Etiquette - United States Dining Etiquette Guide

Dining Etiquette Guide article by Linda Stradley of What's Cooking

America .

a!le manners "lay an im"ortant "art in making a #a$ora!le im"ression. hey are
$isi!le signals o# the state o# our manners and there#ore are essential to "ro#essional
success. he "oint o# etiquette rules is to make you #eel com#orta!le - not
uncom#orta!le.

%aking &estaurant &eser$ations'
&estaurant reser$ations are like any other a""ointment. (# you make a reser$ation) stick to
it. Call ahead i# you*re going to !e more than +, minutes late) and cancel as #ar in
ad$ance as "ossi!le i# your "lans change so that someone else can get a ta!le. Some
restaurants take credit card num!ers to hold reser$ations and charge no-sho- #ees.

.o- to use na"kins'

(n a restaurant'
As soon as you are seated) remo$e the na"kin #rom your "lace setting) un#old it) and "ut it
in your la". Do not shake it o"en. At some $ery #ormal restaurants) the -aiter may do this
#or the diners) !ut it is not ina""ro"riate to "lace your o-n na"kin in your la") e$en -hen
this is the case.
he na"kin rests on the la" till the end o# the meal. Don't clean the cutlery or -i"e your
#ace -ith the na"kin. /E0E& use it to -i"e your nose1
(# you e2cuse yoursel# #rom the ta!le) loosely #old the na"kin and "lace it to the le#t or
right o# your "late. Do not re#old your na"kin or -ad it u" on the ta!le either. /e$er "lace
your na"kin on your chair.
At the end o# the meal) lea$e the na"kin semi-#olded at the le#t side o# the "lace setting. (t
should not !e crum"led or t-isted3 nor should it !e #olded. he na"kin must also not !e
le#t on the chair.

At a "ri$ate dinner "arty'
he meal !egins -hen the host or hostess un#olds his or her na"kin. his is your signal to
do the same. 4lace your na"kin on your la") com"letely un#olded i# it is a small luncheon
na"kin or in hal#) length-ise) i# it is a large dinner na"kin. Do not shake it o"en.
he na"kin rests on the la" till the end o# the meal.
he host -ill signal the end o# the meal !y "lacing his or her na"kin on the ta!le. 5nce
the meal is o$er) you too should "lace your na"kin neatly on the ta!le to the le#t o# your
dinner "late. 6Do not re#old your na"kin) !ut don't -ad it u") either.7

When to start eating'

(n a restaurant'
Wait until all are ser$ed at your ta!le !e#ore !eginning to eat.

At a "ri$ate dinner "arty'
When your host or hostess "icks u" their #ork to eat) then you may eat. Do not start
!e#ore this unless the host or hostess insists that you start eating.

.o- to use your

sil$er-are and
dinner-are'
Dinner Setting
4hoto !y
&e"lacement)
Ltd.
Use the
sil$er-are
#arthest #rom
your "late #irst.
.ere's the
Sil$er-are and dinner-are rule' Eat to your le#t) drink to your right. Any #ood dish to the
le#t is yours) and any glass to the right is yours.
Starting -ith the kni#e) #ork) or s"oon that is #arthest #rom your "late) -ork your -ay in)
using one utensil #or each course. he salad #ork is on your outermost le#t) #ollo-ed !y
your dinner #ork. 8our sou" s"oon is on your outermost right) #ollo-ed !y your !e$erage
s"oon) salad kni#e and dinner kni#e. 8our dessert s"oon and #ork are a!o$e your "late or
!rought out -ith dessert. (# you remem!er the rule to -ork #rom the outside in) you'll !e
#ine.
Use one o# t-o methods -hen using the #ork and kni#e'
American Style' 9ni#e in right hand) #ork in le#t hand holding #ood. A#ter a #e- !ite-si:ed
"ieces o# #ood are cut) "lace kni#e on edge o# "late -ith !lades #acing in. Eat #ood !y
s-itching #ork to right hand 6unless you are le#t handed7. A le#t hand) arm or el!o- on the
ta!le is !ad manners.
Continental;Euro"ean Style' 9ni#e in right hand) #ork in le#t hand. Eat #ood -ith #ork still
in le#t hand. he di##erence is that you don't s-itch hands-you eat -ith your #ork in your
le#t hand) -ith the "rongs cur$ing do-n-ard. <oth utensils are ke"t in your hands -ith
the tines "ointed do-n throughout the entire eating "rocess. (# you take a drink) you do
not =ust "ut your kni#e do-n) you "ut !oth utensils do-n into the resting "osition' cross
the #ork o$er the kni#e.
5nce used) your utensils 6including the handles7) must not touch the ta!le again. Al-ays
rest #orks) kni$es) and s"oons on the side o# your "late in the >'?@ "osition.
Aor more #ormal dinners) #rom course to course) your ta!le-are -ill !e taken a-ay and
re"laced as needed. o signal that your are done -ith the course) rest your #ork) tines u")
and kni#e !lade in) -ith the handles resting at #i$e o'clock an ti"s "ointing to ten o'clock
on your "late 6>'?@7.
Any unused sil$er-are is sim"ly le#t on the ta!le.

