Style 101: Ask Michelle
[Fashion and Image Consultant: Michelle Washington]
Style-ology LLC
www.styleology.net Dinner is Served
(Part 1)
Identifying your tools
Today is the ¡°big¡± day; your company has chosen you to attend an important company dinner with new clients at ¡°Chez Fancy¡±. Unfortunately, you are nervous about what utensil to use as you look upon a pristine formal table setting that reminds you of a well prepared tray of surgeons tools and you decide which ¡°scalpel¡±¡oh¡pardon me, I mean ¡°fork¡± to use first. Such a display of various eating utensils may lead you to the question: Whatever happened to the all-utilitarian plastic ¡°spork¡±?
Dining etiquette can be critical to your career success. Employers want to see you in different social situations. They are interested in how you conduct yourself, particularly if your job requires a certain standard of conduct with clients and superiors. You will be critically scrutinized on your table manners and conduct. One way to overcome this predicament is to know how to utilize various place settings: Basic, Informal, and Formal.
Regardless of knowing which fork to use, your meal should be a delightful dinning experience instead of a feared dinning right of passage. The following helpful hints of this ¡°Part I¡± guide will help you to identifying your ¡°tools of the table¡±.
Basic Place Setting:
Remember the order of plates and utensils:
1. Picture the word ¡°FORKS.¡± The order, left to right is: F for Fork, ¡°O¡± for Plate (the shape!), ¡°K¡± for Knives and S for Spoons. (Okay ¨C you have to forget the ¡°r¡±, but you get the idea!)
2. Holding your hands in front of you, touch the tips of your thumbs to the tips of your forefinergers to make a lower case ¡®b¡¯ with your left hand and a lower case ¡®d¡¯ with your right hand. This reminds you that ¡®bread and butter¡¯ go to the left of the place setting and ¡®drinks¡¯ go on the right. Some other things to know:
o Knife blades always face the plate
o The napkin goes to the left of the fork, or on the plate
o The bread and butter plate and knife are optional (Post, 2003)
Informal Place Setting:
Our illustration shows how a table would be set for the following menu:
¡ñ Soup course
¡ñ Salad or first course
¡ñ Entr¨¦e
¡ñ Dessert
a. Dinner plate: This is the ¡®hub of the wheel¡¯ and is usually the first thing to be set on the table. In our illustration, the dinner plate would be placed where the napkin is, with the napkin on top of the plate.
b. Two Forks: The forks are placed to the left of the plate. The dinner fork, the larger of the two forks, is used for the main course; the smaller fork is used for a salad or appetizer. The forks are arranged according to when you need to use them, following an ¡°outside-in¡± order. If the small fork is needed for an appetizer or a salad served before the main course, then it is placed on the left (outside) of the dinner fork; if the salad is served after the main course, then the small fork is placed to the right (inside) of the dinner fork, next to the plate.
c. Napkin: The napkin is folded or put in a napkin ring and placed either to the left of the forks or on the center of the dinner plate. Sometimes, a folded napkin is placed under the forks.
d. Dinner knife: The dinner knife is set immediately to the right of the plate, cutting edge facing inward. (If the main course is meat, a steak knife can take the place of the dinner knife.) At an informal meal, the dinner knife may be used for all courses, but a dirty knife should never be placed on the table, placemat or tablecloth.
e. Spoons: Spoons go to the right of the knife. In our illustration, soup is being served first, so the soupspoon goes to the far (outside) right of the dinner knife; the teaspoon or dessert spoon, which will be used last, goes to the left (inside) of the soupspoon, next to the dinner knife.
f. Glasses: Drinking glasses of any kind ¨C water, wine, juice, ice tea ¨C are placed at the top right of the dinner plate, above the knives and spoons.
Other dishes and utensils are optional, depending on what is being served, but may include:
g. Salad plate: This is placed to the left of the forks. If salad is to be eaten with the meal, you can forgo the salad plate and serve it directly on the dinner plate. However, if the entr¨¦e contains gravy or anything runny, it is better to serve the salad on a separate plate to keep things neater.
h. Bread plate with butter knife: If used, the bread plate goes above the forks, with the butter knife placed diagonally across the edge of plate, handle on the right side and blade facing down.
i. Dessert spoon and fork: These can be placed either horizontally above the dinner plate (the spoon on top with its handle facing to the right; the fork below with its handle facing left); or beside the plate. If placed beside the plate, the fork goes on the left side, closest to the plate (because it will be the last fork used) and the spoon goes on the right side of the plate, to the right of the dinner knife and to the left of the soupspoon.
