:

To explain the correct way of using a knife, fork, and spoon during a meal with proper table manners.

Materials/Tools:

A knife

A fork

A spoon

A napkin

A plate

Steps:

1. Sit properly at the dining table with your back straight.

2. Place the napkin neatly on your lap.

3. Hold the knife in your right hand and the fork in your left hand.

4. Position your index finger along the top of each handle for better control.

5. Use the fork with tines facing down to hold the food.

6. Cut bite-sized pieces of food with the knife.

7. Bring the food to your mouth using the fork in your left hand.

8. For dessert or soft food, use a spoon with the help of the fork.

9. When pausing during the meal, rest the knife and fork on the plate at an inward angle.

10. When finished, place the knife and fork together side by side at the 6:30 position on the plate.

°american style -> parallel at o'clock

°european / continental syle -> parallel at 4 o'clock

°british / English style -> parallel at 6 o'clock

11. Finally, put the napkin on the table to the left of your plate.

Result:

By following these steps, you can use cutlery properly and show good table manners.

Kelas : Xll perhotelan 1

Absen : 16

How to use and hold cutlery

Goal :

To explain the proper way to prepare, use, and arrange cutlery in a formal dining setting.

Materials :

• Fork

• Knife

• Butter knife

• Spoon

• Soup spoon

• Soup bowl

• Glass

• Plate

• Napkin

---

Steps :

1. First, prepare the table by arranging the plate in the center. Put the fork on the left, the knife on the right, and the butter knife on the bread plate. Place the spoon and soup spoon on the right side, the soup bowl on the plate, the glass above the knife, and the folded napkin beside the fork.

2. Then, serve yourself properly by sitting politely and placing the napkin on your lap.

3. Next, when soup is served, use the soup spoon. Hold the soup bowl steady and sip gently from the side of the spoon.

4. After that, use the fork in your left hand and the knife in your right hand for the main course. Cut the food with the knife, and eat with the fork.

5. Then, if bread is served, use the butter knife to spread butter onto your bread on the bread plate.

6. Next, drink from the glass carefully, using your right hand.

7. After that, when you finish eating, arrange the fork and knife on the plate according to dining style:

• American style → parallel at 12 o’clock.

• European/Continental style → parallel at 4 o’clock.

• British/English style → parallel at 6 o’clock.

8. Finally, clean your mouth with the napkin, fold it neatly, and place it on the table to show that the meal is finished.

Kelas: XII perhotelan 1

Absen: 09

How To Use And Arranhe Table Utensils

Goal: To explain the correct use and arrangement of dining utensils.

Materials:

● Plate

● Fork

● Knife

● Spoon

● Soup spoon

● Butter knife

● Soup bowl

● Glass

● Napkin

Steps

1. First, prepare the table setting. Place the plate in the center, fork on the left, knife and spoon on the right, soup spoon on the far right, butter knife across the bread plate, soup bowl in the center (or on top of the plate if served first), and the glass at the top right.

2. Then, place the napkin neatly on your lap before starting the meal.

3. Next, hold the utensils correctly. The fork is usually in the left hand and the knife in the right hand for cutting food.

4. After that, follow the dining style depending on the culture:

American style: After cutting, switch the fork to the right hand to eat.

European/Continental style: Keep fork in the left hand and knife in the right hand throughout.

British/English style: Similar to European, but slower and more formal.

5. Then, use the soup spoon for soup. Dip it away from your body and place it gently back in the bowl when finished.

6. Next, use the butter knife to take butter from the dish, place it on the bread plate, and spread it onto your bread.

7. After that, drink politely from the glass in small sips, always returning the glass to its original position.

8. Finally, place the utensils and napkin after finishing the meal:

American style: Fork and knife parallel at the 12 o’clock position, fork tines up; napkin placed loosely on the table.

European/Continental style: Fork and knife parallel at the 4 o’clock position, fork tines down; napkin placed to the left of the plate.

British/English style: Fork and knife parallel at the 6 o’clock position, fork tines down; napkin folded and placed on the plate.

Matrials:Plates,cutlery,napkins,

surving utensils

Steps:

1)Preparation

•Place fork on the left or hand side

•Place knives and spoons on the right or hand side

2)Napkins:Put the napkins on your lap before starting the meal.

3)•The first course is soup

Conventionally,it's held in the rightright hand like this.When eating soup,we scoop away from us and then eat the souo from the side of the spoon should go just under the soup plate on the base plate at an angel.imagine the plat is a clock,it goes at six o'clock.

•Next Fish Cutlery

We hold these just like a normal knife and fork. The resting and finish positions are the same as with any knife and fork, which we'll cover now.

•During the Main Course.

