Various customary etiquette practices exist regarding the placement and use of eating utensils in social settings. These practices vary from culture to culture. Fork etiquette, for example, differs in Europe, the United States, and Southeast Asia, and continues to change. In East Asian cultures, a variety of etiquette practices govern the use of chopsticks.
When used in conjunction with a knife to cut and consume food in Western social settings, two forms of fork etiquette are common. In the European style, which is not uniform across Europe, the diner keeps the fork in the left hand, in the American style, the fork is shifted between the left and right hands. [1] [2] [3] Prior to the adoption of the fork, the custom in Europe was for all food to be conveyed to the mouth by the right hand (using a spoon, a knife, or fingers). When the fork was adopted, it followed this rule; it was held in the left hand while cutting and then transferred to the right to eat. This custom was brought to America by British colonists and became the American style. Most of Europe adopted the more rapid style of leaving the fork in the left hand in relatively modern times. [4]
The difference between the American and European styles has been used as plot point in fictional works, including the 1946 film O.S.S. and the 2014 series Turn: Washington's Spies . [5] In both works, using the wrong fork etiquette threatens to expose undercover agents.
The German style, also called the continental or European style despite the fact that it is not uniform across Europe, [6] is to hold the fork (with the tines pointing down) in the left hand and the knife in the right. Once a bite-sized piece of food has been cut, it is speared and conducted to the mouth by the left hand. For other items, such as potatoes, vegetables or rice, the blade of the knife is used to assist or guide placement of the food on the back of the fork. [7] The knife and fork are both held with the handle running along the palm and extending out to be held by thumb and forefinger. This style is sometimes called "hidden handle" because the palm conceals the handle.
The French table setting involves placing the fork tines pointing down on the table on the left hand side of the plate. This was done to show the coat of arms that was traditionally on that side contrary to Germany or the United Kingdom. In the United Kingdom, the fork tines face upward while sitting on the table.
The knife should be in the right hand and the fork in the left. However, if a knife is not needed – such as when eating pasta – the fork can be held in the right hand. [8] Bread is always served and can be placed on the table cloth itself. It is considered unacceptable to use one's fingers to taste the food. To taste a sauce before serving oneself, however, it is permissible to place a small piece of bread at the end of the fork for dipping. [9]
In the American style, also called the zig-zag method or fork switching, the knife is initially held in the right hand and the fork in the left. Holding food in place with the fork tines-down, a single bite-sized piece is cut with the knife. The knife is then set down on the plate, the fork transferred from the left hand to the right hand, and the food is brought to the mouth for consumption. The fork is then transferred back to the left hand and the knife is picked up with the right. [1] [10] In contrast to the European hidden handle grip, in the American style the fork is held much like a spoon or a pen once it is transferred to the right hand to convey food to the mouth. [7]
One commentator has asserted that the American style of fork-handling is in decline, with the increased use of a hybrid of the traditional American and European styles. In this new style, the fork is not switched between hands between cutting and eating and may also be deployed "tines-up" as a scoop when convenient. [7]
In defense of the traditional American style, Judith Martin wrote, "Those who point out that the European manner is more efficient are right. Those who claim it is older or more sophisticated—etiquette has never considered getting food into the mouth faster a mark of refinement— are wrong." [4]
In the Southeast Asian style, the spoon is held in the right hand throughout consumption, except with certain dishes when a fork is more suitable. Rice and soups are a staple of the diet in Southeast Asian countries, so using a spoon is practical in such dishes. [11] The spoon is used for manipulating food on the plate; knives are rarely used. [12] [13] Dishes are often cut into small portions before cooking, eliminating the need for a knife. [14]
Tables are often set with two or more forks, meant to be used for different courses; for example, a salad fork, a meat fork, and a dessert fork. Some institutions wishing to give an impression of high formality set places with many different forks for meals of several courses, although many etiquette authorities regard this as vulgar and prefer that the appropriate cutlery be brought in with each course. [15]
In American dining etiquette, different placements are used when setting down the utensils to indicate whether a diner intends to continue eating or has finished. [16]
In the United States, a diner may place all their utensils together in a "4-o'clock" position on their plate, to indicate to waiting staff that they have finished their course and the plate may be taken away. [17]
While etiquette customs for using chopsticks are broadly similar from region to region, finer points can differ. In some Asian cultures, it is considered impolite to point with chopsticks, or to leave them resting in a bowl. Leaving chopsticks standing in a bowl can be perceived as resembling offerings to the deceased or spirits. [18]
A spoon is a utensil consisting of a shallow bowl, oval or round, at the end of a handle. A type of cutlery, especially as part of a place setting, it is used primarily for transferring food to the mouth (eating). Spoons are also used in food preparation to measure, mix, stir and toss ingredients and for serving food. Present day spoons are made from metal, wood, porcelain or plastic. There are many different types of spoons made from different materials by different cultures for different purposes and food.
