngn chn s ly lan ca vi trng v choang ting n. Nu ho ca bn tr nn khng th qun l, tha th cho chnh mnh i nh v sinh. Ra tay trc khi tr li phng n. Tt in thoi di ng ca bn hoc chuyn i n ch rung hoc im lng trc khi ngi xung n, v n trong ti hoc v ca bn l bt lch s tr li in thoi trong ba n ti. Nu bn phi thc hin hoc nhn cuc gi, xin li cho mnh t bng v bc ra ngoi ca nh hng. Khng s dng mt cy tm hoc p dng trang im ti bn. Ni "Xin li", hoc "Ti s quay li ngay", trc khi ri khi bn. ng ni rng bn ang i v sinh. Bt c khi no mt ngi ph n ri khi bng, hoc tr li ngi, tt c nhng ngi n ng ngi vi c y nn ng ln .

ng y mn n ca bn ra xa bn hoc ngn xp chng cho ngi phc v khi bn kt thc . tm v knh m h ang c. Ru vang: ng bao gi m mt ly ru ngc xung t chi ru vang. N l lch s hn cho ru c v khng thu ht s ch . Nu khng, gi bn tay ca bn trn ly ru bo hiu rng bn khng mun bt k ru vang. Gi ly ru ca bn thn, khng vnh. Xem Lm th no thnh cng Hng v ru vang Wine Tasting - Khi nim c bn . Trng hp mt loi ru khc nhau c phc v vi mi kha hc, n l kh chp nhn c kt thc mi knh.

Phn chia, chia s ha n nh hng vi nhng ngi khc:

Lun lun gi nh rng nu bn ang n ung trong mt nhm hn 6 ngi (3 cp v chng), vic kim tra s c chia u cho tt c mi ngi. Khi n ung khi cp v chng khc, nu bn bit bn s yu cu kim tra ring bit, hy ni cho cc my ch trc khi bn t hng qu trnh c n gin ha sau ny. a vo ti khon bt k ($ 15 hoc nhiu hn) chnh lch gi ng k trong n t hng. Nu mt ngi no ch n t hng sp v cc n t hng tt c mi ngi khc 2-3, tht khng cng bng lm cho h tr tin nh nhau. Nu c mt vi ngi khng ung ru trong khi phn cn li ca nhm l, tch nc gii kht tng s ny vo ti khon v np qu khng ung ru.

nh nghi thc thch hp trong mt nh hng:

Ti mt nh hng, lun lun li mt tip. Li khuyn c th khc nhau t 15% n 25%. Ngi phc v: 15% n 20% ca ha n, 25% cho dch v c bit Ru: 15% ca ha n ru Bartender: 10% n 15% ha n thanh Coat kim tra: $ 1,00 mi lp tip vin xe: $ 2,00 n $ 5,00 Hy nh rng s tin bn u phn nh tng gi trc khi c phiu gim gi, phiu qu tng, vv . Ch v bn nhn c mt gim gi, khng c ngha l my ch ca bn khng phc v theo th t. Nu ch s hu ca nh hng phc v mnh, bn vn nn tip anh ta. ng s chia u trong s nhng ngi lm vic trong nh bp v phng n.

Loi thc phm c th hng dn nghi thc:

Khai v, Chin, Canapes: Thc phm c phc v ti mt ba tic cocktail hoc trong mt gi cocktail trc ba n c th dng n vi cc ngn tay. iu ny bao gm liu, da chua, cc loi ht, canapes, cc trng deviled, v khoai ty chin. Atis: N l c hai phn ph hp v lch s nh l vi ngn tay ca bn, li ng ba v dao dnh cho by gi. Ko mt chic l, gi n bng cc u nhn. t u kia trong ming ca bn v ko n gia rng ca bn, co chiu di ca l (phn n c ca l tr nn ln hn khi bn nhn c gn gi hn vi trung tm ca cy atis). Ch cn trc khi bn nhn c n trung tm, l s tr thnh gn nh trng vi li khuyn mu tm. Hy cn thn ca cc l ny bi v kt thc mu tm ca h l gai. Khi c ko l, bn s c tri vi cc c s, trung tm, ng quang vi mt bn v m. By gi bn t n phn tt nht ca tt c cc l do cho vic n ung atis: tri tim. Cn thn mc i nhng th m bng dao hoc mung ca bn (mc d mt atis chun b ng cch c nt c chai loi b). Vi dao v na, ct gim cc vt cn ca trung tm ging nh ming phi l u. Nu bn ang cung cp vi mt s st gim nh mt chai ng gim hoc mayonnaise, t mt phn nh ca cc phn n c ca l trong nhng v co rng ca bn theo hng dn trn. ng lm dng n trn nhng hoc bn s khng nm c atis. Mng ty: Hu ht cc sch nghi thc ni rng bn c th n ton b gio mng ty, khng c nc st, bng cch chn ln vi bn tay ca bn. Tuy nhin, nu bn lm iu ny ti mt ba tic nh hng hoc n ti, bn s rt ra nhng ci nhn k l. An ton v s dng dao v na ct v n chng. Ch chn mng ty vi hai bn tay ca bn nu b ch. B: Nu b c phc v trong v ca n, n c n bng tha. Nu n c ct trn a hoc trong mt x lch, n n vi mt ng ba. Bacon: Tht xng khi c th c xem xt thc phm ngn tay nu n l kh, sc nt v phc v ton b. Nu tht xng khi c chia thnh tng ming, phc v trong lt dy, hoc nu chn nhng vn cn khp khing, nn n vi mt con dao v na. Quy tc n gin l tht xng khi vi bt k cht bo vo n nn c n vi mt con dao v na. Cc loi qu mng: Ni chung, n qu c ph vi mt mung, cho d h c kem hoc khng. Bnh m: S dng ngn tay ca bn loi b bnh m t tm phc v. Khi mt a bnh m v b trn bn, s dng n mt cch thch hp.