Finger down the knife please, it's not a pen, so don't hold it like one. When resting, place the cutlery at 3:40. If you imagine they are the hands of a clock, the bridge of the fork should rest over the blade of the knife. When finished, the cutlery is placed at 6:30 on the plate like so.

4)Now there are some international variants to this.

•In the US, the cutlery will be placed at a slight angle at 4:20 to signal you finished.

•In much of Europe, the cutlery would actually go closer to 3:15 with the tines of the fork facing down.

5)Finally, the Cutlery for the Sweet Course"

Usually, we should use both a fork and a spoon. And the same rules apply. When resting, like so at 3:40. When finished, at 6:30 or 4:20 or 3:15. It's up to you.

Nama:Imelda zaskia apriliani

Kelas:XII PH 1

No.Abs:17

Goal : Use of cutlery according to etiquette

Materials :

•Bread plate

•Butter spreader

•Dinner fork

•Fish fork

•Salad fork

•Dinner knife

•Fish knife

•Soup spoon

•Dinner spoon

•Dinner plate

Step :

1. First, before eating, place your napkin on your lap.

2. Then, the first dish is soup, hold the spoon with your right hand and scoop it away from you and eat the soup, from the side closest to you, after you finished, put the spoon down as if the clock is showing 6 o'clock.

3. Next, when using a knife and fork for a main course pr fish, hold upside down with your index finger on top. If you need to rest, place your utensils at the 3:40 o'clock position, with the fork resting on top of the knife.

4. After that, when you finished eating, place your cutlery at the 6:30 o'clock position. This rules varies from country to country in the US, place it at the 4:20 o'clock position, in Europe, place it at the 3:15 o'clock position with the fines facing down.

5. Finally, never put dirty cutlery back on the table. For dessert, the same rules apply as for the resting and finishing positions.

Nama : Lini Inayati

Kelas : XII Perhotelan 1

Absen : 19

materials :

• knife

• fork

• spoon

• plate

• napkin

•glasses

sleps :

1. sit properly at the dinning table with your back straight

2. place the napkin neatly on your lop

3. hord the knife in your right hand and the fork in your left hand

4. position your index finger along the top of each handle for better control

5. use the fork with tines facing down to hold the food

6. cut bite sized pieces of food with the knife

7. bring the food to your mouth using the fork in your left hand

8. for dessert or soft food, use a spoon with the help of the fork

9. when pausing during the meal, rest the knife and fork on the plate at an inward angel

10. when finished, place the knife and fork together side by side at the 6:30 position on the plate

11. finally put the napkin on the table to the left of your plate

Materials :

● A knife

● fork

● spoon

● napkin

● plate

● glasses

Steps:

1. Sit properly at the dining table with your back straight.

2. Place the napkin neatly on your lap.

3. Hold the knife in your right hand and the fork in your left hand.

4. Position your index finger along the top of each handle for better control.

5. Use the fork with tines facing down to hold the food.

6. Cut bite-sized pieces of food with the knife.

7. Bring the food to your mouth using the fork in your left hand.

8. For dessert or soft food, use a spoon with the help of the fork.

9. When pausing during the meal, rest the knife and fork on the plate at an Inward angle.

10. When finished, place the knife and fork together side by side at the 6:30 position on the plate.

11. Finally, put the napkin on the table to the left of your plate.

absen : 12

goal: to guide people to use cutlery correctly and politely in order to show good table manners during dining

materialis/tools:

• knife

• fork

• spoon

• napkin

• plate

steps:

1. first sit upright at the dinning table and prepare yourself by playing the napkin on your lap

2. then,hold the knife in your right hand with your index finger ot the handle, and hold the fork in your left hand with the Times facing down

3. next, use the fork to the food and cut it gently with the knife,one piece at a tima

4. after that, biring the food to your mouth with the fork take small bites,and chew politely with your mouth closed

5. then,if you pause eating,arrange the fork and knife in a crossed position on the plate to show that you resting

6. finally,when you finish eating,place the knife and fork parralel inside the plate in the 10:20 position to show that you are done

Goal to explain the correct way of using a lenife Fark and spoon during a meal propes table manners.

Materialis

-knife

-butter knife

-fork

-plate

-napkin

-spoon

-glasses

-soup bowl

Steps :

1.Sit properly at the dining table with your back straight. Place the napkin neatly on your lap

2.Hord the knife in your right hand and the Fork in your left hand.

3.Postion your index finger along the tap of each handle for better control

4.Use the forlek with tines facing down to hold the food

6.Cut bite sized pieces of food with the knife

7.Bring the food to your mouth using the fork in your left hand

8.For dessert of soft food, we a spoon with the help of the fork

9.When pausing during the meal, rest the knife and fork on the plate at an inward angle

10.when finished, place the knife and fork together side by side at the 6:30 position on the plate

11.Finally, put the napkin on the table to the left of your plate.

