Why are there so many forks and spoons to eat with?

Question

To me forks are forks and spoons are spoons. They have the "salad" fork. I have no idea what the difference in the salad for than a normal fork is. I can see the difference in a soup spoon than a normal spoon. But a dessert spoon and a normal spoon?

Did they just come up with more spoons and forks to confuse people? Why are there so many?

Answer 1

Fine dining indicates that each course is by itself, and in fine restaurants the server will take away the utensils you used with each course before bringing the next course. This means that each course is enjoyed by itself, without any "contamination" from other courses, I suppose. It's only in some less-expensive restaurants where people keep their fork for the next course. I also understand that the salad fork is supposed to be chilled so it won't warm up the salad, where the dinner fork would not be chilled if you are going to use it to eat hot dishes.

As far as the characteristics of the different forks, I believe they are designed for the different types of foods that they will be used with. They're not developed just to confuse people. Here's a website that describes the different utensils:
http://www.aadinex.com/theguide.htm

Answer 2

There is a function for every type of utensil. If you are confused, simply use the silverware from the outside-in. Use the silverware furthest from the plate on either side, and then use the utensils closer to the plate, as each course requires. However, you cannot always count on the table settings being laid out right.

If you know what the usage is and where the placement is supposed to be, you can navigate your way regardless of what the circumstances are

Dinner Fork: is usually the largest one at a place setting.


Salad Fork: has an extra-thick prong on the far left (for cutting the lettuce)


Fish Fork: the smallest fork that is set to the left side of the plate


Oyster Fork: the smallest fork and also the only one that is supposed to be placed on the right side after the knives, next to the soup spoon. It is very thin with three prongs.


Dinner Knife: is again, usually the largest one at a place setting


Salad Knife: shorter then the dinner knife, with a rounded blade


Fish or Steak Knife: sharper than the dinner knife and it usually has a jagged edge and the appearance of a small sword


Soup Spoon: the largest spoon, supposed to be placed on the right side with the knives


Teaspoon: this should only be used to stir coffee or tea in a formal setting


Desert Spoon and Knife: are usually brought out with the course but if not, they are usually placed horizontally above your dinner plate.

Dinner parties are meant to be fun. Do not let one little mishap such as using the meat fork to eat the salad ruin your whole night. Do not concentrate so hard on which piece of utensil to use that you do not take part in the conversation and become viewed as a withdrawn or worse yet, a bored, dinner guest. The best way to avoid this is to practice beforehand.

Answer 3

Fine Dining is an art and a science and as with other artisans who incorporate science in their skills they have many tools to employ in their craft.

Your average navvy (unskilled labourer) can get away with a pair of pliers and a screwdriver, but the job will look finished at that low grade level. The journeyman has a full tool kit for every job he may encounter.

So too with fine dining. A rule of thumb for those unused to many pieces of cutlery and who are placed behind such an array. Knives are on the right, forks are on the left, dessert wear is at the top of the plate away from you. Generaly start from the outsides and work in and from the top down. YOUR bread plate is on your left, never put butter on your bread or meal from the butter dish, take a lump and scrape it on your bread plate.

The waiter will usually decanter your beverage into the correct glass. YOUR cup is on your right.

Never put sauces like ketchup or pickles all over your food, put sufficient in one spot on the edge of your plate or on your bread plate and dip your food into it.

Never use toast or food as a shovel or pusher, always use a knife.

Tip your soup dish slightly away from you and your dessert dish towards you.

When you are finished a course place your knife at 5 to five handle down and place your fork parallel to it on it's left.

Never assist the waiter by stacking dirty dishes. The waiter will always serve you over your right shoulder.

Always pass dishes to your left clock wise if it required. DO NOT reach for things on the table, ask for them to be passed.

Do not drink from your finger wiping bowl (the one with the lemon slice) unless you are Queen Victoria, but that is another story.

I agree some things get ridiculous like squashing peas on the back of your fork like the Brits. (It's spoon shaped silly).

Having lived in the UK and in North America the two things I hate most from both cultures are the Brit pea squashing and the American toast shovel.

If you are in a restaurant and the waitress states "yoos want menues'? Pick up your fork off the napkin (serviette in some parts of Canada)and order the pancakes and coffee and enjoy!

Answer 4

Well there are different utensils for different purposes... There's actually a size difference between the salad fork, and the dinner fork...

Answer 5

At a restaurant, for example, your waiter will take your plate away along with the fork before bringing your next course. You've got others meant for the second course, etc., so you won't have to eat with your fingers or ask for another fork. That's saying it bluntly. :)

Answer 6

Beacused thoes stupid ignerent white losers cant stop giving us a bad name longe enough to use (reasonable) etiquette.