HOW TO USE KNIFE AND FORK

 

Steps

1. To start with, the fork is on the left side of the plate and the knife is on the right side.
   
   
2. To cut into items on your plate, pick up and hold your knife in your right hand. The index finger is mostly straight and rests near the base of the top, blunt side of the blade. The other four fingers wrap around the handle.
3. Hold your fork in your left hand. The tines (prongs) face away (downward) from you. The index finger is straight, and rests on the back-side near the head of the fork,(but not so close you are in danger of touching the food.) The other four fingers wrap around the handle.
4. Bend the wrists, so that your index fingers are pointing down towards your plate. This makes the tip of the knife and fork also point towards the plate somewhat.
5. Hold the food with the fork, by applying pressure through the index finger. Cut with the knife, in the same way.
6. Bring smallish bits of food to your mouth with the fork. Repeat. (If you must angle the item, or lips/ teeth, to get it into your mouth it is too large.)
7. Rice and small items are picked up by the fork in a slight scooping manner, rather than stabbing at. (Always exceptions, something that rolls is difficult to stay on the fork.)
8. There is no need to use the knife to divert items to the fork, especially the back side of the fork. Don't pile items on the back side of the fork as if it were some type of art work. Turn the fork over.
9. Try laying the utensils down both together at an angle when finished, at a 11 o'clock to 4 o'clock positioning. This is much more desired than upside down, laying off the plate, or on the sides, like a bridge. Only do this when finished with the meal, during the meal for a pause place the fork and knife in a X formation on the plate. this signals the waiter that you are not finished.
10. The main point here is to not be in a hurry. Slow down. The utensils are laid down often, and not held in clenched fists. The fork is never let go.