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Chef2chef: Bistro Benefit - Bistro Benefit |
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Written by Erin Frustaci
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Wednesday, 09 August 2006 |
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Page 5 of 6
ETIQUETTE AT THE TABLE
While traditional dining etiquette may have gone the way of the table scraps handed to Fido, the fundamental manner to adhere to is this: respect other guests.
“The only thing about etiquette is caring about others,” said Chef Florian Wehrli, of Chimney Park Bistro. “After that, it’s whatever you want. It’s whichever silverware you want to use or glass you want to use.”
Being courteous is much more important than knowing which fork to use, he said. In fact, the purpose of proper etiquette was to make dining easier and more practical, not to make people feel uncomfortable. But to put some self-consciousness at ease, here’s a crash course in basic etiquette, jut in case the Queen does comes to dinner:
» When it comes to utensils, the general rule is to work from the outside to inside. According to www.cuisinenet.com, to avoid battalions of forks and knives for several course meals, new silverware will be brought out between courses when the original setting has been used.
» If a fork is teasing you by resting horizontally above the plate, don’t be confused. This is typically where the dessert fork is placed if it isn’t brought out with the dessert.
» To avoid drinking from your neighbor’s glass, remember solids are on the left and liquids are to the right of your plate.
» When asked to pass the salt, it is customary to pass both the salt and pepper, as if they are married and can’t be separated.
» To avoid stuffing your face, leaving everyone else staring, always wait for the host or hostess to take the first bite.
» By following these simple guidelines, you should steer clear of most faux pas. Bon appetite!
— Erin Frustaci
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