Step 3:
Use the settings
Napkins. If you're at the table and eating, the napkin should be in your lap or across your right thigh, folded once lengthwise. Using it should be more a formality than a necessity; that is, your eating habits should be so refined that all you need of the napkin is a gentle dab at your mouth (never a long swipe). If you leave the table with the intention of returning, leave your napkin neatly on the table to the left of your plate, or on the seat of your chair. When the meal is over, place your napkin to the right of your plate. You don't have to refold it, but don't wad it up, either.
Utensils. Nervous about keeping track of all that silverware? Relax. Just remember it's in order of use with the meal's courses, working from the outside in. Or it'll be brought out with the particular dish.
The most important things to keep in mind are cutting and placement. To cut food, hold the fork in your non-dominant hand, tines down and securing the food, and hold the knife in your dominant hand. Once you have your piece, there are two forking styles to choose from--American or European. American involves cutting one or two bites, setting your knife down, then switching the fork to your dominant hand and eating, tines pointed upward. For the European style, there's no switch--hold onto the knife, keep the fork in the same hand and simply raise the cut food to your mouth, tines down, one cut bite at a time. Both are acceptable in any restaurant.
For placement, the rule of thumb is, once used, utensils never go back on the tabletop. Rest your knife on the plate's edge, sharp side facing in. Rest your fork on the opposite side of the plate, handle on the edge, tines on the plate's center. Spoons rest on the accompanying saucer or liner plate, never in the actual bowl or cup. Finally, when you're done with the course, lay the knife and fork horizontally across the plate's center, parallel to each other. This usually signals your server to clear the plate.
Plates and bowls. You shouldn't have to worry about these, since a good waitstaff will clear them as soon as you signal you're finished. However, keep a few rules in mind: Never push away a plate or bowl upon finishing. For soup, spoon away from you, and tip the bowl away from you to scoop the last spoonfuls. When using your bread plate, don't butter the whole piece of bread. Instead, cut a section of butter with your bread knife and leave it on the plate's edge, break off a bite-sized piece of bread with your hands (not a knife), cut a slice of butter, then butter the piece over your service plate.
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