Rest In Peace Whitney Houston...
I would like to continue our lessons in etiquette and address more of the dining experience: fine dining. This week we will look at some table settings so there is no confusion which fork you use when eating your appetizer as opposed to your main dish.
Some quick rules to know in general so you do not look like a complete vagabond at the table:
1. Be polite and take only what you can eat and not what you think you can eat. Also, do not take so much food you have to pack it up and doggy-bag it. It is rude to eat excess food and have guests around you not being able to enjoy the half salmon you attempted to devour! Finishing your plate and then going back for seconds is the ultimate compliment to the chef. So one plate at a time please!
2. No double dipping...I mean seriously, that is just disgusting! If you must double dip, please grab a plate and place a polite amount of dip and chips (crackers, etc) on the plate and you can double dip to your heart's desire!
3. When ordering that nice juicy ballpark steak, do not cut it up in little pieces like you are 9 years old before eating. Cut a few pieces, eat, then cut some more. Besides, cutting up the entire steak makes it dry out quicker.
4. When you are finished, please take the time to look around your "area" and clean up after yourself. Once again, you are not 9 and the servers are not your maids!
Scenario 1:
You are in the business school and it is that time of the year to secure that internship for the summer and one of your interviews is a business interview luncheon. Meals like this are considered "informal" and this only means that all parties involved with this meal will be sat, served, and a conversation over food will commence.
You arrive at the luncheon venue, you are taken to the table and you see this:
No need to get nervous, just remember, everything revolves around the plate. Forks are always to the left, spoons and knives to the right, your glass should stay to the upper right area of your place setting. When it comes to silverware, you work from the outside in; each meal course has its own silverware. Usually, soups and salads will be used by the spoon and fork, respectively, the farthest outside. The next course will use the utensil that is next and so forth. Your main course should be used by the utensils closest to the plate. Also, remember to place the napkin in your lap immediately after sitting. More on the napkin later...
Scenario 2:
You have been invited to your first Black Tie Gala and dinner will be served. You have on your tuxedo and when you are arrived, you are taken to your table and this is what you will see:
Notice this setting is almost the same as the one before it accept there are a couple more forks and drinking glasses. There is a difference between a white and red white glass. Red wine, if I am not mistaken, has a wider rim than the white wine glass. Also notice the dessert fork; sometimes you will see the dessert utensils placed above the plate, it all depends on the venue.
Next week I will wrap up fine dining tips and some other do's and don'ts!!!
If I have made a mistake or did not mention something of importance, please add!!! Enjoy folks and remember, it is not always what you are eating but how you eat it!!!!
Way cool some valid points! I appreciate you making this article available; the rest of the site is also high quality. Have a fun. Table Etiquette
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