Where to begin

It's only a week away and you would be surprised how many people are still at a loss as to where to begin when faced with formal place setting at the dining table. Here is a quick lesson for you.

The general rule is to start using the utensils from the outside of your place setting; that way you will avoid confusion. In this diagram, there is a soup spoon (you can tell by round mouth), so begin there. The largest plate (charger/service plate) will be replaced by the waiter with your main course. The soup is followed by the salad or fish knife and fork and then the dinner knife and fork.

Napkin

Do not stick this like a bib in your collar; place folded across your lap, some waiters will assist you with this. Don't wipe your face with your napkin, it's not a handkerchief.

Do not turn down a wine glass if you don't want wine, the waiter will remove it.

Do not make hand gestures or wave your knife and fork around to make a point in conversation. Rest them on the plate as you chew.

Do not take the roll or the plate to your right, yours is always to your left. And for heaven's sake, please break bread into bite-size pieces and butter them before eating. Do NOT grab the roll in your palm, cut it, squeeze it together then proceed to stuff it all in one bite!

Use your fork to return chicken or other bones to the plate.