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DINNER ETIQUETTE Seating: (The lady is always right…) 1. Gentleman pulls chair for lady. She sits from the right. 2. Gentleman glides her under the table. She then places the napkin on her lap. 3. Gentleman sits on the chair to her left entering from the left side. Place napkin on lap immediately upon being seated. Restaurant Seating: (Gentleman is first helping the lady.) 1. Gentleman announces their arrival to the restaurant host/hostess. 2. If the host leads you to the table the lady follows then the gentleman. (This is an exception to gentleman being first) 3. If there isn’t a host leading, the gentleman leads and the lady follows. 4. Follow above steps for seating 5. When leaving, the gentleman stands first then replaces his chair under the table and gently pulls the lady’s seat as she stands. 6. The lady rises from the right; the gentleman replaces her chair 7. The lady walks ahead and waits at the door for the gentleman to help her with her coat 8. The gentleman opens the door. Food Etiquette: American Style Zig Zag. Fork held left, knife in right. Cut food, put knife down, transfer the fork. The food is put on the fork then in the mouth. Avoid placing too much food on your fork. Place the knife and fork on your plate between each bite, with the knife and fork on the upper right side of plate. When eating soup, push the spoon away in the bowl before bringing it to your mouth. When finished, place your knife and fork diagonally in the center of the plate tines up. Continental. Fork in left hand with the tines facing down, knife in right. They never trade. Knife also helps place food on fork. Place food in mouth with the tines still facing down. Avoid placing too much food on your fork. Place the knife and fork on your plate between each bite. With the knife and fork crossed tines down. When eating soup, push the spoon away in the bowl before bringing it to your mouth. When finished place the knife and fork together diagonally in the middle of the plate tines down. Formal Place Setting: Figure 1 Knives and spoons are placed on the right of the plate, with the blade pointing toward the plate. Forks on the left, with the tines facing upwards. All are placed in the order used. Begin your meal using the silverware on the outside and work your way in. EX: butter knife, then soup spoon, then steak knife, dinner knife. Then the desert spoon nearest the plate (unless there is not room on the table, then the desert spoon and fork would be placed above the plate. See Figure 2) Fish fork, on the outside, then the salad fork, then dinner fork near plate. (Contintetal style often has salad as the last course before desert, in which case the salad fork would be nearest to the plate see figure 1.) Water glass is placed just above the plate on the right, goblets to the right of the water glass above the knives. Salad plate will be on the left of your forks. Bread plate will be above the plate slightly to the left (Butter knife could be placed at the top of the plate). Soup bowl and plate will be on your dinner plate. How Food is served: liquids poured from the right, Hold glasses near their base. Hold goblets with your thumb and first two fingers at the base of the bowl. Food served from the left (help the server by shifting your body out of the way a bit to the right.) If a plate is taken by a server it is exchanged from the right. Remember always keep your elbows off the table during the meal.
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