TABLE etiquette

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By Jasmine Bugli

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新細明體:

1 Table Manners And Etiquette

Wingdings:

2 Tips 1. Put your napkin on your lap. Unfold it, but don't spread it. 2 Use outside fork for first course, unless soup is served, then use the outside spoon. 3 When you are finished with the course, place your fork at the right end of your plate, using a slight diagonal. This signifies that you are done. For a soup course or another course that uses a wide bowl, place the spoon on the plate below the bowl. If a shallow bowl is used, place the spoon on the bowl in the same manner as a fork on a plate. 4 Continue by using the new outside fork. If the course requires a knife, use the knife farthest to the right. 5 Use fork closest to your plate to eat your entrée. The spoon and fork at your plate's head are for dessert. 6 Drink water from the largest glass at your setting. 7 Drink red wine from the big bowled glass; drink white wine from the narrower bowled glass. 8 If a little bowl of water is on the table, or appears with the dessert, wash the tips of your fingers in it. Dry them on your napkin. 9 Refold your soiled napkin when you leave the table

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3 Dinner plate Side plate Quarter/dessert plate Water glass Wine champagne Dessert spoon Knife fork Dinner napkin

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4 The Table Setting Silverware Dessert Spoon Soup Spoon Butter Knife Dinner Fork Dinner Knife Salad Fork

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5 The Table Setting For dinner Side Plate Dinner Plate Soup Bowl

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6 Simple lay out

The Table Setting:

7 Place the napkin on your lap. If it is small – unfold it completely. If it is big – fold it in half, lengthwise. The napkin stays on your lap the whole time. If you need to leave the table during the meal, place your napkin on your chair as a signal to your server that you will come back. Using the napkin Once the meal is over, you too should place your napkin loosely on the table to the right of your dinner plate. It should not be crumpled or twisted, which reveal untidiness or nervousness.

The Table Setting:

8 Sit up fairly straight. Keep your elbows in. Spread your napkin on your lap when you are seated . Large dinner napkins are half-folded, small napkins opened full-size. At the end of the meal, leave the napkin semi-folded at the left side of the place. . Removing Things From your mouth - The general rule for removing food from your mouth is that it should go out the same way it went in. and a piece of bone discovered in a bite of chicken should be returned to the plate by way of the fork. Fish is an exception to the rule. It is fine to remove the tiny bones with your fingers, since they would be difficult to drop from your mouth onto the fork. If you need to spit out a fatty piece of meat, spit it into your napkin, so that you can keep it out of sight. Try and use paper napkins. Accidents 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. How to use napkins on the dinning Table

Simple lay out :

9 To start with, the fork is on the left side of the plate and the knife is on the right side. 1. How to use knife and fork Don't stick your elbows out! Learn to keep them in against the sides of the body. Otherwise you might knock your neighbor! 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). 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.

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10 To cut into items on your plate, pick up and hold your knife in your right hand . The index finger is mostly straight and rests near the base of the top, blunt side of the blade. The other four fingers wrap around the handle. 2.

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11 Hold your fork in your left hand . The tines (prongs) face away (downward) from you. The index finger is straight, and rests on the back-side near the head of the fork,(but not so close you are in danger of touching the food.) The other four fingers wrap around the handle. 3.

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12 Bend the wrists, so that your index fingers are pointing down towards your plate . This makes the tip of the knife and fork also point towards the plate somewhat. 4

To cut into items on your plate, pick up and hold your knife in your right hand. The index finger is mostly straight and rests near the base of the top, blunt side of the blade. The other four fingers wrap around the handle. :

13 Hold the food with the fork, by applying pressure through the index finger . Cut with the knife, in the same way. 5

Hold your fork in your left hand. The tines (prongs) face away (downward) from you. The index finger is straight, and rests on the back-side near the head of the fork,(but not so close you are in danger of touching the food.) The other four fingers wrap around the handle. :

14 Bring smallish bits of food to your mouth with the fork . Repeat. (If you must angle the item, or lips/ teeth, to get it into your mouth if it is too large.) 6

