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Love it or hate it? There is much-hype and renewed interest in  fine dinning rules of  etiquette & setting a proper formal table! Self-esteem is paramount; always project a positive self-assured confidence.  




For this reason I opted to review some fundamental rules of  Snob-Dinning Etiquette should you ever find your self invited to a formal dinner these few tips may save you much embarrassment.


Keep in mind that dinning etiquette varies from country to country and differs within varied cultures. For my purposes I will be addresses some USA and British fine dinning principles. Formal dining may take place at a ennobled ball, restaurant or fancy-pansy dinner party. Ordinarily there is a five course meal during formal dining occasions, however there can be several more courses depending upon the occasion and your hostess/host.

Utensils

First, hold your 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.

Never use excessive force; apply just enough leverage and guidance, as you cut your food. Cheating is allowed coyly assess other dinners at the table if you have a memory lapse & forget what to do in a particular situation. The following are two styles of using utensils:


* Zigzag method (North American Style) and European Style.

North American Style

Common sense dictates that your utensil should be used with dominant hand. 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. It might be very difficult to cut some types of foods, such as tough chops or steak, use your judgment when it comes to using your 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 allows you to hold the meat in place while your right hand handles your 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.  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. requiring skill & practice.

European Style

European Style also known as the Continental Style 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 . 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. The European method is more relaxed & permits you to use your knife in more situations. With the European technique you may use a little piece of bread to ease a morsel onto your fork. American Style or European Style , it's important to never cut more than two bites at a time.

Dirty utensil placement

Multiple etiquette rules could be applied on proper placement of utensils once used. For myself the fundamentals are sufficient. Your used utensils should never touch the surface of the table. Make sure your fork and knife are well balanced on the plate when pausing for a drink. For an extended pause make sure you place your fork on the left and the knife on the right, so that they crossover the center of your plate.

The soup bowl, the shrimp cocktail, or the teacups are all presented with a plate underneath; they are there for this reason; use them to place dirty utensils upon. Never leave dirty utensils in non-flat dish when the busboy comes to clear the table. 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.

These are just the bare essentials of fine dining etiquette if you wish to learn more you may want to hire a professional.

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© by Tiease D. Deutsch  2/11/2012  
    Fashion Consultant/Artist/Author/Nurse