Table etiquette rules: cutlery. Table etiquette. What types of devices are there and how to use them

At least once in our lives, each of us has come across such a thing as table decoration, be it preparing for a home feast or going to a restaurant, where the dishes on the tables are complemented by several cutlery. In fact, there are not many rules that you should know for proper serving. Before you understand how to properly arrange cutlery, you need to consider the dishes that will be served on the table. As a rule, plates, cups, glasses, glasses, spoons, forks and knives are placed on the table. You should start with plates, which you will then cover with other items. But let's deal with everything in order.

A few simple rules

Everything that is needed first should be located closest to make it convenient to take. And even if a ten-course menu is planned, this does not mean that the guest should have a whole mountain of dishes and all kinds of cutlery:

• Cutlery and utensils are always arranged in the order in which the dishes are served, according to what you are going to use first.
• Tableware is placed so as not to get confused in its use: the fork and knife are placed with the main dish, and the dessert spoon is on the right behind the plate.
• Always point the knife blade towards the cookware.
• A glass of water is placed above the knife.
• The forks are located on the left side.
• Spoons are always to the right of knives.
• When serving wine, there should be a corresponding glass behind the knife on the right. If several different drinks are served, the remaining glasses are placed there.
• Bread dishes are always served with Italian dishes.
• Spaghetti is eaten with a fork and spoon, and the butter knife is placed in the bread plate.
• If the menu includes serving soup, then the spoon for it is placed between the snack bar and the fish knife.
• If a fish dish is not on the menu, then a spoon can be used instead of a fish knife.
• In order to make it convenient to use any item, the ends of the handles along with the utensils should be placed two centimeters from the end of the table.

Basic table setting

Many people use the basic design to properly arrange cutlery on the table during a home dinner or lunch, when there is no need for a large number of different serving items.

Basic serving includes:

• A plate.
• Fork.
• A spoon.
• A napkin.
• Glass for water.

Informal table setting

If you are planning a friendly brunch or just an informal get-together of friends and family, you can set up the table in an informal manner.

In this case, the serving might look like this:

• The napkin is placed in the place where the plate with the main dish will later be placed.
• The table and snack fork is located to the left of the plate in the order in which the dishes are planned to be served.
• The dessert spoon, tablespoon and knife are placed to the right of the plate, and in the following order: knife, dessert spoon and, finally, tablespoon.
• Dishes for snacks are placed to the left of the forks.
• The pie plate and butter knife are placed above the forks.
• A glass for wine, a glass for water and a cup for coffee or tea is placed above the appliances lying on the right.

Formal table setting

This table decoration is more suitable for a holiday or some serious events. Let's imagine that you plan to serve a main course, fish, soup and oysters.

Important! Do not forget that all dishes and cutlery are arranged in the order in which the dishes will be served.

Your serving will look like this:

• The appetizer fork, the fish fork, and the dinner fork go in that order to the left of the plate.
• The soup bowl is placed on the plate in which you will be served the second course.
• The oyster fork is located to the right of the plate from the very edge (only this fork is placed on the right).
• Next, as you approach the utensils: a tablespoon, a fish knife, a table knife.
• The pie dish and butter knife are placed on the left above the forks.
• Glasses of red and white wine, a glass for water are placed above the appliances on the right.

Important! After dinner or lunch is completed, the table is set for dessert, tea or coffee.

Materials

In addition to the basic rules on how to properly arrange cutlery, you should also know about the materials from which they are made. Let's look at them in detail:

• Wooden - used for trips to nature, but not for daily use. Wooden crafts absorb moisture, are short-lived, and are not very convenient to use.
• Aluminum - were common in the past. Today there is debate about the dangers of aluminum, but be that as it may, such objects too quickly lose color, shape, and are also fragile.
• Stainless steel is one of the most popular. They are made of medical stainless steel, which does not enter into chemical reaction with acids, salts and alkalis.

Important! Typically used stainless steel“18/10”, containing 18% chromium and 10% nickel.

• Cupronickel - this material is an alloy of nickel, copper and manganese. Such items stopped being produced back in the 50s. Today they are manufactured similar products made of nickel silver (it is softer and contains zinc) - they are coated with gold, silver or blackened.

Important! As a rule, on back side Such products are marked with MNC.

