Broadly speaking, Western tableware includes knives, forks, spoons, plates, cups, napkins and so on. Among them, the plate has a dish, pudding plate, milk plate, white off the plate, etc.; wine glass is more elaborate, almost every formal banquet on a kind of wine, have to change the special glass wine glass.

Narrowly defined tableware refers to the knife, fork, spoon three big pieces. Knives are divided into serving knives, fish knives, meat knives (serrated, used to cut steak, pork chops, etc.), butter knives and fruit knives. Forks are divided into serving forks, fish forks, meat forks and shrimp forks. Spoons include tablespoons, dessert spoons, and teaspoons. Utility knives, forks and spoons are significantly larger than dinner knives and forks.

Tableware arrangement: padded plate placed in the center of the table, the plate on the napkin or napkin folded neatly (also napkins or napkins split into pistil-shaped in the glass). The knives, forks, and spoons are placed in neat parallel lines on both sides of the plate, and the seat cards, if any, are placed in front of the plate. All knives are placed on the right side of the plate with the blade facing the plate. Spoons are placed to the right of the knives, with the center of the spoon facing up. Forks are placed on the left side of the tray with the tines facing up. Only three sets of knives and forks are usually placed at a table. The bread plate is placed to the left of the guest, with a bread knife (i.e., a butter knife for spreading cream and jam, not for slicing bread), and wine and water glasses are placed to the right. If there is pasta, the spoon and fork for pasta are placed horizontally in front.

2. Use of cutlery

Knives and forks. When using a knife, the end of the handle should be placed in the palm of the hand, with the thumb against the side of the handle, the index finger pressed on the handle of the knife, but need to pay attention to the index finger must not touch the back of the knife, the remaining three fingers are bent, holding the handle. If the fork is not used in conjunction with a knife, the tines should be up. The fork should be held as close as possible to the end of the fork handle, which is leaning on the middle finger, with the ring and little fingers in the center for support. The fork can be used alone to fork a meal or to take food, or to take certain first courses and pies, or to take the kind of entrees that don't need to be cut.

Use of knife and fork. Holding the knife in the right hand and the fork in the left, the food is first held down with the fork, then cut into small pieces with the knife, and then brought to the mouth with the fork. Europeans do not change hands when using, that is, from cutting to send food into the mouth with the left hand holding a fork. Americans are cutting, put the knife down for the right hand fork to send food into the mouth.

When using a knife and fork, the fork position is similar to that of a knife, but the tines should be down. Usually the knife and fork are used when taking the main course, but if there is no need for a knife to cut, then the fork can be used to cut, and both methods are correct.

Use of the spoon. The spoon is held in the right hand in the same way as the fork, but the fingers must be on the end of the handle, and the spoon is not used to take food other than soup.

Napkin usage. When eating, the large napkin can be folded up (usually folded in half) and laid flat on the leg with the fold outward, while the small napkin can be stretched out and laid directly on the leg. Do not hang the napkin on your chest (but you can do so in places where there is not much space, such as on airplanes). To wipe your mouth, use the top of the napkin and wipe your mouth with the inside of the napkin. Never use it to wipe your face or to wipe knives, forks, dishes, etc.