Setting the Table | Martha Stewart
Provides rules to set the table in three different ways: basic table setting, informal table setting and formal table setting. Here's a super easy guide on Fine Dining Etiquette and what you should know when While the vast amount of cutlery and crockery at your place-setting alone is be ready for tea and crumpets with Her Majesty; never mind a formal wedding. .. STAY UP-TO-DATE WITH OUR LATEST NEWS & OFFERS. A Man's Guide to Dining Etiquette and Proper Table Manners . formal dinner place setting how to set table diagram. Formal Dinner Setting.
Your water glass is the one above the knife in an informal place setting. It's usually bigger than your wine glass. The shape of a wine glass tells you not only what to put in it, but how to hold it. Red wine glasses are broader because you hold them by the bowl to keep the wine warm.
You hold a white wine glass by the stem to keep it cool. Sitting Down And Leaving The Table Find your place at a table either by looking for your name card or waiting for the host or wait staff to seat you. Don't do this on business occasions: I'll be right back. After the meal, wait for the host to stand up before leaving the table.
Napkin Etiquette Rules Place your napkin in your lap within one minute of sitting down. Don't tuck it into your trousers or shirt: Unfold it just enough to cover your lap. The main purpose of a napkin is not to catch dropped food, but to unobtrusively keep your mouth clean.
Whenever you stand, loosely fold your napkin and place it to the left of your plate. How To Order And Taste Wine This causes a lot of guys anxiety, but again, it's actually quite simple when you know how. First, ask your companion s whether they want individual glasses or a bottle, and their likes and dislikes: Red or white Old World earthy or New World fruity Full-bodied thick and heavymedium-bodied, or light-bodied Any particular varieties they don't like.
Traditionally, red wine goes with heavier dishes, such as beef or pork, white wine with lighter fare like chicken or fish. However, it is perfectly all right to order whichever you prefer, regardless of what you're eating.
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The second cheapest is usually overpriced, because restaurateurs know how people's minds work. The waiter will then pour you a small amount. Look, swirl, sniff, and taste. This is NOT to see if you like the wine. If you don't, tough luck: It's to see whether it's corked tainted with a fungus that grows on corks. If your wine smells like mold or wet cardboard, it's corked and you should tell the server.
They'll be happy to replace it. When To Start Eating? There are two parts to this rule. Wait to eat till the host picks up their fork. The exception to part 1. Don't let hot food get cold. If hot food is being served and people are still milling around, start eating after two other people have been served.
If you're all seated and there are more than four in the group, start when three or four other guests have been served. On a slightly touchy note, acknowledge tradition and prayer, regardless of your own religious beliefs. You needn't cross yourself or fold your hands, even if everyone else does, but do show respect and keep quiet. A prayer before eating should be initiated only by the host, but can be said by anyone. You needn't feel any guilt about politely refusing to say it if host asks you to.
If you're willing to, keep it short and simple, bearing in mind the very real possibility that there is more than one faith present. It's okay to rest your elbows on the table between courses or during coffee. Avoid reaching into others' personal space or standing to reach something. Ask someone to pass it. If you spill something, apologize quickly and concisely, and do what you can to help with cleanup. Then relax and do your best to forget about it. You can tip a bowl of soup to get the last few spoonfuls, but tip it AWAY from yourself.
Place your knife and fork in the 4: This tells the server they can clear your plate, and makes it easy for them to pick it up without dropping the silverware. Take a small amount, and try one bite. Any other dietary restrictions? It is your job to let your host know your needs in advance, ideally when you RSVP. If you're expecting your hosts to offer alcohol, decide how you're going to respond. Will you have just one drink?
It is your decision and it requires no explanation. The Board of Directors from Cotillion Club of Sarasota encourage the use of the booklet as a reference manual throughout the Cotillion season.
Dining By the time you enter high school, your table manners should be polished. Here are the basics for formal dining or for everyday dining. If the waiter does not pull out the chair for all women, a gentleman should step-in and pull out the chair for her. Your fine-dining manners should be used at all restaurants. Pulling the chair out for a women while dining applies to the Cotillion events as well. Table Manners All serving dishes are passed to the right.
When serving yourself, only take the amount of food you know you will eat. To serve yourself a condiment, use the serving spoon to place the condiment on your plate. Do not put condiments directly on food. Place what you like on the side of your plate.
French fries should be dipped in ketchup, not covered with it. Do not lounge all over the table. Please lean slightly forward when eating so food does not fall on you or in your lap. Chew with your mouth closed.
Do not talk with your mouth full. Do not slurp, smack, or make any other noises while dining. Turn away from the table to sneeze or cough, cover your mouth with your hand. Your napkin is not a suitable handkerchief, please go to the bathroom if you need to blow your nose. If you must leave the table for an emergency, place your napkin on your chair. Never put a used napkin on a table during a meal.
When cutting your food, keep your elbows relaxed. Hold your flatware gracefully. Never put more on your fork than will fit without falling off. Do not pick your teeth at the table!
If food is stuck between your teeth, dislodge it with water. Do not leave the table until everyone is finished eating. Do not be messy ever, even when casually dining.
When you are finished eating and leaving the table for good, you may place your loosely gathered napkin on the table to the right of your plate. Do not fold it. At the Buffet Table If you are close to the buffet serving area when the invitation to dine is given, go ahead and serve yourself first.
However, if adults are present, go to the end of the food line and let adults go first, as a gesture of respect. Take small, not over-sized, portions of your favorite foods.
Often individual portions are offered in buffets, so take only one portion of each food offered, so that everyone can eat. Return for seconds only after everyone else is served.
Use a clean plate at the buffet line for second helpings in a public place. You may use the same plate for seconds in a private home unless your host provides another one.
