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.

Have you ever wanted to pass on a formal dining invitation, just to avoid the awkwardness of not knowing the etiquette of it all? Navigating your table can be easy and elegant.   Displaying the correct cutlery etiquette will have your server or host, understanding quickly to how your are progressing and give your the right kind of service.  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.
• 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.
• ​Bowls are for soups and salads!

• 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.