Knife and fork - what is special about these things? We use them every day, but getting into a formal setting or in a luxurious restaurant, many are lost at the sight of several types of cutlery, do not know how to act correctly with them, and literally feel ill at ease. Meanwhile, it is enough to know a few simple rules of etiquette and practice a little at home with ordinary knives and forks, so that you can feel free and relaxed everywhere and enjoy delicious food and socializing, without thinking about how to get rid of naughty steak or whole fish. The website "Culinary Eden" made a selection of basic rules for handling knives and forks that any modern person should know.
We will not bore you with details about the location of the forks and knives on the table, about the types of forks and knives. If you see several instruments in front of you to the left and right of the dish, remember a simple rule: first, take those instruments that are farther from the dish. In the course of changing courses move to the center.
How to hold a knife and fork
Today, table knives are used much more widely than before. With a knife you can cut pancakes, fritters, meat and vegetable cutlets, chopped schnitzel, even dumplings and dumplings. Previously, it was considered indecent to use a knife for these purposes, because for such soft products it is enough to have a fork. The zone of influence of knives has not yet spread to fresh vegetables, spaghetti, noodles, solyanka, omelets, scrambled eggs, puddings, jelly and fried brains - they are still eaten only with a fork or fork in combination with a spoon.
The main specialization of the knife and fork at the dinner table is meat dishes cooked in a large piece. To elegantly deal with them, you should take the knife in your right hand, and the fork in your left. These devices can not be held like a pencil, between the thumb and forefinger. A sure grip is needed: clasp the knobs of the fork and knife at the top of the whole palm, with your index finger on the top of the device. With this method, lightly pressing the index finger will be enough to cut off a piece of steak without the hassle. Remember that meat at the table should be cut only towards yourself, moving only with brushes, not elbows. When cutting off pieces of meat, it is recommended to hold the fork with the teeth down, and its handle should rest against the palm - this will allow you to quickly and accurately puncture the pieces on the teeth. If you eat something that does not require much effort, you can hold the plug between your index finger and thumb and hold the teeth up, like a spoon.
Remember that it’s absolutely impossible to have a knife, for that there is a fork in your left hand. Shift the knife and fork from hand to hand is not worth it. So that you feel comfortable eating with your left hand, practice beforehand.
If during a meal you need to drink water or stop for any other reason, do not put the fork and knife on the table or on the plate, but choose the middle position: the handles rest on the table, and the working surfaces hang over the plate.
How to eat meat with a knife and fork
In the American tradition, it is customary to immediately cut a piece of steak or ham into small pieces, and then you can put the knife aside and safely eat them while holding the fork in your right hand. European etiquette does not approve of this: it is better to cut off one piece, eat, and only then cut off the next. Choose what tradition is closer to you.
If you are served a meat dish with a side dish of vegetables, do not let go of the knife and fork, even if the pieces do not need to be cut - you can always get a large piece, and you will have to shift the fork in your left hand and grab the knife.
When eating dense meat with a garnish, another question arises: how to combine a cut piece of meat with a garnish? Of course, you can alternately put meat and mashed potatoes or vegetables in your mouth - this is the easiest way. The variant is more complicated: we cut off a piece of meat, holding it with a fork, using a knife, put some mashed potatoes on the meat and send it into the mouth. Aerobatics - it's nice to do with meat and small vegetables, for example, green peas, which can not hold on to it. In this case, the plan of action is this: cut off a piece of meat, impaled on a fork, turn over the fork and put peas into it, like in a spoon, helping yourself with a knife.
If a salad is served in a separate plate, the products from the plates should not be mixed. It is necessary to impale meat and vegetables alternately on a fork. Large lettuce is unacceptable to cut with a knife. It is better to carefully cut the sheet with a fork or screw it onto a fork and eat it whole.
Cutlets and meatballs should be broken with a fork, but it is permissible to cut with a knife, especially chicken Kiev. It happens that the ringlets of sausage and salami are served unpeeled. According to the rules of etiquette, they must be cleaned with a knife and fork. Pate should be eaten with a fork, spread on bread is allowed only in an informal setting.