Goal : To learn how to correctly hold, use, and position cutlery during a formal meal

Material Needed

Classic British table eating :

•forks

•knives and spoons

•napkin

Steps

1. Prepare the Table Setting

   •forks are placed on the left-hand side

   •knives and spoons are placed on the right-hand side

   •nothing is placed above the setting

2. Napkin Placemant

   •Place the napkin on your lap before beginning the meal

3. First Course : Soup

   •Hold the soup spoon in your right hand

   •Scoop the soup away from yourself

   •Sip from the side of the spoon cloest to you

   •When resting, place the spoon on the base plate at six o'clock

4. Fish Course

   •Use fish cutlery as you would a normal knife and fork

   •Pesting and finished positions follow the same rules as with main cutlery

5. Maincourse

   •Hold the knife with your finger down (not like a pen)

   •When resting, place the cutlery at 3:40, with the fork resting over the knife

   •When finished : -British style : 6.30 position

   -Usa style : 4.20 position

   -European style : 3.15 position, with fork tines facing down

6. Sweet Course (Dessert)

   •Use both a fork and spoon

   •Pesting position 3:40

   •Finished position 6:30, 4:20, or 3:15 (depening on style)

7. Rules to Remember

   •Always start using cutlery from the outside and work in wards

   •Once a piece a of cutlery is dirty, never put it back on the table

Goal : To Demonstrate About How to Hold and Use Cutlery

Materials : 1. Soup Spoon

2. Dinner Spoon

3. Dinner Knife

4. Butter Spreader

5. Dinner Fork

6. Appetizer Fork

7. Dessert Fork

8. Napkin

9. Soup Plate

10. Appetizer Plate

11. Dinner Plate

12. Dessert Plate

Steps 1 : How to use and hold Soup Cutlery

1. Before we begin, place the napkin on our lap

2. First, pick up the soup spoon and held in the right hand, when eating soup, scoop away and eat the soup from the side of the spoon closest to us

3. Next, when resting place the soup spoon under the soup plate on the right

4. Then, when we done place the spoon like it's 6 o'clock

Steps 2 : How to use and hold appetizer Cutlery

1. First, pick up appetizer fork and butter spreader, the fork on the left and butter spreader on the right hand

2. Next, use butter spreader as a knife to cut the food

3. Then, when resting and finish place them beside the plate

Steps 3 : Main Course

1. First, pick up the dinner fork and dinner knife

2. Hold the knife on the right and fork on the left hand

3. Next, use knife to cut the food as normally and eat with the fork

4. Then, when resting place the bridge of the fork over the blade of the knife

International variations

- United States: finish position at 4:20.

- Europe: Finish at 3:15 with the fork facing down.

Steps 4 : How to hold and use Dessert Cutlery

1. First, pick up a dessert fork and spoon

2. Next, use fork and spoon normally

3. After that, when resting place them similar as main course

4. Then, when finish place the cutlery like it's 6 o'clock

How to Use Cutlery Properly in a Classic British Table Setting

Goal:

To use cutlery correctly following classic British dining etiquette, including how to hold, use, position, and signal during different courses.

Materials:

• Forks

• Knife

• Spoons

• Napkin

• Plates (base plate, soup plate, main course plate, dessert cutlery)

Steps:

1. Prepare the Setting

Place forks on the left side of the plate, and knife and spoons on the right side. Do not place any cutlery above the plate.

2. Napkin Etiquette

Before eating, unfold the napkin and place it on your lap.

3. Eating Soup

Hold the soup spoon in your right hand.

Scoop the soup away from you (not towards you).

Eat soup from the side of the spoon closest to you.

When resting the spoon, place it just under the soup plate on the base plate at the 6 o’clock position (imagine a clock).

4. Eating Fish

Hold the fish knife and fork as you would normally hold a knife and fork.

Resting and finishing positions are the same as the main course cutlery.

5. Eating the Main Course

Hold the knife firmly with your index finger down on the blade (not like a pen).

When resting, place the cutlery at the 3:40 position on the plate (like clock hands). The bridge of the fork should rest over the knife blade.

When finished, place the cutlery together at the 6:30 position.

6. International Variants (Optional)

In the USA, finished cutlery is placed at approximately 4:20.

In many parts of Europe, cutlery is placed at about 3:15 with fork tines facing down.

7. Eating Dessert (Sweet Course)

Use both a fork and a spoon.

8. Clean Cutlery Rule

Once a piece of cutlery has been used (dirty), do not put it back on the table.

How to use cutlery properly in a classic British table setting

1. Goal :

   Know the correct way to use, hold, and place cutlery according to classic British table etiquette as well as international variations.

