Knife, Fork And Spoon Specifications

When using cutlery and spoon, please pay attention to the edge of the knife. If you need to put down the knife and fork temporarily after half of the meal, you should put the knife and fork on the plate in a figure of eight to indicate that you want to continue to eat. If you finish eating a dish, you should put the cutlery neatly in the center of the cutlery until 4 o'clock, indicating that you can take the dish away. The forks and spoons laid horizontally on the front of the table are tableware for dessert. They must not be used arbitrarily, but must be in the order of serving. When eating, the left and right hands usually cooperate with each other.

In general Western restaurants and cafeterias, there are generally no more than three pairs of knives and forks placed on the table. The Western restaurant will provide you with three pairs of cutlery spoons. The cutlery forks have different specifications, and the size depends on the purpose. When eating meat, regardless of whether you want to cut with a knife, use a large knife. When eating salads, sweets, or some appetizers, generally use smaller forks and spoons. When drinking soup, use a large spoon. The knife on the left is a butter knife. It is specially used for spreading bread. Come to cut the meat. However, in a professional high-end Western restaurant or steak house, for a three-course or more set meal, you need to put new knives and forks after serving the knives and forks. Because of the special attention, the knives and forks used for cutting grills in the grilling room are all dedicated, and the pursuit is to feel the hearty feeling of completely separating the grilled cuts.