Table Manners -- Basics

British Culture

FOOD AND DRINK ETIQUETTE

BASIC TABLE MANNERS

 

The cardinal dining crime is eating noisily; nothing is more likely to get you noticed and promptly blacklisted Keeping your moth closed while chewing and taking care not to overfill it will enable you to breathe steadily. Eat at a relaxed pace and really think about your food. Not only does this make you appreciate what’s on your plate, but it can also help you moderate your intake if you are so inclined. Wolfing down course after course will make you appear greedy.

Talking while there is food in your mouth should be avoided at all costs – even when you have a conversational gem up your sleeve. Try to avoid directing a question at someone who is in the mid-mouthful, but don’t despair if you mis-time. A smile and an understanding nod will encourage them to swallow without rushing, spluttering or making sheepish gestures.

In Britain the knife should be held firmly in your right hand, with the handle tucked into your palm, your thumb down one side of the handle and your index finger along the top (but never touching the top of the blade.) It should never be eaten off or held like a pencil.

When used with a knife or spoon, the fork should be held in the left hand, in much the same way as the knife, with the prongs facing downwards. On its own, it is held in the right hand, with the prongs facing upwards, resting on the fingers and secured with the thumb and index finger.

A spoon is held in the right hand, resting on the fingers and secured with the thumb and index finger. Food should be eaten off the side of the spoon; it should never be used at a right angle to the mouth.

Cutlery should be rested on the plate/bowl between bites, and placed together in the bottom-center when you are finished.

When dining in a group, always put others’ needs before your own. Do your bit in offering communal dishes around the table, and hold them to assist your neighbor.

Wait until everyone is served before you start eating, unless your host/hostess instructs you to start immediately.

 

TABLE MANNERS

Dining politely should be second nature – or should at least appear to be. We all indulge in less-than-perfect behavior in private, or in very familiar company, but some consistency at home and away will help you avoid the more heinous table offenses.

BASIC RULES OF TABLE MANNERS

General rules and guidance for top table etiquette…

 

A few tips and rules for basic table manners…

Your napkin (avoid calling them serviettes) should be placed on your lap, never tuck it into your shirt. Dab the corners of your mouth if necessary during your meal, do not make grand wiping gestures. When you leave the table place your napkin, unfolded, beside your plate

Sit up straight and make sure that your elbows don’t encroach on the space of the person beside you. Do not rest your elbows on the table or lean on them when eating.

If you are served a meal that is already on the plate, wait until everyone has been served before picking up your cutlery.

When dining in a group, do your bit in offering side dishes around the table, and hold them to assist your neighbor.

Eat at a relaxed pace and don’t wolf down course after course Pace yourself to match your fellow diners.

Keep your mouth closed and noise to a minimum. Never smack your chops, or talk with your mouth full. Take care not to take mouthfuls that are too big.

Talking while there is food in your mouth should be avoided at all costs – even when you have a conversational gem up your sleeve.

When you have finished, place your knife and fork – with the tines facing upwards – together on your plate.

If you are confronted with a plateful that is not to your taste, try to solider on to avoid hurt feelings. Always compliment the cook.

 

HOW TO USE CUTLERY

Knife, forks, spoons… how to hold them and how to use them

 

A knife should be held firmly in your right hand, with the handle tucked into your palm, your thumb down one side of the handle and your index finger along the top (but never touching the top of the blade). It should never be eaten off or held like a pencil.

When used with a knife or spoon, the fork should be held in the left hand, in much the same way, as the knife, with the prongs facing downwards. On its own, it is held in the right hand, with the prongs facing upwards, resting on the fingers and secured with the thumb and index finger.

A spoon is held in the right hand, resting on the finger and secured with the thumb and index finger. Food should be eaten off the side of the spoon; it should never be used at a right angle to the mouth.

Cutlery should be rested on the plate/bowl between bites, and placed together in the bottom-center when you are finished.

Never gesture with your cutlery, and don’t scrape or clatter it noisily against your plate or bowl. Equally, it is bad manners to loudly crank your utensils against your teeth.

The range of cutlery arsenal will depend on the formality of the occasion, but the layout should always be the same – fork to the left, knives and spoons to the right. Work from the outside inwards, course by course. Pudding implements sot above the place setting.

 

HOW TO USE CHOPSTICKS

Top tips for perfecting your chopstick technique

If your chopstick technique is unreliable and you find yourself asking for a fork when in a restaurant it would be a good idea to practice at home.

Hold the chopsticks parallel in one hand. Your thumb and forefinger hold and manipulate the top stick. Your middle finger rests between the sticks, keeping the bottom stick still. The top stick is maneuvered by the thumb and forefinger to grip food and bring it into your mouth.

Place your chopsticks by the right-hand side of your plate when you are not using them; you may be provided with special rests. Never use chopsticks to pass food to people, and never use them to point at other people.