Ph v cc lt bnh m, cun v bnh nng xp trong mt na hoc ming nh khng bao gi ln hn mt vt cn. B mi vt cn ti mt thi im.Bnh quy nh khng cn phi c ph v. N khng bao gi l thch hp ct mt cun vi mt con dao. Khi cun c phc v trong mt ci gi, mt, v lun lun vt qua ci r bn phi ca bn. t cun tm break, m nm pha bn tri. Khng bao gi x cun ca bn trong mt na hoc thnh nhiu mnh. S dng con dao b v b ca ring bn trn a ca bn, b nn c thc hin trn a, hoc ch trn n. S dng con dao b ca bn lan rng v khng phi l my ch b. Con dao b vn cn trn a bnh m v b vo cui ba n. Trng c: gi nguyn hng v ca trng c mui, mc ra bng cch s dng dng ca ngc trai, v KHNG BAO GI s dng mt kim loi mung kim loi b oxy ha trng), m s to ra mt vt cn (v kh kinh khng) kim loi khng mong mun. Nu cn thit, s dng g hoc mung nha. Mush trng c mui ln trong khi bn ang phc v cho bn thn hoc khc, nng mung mt cch cn thn. Trng c mui nn c li t thng cha theo chiu dc t trn xung di trnh nghin trng. Nu trng c mui c thng qua cho bn trong mt bt hoc crock vi mung ring ca mnh, phc v mt tha c ph vo a ca bn. Khi m sau y c cung cp, dng tha phc v c nhn trong tng lng nh hnh ty bm nh v ngi da trng v lng trng sieve, cng nh mt vi lt chanh v mt vi im bnh m nng. Lp rp mt banh mi nng trn co b hng v ca bn vi mt con dao, sau s dng ngn tay ca bn nng n ln ming ca bn. Nu bn ang mt ba tic cocktail hoc tip nhn, canaps trng c mui chun b ang c thng qua vo khay, ch cn nhc mt off tm v lp n vo ming ca bn. Khi phc v trng c mui l mt hors d'oeuvre, khng c vn lm th no bn c th b cm d bi hng v ngon ca n. N c coi l xu hng v n nhiu hn nhiu so vi mt phc v phong ph ca khong hai ounce, hay khong hai mung. Pho mt: Thc n: Khi pho mt thi lt c phc v nh mt i km vi mt mn n, chng hn nh chic bnh to, n c n vi mt ng ba. Mn khai v: Nu pho mt c phc v nh mt mn khai v, chng hn nh khi lp phng trn tm xa rng, n c n km vi cc ngn tay. Nu phc v mt nm ca pho mt, chng hn nh mt a pho mt, mt lt pho mt c ct t nm, t trn mt ci bnh, v a n ming vi cc ngn tay. Chicken: N mt ln l chp nhn c chn thc n trn xng, chng hn nh tht g, nu n c th c t chc vi hai ngn tay. Ti khng khuyn bn lm iu ny trong mt khung cnh cng cng. Khi n ti ti nh hng hoc ni cng cng, tht g nn lun lun c n vi mt ng ba v dao. Nu bn ang mt tht nng thc, trong cc nh hng thc n nhanh m bn mua con g, v / hoc ti nh ring ca bn, n l hon ton chp nhn c n tht g vi ngn tay ca bn. Trai v hu trong mt na v : Gi v vi bn tay tri v nng ngao ra bng cch s dng ng ba ho ca bn.

Ng trn Cob ng trn Cob thng c phc v trong mt thit lp chnh thc, nhng nu n l, n l hon ton chp nhn c nht n ln v n n. Cocktail, tm cua v tm hm: cocktail. y lun lun n km vi mt ng ba

Cua / tm hm mng vut: Crack vi mt Nutcracker v tht vi mt thu nh hoc ng ba ho. Khoai ty chin: Trong mt nh hng n ung tt, s dng dao v na ca bn. Khi n ung ti mt ba tic ti v thit lp l rt chnh thc, bn nn s dng mt ng ba. Chin thut tt nht l xem nhng g my ch hay b ch nh ca bn, sau lm tng t. Trong hu ht cc tnh hung n ti Hoa K, khoai ty chin kiu Php n vi bn tay. N khng quan trng m bn tay. Nu phc v vi mt chic bnh hamburger trong mt bu khng kh bnh thng, s dng ngn tay ca bn v chn mt Fry ton b Php. Ngoi l: Nu h c che ph bng mt ci g (ging nh pho mt, nc tht, t, vv), h c coi l dng thc phm (s dng ng ba ca bn ). liu: Ni chung, liu c coi l mt loi thc n ngn tay. N l hon ton chp nhn c chn ln v n mt liu vi cc ngn tay ca bn. Hy b h vi ngn tay ca bn. Nu bn khng thch s dng phng php ngn tay, s dng mt ng ba nh m liu v loi b liu t ming ca bn. Ty thuc vo tnh hnh n ung ca bn, bn c th chn n liu hoc li trn a. Nu bn ang trn mt cuc phng vn vic lm, khng n chng. Ngoi ra, trong mt ba n ti chnh thc, khng n chng tr khi bn lu tr hoc chiu i vin khng. Chin thut tt nht l xem nhng g my ch hay b ch nh ca bn, sau lm tng t. Emily bi vit ch ra rng, liu l mt phn ca mn salad, h c i x ging nh phn cn li ca mn salad v ng ba h lng ng trn cc ng ba tr v. Pasta, Spaghetti: Phng php hon ho cho n m ng, m si di khc l vi Twirl n xung quanh ng ba ca bn. S dng mt mung gip nu cn thit. N cng c chp nhn ct gim m ng vi mt con dao v na. Bn c th nhn c mt s n by bng cch chuyn m ng trong khi gi tines ca ng ba ca bn chng li cc cnh ca tm ca bn. N thm ch cn chnh xc gn gng ct m ng nu Twirling l qu kh. Nhng g c khng th ph nhn cch c x xu c slurping trong mt mouthful du m ng m khng c li ch xoay vong hoc dao. N thng ln, v n khng bao gi kh. Nu c th, phc v m ng m m, bt cn thay v bng a n. Cc mt ca bt h tr chuyn m pasta trn ng ba. Da: S dng mt con dao v na n lt da ti.