How to eat a bird with a knife and fork
Not so long ago it was believed that the bird is permissible to eat with your hands, if you can not remove all the meat from the bone. Modern etiquette is categorically against it - just a knife and fork! It is better to let part of the meat remain on the bone, but you should not lose face, taking the bone in your hands and gnawing it. Such behavior is permissible only in the family or in the circle of close friends. If the chicken is served in broth, besides the knife and fork, you will also need a spoon: eat the broth, then take up the chicken with the help of a knife and fork.
How to eat fish
Fish dishes, with the exception of herring, are supposed to be eaten without a knife, using a special spatula. This spatula is held in the right hand and used to separate bones, holding a piece of fish with a fork. Not all homes and restaurants have special shovels for fish, so fish dishes can be served with two forks. In this case, we take a fork in each hand and separate the bones with the right and divide the fish into pieces, and with the left we eat.
If you are served whole fish, then we also do without a knife, and with the help of a spatula or a second fork, we separate the top fillet. When this part of the fish is eaten, we separate the spine and fins, lay on the edge of the plate and eat the bottom fillet. It is unacceptable to gnaw bones and fins, no matter how tasty they look. If you still did not follow, and the fish bone was in the mouth, gently push her tongue on the fork or napkin.
How to eat bread and sandwiches
The dining table is not a place for cutting bread. Bread should be eaten, breaking off the pieces with his hands, but not to bite off a piece and not cut with a knife. It is unacceptable to make sandwiches with meat delicacies or cheese cutting at the table. You need to put ham or cheese on your plate and eat separately with a knife and fork, eating bits of bread. Ready-made small sandwiches can be cut in half to eat by hand. Big sandwiches that can not cope for 2 bites, it is recommended to put on a plate and eat with a knife and fork. At breakfast, you can make a break: spread butter on the bread and bite off a whole piece.
By the way, sushi, rolls and other oriental dishes, which are usually eaten with chopsticks, according to etiquette, can be eaten with familiar European appliances. The waiter or the owner of the house should offer guests forks and knives. Naturally, you shouldn’t cut sushi with a knife and rolls, take them with a fork and send them in your mouth.
How to eat spaghetti
For spaghetti, the knife is not needed, and eating them beautifully and elegantly can be difficult. There are several ways to cope with disobedient spaghetti: we take a spoon in our left hand, put spaghetti on a fork, and cut off all unnecessary with a spoon. You can hook with a fork a few macaroni, lift up and wind on a fork. You can do more radically: lower the plug straight down and in this position, wrap a few macaroni on it.
How to eat desserts
When the time for desserts comes, this is no reason to relax. Most desserts are also eaten with forks and knives, even watermelon! Peach should be cut lengthwise, remove the bone, remove the skin with a knife and fork and eat, cutting into small pieces. In a banana you need to cut off the tail, remove the peel and eat with a knife and fork, cutting off the circles. Apples and pears are recommended to be cut into quarters, peel, put on a plate and cut off slices, gradually approaching the core. Oranges and tangerines in a decent society are not cleaned with their hands, but are incised crosswise, peeled off, like petals, and divided into lobules. A slice of watermelon is eaten with a knife and fork, put on a plate and separating the bones. Cakes, cream cakes, puddings are eaten with a special dessert fork or spoon. The only sweets that are acceptable to take with hands are cookies, gingerbread and dry cakes.
Cheese knives
On the cheese plate can be placed cheeses in large chunks. In this case, they are attached knives. For medium soft cheeses there is a large knife, the blade of which has a slot. At the tip of such a knife there is a semblance of a fork, with which a piece of cheese can be shifted from a common plate to its own. Soft cheeses are cut with a string knife. To the hard cheeses a knife-grater is served, which removes beautiful chips, and to super hard cheeses - a knife in the form of a spear, which is chipped into pieces.
Knife and fork tongue
Knife and fork, located at one end on the edge of the plate, and the other on the table, means that you are distracted for a while and will soon return to the food. If you need to leave the table and would like to return and finish the dish, leave the signal to the waiter: cross the knife and fork on the plate. When the meal is complete and you want to free the table from the dishes, place the appliances on the plate parallel to each other with the handles towards you or slightly diagonally. Fork tines can look up (American style) or down (European style).
With the help of a knife and fork, you can even inform the waiter about your attitude to food and service. To express approval, put the knife and fork in parallel, but not with the handles to yourself, as is done in the signal about the completion of the meal, but with the handles to the left. If you do not like the dish, you can cross the devices on the plate by inserting the tip of the knife between the teeth of the fork.
