Table, Cutlery, Fork and Knife Etiquette

​​About the Author: Elizabeth Soos

• Additional Resources - Introduction to Dining Etiquette.  If you don't have time to get an etiquette school let this downloadable help you.

Want to know more about etiquette?  Head back to  auersmont.com.au  There you will learn out of the box etiquette strategies that actually work.

​The way we dine has changed in the last 50 years.  We are all working, time poor and bringing up families.  I recently spoke to a representative to Noritake and what was stated surprised me and that was the favourite and most used table item was the spoon and soup bowl.  We are certainly not eating more soups, but eating our meals out of soup bowls in front of the tv or our phones.  For those who want to sharpen their dining skills and get back to using the knife and fork more often,  here are a few pointers:

• ​Fork and knife etiquette: use the hidden handle method making sure that you are cutting food as you go.
• When you are resting during your meal leave your cutlery: knife with blade in at 5 o'clock and fork with tines down at 7 o'clock.
• When you have finished your meal leave both your fork and knife at 5 o'clock.
• When using a fish knife, you will find the knife blunt. The knife is for separating rather than cutting.

• Avoid tucking your napkin in your collar. The only time that you would do this is for Southern seafood boil! Yum...
• Eat, chew and swallow, placing your flatware down, then take a sip of water or wine and vice versa leaving a few minutes in-between both.
• Never, ever eat and talk with your mouth open. Fast way to loose company.
• Take a few minutes and let the person who you are directing a question at stop eating to answer you.
• Avoid spitting directly on your napkin.