Top 1 in Top 10 leading rules in Western high-end cuisine.
This is one of the most common problems. On a table that is set properly, you usually see a bunch of forks on the left side of your plate, and a series of spoons and knives on your right side. The very simple rule is always working from outside in; The farthest cutlery from your plate is for the first course. If you're still not sure what to do, wait and follow your boss or landlord.
Always take a small portion of food at once and put your cutlery down between each feeding. When you put the cutlery down, put it on the plate (never go back to the table and do not put it up half and half off the disk). This tells the server that you have not completed. When you are finished, put your knife and fork together in the center of the sheet vertically. The rods of the fork should be upward and the blade will focus on the center toward the fork.
You must always hold both the knife and fork-you should not cut food from the beginning and then only use your fork. The fork is not a spoon, do not use it as a spoon.