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Dining Etiquettes
Chittaranjan Das

Topics

Dining styles Formal table setting How to use a Napkin Having soup?? Holding your cutlery Starting the food Arms and Posture Know your glassware Knife and fork positions

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Dinning Style

Types of dining styles American Style European style (OR) Continental Chinese Indian Japanese etc.,

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Formal Table Setting

Solids

b d
Liquids White Wine glass Water glass

Desert spoon Cake fork Bread knife

Wine glass (Red)

Food is served from left

Dishes removed from right

After meal glass Soup Bowl Appetizer fork

Salad fork Dinner fork

Soup spoon Salad plate Service plate Dinner Knife

Always begin eating with the flatware farthest from the plate
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How to use a Napkin??

Cocktail napkins ( 4) Tea serviettes (12) Luncheon napkins (14-16) Dinner napkins (22-26)

Luncheon Napkin Usage

Luncheon Napkins are small Open it up whole and place it on your lap

Dinner Napkin Usage Napkins are unfolded below the table Fold of the Napkin goes towards the waist

Easy to lift the corner of the napkin to wipe your mouth

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Taking a break??
Resting Position

OR

Place it on the chair back

Place it on the chair

Under no circumstance does the napkin touches the table top unless, the dining is finished

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Having Soup??
Dip the spoon away from you Slip the soup from the side not the point Rest the spoon in the bowl when you pause When finished, place the spoon on the saucer or plate beneath the cup or bowl Dont leave the spoon in the bowl or cup

Accessories
Bouillon Spoon
(spoon with a round bowl) , ideal for clear soups

Oval Spoon
ideal for creamy and hearty soups

Flat soup bowl

Round soup bowl

Tilted soup bowl

Chinese Soup spoon

Cream soup Bowl/ Two handled bowls
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Soup Mug

Holding your cutlery Knife and Spoon

Hold your spoon like a pencil

Hold your spoon and knife on your palms that they are in a balanced position

Knife: the index finger is placed on the joint between the handle of the knife and the blade of the knife Used for meat, entree, vegetable, etc

However an exception

Fish knife: is held as if holding a pencil, so that Ensures to remove bones, skin or any part of the fish course

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Starting the food

Stage 1
Both European and American styles start the same way

Fork in your left hand with tines face down with index finger along the back Knife on the right hand with blades facing down with index finger along the back

Stage 2
European While eating, spear the fork Push using the knife onto the fork American Place the knife on the upper edge of the plate Transfer the fork to the right hand Hand goes over the lap Place the food into your mouth with the tines facing upwards
Fork remains in the left hand Place the food in your mouth with the tines facing down

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Switching back and forth is done many times

Arms and Posture

Do not slouth Do not bend

Resting in between food American European

Things to avoid

Never Slouth OR No elbows on the table OR Forearms on the table

Hands always below the table

Hands and wrists always stay above the table

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Glass ware
White wine glass Is placed closest to the plate Is had with your appetizer or first course

Red wine glass Is placed directly behind the white wine glass Has a larger bowl

Water glass Is placed behind the white + red wine glass Is a much larger goblet

Champagne glass Is placed at the back May or may not be placed Served with dessert

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Silent Service code Resting position

American
Not quite done!!

European

American rest position: Place both the knife and fork with slight space in between them They are the right side of the plate

European Rest position: Place both the knife and fork in a criss cross manner

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Silent Service code Finished Position

American European

Am all done!!

American and European styles are the same Placed in 20 after 10 position Fork tines can be placed UPWARDS or DOWNWARDS The blade of the knife SHOULD always face inwards

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Buen apetito! Mahlzeit!

Hyv ruokahalua!

Buon appetito! appetito!

Smacznego! Smacznego!

Bon apptit !
Smaklig mltid! mltid! ! Gero apetito! apetito!

Smakelijk eten! eten!

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