Khoai ty: Khoai ty nng thng c phc v khe. Nu khng, ct trn u trang vi mt con dao, m rng hn vi khoai ty ng ba ca bn, v thm b hoc kem chua v h, mui v ht tiu. Bn c th n da nh bn i cng. Khng dng bn trong v da sang mt bn (hoc c cc l). n vc vt cn bn trong bi cn.

Cm : S dng mt ng ba hoc mt ci tha, y cc ht cm mt cht v pha cc cnh ca bt, n ung ch t vng ko ra go. Tip tc lan rng t trung tm v n ung xung quanh cc cnh trong mt vng trn. iu ny s gi nng risotto khi bn thng thc risotto ca bn. Salad: Nu bn c phc v phn ln hoc ton b nm mt ca rau dip, ct mt vt cn ti mt thi im, s dng con dao cung cp. Nu x lch c phc v trc hoc sau khi kha hc chnh, s dng cc ng ba nh hn. Nu x lch c coi l kha hc chnh, s dng cc ng ba entre (ng ba ln). Sandwich: Sandwiches nh: Chng hn nh bnh m tr hoc canaps, c th c chn v n km vi cc ngn tay ca bn. Sandwiches ln: Nu khng ct gim trong gim mt na, nn c ct bng dao ca bn trc khi nng n. Hot Sandwiches: Bt k bnh sandwich nng hoc bnh sandwich m mt c phc v vi nc tht i hi mt con dao v na. Kt thc tt p: Chng hn nh burritos v bnh m khc, trong in c gi trong bnh m dt mng (thng l bnh hoc bnh m pita) c n vi bn tay. Bt k lm y bnh sandwich ri t bnh sandwich tm c n km vi mt ng ba. Shish, kabob: Khai v: Shish kebab c n trc tip t xin ch khi chng c phc v nh mt mn khai v. n ti entre: Gi u ca kabob-shish trong mt tay v s dng cc ng ba ba n ti loi b cc mnh vi nhau. Khi tt c cc thc phm c g b t thanh, t xin lm trng trn cc cnh ca tm ca bn. Lun lun n tht vi dng ca bn Tm: Tm Cocktail: Nu tm ln ang phc v trong mt ly xut pht, chn chng vi mt ng ba ho hoc bt c iu g ng ba c cung cp v cn mt ngm ti mt thi im, ngm vo nc st trc khi cn nhau. Tm ln: Nu tm ln phc v trn mt a vi nc st v khng c ng ba, ly ngn tay ca bn, nhng vo nc st v a vo ming ca bn. Khi n tm vi ui vn gi tm ui v nhng n vo nc st mt ln. n n trong mt vt cn nu n khng phi l qu ln. Nu khng, n trong hai cn. Khng dunk vt cn th hai vo nc st! Sau , loi b cc ui nh bn s h liu hay tm xa rng. Deep-Fried Tm: ui tm chin c c ngha l c n vi cc ngn tay. Tm xin que: Nu n tm xin nng, trt tm ln a (ngay c khi n l mt tm giy ti mt trong nu n). Xin que tm khng bao gi c n nh mt con ch ng. Mn n phng ng: Khi n tm vi phn ui c th l mt phn ca mt s mn n orientail hoc thc n chin xo, loi b cc ui vi mt ng ba v t bn cnh a ca bn hoc trn mt "loi b mn n" ring bit nu c cung cp. Soup:

Nhng mung vo cc mn canh, di chuyn n ra khi c th, cho n khi n l khong hai phn ba y , sau nhm nhi cht lng (khng c slurping) t pha tha (m khng cn lp ton b bt tha vo ming) . l hon ton tt p nghing bt mt cht (mt ln na cch xa c th) c c nhng mung cui cng hoc hai canh. n bnh m trong khi n sp ca bn, khng gi bnh m trong mt tay v tha sp ca bn trong khc. Khi sn sng n cn mt ming bnh m ca bn, t mung trn tm di, sau s dng cng mt bn tay c bnh m ming ca bn.

Sushi:
Ti hu ht cc qun sushi, c phc v s cung cp mt chic khn nng ra tay ca bn bn c th chn sushi vi ngn tay sch. nh, s dng khn lau mt nng. Vi lnh Sushi ca bn, bn s c phc v mt s gng ngm, mt g t nh ca wasabi, v nc tng. n mt ming gng ngm sau mi lot ca sushi lm sch vm ming ca bn. N khng phi l thch hp trn wasabi vi nc st u nnh. ng ch a ca bn vi nhau loi b bt k mnh vn. N c coi l th l! Sushi c ngha l ngn tay thc phm, nhanh chng v ngon. N l thch hp hn n sushi vi bn tay nhng ngi thn hn l vi a, nhng c hai cch c th chp nhn c M. n ton b cun sushi cng mt lc. N khng phi l thch hp n mt phn ca mt ming sushi v t cc phn khc trn a. Mt khi bn chn mt ci g , bn nn n tt c ca n. Ngoi l: Nu sushi ch l qu ln n cng mt lc, cn sushi trong mt na v t phn cn li tr li trn a. Khng nhng phn go trong nhng ming sushi vo nc st u nnh khi n tr nn qu m v c th gy ra sushi sp . n gin ch cn nhng ng u hoc rong bin (Nori) trong nc tng trc khi n. Nu mt ming c trn u trang ca sushi ca bn, t ton b phn trong ming ca bn, gi sushi v vy mt phn c chm vo li ca bn (bin sushi ln ngc). Table manners play an important part in making a favorable impression. They are visible signals of the state of our manners and therefore are essential to professional success. The point of etiquette rules is to make you feel comfortable - not uncomfortable.

Making Restaurant Reservations:

Restaurant reservations are like any other appointment. If you make a reservation, stick to it. Call ahead if youre going to be more than 15 minutes late, and cancel as far in advance as possible if your plans change so that someone else can get a table. Some restaurants take credit card numbers to hold reservations and charge no-show fees.

