A real gentleman has mastered the art of etiquette under any circumstances and always shows impeccable manners. A festive table usually is not set with silverware for more than four courses. If you are invited to a gala dinner with seven or more courses, new silverware will be set after the fourth course. Silverware is always used starting from the outside. Bread plate and butter knife are on your left, the soup spoon is on your right, and the dessert silverware is placed above the plate.

Which silverware for which food?

Salad as a cold appetizer or intermediate course: use only the fork to cut it into small pieces and to eat.
Soups: bring the spoon to your mouth (not vice versa); leftover soup – only soup bowls may be held in one hand and emptied.
Appetizers: fish with fish knife and fork, seafood with special tongs and fork.
Meat: knife and fork – cut off small pieces.
Cheese: knife and fork.
Bread: break by hand and enjoy bite-sized pieces.
Dessert: with dessert silverware – applies to hot and cold desserts.

Beware of stumbling blocks

Irrespective of whether in everyday business or private life – try not to put your foot in it with regard to style. Do not tuck the napkin into your collar or tie it around your neck – simply place it on your lap. After eating, do not crumple it up, but fold it and place it on the right side of your plate. Taboo: hugging adjacent chair backs, hands in your lap, resting on your elbows, talking with your mouth full, gesturing with your silverware, using tooth picks, sneezing or blowing your nose at the table, bringing up small talk and jokes about politics, religion, illnesses, or racism, jostling at the buffet, overfilling your plate or refilling your plate for the umpteenth time.

Quick orientation guide

If the space allows, the following guidelines apply for the waiter: filled plates are passed from the right and removed from the left. Drinks are also poured from the right and the glasses removed from the left. If you would like to take a break during a meal, place your fork across your knife on the plate; prior to toasting, wipe your lips and the corners of your mouth with a napkin. At gala dinners, moderately fill your plate and help yourself to a second serving, but not more than twice. Self-served portions should be eaten up, if possible. An empty plate with silverware may be left standing and is removed by the waiters at the end of the meal. And should you ever be at a loss: simply be prudent and let your common sense guide you.

\\ tags: Diner, Festessen