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E t i q u e t t e              Audio      Living room      Kitchen       Cultural Corner

中 菜       西 菜      服 飾     送 禮        Garden        Bedroom         Toilet

 

西 餐 廳

餐廳(Restaurant)

一詞係來自法國,其語源為restaurer.

依照法國大百科辭典之解釋: 為提供營養食物,使人恢復體力的意思.

西元1765年,法國人Boulanger開了一家店,供應一道以羊腳煮成的湯,湯名叫Restaurant Soup,

並以神秘營養餐食作為號招,吸引了當地大批消費者上門,因而名譟一時,

故而他以此湯名作為餐廳的名稱, 後來逐漸被人所沿用,而廣泛稱之.

dinner place setting

fork or spoon?

basic table manner for typical evening meal (附中文)

 

The most basic thing you need to know is:

 Formal Dinner Place Setting 

table setting

1.

Napkin

9. 

Soup Spoon

2.

Fish Fork

10. 

Bread & Butter Plate

3. 

Dinner or Main Course Fork

11. 

Butter Knife

4. 

Salad Fork

12. 

Dessert Spoon and Cake Fork

5. 

Soup Bowl & Plate

13.

Sterling Water Goblet

6.

Dinner Plate

14. 

Red Wine Goblet

7. 

Dinner Knife

15. 

White Wine Goblet

8. 

Fish Knife

 Informal dinner place setting 

Same as above except remove the following:

2.

Fish fork

8.

Fish knife
12. Dessert spoon and Cake Fork

14.

Red wine Goblet } (depends on type of food being served)
15. White Wine Goblet

  

 Unsure about how to eat foods that require more than just a fork or spoon

Use the reference section to discover the proper way to eat certain foods.

 

The Food List

Apples
Artichokes
Asparagus
Bacon
Bananas
Barbecued Meats
Berries
Bread and Butter
Breads
Butter
Cake, Layer
Candy
Caviar
Cheese
Cherry tomatoes
Chicken
Clams, half shell
Clams, steamed
Condiments
Corn on the Cob
Crackers with soup
Cranberry sauce
Dessert
Fish
Fruit
Grapes
Lobster

Melon
Olives
Onion Rings
Oranges
Oysters

Pasta
Peas
Pizza
Potatoes, French fries
Salad
Salt in a salt cellar
Shish Kabob
Shrimp cocktail
Snails (escargot)
Soups
Stewed Prunes
Sushi
Tea Bags

 

 

Dining Etiquette --- The Food List

Apples
Apples are quartered with a Fruit Knife, Steak Knives can be called into service if Fruit Knives are not available in your sterling pattern. The core of the apple is then cut away from each quartered piece, and the pieces are eaten with the fingers. If you choose to remove the skin, pare each piece separately.
 
Artichokes
An artichoke is consumed using the fingers. Remove one leaf at a time, dip it into the sauce provided. Eat only the fleshy part of the leaf, scraping it off between your teeth. Then put the leaf on the side of your plate. After eating the large leaves, you will find some small leaves with sharp points at the top. Remove these to the side of your plate The remaining part of the artichoke is called the heart. Cut the heart into sections using a fork and knife, and dip with the fork into the sauce to eat. To serve artichokes from the main platter, use a large vegetable spoon, casserole spoon or berry serving spoon for smaller artichokes. For large artichokes you will need the assistance of a cold meat fork.
 
Asparagus
At a formal dinner, it is best to use  a fork and knife to eat asparagus. Cut one bite at a time. Individual asparagus tongs are used at formal dinners. 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. A large flat server such as a pierced asparagus server or hooded asparagus server is ideal for moving the pieces from the platter to your plate.
 
Bacon
When bacon is cooked crisp, it is acceptable to consider it a finger food. When it is soft, use the fork and knife to cut one bite at a time. Bacon is easy to serve from the main platter using a bacon fork A bacon fork is long with a flat, multi-tined end to scoop with.
 
Bananas
At a formal dinner, peel the banana, place the peeling on the side of the fruit plate, cut it into bite size pieces using the fruit knife and eat bite size pieces using the fruit fork.
 
Barbecued Meats Usually barbecued meats are served at informal gatherings. Hot dogs, hamburgers, ribs and small chicken pieces are treated as finger foods. To eat steak, fish, and large chicken pieces, use a fork and steak Knife, cutting one bite at a time. If a sauce is served separately, use the ladle provided, gravy or sauce, to transfer it to your plate.
 
