Dining With Etiquette

Etiquette By Course

APPETIZER COURSE

• A food or drink served before the meal to stimulate the appetite.
• Use appropriate silverware for: Shrimp Cocktail, Oyster, Appetizers & Escargot, Pate
• “Retire” used silverware on underliner or appetizer table.

SOUP COURSE

• Use appropriate silverware.

NOTE: Soups should always be kept flowing in the opposite direction of one’s lap. The soup spoon should be filled from its far side and the soup then poured gently into the mouth with its near side. Hold the spoon parallel to your mouth. It is the side of the spoon that should enter the mouth, not the oval tip.

FISH COURSE

• When applying lemon, squeeze the lemon with the right hand, using the left hand as an umbrella to protect dinner partners.
• To cut and eat whole fish: Anchor fish with fork and cut down center of side from head to tail. Using you fish knife, pry flesh loose at midpoint on this line. Lift top sections and eat. Lift bottom sections and eat… from left to right. Remove skeleton with knife and eat underside.
• Hold fish fork in left hand. Hold fish knife in right hand.

MEAT COURSE

• Use appropriate knife and fork. Spoons are not used during the meat course. It is NOT appropriate to spoon up sauces, etc…
• Rest knife and fork on edge of plate when not being used. Do not place them on the table linen once used.
• “Retire” used silverware on dinner plate when finished.

SALAD COURSE

• Use appropriate knife and fork.
• Europeans follow the conventional order for dinner courses and enjoy the salad course after the meat course as a palate cleanser.
• Cut salad into bite-sized pieces.
• “Retire” used silverware on salad plate when finished.

Note: Restaurants in America often serve salad courses prior to the meat course to give people something to eat besides bread while they are cooking the dinner. Many people copy this because they believe that restaurants epitomize correct service, this is incorrect by proper etiquette rules.

DESSERT COURSE

• In formal service, both a dessert fork and a dessert spoon will be brought to the diner on the dessert plate. Then dessert is served.
• Fruit is often served in place of a baked or frozen dessert in which case a dull knife and fork would be supplied.
• “Retire” used silverware on dessert plate when finished.

COFFEE SERVICE

• Coffee, sparkling waters and liqueurs. Often served from a coffee table in an adjoining room.

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