At the end of the meal, place the fork with the bottom up and the knife with the blade side inward alongside the fork, parallel to the plate. Try to place the handles inside the plate so that they don't fall out from touching and are easier for the waiter to clean up.

When attending a wedding banquet, no matter how you arrange the tableware in a "dining" position, as soon as the main guests finish eating, all the food will be put away immediately. Therefore, it is important to keep the main guests in the center of the party.

At a banquet, each dish is served with a set of knives and forks, and the knives and forks that are placed in front of you are taken from the outside in order to the inside. When the knives and forks are used up, the serving is over. Forks and knives handle toward their own side on the plate, it means that the dish has been used, the waiter will remove the plate.

Expanded Information

In the average Western restaurant and cafeteria, the knives and forks placed on the table, generally up to three pairs. The three pairs of knives and forks you will be provided with by the restaurant are of different sizes, and their sizes vary according to the purpose for which they are used. When eating meat, use a large knife, whether or not you want to cut it with a knife. For salads, desserts or appetizers, a smaller fork and spoon are generally used; for soup, a large spoon is used; the knife on the left is a butter knife, designed for spreading bread, and should never be used to cut meat.

But in a professional high-level Western restaurant or steakhouse, for more than three courses of the set menu, it is necessary to place a new knife and fork after the knife and fork are used up with the food and then place a new knife and fork. Because there are special instructions, steak house used to cut steak knife and fork are special, the pursuit of the steak class a knife cut down that is completely separated from the feeling of the smooth.