how do u work through the cutlery at formal dinner?

Question

how do u identify which is which? eg. at a buffet where the table is not laid? from size?thnx for all ur answers!

Answer 1

Normally, you work through the cutlery from the outside in. The smaller pieces are on the outside and the larger pieces are in the inside. For example, you'll have your shrimp fork, then your salad fork, and then your dinner fork. The largest fork is your dinner fork. However, sometimes it can get confusing because some people have salad after the main course or not at all.

If you're confused, just work from the outside in or follow other people's cues. Otherwise, in a restaurant, the waiter will usually remove all cutlery at the end of each course and reset the table anyway.

Answer 2

I don't think that strict rules apply to a buffet but generally the smaller cutlery is used for the first/salad course, larger for the main course, round spoons for soup, fish knives (they are broader, blunter and have a little hook at the tip) for fish etc. At a sit down dinner it's work for the outside in with dessert spoon/fork placed at the top of the plate.

Really, thinking about it, a buffet it cannot be considered formal...
I hope this helps

Answer 3

People get very confused about cutlery. The best way to deal with it is to work from the outside in. If the first course is soup use the outside spoon. If the first course is salad, use the outside fork. The desert spoon or fork is always going to be the piece closest to the place.

Answer 4

From the outside in- it is laid according to the courses served in that order.

Answer 5

work from the outtermost then working your way in. the teaspoon located at the top of your plate is for desert.