Rule # 1 – Start onThe Outside. On a properly set table you usually see a series of forks on the left side of your plate and spoons and knives on your right. The very simple rule is to always work from the outside in. The cutlery farthest away from your plate is for the first course.
Rule # 2 – Build Bridges, Not Ramps. When you put your knives, forks, and spoons down, place the entire utensil on the plate (bridge). Do not put it back on the table, and do not rest it half on and half off the plate (ramp);
When you are finished, place your knife and fork together in the center of the plate slightly turned to the five o’clock position. This well let your server know you are done eating.
Rule # 3 – Cutting Your Food. You should always use both your knife and fork together. You should not cut your food up at the start and then use your fork only. You should only cut one edible piece of meat at a time.
Rule # 4 – Eating Soup. When eating soup, push your spoon away from you starting to the farthest edge of the soup bowl. Bring the spoon to your mouth and drink the soup from the edge of the spoon and not by putting the whole spoon in to your mouth. And, of course, do not slurp.
Rule # 5 – Napkins. Your napkin should be unfolded and placed on your lap immediately upon sitting down at the table, folded in half once, and the open end of the fold facing away from you. It is never acceptable to tuck your napkin in to the front of your shirt.