General Social and Dining Etiquette &ules'

Dress Code' Aollo- -hate$er dress code is requested on the in$itation or suggested !y
the host;hostess.
Arri$al Arri$e at least +@ minutes early unless other-ise s"eci#ied. /e$er arri$e late1
.ostess Gi#t' (t is "ro"er to !ring a small hostess gi#t) one that the hostess is not o!liged
to use that $ery e$ening. Gi#ts such as #lo-ers) candy) -ine) or dessert) are not good
hostess gi#ts) as the hostess -ill #eel that it must "ut it out immediately. 8ou must not
ne$er e2"ect your gi#t to !e ser$ed at the dinner "arty.
Seating' At a dinner "arty) -ait #or the host or hostess sits do-n !e#ore taking your seat.
(# the host;hostess asks you to sit) then do. At a $ery #ormal dinner "arty) i# there are no
name cards at the ta!le) -ait until the host indicates -here you should sit. he seating
-ill ty"ically !e man--oman-man--oman -ith the -omen seated to the right o# the men.
4rayer' A "rayer or '!lessing' may !e customary in some households. he dinner guests
may =oin in or !e res"ect#ully silent. %ost "rayers are made !y the host !e#ore the meal is
eaten.
oast Sometimes a toast is o##ered instead o# a "rayer. Al-ays =oin in -ith a toast. (# the
host stands u" during the toast) also stand u".
End o# Dinner' Ser$ing tea or co##ee signi#ies that the #ormal "art o# the e$ening is o$er.
Guests may no- #eel #ree to lea$e) or linger i# the host or hostess encourages them to do
so.
hank 8ou /ote' A#ter a #ormal dinner "arty) a thank you note should !e sent to the
hostess. De"ending on ho- -ell you kno- your hosts) a tele"hone call is also acce"ta!le.
Ser$ing #ood'
Aood is ser$ed #rom the le#t. Dishes are remo$ed #rom the right.
Al-ays say "lease -hen asking #or something. At a restaurant) !e sure to say thank you
to your ser$er and !us !oy a#ter they ha$e remo$ed any used items.
<utter) s"reads) or di"s should !e trans#erred #rom the ser$ing dish to your "late !e#ore
s"reading or eating.
4assing dishes or #ood'
4ass #ood #rom the le#t to the right. Do not stretch across the ta!le) crossing other guests)
to reach #ood or condiments.
(# another diner asks #or the salt or "e""er) "ass !oth together) e$en i# a ta!le mate asks
#or only one o# them. his is so dinner guests -on't ha$e to search #or or"haned shakers.
Set any "assed item) -hether it's the salt and "e""er shakers) a !read !asket) or a !utter
"late) directly on the ta!le instead o# "assing hand-to-hand.
/e$er interce"t a "ass. Snagging a roll out o# the !read!asket or taking a shake o# salt
-hen it is en route to someone else is a no-no.
Al-ays use ser$ing utensils to ser$e yoursel#) not your "ersonal sil$er-are.
Eating'
Do /5 talk -ith #ood in your mouth1 his is $ery rude and distaste#ul to -atch1 Wait
until you ha$e s-allo-ed the #ood in your mouth.
Al-ays taste your #ood !e#ore seasoning it. Usually the hostess has gone to a lot o# -ork
making sure the #ood ser$ed is delicious to her standards. (t is $ery rude to add salt and
"e""er !e#ore tasting the #ood.
Don't !lo- on your #ood to cool it o##. (# it is too hot to eat) take the hint and -ait until it
cools.
Al-ays scoo" #ood) using the "ro"er utensil) a-ay #rom you.
Cut only enough #ood #or the ne2t mouth#ul 6cut no more than t-o !ites o# #ood at a
time7. Eat in small !ites and slo-ly.
Do eat a little o# e$erything on your "late. (# you do not like the #ood and #eel una!le to
gi$e a com"liment) =ust kee" silent. (t is acce"ta!le to lea$e some #ood on your "late i#
you are #ull and ha$e eaten enough. (# the #ood ser$ed is not to your liking) it is "olite to
at least attem"t to eat a small amount o# it. (t is ne$er acce"ta!le to ask a "erson -hy they
ha$e not eaten all the #ood. Don't make an issue i# you don't like something or can't eat it
- kee" silence.
E$en i# you ha$e dietary restrictions) it is ina""ro"riate to request #ood other than that
-hich is !eing ser$ed !y the host at a "ri$ate #unction. (# you ha$e serious dietary
restrictions or allergies) let your host kno- in ad$ance o# the dinner.
Do not B"lay -ithB your #ood or utensils. /e$er -a$e or "oint sil$er-are. Do not hold
#ood on the #ork or s"oon -hile talking) nor -a$e your sil$er-are in the air or "oint -ith
it.
ry to "ace your eating so that you don*t #inish !e#ore others are hal#-ay through. (# you
are a slo- eater) try to s"eed u" a !it on this occasion so you don*t hold e$eryone u".
/e$er continue to eat long a#ter others ha$e sto""ed.

