We’ll cover table settings in the last section. For right now, let’s concentrate on how to hold your utensils and get to eating! The “right” way, of course.
This is the same in both styles. And both styles cater to right-handers. If you’re left-handed, consider reversing pretty much anything you read on this topic.
This is often referred to as the “hidden handle” method. This is because your hand is pretty much covering the entirety of the handle, secluding it from view.
While we’re at it, typically your elbows should be off the table at all times. But if you’re taking a break from using your cutlery and in an informal setting, don’t stress about it.
Hold the fork so the tines (prongs) are curving toward you, with the knife further away from you than the fork. At an angle is fine, too – just make sure you can see your knife clearly to know where you’re cutting. You should be able to look over your fork to your knife.
Keep the fork in your left hand, even if you’re right-handed. You may find that this method is the more efficient of the two if you experiment with both.
This is the method that was prevalent when America first became America. Europe used to use it, but has since moved on, favoring a more efficient approach. The jump hasn’t quite made it across the pond, though there are pockets of difference everywhere.
Your silverware should never touch the table. If you’re only using your fork, be sure your knife is resting along the edge of your plate. When you put your fork down, rest the handle on the edge, tines near the center of the plate.
A four-piece setting is a knife, a salad fork, a place fork (main dish), a place knife, and a teaspoon for coffee. The salad fork will be on the outside and smaller than your place fork. A five-piece setting is all that and a soup spoon. The soup spoon will be much larger than your coffee teaspoon. A six-piece setting is a first-course fork and knife (on the outside), main course fork and knife, and a dessert/salad fork and coffee teaspoon. Those last two will be the small ones. A seven-piece setting is all that and a soup spoon. The soup spoon will be much larger than your coffee teaspoon and isn’t a knife or a fork. If you ever see a small fork on your right (forks generally never go on the right), it’s an oyster fork. Utensils are generally placed in the order of their use. When in doubt, start from the outside and work your way in. [6] X Research source
European style: Cross your knife and fork on your plate, fork over knife, tines facing down. The two should form an upside-down “V. " American style: The knife goes near the top of your plate, blade at 12 o’clock, handle at 3 o’clock. The fork is placed tines upward, just at a slight angle from your body.
European style: Knife and fork parallel to each other, handles at 5 o’clock, blade and tines in the center of your plate (tines downward). American style: The same as European style, only the tines of the fork are facing upward.
If you’re not good with pasta, you are in good company. It’s messy for even the most seasoned of pasta-eaters at times. It’s less about the knife and fork and more about not slurping!