As you can see, the knife and fork are important things in the life of a modern cultural person. The ability to use them correctly will never be over.
The success of a festive lunch or dinner depends largely on the ability to beautifully and properly arrange the table, to create maximum comfort for all those present. And the boring word “table setting” can mean a creative and pleasant process, and the goal of it is to keep guests away, but to make life beautiful in the best sense of the word, and to turn family holiday dinners into a special treat.
The general rule for arranging dishes is very simple - plates and instruments should be placed in the order in which the dishes will be served. For example, a plate for snacks is placed on a hot plate. A plate for bread also needs to be put on the left.
The forks and knives are located the farther from the plate, the faster they are needed. Those. the fork for the salad will be the most extreme, and for the hot one - the last one near the plate. Dessert appliances are placed on top of the plate. Knives should be placed to the right with the blade towards the plate, spoons - with a bulge down, and forks - to the left of the plate with teeth up, so as not to spoil the tablecloth. Soup spoons can be put on the right, right of the last knife. If butter is served with bread, then a small butter knife is placed on the bread plate, which should be located to the left of the fork. Classical rules suggest no more than three devices on the table at the same time, so if your gala dinner consists of ten changes of dishes, you should not try to arrange all the necessary forks and knives on the table at once. All plates should stand a short distance from the edge of the table, forming a straight line parallel to the edge.
Wine and water should be set on the table uncorked. Juices, fruit drinks, vodka and various tinctures are best served in decanters. Glasses are placed to the right of the plates, again in the sequence in which you are going to serve drinks. Champagne is put in a bucket with ice and covered with a napkin or it is stored in the refrigerator and uncorked just before use. Spill the champagne gradually, topping up as the foam drops. Filling glasses with drinks should be no more than three-quarters of their capacity.
Do not forget to place on the table salt, seasonings and sauces. Bread is placed on a table on several plates, so that all guests are comfortable to get it. All dishes and salads should have separate spoons lying convex side up, so that guests, reaching for the dish, do not accidentally drop food on the tablecloth. Cold snacks are arranged, alternating fish, meat and vegetable dishes.
Soup should be served in a tureen, and hot dishes should be served in special dishes or baranchiks (a dish with a lid).
Next to the place of the hostess, you can provide a small table on which you will have clean plates, spare appliances, napkins, extra bread and other necessary things on hand.
A beautifully laid table suggests an immaculately clean and ironed tablecloth and matched to the tone of the napkin. The latter can be turned into special decorations by folding them in a triangle, cap, or in some original way. It is necessary to put on a napkin for each set of plates.
The festive table is perfectly decorated with flowers - live or dry compositions, for example, two or three small neat bouquets in different parts of the table. Another option is to place a large bouquet in the middle of the table, or on a very small bouquet next to each plate. In any case, the flowers should not take up too much space, and it is better to make bouquets low so that they do not interfere with taking snacks and do not interfere with the guests to communicate with each other.
Finally, the last rule, difficult to do for a hospitable Russian person in a typical small-sized apartment, is that the festive table should not “break” from an oversupply of dishes and dishes. An elegantly laid table offers free-standing snacks and salad bowls and a sufficient amount of personal space for each of the guests.
If you want to prepare the table a little in advance to have time to clean up, or your guests like to be late, cover snacks and salads with regular cling film - this will allow them to keep a fresh look before the guests arrive.
Spoons:
tablespoon for soup served on a plate;
A dessert spoon (slightly smaller than a tablespoon in size) for such dishes as porridge, soup in a cup, dessert, fruit;
A teaspoon for liquid dishes served in a cup, as well as for grapefruit, eggs and fruit cocktails;
A coffee spoon (half the size of a teaspoon) for coffee served in a small cup;
Spoon with a long handle for chilled tea and drinks served in tall glasses.
Plugs:
Large fork for folding dishes from a large tray. The shape resembles a large dining fork, but increased in size;
Large dining fork for meat dishes; small fork for snacks and dessert dishes;
Fish fork for fish dishes; fork for oysters, for dishes from oysters, crabs, cold fish cocktails. Its dimensions are small: length 15 cm. Width at the base 1.5 cm;
Fruit fork for fruit. Served at the end of dinner with a cup for rinsing fingers.
