kelas:XII perhotelan 2

no:5

🎯GOAL:

for someone to understand and practice the proper etiquette of using cutlery (spoon, fork, knife) correctly in a formal British dining setting as well as international variations.

📒MATERIAL:

1. classic British table setting

forks on the left, knives & spoons on the right.

no cutlery is placed above the plate.

use the cutlery from the outside in, according to the course order.

2. napkin usage

placed on the lap before starting the meal.

3. etiquette per course

Soup:

spoon held in the right hand, scoop away from the body, sip from the side of the spoon.

resting position: place the spoon diagonally on the base plate at 6 o’clock.

Fish:

use special fish knife & fork, held just like regular cutlery.

main course:

do not hold the knife like a pen; place the finger along the side.

resting position: 3:40.

finished position: 6:30 (UK), 4:20 (USA), 3:15 (Europe, fork tines down).

dessert (sweet course):

usually eaten with both fork & spoon.

resting position: 3:40.

finished position: according to local custom (6:30, 4:20, or 3:15).

4. general rule

once cutlery has been used, it should never be placed back on the table.

🛝STEP:

1. sit down, place the napkin on your lap.

2. pick up cutlery in order of the courses, from the outside in.

3. for soup → use the spoon, scoop away, place it on the base plate at rest.

4. for fish or main course → use knife & fork correctly.

5. when resting → place knife & fork at 3:40.

6. when finished → place knife & fork at 6:30 (UK), 4:20 (USA), or 3:15 (Europe).

7. for dessert → use fork & spoon with the same rules.

8. never place used cutlery back on the table.

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Materials

Forks (placed on the left side)

Knives and spoons (placed on the right side)

Napkin

Soup plate with base plate

Fish cutlery (knife & fork)

Main course cutlery (knife & fork)

Dessert cutlery (fork & spoon)

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Steps

1. Place the napkin on your lap before beginning the meal.

2. Start using cutlery from the outside and work your way in for each course.

3. Soup course

Hold the soup spoon in the right hand.

Scoop the soup away from you and sip from the side of the spoon.

Rest the spoon at 6 o’clock under the soup plate on the base plate.

4. Fish course

Hold fish knife and fork as normal cutlery.

Resting and finished positions are the same as with the main course.

5. Main course

Hold the knife with a finger down the handle (not like a pen).

Resting position: knife and fork placed at 3:40 on the plate (like clock hands).

Finished position: knife and fork placed at 6:30.

International variations:

USA → 4:20 position

Europe → 3:15 position (fork tines down).

6. Dessert course

Use both fork and spoon.

Resting position: 3:40.

Finished position: 6:30 (UK), 4:20 (USA), or 3:15 (Europe).

7. Remember: once cutlery is used, it never goes back on the table.

*Steps* 1. Initial preparation: • Place a napkin on your lap before starting to eat. • Observe the positioning rules: fork on the left, knife and spoon on the right, no utensils on the plate. 2. Cutlery usage based on the order of the dishes: First course: Soup • Hold the soup spoon in your right hand. • Spoon away from your body, then drink from the side of the spoon closest to your mouth. • When resting, place the spoon on the base plate at the 6:00 o'clock position. Second course: Fish • Use the fish knife and fork as you normally would. • The resting and finishing positions are the same as the general knife and fork rules. Second course: Fish • Use the fish knife and fork as you normally would. • The resting and finishing positions are the same as the general knife and fork rules. Main course: • Hold the knife correctly (index finger on top, not like holding a pen). • Rest position: Place the knife and fork at the 3:40 o'clock position (the knife and fork form an angle). • Finish position: Place them parallel at the 6:30 position. 3. International variations on finishing a meal: • UK: 6:30 • US: 4:20 • Europe: 3:15 (fork facing down)4. Dessert: • Use both a spoon and a fork. • Resting position: 3:40 • Finishing position: 6:30 / 4:20 / 3:15 (depending on tradition) 5. Important rules: • Once cutlery has been used (dirty), it may not be placed back on the table.

GOAL:
To provide understanding for someone about how to hold, use, and position cutlery correctly in a classic British and international table setting.

MATERIALS:
1. Forks (on the left-hand side).
2. Knife (on the right-hand side).
3. Spoons (on the right-hand side).
4. Soup spoon.
5. Fish cutlery (fork and knife).
6. Dessert cutlery (fork and spoon).
6. Napkin.