Dining Etiquette Guide article by Linda Stradley of What's Cooking America.

How to use napkins:

In a restaurant: As soon as you are seated, remove the napkin from your place setting, unfold it, and put it in your lap. Do not shake it open. At some very formal restaurants, the waiter may do this for the diners, but it

is not inappropriate to place your own napkin in your lap, even when this is the case. The napkin rests on the lap till the end of the meal. Don't clean the cutlery or wipe your face with the napkin. NEVER use it to wipe your nose! If you excuse yourself from the table, loosely fold the napkin and place it to the left or right of your plate. Do not refold your napkin or wad it up on the table either. Never place your napkin on your chair. At the end of the meal, leave the napkin semi-folded at the left side of the place setting. It should not be crumpled or twisted; nor should it be folded. The napkin must also not be left on the chair. At a private dinner party: The meal begins when the host or hostess unfolds his or her napkin. This is your signal to do the same. Place your napkin on your lap, completely unfolded if it is a small luncheon napkin or in half, lengthwise, if it is a large dinner napkin. Do not shake it open. The napkin rests on the lap till the end of the meal. The host will signal the end of the meal by placing his or her napkin on the table. Once the meal is over, you too should place your napkin neatly on the table to the left of your dinner plate. (Do not refold your napkin, but don't wad it up, either.)

When to start eating:

In a restaurant: Wait until all are served at your table before beginning to eat. At a private dinner party: When your host or hostess picks up their fork to eat, then you may eat. Do not start before this unless the host or hostess insists that you start eating.

How to use your silverwa re and dinnerw are:

Dinner Setting Photo by Replacement , Ltd.

Use the silverware farthest from your plate first.

Here's the Silverware and dinnerware rule: Eat to your left, drink to your right. Any food dish to the left is yours, and any glass to the right is yours. Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each course. The salad fork is on your outermost left, followed by your dinner fork. Your soup spoon is on your outermost right, followed by your beverage spoon, salad knife and dinner knife. Your dessert spoon and fork are above your plate or brought out with dessert. If you remember the rule to work from the outside in, you'll be fine.

Use one of two methods when using the fork and knife: American Style: Knife in right hand, fork in left hand holding food. After a few bite-sized pieces of food are cut, place knife on edge of plate with blades facing in. Eat food by switching fork to right hand (unless you are left handed). A left hand, arm or elbow on the table is bad manners. Continental/European Style: Knife in right hand, fork in left hand. Eat food with fork still in left hand. The difference is that you don't switch hands-you eat with your fork in your left hand, with the prongs curving downward. Both utensils are kept in your hands with the tines pointed down throughout the entire eating process. If you take a drink, you do not just put your knife down, you put both utensils down into the resting position: cross the fork over the knife. Once used, your utensils (including the handles), must not touch the table again. Always rest forks, knives, and spoons on the side of your plate. For more formal dinners, from course to course, your tableware will be taken away and replaced as needed. To signal that your are done with the course, rest your fork, tines up, and knife blade in, with the handles resting at five o'clock an tips pointing to ten o'clock on your plate. Any unused silverware is simply left on the table.

General social and dining etiquette rules:

Follow whatever dress code is requested on the invitation or suggested by the host/hostess. Arrive at least 10 minutes early unless otherwise specified. Never arrive late! It is proper to bring a small hostess gift, one that the hostess is not obliged to use that very evening. Gifts such as flowers, candy, wine, or dessert, are not good hostess gifts, as the hostess will feel that it must put it out immediately. You must not never expect your gift to be served at the dinner party. At a dinner party, wait for the host or hostess sits down before taking your seat. If the host/hostess asks you to sit, then do. At a very formal dinner party, if there are no name cards at the table, wait until the host indicates where you should sit. The seating will typically be man-woman-man-woman with the women seated to the right of the men. A prayer or 'blessing' may be customary in some households. The dinner guests may join in or be respectfully silent. Most prayers are made by the host before the meal is eaten. Sometimes a toast is offered instead of a prayer. Always join in with a toast. If the host stands up during the toast, also stand up.

Serving tea or coffee signifies that the formal part of the evening is over. Guests may now feel free to leave, or linger if the host or hostess encourages them to do so. After a formal dinner party, a thank you note should be sent to the hostess. Serving food: Food is served from the left. Dishes are removed from the right. Always say please when asking for something. At a restaurant, be sure to say thank you to your server and bus boy after they have removed any used items. Butter, spreads, or dips should be transferred from the serving dish to your plate before spreading or eating. Passing dishes or food: Pass food from the left to the right. Do not stretch across the table, crossing other guests, to reach food or condiments. If asked for the salt or pepper, pass both together, even if a table mate asks for only one of them. This is so dinner guests won't have to search for orphaned shakers. Set any passed item, whether it's the salt and pepper shakers, a bread basket, or a butter plate, directly on the table instead of passing hand-tohand. Never intercept a pass. Snagging a roll out of the breadbasket or taking a shake of salt when it is en route to someone else is a no-no. Always use serving utensils to serve yourself, not your personal silverware. Eating: Do NOT talk with food in your mouth! This is very rude and distasteful to watch! Wait until you have swallowed the food in your mouth. Always taste your food before seasoning it. Usually the hostess has gone to a lot of work making sure the food served is delicious to her standards. It is very rude to add salt and pepper before tasting the food. Don't blow on your food to cool it off. If it is too hot to eat, take the hint and wait until it cools. Always scoop food, using the proper utensil, away from you. Cut only enough food for the next mouthful (cut no more than two bites of food at a time). Eat in small bites and slowly. Do eat a little of everything on your plate. If you do not like the food and feel unable to give a compliment, just keep silent. It is acceptable to leave some food on your plate if you are full and have eaten enough. If the food served is not to your liking, it is polite to at least attempt to eat a small amount of it. It is never acceptable to ask a person why they have not eaten all the food. Don't make an issue if you don't like something or can't eat it - keep silence. Even if you have dietary restrictions, it is inappropriate to request food other than that which is being served by the host at a private function. If you have serious dietary restrictions or allergies, let your host know in advance of the dinner. Do not "play with" your food or utensils. Never wave or point silverware. Do not hold food on the fork or spoon while talking, nor wave your silverware in the air or point with it. Try to pace your eating so that you dont finish before others are halfway through. If you are a slow eater, try to speed up a bit on this occasion so you dont hold everyone up. Never continue to eat long after others have stopped.

