First course: cold appetizer. Generally order a cold appetizer as the first course, which is among the cold appetizers on the menu.

Before serving, a piece of bread will be served. If you want to spread butter on the bread, you must break the bread into small pieces that can be eaten in one bite, and spread butter on the small pieces before eating.

Never butter the entire bread.

It is said that the custom of "eating a bite and breaking a bite" of bread has been passed down for centuries in order to distribute the leftover bread to the poor.

The second course: delicious French soups, including thick broth, light vegetable soup, and delicious seafood soup.

If the soup is too hot to drink, do not blow it with your mouth. Wait until it cools down naturally before drinking it.

The third course: The hot appetizer is the main course of French cuisine.

The main dishes are mainly meat and seafood. Each person can order 1-3 main dishes according to their appetite.

Don’t eat too fast. Swallowing food in big mouths not only affects your health, but is also disrespectful.

If you are dining with others, be sure to eat at the same pace as everyone else.

The fourth course: Dessert After the main course, you can order a dessert, which can be ice cream and other food.

Don’t talk with a spoon in your mouth, and don’t talk with something in your mouth.

How to use: When drinking soup, scoop the spoon outward to avoid dripping. Drink soup from the side of the spoon without making any sound.

To drink soup, tilt the soup saucer outward to allow the spoon to scoop up every last drop of soup.

The knife and fork used to eat fish should be smaller. Hold the fish fork in your left hand with the fork tines facing down.

The fish knife is used to peel the flesh of the fish and push the flesh onto the harpoon.

The knife and fork used for eating meat are the largest. The index finger of the right hand holding the knife should be placed on the back of the knife, one inch away from the handle.

Hold the knife in your left hand with the teeth facing down.

There are also special knives and forks for salads, which are the smallest among the knives.

The use of snail pliers is very simple, just pick up the snail and use a special spoon to pull out the meat.

The knife and spoon are on the right, the fork and napkin are on the left, the liquid is on the right, and the solid is on the left.

Use the cutlery from the outside first.

Don’t remind others when they use tableware wrongly, and you don’t need to publicly apologize if you are wrong.

Once the cutlery is in your hand, it cannot touch the table again; if you want to take a break and do not want to take away the plate, you should place the knife and fork crosswise on the plate in an 8:20 position, with the knife at the bottom, the fork at the top, and the fork tines downward.

, making the knife and fork look like an inverted V shape. At the end of the meal, place the knife and fork parallel and diagonally on the plate, with the knife and fork head pointing at 10 o'clock.

The correct use of forks and knives: A formal French meal requires at least 20 knives and forks. The method of using knives and forks is the same for not only French meals but also other Western meals. There are many things worth noting. Generally speaking, French people

If you like to eat snails, oysters, etc., you will have more dining tools.

Placement of tableware: After sitting down at a French restaurant, do you feel a little confused when faced with a pile of cutlery and forks in front of you?

In fact, the placement of tableware guides the meal. If someone invites you to eat French food, just look at the tableware and you will know how many dishes are included in today's banquet.

The order of using tableware is from the outside to the inside, with knives and spoons on the right; forks and napkins on the left; glasses on the right; plates (salad, butter plates) on the left.