Dining Etiquette Tip #1

In life, it is important to be able to know appropriate dining etiquette either for a business meal, a special affair, or if you're putting one on.  For the next 10 days I'll hit on some of the major and some of the not well remembered tips and hints so you can wow your next meal mates.

-Place Setting-

You get to dinner, it's a formal affair, and you are shocked to see the most set up setting of silverware and dishes you have seen, here's a breakdown to help you figure out what's what

Note:  This is not the most horrid it would be, but will give you the basics

For this we will work from the center, then start at 1 o-clock and move clockwise

Course Plates/Bowls:  Typically when you arrive at a location you will have a single plate, or bowl placed at the center of your spot.  If you are having several courses, then the plates/bowls will be brought in and out (except for the base plate which stays for every course except desert).  If there is only a soup and main course, then the soup bowl will often times just be on top of the course place (this may differ depending on the event).

Glasses:  In this case, it may be easy, or challenging.  If there is a regular glass, that's for water, and if you have a goblet it's for wine.  If they are all goblets, then size does matter.  The largest goblet will be for water, the next one down for red wine, and the smallest for white wine, often times in a left to right fashion.

Spoon and Knife:  The spoon and fork for your meal will be as shown, always, with the knife closest to the plate and the spoon on the outside.  If there is a separate soup course, the soup often times is provided with a soup spoon, similar to a special spoon for pasta.

Napkin and Forks:  The Napkin will typically be placed under the forks, though for certain formal affairs it may be on the center of the plate.  When it comes to forks, they often times identify the number of courses (2 forks=2 courses).  They are also easy because you typically work your way in (towards the plate) as the courses go on.  Usually a salad fork on the outside, followed by a seafood fork, and then the main course fork.

Bread Plate:  Above the forks will be the bread plate, it will usually have it's own small knife to be used for butter.

Center-top Silverware:  If there is a desert course or extra course, then the required utensils will be placed centered above the main course plates.

Hint:  If you forget where the bread and drinks go, hold out your hands, and put your thumb to your pointer-finger, one will make a b (for bread) and one will make a d (for drink).

Hint:  Placement is in favor of Left-handed people (forks on the left, knife and spoon on the right)

Hint:  Desert is last, so those silverware items are furthest away

Hint:  You don't want to leave the meal intoxicated, thus you have a larger water glass than alcohol glass

As you set-up your own placements it will become easier and easier and you won't have to reference another set again and you can stun your date when you go out next time.


Over the next few days I will focus on appropriate behavior, food rules, business meal rules, and others to help you navigate the world of dining etiquette.

Bon appétit!