The Art of Fine Dining

You should cut only two pieces of meat at a time.

After you have served yourself you should place the serving spoon and fork side by side on the platter.

In the rest position (for right-handers), the fork and knife are crossed with the knife handle on the right and the fork handle on the left. The fork is on top. The prongs of the fork are pointed down.

When you are finished you should put your silverware back on the table as it was before you started.

When most of the soup is eaten, tip the soup plate toward you, and fill the spoon by tipping it away from you and moving it away from you.

The napkin can be tied around your neck, to keep your clothes clean.

The soup spoon is held with your thumb on top.

When a left-hander holds their fork in their right hand the prongs should always be down.

When holding a fish knife, the handle should be inside your hand.

After cutting meat, place the knife across the edge of the dinner plate.

When eating only with the fork, place it, prongs up, on the plate when you are finished.

Always break the bread with your fingers.

When holding a meat knife, the handle should be inside your hand.

Servers serve from the diner’s left and clear from the diner’s right.

Servers crumb the table with a table crumber before the main course.