Knives:
Large dining knife for meat dishes;
Small knife for snacks and other dishes, except meat and fish;
Fruit knife (with the same handle as the fruit fork) for fruit;
Fish knife for separating fish bones in fish dishes;
Knife for butter only for butter spreading; dessert knife for cheese, dessert and flour dishes.
It should be borne in mind that all devices are not used at the same time. Therefore, when setting the table, it is customary to place no more than three forks and three knives at the same time. The remaining knives, forks and other additional serving items are served, if necessary, to the corresponding dishes.
Place at the table usually looks like this:
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The cutlery objects lie next to each other at a distance of 1 cm, and at the same distance from the edge of the table, the forks bend down, the knives point to the plate.
On the left, somewhat to the side of the front plate, there is a saucer for bread and on it a butter knife. Fruit knives are brought in when fruit is served.
Right obliquely from the plate, there are glasses for drinks (from left to right): a glass (glass) for water, for champagne, a glass for white wine, a somewhat smaller glass for red wine and even smaller for a dessert wine. This arrangement of glasses due to the fact that the drinks are poured on the right side. At the highest wine glass usually put a card with the name and surname of the guest to whom this place is intended. Sometimes a row of glasses closes brandy glass. It is placed if guests are served coffee at a table after breakfast (lunch) and they do not go into the living room. If cognac is served in a special large glass with a wide bottom, then it is poured a little. At receptions in our embassies, special small glasses for vodka are also put on the table.
For dessert and fruit behind glasses, sometimes they put a spoon, knife or fork, all with a handle to the right and with a convex side to the table.
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Based on cookbook.rin.ru and wwwomen.ru
Table setting is a fun business, but here a lot of devices can even stun an experienced hostess. Most questions are forks. As a rule, 4 items are used for standard serving. Each must be properly positioned depending on the menu.
It is better to know in advance how to place them, so as not to get into an awkward position in front of eminent guests.
Basics of etiquette
Knowledge of the basics of etiquette is the foundation of good serving and correct behavior. Such rules dictate to us from which side to place the devices and how to use them. Consider the rules of application:
- If on the table there are pancakes with filling, then eat them with a knife and fork.
- For fish, special forks are provided - 4 teeth with a cut in the middle.
- If the fish is served not in portions, but in whole, then a few other devices are provided. In this case, the plug is round and flat. It is used to put a piece on a plate.
- If during the meal you decide to drink water, then place the fork and knife on the edge of the plate, handles to the table.
- Put the fork to the left and the knife to the right. The device for guests has a hand that you need to hold a fork.
- For tea, they often serve a special small fork with two cloves. It is intended for lemon.
- Some dishes do not involve the use of a knife. In this case, it is permissible to hold the plug in your right hand.
For fruit there are separate forks. So, it is accepted to eat bananas with their help. Dessert forks are often used for cakes with lots of airy cream. In this case, the fork is considered an acceptable alternative to the spoon.
For a simple family meal, it is enough to put one table fork on the table, this is quite enough. With holidays and celebrations, everything is different. So, on your holiday table must be present such forks:
- Big. Visually resembles a simple dining fork, but differs in large size. With its help, move the food from the tray to the plate.
- Dining large. Used for meat dishes.
- Small. With it, they eat snacks and desserts.
- Fish and for seafood. The name of the plugs speaks for itself. Devices differ in small size.
- For fruit. Such a device is served in the final part of the meal.
rules
Table setting consists of many consecutive steps. Truly the most difficult can be called the layout of devices. It is this design element that will show your guests how skillfully you have done everything. There are strict rules on how to properly decompose devices:
- The layout of not only the instruments, but also the dishes itself always follows the order in which the dishes are served.
- Point the knife edge towards the plate.
- Dishes for water is located above the knife.
- The forks are to the left of the serving plate.
- The spoon is placed to the right of the knives.
- Absolutely all the devices on your desk must be from one set.
- For a simple homemade lunch, breakfast or dinner it is enough to use only cutlery.
- For serving the festive table, you definitely need a wide range of forks, spoons and knives. Without it, can not do.
These simple rules must always be observed. It does not matter what serving you do, these tips will help you to always stay on top.