Bend the wrists, so that your index fingers are pointing down towards your plate. This makes the tip of the knife and fork also point towards the plate somewhat. :

15 Try laying the utensils down both together at an angle when finished, at a 11 o'clock to 4 o'clock positioning . This is much more desired than upside down, laying off the plate, or on the sides, like a bridge. Only do this when finished with the meal, during the meal for a pause place the fork and knife in a X formation on the plate. this signals the waiter that you are not finished. 7

Hold the food with the fork, by applying pressure through the index finger. Cut with the knife, in the same way. :

16 Rice and small items are picked up by the fork in a slight scooping manner, rather than stabbing at . (Always exceptions, something that rolls is difficult to stay on the fork.)

Bring smallish bits of food to your mouth with the fork. Repeat. (If you must angle the item, or lips/ teeth, to get it into your mouth if it is too large.) :

17 To start with it, first is to have one of your hand to scope almost half of the spoonful of rice. Fork in the left hand and spoon in the right Use of fork and spoon

Try laying the utensils down both together at an angle when finished, at a 11 o'clock to 4 o'clock positioning. This is much more desired than upside down, laying off the plate, or on the sides, like a bridge. Only do this when finished with the meal, during the meal for a pause place the fork and knife in a X formation on the plate. this signals the waiter that you are not finished. :

18 Finish Never let the knife, fork or spoon touch the table after you started eating.

Rice and small items are picked up by the fork in a slight scooping manner, rather than stabbing at. (Always exceptions, something that rolls is difficult to stay on the fork.) :

19 Dinner Table Etiquette - the Do's! Once seated, unfold your napkin and use it for occasionally wiping your lips or fingers. At the end of dinner, leave the napkin tidily on the place setting. It is good dinner table etiquette to serve the lady sitting to the right of the host first, then the other ladies in a clockwise direction, and lastly the gentlemen. Hold the knife and fork with the handles in the palm of the hand, forefinger on top, and thumb underneath. Whilst eating, you may if you wish rest the knife and fork on either side of the plate between mouthfuls. When you have finished eating, place them side by side in the center of the plate. It is quite acceptable to leave some food to one side of your plate if you feel as though you have eaten enough. On the other hand, don't attempt to leave your plate so clean that it looks as though you haven't eaten in days! Desserts may be eaten with both a spoon and fork, or alternatively a fork alone if it is a cake or pastry style sweet. Always make a point of thanking the host and hostess for their hospitality before leaving. It is good dinner table etiquette to send a personal thank you note to the host and hostess shortly afterwards

To start with it, first is to have one of your hand to scope almost half of the spoonful of rice. :

20 Don'ts! NEVER start eating before a signal from the host to do so. Wait until all are served before beginning to eat. Loud eating noises such as slurping and burping are very impolite. The number one sin of dinner table etiquette! Talking with one's mouth full. is not only unpleasant to watch, but could also lead to choking! Definitely not a good idea! Don't stretch across the table crossing other guests to reach food, wine or condiments. Instead ask a guest sitting close to pass the item to you . Never chew with your mouth open. Never talk with food in your mouth. Never put too much food in your mouth. Never mash or mix food on your plate. Do not blow on hot food or drink. Never use your fingers to push food onto your spoon or fork . Picking teeth (unless toothpicks are provided) or licking fingers are very unattractive! The only exception to the latter is when eating meat or poultry on the bone (such as chicken legs or ribs). In which case, a finger bowl should be provided. Using silverware when talking on the table sends a awful signal Don't forget to put your hand bag under the table or just under the chair. Don’t make noise while using the silver ware.

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21 Types of Glasses & it’s use

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22 Buffet lunch table

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23 posture at a buffet

Types of Glasses & it’s use:

24 posture on the table. Sit up straight with your arms near your body. Don’t put your elbows on the table.

Buffet lunch table:

25 Posture

posture at a buffet:

26 When you have finished When you leave the table at the end of the meal, place your napkin loosely next to your plate.

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