Berries
Usually the stem has been removed from a berry before it is served. In a formal setting, strawberry forks are used to spear and eat a berry. If they are served with the stem, it is appropriate to pick them up as a finger food. If they are served. With a cream or sauce, use the sauce ladle to put it onto your fruit plate before dipping A large berry spoon is used to serve from the main berry bowl. Strawberry forks are also used as hors d' oeuvre forks.
 
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 the Individual Butter Spreader to spread enough butter for a bite-sized piece.
 
Breads
After using the master butter knife to place the butter onto your bread plate, use the individual butter spreader to spread enough butter for a bite size piece. Break bread, such as a dinner roll, into small pieces to eat. Restaurants sometimes serve bread in a basket. Take one piece, place it onto the bread plate and pass the basket counterclockwise. When served a solid loaf of bread, use the bread knife to cut one piece. The bread knife is a long knife with a serrated edge.
 
Butter
At a formal dinner, butter pats are placed on the bread plate using the master butter knife or butter pick. In the absence of a master butter knife, use the individual butter knife at your place setting to complete. Restaurants usually serve butter pats in foil. Remove the foil, using your individual butter knife, slide it onto the bread plate. Fold the foil and place it onto the edge of the bread plate. Butter picks are also used as hors d'oeuvre picks.
Cake
Use a pastry or cake fork to eat a piece of cake. Salad forks can be used in place of cake forks. It is always a good idea to have double the teaspoons and salad forks in your silver set. For the serving of dessert. After cutting the cake with a cake breaker or cake knife, use the pie/cake server to serve one slice at a time. For a sheet cake, a large, flat server such as a lasagna server is best.
 
Candy
Candy, dinner mints, and other small after dinner treats are traditionally served using a Bon Bon Server, or Nut Spoon. Scoop up a few pieces and place them in your hand or on a dessert plate before consuming.
 
Caviar
A little caviar goes a long way, less is best when served caviar. Use the caviar spoon usually small and round, to place a small amount on your plate or triangular toast, that is usually served with caviar. If condiments are served, such as chopped onion, place a small amount on top of the caviar. This is a finger food and small bites are taken from the toast topped with caviar. In the absence of a caviar set or spoon, a bouillon soup spoon or small sauce ladle is acceptable.
 
Cheese
Soft cheese such as brie can be spread with a fruit knife onto crackers. When cheese is served on a buffet a small cleaver or cheese knife are used to cut the cheese into bite size pieces. Use the small cheese sewer, it looks like a mini pie/cake sewer, to serve from a dessert platter to your plate. A fruit fork and knife are used to make bite size pieces.
 
Cherry Tomatoes
Cherry tomatoes can be picked up and consumed using the fingers. They are consumed whole, unless it is served in a salad or other entree. Since cherry tomatoes are notorious for squirting, be sure to break the skin in your mouth before chewing. If they are served in a salad or other dish, cut and eat using the fork.
 
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. A large meat fork is used to serve yourself from the main platter.
 
Clams, half-shell
(and oysters)
Hold the shell in one hand, and your Cocktail/Oyster Fork in the other. Use the fork to spear the clam, dip it in the sauce provided, and eat it with one bite. In an informal setting, you can pick up the shell and suck the clam (or oyster) off the shell.
 
Condiments
When a condiment is used, place your choices on the bread & butter plate using the Condiment or Mustard Ladle. A salad plate can be used for this purpose.
 
Corn on the Cob
Corn on the cob is usually served at informal gatherings. It is acceptable to eat it by holding it with both hands. If you prefer butter as a topping, take a pat and butter only a few rows of corn as it is consumed. In a formal setting, remove the corn from the cob with a steak knife and eat using a fork. Butter picks can be used as corn holders.
Crackers
with soup
Crackers for soup are to be transferred onto the bread & butter plate from the serving plate or bowl (preferably with a sterling Cracker Scoop). For oyster crackers, drop several into the soup. Larger crackers are broken up into smaller pieces and scattered into the soup.
 
Cranberry
sauce
Jellied cranberry sauce is served using a cranberry server and placed onto the dinner plate.  Chunky cranberry sauce can be served using a berry spoon or cranberry server.
 
Dessert
There are many different sterling silver items to eat dessert with, including Dessert Spoons, Ice Cream Forks, Fruit Spoons, Fruit Forks, Strawberry Forks, Parfait Forks, Pastry and Cake Forks. A cake or pastry fork is used to eat a piece of cake, pie or a pastry. In the absence of a cake fork, a salad fork a good choice. If an item is served with ice cream, an ice cream fork is ideal. It is designed to eat both cake and ice cream.