• Silver ones are very expensive and are a source of pride. The devices themselves are quite heavy, so it cannot be said that using them every day is very convenient.

Important! At the end of the serving, there is an arrangement of flower vases, sets with different spices and other decorative elements. Pepper and salt should be placed in the middle part of the table - they should be placed on special stands. It is also allowed to place bottles with sauces, vinegar and vegetable oil.

In a restaurant, this is one of the main elements of attracting visitors. After all, guests form their impression of the establishment based not only on the features of food preparation, but also on the quality of the elements used in the design. Presenting a dish using the right, high-quality and beautiful utensils adds to its attractiveness and appetizing.

History of the origin of serving

People first began to use decorated containers for drinking and eating as serving elements back in ancient times. For example, Egyptian pharaohs used beautiful dishes at feasts. The Greeks in that era widely used clay and glass bowls and drinking cups. The wealthy ancient Romans ate and drank from gold-plated silverware, and exquisite glass glasses were also in use.

Since the 11th century, Europeans began to use a tablecloth that covered the table and at the same time served to wipe their hands. And the 13th century gave the world a finger rinse, because meat was always present on the tables, which was eaten directly with your hands. At the same time, flower wreaths began to be used for table decoration. But the devices were present in very limited quantities.

The 14th and 15th centuries are characterized by the appearance of tin and wooden plates, salt shakers and vessels for drinks in the homes of wealthy people. There were still few spoons and knives, so guests brought these utensils with them.

The use of special containers for roasts, tureens, tin and silver plates became widespread in Europe in the 16th century. Occasionally one could find dishes made of Chinese porcelain. At the same time, the fork began to appear in everyday life.

In the 17th century, cutlery acquired forms close to modern ones. The 18th century gave the world porcelain sets, with the help of which for the first time it became possible to set the table with the same dishes. Over time, the culture of feasts reached more and more high level. But from the second half of the 20th century, Americanization began to take place intensively, fast food and self-service establishments became increasingly popular. This has had a negative impact on food culture. Fortunately, nowadays people pay much more attention to the design of the place where they eat, the quality of the dishes and cutlery. Modern, beautiful table setting allows you to create a special atmosphere suitable for a specific occasion.

Serving options

There are many options for table setting. It depends on the status of the establishment, the form and time of service, the focus of the event and the number of guests. Pre-setting is used when restaurant tables are prepared to receive visitors. Its purpose is to complement the interior of the establishment and speed up the service process. No breakfast service required large quantity tableware for table decoration. During lunch service according to the business lunch menu, the number of cutlery is reduced to a minimum. But in the evening the decoration should be complete. Table setting for a wedding is also one of existing varieties. In addition, there are design options for celebrating anniversaries, serving banquets according to the compiled menu and outdoor events.

There are the following types of table setting:

• for morning lunch;
• dining;
• evening service;
• for a banquet;
• for a buffet;
• tea room;
• coffee shop

Requirements

Setting a table in a restaurant requires the following conditions to be met:

1) Compliance of design with the type of service.

2) The combination of serving and the proposed menu.

3) Harmony of serving and table shape chosen color scheme and the interior of the establishment.

4) Displaying the national characteristics and thematic focus of the event.

5) Arrangement of all serving elements in accordance with existing rules.

Basic principles

Classic table setting in a restaurant is carried out according to the scheme shown in the figure below.

Designations:

1. Napkin.
2. Salad fork.
3. Table fork.
4. Dessert fork.
5. Bread plate + butter knife.
6. Dining Plate.
7. Table knife.
8. Tea spoon.
9. A teaspoon for dessert.
10. Tablespoon.
11. Cocktail fork.
12. Glass for water.
13. Glass for red wine.
14. White wine glass.
15. Coffee cup + saucer.

Each of these elements has its own purpose. The basic rule for their use is that cutlery located on the right side of the plate must be taken with the appropriate hand. This also applies to items placed on the left. The cutlery is arranged in the order in which the dishes will be served. The elements lying on the edges are used first.

When serving dishes that need to be eaten with your hands, the table is additionally set with a hand rinse. This is a small container with warm water, to which rose petals or lemon slices are added. It is correct to install it to the left of the main plate.

All table setting elements must be in harmony with each other and with such elements appearance restaurant hall, like curtains, upholstery upholstered furniture and etc.

