TABLE MANNERS. Basic Table Setting Setting the table influences: the appearance of the food served the tone/feeling of the meal people feeling important.

TABLEMANNERS

Basic Table Setting

• Setting the table influences:

• the appearance of the food served

• the tone/feeling of the meal

• people feeling important

There are three components of a place setting:

• Dinnerware—plates, cups, bowls, saucers, platters and other serving pieces

• Flatware—butter, dinner and steak knives; salad/dessert, dinner forks; soup, dessert and teaspoons

• Glassware—water goblet, milk and

wine glasses, and sherbet glass

A Cover is:

• Cover - arrangement of a place setting for one person; dinner plate is generally in the middle of the cover. Allow 20 -24 inches of space for each cover.

• Set the table with what is needed for the meal. Flatware is arranged in the

order it is used, starting at the

outside and working toward

the center.

TABLESETTING RULES

1. Plate and silverware are placed one inch from

the edge of the table.

2. Knife to the right of the plate; blade toward

the plate.

3. Spoon to the right of the knife.

Tablesetting Rules, Continued

4. Fork(s) to the left of the plate.

5. Napkin to the left of the fork(s) with the

open corner toward you.

6. Salad plate above the fork(s)

and slightly to the left.

Tablesetting Rules, Continued

7. Water glass directly above the tip of the

knife. Other beverage glasses to the right

of the water glass and forward in a

diagonal line.

8. Cup and saucer to the right of

the spoon.

There are differences in flatware:

• Soup spoon—larger than teaspoon

• Salad/dessert fork—smaller than dinner fork

• Butter knife—shape and size smaller than dinner knife

Vocabulary

Etiquette – polite conduct that shows

respect and consideration for others

Flatware – the knives, forks and spoons you

eat with

Place setting – the dishes,

flatware, glasses and linens for

one person.

Make Meals Pleasant

Simple centerpiece

Serve foods in bowls or on plates, not from

Packages or jars.

Pleasing music, not a TV show.

Pleasant table talk.

Sitting At The Table

• Sit with good posture

• Keep your elbows off the table

Serving Food

• Use a serving fork or spoon, not your

flatware, to take food from a serving plate

or bowl.

• Wait until everyone is served

before starting to eat.

Using Place-setting Items

• Unfold your napkin on your lap.

• If there is more that one spoon or fork, use

the one on the outside first.

• When you’re not using the knife,

place it across the top of the

plate.

Eating

• Lift food to your mouth rather than

lowering your head toward the plate.

• Take small bites and eat slowly, chew with

your mouth closed.

• Let hot food cool before taking

a bite rather than blowing on it.

Eating, continued

• Eat everything on the fork or spoon at one

time.

• Use a piece of bread instead of your

fingers to push food onto a spoon

or fork.

• Drink your beverage when

you’re done swallowing food.

Handling Awkward Moments

• Remove fruit pits and fish bones from your

mouth discreetly, cover your mouth with

a napkin.

• Use a napkin to lightly wipe your

mouth if you need to, never for

blowing your nose.

Awkward Moments, continued

• Cover your mouth if you need to cough

or burp.

Finishing Up

• When you’re done, place your napkin

neatly to the left of your plate.

• Offer to clear the table and help with

cleanup.

Manners for eating out:

• Call ahead to reserve a table.

• Wait for the host/hostess to seat you

unless a sign says to seat yourself.

• Be patient and considerate with

the server.

Eating out, continued

• Quietly attract the servers attention with

a hand motion, a nod, or smile.

• If you receive the wrong order, politely

let the server know.

• Leave at least a 15% tip for the

server.

Eating Out, continued

• Talk quietly so that your conversation

won’t bother others.

• To talk to friends at another table, go to

their table. Keep your chat brief.

Information from

Duyff, Roberta Larson. Nutrition and Wellness. New York: Glencoe McGraw-Hill, 2000.