How to use utensils properly at a formal dinner
Utensils are placed in the order of use, from the outside in. The fork on the outside is the salad fork, the fork nearest the plate is for the main course. If fish is served, the fish fork goes to the left of the dinner fork.
The first knife next to the plate is for the main course. The second knife to the right is the specially shaped fish knife, if fish is going to be served. The third knife is the appetizer or salad knife.
The knife blades should be positioned with the cutting sides closest to the plate.
Right of the salad knife is the spoon, then soup spoon then oyster fork at the end to the outside. Generally, the dessert fork or spoon should be placed parallel to you on the table near the top of your plate or are brought in on the dessert plate just before dessert is served.
When eating soup, use the bowl-shaped or larger oval spoon. Never lift the soup bowl or tilt it to scoop the soup, keep it firmly on the table.
Don’t point your utensils at someone when talking with them. If you drop your utensils on the floor, leave them there and let the waiter or servant retrieve them.
If bread is served on the table, use your fingers to tear off a small section and butter a bite-size piece. It is considered bad manners to spread the butter across all the length of the whole bread.
Don’t tuck your napkin into your shirt. Unfold the napkin and place it on your knees but only dab your mouth when needed.
After using each utensil, place it on the edge of your plate, don’t put it where you originally picked it up off the table.
When wanting to drink any beverage, please place your utensils down onto the plate before holding the cup or glass.
By following these guidelines, you can ensure that you are using utensils properly at a formal dinner, which can help you make a favorable impression and feel more comfortable at the table