Layout before the meal
The most difficult and painstaking work is done long before the arrival of guests. More precisely, between the preparation of food and the arrival of guests need to lay the table. The procedure itself may differ slightly depending on the occasion, the number of guests and the menu. So, to the left of the serving plate you need to put the fork. In the basic serving, it looks like this:
- Farthest from the plate you need to put the smallest fork. Guests will eat her cold snacks, a variety of salads and fish dishes. This device is used first.
- The next fork is closer to the plate. She eats hot snacks and second courses. The size of this fork is larger than the previous one. A distance of 2 cm is maintained from the plate to this fork.
When you put dishes and appliances on the table, make sure that the devices do not hide under the plates. Guest should have easy access to each serving item.
In the upper part of the plate have only 2 devices. And sometimes you can forget about such devices, but you still need to know them. Devices over the serving plate:
- For different sweets put dessert spoon.
- Next spread dessert fork. This device is placed closer to the plate. Although this device is not mandatory, it is still present in the classic table setting.
It is important to mention the special devices for seafood. It is all about 2 subjects - the fork and the knife. The fork has 3-4 cloves, it is convenient to eat food. The knife looks like a spatula, they are separated fish from the bones.
Only spoons and knives are laid out on the right side of the serving plate. There are absolutely no plugs. It looks like this:
- Closest to the guest's plate, place a knife for hot dishes. The tip is directed to the plate.
- Next will be a knife for snacks. The edge is directed to the same.
- Farthest from the guest plate, place a spoon for soup. This item is present on the table only when serving for dinner. Otherwise, this spoon is simply not needed.
The location of the devices at the end
In the home serving it is customary to clean the extra dishes after each dish. This rule applies to devices too. Throughout the meal, only the position of the water glass remains unchanged.
Despite this, if you decide to use formal serving techniques, go to the end. After eating, you can tell your housewife with a fork and knife. You can also send a request not to clean the dishes while you were away.
Several options for the location of devices, if you need to pause:
- If there is a lot of food on the plate. Place the cutlery on the edge of the plate so that the handles rest on the table. The fork should be on the left and the knife on the right.
- If it is left quite a bit. Put the devices in the form of the letter "L". Turn the knife edge to the left, into the fork - to the right. Handles should not rest on the table.
- If you eat only with a fork (without a knife).Put it on the right, on the edge of the plate. The base rests on the table.
At the very end of the meal, other rules apply. Devices do not put on the table. The main reason is pretty commonplace. Leftovers from the dishes may fall or drain onto a tablecloth. The mistress of the house is unlikely to be happy with such a surprise. Several correct options:
- Place the instruments parallel to each other on opposite edges of the plate. Pens should be sent to you.
- Imagine that the plate is a large dial. Place the fork with the knife so that the handles point at 5 o'clock.
One more important point - if the bouillon was served with a stand, then leave the devices on it.
The location of the devices - an important stage of serving. It is also important to beautifully arrange the table. It does not matter for what reason you decide to engage in such an interesting occupation as serving. Households and many guests will forgive you small mistakes or neglect of some rules if you can create a truly unique atmosphere.
The most safe option - a small gift for each guest. It can be absolutely any little thing that a person takes with him. Pack such a souvenir in a beautiful paper, which will be in harmony with the overall style of serving. Put the gift on the plate.
In the box you can put a small sweetness (curly candy or cookies with beautiful decor). Charms, souvenirs, statues and other trivia never lose their relevance. True, choose such a gift with a truly personal touch. Darling bear can cause mixed reactions in a handsome man.
Without extra costs, you can decorate the plates with a small bouquet of flowers with a satin ribbon. It may be a simple field composition. The main thing that the guest felt your care and attention.
Named cards near the plates are very popular. Properly think over the seating and arrange such guidelines. Cards can be made in the form of cards. Write the name on top, and inside - a pleasant wish or a compliment. This decision is relevant both in the family circle and at a formal event.
For decoration often use napkins. These are generally universal products that are both functional and decorative. Devices that will be used first, you can arrange it with napkins. Fold the tissue product in an envelope, insert a fork with a knife inside. Put on a special ring or tie a ribbon over it.
On the merits of napkins can talk forever. The simplest table will play with new tones thanks to colorful products. remember, that paper napkins can be used at home dinner or as a supplement on a festive table.If possible, give preference to fabric products.
