Saturday, October 6, 2018

Chicken Manners How to Eat Chicken Bone-in Professional College & University Etiquette Business Dining

Get Etiquette Outclass the Competition
Harold Almon Etiquette Coach
Be at Ease School of Etiquette Austin

When chicken is to be eaten under a roof, it is to be done with a knife and a fork. It is no longer a finger food. Even the Colonel provides plates, knives, and forks, and Staff will ask, “Will this be “To go” or for our dining room?” The company knows the rule. After you are asked, what you do with that bucket or box reflects on you. 1. Establish a cover: a place setting for one. Serve a plate. Practice your "Chicken manners."

2. The portion to be eaten is placed in the "work" bottom area of the plate. You’ve seen the pictures. The skin can be removed by the fork being used to hold the item in place, and the knife being used to cut the end of it. Then it may be used to gently roll the skin back toward the back of the fork. The skin could be set aside to the right to be eaten later or to the left to be discarded.

3. The chicken piece is to be speared with the fork held in the left hand and cut: pressed with the knife in the right and a small piece can then be flicked gently away. More delicately now, the meat is to be sliced with the grain and cut across it into manageable portions one or two pieces at a time. Then the fork is used to lift each portion to the mouth.

4. Chicken joined by a joint can be separated by the fork being used to hold the item in place and the knife at the joint being drawn backward to cut the item into separate parts. It can be pressed down and gently flicked to complete the joint separation. Then the pieces might be cut, sliced, and eaten.

5. The part of the chicken that cannot be cut, flicked away, and sliced with a knife and fork is simply left. Small poultry items can be eaten as much as practical with a knife and fork and then finished with the fingers. When outside chicken may be eaten with the fingers.

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