a!le %anners'
Un#old your na"kin and "lace it on your la" -ithin + minute o# sitting at the ta!le to dine.
When you are #inished -ith your dinner) "lace it loosely on the ta!le) not on the "late and
ne$er on your chair.
9ee" el!o-s o## the ta!le. 9ee" your le#t hand in your la" unless you are using it.
Do not talk -ith your mouth #ull. Che- -ith your mouth closed.
Guests should do their !est to mingle and make light con$ersation -ith e$eryone. Do not
talk e2cessi$ely loud. Gi$e others equal o""ortunities #or con$ersation. alk a!out
cheer#ul) "leasant things at the ta!le.
Don't clean u" s"ills -ith your o-n na"kin and don't touch items that ha$e dro""ed on
the #loor. 8ou can use your na"kin to "rotect yoursel# #rom s"ills. hen) sim"ly and
"olitely ask your ser$er to clean u" and to !ring you a re"lacement #or the soiled na"kin
or dirty utensil.
Loud eating noises such as slur"ing and !ur"ing are $ery im"olite. he num!er one sin o#
dinner ta!le etiquette1
Do not !lo- your nose at the dinner ta!le. E2cuse yoursel# to $isit the restroom. Wash
your hands !e#ore returning to the dining room. (# you cough) co$er your mouth -ith
your na"kin to sto" the s"read o# germs and mu##le the noise. (# your cough !ecomes
unmanagea!le) e2cuse yoursel# to $isit the restroom. Wash your hands !e#ore returning to
the dining room.
urn o## your cell "hone or s-itch it to silent or $i!rate mode !e#ore sitting do-n to eat)
and lea$e it in your "ocket or "urse. (t is im"olite to ans-er a "hone during dinner. (# you
must make or take a call) e2cuse yoursel# #rom the ta!le and ste" outside o# the
restaurant.
Do not use a tooth"ick or a""ly makeu" at the ta!le.
Say BE2cuse me)B or B('ll !e right !ack)B !e#ore lea$ing the ta!le. Do not say that you are
going to the restroom.
Whene$er a -oman lea$es the ta!le or returns to sit) all men seated -ith her should stand
u".
Do not "ush your dishes a-ay #rom you or stack them #or the -aiter -hen you are
#inished. Lea$e "lates and glasses -here they are.
5nce used) your utensils) including the handles) must not touch the ta!le again. Al-ays
rest #orks) kni$es) and s"oons on the side o# your "late or in the !o-l. When you are
#inished -ith a course) "lace your utensils 6sil$er-are7 used on your "lace in the >'?@
"osition.
Wine'
/e$er turn a -ine glass u"side do-n to decline -ine. (t is more "olite to let the -ine !e
"oured and not dra- attention. 5ther-ise) hold your hand o$er the -ine glass to signal
that you don't -ant any -ine.
.old your -ine glass !y the stem) not the rim. See .o- o Success#ully aste Wine -
Wine asting <asics .
Where a di##erent -ine is ser$ed -ith each course) it is quite acce"ta!le to not #inish each
glass o# -ine "oured.