In cutlery or kitchenware, a fork is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tines with which one can spear foods either to hold them to cut with a knife or to lift them to the mouth.
Cutlery includes any hand implement used in preparing, serving, and especially eating food in Western culture. A person who makes or sells cutlery is called a cutler. While most cutlers were historically men, women could be cutlers too; Agnes Cotiller was working as a cutler in London in 1346, and training a woman apprentice, known as Juseana.
Table setting or place setting refers to the way to set a table with tableware—such as eating utensils and for serving and eating. The arrangement for a single diner is called a place setting. It is also the layout in which the utensils and ornaments are positioned. The practice of dictating the precise arrangement of tableware has varied across cultures and historical periods.
Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware.
Sujeo (Korean: 수저) is the Korean term for the set of eating utensils commonly used to eat Korean cuisine. The word is a portmanteau of the words sutgarak and jeotgarak. The sujeo set includes a pair of metal chopsticks with an oval or rounded-rectangular cross-section, and a long handled shallow spoon of the same material. One may use both at the same time, but this is a recent way to eat quicker. It is not considered good etiquette to hold the spoon and the chopstick together in one hand especially while eating with elders. More often food is eaten with chopsticks alone. Sometimes the spoon apart from chopsticks is referred to as sujeo.
A splayd is an eating utensil which combines the functions of a spoon, knife and fork. It was invented by William McArthur in the 1940s in Sydney, New South Wales, Australia. There are several manufacturers.
A full-course dinner is a meal with multiple courses, almost invariably enjoyed in the evening. Most Western-world multicourse meals follow a standard sequence, influenced by traditional French haute cuisine. It commonly begins with an appetizer, followed by the main course, the salad course, and eventually the dessert, but the exact sequence varies widely. Full-course dinners are generally very formal as well as very expensive, and can have as few as three courses or exceed a dozen courses. Styles of service include service à la russe and service à la française.
Table manners are the rules of etiquette used while eating and drinking together, which may also include the use of utensils. Different cultures observe different rules for table manners. Each family or group sets its own standards for how strictly these rules are to be followed.
Etiquette in Asia varies from country to country even though certain actions may seem to be common. No article on the rules of etiquette, nor any list of faux pas, can ever be complete. As the perception of behaviors and actions vary, intercultural competence is essential. A lack of knowledge about the customs and expectations of Asian people can make even those with good intentions seem rude, foolish, and disrespectful.
The Montreal–Philippines cutlery controversy was an incident in 2006 in which a Filipino-born Canadian boy was punished by his school in Roxboro, Montreal, for following traditional Filipino etiquette and eating his lunch with a fork and a spoon, rather than the Canadian tradition of a knife and fork.
A finger bowl is a bowl of water that dinner guests use for rinsing their fingers. In a formal meal, the finger bowl is brought to the table at the time of the dessert course of the meal, and guests set it aside for use after the last course, just before leaving the table. In less formal service, the finger bowl may be presented after any course that involves finger food and may even be presented after more than one such course in a single meal.
Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in most of East Asia for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions of the hand, to pick up food.
Customs and etiquette in Chinese dining are the traditional behaviors observed while eating in Greater China. Traditional Han customs have spread throughout East Asia to varying degrees, with some regions sharing a few aspects of formal dining, which has ranged from guest seating to paying the bill.
A steak knife is a sharp table knife designed to efficiently and effectively cut steak. This type of knife comes in a variety of styles and sizes; however, the design often used in a steakhouse typically features a partially serrated blade and wood handle.
A knife rest is a piece of kitchenware used to rest a used knife without touching the table, preventing cooking fluids from getting onto tables.
Kamayan is a Filipino cultural term for the various occasions or contexts in which pagkakamay is practiced, including as part of communal feasting. Such feasts traditionally served the food on large leaves such as banana or breadfruit spread on a table, with the diners eating from their own plates. The practice is also known as kinamot or kinamut in Visayan languages. While kamayan started out as a common folkway before the arrival of European colonizers, its culturally significance has become elevated in the Philippines' postcolonial culture, since the practice of pagkakamay had been discouraged by the Philippines' Spanish and American colonizers.
Japanese dining etiquette is a set of traditional perceptions governing specific expectations which outlines general standards of how one should behave and respond in various dining situations.
Combination eating utensils, also known as hybrid utensils, are utensils that have the qualities of other utensils combined into one. This can be done to make a more convenient, less wasteful, or more cost-efficient product. Many different types of combination utensils have been created, each designed to serve a different purpose.
filipino cuisine.