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This refresher on modern table manner rules can help guide you during business and social occasions.
Dinner at Haddo House, 1884 by Alfred Edward Emslie. Table manners are the cultural customs and rules of etiquette used while dining. As in other areas of North American etiquette, the rules governing appropriate table manners have changed over time and differ depending on the setting.
Illustration of bad table manners in Hill's Manual of Social Business Forms (1879) Modern etiquette provides the smallest numbers and types of utensils necessary for dining. Only utensils which are to be used for the planned meal should be set. Even if needed, hosts should not have more than three utensils on either side of the plate before a meal.
Utensils are placed inward about 20 cm or 8 inches from the edge of the table, with all placed either upon the same invisible baseline or upon the same invisible median line. Utensils in the outermost position are to be used first (for example, a soup spoon or a salad fork, later the dinner fork and the dinner knife).
Most of the rules have been traced to a French etiquette manual written by Jesuits in 1595 entitled "Bienséance de la conversation entre les hommes". As a handwriting exercise in around 1744, Washington merely copied word-for-word Francis Hawkins' translation which was published in England in about 1640.
Tables are often set with two or more forks, meant to be used for different courses; for example, a salad fork, a meat fork, and a dessert fork. Some institutions wishing to give an impression of high formality set places with many different forks for meals of several courses, although many etiquette authorities regard this as vulgar and prefer ...
Dinner with various cutlery positions, waiter taking empty plates (1950) In the United States, [1] the silent service code is a way for a diner to communicate to waitstaff during a meal to indicate whether the diner is finished with their plate.
It is also a polite custom to wait for the eldest or highest ranking guest at the table to start eating before the other diners start. [8] Another customary and important etiquette is to say gochisōsama-deshita ( ご馳走様でした(ごちそうさまでした) , lit. "it was a feast") ( ja ) to the host after the meal and the restaurant ...
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