First of all, the entree plate is stacked on top of the soup plate and placed in the center of the table, and a neatly folded napkin is placed on top of the entree plate.

Secondly, knives and spoons are placed on the right side of the plate, and forks are placed on the left side of the plate. The number of knives and forks is equal to the number of dishes, and they are arranged in the order of serving, from the outside to the inside, so that the knives and spoons placed on the outside are used for the appetizers, those in the center are used for the fish, and the knives and forks closest to the plate are used for the meat entrées. Sometimes, however, there are different numbers of forks and knives on the left and right, usually more forks than knives, which means that the extra fork is used separately.

Next, on top of the plates are the dessert dishes. Inside is a dessert fork for serving cake, with the tines pointing to the right and the handle to the left. On the outside is a dessert spoon for ice cream, with the head of the spoon facing left and the handle of the spoon facing right.

Then, on the upper left side of the table, there is the bread plate and the butter knife, which is placed on top of the bread plate with the blade facing left and the handle facing right.

There are at least three types of glasses on the upper right side of the table, from left to right, a water glass, a red wine glass, and a white wine glass.

Finally, a butter dish, condiments and a bread basket may be placed above the dessert dishes.

All the blades of the cutlery face inwards, with the tines of the fork and the spoon upwards. The more upscale the restaurant, the more complete the arrangement of these utensils.

Types of Forks and Knives

1. horsd'oeuvrefork (French) Fork for appetizers.

2, fish cuisine with a fork fishfork food and fish cuisine with a flat fork.

3. A large fork for tablefork meat dishes.

4. A sharp knife for tableknife meat dishes.

5. Saucespoon for scooping up sauces for fish dishes or desserts.

6. Fishknife (鱼理用刀, fishknife) A smooth knife used for fish dishes.

7. horsd'oeuvreknife (French) A knife for appetizers.

8SoupspoonSoupspoon for ladling soup.

9, butterknifebutterknife used to spread butter on bread.

10, dessertknife dessertknife small knife.

11, dessert forkdessertforthe small fork used for desserts.

12, dessert spoon dessertspoon desserts with a small spoon.

The use of knife and fork

1, the food gathered

No need to move the knife, as long as the fork will be small residues to the knife surface can be gathered.

2. When scooping food

Use the indentation on the front of the fork to scoop food.

3. When eating hard foods such as meat dishes

Gently grip the handle and place your index finger on the back of the fork.

4. When eating soft food like fish

Grip the fork gently by the handle, and hold the knife gently like a pen.

Forks and knives in Western cuisine

1. Forks and knives are placed in a figure of eight, indicating that you will eat again later and reminding the waiter not to take it away until you have finished eating.

2, knife and fork arranged in a cross, that you are still hungry, sit and wait for the next course.

3, knife and fork placed horizontally, indicating that you are very