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Dining Etiquette 101

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  • minutes
  • Serves

INGREDIENTS

1 serving

glassware is limited to four . wine is poured from the right. don't overfill glasses

1 serving

water glass

1 serving

red wine glass

1 serving

white wine glass

1 serving

champagne flute

1 serving

dessert spoon and fork: when dessert is served

1 pieces

bread dish and butter knife: tear bread into bite-size on the bread plate and butter each piece

1 serving

salad fork

1 serving

fish fork

1 serving

meat fork

1 serving

meat knife

1 serving

fish knife

1 serving

salad knife

1 serving

soup spoon

1 serving

eating soup

1 serving

when eating soup

1 serving

to get the last bit of soup from the bottom of the bowl

1 inch

when holding the meat knife

1 serving

proposing a toast

1 T

slainte : irish

1 serving

prosit : german

1 serving

kanpai : japanese

1 can

finger foods these are foods you and should eat

1 serving

asparagus

1 serving

corn on the cob

1 serving

artichoke

1 serving

bread

1 serving

chips

1 serving

cookies

1 serving

fruits

1 serving

sandwiches and fries

1 serving

when you take a break from the table

1 serving

when stepping away from the table

1 cup

the dessert spoon should be resting on the saucer and not the

11

at the end of the meal

101

dining etiquette

1 serving

they should be passed together

1 serving

change seating arrangements already planned by host

1 serving

cutlery: the rule is to use it from the outside in. once a utensil has been used

1 serving

napkin placement: once seated

1 serving

holding utensils

1 serving

knives and forks are held in a relaxed manner

1 serving

cutting meats

1 serving

salud

1 serving

l'chaim : yiddish

1 serving

sante french/quebec

1 serving

hors d'oeuvres

1 serving

resting position

1 serving

finished position