Western food, which has been in China for more than ten years, is no stranger to us today, from aristocratic food to civilian diet. However, with the development of authentic western food in Guangzhou, compared with Chinese food, the complexity of western food etiquette is not only the difference between chopsticks and knives and forks, but also the experience of personal cultural taste.

People often say that western food is full of emotional appeal, but for many people, emotional appeal is not eaten, but there are a lot of problems. Especially in the senior steak house, facing the three or four pairs of knives and forks, it is even more confusing. Now, in order to solve these problems, we would like to ask Master Chen Yaohui, the executive chef of Courtyard by Marriott Tianlun Hotel, for advice on the usage of western food knives and table furnishings.

It is said that knives and forks are used in order from the outside to the inside (that is to say, they are placed from the outside to the inside in advance according to the order of use). When eating, the left and right hands usually cooperate with each other, that is, one knife and one fork are used in pairs. Some exceptions are when drinking soup, just put the spoon on the right-hold the spoon with your right hand.

In general western restaurants and cafeterias, there are usually no more than three pairs of knives and forks on the table. The western restaurant will provide you with three pairs of knives and forks. Knives and forks have different specifications, and their sizes are different according to different uses. When eating meat, whether you want to cut it with a knife or not, use a large knife. When eating salads, sweets or some appetizers, generally use a smaller fork and spoon, and when drinking soup, use a large spoon. The knife on the left is a butter knife, which is specially used for spreading bread. Never use it to cut meat.

However, in a professional senior western restaurant or steak house, for a set meal with more than three courses, it is necessary to put a new knife and fork with the serving after the knife and fork are used up. Because of the special attention, the knives and forks used to cut the steak in the steak house are all special, and the pursuit is the feeling of completely separating the steak across the board.

Generally, when placing napkins in restaurants, they will help you fold them and hold them down with plates, but this is wrong. The correct way is that napkins can only be spread on your legs, and you can't put them anywhere else. Napkins should be laid on your legs, usually folded into long strips or triangles, to avoid the dishes and soup from getting dirty on your skirts or pants when eating.

In addition, the bottles and jars on the table are also of great use. They are of great help to you with different tastes. Generally speaking, there are two bottles of things on the dining table, namely pepper and salt. In some restaurants, pepper cans are filled with peppers. Don't be afraid. Turn the bottle cap and the pepper will be ground out, which will add more fun. Generally, salt is mixed with rice to prevent moisture and caking. In the sugar box, sugar packets are generally divided into three types, namely, white sugar packets, yellow sugar packets (for coffee) and low-fat and low-calorie candy packets specially designed for Amy ladies and diabetics.

Butter knife for spreading bread.

Small fork and spoon for salads, sweets or appetizers.

Large fork, knife and spoon, used for eating staple food.