2. Materials :

   • Forks

   • Knife

   • Spoon

   • Soup spoon

   • Fish cutlery

   • Dessert cutlery

   • Main plate

   • Soup plate

   • Base plate

   • Napkin

3. Steps :

   • First, prepare a classic British table setting : forks on the left, knife and spoons on the right, with no utensils placed at the top. Use the cutlery starting from thr outside and work your way in.

   • Second, place the napkin on your lap. For soup, hold the spoon in your right hand, scoop the soup away from yourself and sip from the side of the spoon closest to your mouth. When resting, place the spoon on the base plate at the six o'clock position.

   • Then, use the fish cutlery just like a regular knife and fork. The resting and finished positions are the same as with normal cutlery.

   • After that, for the main course, hold the knife with your finger down (not like a pen). When resting, place the cutlery at 3.40, with the fork resting across the knife. When finished, place the cutlery at 6.30 on the plate.

   • Next, pay attention to international variations :

     USA - Finished position at 4:20

     Europe - Finished position at 3:15 with the fork tines facing down.

   • Then, use both a fork and a spoon for dessert. The resting position can be at 6:30, 4:20, or 3:15 depending on the custom.

   • Finally, remember, once cutlery has been used, it must not be placed back on the table.

^{Be able to use and hold cutlery (fork, spoon, knife) correctly according to dining etiquette.}

^{* Materials}

^Fork

^Knife

^Spoon

^Plate

^{* Steps}

^{Sitting Position}

^{Sit upright with your back straight. Hands should only be on the table when holding cutlery.}

^{• Holding a Fork}

^{Hold the fork with your left hand.}

^{Rest the handle at the base of your index finger, secured with your thumb.}

^{The fork tines face downward when cutting, and may face upward when eating soft foods.}

^{• Holding a Knife}

^{Hold the knife with your right hand.}

^{Place your index finger along the top of the blade, thumb on the side, and the other three fingers around the handle.}

^{Use the knife to cut food or to help push food onto the fork.}

^{• Holding a Spoon}

^{Usually held in the right hand (except in certain European styles).}

^{Hold it like a pen.Use for soups, rice, or desserts.}

^{Using Cutlery}

^{Cut food into small, bite-sized pieces, not all at once.}

^{• After cutting, bring the fork to your mouth with your left hand (Continental style) or switch to your right hand (American style).}

^{Use the spoon for liquid or soft foods.}

^{• Resting & Finished Positions}

^{Resting: Place knife and fork in an inverted “V” on the plate.}

^{Finished: Place knife and fork parallel (at the 4 o’clock or 6 o’clock position) on the plate.}

^{NAMA : ZAHRA AULYA SALSABILLA}

^{KELAS : XII PH 1}

absen: 2

goal: to explain the correct way of using knige. fork and spoon doring a meal with proper table manners.

materials/tools:

•A knife

•A fork

•A spoon

•A napkin

•A plate

steps:

1.sir property at the dining table with your back straight.

2.place the napkin neatly on your lap.

3.hold the knife in your right hand and the fork in your left hand.

4.position your index finger along the top of each handle for better control.

5.use the fork with tines facing down to hold the food

6.cut bite-sized pieces of food with the knife

7.bring the foof to your mounth using the frok in your left hand.

8.for dessert or soft food, use a spoon with the help of the frok

9.when pausing durung the meal, rest the knife and frok on the plate at an inward angre.

10.when finishrd, place the knife and frok together side bu side at the 6:30 position on the plate.

11.finally, put the napkin on the, table to the left of your plate.

Nama : Anggun Putri Anjani

Kelas : Xll ph1

No. absen : 03

Goal : To explain the correct way of using a knife, fork and spoon during a meal proses table manners

Materialis :

• Knife

• Fork

• Plate

• Napkin

• Spoon

Stepss

1. Property at the dining table with your back straight

2. Place the napkin neatly on your help

3. Hoad the knife in your right hand and the fork in your left hand

4. Position your index finger along the tap of eat handle for better control

5. Use the fork with times facing down to hold the food

6. Cut bit sized pieces of food with the knife

7. Bring the food to your mouth using the park in your left hand

8. For dissert of soft food, we a spoon with the help of the fork

9. When pousing during the meal, rest the knife and fork out the plate at an seward angel

10. When finished, place the knife and fork together side by side at the 6:30 position in the plate

    
    

How to Use Cutlery Properly in a Classic British Table Setting

*Goal : To use cutlery correctly following classic britis dining etiquette,including how to hold,use,position,and signal during different courses.

*Materials : forks,knives,spoons,napkin,soup plate and base plate,main course plate,dessert fork and spoon.

