TOPIC OF THHE DAY - DINING RULES

1.  

The host takes the first bite unless he or she instructs otherwise.

The host begins eating after all food is served and everyone is seated.

Food should be tasted before salt and pepper are added. Applying garnishes before the food is tasted is viewed as an insult to the cook.

When eating soup, the spoon is held in the right hand and the bowl tipped away from the diner, scooping the soup in outward movements.

The soup spoon should never be put into the mouth, and soup should be sipped from the side of the spoon, not the end.

The knife should never enter the mouth or be licked. Food should always be chewed with the mouth closed. Talking with food in the mouth is seen as very rude.

White wine is held by the stem of the glass and red wine by cupping the bowl.

Wines should be served in the sequence "white before red, light before heavy, young before old", and it is impolite to ask for, or to offer, "more" wine.

It is impolite to reach over someone to pick up food or other items, Diners should always ask for items to be passed along the table to them. In the same vein, diners should pass those items directly to the person who asked.

It is also rude to take photographs while eating

Never eat noisily.

Once your silverware is picked up from the table it never touches the table again.  Place it on the outer rim of the plate between bites, but never rest silver gangplank fashion, half on the table and half on the plate. 

In gatherings of six or less people, begin eating only after everyone is served.  For larger groups, such as banquets, it is customary to start eating after four or five people have been served, or permission is granted from those not yet served. 

Never use a knife to cut the bread, nor butter a whole slice at once!

 Butter should be taken when passed, and placed onto your bread plate, not directly into your bread. 

Dishes are passed from left to right.  When a waiter serves you, food will be presented on your left, and the dish will be removed from your right side when you’ve finished. 

Salt and pepper are always passed together, even if someone asks you only for the salt.  They are considered “married” in proper dining. 

when you are finished with each course your knife (blade turned inward) and fork should be placed beside each other on the plate diagonally from upper left to lower right (11 to 5 if you imagine your plate as a clock face).  This is a signal to the waiter that you are finished.  And don’t push your plate away or otherwise rearrange your dishes from their position when you are finished.

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