The small fork is used for eating salads, sweets or some appetizers, and the large fork is used for eating staple food.

In general Western restaurants and cafeterias, there are usually no more than three sets of knives and forks placed on the table. Western restaurants will equip you with three pairs of knives and forks. The knives and forks have different specifications, and their sizes are also different according to different uses. When eating meat, use a large knife regardless of whether you want to cut it with a knife.

When eating salads, sweets or some appetizers, you generally use a smaller fork and spoon. When drinking soup, use a larger spoon. The knife on the left is a butter knife, specially used for spreading bread. Use it, never use it to cut meat.

But in professional high-end Western restaurants or steakhouses, for a set meal of more than three courses, it is necessary to place new knives and forks after the dishes are served.

Due to special emphasis, the knives and forks used for cutting steaks in the steakhouse are all specially designed. What we pursue is the refreshing feeling of cutting the steaks with one knife and then completely separating them.

Extended information:

Function of knife and fork:

Butter knife, used to spread bread.

Small forks and spoons are used for eating salads, sweets or some appetizers. Large forks, knives and spoons are used for eating staple food.

The surface of the Western dining table is simple and neat. According to the standard pattern, there will be knives and forks, spoons, cups, bread plates, large plates, napkins, as well as small teaspoons, forks and coffee cups for side meals. The domed knife and fork is used for buttering, the smaller pair is used for appetizers or fish, and the larger pair is used for meat entrees.

When dining, take them in order, but sometimes you encounter different numbers of tableware placed on the left and right, which means that the extra outermost tableware is used alone.

How to use:

The basic principle of holding a knife or fork is to hold the knife or spoon in the right hand, the fork in the left hand, hold the end lightly with your hand, and press the index finger on the handle. Pay special attention here. You can also hold a fork in your right hand and a knife or spoon in your left hand.

In addition, when eating with a knife and fork, you should use the fork to hold the left side of the food, then use the knife to cut the food into small bites, and then dip the fork into the seasoning and put it into your mouth.

The number of cutlery, knives and forks should be equal to the number of dishes, and should be arranged from the outside to the inside in the order of serving. During meals, they should be arranged from the outside to the middle. For fish and meat.

All forks and spoons will be placed upwards, and all knife blades will be placed inward. After finishing the meal in order, place it parallel and diagonally on the dinner plate.

When using a knife and fork, you should keep the knife edge facing inward. If you need to put down the knife and fork temporarily while eating, you should place the knife and fork in a figure-eight shape on the dinner plate to indicate that you want to continue eating. If you are finishing a dish, you should place the tableware neatly in the center of the tableware to the 4 o'clock direction, indicating that the plate can be taken away.

The forks and spoons placed horizontally in front of the table are tableware for eating desserts. They must not be used arbitrarily and must be used in the order in which the dishes are served. When eating, the left and right hands usually cooperate with each other.