Once used, your utensils, including the handles, must not touch the table again. Always rest forks, knives, and spoons on the side of your plate or in the bowl. Table Manners: Unfold your napkin and place it on your lap. When you are finished, place it loosely on the table, not on the plate and never on your chair. Keep elbows off the table. Keep your left hand in your lap unless you are using it. Do not talk with your mouth full. Chew with your mouth closed. Guests should do their best to mingle and make light conversation with everyone. Do not talk excessively loud. Give others equal opportunities for conversation. Talk about cheerful, pleasant things at the table. Don't clean up spills with your own napkin and don't touch items that have dropped on the floor. You can use your napkin to protect yourself from spills. Then, simply and politely ask your server to clean up and to bring you a replacement for the soiled napkin or dirty utensil. Loud eating noises such as slurping and burping are very impolite. The number one sin of dinner table etiquette! Do not blow your nose at the dinner table. Excuse yourself to visit the restroom. Wash your hands before returning to the dining room. If you cough, cover your mouth with your napkin to stop the spread of germs and muffle the noise. If your cough becomes unmanageable, excuse yourself to visit the restroom. Wash your hands before returning to the dining room. Turn off your cell phone or switch it to silent or vibrate mode before sitting down to eat, and leave it in your pocket or purse. It is impolite to answer a phone during dinner. If you must make or take a call, excuse yourself from the table and step outside of the restaurant. Do not use a toothpick or apply makeup at the table. Say "Excuse me," or "I'll be right back," before leaving the table. Do not say that you are going to the restroom. Whenever a woman leaves the table or returns to sit, all men seated with her should stand up. Do not push your dishes away from you or stack them for the waiter when you are finished. Leave plates and glasses where they are. Wine: Never turn a wine glass upside down to decline wine. It is more polite to let the wine be poured and not draw attention. Otherwise, hold your hand over the wine glass to signal that you don't want any wine. Hold your wine glass by the stem, not the rim. See How To Successfully Taste Wine - Wine Tasting Basics. Where a different wine is served with each course, it is quite acceptable to not finish each glass.

Dividing or sharing the restaurant bill with others:

Always assume that if youre dining in a group of more than 6 people (3 couples), that the check is going to be divided evenly among everyone. When dining when other couples, if you know you are going to ask for a separate check, tell the server before you order so that the process is simplified later.

Take into account any significant ($15 or more) price differences in orders. If someone only orders soup and everyone else orders 2 to 3 courses, its not fair to make them pay the same. If there are a couple people not drinking alcohol while the rest of the group is, separate the beverage total to take this into account and dont overcharge the non-drinkers.

Proper tipping etiquette in a restaurant:

At a restaurant, always leave a tip. Tips can vary from 15% to 25%. Waiter: 15% to 20% of the bill; 25% for extraordinary service Wine steward: 15% of wine bill Bartender: 10% to 15% of bar bill Coat check: $1.00 per coat Car attendant: $2.00 to $5.00 Remember that the amount you tip reflects the total price before any coupons, gift certificates, etc. Just because you get a discount, does not mean that your server did not serve up the full order. If the owner of the restaurant serves you himself, you should still tip him. He will divide the tip among those who work in the kitchen and dining room.

Specific food type etiquette guide:

Appetizers, Hors d'oeuvres, Canapes: Food that is served at a cocktail party or during a pre-meal cocktail hour is intended to be eaten with the fingers. This includes olives, pickles, nuts, canapes, deviled eggs, and chips. Artichokes: It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now. Pull off a leaf, holding it by the pointed end. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke). Just before you get to the very center, leaves will become almost white with purple tips. Be careful of these leaves because their purple ends are prickly. When the leaves are pulled, you will be left with the base, the heart, crowned with a fuzzy patch. You have now reached the best part of all, the very reason for eating artichokes: the heart. Carefully scoop away the fuzzy stuff with your knife or spoon (though a properly prepared artichoke will already have the choke removed). With knife and fork, cut bites from the heart like pieces of prime fillet.

If you're provided with a dip such as a vinaigrette or mayonnaise, put a small part of the edible portion of the leaf in the dip and scrape with your teeth as directed above. Don't overdo it on the dip or you won't taste the artichoke. Asparagus: Most etiquette books say that you can eat whole asparagus spears, without a sauce, by picking up with your hand. However, if you do this at a restaurant or dinner party, you will draw strange glances. Be safe and use your knife and fork to cut and eat them. Only pick asparagus up with your hands if the hostess does. Avocado: If the avocado is served in its shell, it is eaten with a spoon. If it is sliced on a plate or in a salad, eat it with a fork. Bacon: Bacon can be consider finger food if it is dry, crisp and served whole. If bacon is broken into pieces, served in thick slices, or cooked but still limp, it should be eaten with a knife and fork. The rule is simply that bacon with any fat on it should be eaten with a knife and fork. Berries: Generally, eat berries with a spoon, whether they have cream on them or not.