STEP:
1. Place the napkin on your lap
2. Start with the cutlery from the outside and work your way in for each course.
3.For soup:
- Hold the soup spoon in the right hand.
- Scoop the soup away from you.
- Eat from the side of the spoon closest to you.
- Rest the spoon under the soup plate at the 6:00 position.
4.For fish course: Hold the fish knife and fork like normal cutlery.
5. For main course:
- Hold the knife with your finger down, not like a pen.
- When resting, place the cutlery at the 3:40 clock position (fork resting on the knife).
- When finished, place the cutlery at 6:30.
- Note: Variants exist → in the USA at 4:20, in Europe at 3:15 (fork tines down).
6. For dessert/sweet course:
- Use both a fork and spoon.
- Resting position is at 3:40.
- Finished position 6:30 (UK), 4:20 (USA), or 3:15 (Europe).
7. Remember: once a piece of cutlery is dirty, it should never go back on the table.

Kelas : Xll Perhotelan 2

Absen : 02

Goals: to hold use and position cutlery

materials : •napkin

•cutlery(fork,knife,spoon)

•plates

Steps :

1. Prepare the cutlery

Place the knife on the right, fork on the left (tines up or down depending on style), and the spoon on the right of the knife if needed.

2. Hold the cutlery correctly

- Fork: light grip, index finger extended along the back, thumb supporting the side.

- Knife: handle rests in palm, index finger along the back edge.

3. Cutting and eating

A. (Continental / European style)

- Knife in right hand to cut food.

- Fork remains in left hand to bring food to the mouth without switching hands.

B.(American style)

- Cut food with knife and fork.

- Place knife down, switch fork to dominant hand to eat.

5. Using the soup spoon

- Hold spoon in right hand.

- Tilt bowl slightly away; sip soup from the side of the spoon, not the tip.

6. Maintain manners

- Sit up straight, keep elbows off the table.

- Do not talk with food in your mouth, do not make noises, and do not touch food with fingers unless appropriate.

7. Signal that you are finished

- Place knife and fork parallel at the 6 o’clock or 4 o’clock position on the plate, fork tines facing up.

- Place napkin neatly on the left side of the plate.

Kelas : XII APH 2

Absen :34

How to Use and Hold Cutlery

Goal

Provide guidance on the proper use, holding, and placement of cutlery to create a polite and neat impression while dining, especially at formal occasions.

Material

Fork on the left, knife and spoon on the right.

Napkin.

Dessert spoon.

Main knife and fork.

Fish spoon and fork (if available).

Dessert cutlery.

Steps

1. Table Setting

The fork is always placed to the left of the plate.

The knife and spoon are placed to the right.

The blade faces the plate.

Order of use: start with the outermost cutlery and move inward according to the order of the course.

2. Napkin Placement

Place the napkin on your lap immediately after sitting down.

Use it to gently wipe your mouth when needed.

Do not use it to wipe your utensils or face.

3. Appetizers

Use small cutlery (usually placed on the outermost side).

Hold the fork in your left hand and the knife in your right hand if necessary.

When finished, place the fork and knife crosswise (resting position) or parallel when finished.

4. Fish Dishes

Use special cutlery for fish if available.

Fish knives are designed for separating meat from bones, not for cutting hard.

Finished position: the fork and knife are parallel, pointing toward the bottom right corner of the plate.

5. Main Course

Hold the knife with your thumb and forefinger at the top of the handle, pressing lightly with your index finger.

With the fork in your left hand, insert and cut a sufficient amount of food.

Resting position: the fork and knife form an angle, like 4:20.

Finished position: aligned in the center of the plate, at 6:30.

6. Differences in Eating Styles

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

European style: The fork remains in the left hand throughout the meal, with the convex side facing up when scooping.

7. Dessert

Use the dessert spoon and fork, which are usually placed on top of the main plate when initially setting.

Hold the spoon in your right hand and the fork in your left if both are used.

The finishing position is adjusted according to your dining style: 6:30 (neutral), 4:20 (American), or 3:15 (European).

8. General Etiquette

Never put used cutlery back on the tablecloth.

Don't point or swing your cutlery while speaking.

Sit with an upright posture and eat quietly.

Don't start eating until everyone has been served and the host has given the signal.

Kelas: Xll PH 2

No: 30

Goal:
For someone to understand and practice the proper etiquette of using cutlery (spoon, fork, knife) correctly in a formal British dining setting as well as international variations.

Material:

1. Classic British table setting

Forks on the left, knives & spoons on the right.

No cutlery is placed above the plate.

Use the cutlery from the outside in, according to the course order.

2. Napkin usage

Placed on the lap before starting the meal.

3. Etiquette per course

Soup:

Spoon held in the right hand, scoop away from the body, sip from the side of the spoon.

Resting position: place the spoon diagonally on the base plate at 6 o’clock.

Fish:

Use special fish knife & fork, held just like regular cutlery.

Main course:

Do not hold the knife like a pen; place the finger along the side.

Resting position: 3:40.

