Page 15 - The Upper Storyy Magazine | February 2017 Issue

dining etiquette
Diana Mather
Dining

Etiquette

uests should wait to be seated by the host or hostess, but
if told to sit anywhere, it is usual to separate husbands and
wives or partners, and alternate man, woman etc. Women
sit first and it is correct etiquette for the man to pull back
Gthe chair of the woman on his right. Don’t start eating
until the hostess starts or until you are invited to do so. At a formal
dinner the most important man sits on his hostess’s right, and the
next most important on her left.
The correct way to hold a knife is to tuck the handle into the heel of
the right hand, with the index finger on top of it, pointing towards
the blade. Hold the fork in a similar fashion, prongs always
pointing downwards towards the plate. The soup
and pudding spoons are held like a pen, but
across the body and parallel to the table. When
you are not eating, put the utensils on the plate
in a slight V shape, (to show that you have not
finished). The handles should never rest on the
table. Keep your elbows close to your sides and
hands low. Lift food up to the mouth, rather than
dipping the head to meet it.
When confronted by a frightening array of silver, a
good rule of thumb is to start at the outside and
work your way in.
The classic way to set the table is for a three course
meal is as follows:

On the right:
1. Soup spoon on the outside
2. Then the knife for the main course
3. Next to it, the pudding spoon

On the left:
1. The main course fork on the outside
2. The pudding fork next to it
3. On the side or bread plate, the breadknife
Napkins should be laid across the knee and not used as a
bib!

www.theupperstoryy.com • Febuary 2016 • 15