foodha for thought – menuism blog

Yes, the Restaurant Dining Etiquette Finale is finally here. If you haven’t done so already, click here to read “Restaurant Dining Etiquette – The Adventure Begins” and click here to read “Restaurant Dining Etiquette – Part 2″ and than you’ll be all caught up. To end our Restaurant Dining Etiquette excursion, we will be talking about etiquette when it comes to specific food. You’re probably thinking “What’s so heard about eating a bowl of soup?” or “Eating a steak?” Well, what about the dreaded artichoke or did you not think that there may be a proper way to actually eat soup? Of course, I can’t speak for the proper way to eat every type of food. However, at least, I can give you an overview of some items, so keep on reading.

Specific Food Etiquette Guide:

Artichokes: Initially when it comes to eating an artichoke, fingers and hands are perfectly acceptable. Pull off a leaf, holding it by the pointed end. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke).

Just before you get to the very center, leaves will become almost white with purple tips. Be careful of these leaves because their purple ends are prickly. When the leaves are pulled, you will be left with the base, the heart, crowned with a fuzzy patch. You have now reached the best part of all, the very reason for eating artichokes: the heart. Carefully scoop away the fuzzy stuff with your knife or spoon (though a properly prepared artichoke will already have the choke removed). With knife and fork, cut bites from the heart like pieces of prime fillet.

If you’re provided with a dip such as a vinaigrette or mayonnaise, put a small part of the edible portion of the leaf in the dip and scrape with your teeth as directed above. Don’t overdo it on the dip or you won’t taste the artichoke.

Asparagus: While most etiquette books say that you can eat whole asparagus spears by picking up with your hand, your dining partners will probably give you strange looks Be safe and use your knife and fork to cut and eat them.

Avocado: If served in its shell, eat the avocado with a spoon. If sliced on a plate or in a salad, eat it with a fork.

Bacon: Simply, if bacon has fat on it, use your knife and fork. If it is very crisp, crumble it with a fork and eat it with your fingers.

Berries: Generally, eat berries with a spoon, whether they have cream on them or not.

Bread: Break slices of bread, rolls and muffins in half or in small pieces never larger than one bite. Butter each bite at a time. Small biscuits do not have to be broken. It is never appropriate to cut a roll with a knife.

When the rolls are served in a basket, take one, and always pass the basket to your right. Place the roll on the break plate, which is located on the left side. Never tear your roll in half or into many pieces.

Use your own butter knife and the butter on your plate; buttering should be done on the plate or just above it.

Caviar: To preserve the full flavor of caviar, scoop it out using mother-of-pearl utensils, and NEVER use a metallic spoon metal oxidizes the eggs), which will create an unwanted (and pretty horrid) metal bite. If necessary use a wood or plastic spoon.

Don’t mush caviar up while you’re serving yourself or other, lift the spoon carefully. Caviar should be scooped from the container vertically from top to bottom to avoid crushing the egg.

If caviar is passed to you in a bowl or crock with its own spoon, serve a teaspoonful onto your plate. As the following accompaniments are offered, use the individual serving spoon in each to take small amount of minced onion and sieved egg whites and yolks, as well as a few lemon slices and a couple of toast points. Assemble a canapé to your taste with a knife, then use your fingers to lift it to your mouth.

If you’re at a cocktail party or reception, where prepared caviar canapés are being passed on trays, simply lift one off the plate and pop it into your mouth.

When served caviar as an hors d’oeuvre, no matter how much you might be tempted by its luscious flavor. It’s considered bad taste to eat more than an ample serving of about two ounces, or about two spoonfuls.

Chicken: Chicken is eaten with a fork and knife.

Clams and Oysters in the Half Shell: Hold the shell with the left hand and lift the clam out using your oyster fork.

Crab, Shrimp and Lobster Cocktails: These are eaten with a cocktail fork.

Crab/Lobster Claws: Cracked with a nutcracker, broken with the fingers and the meat taken out with an oyster fork.

Fried Fantail Shrimp: Picked up by the tail and eaten with the fingers.

Olives: Generally, olives are considered a finger food. It is perfectly acceptable to pick up and eat an olive with your fingers. Remove pit with your fingers. If you prefer not to use the finger method, use a small fork to stab olive and remove olive from your mouth.

Pasta or Spaghetti: The perfect method for eating spaghetti or other long stringy pasta is to twirl it around your fork. Use a spoon to help if needed. It is also acceptable to cut pasta with a knife and fork.

Pineapple: Use a knife and fork to eat fresh pineapple slices.

Potatoes: Baked potatoes are most often served already slit. If not, cut across the top with a knife, open the potato wider with your fork, and add butter or sour cream and chives, salt, and pepper. You may eat the skin as you go along. Don’t take the insides out and put the skin aside (or take the foil off). Eat it by scooping out the insides bite by bite.

Risotto: Using a fork or a spoon, push the grains of cooked rice out slightly toward the edge of the bowl, eating only from the pulled out ring of rice. Continue spreading from the center and eating around the edges in a circle. This will keep the risotto hot as you enjoy your risotto.

Salad: If you are served large pieces or a whole wedge of lettuce, cut one bite at a time, using the knife provided. If the salad is served before or after the main course, use the smaller fork. If the salad is considered the main course, use the entrée fork.

Sandwich: Small sandwiches, such as tea sandwiches or canapés, may be picked up and eaten with your fingers. Large sandwiches, if not cut in halve, should be cut with your knife before lifting and eating. Any hot sandwich served with a gravy requires a knife and fork.

Shish-Kabob: Hold the tip of the shish-kabob in one hand and use the dinner fork to remove the pieces with the other. When all the food has been removed from the stick, place it on the side of your plate. Always eat the meat with your utensils.

Soup: Dip the spoon into the soup, moving it away from the body, until it is about two-thirds full, then sip the liquid (without slurping) from the side of the spoon (without inserting the whole bowl of the spoon into the mouth). It is perfectly fine to tilt the bowl slightly (again away from the body) to get the last spoonful or two of soup.

Sushi: Sushi is served in bite size pieces. You can eat sushi using your fingers, chopsticks or a fork. Never bite pieces in half as they are meant to be eaten whole. Sushi is usually enjoyed by dipping into soy sauce or other condiments in your own small saucer.

So there you have it – everything from napkin etiquette to tipping etiquette to even specific food etiquette has been served. Now it’s up to you to take it all in. If you do, it won’t matter whether you’re eating at the local crab shack or you’re having a fine dining experience at a high end restaurant, you’ll always be putting your best fork forward.

By Abby C. Abanes
Menuism Community Manager