*Steps :

1. Prepare the setting

Place forks on the left,knives and spoons on the right,and nothing above the plate. Before eating,unfold the napkin and place it on your lap.

2. Eating soup

•Hold the soup spoon in the right hand.

•Scoop soup away from yourself,then sip from the side of the spoon.

•When resting,place the spoon under the soup plate at a six o'clock angle.

3. Eating fish course

•Hold the fish knife and fork as you would with normal cutlery.

•Rest and finish positions follow the same rules as the main course.

4. Main course

•Hold the knife with a finger down.

•When resting,place cutlery at 3.40.

•When finished,place cutlery together at 6.30 on the plate.

•In the USA,the finished position is at 4.20,in Europe at 3.15 with fork tines facing down.

5. Dessert (Sweet Course)

•Use both a fork and spoon.

•When resting,place them at 3.40.

•When finished,place at 6.30,or 4.20,or 3.15 depemding on the dining style.

6. Final rule

•Once cutlery has been used,never place it back on the table.

" How to use cutlery properly in a classic british table setting"

•Goal : To domonstrate the correct and ponite way to hold and use cutlery (Fork and knife) according to moral dining etiquettie

•Materials : fork,knife,spion,plate,bowl(if soap and serued), Napkin,Dining talde and chair,food

•Steps : 1. prepare the setting

- place forks on the left side of the plate

-place knife and spoons on the righ side of the plate

-the cutting edge of the knife should face the plate

-put te napkin on your lap before starting the meal

2. Eating soup

   -Hold the spion in your right hand

   -scoop sop away from yourself ,not toward

   -sip the sop gently from the side of the spoon

   -when resting,place the spoon under the so uno plate at a six o'clock angel

3. Eating fish course

   -hand the knife in your right hand and the fish fork in your left hand

   -Use the knife to separate the fish without saling too hard

   -Rest and finish pisitions folllow te sa me rules as the main course

4. Gating main couse

   -Hold the with your right hand (index finger along the top for control)

   - hold the fork with your left hand,prongs facing down

   - cut food using the knife while holding it steady with the fork

   -kontinental style:Eat durectly with the fork in your left hand after cutting

   -American style: After cutting ,place the knife on the edge of the plate and swicth the fork to your right hand

   -when resting ,place knife and fork in the 3:40 position (like clock hands)

5. Eating Dessert

   -use both a dessert fork and a spoon

   -hold the fork in the left hand and spoon in the right hand

   -when resting,place them in the 3:40 pesition

   -when finished,place them at 6:30 (or in some styles 4:20)

6. Final Rule

   -Once cutlery has been used ,never place it back on the table

   -Always rest or finish cutlery on the plate according to etiquette rules.

Class :XII PH 1

No absen: 28

~ Goal :to learn how to correct hold,use,and position cetlery during a formal meal.

~ Materials :

• Frok

• Knifes

• Napkin

• Soup Spoon

• Plate

• Glass

• Spoon

• Soup bowl

• Butter knife

~ Steps :table preparation:place frok ontle. left - hand side.place knife and spoon on the right - hand side. Do not put anything above the setting.

• Put the napkin on your lap before starting the meal

• Soup course:1. Hold the soap Spoon in your right hand.

  2. Scoop the soup away from you.

  3. Sip from the side of the. spoon nearest to you.

• Fish course:1. Hold fish cetlery like a normal knife and fork.

  2. Follow the same resiting. and finished positions as the main cetlery.

• Main course:1. Hold the knife wolth your. finger down,not like a pen.

  2. Rest cutlery at 3.40 like clok hands.

  3. Finishing positions: -British style ( 6.30)

  -american style (4.20)

  -european style (3.15)

Goal: Use of cutlery according to etiquette

Materials:

• soup spoon

• butter spreader

• dinner knife

• dinner fork

• dinner spoon

• salad fork

• fish fork

• dessert fork

• dessert spoon

• place

• napkin

Steps:

1. First put the napkin on your lap

2. Then the first dist is soup, hold the spoon with your right hand and scoop it away from you and eat the soup,from the side closest to you, after you've finished, put the soup spoon down ad if the clock is showing 6 o'clock

3. Next food is fish, hold the in your left hand and the knife in your right hand, place the handle on your palm the grip it with your fingers. Turn your wrist so that the fork's tines and the knife blade face down word. When cutting food,press with the fork and use the knife to cut

4. If you using a fork and spoon together, use the spoon yo scooo the food and the fork to assist.

5. Finally, after finishing eating, place the knife and fork parallel in the middle of the plate at 6 o'clock in Indonesia, 4 o'clock in America, and 3 o'clock in Europe.

