GUIDELINES “ON WHAT TO ORDER”
When possible let the host take the lead.
Ask for
suggestions/recommendations.
Do not order
the most expensive or the least expensive item on the
menu.
Avoid foods
that are sloppy or hard to eat.
Avoid alcohol
even if others are drinking.
Eating
utensils are used from the outside in. Dessert
forks/spoons are placed at the top of the plate.
Everything to
your right you drink. Everything to your left you eat.
When you don't
know what utensil to use, watch what your host does and
follow suit.
When you have
finished, leave your plate where it is in the place
setting. Do not push your plate away from you. Lay your
fork and knife diagonally across your plate and
side-by-side. The knife and fork should be placed as if
they are pointing to the numbers 10 and 4 on a clock
face.
GUIDELINES “TABLE PLACEMENT”
Utensils should be about ˝ inch away from the plate or
each other. They should also be lined up evenly from
their bottoms.
Dinner plates should be placed approximately 2 inches
from the table's edge.
Knives should be placed with their cutting-edge toward
the dinner plate, except the butter knife which must be
laid flat on a side plate.
When using candles as the sole source of light they must
be placed symmetrically upon the table and their flames
should not be at eye-level.
Napkins are commonly placed on the plate, to the left of
the forks or inside of a drinking glass.
BREAKFAST
