table manners

Table manners are the rules used while eating, which
may also include the appropriate use of utensils.
 Different cultures observe different rules for table
manners.
Each family or group sets its own standards for how
strictly these rules are to be enforced.
Basic Definition
2

Informal settings generally have fewer utensils and dishes but use a
layout based on more formal settings.
Utensils are arranged in the order and according to the manner in
which the diner will use them.
In the West, forks, plate, butter knife, and napkin generally are
placed to the left of the dinner plate, and knives, spoons, stemware
and tumblers, cups, and saucers to the right.
By contrast, formal settings in Armenia place the fork to the right of
the dinner plate and informal settings in Turkey place the fork to the
right of the dinner plate if not accompanied by a knife
Sauceboats and serving dishes, when used, either are placed on the
table or, more formally, may be kept on a side table.
Place setting
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TABLE DESIGNING
 Formal Table Designing
The dessert spoon (or dessert knife) is laid on the table above the
dinner plate in a horizontal position, handle facing right. The dessert
fork is laid beneath the dessert spoon (or dessert knife), handle
facing left. The dessert utensils may also be presented on the dessert
plate in the same way as formal service.
 Informal Table Designing
At an informal setting, fewer utensils are used and serving dishes
are placed on the table. Sometimes the cup and saucer are placed on
the right side of the spoon, about 30 centimetres (12 in) from the
edge of the table. Often, in less formal settings, the napkin should be
in the wine glass. However, such objects as napkin rings are very
rare in the United Kingdom, Spain, Mexico, or Italy
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Formal Table Designing
Formal Place Setting
for 8 Course Dinner
Appetizer Course Soup Course Fish Course
Entrée Course Palate Cleanser Main (Releve) Course Salad Course
Fingerbowl Before Dessert Dessert Place Setting
Before Dessert
Dessert Course Coffee/Tea Course
5

Informal Table Designing
Soup course Main Course
Tea/coffee course Snacks course 6

At informal meals, place the napkin in your lap immediately
upon seating. During formal occasions, before unfolding the
napkin, wait for the hostess to remove her napkin from the table
and unfold it in her lap.
Place the napkin in your lap upon seating.
When leaving the table temporarily, put the napkin on your
chair.
At the meal's end, fold your napkin and place it to the left of
your place setting.
Napkin Etiquettes
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HANDLING UTENSILS
The continental style prevails at all meals, formal and informal,
because it is a natural, non-disruptive way to eat.
 Hold your fork in your left hand, tines downward.
 Hold your knife in your right hand, an inch or two above the
plate.
 Extend your index finger along the top of the blade.
 Use your fork to spear and lift food to your mouth.
 At informal meals the dinner fork may be held tines upward,
9

THE TABLE SETTING
Deciding which knife, fork, or spoon to use is made easier by
the outside-in rule – use utensils on the outside first and working
your way inward.
So, if you are served a salad first, use the fork set to the far left of
your plate.
Your water glass is the one above the knife in your place setting
and your bread plate is to the left.
 To remember which bread plate belongs to you and if the glass in
front of you belongs to you or your neighbor, use “b” and “d”. Touch
the index finger on your right hand to your right thumb.
Touch the index finger on your left hand to your left thumb.
The “b” formed by your left hand is for “bread” (your bread plate
is always at the left of your place setting). The “d” formed by
your right hand is for “drink” (your drinking glasses are always at
the right of your place setting).
10

WHEN TO START EATING
At a small table of only two to four people, wait until
everyone else has been served before starting to eat. At
a formal or business meal, you should either wait until
everyone is served to start or begin when the host asks
you to.
13

Despite all its apparent
complexities, wine and wine
etiquette really aren't that
mysterious. In our wine
etiquette section, we make
wine tasting, selection and
serving as easy as possible
by providing step-by-step
guidance.
Drinking
etiquettes
14

RESTING UTENSILS
How do you leave your knife and fork on
your plate when taking a break or are
finished eating?
When you pause to take a sip of your
beverage or to speak with someone, rest
your utensils in one of the two following
styles:
Continental Style: Place your knife and
fork on your plate near the center, slightly
angled in an inverted V and with the tips of
the knife and fork pointing toward each
other.
American Style: Rest your knife on the top
right of your plate (diagonally) with the
fork nearby (tines up).
When each course is finished:
Place the knife and fork parallel with
the handles in the four o'clock position on
the right rim of the plate. 15

