Table manners play an important part in making a favorable impression. They are visible signals of the state of our manners and therefore are essential to professional success. The point of etiquette rules is to make you feel comfortable – not uncomfortable.
Use the silverware farthest from your plate first.
Here’s the Silverware and dinnerware rule: Eat to your left, drink to your right. Any food dish to the left is yours, and any glass to the right is yours.
Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each course. The salad fork is on your outermost left, followed by your dinner fork. Your soup spoon is on your outermost right, followed by your beverage spoon, salad knife and dinner knife. Your dessert spoon and fork are above your plate or brought out with dessert. If you remember the rule to work from the outside in, you’ll be fine.(READ MORE For American & Continental/European Style)
Korean Table Setting
Rice, soup, a spoon and chopsticks are arranged from left to right, in that order for each person. Stews and side dishes are placed in the center to be shared by all.
Korean use a spoon to eat rice, soup and stews and chopsticks for rather dry side dishes, but the spoon and chopsticks are not used simultaneously. Koreans also do not hold their bowls or plates while eating. When the meal is over, the spoon and chopsticks are placed back down on the table.(READ MORE)
Chinese Table Place Setting includes:
- a rice bowl
- Chinese porcelain soup spoon
- plate which is placed under the bowl and serves as a bone/discard plate
- smaller sauce dish for a dipping sauce
- tea cup