Di$iding or sharing the restaurant !ill -ith others'

Al-ays assume that i# you*re dining in a grou" o# more than C "eo"le 6D cou"les7) that
the check is going to !e di$ided e$enly among e$eryone.
When dining -hen other cou"les) i# you kno- you are going to ask #or a se"arate check)
tell the ser$er !e#ore you order so that the "rocess is sim"li#ied later.
ake into account any signi#icant 6E+, or more7 "rice di##erences in orders. (# someone
only orders sou" and e$eryone else orders ? to D courses) it*s not #air to make them "ay
the same.
(# there are a cou"le "eo"le not drinking alcohol -hile the rest o# the grou" is) se"arate
the !e$erage total to take this into account and don*t o$ercharge the non-drinkers.

4ro"er ti""ing etiquette in a restaurant'

At a restaurant) al-ays lea$e a ti". i"s can $ary #rom +,F to ?,F.
Waiter' +,F to ?@F o# the !ill3 ?,F #or e2traordinary ser$ice
Wine ste-ard' +,F o# -ine !ill
<artender' +@F to +,F o# !ar !ill
Coat check' E+.@@ "er coat
Car attendant' E?.@@ to E,.@@
&emem!er that the amount you ti" re#lects the total "rice !e#ore any cou"ons) gi#t
certi#icates) etc. Gust !ecause you get a discount) does not mean that your ser$er did not
ser$e u" the #ull order.
(# the o-ner o# the restaurant ser$es you himsel#) you should still ti" him. .e -ill di$ide
the ti" among those -ho -ork in the kitchen and dining room.

S"eci#ic #ood ty"e etiquette guide'

A""eti:ers) .ors d'oeu$res) Cana"Hs'