NAMA: Shafira azzahra

KELAS: XII Perhotelan 1

ABSEN: 30

class: 12 perhotelan 1

number : 29

goal : so that we can eat neatly and politely with out being confused about holding cutleries.

Material :

Napkin

Soup spoon

Soup cup

Butter spreader

Salad fork

Dinner knife

Dinner fork

Dessert fork

Dessert spoon

Plate ( Appetizer, Maincourse, Dessert)

Steps :

1. Before Eating Put the napkin on your lap first.

Remember, the fork is on the left, the knife and spoon are on the right.

2. Eating Soup Hold the spoon with your right hand.

When scooping, scoop it outwards, then sip from the side of the spoon closest to your mouth.

if you want to take a break, put the spoon tilted in the soup bowl at 6 o'clock.

3. Eating Fish / Appetizer Just use a fork and a regular knife. The way to rest and finish is the same as the main meal.

4. Eating the Main Course Don't hold the knife like holding a pen, but with your index finger down.

When taking a break, put the fork and knife tilted at 3:40.

When you're finished, put them neatly at 6:30.

In America, the time is usually 4:20.

While in Europe, it's 3:15 with the fork facing down.

5. Eat dessert using a small spoon and a small fork.

The resting position is the same as the main course.

When finished, you can put it down at 6:30, 4:20, or 3:15, depending on your habits.

Note: Never put used cutlery back on the table. Don't forget to eat quietly and politely.

Goal: Use of cetlery according to ettequete

Meterial

•Soup spoon

•Batter spreader

•Dinner knife

•Dinner fork

•Fish knife

•Dessert fork

•Dessert spoon

•Napkin

•Plate

Steps:

1. First place the napkin on your lap

2. Then the first mean is soup, the soup is held in the right hand, when aciting soup we spoon it away from us and then eat tho soup spoon should be right under the soup plate on the base plate with the angle of the plate's shadow being the clock showing six o'clock

3. Next food is fish, hold the fork in your left hand and the knife in your right hand place the handle on your palm, then grip it with your fingers. Turn your wrist so that the forks fines and the knife blade face, press with the fork and use the knife to cat

4. After that, if you only use a fork, switch it to you dominant hand with the tines facing upward

5. If you using a fork and spoon together

6. Last, affer finishing your meal, place the knife and fork paranel in the center of the place. Like the number 6 clock in Indonesia, 3 o'clock in Europe and 4 o'clock in the United States

Nama: Nuzul Tri Arinda

Kelas: XII Perhotelan 1

Kelas : XII Perhotelan 1

No absen : 15

Title : How to Hold and Use Cutlery

Goal : To porvide on understand of the ethics of using and holding cutlery Materials:

1. Fork

2. Knife

3. Soup spoon

4. Butter spraider

5. Dinner plate

6. Napkin

7. Dessert fork

8. Dessert plate

9. Appetizers plate

10. Dinner fork

11. Appetizers fork

12. Dessert spoon

Steps 1. Preparation

- First, Place the napkin on your lap before starting to eat.

- Next, Pay attention to the arrangement of the cutlery: fork on the left side, knife and spoon on the right side.

Steps 2. Eating Soup

- First ,Hold the soup spoon with your right hand.

-Next, When scooping, move it away from your body, then sip from the side of the spoon closest to you.

-Then, If you take a break, place the spoon at an angle on the soup plate at the 6 o'clock position.

Steps 3. Eating Appetizers

- First, Use the fork and knife as usual.

- Next, The rest and finish positions are the same as for the main course.

Steps 4. Eating the Main Course

- First, Hold the knife with your fingers facing down, not like holding a pen.

- Next, When resting, place the knife and fork at an angle of about 3:40.

- Then, When finished, place the knife and fork parallel at the 6:30 position.

#International variations:#

United States: finish position at 4:20.

Europe: Finish at 3:15 with the fork facing down.

Steps 5. Eating Dessert

-First, Use a small fork and spoon.

-Next, The resting position is similar to the main course.

- Then, Once finished, place the cutlery at 6:30, 4:20, or 3:15, as usual.

# Important Note:

- Used cutlery should not be returned to the table.

- Maintain polite position and gestures according to formal dining etiquette.

How to use cutlery properly in a classic British Table Setting

1.Goal: To use cutlery correctly following classic British dining etiquette, including how to hold, use, position, and signal during different courses.

2. Materials: forks, knife, spoons, napkin, plates (base plate, soup plate, main course plate, dessert cutlery)

3. Steps:

1. Prepare The Setting

Place forks on the left side of the. plate, knife and spoons on the. right side. Do not place any cutlery above the plate.

2. Napkin Etiquette

Before eating, unfold the napkin and place it on your lap.