Every day there are more and more restaurants in Tashkent, and offers to spend an unforgettable evening are more and more attractive. We offer to immerse yourself in restaurant etiquette and learn some simple rules of competent consumers of restaurant service. Putting on the plate somehow cutlery, you give various signs to the waiter, which can catch and take note of the competent staff.
Suppose in the process of a feast you need to "powder the nose" or "breathe fresh air", and you are removed from the waiter's visibility zone. The duties of the waiter include maintaining order, cleanliness, and so on. In this case, to show that the plate and devices "do not need to be taken away!" - use a categorical gesture.
"Do not blow it!"
The work of a professional waiter is invisible to guests. Being under professional care, you do not even have time to notice how fasting plates change, update appliances, lay out snacks, topped up drinks. Sometimes you just want to stop and pause.
As for the "pause", then there are several options:
"Pause"
1. Provided an abundance of goodies in your plate, you can only use the free space on the rim. Proceeding from this, we place the cutlery, with the blade touching the edge of the plate, with the handles touching the surface of the table. The knife on the right, the fork on the left.
"Pause"
2. In the case of free space, put the knife and fork on the plate, the letter "L". The edge of the knife looks to the left, and the teeth of the fork - to the right, while the instrument handles hang over the table. The distance between the teeth of the fork and the knife can be a sign that the dish was quite small in size, in other places the same dish is served with a larger outlet.
"Pause"
3. Classic normal pause. If you use only a snack bar or a table fork, then the fork will be on the right.
We make it clear that the meal is over and it is necessary to proceed to the next dish. To indicate this, there are several gestures:
Finished the meal
Devices can be arranged as on the clock, time - half past five. This option is convenient for collecting used dishes: the waiter does not cross the guest's personal space.
Finished the meal
Put the fork with the knife parallel to each other, handles down. The edge of the knife and the teeth of the fork should look up. The large distance between the teeth of the fork and the blade of the knife may indicate that the dish was large enough or quite rich and completely satisfied the taste tastes for tonight.
Finished the meal
The following neutral option in no way indicates the size
the food served, may indicate that everything was quite harmonious. It is also convenient for waiters when collecting dishes.
“Looking forward to the next dish!”
If you are in a hurry, there is an option to show the staff that today the service will be fast, serving meals and collecting dishes promptly. Fold the fork with the knife cross to the cross, with the edge of the knife to the left, the teeth of the fork should look up.
"The dish is just great!"
If you are unexpectedly pleased with the served dish, and you do not want to disregard the employees of the invisible front - fold the next not tricky combination. The waiter will accurately pay attention to the benevolent gesture and will surely bring pleasant news to the chef.
"Did not like"
It also happens that the dish does not correspond to the visual and taste ideas. There may be a lot of reasons, but the fact remains in your plate. Such symbolism will not be very pleasant for the staff, but there is a reason to inquire about the deep reasons for this assessment. The waiter can clarify the shortcomings and, having agreed with the manager, there is a chance to leave a pleasant impression about the establishment with a small decorated dessert from the establishment itself.
“Service did not like”
If you get a waiter with a bad mood, moreover - he spoiled it for you, there is an option that can make it clear that "the service did not like it!". Such a gesture can be used if, when served, they first brought steaks, when the steaks were half eaten, brought bread, and when the steaks were over, brought the sauce to the steaks. It rarely happens, right? Based on the fact that the serve and the attendants were the other way round, we put the instruments of the option “no need to carry off” and turn the plate 180 °. Devices can be immediately put up handles. After this attitude of the staff to the guests, the location of the devices on the left or on the right is not included. The very fact that the service is incorrect is shown by inverted appliances.
"Not enough friendly smile"
In the case of quite tolerable service, but lack of hospitality, in the process of eating food, you can make a demonstrative short-term pause addressed to the attendants with the gesture “Not enough friendly smile!”. So you remind the waiters of hospitality, courtesy, goodwill and smiling.
"Bring a mournful book"
The most “scary” gesture of the language of cutlery is “bring a complaint book!”. We take the combination “finished the meal” with the parallel arrangement of the devices and turn it 180 ° figuratively. Devices can be put directly onto the surface of the dish with the handles up. What device on the left, what on the right, in this situation does not matter.
"I liked everything very much!"
If you are satisfied with the dishes, service and plan to become a regular guest, use the combination “I liked everything very much!”. The only caveat of this situation is that it is undesirable to insert the knife into the middle teeth of the fork, since this will be interpreted as “The dish did not like it!”. To contact the knife blade with the teeth of the fork, you must use the extreme teeth.
