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.
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:
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.