The basic principle of holding a knife and fork is to hold the knife or spoon in the right hand, hold the fork in the left hand, and gently hold the tail end with your index finger on the handle. Pay special attention here. You can also hold a fork in your right hand and a knife or spoon in your left. In addition, when eating with a knife and fork, you should use a fork to fix the left side of the food, and then use a knife to cut the food into a small mouth, and then use a fork to dip the seasoning into the mouth.
The number of cutlery knives and forks should be equal to the number of dishes, and they should be arranged from outside to inside in the order of serving. They should be used from outside to the middle during meals. of. All the forks and spoons will be placed upwards, and all the blades will be placed inwards. After using the meal in sequence, place it on the plate in parallel and diagonally.
When using knife and fork, please pay attention to the knife edge always inward. If you need to temporarily lower the knife and fork when you have half eaten, you should place the knife and fork on the dinner plate in the shape of a figure, indicating that you should continue to eat. If you are finished with a dish, you should place the tableware neatly in the center of the tableware until 4 o'clock, indicating that you can take the plate away. The forks and spoons placed horizontally in front of the table are tableware for desserts. Do not use them arbitrarily. You must follow the order of serving. When dining, it ’s usually left and right hands.
In general western restaurants and cafeterias, there are usually no more than three pairs of knives and forks on the table. The western restaurant will provide you with three sets of cutlery. The cutlery has different specifications, and the size of the cutlery varies according to the purpose. When eating meat, use a large knife whether or not you want to cut it with a knife. When eating salads, sweets or some appetizers, generally use smaller forks and spoons. When drinking soup, use a large spoon. The knife on the left is a butter knife, which is used to spread bread. Never use it. Come and cut the meat. However, in a professional high-end Western restaurant or steak house, for a set of three or more dishes, you need to place the new knife and fork after the used knife and fork are used up. Due to special attention, the knife and fork used for cutting steaks in the steakhouse are all dedicated. The pursuit is to have a smooth and crisp feeling that cuts off the steaks completely.