“Everything is just wonderful!”
Finally, I would like to present a slightly flirtatious gesture, like a sitting girl in a leg-to-foot pose. Most importantly, this whimsical person was 100% satisfied. They raised the tone and mood, and this is all thanks to the coordinated work of the whole team of a hospitable establishment. As a sign of gratitude, this guest gesture may be addressed to his companion.
Knowing such simple combinations of devices, you can show your attitude to everything that happens, but also give signs to competent personnel. The latter, in turn, will be able to quickly rectify the situation, if it is still possible.
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Today we cannot imagine our life without a plug. At home, in a restaurant, on a visit, at a picnic - everywhere we use this indispensable device. But not everyone and not in all cases knows how to keep it right? Let's understand all the intricacies of using this cutlery.
Features
Forks appeared before our era, they were called "Vilitsa". They were made with only two teeth and were used only for applying products from common to individual plates.
Food in most cases taken by hand. Later began to use spoons and knives. In order to make it easier to split a large piece, use the second knife.
When a fork appeared, it had a flat shape, and not a curved one, as we used to see today.
The fork came into use as a cutlery for the first time in Italy in the XI century. Among historians there is an opinion that in Russia this table instrument appeared during the time of False Dmitry I in the early 1600s. Only in the XVIII century the word "fork" was included in the general vocabulary, before it was called "spear" or "wiltsami."
At the same time in Germany began to appear forks with a curved finish and already with four teeth. Originally used for the manufacture of forks: copper, bronze, silver, bone. Now the main part of the cutlery is made of stainless steel, but there are also instances of wood, aluminum, plastic, nickel silver, silver and even titanium.
Today we can find about ten varieties of forks. Their length is different, the number of teeth on average varies from two to four.
Table fork
Table fork. It has a length slightly less than the diameter of an ordinary dining plate and four standard prongs. According to the rules of restaurant etiquette, this table tool is located first to the left of the lunch dish. It is intended for use with a knife when using the second hot dishes.
Fish fork
Fork for fish. It has a slightly smaller size than the dining room, and four small teeth with a recess in order to easily separate the fish bones. It is located behind the dining fork. This variety is used in conjunction with a special spatula and designed for cleaning and eating various types of hot fish.
Snack Fork
Snack fork. Almost exactly the shape of the dining room, but differs in smaller size. It is located to the left of the fish fork and intended for eating salads and other cold, in rare cases hot, snacks.
Dessert Fork
Dessert fork. It differs in appearance from the other types of forks. It has three teeth and its length does not exceed the diameter of a small dessert plate. In addition, dessert devices may have a more elegant and exotic design compared to the others. The dessert fork is located above the plate, teeth to the right. Such a tool is accepted to eat various sweet cakes, pies, cakes.
Fruit fork
Fruit fork. It has only two cloves. In the event that apples, pears, cantaloupe and other fruits are fresh, This fork is used in conjunction with the dessert knife. If on the table there are fruit salads or canned fruits, then the knife is usually not served.
In addition to these basic options forks, there are also auxiliary devices, which are usually located near the brought dishes and snacks:
- a fork for eating lemons (usually contains 2 little sharp teeth);
- for spaghetti (contains 5 teeth);
- for herring (contains 2 cloves);
- for sprat and sardines (contains 5 teeth);
- crayfish fork (longer than the others and contains 2 cloves);
- for oysters and seafood (contains 3 teeth, and the left one is longer than the others);
- for lobsters (contains 2 short curved cloves on the long axis);
- specific olive fork with a hollow in the middle.
Restaurant rules of conduct
When setting the dinner table in a restaurant, around eight table tools can be placed around the plate. Do not immediately panic and sound the alarm - it's easy to figure it out. How exactly they are located speaks about many things and suggests how to properly use each of them.
Spoons and knives of various sizes are placed on the right side of the plate; according to the rules of etiquette, they should be taken with the right hand. On the left side there are different forks, their teeth, of course, must be turned upwards. As you might guess, the plug should be taken with the left hand.
According to the restaurant rules, they start their meal from the use of salads and cold appetizers. Devices for them are farthest from the rest of the plate. The first should be taken in the hands of them. Next to the plate are large instruments of length, they are used for eating hot dishes. On top there may be devices for dessert, usually they have the smallest length. If the handle is turned to the right side, then take the object in the right hand, and if in the left - then in the left hand.
