Saturday, August 18, 2007

TABLE MANNERS--PART 2

Remember that these are etiquette techniques designed for a formal setting, such as a high-end restaurant, and do not apply to all situations of consuming food.

how to hold utensils

Before we begin, remember that these tips are for general use; more sophisticated techniques can be acquired, with time and experience. First, it is important to hold the 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.

Do not apply too much pressure; simply use it as leverage and guidance, as you cut your food. Pretty simple up to now, just remember to look around if you forget what to do in a particular situation. Just stay calm and enjoy the meal. The following are two styles of using utensils, the Zigzag method (North American Style) and the European Style . I would suggest going with the European Style , it's more effective.

The North American Style

Normally, a utensil should be used with the same hand that you use to write. 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 (assuming you are at a fine restaurant where portions are usually small and the texture is soft). It might be very difficult to cut some types of foods, such as a big steak, so use your judgment when it comes to using a 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 will allow you to better hold the meat in place while the right hand operates the 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. Indulge . 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. As you can see, this style is slightly difficult to master.

The European Style

You can call it the European Style or the Continental Style . This method of using utensils is simply 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. As you can see, the European method is more forgiving and allows you to use your knife in more situations. With the European technique, it is also permitted to use a little piece of bread to ease a stubborn item onto the fork. Here's a quick tip; whether you use the American Style or European Style , it's important to never cut more than one or two bites at a time.

used utensil placement

Again many rules could be applied on the proper placement of utensils once in use. In order to simplify these rules, here are the basics. Essentially, used flatware should never touch the surface of the table. You wouldn't want to dirty the tablecloth, or get other material on the utensil. Make sure your fork and knife are well balanced on the plate when pausing for a drink. If the pause should last longer, make sure you place the fork on the left and the knife on the right, so that they crossover the center of the plate.

Be prepared not to leave any utensils in a non-flat dish when the busboy comes around to clear the table. The soup bowl, the shrimp cocktail, or the teacups are all presented with a plate underneath; therefore use them to place the used flatware. 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.

Enjoy your dining experience and remember to always project a confident image, as it is one of the keys to success.

Find out what you can eat with your fingers, and how to pass the salt.


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