Bread: Use your fingers to remove bread from the serving plate. When a bread and butter plate is on the table, use it appropriately. Break slices of bread, rolls and muffins in half or in small pieces never larger than one bite. Butter each bite at a time. Small biscuits do not have to be broken. It is never appropriate to cut a roll with a knife. When the rolls are served in a basket, take one, and always pass the basket to your right. Place the roll on the break plate, which is located on the left side. Never tear your roll in half or into many pieces. Use your own butter knife and the butter on your plate; buttering should be done on the plate or just above it. Use your butter knife for spreading and not as the butter server. The butter knife remains on the bread and butter plate at the end of the meal. Caviar: To preserve the full flavor of caviar, scoop it out using mother-of-pearl utensils, and NEVER use a metallic spoon metal oxidizes the eggs), which will create an unwanted (and pretty horrid) metal bite. If necessary use a wood or plastic spoon. Dont mush caviar up while youre serving yourself or other, lift the spoon carefully. Caviar should be scooped from the container vertically from top to bottom to avoid crushing the egg. If caviar is passed to you in a bowl or crock with its own spoon, serve a teaspoonful onto your plate. As the following accompaniments are offered, use the individual serving spoon in each to take small amount of minced onion and sieved egg whites and yolks, as well as a few lemon slices and a couple of toast points. Assemble a canap to your taste with a knife, then use your fingers to lift it to your mouth. If you're at a cocktail party or reception, where prepared caviar canaps are being passed on trays, simply lift one off the plate and pop it into your mouth.

When served caviar as an hors d'oeuvre, no matter how much you might be tempted by its luscious flavor. It's considered bad taste to eat more than an ample serving of about two ounces, or about two spoonfuls. Cheese: Informal Meal: When sliced cheese is served as an accompaniment to a dish, such as apple pie, it is eaten with a fork. Appetizer: If cheese is served as an appetizer, such as cubes on toothpicks, it is eaten with fingers. If served a wedges of cheese, such as on a cheese plate, a slice of cheese is cut from a wedge, placed on a cracker, and brought to the mouth with the fingers. Chicken: It once was acceptable to pick up food on a bone, such as chicken, if it could be held with two fingers. I don't recommend that you do this in a public setting. When dining at the restaurant or in a public place, chicken should always be eaten with a fork and knife. If you are at an informal barbecue, in the fast food restaurant where you bought the chicken, and/or at your own home, it is perfectly acceptable to eat chicken with your fingers. Clams and oysters in the half shell: Hold the shell with the left hand and lift the clam out using your oyster fork. Corn on the Cob: Corn on the Cob is usually not served in a formal setting, but if it is, it is perfectly acceptable to pick it up and eat it.

Crab, shrimp and lobster cocktails: These are always eaten with a cocktail fork. Crab/lobster claws: Crack them with a nutcracker and the meat taken out with an miniature or oyster fork. French Fries: In a fine dining restaurant, use your knife and forks. When dining at a dinner party and the setting is very formal, you should use a fork. The best tactic is to watch what your host or hostess does, then do the same. In the vast majority of eating situations in the United States, French fries are eaten with the hands. It doesn't matter which hand. If served with a hamburger in a casual atmosphere, use your fingers and pick up a whole French Fry. Exception: If they are covered with something (like cheese, gravy, chili, etc.), they are considered utensil foods (use your fork). Olives: Generally, olives are considered a finger food. It is perfectly acceptable to pick up and eat an olive with your fingers. Remove pit with your fingers. If you prefer not to use the finger method, use a small fork to stab olive and remove olive from your mouth. Depending on your dining situation, you can either choose to eat olives or leave them on the plate. If you are on a job interview, dont eat them. Also, in a highly formal dinner, dont eat them unless you host or hostess does. The best tactic is to watch what your host or hostess does, then do the same. Emily Post indicates that, where olives are part of a salad, they are treated like the rest of the salad and taken in by fork and the pit deposited on the fork to return.

Pasta or Spaghetti: The perfect method for eating spaghetti or other long stringy pasta is to twirl it around your fork. Use a spoon to help if needed. It is also acceptable to cut pasta with a knife and fork. You can get some leverage by turning the pasta while holding the tines of your fork against the edge of your plate. It's even correct to neatly cut the pasta if twirling is too hard. What is undeniably bad manners is slurping in a mouthful of trailing pasta without benefit of twirl or knife. It's often loud, and it's never pretty. If possible, serve warm pasta in warm, shallow bowls instead of on dinner plates. The sides of the bowl aids in turning pasta noodles on the fork. Pineapple: Use a knife and fork to eat fresh pineapple slices.

Potatoes: Baked potatoes are most often served already slit. If not, cut across the top with a knife, open the potato wider with your fork, and add butter or sour cream and chives, salt, and pepper. You may eat the skin as you go along. Don't take the insides out and put the skin aside (or take the foil off). Eat it by scooping out the insides bite by bite. Risotto: Using a fork or a spoon, push the grains of cooked rice out slightly toward the edge of the bowl, eating only from the pulled out ring of rice. Continue spreading from the center and eating around the edges in a circle. This will keep the risotto hot as you enjoy your risotto. Salad: If you are served large pieces or a whole wedge of lettuce, cut one bite at a time, using the knife provided. If the salad is served before or after the main course, use the smaller fork. If the salad is considered the main course, use the entre fork (large fork). Sandwich: Small Sandwiches: Such as tea sandwiches or canaps, may be picked up and eaten with your fingers. Large Sandwiches: If not cut in halve, should be cut with your knife before lifting and eating. Hot Sandwiches: Any hot sandwich or open-face sandwich that is served with a gravy requires a knife and fork. Wraps: Such as burritos and other sandwiches in which the filling is wrapped in thin flat bread (usually tortillas or pita bread) are eaten with the hands. Any sandwich filling that falls from the sandwich to the plate is eaten with a fork. Shish-kabob: Appetizers: Shish kebab are eaten directly from the skewer only if they are served as an appetizer. Dinner Entree: Hold the tip of the shish-kabob in one hand and use the dinner fork to remove the pieces with the other. When all the food has been removed from the stick, place the emptied skewer on the edge of your plate. Always eat the meat with your utensils Shrimp:

Shrimp Cocktail: If large shrimp are served in a stemmed glass, pick them up with an oyster fork or whatever fork is provided and bite off a mouthful at a time, dipping into the sauce before each bite. Large Shrimp: If large shrimp are served on a platter with sauce and no fork, pick up with your fingers, dip into sauce and put to your mouth. When eating shrimp with the tail still on, hold the shrimp by the tail and dip it into the sauce once. Eat it in one bite if it is not too large. Otherwise, eat it in two bites. Do not dunk the second bite into the sauce! Then discard the tail as you would olive pits or toothpicks. Deep-Fried Shrimp: Tail-on deep-fried shrimp is meant to be eaten with the fingers. Skewered Shrimp: If eating shrimp on a skewer, slide the shrimp off onto a plate (even if it is a paper plate at a cook out). Skewered shrimp should never be eaten like a corn dog. Oriental Dishes: When eating shrimp with the tail that are part of some orientail dishes or fried foods, remove the tail with a fork and set to the side of your plate or on a separate "discard dish" if one is provided. Soup: Dip the spoon into the soup, moving it away from the body, until it is about two-thirds full, then sip the liquid (without slurping) from the side of the spoon (without inserting the whole bowl of the spoon into the mouth). It is perfectly fine to tilt the bowl slightly (again away from the body) to get the last spoonful or two of soup. To eat bread while eating your soup, don't hold the bread in one hand and your soup spoon in the other. When ready to eat a bite of your bread, place the spoon on the under plate, then use the same hand to take the bread to your mouth.

Sushi:
At most sushi bars, the waitress will offer a hot towel to wash your hands so you can pick up sushi with clean fingers. At home use hot washcloths. With your Sushi order, you will be served some pickled ginger, a small mound of wasabi, and soy sauce. Eat a slice of pickled ginger after each variety of sushi to cleanse your palate. It is not proper to mix the wasabi with the soy sauce. Don't rub your chopsticks together to remove any splinters. It is considered rude! Sushi is meant to be finger food, quick and tasty. It is preferable to eat sushi with ones hands rather than with chopsticks, but both ways are acceptable in America. Eat the whole sushi roll at once. It is not appropriate to eat part of a piece of sushi and place the other piece back on a plate. Once you have picked something up you should eat all of it. Exception: If the sushi is just too big to eat at once, bite the sushi in half and place the remainder back on the plate. Do not dip the rice portion of the sushi pieces into the Soy sauce as it becomes too moist and can cause sushi to fall apart. Simply dip the topping or the seaweed (Nori) in the soy sauce before eating. If a piece of fish is on top of your sushi, put the whole portion in your mouth, holding the sushi so the fish part touches your tongue (turn sushi upside down).

http://whatscookingamerica.net/Menu/DiningEtiquetteGuide.htm
CCH THC TABLE trong nn vn ha khc nhau GIA ANH V VIT NAM Mi quc gia c s hu mt nn vn ha. Nh trit hc ngi Scotland David Hume vit: "Vn ha sau , l hng dn tuyt vi ca i sng con ngi". ng l bit vn ha ca mt quc gia, c hiu lc, dn n s hiu bit linh hn ca nc v ngi dn. C nhiu hnh thc vn ha nh ngh thut, m nhc, thc phm, vn hc, vv. Tuy nhin, mt trong nhng ngi m ti ang quan tm n nhiu nht l vn ha m thc ca Vit Nam v Anh. kin thc ca ti, ti mun hin th cc tnh nng ni bt theo cch bng gia hai nn vn ha khc nhau c