Subsequence

Serving the festive table should be carried out in the following sequence:

1. Cover the table with a tablecloth.
2. Place dishes made of porcelain and earthenware.
3. Place appropriate cutlery.
4. Place glass and crystal dishes.
5. Place linen napkins on the table.
6. Arrange the utensils with spices.
7. Decorate the table with vases of flowers.

Each of these stages is described in detail below.

Tablecloth

The first stage of serving is covering the table with a tablecloth. This table linen must be made of fabric. Sometimes a thick soft base is placed under the main tablecloth to avoid the sounds of cutlery knocking on the surface. This layer can be made of fleece or flannel and must have dimensions that strictly match the size of the table around the perimeter.

Tablecloths made of polyethylene are also used in establishments. But this only allows table setting in a restaurant for morning lunch and lunch according to the business menu. This tablecloth is laid on top of the main fabric one. In the afternoon, the oilcloth covering must be removed.

The size of the tablecloth is selected individually. Its edges should hang 20-30 centimeters below the edge of the table evenly around the entire perimeter. The corners of the tablecloth are placed straight down parallel to the legs.

The choice of tablecloth color depends on the nature of the upcoming event, the concept of the establishment and its interior decoration. For everyday serving, you can use light, monochromatic coverings or with a pattern. If a tablecloth is used dark color, this requires the use of light-colored dishes. Table setting for a wedding involves the use of a snow-white table top.

Porcelain or earthenware dishes

When arranging plates, you need to remember that each guest should have at least 80 centimeters of space.

Clean and shiny dishes are placed on top of each other in the following sequence (from bottom to top):

1. A large flat plate for the main course.
2. Deep bowl for soup.
3. A small plate for cold appetizers.

On the left side of the main dish is a small plate for bread, on which a butter knife is placed on top.

The dishes for the main course should be located opposite the chair and at a distance of two centimeters from the edge of the table. The distance between the bread plate and the main utensils is from 5 to 15 cm. If some dish is not included in the selected menu, then the corresponding plate should not be included in the table setting set.

Devices

Serving cutlery should not only be beautiful, but also functional. Therefore, all elements are laid out in this way: with far edge From the main plate are located those items that will be used first. Devices should be placed at a distance of 5-10 millimeters from each other. On the far right side of the dish is a cocktail fork. Next comes a tablespoon. The tea and dessert spoons are placed even closer to the plate. Closest to the main utensil is a table knife, with the blade pointing inward. All these elements must be kept in right hand.

On the left side there are forks: for salad (has four tines and small size), for the main course (the largest one) and for dessert (the small one with three prongs). These cutlery should be placed with the prongs facing up and held in the left hand when used.

The butter knife is placed with its tip in the center on the bread plate, standing near the main utensil.

Beautiful table setting is impossible if there is clutter with cutlery. There is no need to put this or that element if it will not be used during the meal. For example, if there is no fish on the menu, then a knife and fork for it are not needed on the table.

If more than three dishes are expected to be served, all cutlery is not laid out at once. They are taken out later, as needed.

Glass and crystal dishes

You need to place the same number of glasses on the table as the number of drinks that are expected to be served during the meal. IN classic version Glasses for white and red wine and a glass for water are provided.

When serving, the waiter will independently fill the required glassware with the appropriate drink.

Glassware for serving the table is placed to the right of the main plate in a straight line or in an arc. If there are more than three glasses, then they are placed in two rows so that the large ones do not cover the small ones.

The stronger the drink, the smaller the size of the container intended for it.

Napkins

Setting the holiday table strictly prohibits the use of paper napkins. Fabric table linen should be used, which is thoroughly washed, starched and ironed. Original figures napkins have an additional decorative function. The color and texture of these elements are selected depending on the concept of the celebration and the interior of the restaurant.

The guest needs to take the napkin by the free corner, pull it - and it will open. Next, fold it in half and place it on your lap. This napkin is designed to protect clothes from contamination while eating. Her inside If necessary, you can blot your lips.

Additional decorative elements

Fresh flowers are a win-win option for table decoration. Vases with this decoration should fit into general style serving. It is recommended to choose flowers for table decoration that do not have a strong smell, so as not to overwhelm the aromas of the dishes.

