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Table Utensils, Etiquette and What You Communicate through Them

In a world where wețre eating more and more on the run and we’re eating way too much fast-food, we don’t really have the time anymore to think about table manners or etiquette. And it’s true, maybe some of the rules don’t belong in today’s world, but there are a couple of basic elements that are simply about communication, and when they are known by both clients and restaurant personnel, your dining experience can be much smoother. So we are talking about the position of the cutlery during a meal, an almost universal code (although it has its own tiny cultural variations).

For example, when you’re not done eating and you’re just resting, you should place your fork and knife at the center of the plate, in such a position that their tips touch, in an overall shape of a reversed V, with a wider angle.

Otherwise, you might see that your plate is taken away before you’ve finished or at least you’ll go through an embarrassing conversation with the waiter about it. When you’ve had enough with a particular course, the knife and the fork should be place in a parallel position, side by side, diagonally to the plate (if you were to look at a plate as a watch, the handles should be on the 4 and the tips on the 10, with the added note that the tips shouldn’t go all the way to the outer rim of the plate, but more on the inside – in the well of the plate – so that they don’t fall when your plate is taken away). The blade of the knife should be towards the interior and for the fork it’s your choice if you place it with the tines upward or downwards.

For a visual clarification and some more basic rules, we’re inviting you to watch the instructional video below:

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