Spaghetti - It may look difficult, but it is easy to eat spaghetti with a fork and place spoon. The place spoon serves as a base of operation. Place a forkful of spaghetti strands, not too much, into the bowl of the place spoon. Then twirl it around until the strands are firmly wrapped around the fork in a bite-size portion. It is also acceptable to use the fork and cut the-spaghetti into bite size portions.
SOME VERY yummy foods can be quite difficult to eat. To get you all polished and ready for Kingston Restaurant Week, here are a few dining etiquette guidelines to help you tackle your favourite dishes the right way:
ASPARAGUS
At a formal restaurant, it is best to use a fork and knife to eat asparagus. Cut one bite at a time. In a more casual setting, eating asparagus as a finger food is acceptable. If the asparagus has a butter sauce, hold over the serving platter, allowing it to drain before placing it onto your plate.
BREAD & BUTTER
Break bread into moderately-sized pieces, or use a long serrated bread knife to cut a piece. After using the master butter knife to place butter on your bread plate, use your individual butter knife to spread enough butter for a bite-sized piece.
CHICKEN
Chicken is never eaten with the fingers in a formal dining situation. In an informal setting, you can eat the smaller pieces (wing, leg, joints) with fingers. Larger pieces, such as chicken breast must be cut using a place or steak knife.
CRACKERS WITH SOUP
Crackers for soup are to be transferred onto the bread and butter plate from the serving plate or bowl. For oyster crackers, drop several into the soup. Larger crackers are broken up into smaller pieces and scattered into the soup.
FISH
If a sauce is served separately, use a small sauce ladle to place it on top of your serving and return to the sauce dish. When provided, use the lemon fork to spear a piece of lemon before squeezing it over the fish.
FRENCH FRIED POTATOES
When serving French fries at a formal dinner, they should be eaten with a fork. Texas size, or large fries, should be cut into bite size pieces. In an informal setting, they are considered a finger food.
LOBSTER
Before lobster is served, it is cracked at all points with the tail split in half. Use a cocktail fork to remove the meat. Dip it into melted butter. If your lobster is served cold, it may be served with mayonnaise. Eat the tail meat by pulling out one piece at a time. If you pull out a particularly large piece, cut it with your dinner knife or fork before dipping. Place the empty shell pieces onto a separate waste bowl or plate.
MELON
The cut of a melon determines the way it should be eaten. If it is served cut in half or a large wedge, use a melon spoon. It can be eaten with either a spoon or a knife and fork depending on the size of the wedge. Watermelon is usually served in a wedge and can be eaten with a knife and a fork. Extract the seeds with the fork. Melons can be considered a finger food in an informal setting.
POTATOES
Use a baked potato fork to serve a baked potato onto your plate. Cut the potato in half and add seasonings to taste. If you are served mashed potatoes and gravy is being passed, use the gravy ladle provided to top the potatoes.
SALAD
There are normally at least two forks at each place setting on the left side of the plate. In America, the salad is usually served as a first course so the small salad fork is on the outside and is used first. If you are served large pieces or a whole wedge of lettuce, cut one bite at a time using the knife provided. If salad is the main course, such as a luncheon, use the entrŽe fork. If the salad is served prior to the main course or after, use the smaller salad fork.
SHISH KABOB
Holding the shish kabob in one hand, use the dinner fork to remove the pieces with the other. After all the food is transferred from the stick to your plate, place it on the side of the plate. Eat the meat and vegetables using the dinner fork and knife.
SHRIMP COCKTAIL
Small shrimp cocktail can be dipped into the cocktail sauce using the cocktail fork. If the shrimp are large, they must be placed onto the plate and cut with the fork provided before dipping them into the sauce. Use the condiment ladle to transfer cocktail sauce to your plate.
SOUPS
When you are served soup in a cup with one or two handles, it is acceptable to pick it up and drink the soup. When soup is served in a bowl, always use a soup spoon. Do not pick the bowl up to drink the soup and never make slurping sounds while eating. When you are finished with the soup, place the spoon on the side of the plate. At a formal dinner, this notifies the server that you are ready for the next course.
Source:www.goerie.com