Another possible decorative element is candles in glassware. They bring romance and comfort to the overall atmosphere.

Table setting in a restaurant is an art that not only increases the attractiveness of the dishes served, but also complements the atmosphere of the establishment. There are several types of table design, which differ from each other in some nuances. Serving rules require the placement of a seemingly powerful arsenal of dishes and cutlery. But upon closer examination, it turns out that everything is not as complicated as it might seem at first. And remember that back in 1825, the French philosopher and gastronomer Jean Anthelme Brillat-Savarin said: “The right to joy from good table belongs only to man."

Cutlery is, judging by numerous films, the most terrible test for people who accidentally find themselves in the company of aristocrats. Yes, indeed, given the variety of all kinds of forks, spoons and knives, it is not so easy to navigate their use.

However, nothing is impossible. Remember what cutlery looks like for certain dishes, and you will always be able to use them correctly.

Traditional cutlery

Among the traditional cutlery there are those that are familiar to everyone without exception: a tablespoon, a table fork and a table knife. In the field of table etiquette, they are also commonly called large cutlery. These three items always serve as the basis for table setting.

Snackware differ from the main spoon, fork and knife in more modest sizes.

The category of basic devices also includes small dessert cutlery. They are similar to jumbo and snack cutlery, but much smaller than both.

According to table etiquette, for garnish two large round forks are used. One of them has 4 teeth.

If there is sauce on the table, then there must be a special device for it. To know sauce spoon You can use the notch on the side. In terms of size, it is larger and deeper than the dining room.

If you plan to serve the first course, in particular cabbage soup or borscht, on the table you can find a medium-sized deep spoon, shaped like a ladle. This sour cream spoon.

TO meat dishes Usually a specially shaped knife and 2 forks with two prongs are included. One of the forks is large, the other is slightly smaller. Both are used for cutting meat.

There is also a special steak knife. You can recognize it by its slightly curved handle, weighted downwards, and a blade with several areas of serrations. When using a steak knife, you should be careful: it is very sharp - it cuts the meat like butter.

According to European dining etiquette, salad is served with two salad spoons. One of them has special slots to allow excess oil, vinegar, lemon juice and other dressings to drain. It happens that the salad is served with special salad tongs. They consist of 2 spoons connected by an elastic bridge.

Fish dishes also have special utensils. Often the fish is served whole so that guests appreciate its size and beauty of decoration. According to etiquette, already festive table the owner must cut it up. If you need to separate the fillet from the bones, you should use a wide fish knife with notches on the blade. fish fork can be recognized by its crab-claw-like teeth.

Unusual cutlery

Lobsters are considered a luxury in all countries of the world. Of course, such an exquisite dish has its own utensils. Lobsters usually come with special tongs and a fork for cutting. On the one side lobster fork It is equipped with two small sharp teeth that allow you to remove meat from the claws, and on the other - a narrow spoon, with which it is convenient to pick up pieces of meat. Lobster tongs look like pliers. Their inner surface ribbed, which allows you to break the shell.

Another delicacy is black caviar. It is customary to serve it in a crystal caviar bowl surrounded by ice. This dish comes with three utensils: caviar spoon, spatula And knife.

Unusual utensils are also needed for such dishes as snails. To split the shell, use special forceps, and for removing meat - small fork.

TO oysters also include special knife And fork.

Concerning game dishes, V in public places they are cut using special forceps, resembling curved, jagged scissors. They can be recognized by their slightly curved blades. The bones are broken with tongs, and the meat is cut using an ordinary knife and fork.

Asparagus- another dish that has its own special utensils. It is usually served with a special fork And spatula, which can be used as a knife.

It is customary to eat many oriental dishes with chopsticks. However, according to etiquette, guests must also be offered European cutlery. Not everyone is ready to master the skill of using chopsticks at a party or in a public institution. Still train better at home, and not in a restaurant or at a festive table.

Well, and finally, the most unusual cutlery is considered to be small grape scissors.

Dessert cutlery

For dessert in our country it is customary to serve sweets and tea. Accordingly, the devices present on the tea table are spoon for sugar(or forceps, if we are talking about refined sugar), rounded, non-sharp butter knife And cake spatula.

Often on a table set for tea you can see baking fork. Buns enjoy a special prerogative: they come with special forceps.

