Business Culture

Table Manners in the Western Countries

The following information may be of help to you, especially when you are having dinner with Western clients in your future career.

1. Get ready

As soon as the hostess picks up her napkin, pick yours up and lay it on your lap. Sometimes a roll of bread is wrapped in it; if so, take it out and put it on your side plate.

2. The soup course

The dinner usually begins with soup. The largest spoon at your place is the soup spoon. It will be beside your plate at the right-hand side.

3. The fish course

If there is a fish course, it will probably follow the soup. There may be a special fork for the fish, or it may be similar to the meat fork, but smaller.

4. The meat course

The main course is usually served by the host himself, especially if it is a fowl or a roast which needs to be carved. He will often ask each guest what piece he prefers, and it is quite proper to state your preference as to lean or fat, dark or light.

5. Using knife and fork

If you have English and American friends you will notice a few differences in their customs of eating. For the main or meat course, the English keep the fork in the left hand, point curved downward, and bring the food to the mouth either by sticking the points onto it or in the case of soft vegetables, by placing it firmly on the fork in this position with the knife. Americans carve the meat in the same position, then lay down the knife and taking the fork in the right hand with the point turned up, push it under a small piece of food without the help of the knife and bring it to the mouth right-side-up.