To serve dessert a number of pieces are handy to serve with, an ice cream slice, an ice cream server, a pie/cake server, a berry spoon, a cake breaker, a wedding cake knife, a flat server, grape shears, cheese cleaver, cheese knife, cheese server, etc.
 
Fish
Ideally, your table will have a Fish Serving Fork and Fish Slice to serve from the serving plate to the dinner plate. Also, Individual Fish Forks and Knives are a great addition to place settings.

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 served 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. A large server, such as a hooded asparagus server, is good to use to move the French fries from the platter to your plate in a formal setting.
 
Fruit
The best sterling silver items to have for eating fresh fruit are the Fruit Knife and Fruit Fork. Cut large fruits into quarters, and peel before eating. Of course, peeling the fruit is an option. Place any seeds and the peel on the side of the plate.

Stewed fruits are eaten with a spoon. The fruit is eaten off of the pit, and the pit is placed onto the spoon (out of your mouth) and placed on the side of the plate.

 
Grapes
Using Grape Shears, cut a branch of grapes off of the cluster, and place on your Fruit or Dessert Plate. When grape shears are not available, it is acceptable to pull off a small cluster and place them on the fruit plate to eat one at a time.

Seeded grapes can be eaten by either cutting into the grape with a Fruit Knife and removing the seeds, or by eating the grapes whole and removing the seeds with your fingers (and then placed on the plate).

 
Lasagna
When the cheese is stringy, use a knife and fork for cut each bite. A sterling silver lasagna server is the perfect server for this ever popular, difficult to serve dish.
 
Lobster
Before lobster is served, it is cracked at all points with the tail split in half (very easy when using Lobster Shears).  Individual nutcrackers are handy for each guest, as well as Cocktail Forks to remove the meat.

. Pull out the meat with your Cocktail Fork and 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 such as a backyard barbecue. If available, use a fruit fork and knife.

 
Mussels

Using a cocktail fork, spear the mussel and dip it into the sauce provided and eat it whole.
 
Nectarines
Quarter the nectarine using a fruit Knife, remove the pit and eat using the fingers.
 
Olives
When olives are served on a condiment or relish tray, use the Olive Fork to place them on your plate. Olives are a finger food. Large stuffed olives are best eaten in two bites.
 
Onion Rings
Deep fried onion rings are usually served at a casual party and it is acceptable to eat them using the hands. Large onion rings can be a challenge to eat. To avoid an embarrassment, use the fork and knife in an informal or formal setting. A meat serving fork or baked potato fork are excellent servers for onion rings.
 
Oranges
Use the Fruit Knife to cut the two ends off, then cut the peel off in vertical strips. When the rind is loose, it can be pulled off using fingers. Tangerines are usually peeled this way. Seeds can be removed with the Fruit Knife.
 
Oysters
Use an oyster server or large tablespoon to serve oysters. Oysters on the half shell are usually served on ice with a small dish of cocktail sauce. Use your Cocktail Fork to spear the oyster and dip into the cocktail sauce. Eat the oyster in one bite.

At an informal setting, it is acceptable to pick up the shell with your fingers and suck the oyster right off the shell.

Papaya
After cutting the papaya in half, remove the seeds and eat the fruit with a spoon.
 
Pastry Use the pastry server provided to move the individual pastry to your plate. A small pastry fork is used to eat a pastry with. It looks like a miniature fork. In the absence of a pastry fork, a salad fork is acceptable. A fruit fork and knife can also be used in place of a pastry fork. Cinnamon buns and Danish pastries are easier to eat using a fruit fork and knife.
 
Peas A pierced tablespoon or pea spoon are the preferred server for peas. There are a number of ways to get peas onto your fork. Either move them against the meat and scoop them onto the fork, or use  a crust of bread to help "push" the peas on the fork.
 
Pizza
Pizza is cut into wedges, using a sterling silver pizza cutter. A lasagna or pie/cake server make great servers for the individual slice. It is acceptable to hold a piece of pizza and eat it or use a fork and knife. A fork and knife are best when the pizza is very hot and the cheese is stringy.
 
