Dining Guide / Table Setting
Working From the Outside In
Cutlery is laid out in course order, from the outside in. Take the outermost pair with each course and you’ll never be unsure, however many courses there are.
Key Points
- A full course usually runs appetizer, soup, fish, meat, dessert. The cutlery follows the same order, from the outside in.
- When a dish arrives, take the outermost piece on each side. Used cutlery is cleared along with the plate.
- The dessert pieces lying across the top come last. Bring the fork down to the left and the spoon to the right.
- To pause, rest your knife and fork in an inverted V on the plate. When you’re finished, place them together pointing to four o’clock.
Do
- Wait for the dish, then take the outermost pair
- Rest used cutlery on your plate
- Discreetly watch the host if unsure
Avoid
- Putting used cutlery on the tablecloth
- Using the next course’s cutlery early
- Picking up dropped cutlery and using it
Handy Tip
If you pick up an inner piece by mistake, just carry on. The staff will bring what you need for the next course.
Customs That Vary
The “finished” signal varies: some countries place the cutlery at six o’clock (straight up and down) or three o’clock. Remember “inverted V means still eating, side by side means finished” and you’ll be understood anywhere.