Hi lovelies,

I stumbled upon a very interesting website recently and decided to make a post with excerpts from the site. After going through series of their write ups on dinner etiquette and its likes, I just kept laughing at myself πŸ˜‚πŸ˜‚πŸ˜‚…. I still have a long way to go in figuring these things out, let’s learn more together. We can put our spoons to rest.

Do visit them, they have a whole lot of articles on etiquette.

Below is a brief write up copied from the website.


*Placing the Napkin in Your Lap. Place the napkin in your lap immediately upon seating. If there is a host or hostess, wait for him or her to take their napkin off the table and place it in his or her lap. (An exception to this rule is buffet-style meals, where you should unfold your napkin when you start eating.)

*Unfold your napkin in one smooth motion without “snapping” or “Shaking” it open.

*Don’t Tuck the Napkin. Don’t tuck a napkin into your collar, between the buttons of your shirt, or in your belt.
*Using the Napkin. Use your napkin frequently during the meal to blot or pat, not wipe, your lips. Blot your lips before taking adrink of your beverage.

~Temporarily Leaving the Table : When leaving the table temporarily, put your napkin on your chair. If the chair is upholstered, place the napkin soiled side up.
~Placing the Napkin at the End of the Meal :At the meal’s end: The napkin is loosely folded at the end of the meal.If a plate is in the center of your place setting, when leaving the table lay the napkin to the left of the plate.


Once it is poured into the proper glass, it’s time to evaluate and enjoy the wine. Evaluating wine involves four basic steps – looking, swirling, smelling, and tasting.

Step #1 – Look. Holding the wine glass up against a white background, such as a napkin or table cloth, to evaluate its color and clarity. Red wines should range in color from deep purple to brick red. White wines should range in color from lemon gold to golden amber.
Step #2 – Swirl. Swirl the wine in your glass to aerate it.
Step #3 – Smell. Put your nose in the glass and take a deep breath. Older wines should have subtler aromas than younger ones.
Step #4 – Taste. To taste the wine, fill your mouth about Β½ full and subtly swish the wine around.


At a small table of only two to four people, wait until everyone else has been served before starting to eat. At a formal or business meal, you should either wait until everyone is served to start or begin when the host asks you to.



The continental table manners style prevails at all meals, formal and informal, because it is a natural, non-disruptive way to eat.
Hold your fork in your left hand, tines downward.

Hold your knife in your right hand, an inch or two above the plate. 

Extend your index finger along the top of the blade.

Use your fork to spear and lift food to your mouth.

If your knife is not needed, it remains on the table.


Pass to the right. One diner either holds the dish as the next diner takes some food, or he hands it to the person, who then serves herself. Any heavy or awkward dishes are put on the table with each pass. Special rules apply to passing salt and pepper and passing bread and butter.


When you pause to take a sip of your beverage or to speak with someone, rest your utensils by placing your knife and fork on your plate near the center, slightly angled in an inverted V and with the tips of the knife and fork pointing toward each other.


The first toast given during a dinner is normally offered at the beginning of the meal.
Traditionally, the first toast is offered by the host as a welcome to guests.
Toasts offered by others start during the dessert course.
Remember, good etiquette is simply good manners.



“Manners are a sensitive awareness of the feelings of others. If you have that awareness, you have good manners, no matter what fork you use.”     Rita Mae Brown

Culled from


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