Potatoes,
French Fries
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. If you are served French fries and they are the large dinner or Texas size, cut them into bite size pieces and eat using the fork A tablespoon is used to serve mashed potatoes, a baked potato fork to serve a baked potato, a flat server such as a hooded asparagus server is used for serving French fries. Tablespoon $75,
 
Salad
There are normally at least 2 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. Many Europeans, and some Americans, eat the salad last. Therefore, the salad fork is placed on the inside of the two forks.

A fine restaurant or considerate hostess, will always serve the lettuce salad in bite size pieces. However 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 entree fork. If the salad is served prior to the main course or after, use the smaller salad fork. Lettuce salad Is served using a sterling silver salad set, a large spoon and fork. These can perform double duty and serve as individual servers.

 
Salt in a salt cellar
Always taste the food prior to adding more salt. If additional salt is to your taste, use the sterling salt spoon to transfer the salt from the small container to the food on your plate. Sprinkle lightly over the serving.
 
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. A salad fork or cocktail fork can be used for large shrimp. Use the condiment ladle to transfer cocktail sauce to your plate.
 
Snails (Escargot)
Using the escargot tong, pick up one escargot at a time and remove with a cocktail fork prior to dipping into butter sauce.
 
Soups
A clear soup is served with a small, round soup spoon. A cream soup is served with a medium, round soup spoon. A gumbo soup is served with a large, round soup spoon. An oval soup spoon is used for all types of soup and some desserts.

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 served soup 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. A bowl of soup is placed on a plate when served When you are finished with the soup, place the soup spoon on the side of the plate At a formal dinner, this notifies the server that you are ready for the next course,
A ladle with a long handle and a large, round bowl on the end is used to serve soup. A punch ladle, one with a longer handle and serving lip on the bowl, can be used when needed. However, the soup ladle is much easier to use for this purpose.
 
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. A sterling silver macaroni server or pasta server are ideal to serve any type of pasta. A gravy ladle, large casserole spoon or tablespoon can be used to serve different types of sauces.
 
Stewed Prunes
Use a fruit fork and fruit knife to separate the prune front the pit before eating the prune using the prune fork. An oval soup/dessert spoon can be used and the pit extracted onto the spoon and returned to the plate. In the absence of a fruit fork and knife, use the salad fork and the main course knife. A pierced tablespoon, casserole spoon or berry spoon are the best servers for stewed prunes.
 
Sushi Sushi is served in bite size pieces.  It can be consumed using the fingers, chopsticks, or a fork.  It is usually enjoyed by dipping into soy sauce or other condiments. Place the condiments on your plate using a condiment ladle.
 
Tacos It is impossible to cut the crisp shell of a taco with a knife and fork, therefore, it is to be consumed by holding it in the hand. The lettuce, cheese and other fillings may fall onto plate. When this occurs, use the fork and not the fingers.
 
Tea Bags Wait until a tea bag steeps to the desired strength and remove the bag to the saucer before drinking a cup of tea.  When dining in a restaurant, they usually serve the tea in a pot of hot water, or simply a tea bag on the side of a pot of hot water.  Place the tea bag into the pot and allow it to steep to the desired strength, then remove the bag to the saucer on which the pot sets.

When you are served tea from a teapot in which loose tea has steeped, you will need a sterling silver tea strainer to prevent the leaves from going into your cup.  Place the silver tea strainer on top of your cup and pour the tea into the cup.  Demitasse spoons are ideal to use when serving tea or coffee.

 

 

  Table Manners for a Typical Evening Meal  

1. Sit - the host will tell you where to sit, or you ask. Sit up straight at the table. It makes a good impression. 

       在西式的宴會中,主人會為客人編好座位, 通常不相熟的會坐在一起, 而且是男女梅花間竹的坐. 如果主人沒有通知你坐那兒, 不妨詢問.

    *注意你的坐姿, 這是表示禮貌的最重要一環.

 

2. left-handed - it's best for the left-handed person to sit at left end of the table or at the head of the table. This arrangement helps ensure that everyone has adequate elbow room to eat comfortably.

         如果客人中有慣用左手的, 他的座位最好安排在桌子左邊的尾端,  這是為要確保每位客人都有充分空間, 可舒適的進餐.

 

3. Wait for others to start eating - Many homes will pray first. 

          等候各客人就座好, 見主人家 "起筷", 方開始進餐. 有些家庭會先祈禱.

 

4. Food is passed to the right - When it's passed to you please say, "Thank You."

              食物是從左傳向右的, 接過盤子時緊記拿出你的禮貌, 道聲謝.

