Buzz
While you can casually eat like a primitive hunter with a knife and fork on ordinary occasions, formal dinners, restaurant meals, or special events require proper etiquette. Knowing how to use these utensils correctly is essential. You can choose between the European (Continental) style or the American style. Read this article to discover which style suits you best.
Steps
European (Continental) Style
The fork is always placed on the left side of the plate, and the knife is on the right. If multiple forks are provided, the outermost one is for salads, while the inner one is for the main course. The main course fork is typically larger than the salad fork.
- We’ll explore table settings in more detail later. This section focuses on how to hold and use your knife and fork effectively during a meal!
To cut food on your plate into smaller pieces, hold the knife in your right hand. Extend your index finger almost straight and place it on the top of the blade. The remaining four fingers should grip the handle firmly. When your index finger is on the blade, your thumb should rest on the side. The end of the handle should sit comfortably in your palm.
- This grip is similar in both styles. The instructions are tailored for right-handed individuals. If you are left-handed, simply reverse the directions provided in this guide.
Hold the fork in your left hand. The tines should face downward. Extend your index finger and place it on the back of the fork, near the head, but not too close to touch the food. The other four fingers should wrap around the handle.
- This is often referred to as the "hidden handle" method, as your hand covers most of the handle, making it less visible.
Bend your wrist so that your index finger points toward the plate. This positions the knife and fork downward toward the plate. Your elbow should remain relaxed and not point upward or feel uncomfortable.
- While eating, your elbows typically don’t rest on the table. However, when pausing or in casual settings, there’s no need to worry about elbow placement.
Secure the food on your plate by applying pressure with your index finger. When cutting, place the knife close to the fork and move the blade to slice the food into smaller pieces. Soft foods like pasta require minimal effort, while meats may need more force. Typically, cut only one or two pieces at a time.
- Hold the fork so the tines curve toward you, with the knife slightly farther away. You can also angle the utensils as long as you can clearly see the knife to know where you’re cutting. Ensure both the knife and fork are visible.
Use the fork to pick up a small portion of food and bring it to your mouth. With this method, guide the food into your mouth with the tines facing downward and the back of the fork facing upward.
- Hold the fork in your left hand, even if you are right-handed. You’ll find this method more effective after trying both approaches mentioned in this guide.
American Style
When cutting, hold the fork in your left hand. Unlike the Continental style, the American style involves holding the fork like a pen. The handle rests between your thumb and index finger, with your middle finger and thumb securing it. The tines face downward and curve forward.
When cutting, hold the knife in your right hand. The grip is similar to the European style—your index finger rests on the top of the blade, and the remaining fingers grip the handle.
Cut the food. Secure the food with the fork (tines facing downward), and slice by moving the knife up and down. The fork should be closer to you than the knife. Only cut one or two pieces at a time before proceeding.
Now switch hands. Here’s the key difference between the two styles: after cutting a piece of food, place the knife on the edge of the plate (blade at the 12 o’clock position, handle at 3 o’clock) and transfer the fork from your left hand to your right. Rotate it so the tines face upward with a bite of food! That’s it.
- This method was popular when America was newly formed. Europeans also used this approach, but over time, more efficient methods emerged. While this change didn’t spread far beyond Europe, it still influences some regions today.
Except when cutting food, you eat with the fork in your right hand, tines facing upward. If you’re eating a dish that doesn’t require cutting, always hold the fork in your right hand with this style. The tines face downward when picking up food but mostly remain upward. However, remember this is only crucial in formal settings, such as dining with the President. Otherwise, there’s no need to stress.
- You should not place your knife and fork on the table while eating. If only using the fork, place the knife on the edge of the plate. When setting the fork down, position the handle on the rim and the tines toward the center of the plate.
Dining Etiquette
Understand table setting rules. Westerners use knives, forks, and spoons in 95% of meals. However, at formal events, you’ll find more utensils on the table, which can be confusing. Here are some basic principles:
- A 4-piece setting includes: 1 knife, 1 salad fork, 1 main course fork, 1 main course knife, and 1 coffee spoon. The salad fork is outermost and smaller than the main course fork.
- A 5-piece setting adds a soup spoon, which is larger than the coffee spoon.
- A 6-piece setting includes appetizer utensils (outermost), main course utensils, a dessert/salad fork, and the smallest coffee spoon.
- A 7-piece setting adds a soup spoon. Never use a knife or fork for soup, as the soup spoon is larger than the coffee spoon.
- If you see a small fork on the right (unusual placement), it’s for oysters.
- Utensils are arranged in the order of use. If unsure, start from the outside and work your way in.
If you need to pause during the meal, position your utensils to signal a break. There are two ways to indicate you’re not finished:
- European Style: Cross the knife and fork on the plate, fork over knife, tines facing downward, forming an inverted "V."
- American Style: Place the knife at the top of the plate, blade at 12 o’clock, handle at 3 o’clock. Position the fork closer to you, tines facing upward.
When finished, place your utensils in the completed position. This signals the server that they can clear your plate (if they understand the rule). Again, there are two methods:
- European Style: Knife and fork parallel, handles at 5 o’clock, blade and tines centered (tines facing downward).
- American Style: Similar to the European style, but with the tines facing upward.
Eat rice and small-sized foods gracefully. Use the fork to scoop food politely rather than stabbing it aimlessly. Americans often rely on the fork (though not always effectively), while the European style sometimes incorporates a knife or a piece of bread to assist in gathering food.
To eat pasta, twirl the fork to coil the noodles around it. If a spoon is available, use it alongside the fork to gather the pasta, then twirl the fork against the spoon for easier handling. If the pasta is too long or tangled, you can use a knife to cut it if necessary. Alternatively, you can simply separate a small portion before eating. Keep a napkin handy.
- If you struggle with eating pasta, don’t worry—you’re not alone. Even frequent pasta eaters can make a mess. The key isn’t perfect utensil use but avoiding loud slurping sounds.
Tips
- Don’t stress. Not everyone holds their knife and fork exactly the same way. Additionally, certain foods may require unique utensil techniques. Focus on mastering the basics rather than obsessing over minor details.
Warnings
- Keep your elbows close to your body and avoid letting them extend outward. This prevents accidentally bumping into the person sitting next to you!