Aood that is ser$ed at a cocktail "arty or during a "re-meal cocktail hour is intended to !e
eaten -ith the #ingers. his includes oli$es) "ickles) nuts) cana"Hs) de$iled eggs) and
chi"s.
Artichokes'
(t is !oth "ro"er and "olite to "luck the lea$es -ith your #ingers) lea$ing #ork and kni#e
aside #or no-.
4ull o## a lea#) holding it !y the "ointed end. 4ut the other end in your mouth and "ull it
!et-een your teeth) scra"ing the length o# the lea# 6the edi!le "ortion o# the lea$es
!ecomes greater as you get closer to the center o# the artichoke7.
Gust !e#ore you get to the $ery center) lea$es -ill !ecome almost -hite -ith "ur"le ti"s.
<e care#ul o# these lea$es !ecause their "ur"le ends are "rickly. When the lea$es are
"ulled) you -ill !e le#t -ith the !ase) the heart) cro-ned -ith a #u::y "atch. 8ou ha$e
no- reached the !est "art o# all) the $ery reason #or eating artichokes' the heart. Care#ully
scoo" a-ay the #u::y stu## -ith your kni#e or s"oon 6though a "ro"erly "re"ared
artichoke -ill already ha$e the choke remo$ed7. With kni#e and #ork) cut !ites #rom the
heart like "ieces o# "rime #illet.
(# you're "ro$ided -ith a di" such as a $inaigrette or mayonnaise) "ut a small "art o# the
edi!le "ortion o# the lea# in the di" and scra"e -ith your teeth as directed a!o$e. Don't
o$erdo it on the di" or you -on't taste the artichoke.
As"aragus'
%ost etiquette !ooks say that you can eat -hole as"aragus s"ears) -ithout a sauce) !y
"icking u" -ith your hand. .o-e$er) i# you do this at a restaurant or dinner "arty) you
-ill dra- strange glances. <e sa#e and use your kni#e and #ork to cut and eat them. 5nly
"ick as"aragus u" -ith your hands i# the hostess does.
A$ocado'
(# the a$ocado is ser$ed in its shell) it is eaten -ith a s"oon.
(# it is sliced on a "late or in a salad) eat it -ith a #ork.
<acon'
<acon can !e consider #inger #ood i# it is dry) cris") and ser$ed -hole.
(# !acon is !roken into "ieces) ser$ed in thick slices) or cooked !ut still lim") it should !e
eaten -ith a kni#e and #ork. he rule is sim"ly that !acon -ith any #at on it should !e
eaten -ith a kni#e and #ork.
<erries' Generally) eat !erries -ith a s"oon) -hether they ha$e cream on them or not.
<read'
Use your #ingers to remo$e !read #rom the ser$ing "late. When a !read and !utter "late is
on the ta!le) use it a""ro"riately.
<reak slices o# !read) rolls and mu##ins in hal# or in small "ieces ne$er larger than one
!ite. <utter each !ite at a time. Small !iscuits do not ha$e to !e !roken. (t is ne$er
a""ro"riate to cut a roll -ith a kni#e.
When the rolls are ser$ed in a !asket) take one) and al-ays "ass the !asket to your right.
4lace the roll on the !reak "late) -hich is located on the le#t side. /e$er tear your roll in
hal# or into many "ieces.
Use your o-n !utter kni#e and the !utter on your "late3 !uttering should !e done on the
"late or =ust a!o$e it. Use your !utter kni#e #or s"reading and not as the !utter ser$er. he
!utter kni#e remains on the !read and !utter "late at the end o# the meal.
Ca$iar'
o "reser$e the #ull #la$or o# ca$iar) scoo" it out using mother-o#-"earl utensils) and
/E0E& use a metallic s"oon metal o2idi:es the eggs7) -hich -ill create an un-anted
6and "retty horrid7 metal !ite. (# necessary use a -ood or "lastic s"oon.
Don*t mush ca$iar u" -hile you*re ser$ing yoursel# or others) li#t the s"oon care#ully.
Ca$iar should !e scoo"ed #rom the container $ertically #rom to" to !ottom to a$oid
crushing the egg.
(# ca$iar is "assed to you in a !o-l or crock -ith its o-n s"oon) ser$e a teas"oon#ul onto
your "late. As the #ollo-ing accom"animents are o##ered) use the indi$idual ser$ing
s"oon in each to take small amount o# minced onion and sie$ed egg -hites and yolks) as
-ell as a #e- lemon slices and a cou"le o# toast "oints. Assem!le a cana"H to your taste
-ith a kni#e) then use your #ingers to li#t it to your mouth.
(# you're at a cocktail "arty or rece"tion) -here "re"ared ca$iar cana"Hs are !eing "assed
on trays) sim"ly li#t one o## the "late and "o" it into your mouth.
When ser$ed ca$iar as an hors d'oeu$re) no matter ho- much you might !e tem"ted !y
its luscious #la$or. (t's considered !ad taste to eat more than an am"le ser$ing o# a!out
t-o ounces) or a!out t-o s"oon#uls.
Cheese'
(n#ormal %eal' When sliced cheese is ser$ed as an accom"animent to a dish) such as
a""le "ie) it is eaten -ith a #ork.
A""eti:er' (# cheese is ser$ed as an a""eti:er) such as cu!es on tooth"icks) it is eaten -ith