bit, trong s cc nn vn ha nh hng v vn ha phng Ty ni chung. C mt s tng ng v khc bit trong cch bng gia Anh v Vit Nam. Phn 1: S tng ng trong cch bng gia Vit Nam v Anh Mc d Ty v pha ng c mt khong cch v a l, s xut hin mt s im thng thng khi chng ti kt hp hai nn vn ha vi nhau. Ti tm thy mt s im tng ng gia Vit Nam v Anh trong cc hnh vi i vi cch bng trong khi n. Ngu nhin, c hai nn vn ha thc hin mt s quy tc buc khch phi tun theo. V d, bn nn trnh ni chuyn vi thc n trong ming, slurping thc phm hoc n ung ln, m ming khi nhai v cui cng, chn thc phm ca rng vi mng tay. Cc hiu trng c a vo cc khch hng vi mc ch gi php lch s v tn trng ton b cc my ch (ESS) Phn 2: S khc bit trong cch bng gia Vit Nam v Anh khc bit u tin l lm th no s dng cc cng c n ung trong khi n. Vit Nam, trn bn, t nht, bn cn phi t ba cng c c sn l rt cn thit bt u mt ba n bao gm c tha, bt v a. Ti Anh, khc nhau, h ch s dng mung, na, dao, khn n, tm cho vic n ung. im th hai phn bit gia Vit Nam v Vng quc Anh theo cch bng l bng thit lp c nhn thy thng qua thi quen n ung ca mi nn vn ha. Ti Anh, bn ang mt ba tic ti, ch i cho n khi my ch lu tr ca bn (ESS) bt u n hoc ch ra bn nn lm. Ti Vit Nam, bn nn ch cho n khi bn ang cho thy ch ngi ca bn ti bn v c bit, ngi cao tui ngi trc khc c coi nh l mt cch tt ca ngi Vit Nam. Bn cnh , khi bn ang ngi trn bn n, bn nn cc cng c bn phi. V d, Anh, ng ba c t chc tay tri, dao l bn phi ct thc n v gip mang thc n n bn n. Soup nn c spooned i t bn. Nghing t i t bn. Nhng Vit Nam, bn nn c t chc a tay phi v mung trong tay trong khi n m ch lm cho bn d dng khi bn ang n. Mt, ngi Vit Nam nh gi cao rt nhiu v thi ca khch sn khc khi ngi trn bn n. Cc hnh vi ca ngi nui nn mi nhng ngi khc n trc khi n v thc ung cho nhng ngi khc. Nghi thc ny c coi nh l mt php x giao lch s ca vn ha Vit Nam. Thay vo , Nu bn ang tham gia mt ba tic ca ngi Anh, bn khng nn t khuu tay ca bn trn bn cho n khi sau khi tt c cc kha hc c loi b. Tuyt i, bn khng bao gi da vo khuu tay ca bn v gi t th thng ng. Khi bn n xong, tha sp, tha c ph, v tha mn trng ming nn c t trn cc tm bn hoc a, khng bao gi chng trong bt, chn. Hn na, bn khng y a ca bn hoc ngn xp cc mn n ca bn. bn t dao v na vi nhau trong "04:20" v tr nh tm ca bn l mt ng h, vi con dao v ng ba bn ngoi vo bn trong hoc t dng c bn cnh nhau gia ca bn tm, tines ng ba xung, dao li sc nt, quay vo bn trong v pha ng ba. Ti Vit Nam, a nn c t trn bn hoc mt chic a cn li sau mi ln ung hoc khi ph v ung v ni chuyn. Cc ba n c phc v theo phong cch gia nh. Khi bn di chuyn cc mn n ca bn n ni khc, bn nn thng qua cc mn n ca bn vi c hai tay. Bn nn c gng hon thnh tt c mi th trn a ca bn. Khi bn n xong, ngh ngi i a ca bn trn u trang ca va la ca bn. c bit, bn che ming khi s dng mt cy tm.s khc bit trong cch bng xem nh l c tnh khc bit vn ha ca hai quc gia c bo tn qua hng ngn nm ca nhiu th h. Trong kt lun, mi quc gia, thm ch tng khu vc trong cng mt quc gia thit lp cc tiu chun ring ca bng cch, chu nh hng bi nhiu yu t. One bng cch cho thy trnh hc vn ca mnh, tng lp x hi v mt s im ca nhn vt ca mnh. V vy, hc tp vn ha l rt cn thit v nn c khuyn khch cho tt c cc nc trn th gii ABLE MANNER IN DIFFERENT CULTURES BETWEEN BRITAIN AND VIETNAM Each country has an own its culture. Scottish philosopher David Hume wrote : " Culture then, is the great guide of human life ". It is true that knowing the culture of a country is, in effect, a guide to understanding the soul of that country and its people. There are many forms of culture such as art, music, food , literature, so on. Nevertheless, one of those which I am interested in the most is the food culture of Vietnam and Britain. By my knowledge , I would like to show the outstanding features in table manner between two different cultures in particular, among the orient culture and western culture in general. There are some similarities and differences in table manner between Britain and Vietnam. Part 1 : The similarity in table manner between Vietnam and Britain Although western and eastern have a distance in geography, there will appear some common points when we mix two cultures together. I found some similarities between Vietnam and Britain in the behaviors toward table manner while eating. Incidentally, both the two culture made some rules obligate the guests to obey . For instance, you should avoid talking with food in mouth, slurping food or eating loudly, opening mouth while chewing and lastly, picking food out of teeth with fingernail. These principals have been put to the guests with the aim at keeping the politeness and respecting the host(ess) entirely. Part2: The difference in table manner between Vietnam and Britain The first difference is how to use eating tools while eating . In Vietnam, on the table , at least , you need to place three available tools which are very necessary to start a meal including bowl, spoon and chopsticks. In Britain, differently , they only use spoon, fork , knife, napkin, plate for eating. The second point to distinguish between Vietnam and the UK in table manner is table setting which is seen through eating habits of each cultures. In Britain, you are at a dinner party, to wait until your host(ess) starts eating or indicates you should do. In Vietnam , you should wait until you are showed your seat at the table and specially, the elderly people sit before the other that is considered as a good manner of Vietnamese . Besides , when you are sitting on eating table , you should take the tools right. For example, in Britain , the fork is held in the left hand, the knife is in the right to cut food and to help carry food to the fork. Soup should be spooned away from you. Tilt the bowl away from you. But in Vietnam, you should be held chopsticks in right hand and spoons in the other hand while eating that only make you easy when you are eating. Another , the Vietnamese appreciates very much about the guest's attitude to the other when sitting on eating table. The behavior of one cultured person should invite others to eat before eating and pour drinks for others. This etiquette is regarded as a polite etiquette of Vietnamese culture. Instead, If you are participating in a party of The British , you shouldn't put your elbow on the table until after all courses have been cleared away. Absolutely , you never lean on your elbow and keep your posture erect. When you are finished eating , soup spoons, coffee spoons , and dessert spoons should be placed on the side plate or saucer, never leave them in the bowl , cup. Moreover, you do not push your plate or stack your dishes . you place your knife and fork together in the " twenty past four " position as if your plate were the face of the clock, with the knife on the outside and the fork on the inside or place the utensils side by side in the middle of your plate , fork tines down, knife to the right , sharp blade turned inward toward the fork. In Vietnam, chopsticks should be placed on the table or a chopstick rest after every few mouthfuls or when breaking to drink and speak. Meals are typically served familystyle. When you move your dishes to the other place , you should pass your dishes with both hand. You should try to finish everything on your plate. When you are finished eating , rest your chopsticks on top of your rice bowl. Especially, you do cover your mouth when using a toothpick. The difference in table manner considered as the cultural distinct characteristic of two countries has been preserving through thousand of years of many generations. In conclusion, Each country , even each area in the same country sets up private standards of table manner , influenced by many factors. One 's table manner reveals his educational level , social class and some points of his character. Therefore , cultural learning is very necessary and should be encouraged to all countries around the world

vietnam Member 52

Dani:

I hope you don't mind I changed layout of the text to be easier to read. It's very interesting text, indeed. I was not supprised in the differences at all, I just fear I won't know to use chopsticks properly when I eat in some of countries where they are like the fork and knife for us but I hope some of the natives will help me though, and I won't look like not well

educated,

I like to put importance on this part of the text which I found as a necessery manner on the dinning table: Instead, If you are participating in a party of The British , you shouldn't put your elbow on the table until after all courses have been cleared away. Absolutely , you never lean on your elbow and keep your posture erect. When you are finished eating , soup spoons, coffee spoons , and dessert spoons should be placed on the side plate or saucer, never leave them in the bowl , cup. Moreover, you do not push your plate or stack your dishes . you place your knife and fork together in the " twenty past four " position as if your plate were the face of the clock, with the knife on the outside and the fork on the inside or place the utensils side by side in the middle of your plate , fork tines down, knife to the right , sharp blade turned inward toward the fork. If you can post the source of this text will be very much apprieciate.