When cutting meat with bones or hard shells, the fork must firmly fork the meat, and the knife should be cut close to the fork edge to avoid slipping away.

When cutting vegetables, be careful not to hit the plate too hard and make a noise. Food that is not easy to fork, or food that is not easy to fork, can be gently pushed onto the fork with a knife.

Eat without a spoon except soup. The soup is served in a deep dish or a small bowl. When drinking, scoop it up from the inside out with a spoon and put it into your mouth. When it is almost finished, you can slightly lift the dish outward. Eat foods with fishy smell, such as fish, shrimp, game, etc. with lemon. You can squeeze the juice out by hand and drop it on the food to remove the fishy smell.

Extended data:

Western food generally has knives and forks available, and they are more than one pair, often two or three pairs. Usually the knife is placed in your right hand and the fork is placed in your left hand. Three pairs of knives and forks are taken from the outside to the inside in order.

Take the outermost pair first, the outermost pair usually eats salad; Then take the middle pair, which usually eats seafood; Finally, take the innermost pair. The innermost pair is for the main course and steak.

In addition, knives and forks in western food can't refer to people. When using western knives and forks to cut vegetables, you are very particular. The general habit is that the elbow joint of the left hand and the right hand should be clamped right on both sides of the waist to control your cutting action.