#ingers. (# ser$ed a -edges o# cheese) such as on a cheese "late) a slice o# cheese is cut
#rom a -edge) "laced on a cracker) and !rought to the mouth -ith the #ingers.
Chicken'
(t once -as acce"ta!le to "ick u" #ood on a !one) such as chicken) i# it could !e held -ith
t-o #ingers. ( don't recommend that you do this in a "u!lic setting.
When dining at the restaurant or in a "u!lic "lace) chicken should al-ays !e eaten -ith a
#ork and kni#e.
(# you are at an in#ormal !ar!ecue) in the #ast #ood restaurant -here you !ought the
chicken) and;or at your o-n home) it is "er#ectly acce"ta!le to eat chicken -ith your
#ingers.
Chi"s and Di"s' (# you really like the di" ser$ed) and need e$ery "art o# your chi"
co$ered in it) use a s"oon and "lace some di" on your "late. Do not dou!le di"1
Clams and oysters in the hal# shell' .old the shell -ith the le#t hand and li#t the clam out
using your oyster #ork.
Corn on the Co!' Corn on the Co! is usually not ser$ed in a #ormal setting) !ut i# it is) it
is "er#ectly acce"ta!le to "ick it u" and eat it.
Cra!) shrim" and lo!ster cocktails' hese are al-ays eaten -ith a cocktail #ork.
Cra!;lo!ster cla-s' Crack them -ith a nutcracker and the meat taken out -ith an
miniature or oyster #ork.
Arench Aries'
(n a #ine dining restaurant) use your kni#e and #orks.
When dining at a dinner "arty and the setting is $ery #ormal) you should use a #ork. he
!est tactic is to -atch -hat your host or hostess does) then do the same.
(n the $ast ma=ority o# eating situations in the United States) Arench #ries are eaten -ith
the hands. (t doesn't matter -hich hand. (# ser$ed -ith a ham!urger in a casual
atmos"here) use your #ingers and "ick u" a -hole Arench Ary. E2ce"tion' (# they are
co$ered -ith something 6like cheese) gra$y) chili) etc.7) they are considered utensil #oods
6use your #ork7.
5li$es
Generally) oli$es are considered a #inger #ood. (t is "er#ectly acce"ta!le to "ick u" and eat
an oli$e -ith your #ingers. &emo$e "it -ith your #ingers. (# you "re#er not to use the
#inger method) use a small #ork to sta! oli$e and remo$e oli$e #rom your mouth.
De"ending on your dining situation) you can either choose to eat oli$es or lea$e them on
the "late. (# you are on a =o! inter$ie-) don*t eat them. Also) in a highly #ormal dinner)
don*t eat them unless you host or hostess does. he !est tactic is to -atch -hat your host
or hostess does) then do the same.
Emily 4ost indicates that) -here oli$es are "art o# a salad) they are treated like the rest o#
the salad and taken in !y #ork and the "it de"osited on the #ork to return.
4asta or S"aghetti'
he "er#ect method #or eating s"aghetti or other long stringy "asta is to t-irl it around
your #ork. Use a s"oon to hel" i# needed.
(t is also acce"ta!le to cut "asta -ith a kni#e and #ork. 8ou can get some le$erage !y
turning the "asta -hile holding the tines o# your #ork against the edge o# your "late. (t's
e$en correct to neatly cut the "asta i# t-irling is too hard.
What is undenia!ly !ad manners is slur"ing in a mouth#ul o# trailing "asta -ithout
!ene#it o# t-irl or kni#e. (t's o#ten loud) and it's ne$er "retty.
(# "ossi!le) ser$e -arm "asta in -arm) shallo- !o-ls instead o# on dinner "lates. he
sides o# the !o-l aids in turning "asta noodles on the #ork.
4inea""le' Use a kni#e and #ork to eat #resh "inea""le slices.
4otatoes'
<aked "otatoes are most o#ten ser$ed already slit. (# not) cut across the to" -ith a kni#e)
o"en the "otato -ider -ith your #ork) and then add !utter) sour cream) chi$es) salt) and
"e""er to taste.
8ou may eat the skin as you go along. Don't take the insides out and "ut the skin aside 6or
take the aluminum #oil o##7. Eat it !y scoo"ing out the insides !ite !y !ite.
&isotto'
Using a #ork or a s"oon) "ush the grains o# cooked rice out slightly to-ard the edge o# the
!o-l) eating only #rom the "ulled out ring o# rice.
Continue s"reading #rom the center and eating around the edges in a circle. his -ill kee"
the risotto hot as you en=oy your risotto.
Salad'
(# you are ser$ed large "ieces or a -hole -edge o# lettuce) cut one !ite at a time) using
the kni#e "ro$ided.
(# the salad is ser$ed !e#ore or a#ter the main course) use the smaller #ork. (# the salad is
considered the main course) use the entrHe #ork 6large #ork7.
Sand-ich'
Small Sand-iches' Such as tea sand-iches or cana"Hs) may !e "icked u" and eaten -ith
your #ingers.
Large Sand-iches' (# not cut in hal$e) should !e cut -ith your kni#e !e#ore li#ting and
eating.
.ot Sand-iches' Any hot sand-ich or o"en-#ace sand-ich that is ser$ed -ith a gra$y
