Elevate Your DINING ETIQUETTE. Here are a few etiquette tips to keep in mind the next time you are hosting or attending a formal dining experience!

American and European Dining Style:

The American style of dining is predominant in North America, but the European or Continental style may also be seen.

Whichever style you choose, the golden rule for both styles is to be consistent; avoid switching back and forth between courses.

American Style of Eating

Americans and Canadians are likely the only ones who use the “zigzag method.” The knife is held in the right hand and the fork in the left.

The food is cut and held on the fork as the knife is placed at the top of the plate, blade facing in. The fork is then switched to the right hand to pick up the food, tines up.

During a pause, the utensils rest with the knife near the top of your plate and your fork diagonally, tines up, signaling you’re not finished.

When done, the knife and fork, tines up, are placed side by side at 4 o’clock to signal completion. These silent service codes assist the waiters to know whether you are still eating or are finished with that course.

European or Continental Style of Eating:

The Continental style of dining was adopted by the European upper classes in the early 19th century and is seen throughout Europe.

This style uses the fork to spear food, bringing it to the mouth while the fork stays in the left hand, tines down, with the knife in the right hand. In the “resting position,” the knife and fork cross in the center of the plate, tines down.

When finished, the knife and fork, tines down, are placed side by side at the 4 o’clock.

Table Etiquette for Both Styles:

• • Don’t chew your food with your mouth open.
  • Never reach across the table; ask for items to be passed.
  • Napkins are placed in your lap, not tucked into your shirt collar.
  • When a course is complete, place any utensils meant for that course on the plate, whether or not they were used. 
  • Napkins are loosely folded on your chair when temporarily excusing yourself and placed to the left side of the plate signaling the end of the meal. 

Other dining etiquette tidbits:

For proper table settings, remember the word “F O R K S”.

Imagine the “O” is the plate with the “F” for fork, “R” for right of plate, “K” for knife, and “S” for spoon. Working around the plate place the fork to the left of the plate, the knife (blades towards the plate) to the right of the plate, and the spoon outside of the knife.

In formal settings, the dessert spoon and fork are horizontal above the plate with the spoon above the fork. The spoon handle faces right, and the fork handle faces left, pointing toward the side of the plate on which they would reside.

Use the utensils, working from the outside in, e.g., in order of the course being served. Bread “b” and Drinks “d”:

Bread is to the left of your plate and your drink is to your right. Using your thumbs and pointer fingers, your left hand makes a small “b” for the “bread” plate and your right hand makes a small “d” for the “drinks.”

Bread and Butter Plates: If butter is served in a dish, use the serving butter knife to place the butter on your bread plate. Break any bread into a small piece and butter it with your butter knife. Do this for each individual bite. 

Drinks should be arranged in a cascading, or angled design, with the water goblet at the top above the dinner knife.

The proper way to hold wine glasses is from the stem, preferably near the base. To clink glasses correctly, wine glasses should tap at the bell versus the rim, which is the weakest part of the vessel.

Other things to REMEMBER….

■     Pass food to the right.

■     Serve dishes from the left and clear dishes from the right.

■     Salt and Pepper: Pass both the salt and pepper, as they are a pair. The pepper shaker is to the left of the salt shaker when placed on the table.

Now you’re ready to dine like a PRO!

Enjoy your meal with grace and confidence!

*For More from our Traditions and Protocol Team, Check out their MM Expert Page.