SOUP ETIQUETTE
Hold the soupspoon by resting the end of the handle
on your middle finger, with your thumb on top. Dip
the spoon sideways at the near edge of the bowl, then
skim away from you. Sip from the side of the spoon.
To retrieve the last spoonful of soup, slightly tip the
bowl away from you.
16

SEATING ETIQUETTE
Your host may have seating
arrangements in mind, so you should
allow him to direct you to your seat. As
the host, you should suggest the seating
arrangements.
In a restaurant, the guest of honor
should sit in the best seat at the table.
Usually that is one with the back of the
chair to the wall. Once the guest of
honor's seat is determined, the host
should sit to her left. Other people are
then offered seats around the table
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FOOD SERVICE ETIQUETTE
During service of a formal dinner, the food is brought to each diner
at the table; the server presents the platter or bowl on the diner's
left. At a more casual meal, either the host dishes the food onto
guests' plates for them to pass around the table or the diners help
themselves to the food and pass it to others as necessary.
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MEALS END
At a formal affair, plates are removed by a professional
staff. But as most informal meals are served without help,
the hostess clears the plates, often with the help of a guest
or two. At a family meal, members clear their own plates.
19

CLEARING THE PLATES
If the meal is formal, plates will be removed by the staff.
At informal meals, the hostess will probably clear the plates,
possibly with one or two guests helping.
At a family meal, members clear their own plates.

Leaving the dining room. To signal dinner is concluded, the hostess
catches the eye of the host, lays her napkin on the table, and suggests
that everyone go into another room for coffee and after-dinner
drinks. The hostess rises from her chair.
When it's time to leave, rather than detain one's host with a
lengthy good-bye, make the departure brief but cordial.
20

REFUSING A DISH
If you're allergic to a food or on a restricted diet,
explain to your host (not to the table at large)
why you have no choice but to decline
MAIN COURSE
you order for yourself, you can avoid some of
the potential difficulties of a main course by
ordering food that is easy to eat and that you’ll
know you enjoy.
SALT AND PEPPER ETIQUETTE
Always pass the salt and pepper together.
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TOP TEN TABLE MANNERS TIPS!
 Place your napkin in your lap
 Turn off your phone
 Wait for everyone to be served before eating
 Use a knife and fork to cut meat
Cut your food one piece at a time
 Chew with your mouth closed
 Don't reach across the table
 Don't talk with your mouth full
 Don't pick your teeth at the table
 Say "excuse me" when leaving the table
22

23
12 BASIC RULES
IN TABLE MANNERS

1. SIT UP STRAIGHT.
 Try not to slouch or
lean back in your
chair.
24

2. DON'T SPEAK WITH YOUR MOUTH FULL OF
FOOD.
 no one likes to see a ball
of masticated meat in
your mouth.
25

3. CHEW QUIETLY, AND TRY NOT TO
SLURP.
 Making noises is not
only unappetizing, and
distracting, but it can also
interrupt the flow of
conversation.
26

4. KEEP BITES SMALL.
 it is smart to keep bite
sizes to a moderate
forkful.
27

5. EAT AT A LEISURELY PACE.
 It is good for the
digestion
 It shows your host that
you want to enjoy the
food and the company.
28

6. DON'T WAVE UTENSILS IN THE AIR,
 especially knives or if
there is food on them.
 You might knock over
glasses, pierce waiters or
launch a pea into the eye
of your date.
29

7. KEEP YOUR ELBOWS OFF THE TABLE.
 Elbows take up table
space and can be a
danger in knocking plates
or glasses.
 Elbows on the table give
you something to lean on
and tend to lull you into
slouching.
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8. DON'T REACH.
 Not only is it as
impolite, but there is
always the possibility
of upsetting glasses or
running your sleeve
through someone's
mashed potatoes.
Dad, please
pass the bread
basket.
31

9. DON'T FORGET “PLEASE” AND “THANK YOU”.
 These are handy words
in most situations, but
especially vital at the
table where common
courtesies are noticed
by everyone present.
32

10. EXCUSE YOURSELF WHEN LEAVING
THE TABLE.
 You don't want people
to think that you are
tired of their company.
 If you must leave the
table, make your
excuses somewhat
obvious and appear to
be pressing.
Excuse
me.
33

11. COMPLIMENT THE COOK.
 Even if the food is
perfectly awful, say
something nice.
 You don't have to lie,
simply find the
positive side of the
burnt food.
 It is always pleasant to
end a meal on a
positive note.
34

12. WIPE YOUR MOUTH WITH YOUR
NAPKIN.
 Ever notice that
disgusting smudge on
the edge of your glass?
This can be avoided by
first wiping your lips
with your napkin.
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table manners

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