requires a kni#e and #ork.
Wra"s' Such as !urritos and other sand-iches in -hich the #illing is -ra""ed in thin #lat
!read 6usually tortillas or "ita !read7 are eaten -ith the hands. Any sand-ich #illing that
#alls #rom the sand-ich to the "late is eaten -ith a #ork.
Shish-ka!o!'
A""eti:ers' Shish ke!a! are eaten directly #rom the ske-er only i# they are ser$ed as an
a""eti:er.
Dinner Entree' .old the ti" o# the shish-ka!o! in one hand and use the dinner #ork to
remo$e the "ieces -ith the other. When all the #ood has !een remo$ed #rom the stick)
"lace the em"tied ske-er on the edge o# your "late. Al-ays eat the meat -ith your
utensils.
Shrim"'
Shrim" Cocktail' (# large shrim" are ser$ed in a stemmed glass) "ick them u" -ith an
oyster #ork or -hate$er #ork is "ro$ided and !ite o## a mouth#ul at a time) di""ing into the
sauce !e#ore each !ite.
Large Shrim"' (# large shrim" are ser$ed on a "latter -ith sauce and no #ork) "ick u" -ith
your #ingers) di" into sauce and "ut to your mouth. When eating shrim" -ith the tail still
on) hold the shrim" !y the tail and di" it into the sauce once. Eat it in one !ite i# it is not
too large. 5ther-ise) eat it in t-o !ites. Do not dunk the second !ite into the sauce1 hen
discard the tail as you -ould oli$e "its or tooth"icks.
Dee"-Aried Shrim"' ail-on dee"-#ried shrim" is meant to !e eaten -ith the #ingers.
Ske-ered Shrim"' (# eating shrim" on a ske-er) slide the shrim" o## onto a "late 6e$en i#
it is a "a"er "late at a cook out7. Ske-ered shrim" should ne$er !e eaten like a corn dog.
5riental Dishes' When eating shrim" -ith the tail that are "art o# some orientail dishes or
#ried #oods) remo$e the tail -ith a #ork and set to the side o# your "late or on a se"arate
Bdiscard dishB i# one is "ro$ided.
Sou"'
Di" the s"oon into the sou") mo$ing it a-ay #rom the !ody) until it is a!out t-o-thirds
#ull) then si" the liquid 6-ithout slur"ing7 #rom the side o# the s"oon 6-ithout inserting
the -hole !o-l o# the s"oon into the mouth7.
(t is "er#ectly #ine to tilt the !o-l slightly 6again a-ay #rom the !ody7 to get the last
s"oon#ul or t-o o# sou".
o eat !read -hile eating your sou") don't hold the !read in one hand and your sou"
s"oon in the other. When ready to eat a !ite o# your !read) "lace the s"oon on the under
"late) then use the same hand to take the !read to your mouth.
Sushi'
At most sushi !ars) the -aitress -ill o##er a hot to-el to -ash your hands so you
can "ick u" sushi -ith clean #ingers. At home use hot -ashcloths.
With your Sushi order) you -ill !e ser$ed some "ickled ginger) a small mound o# -asa!i) and
soy sauce. Eat a slice o# "ickled ginger a#ter each $ariety o# sushi to cleanse your "alate. (t is
not "ro"er to mi2 the -asa!i -ith the soy sauce.
Don't ru! your cho"sticks together to remo$e any s"linters. (t is considered rude1
Sushi is meant to !e #inger #ood) quick and tasty. (t is "re#era!le to eat sushi -ith ones hands
rather than -ith cho"sticks) !ut !oth -ays are acce"ta!le in America.
Eat the -hole sushi roll at once. (t is not a""ro"riate to eat "art o# a "iece o# sushi and "lace the
other "iece !ack on a "late. 5nce you ha$e "icked something u" you should eat all o# it.
Exception: (# the sushi is =ust too !ig to eat at once) !ite the sushi in hal# and "lace the
remainder !ack on the "late.
Do not di" the rice "ortion o# the sushi "ieces into the soy sauce as it !ecomes too moist and
can cause sushi to #all a"art. Sim"ly di" the to""ing or the sea-eed 6/ori7 in the soy sauce
!e#ore eating.
(# a "iece o# #ish is on to" o# your sushi) "ut the -hole "ortion in your mouth)
holding the sushi so the #ish "art touches your tongue 6turn sushi u"side do-n7.
Wine' .o- o Success#ully aste Wine - Wine asting <asics
.o- to use s"oon and #ork to eat riceI
+? &e"lies
he main dish in Asian*s #ood are usually ser$ed -ith rice) -hich acts as the main #ood
chain in our li$es. <ut o# course) it*s not "er#ect !ut ( -ould also like to share on ho- you
can eat rice -ith !oth #ork and s"oon.
/ormally) -ith rice in #ront
o# us during mealtime) -e
can eat -ith either #ork)
s"oon) cho"sticks or e$en
#ingers) !ut o# course it -ill
!e co$ered in later times.
o start -ith it) #irst is to
ha$e one o# your hand to sco"e almost hal# o# the s"oon#ul o# rice. 6(*m a le#t-hander7.
And o# course to ensure
e$erything is in "lace) it*s
!est to su""ort -ith a #ork
on your other hand.
With that said and done)
you are no- ready to
ha$e your #irst taste o# the
rice. En=oy1