At official receptions, etiquette does not even allow you to take cookies with your hands - only with the help of a special baking spatulas.

Since not everyone likes sweets, cheese is often served at the tea table. And with it there is a special knife with a pointed tip. Sometimes - cheese grater(looks like a spatula with pointed slits).

In addition, the group of dessert utensils includes coffee spoons, spoons for compote And fruit utensils: knife and fork with two prongs.

What and how to eat?

You need to behave in such a way as not to disturb others: do not suck in liquid noisily, do not slurp, bite without opening your mouth too much, do not bend over the table, etc.

Neither during or after a meal should a spoon from the soup be placed on the tablecloth; it should be left on the plate. Broths and soups served in cups should be drunk as you drink coffee or tea, without using a spoon. Chicken in broth is both the first and second course, so first the broth is eaten with a spoon, then the chicken pieces are eaten with a fork and knife.

Try to eat the soup quietly, but don’t blow on the plate to cool it down - it’s unsightly and just like a man. Wait patiently for the soup to cool down; you can only stir it lightly with a spoon. You cannot throw pieces of bread into the soup. The grounds should be eaten at the same time as the liquid. If the soup is served with pieces of meat or sausage, then first these pieces are placed on your plate, cut with a knife and fork, and then the soup is poured.

If you wash down your food with any drink, first swallow what is in your mouth, and only then drink it down.

It is indecent to refill the bottle only for yourself. Taking a bottle or decanter, first offer it to your neighbor at the table.

Gradually crush the meatballs, pasta and vegetables in the soup with a spoon. Do this carefully so as not to splash anyone. A question that sounds almost more often than “what came first - the chicken or the egg?” - “Where should you tilt the plate when you finish the last spoonful of soup?” On this occasion, there is a witty remark from Count Ignatiev: “What exactly do you want to douse? If it’s a tablecloth, then tilt it away from you; if it’s your own trousers, tilt it towards you. But in general, it’s better to leave the plate alone, because God and the hostess will forgive you if you leave one and a half spoons of soup on the bottom.”

When you eat, scoop up the soup with a spoon towards you, but only enough so that you can bring the soup to your mouth without spilling a drop.

When you finish eating the soup, leave the spoon in the plate.

Various meat dishes (escalope, chops) should be eaten with a knife and fork. Don't cut all the meat into small pieces at once and then eat it all with one fork. A large piece of meat cannot be chopped immediately, you need to do it gradually: cut off a piece, eat it, etc.

When cutting meat, keep your elbows close to your body so as not to push your neighbor. Eat the meat with a side dish.

Meat dishes made from minced meat - cutlets, schnitzel, meatballs - and meat dishes, cut into pieces - goulash, beef stroganoff - eaten with one fork, no knife is used.

You can eat poultry with your hands at home, but at a formal dinner this is absolutely unacceptable. It is eaten with a knife and fork. Separating meat from bones is difficult, but you can learn, the main thing is not to use too much force so that the bone does not slip out of the plate onto the tablecloth.

Fish in society is usually eaten with a special three-pronged fork and a special dull knife (the so-called “fish utensil”). If it is not there, they use two forks: with the fork in the left hand they eat; the one on the right - we help dismember the fish. If there is only one fork on the table, hold the fish with a crust of bread, which you hold in your left hand.

But never use a regular sharp knife, because it can easily cut through a thin fish bone, which can get stuck in the throat or dig into the gum and injure it.

Fish bones are not removed from the mouth in full view and spat out on the plate - this is unsightly and can spoil the appetite of others at the table. This should be done like this: take the bone out of your mouth onto a fork leaning against your lips, and then place it on the edge of your plate or in a special saucer.

Potatoes, vegetables and any side dishes are not cut with a knife, but separated into pieces with a fork held in the left hand. The knife is used only to hold the food.

The use of a knife with pasta, vermicelli, noodles, hodgepodge, brains, omelettes, puddings, and jellies is completely prohibited.

Omelette with ham and scrambled eggs are eaten with a fork, held in the right hand, helping with a piece of bread, which is held in the left hand.

Since the sauce is intended for meat and fish, do not pour it on potatoes and vegetables. In addition, you should not pick up the remaining sauce with a piece of bread, even if this piece is “sitting” on the fork.

