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not crowded, with everyone having plenty of TABLE SETTING
elbow room.

Good table manners are good table manners
anywhere. Customs may vary, but good
fundamentals in eating are generally the same.
It takes practice before the use of table silver
and other table manners become easy and
automatic. Mealtime is the time for
enjoyment, not only for the food, but also the
company of others. Pleasant conversation,
coupled with the relaxation that comes with
knowing what to do enhances the occasion. (1) All tables are set alike to accommodate
right handed people.
POSTURE
(2) Glass on the right, side plate on the left.
Sit up straight; avoid clutching and keep
elbows off the table when eating. (3) Fish fork, Dinner fork on the left.

NAPKIN (4) Dinner knife, Fish knife, Spoon on the
right.
(1) Should not be used as a bib.
(5) Dessert fork and spoon on the top.
(2) Napkin always goes on the lap.
HANDLING OF CUTLERY
(3) Napkin should not be opened till dinner
is ready to be served. (1) Do not wave cutlery in the air.

(4) It should be used as a substitute (2) Never put cutlery on edge of the plate
handkerchief. and resting on the table.

(5) When leaving the table in between BEVERAGES
courses, napkin should be placed on the (1) If wine is served at each course, this
seat or on the armrest.
should be finished with the food.
(6) When the meal is over, napkin should PASSING ITEMS AT TABLE
be refolded loosely and placed on the
table. (1) Never stretch out across a table, always

ask for the item to be passed.
WHEN TO BEGIN EATING
(2) Salt and Pepper shakers should always
(1) You may begin eating when the head be passed together even though one is
table starts with the 1st item on the requested.
menu.
(3) Items with handle should be passed
with the handle facing the person who
requested it.