During the meal, elbows are made to keep pressed to the body. So you will look neat and do not interfere with people sitting next to the table. It is absolutely necessary to put a napkin on your knees, which at the beginning of the meal lies neatly on the plate. Spoons, forks and knives should be kept horizontal above the plate, a slight angle of inclination may be allowed.
What you need to remember at the table?
While eating
The main cutlery is a spoon, fork and knife. Often used as special blades (for example, for cleaning fish from bones). Each of these tools has its own rules and features:
- Spoon is always held in the right hand. The middle finger serves as a “stand” for the narrow base of the spoon, the index finger - fixes the spoon from the side, and the thumb - from above. Spoon the most convenient way to eat liquid foods, but, in addition, the spoon can be used with a fork to eat Italian pasta. Then spaghetti is carefully wrapped on a fork, which is held with the right hand. At this time, the teeth rest against the bottom of the spoon, which is located in the right hand.
- The knife is also held in the right hand.. Moreover, the index finger rests against the base of the handle in front of the blade, the thumb and middle fingers clasp and support the knife handle from the bottom. The ring finger and little finger are not involved in the maintenance of the knife and can only touch it lightly or simply cuddle up to the palm. The end of the knife handle touches the base of the brush.
- To use the plug, there are two common methods.In both cases, it is supposed to hold it with your left hand, but the grip with your fingers is different. In the first case, the teeth of the fork face the bottom. The index finger rests on the narrow base on the back side. Hold the fork should not quite close to the teeth, so as not to touch the food. The remaining fingers cover the handle of the fork on all sides. This method of holding is sometimes called the "hidden handle" method, since the entire handle is hidden under the palm of your hand.
Gently press on the fork with your index finger to chop or hold it for cutting with a knife. Then you should gently put a small piece of food in your mouth with a fork, without turning it over.
There are such cases, for example, when the garnish is loose or soft, then the knife is not required at all, and the fork is used as a spoon. Hold it throughout the meal with his right hand, pointing upwards with his teeth. Food as if hooked on the teeth of the bottom and sent to the mouth.
If necessary, the edge of the fork can cut off the pieces, pressing the index finger on the opposite side.
In the second method, the fork should be held like a ballpoint pen, the teeth turned up. A narrow base of the instrument is placed on the middle finger, the thumb fixes the plug on the upper side, and the index finger on the side. In order to separate a piece of food, you need to turn the fork teeth down. Then it is recommended to put the knife aside so that the blade rests on the edge of the plate, and continue to eat, holding the fork in the same way with your right hand.
During the meal, the wrists of both hands should be slightly rotated so that the index fingers “look” at the base of the plate. With this method, and cutlery will be directed to the food. It is necessary to apply a small effort to the knife with the index finger and cut off small pieces of food by cutting off movements at the beginning of the teeth of the fork.
Following the rules of etiquette, it is not necessary to cut off many pieces of food at once, two will suffice. Otherwise, the plate will look untidy, and the food will quickly cool. The fork should hold exactly that piece of food, which then goes into the mouth. If necessary, you can help with a knife to fold the food on the teeth of the fork.
After meal
There are a few rules for the proper completion of the meal. Under no circumstances should you leave the tableware on the tablecloth. If during the meal you decide to take a break, dirty ends of a fork, knife or spoon must be put on the edge of the plate. It is also allowed to leave the fork and knife crossed on the dinner plate. In this case, after returning to the table, your portion and cutlery will wait for you in their places.
When the meal is complete, all dining tools that have been used should be carefully placed on the plate. The fork and knife must be placed parallel to each other at a slight angle. If you turn on the imagination and imagine a clock face, then the sharp end of the knife and the teeth of a fork should indicate 12 hours, and the handles - 4 hours. So your personal waiter will understand that the meal is over and will take away unnecessary items from your table.
And a few more words on the care of cutlery. Forks made of any material should be washed with warm soapy water. Do not use abrasive cleaners or metal sponges, as this may cause scratches on the cutlery. For washing forks, any liquid detergent and ordinary soft sponges for washing dishes will do. In addition to hand washing, the forks can be washed in the special compartment of the dishwasher.
