Dining Etiquette

Good table manners are important in creating a favorable impression whether sharing a meal with a business associate, a prospective employee, or future in laws.

Napkins

Put your napkin on your lap after sitting down at the table only after your host's has done the same. The napkin is to remain completely unfolded if it is a small luncheon napkin or in half, lengthwise, if it is a large dinner napkin. The napkin should remain in your lap for the entire meal unless you need to leave the table during the meal, in which case, it should be placed in your chair. Use the napkin to blot your mouth and put it on the table after the meal is finished, following the host's lead.

Ordering

Generally, women's orders are taken first. Be sure to ask questions about any dish you are uncertain of on the menu. Don't order the most expensive meal or more than two courses unless the host has given permission to do this.

Formal Place Settings

Visualize an imaginary line through the center of the serving plate. Glassware, cup and saucer, knives, and spoons, and seafood fork if applicable will be to the right of this line. Bread and butter plate, salad plate, napkin, and forks will be to the left of this line.

Silverware Use

A simple rule will help with discerning when to use different pieces of silverware. Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each course.

The salad fork is on your outermost left, followed by your dinner fork. Your soupspoon is on your outermost right, followed by your beverage spoon, salad knife and dinner knife. Your dessert spoon and fork are above your plate or brought out with dessert.  When you cut your food, remember to lay knife across the plate and switch your fork to your dominate hand before eating.

After you have finished the meal, leave your plate in its place and lay your fork and knife diagonally across the plate. Place your napkin on the table to the right of the place setting.