j. Coffee cup and saucer: Our illustration shows a table setting that would be common in a restaurant serving a large number of people at once, with coffee being served during the meal. The coffee cup and saucer are placed above and to the right of the knife and spoons. At home, most people serve coffee after the meal. In that case the cups and saucers are brought to the table and placed above and to the right of the knife and spoons. (Post, 2003)
Formal Place Setting:
The one rule for a formal table is for everything to be geometrically spaced:
The placement of utensils is guided by the menu, the idea being that you use utensils in an ¡°outside in¡± order. For the illustrated place setting here, the order of the menu is:
Appetizer: Shellfish
First Course: Soup or fruit
Fish Course
Entr¨¦e
Salad
a. Service Plate: This large plate, also called a charger, serves as an underplate for the plate holding the first course, which will be brought to the table. When the first course is cleared, the service plate remains until the plate holding the entr¨¦e is served, at which point the two plates are exchanged. The charger may serve as the underplate for several courses, which precede the entr¨¦e.
b. Butter plate: The small butter plate is placed above the forks at the left of the place setting.
c. Dinner fork: The largest of the forks, also called the place fork, it is placed on the left of the plate. Other smaller forks for other courses are arranged to the left or right of the dinner fork, according to when they will be used.
d. Fish fork: If there is a fish course, this small fork is placed farthest to the left of the dinner fork because it is the first fork used.
e. Salad fork: If salad is served after the entr¨¦e, the small salad fork is placed to the right of the dinner fork, next to the plate. If the salad is to be served first, and fish second, then the forks would be arranged (left to right): salad fork, fish fork, [and] dinner fork.
f. Dinner knife: The large dinner knife is placed to the right of the dinner plate.
g. Fish knife: The specially shaped fish knife goes to the right of the dinner knife.
h. Salad knife: (Note: there is no salad knife in the illustration.) If used, according to the above menu, it would be placed to the left of the dinner fork, next to the dinner plate. If the salad is to be served first, and fish second, then the knives would be arranged (left to right):dinner knife, fish knife, salad knife.
i. Soup spoon or fruit spoon: If soup or fruit is served as a first course, then the accompanying spoon goes to the right of the knives.
j. Oyster fork: If shellfish are to be served, the oyster fork is set to the right of the spoons. Note: It is the only fork ever placed on the right of the plate.
k. Butter knife: This small spreader is paced diagonally on top of the butter plate, handle on the right and blade down.
l. Glasses: These can number up to five and are placed so that the smaller ones are in front. The water goblet (la) is placed directly above the knives. Just to the right goes a champagne flute (lb); In front of these are placed a red (lc) and/or white (ld) wine glass and a sherry glass (le)
m. Napkin: The napkin is placed on top of the charger (if one is used) or in the space for the plate.
In general:
Knife blades are always placed with the cutting edge toward the plate.
No more than three of any implement is ever placed on the table, except when an oyster fork is used in addition to three other forks. If more than three courses are served before dessert, then the utensil for the fourth course is brought in with the food; likewise the salad fork and knife may be brought in when the salad course is served.
Dessert spoons and forks are brought in on the dessert plate just before dessert is served. (Post, 2003)
Even though all of these rules may look confusing, take time to practice days before your eating engagement. After that, the only thing left to do is to enjoy your meal!
Reference:
Post, P. (2006). Etiquette Tips. Retrieved from the Emily Post Institute website
June 18, 2006:
To see illustrations of an Informal and Formal setting , please go to the following :
http://www.emilypost.com/etiquette/everyda... What is Style-ology?
Michelle Washington is the creative mind behind Style-ology LLC (www.styleology.net). This fashion industry professional (turned Fashion and Image Consultant) has distinct skills and knowledge. As a registered and active member of AICI (Association of Image Consultants International), Michelle's forte is in creating a "true style" for clients; which means "being clever" and seeking out unusual shops. Michelle collaborates with top businesses and professionals to facilitate a full transformation for each client from beginning to end. Whether it is a total image makeover, personal shopping, fashion styling, or company speaking engagements; her personal one-on-one comprehensive service is what sets Style-ology LLC above all others.
Do you have questions? ¡°Ask Michelle¡±:
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Posted By: Jehan Bunch
Wednesday, June 21st 2006 at 3:45PM
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