Saturday, October 6, 2018

Filling a Plate Professional & Graduate University Etiquette Dining

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

A  roasted meat ( a Roti,) fowl, or vegetable item is to be served as a third or main course. A dinner plate is to replace any show or charger plate. When the main course is served, take small portions.

1. A serving fork is to be used in conjunction with a serving spoon to pick up the main course item. The fork is to be held in the left-hand tines facing up. The tines are placed under the portion. The serving spoon is to be held in the right-hand bowl facing down rested on top of the item and kept there until it is placed onto the plate. When a serving dish is passed with toast beneath some food in a sauce, the toast is to be taken also.

2. The serving spoon and fork are placed in the dish from which the food item was taken: fork tines up handle to the left, spoon placed bowl down over the tines, handles placed side by side.

3. A lone serving fork can be used to pick up the main course item. It is to be held in the right-hand tines facing up resting between the thumb and the index finger and held by the thumb being rested approximately midway on the face of the handle. The fork is placed under the item, lifted, and steadied as the item is placed onto the plate. It is then placed tines up handle to the left on the dish or platter from which the item was taken.



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