3. Eating Soup

• Hold the soup spoon in your right hand

• Scoop the soup away from you (not towards you).

• Eat soup from the side of the spoon closest to you.

• When resting the spoon, place it just under the soup plate on the. base plate at the 6 o'clock. position (imagine a clock).

4. Eating Fish

• Hold the fish knife and forks as you would normally hold a knife and fork.

• Resting and finishing positions. are the same as the main course. cutlery.

5. Eating The Main Course

• Hold the knife firmaly with your index finger down on the blade (not like a pen).

• When resting, place the cutlery at the 3:40 position on the plate (like clock hands). The bridge of the fork should rest over the knife Blade.

• When finished, place the cutlery together at the 6:30 position.

6. International Variants (opsional)

• In the USA, finished cutlery is place at approximately 4:20.

• In many Parts Of Europe, cutlery is placed at about 3:15 with fork tines facing down.

7.Eating Dessert (Sweet Course)

• Use both a fork and a spoon.

• When resting, place the cutlery at the 3:40 position.

• When finished, place the cutlery at 6:30, or 4:20 (USA). Or 3:15 (Europe) according to preference.

8.Clean Cutlery Rule

• Once a piece of cutlery has been used (dirty), do not put it back on the table.

Goal : to learn how to correctly hold, use, and position cutlery during a formal meal

Materials Needed

Classic british table setting :

• forks ( left side )

• knives and spoons ( right side )

• napkin

Step

1. Prepare the table setting

• forks are placed on the left-hand side

• knives and spoons are placed on the right-hand side

• nothing is placed above the setting

2. Napkin

• place the napkin on your lap before beginning the meal

3. First Course : Soup

• hold the soup spoon in your right hand

• scoop the soup away froom yourself

• sip from the side of the spoon closest to you

• when resting, place the spoon on the base plate at six o'clock

4. Fish Course

• use fish cutlery as you would a normal knife and fork

• resting and finished positions follow the same rules as with main cutlery

5. Main Course

• hold the knife with your finger down ( not like a pen )

• when resting, place the cutlery at 3:40, with the fork resting over the knife

When Finished :

• British style : 6:30 position

• USA style : 4:20 position

• European style : 3:15 position, with fork tines facing down

6. Sweet Course ( Dessert )

• use both a fork and spoon

• resting position : 3:40

• finished position : 6:30, 4:20 or 3:15 ( dipending on style )

7. Rules to Remember

• always start using cutlery from the outside and work inwards

• once a pieces of cutlery is dirty, never put it back on the table

Class : XII Perhotelan 1

No. Absen : 14

Goal : To learn how to correctly hold, use and position cutlery durung a formal meal.

Materials : • fork

• Knife

• Napkin

• Soul spoon

• better knife

• Glass

• Soup bowl

Steps : Table preparation = Place fork on the left-hand side. Place knife and spoon on the right-hand side. Do not put anything above the setting.

< Put the napkin on your lap before starting the meal.

< Soup Course : 1. Hold the spoon in your right hand .

2. Scoop the soup away from you.

3. Sip from the side of the spoon nearest to you.

4. Rest the spoon onthe base plate at six o'clock.

< Fish Course : 1. Hold fish cutlery like a normal knife and fork.

2. Follow the same resting and finished positions as the main cutlery.

< Main Course : 1. Hold the knife with your finger down , not like a pen.

2. Rest cutlery at 3.40( like clock hands)

3. Finished positions: • British style → 6.30

• American style → 4.20

• European style → 3.15 ( fork Times facing down )

< Dessert Course : 1. Use both a fork and spoon.

Restat 3.40 .

Finish at 6.30, 4.20 , or 3.15 dipending on style .

kelas : 12 perhotelan 1

title: table manner and etiquatte

goal :

to provide information on how to hold,use,and position

material :

1.soup spoon

2.butter knife

3.dinner knife

4.dinner fork

5.dinner plate

6.soup plate

7.Dessert spoon

8. ⁠Dessert fork

9. ⁠Dessert plate

10. ⁠Fish plate

11. ⁠Fish knife

12. ⁠Dinner Spoon

13. ⁠Fish fork

14. ⁠Napkin

step :

1.First, place the napkin on your lap before starting to eat.

2.Then, use the outermost utensils first, in the order of the courses.

3.Next, when eating soup:

- Hold the spoon in your right hand.

- Keep the spoon away from your body when scooping up soup.

- When pausing, place the spoon below the soup plate at 6 o'clock.

4.After that, use the knife in your right hand and the fork in your left hand:

- When pausing, place the knife and fork in a position pointing to 3:40.

- When finished eating, place the knife and fork pointing to 6:30.

5.Then, for dessert, usually using a special spoon and fork:

- When pausing, place the spoon and fork pointing to 3:40.

