One, the order of Western-style tableware

1, the bottom plate

The bottom plate does not directly hold food, its function is a combination of decorations and trays. The bottom plate is placed in front of the diner, and the waiter puts the meal and the dish on the bottom plate when he serves the food.

2, fork and knife

Fork on the left side of the tray, knife on the right side of the tray, the blade facing the tray, in the knife on the right side of the spoon.

4. Cups

The cups are placed in front of the knife. The largest of the cups is the goblet for water, the next largest is for red wine, and the slender glass is for white wine.

5. Bread and butter knives

The bread and butter knives are placed in front of or to the left of the dinner plate. The butter knife is placed across the bread plate.

Second, the use of Western knife and fork

1, the use of the knife

Knife is used to cut food, do not use the knife to pick up the food to the mouth. Remember: hold the knife in your right hand. If three different sizes of knives are present at the same time during a meal, the general correct usage is: the one with the tiny serrated teeth is used to cut meaty foods; the medium-sized knife is used to cut large vegetables into small slices; and the tiny, rounded-tipped knife with a somewhat upturned top is used to slice small loaves of bread, and then to use it to pick up jams and creams to spread on the bread.

2, the use of the fork

Left-handed fork, fork up the food to the mouth when the action should be light, pick up the right amount of food into the mouth at once, do not drag and pull a large piece of bite and then put it down, which is very ungainly. Fork pick up food into the mouth, the teeth only touch the food, do not bite the fork, and do not let the knife and fork in the teeth or plate sound.