              如果你是男仕, 更要拿出你的風度: 請替你右邊的女客人托著盤, 讓她掏好想要的份量後, 才交給她, 讓她傳下去.

 

5. Try a little of everything - do not take a Lot of anything. If you do not want something, just pass it on; You do not need to say anything. If they ask, say, "It looks good, but I think I won't have any, thank you."

       每款菜式都應試試, 這是你給主人面子的行動. 如果真的不想吃, 讓它傳過就可以了; 萬一在座人士問你的意見,你可以說:「這看來很好,但我還是不要了,謝謝」

 

6. Do not season your food before you have tasted it

             在未嘗食物的味道前請不要調味

 

7. Do not spit anything out - If there is something in your mouth that you cannot swallow (e.g. bones, seeds, etc.), quietly put it in your paper napkin and then go on. Do not put bones or anything on the table. Keep the table and table-cloth as clean as possible. Things that are not eaten should be put on your plate. If possible, cover it with some other food from your plate.

     任何吞不下肚的"廢物",  可靜靜地裹在紙餐巾裡. 請不要放到桌上要保持桌面及桌布清潔而不吃的, 只管放在碟上, 可以的話, 最好用其他食物 (例如裝飾用的菜葉) 把它蓋著, 免得不雅.

 

8. Do not talk with food in your mouth - Although it is possible to talk with a small piece of food in your mouth, do not talk with your mouth full. Wait until you have swallowed everything before talking. 

        口中有食物不宜談話雖然你可以在吃小塊食物時談話, 但切忌在滿口食物時這樣做你應該把它吞下才說話.

9. Spill & Fall If food spills off your plate, you may pick it up with a piece of your silverware and place it on the edge of your plate.

        如果食物溢出了碟子只需用刀叉將它撿起放回碟邊就可以了.

    If a piece of your silverware falls onto the floor, pick it up if you can reach it and let the server know you need a clean one. If you cannot reach it, tell the server you dropped a piece of your silverware and ask for a clean one

        如果刀叉掉到地上而你又能觸到的話請撿起它並通知侍應取個新的如果不能觸不到, 你應請侍應代勞.    

10. Burping - don't!! It is considered rude.

        打嗝 (打思egg), 總之是當眾發出奇怪的聲音 都是被視作沒禮貌, 是粗魯的, 要避免.

11. Slurping - don't!! Drinking soup or eating noodles - be quiet.

        喝湯或吃麵時要靜.

     Spoon the soup away from you when you take it out of the bowl and sip it from the side of the spoon. If your soup is too hot to eat, let it sit until it cools; do not blow on it

        湯匙應由自己一方向外掃出提起並於湯匙邊小口喝. 因為理應坐直地喝, 所以每一湯匙都不要掏太滿.  另如果湯太熱由它變涼不要吹涼它!

12.When you are not eating - keep your hands on your lap or resting on the table (with wrists on the edge of the table). Elbows on the table are acceptable only between courses, not while you are eating.

        當不吃時, 將手放在雙腿上, 或檯面(手腕貼蚋i邊).  手肘只可於每道菜之間放上檯上.

13. Do not reach across the table or in front of someone to get something - that is rude. If you need something that you cannot reach easily, politely ask the person closest to the item you need to pass it to you.

 

        

14. Don't leave the table during the meal - You should not leave the table during the meal except in an emergency. If you really need to leave the table to go to the bathroom or do something, then simply say, "Excuse me for a moment, please."

 

 

15. If your hostess wants to serve you but... - you don't want to eat it, say, "Thank you. It looks very good, but I'm not quite used to American food yet. Maybe next time, thanks."

 

 

16. Talking is important - Meals are to be slow, pleasant, leisurely times. Enjoy your food, but talk too.

 

 

17. Eating speed - Watch how fast others are eating. Try not to be too slow or too fast, keep up with their pace.

 

 

18. When you are finished eating - say "What a delicious meal! Thank you so much." Wait for all to be finished before leaving the table.

                   

 

19. Don't touch - your nose, hair or teeth at the table.

          整個吃飯的過程中都請不要觸碰你的鼻子, 頭髮和牙齒

 

20. Toothpicks - are not usually on the table in a home. After the meal, go to the bathroom and clean your teeth if you need to. you can't remove it with your tongue! In restaurants, they are usually at the counter where you pay as you go out. Again, it is best to clean your teeth in the bathroom.

 

 

21. Do not smoke while dining out