A Lesson in Etiquette (Part 2)

In the same vain as I'm never going to eat nachos drizzled with melted cheese and jalapeños with a fork, etiquette has plenty to do with common sense. And for whatever is written here, I suggest taking it all with a grain of salt.

To quote from Papa:

"The best way, forever, is to grab the chicken and chomp. I learned that there are so many useless information is this part of the galaxy and I coped better when I fixed on the big things. Max Fried Chicken just provides water to wash your hands after eating. I listen to successful people—free guide to fortune... Now, to Farmville!"


American vs. Continental Dining

Prior to reading The Little Book of Etiquette by Dorothea Johnson I had no idea that there were two ways to handle one's fork and knife. I'm tempted to just scan the illustrations, but I don't want to deal with copyright issues (and I'm lazy). I'll try to break them down as simply as I could.

The American way is to hold the fork in a downward slope, gently slicing food with the knife ("Don't saw back and forth at your meat with a knife. Stroke the knife toward you."). After cutting, place it down the edge of your plate, sharp side facing in. Switch the fork on your left to your right and hold it like a pencil. Convey food to your mouth as you would a mini-shovel.

The Continental way, on the other hand, has the diner holding both knife and fork throughout the meal. "After the food is cut, your knife to secure it on your fork. Bring the fork, tines down to your mouth by twisting your wrist and raising your forearm slightly."

If that sounds confusing, I'm sure a quick Google will yield some helpful images. As for me, I've managed to combine the two ways without realizing it. Now knowing this, does it mean I'll have to choose?


The 'Fish' Way

I'd been holding my knife like a pencil all these years, after learning this was the proper manner of doing so. It turns out, this is the way one is supposed to hold the knife when eating (and maneuvering) fish. Good thing I've eaten mostly seafood in the past decade.

For poultry and other meats, "the knife is not held like a fish knife because more leverage is needed for cutting." So do as you would when slicing vegetables on a cutting board, except stick your pointer finger forward to steady the knife. "Cut only one piece at a time."


Going Back for Seconds

This I needed to know: The photo above is how one should leave silverware on the plate when taking a breather or leaving the table with the intention of coming back to pick up where one left off. "A highly trained server will not remove your plate with the fork and knife crossed. This is a universally known silent signal indicating the diner has not finished and is only resting."


Bread and Butter

• "Do not pull the roll in half." (I am sooo guilty of this!)
• "Break off only one bite of your bread or roll at a time, then butter it with your butter spreader and eat." (This, I do, after I've pulled the roll in half, ha!)
• "Do the buttering on your plate, not in your hand." (Oops.)

Johnson advises that should the person on your left commandeer you bread plate, don't call him or her on the faux pas and instead, use your dinner plate for bread. "Resist the urge to take the bread plate on your right and confuse others."


Other Random Tips
(...and Tipping)

"Before you sit down, approach each person at the table whom you have not met beforehand. Extend your hand and introduce yourself, greeting guests you already know by name."

"White wine glasses are held by the stem and red wine glasses by the bottom of the bowl when one is at a seated dinner. Leave the wine swirling, gargling and stem maneuvers to the oenophiles."

"Tips are supposed to be a reward for services performed, as well as a supplement to an employee's income. The average gratuity is 15 or 20 percent (before taxes). A larger gratuity should be left for extraordinary food or service."

A Lesson in Etiquette (Part 1)

Image courtesy of Amazon.com