There are very few people in our country who are raised with proper table manners. Like most of our manners, this too is imported. So relax! It is not a crime to cringe at those corporate dinner tables seeing the plethora of utensils or several courses of meals and wondering how to cope with them gracefully. Wipe off your worries and read on.
Here are a few basic rules that will make you a corporate dining genius.
Formal Table Settings 101
We often get confused seeing the myriad of tableware displayed on the dining table not knowing how and when to use what. It gets easier once you know where the basic utensils and dishes are kept on a table and how to use them. The most basic rules of dining are:
* Liquids to the right, solids to the left; keep the drinks to your right and bread plate to your left.
* Fork is a four-letter word as is the word “left,” knife is a five-letter word as is the word “right.”
* Start by using the utensils placed farthest from the plate and work inward with every course. Ever noticed how the dessert spoon is placed closest to your plate and the soup spoon to the outermost?
Deal with the Meal
There is no tribute to a great meal bigger than eating it the right way. It makes a lasting and positive impression.
We South Asians often struggle eating with silverware because we have grown up believing that food tastes better when eaten with hands. Unfortunately flavour has nothing to do with manners thus it is that much important to know how to hold that fork and cut using the knife when you are at a formal dinner.
* Grasp the utensils’ handles in the palm of your hands.
* Place your index finger on the handle and a little of the blade, if necessary.
* Hold the fork with your left hand, with prongs facing down.
* Gently apply enough pressure on top of the knife and fork where the tines or blades meet the handle.
* Cut from top down.
* Do not apply too much pressure or else the food will fly off the plate.
* Eat your food one bite at a time.
* Rest and finish in proper position.