- When finished eating, place the spoon and fork pointing to 6:30

6.finally,make sure that the cutlery you have used is never placed back on the table,it should remain on the plate

-International Variants :

1. Amerika Serikat

Tableware is placed at an angle pointing to 4:20 (on a clock), indicating that you have finished eating

2.Europe: Utensils are placed at 3:15 with the fork's tines pointing down.

Goal: Can use cutlery according to table manners

Materials:

• Napkin

• Soup spoon

• Butter spreader

• appetizer fork

• Dinner knife

• Dinner fork

• Dessert fork

• Dessert spoon

Steps:

1. First, place your napkin on your lap.

2. Second, hold the soup spoon in your right hand and spoon the soup away from your body (outward), then sip from the side of the spoon, not the tip. When you're done, place the spoon on the plate at 6 o'clock.

3. Next, use the fork and butter spider as usual, then place it at 4:30 when finished.

4. Then, hold the fork in your left hand with the tines facing down.

5. After that, hold the knife in your right hand, placing your index finger on the handle to press down when cutting. When finished, place the fork and knife towards the 6:30 clock.

6. Next, hold the dinner spoon as if you were writing, without applying too much pressure.

7. Finally, hold the fork to assist or cut. When finished, place the fork and spoon facing 6:30.

Nama: Novelia Zahra

Kelas: XII Perhotelan 1

No Absen: 23

~materials:

1.Plates(soup,dinner plat,dessert plat)

2.cutlery(spoon and fork)

3.napkins

4.Serving utensils

~steps:

"The First Course is Soup"

Conventionally, its held in the right hand like this. When eating soup, we scoop away from us and then eat the soup from the side of the spoon closest to us. When resting, the soup spoon should go just under the soup plate on the base plate at an angle. Imagine the plate is a clock, it goes at six o'clock.

"Next Fish Cutlery"

We hold these just like a normal knife and fork. The resting and finish positions are the same as with any knife and fork, which we'll cover now.

"During the Main Course"

Finger down the knife please, it's not a pen, so don't hold it like one. When resting, place the cutlery at 3:40. If you imagine they are the hands of a clock, the bridge of the fork should rest over the blade of the knife. When finished, the cutlery is placed at 6:30 on the plate like so.

"Now there are some international variants to this. In the US, the cutlery will be placed at a slight angle at 4:20 to signal you finished. In much of Europe, the cutlery would actually go closer to 3:15 with the tines of the fork facing down.

"Finally, the Cutlery for the Sweet Course"

Usually, we should use both a fork and a spoon. And the same rules apply. When resting, like so at 3:40. When finished, at 6:30 or 4:20 or 3:15. It's up to you.

"Remember, once a piece of cutlery is dirty, it never goes back on the table."

Name: Rahma maulia

Class:XII Perhotelan 1

No.Absen:25

- Materials :

• soup spoon

• dinnee spoon

• appeetizer fork

• dinner fork

• fish knife

• dessert fork

• dessert spoon

• plate

• napkin

- Steps :

1. first, place your napkin on your lap.

2. next, when eating soup, use a soup spoon and sip from the side of the spoon, moving it away from your body. when resting the soup spoon should go just under the soup plate on the base plate and pointing towards 6 o'clock.

3. then, hold the fork in your left hand and the knife in your right hand. place the handle on your palm, then grip it with your fingers. turn your wrist so that the folk's tines and the knife blade face downward. when cutting food, press with the fork and use the knife to cut.

4. after that, if you only use a fork, switch it to your doninant hand with the tines facing upward.

5. if you using a fork and spoon together, use the spoon to scoop the food and the fork to assist.

6. last, after finishing your meal, place the knife and fork paralel in the center of the plate as a sign that you are done.

Nadine Aerisnaura Sutisna

XII PH 1 / 21

How To Use and Hold Cutlery

Material:

Fork

Knife

Spoon

Napkin

Steps:

1. Setting the table

Forks go on the left side

Knives and spoons go on the right side

Napkin goes on your lap before eating

2. Using Cutlery

Start from the outside cutlery, then move inside for the next courses

3. Eating Soup

Hold the spoon in your right hand

Scoop the soup away from you, then sip from the side

Rest the spoon on the plate at 5 o’clock

4. Eating Main Food

Using knife and fork normally

Rest position: put them like clock hands at 7.40

Finished: put them together at 6.30

5. Other Styles

Some people put cutlery at 1.20 or 8.15 to show they are finished

In Europe, fork is placed down at 8.15

6. Eating Dessert

Use small fork and spoon

Rest at 8.40

Finished at 6.30, 4.20, or 3.15

7. Important Rule

Once cutlery is used, don’t put it back on the table