Salads are eaten either with a knife and fork, or with a single fork held in the right hand. Salads are eaten from a plate. The liquid from the salads is not eaten.

They take the bread with their hands, put it on their plate, and not on the table, breaking off pieces. You cannot bite off a piece or cut it with a knife.

They don’t crumble bread into soup, don’t use it to add leftover gravy or sauce, and don’t shake crumbs onto their plate, much less into their mouth.

Sandwiches are taken from the dish with your hands. From the sandwich that is on the plate, gradually cut off a piece and eat. Hot and flaky sandwiches are eaten with a knife and fork, pies are eaten with fingers, and pieces of pie are eaten with a knife and fork.

If the butter is served in a large piece, take it with a special knife; if it is in the form of small balls, you can take it with your own knife. Place a piece of butter on the right side of your plate and take it from there to spread on the bread. At the same time, remember that you don’t spread butter on a whole piece of bread. The bread is broken into pieces and buttered. Do the same with caviar, pate, jam, preserves.

Take the caviar with a special spoon or a clean knife and, unlike butter, immediately spread it on a slice of bread.

It is customary to eat pates with a fork, a small spoon, or spread on bread.

Salt and mustard are taken with spoons specially designed for them.

The cheese is taken from a common dish with a special fork, placed either on your own plate and eaten, divided into pieces with a knife or fork, or directly on bread.

Processed cheese is spread directly onto the bread.

The sausage is served in slices, without casing. The slice should be placed on your plate, and then transferred to bread or eaten, cutting off a piece at a time.

Sausages are not peeled by hand; this is done with a knife and fork.

Dumplings are eaten with a fork and placed whole in the mouth so that the juice does not flow out of them. If the dumplings are too large, they are separated with a fork.

Porridge is eaten only with a spoon, boiled rice - with a fork.

Cake and soft pastries are eaten with a teaspoon or dessert fork. Hard cakes that crumble easily can be held in your hands.

The cookies are eaten by breaking off pieces.

They take the candies with their fingers, place them on their plate and only then unwrap them.

The nuts are cracked with special tongs.

Jam and honey are taken with a spoon, served to them, onto their socket.

Lump sugar is taken with tweezers or fingers.

Lemon slices are placed in a glass of tea with a spoon, squeezing out the juice, and the remainder is taken out and placed on the edge of the saucer.

Fruits are eaten at the table using a fruit knife and fork; in more “free” conditions, fruit can be picked up with your hands.

How to handle cutlery

Hold the spoon between the large one and index fingers, and its handle slightly rests on the middle finger. Bring the spoon slightly obliquely to your mouth (but not sideways) and don’t put it in your mouth, you’re not going to pour medicine down your throat. Be careful not to spill the soup back into the plate.

After stirring tea or coffee, you need to put a teaspoon on the saucer, and not leave it in the cup, as many do.

About the knife and fork. Once upon a time there were no such utensils on the table: people took food with their hands. Nowadays, a fork and knife are essential when eating, and you need to be confident with them. Hold the knife in your right hand, the fork in your left. If you are left-handed, the devices can be changed. Remember that helping to put food on a fork with a knife is one of the most common mistakes. With a knife you can only slightly correct what you take with a fork.

When eating with a knife and fork, keep them in your hands at all times, even when you only need the fork. Do not eat from a knife under any circumstances and do not bring it to your mouth.

If you need to put the knife and fork down while eating, then do it like this: either crosswise on the plate: knife with the tip to the left, place the fork on top with the convex part up; or with the handles on the table, and the other side placed on the plate, on both sides.

When you have finished eating, place your fork and knife parallel to each other on the plate. The handles are on the right, the fork should lie with its teeth facing up.

The napkin is taken from the plate when they begin to serve. Place it, fold it in half, on your lap; don't put it behind the collar.

Do not wipe dishes, cutlery or mouth with a napkin; You can only lightly touch your lips with it or wipe your fingertips.

When you have finished eating, do not fold the napkin again along the same folds, but place it in the same form in which it lay on your lap on the table to the left of the device.

People around you attach great importance to manners at the table. You cannot call a person highly cultured and well-mannered if he eats sloppily and does not know how to use cutlery. Table etiquette- a whole set of rules of behavior at the table. Their knowledge will help you not to hit your face in the dirt or in the plate...