Do not ask for a second plate in a private home. Be careful to replace the serving utensils for the convenience of the next person below the warming tray on the plate provided.
If you drop a serving utensil into the buffet food, ask the server or your host to provide a clean one. Do not attempt to retrieve the utensil from the serving dish and use again. It should be carried away by a waiter and a new one provided.
Please do not touch food in the buffet serving area with your fingers. Unless they have not provided utensils. Always use the provided serving utensil. If bread is offered without serving utensils, only handle the piece of bread or roll you intend to put on your plate. Appetizer Appetizers are served first. Some are finger foods, some require special utensils. Some can be eaten with either a fork or a spoon, like a fruit cocktail. Seafood is eaten with a cocktail fork.
Use your common sense. Crispy, dry bites of food are usually eaten with the fingers in a casual setting. In formal settings, use a fork. Soup - To eat soup, tip your spoon slightly away from you and fill it by moving it toward the back of the plate or bowl. Never blow on hot soup to cool it.
Use the side of your soup spoon to cut any vegetables or meat in the soup. Do not use a knife to cut anything in a bowl. Never crumble crackers in your bowl. Oyster crackers may be placed in the bowl one or two at a time, keep the rest on your bread plate. When just a small amount of soup is left, tip the bowl away from you and use the spoon to get the rest. You may pick up and drink from soup cups or mugs that have handles.
Never drink from a bowl without handles. If your soup is served from a large shallow soup plate, leave your spoon in it when you are finished. If it is served in a small bowl or cup, place your spoon on the serving plate underneath.
Bread and Butter - When bread and rolls are passed to you, take one and place it on your bread plate then continue to pass to the right. When butter is passed to you, place the butter on your bread plate, not on your roll with your bread knife. With your fingers, break off one bite-size of bread, butter it with your knife, and eat. Never butter a whole piece of bread at one time and never bite into a roll or piece of bread. When no bread plate is provided, place it on your dinner plate, never on the table.
Any other style condiments or pickles which are passed to you are also placed on the bread plate. You may use a small piece of bread to help push food onto your fork, but do it inconspicuously. To soak up sauce or gravy, spear a bite-size piece of bread with your fork, then dip it in the sauce or gravy.
Salad - When your salad is served on a plate, you may use your salad knife to cut up large pieces of lettuce or vegetables. Use your dinner knife if the table is not set with a salad knife. Place the used knife on the side of the salad plate. When the waiter removes your plate he should bring you a clean knife.
If not, request it. Cut up only a few bites of salad at a time. Always cut a cherry tomato with your knife and fork. Place your knife behind the tomato and slide the fork tines in gently, then cut, this method prevents it from shooting off into the universe. Salt and Pepper - Taste your food before you salt and pepper it.
If your hostess has not placed salt and pepper on the table, do not ask for it. Always pass the salt and pepper shakers together and to the right. It is considered rude to use the salt and pepper before passing if someone has asked for it. Garnish - It is okay to eat all the pretty vegetables, fruits, and greens used to decorate your plate. If they are on your plate, they are edible. When squeezing a wedge of lemon, hold with one hand while you cup the other hand around it.
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Meat - All meat, fish, and poultry should be cut and eaten one bite at a time so that it stays warm and juicy. Never cut up an entire piece of meat before you begin eating. Remember to keep your elbows at your sides while cutting and eating your food. When dining informally, chicken on the bone, pork chops, and crisply cooked bacon may be eaten with your fingers. At a formal setting, even fried or baked chicken is eaten with a knife and fork.
French fries are also eaten with a knife and fork if served with no other finger foods. Pasta - Long pasta, like spaghetti and fettucini, should be rolled, a few strands at a time, onto your fork with the help of a large spoon or the side of the dish. Shorter pasta can be eaten with a fork.
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Do not use the pasta spoon to put the pasta into your mouth. Trailing ends of pasta should be bitten off and returned to your plate with your fork. Do not slurp them into your mouth. Vegetables - Vegetables should be eaten with a fork or spoon. If necessary, cut up larger pieces with a knife.
Remember, cut up just one or two bites at a time. You may use a small piece of bread to help push those last few peas onto your fork. Seeds, Pits, Bones, and Gristle - When you discover a seed, pit, or bone in food you are eating, chew as much meat from it as possible, then take it from your mouth with your fork. The rule is, the way it went in is the way it comes out. If something goes into your mouth with your fingers, like a fresh cherry, then the pit comes out with your fingers.
Dessert - Creamy, juicy, or sauced desserts should be eaten with a spoon. Firmer, drier desserts should be eaten with a fork. At a party, watch to see which utensil your hostess uses.
Use a knife and fork to eat cream filled pastries. Some desserts that are served with a fork and spoon require cutting, like whole strawberries and cream. Hold a berry with the fork, cut and eat it with the spoon. Raw fruit and apples and pears should be quartered and cored, then eaten with your fingers. Grapes are eaten with your fingers. Finger Foods in an informal setting - Sandwiches, corn on the cob, barbecued chicken and ribs, crisp bacon, pickles, watermelon slices, and raw fruit are finger foods.
French fries, chicken nuggets, and fish sticks are eaten with other finger foods. The above foods are not finger foods when served with a main course that requires the use of a knife and fork.
Dinner Conversation - Interesting, lively conversation is the last ingredient of every good meal. Mealtime, especially dinner, is the time to relax, enjoy the good food and the good company of your family and friends.
Turn off the television and leave your cell phone on "silent" in your purse or pocket, share your thoughts, tell what you have learned, listen, ask questions. Take an interest in those around you. Additional Do's and Don'ts Do not talk with your mouth full.