Finished position: 6:30 (UK), 4:20 (USA), 3:15 (Europe, fork tines down).

Dessert (sweet course):

Usually eaten with both fork & spoon.

Resting position: 3:40.

Finished position: according to local custom (6:30, 4:20, or 3:15).

4. General rule

Once cutlery has been used, it should never be placed back on the table.

Steps:

1. Sit down, place the napkin on your lap.

2. Pick up cutlery in order of the courses, from the outside in.

3. For soup → use the spoon, scoop away, place it on the base plate at rest.

4. For fish or main course → use knife & fork correctly.

5. When resting → place knife & fork at 3:40.

6. When finished → place knife & fork at 6:30 (UK), 4:20 (USA), or 3:15 (Europe).

7. For dessert → use fork & spoon with the same rules.

8. Never place used cutlery back on the table.

KELAS : XII PERHOTELAN 2

ABSEN : 23

Goals

to informa someone how to use, hold, and position cutlery correctly so that dining looks polite, neat, and proper, especially in formal settings.

Materials

Fork on the left, knife and spoon on the right.

Napkin .

Soup spoon.

Fish cutlery.

Main course knife and fork.

Dessert cutlery (small fork and spoon).

Steps

1. Table Setting

Fork on the left, knife and spoon on the right.

Start using cutlery from the outside and work inward with each course.

2. Napkin Placement

Place the napkin neatly on your lap before beginning the meal.

3. Soup Course

Hold the soup spoon in the right hand.

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

Rest position: spoon placed diagonally on the underplate at the “6 o’clock” position.

4. Fish Course

Use fish cutlery like a regular knife and fork.Rest and finished positions are the same as with main cutlery.

5. Main Course (Knife & Fork)

Hold the knife properly, pressing with the index finger on top (not like a pen).Rest position: knife and fork placed at “3:40” (crossed, fork resting on knife).

Finished position: knife and fork parallel at “6:30” in the center of the plate.

6. International Variations

USA: finished position at “4:20”.

Europe: finished position at “3:15” with fork tines down.

7. Dessert Course

Use dessert fork and spoon.

Rest position: 3:40.

Finished position: 6:30, 4:20, or 3:15 depending on style.

8. General Etiquette

Once cutlery is used, do not place it back on the table.

Always use the outermost cutlery first, moving inward with each dish.

Maintain polite posture and neat dining manners.

Kelas:XII PH 2

Absen:6

Goal

To learn the correct and polite way of holding and using cutlery (fork, knife, and spoon) during meals according to international table etiquette.

Materials

Fork

Knife

Soup spoon

Dessert Cuterly

Napkin

Steps

1. Prepare the cutlery

Place the fork, knife, and spoon (if needed) on the table in front of you.

2. Position your hands

Hold the fork in your left hand with the handle resting on your palm and your index finger extended along the back of the handle.

Hold the knife in your right hand with the handle resting on your palm, and place your index finger on of the handle for balance and control.

3. Grip the cutlery correctly

Curl the other fingers around the handle, then turn both fork and knife downwards so the tines of the fork and the blade of the knife face the plate.

4. Cut and eat food properly

Use the knife to cut food gently with a steady motion.

Use the fork to pick up food and bring it to your mouth.

For dishes like soup, use a spoon in your dominant hand and push the liquid away from you before lifting the spoon to your mouth.

5. Use cutlery according to the dish

Fork and knife together for meat or main dishes.

Fork and spoon for rice or soft food.

Spoon only for soup.

Fork only for pasta, salad, or rice.

6. Maintain good table manners

Sit upright, move your hands calmly, and avoid making unnecessary noise.

Never hold the knife like a pen-treat it as a cutting tool, not a writing instrument.

Kelas :XII Perhotelan 2

Absen:10

Goal

to informa someone how to use, hold, and position cutlery correctly so that dining looks polite, neat, and proper, especially in formal settings.

Materials

fork on the left, knife and spoon on the right.

Napkin .

Soup spoon.

Fish cutlery.

Main course knife and fork.

Dessert cutlery (small fork and spoon).

Steps

1. Table Setting

Fork on the left, knife and spoon on the right.

Start using cutlery from the outside and work inward with each course.

2. Napkin Placement

Place the napkin neatly on your lap before beginning the meal.

3. Soup Course

Hold the soup spoon in the right hand.

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

Rest position: spoon placed diagonally on the underplate at the “6 o’clock” position.

4. Fish Course

Use fish cutlery like a regular knife and fork.Rest and finished positions are the same as with main cutlery.

5. Main Course (Knife & Fork)

Hold the knife properly, pressing with the index finger on top (not like a pen).Rest position: knife and fork placed at “3:40” (crossed, fork resting on knife).