Correct landing is the key to success

On a chair at the table is necessary sit straight , without hovering over the plate like a kite over its prey. We also do not advise you to sit too far from the edge of the table, since you may drip sauce on your clothes while carrying a fork with a piece of food from the plate to your mouth. It is also considered bad form to reach across the entire table for food - for example, a waiter will help you get the coveted piece.

Well-known rule - don't put your elbows on the table . However, an exception can be made here for women: you can lightly rest your elbow on the table if your arms are tired of constantly being suspended.

What to do with a napkin?

A napkin for personal use, i.e. cloth, unfold before eating, fold it in half and place it on your lap to protect your clothes from splashes, drops, and crumbs. The napkin is folded in half so that you can wipe your dirty fingers without interrupting your meal or removing it from your lap. It is customary to tuck a napkin into the collar only for children.

After eating, you can wipe your fingertips with a napkin or lightly blot the edges of your lips . In general, there are always paper napkins on the table for this purpose. When you finish your meal, place your napkin on the table without folding it.

Dinner is served

Use cutlery correctly - this is a whole science. For example, there are two unshakable rules: never, even if you are left-handed, hold a knife in your left hand. Eating food from a knife will also be a manifestation of bad manners. This device is more of an auxiliary device than a main one when eating.

The fork or spoon should be brought to the mouth , rather than reaching out to her. As you move the fork from the plate to the mouth, keep it parallel to the table.

When you eat soup, then don't fill the spoon to the brim with it , because along the way you can spill some liquid on a tablecloth, clothes, or even on a neighbor. It is also not customary to blow on too hot soup - from the outside it does not look very aesthetically pleasing. If you want to finish the soup, then tilt the plate away from you . Use a spoon to scoop the soup in the same direction.

Don't put it back on the table cutlery, if you have already picked it up. The fact is that you can stain the tablecloth or lint from the tablecloth may stick to the device.

If you decide to take a break from the meal, then you should put the cutlery on a plate next to the food. Place the knife and fork so that their ends slightly intersect. But you shouldn’t use cutlery to depict a cross on your plate. Having finished eating, place the cutlery on the plate parallel to each other: thereby you will make it clear that the plate can already be removed from the table.

By the way, the spoon is not taken out of the soup plate even if the soup has not yet been eaten.

Watch yourself while eating

An unaesthetic manner of eating, loud slurping or squelching can irritate others. Eating with appetite does not mean eating quickly. If you like the dish, you can finish it to the end. However, a piece of bread pinned on a fork or in your hand, used to clean a plate, looks very unattractive.

Perhaps, the worst thing that can happen to you at the table - Accidentally burp or pass gas. Although, even in such a situation you should not panic. Try coughing quickly to hide your belching. But during an attack of flatulence, try to pretend as if nothing happened and calm yourself down, as the hero of one cartoon did: they say, you can’t keep everything to yourself. If you're lucky, those gathered at the table may not guess who exactly spoiled the air.

Bakery aesthetics

It is worth noting that it is not customary to take a bite from big piece bread or buns. From baked goods with your fingers break off small pieces as needed. If necessary, the bread can be cut into small pieces. To make a sandwich, place a certain amount of caviar, pate or butter on your plate. Take a piece of bread with your left hand, and spread a sandwich with a knife in your right hand, which should be eaten with a fork and knife.

Fatal fall

If while eating a piece of food falls from your fork onto the tablecloth, then carefully pick it up with a knife and simply place it on the edge of your plate, pretending as if nothing happened. If the fallen piece was generously poured with sauce and left a mark on the tablecloth when it fell, carefully and discreetly blot the dirty area with a paper napkin and leave it at the “crime scene.”

However, food may fall on your outfit. In this case wipe the stain with a napkin , and if this does not help or the stain requires closer attention, then, after apologizing to those present, leave the table and bring the soiled clothes to the toilet.

If food or appliances fall to the floor , then don’t dive under the table in search of a loss. According to the rules, there is no need to pick up anything from the floor. To get new devices, you can contact the waiter or ask the hosts of the evening to bring you a new device.

Attract attention with perfect manners and impeccable table manners. Show respect to others, and they will answer you in kind.