Sunday, October 7, 2018

Eating Dessert Professional and Graduate University Etiquette Business Dining Etiquette

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Dessert can be the (fifth or) last course. It is to be served at all meals when company is in attendance. Dessert can be served in a saucer champagne glass or in a bowl set atop an underlying (B&B) plate. It may be served on a salad plate. A dessert plate, empty or filled, can be passed to each person at a table and set center the place setting. Sauce for a dessert is to be served in a sauce boat and stand and ladled onto it. Sauce can be pre-ladled onto a dessert. The dessert course can be eaten using a fork and spoon, a fork or spoon alone, or with the fingers alone.
1. A fork and spoon can be used together for a dessert course. The spoon takes the place of and is to be used as a knife. The fork is used tines down to hold the item in place while it is being cut. The fork can be used as a pusher to push-pull an item onto a spoon. The spoon is to be used to eat the item. In the Continental style the left hand is kept above the table
2. When a fork or spoon is used alone each is to be held in the right hand tines or bowl up. A fork alone is to be used to cut and eat cake that is frosted.
3. Fingers can be used to eat unfrosted cake; the thumb, index, and the middle fingers may be used to break off a piece of cake and to take it to your mouth
4. In the United States of America eating style, when eating dessert, the rest position for the fork is tines up to the left side of the plate; handle pointed to the edge of the table. The rest position for the spoon is to the right side of the plate; handle pointed in the same direction.
5. The finished position for the fork is tines up to the right side of the plate handle pointed to four o'clock. It can be placed handle pointed toward the edge of the table. The finished position for the spoon is the right side of the fork parallel to it.
6. In the Continental eating style when eating dessert, the rest position for the spoon is center the plate bowl up handle pointed to four o'clock. The rest position for the fork is tines down over the bowl of the spoon; handle to the left pointed to eight o'clock.
7. When the spoon and fork are used together, the finished position for the fork is tines down handle pointed to four o'clock. It can be placed handle toward the edge of the table. The spoon is placed bowl up to the right side of the fork and parallel to it.

Drinks with Dessert

Champagne can be served as a dessert wine. Sparkling water, or cider, may be served in lieu of it. Coffee may be served with dessert or after it. It can be omitted.

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