Finished position: knife and fork parallel at “6:30” in the center of the plate.

6. International Variations

USA: finished position at “4:20”.

Europe: finished position at “3:15” with fork tines down.

7. Dessert Course

Use dessert fork and spoon.

Rest position: 3:40.

Finished position: 6:30, 4:20, or 3:15 depending on style.

8. General Etiquette

Once cutlery is used, do not place it back on the table.

Always use the outermost cutlery first, moving inward with each dish.

Maintain polite posture and neat dining manners.

Kelas : 12 Perhotelan 2

Absen : 14

PROCEDURE TEXT

Title: How to Hold and Use Cutlery Properly

Purpose

To guide people in using a knife, fork, and spoon correctly and politely according to international dining etiquette.

Tools and Materials

1. Table knife

2. Table fork

3. Table spoon

4. Soup spoon (for soup or broth dishes)

5. Plate and bowl (for practice)

Steps

A. Preparation

1. Sit upright at the dining table.

2. Wash and dry your hands before touching the cutlery.

3. Place the cutlery properly: knives and spoons on the right side, forks on the left side of the plate.

B. Holding the Knife and Fork (Continental Style – European Standard)

1. Hold the knife in your right hand, with the handle resting in the palm and the blade aligned with your index finger.

2. Hold the fork in your left hand, with the handle resting in the palm and the tines aligned with your index finger.

3. Curl the remaining fingers around the handles.

4. Turn (flip) both knife and fork downward.

5. Place the index fingers on top of the handles for control.

6. Use the knife to cut food and the fork to hold and eat it.

7. Note: Never hold a knife like a pen, as it is considered improper.

C. Using Spoon and Fork Together

1. Hold the spoon in your dominant hand (usually the right).

2. Hold the fork in your non-dominant hand as a pusher.

3. Use the fork to gently push food onto the spoon.

4. Eat with the spoon.

5. This method is common for rice dishes, stews, or other semi-liquid meals.

D. Holding a Soup Spoon

1. Hold the soup spoon in your dominant hand.

2. Angle the bowl of the spoon at 9 o’clock position (imagine the plate as a clock).

3. When taking soup, push the spoon away from you, not toward you.

4. Sip the soup quietly from the side of the spoon.

E. Using Only One Utensil

1. For dishes such as pasta, salad, or risotto, use only a fork in your dominant hand with the tines facing upward.

2. If only a spoon is needed, also hold it in your dominant hand for better comfort and control.

F. Finishing the Meal

1. When finished, place the knife and fork side by side on the plate in the 10:20 position (diagonally, with handles pointing to the bottom right).

2. This signals to the waiter that you have completed your meal.

3. Do not cross your cutlery, as that indicates you are still eating.

Conclusion

By following these steps, you will:

• Show proper international dining etiquette.

• Appear polite, elegant, and confident at the table.

• Avoid common mistakes such as holding a knife like a pen, slurping soup, or placing cutlery incorrectly after eating.

Class: XII perhotelan 2

No. : 008

How to Use and Hold Cutlery

Goal:

to informa someone how to use, hold, and position cutlery correctly so that dining looks polite, neat, and proper, especially in formal settings.

Materials:

fork on the left, knife and spoon on the right.

Napkin .

Soup spoon.

Fish cutlery.

Main course knife and fork.

Dessert cutlery (small fork and spoon).

Steps:

1. Table Setting

Fork on the left, knife and spoon on the right.

Start using cutlery from the outside and work inward with each course.

2. Napkin Placement

Place the napkin neatly on your lap before beginning the meal.

3. Soup Course

Hold the soup spoon in the right hand.

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

Rest position: spoon placed diagonally on the underplate at the “6 o’clock” position.

4. Fish Course

Use fish cutlery like a regular knife and fork.Rest and finished positions are the same as with main cutlery.

5. Main Course (Knife & Fork)

Hold the knife properly, pressing with the index finger on top (not like a pen).Rest position: knife and fork placed at “3:40” (crossed, fork resting on knife).

Finished position: knife and fork parallel at “6:30” in the center of the plate.

6. International Variations

USA: finished position at “4:20”.

Europe: finished position at “3:15” with fork tines down.

7. Dessert Course

Use dessert fork and spoon.

Rest position: 3:40.

Finished position: 6:30, 4:20, or 3:15 depending on style.

8. General Etiquette

Once cutlery is used, do not place it back on the table.

Always use the outermost cutlery first, moving inward with each dish.

Maintain polite posture and neat dining manners.

absen: 03

How to Use and Hold Cutlery

Procedural Text (English)

Objective:

Learn the correct, British-style technique for holding and using a knife and fork.

Materials Needed:

• A fork

• A knife

• A plate of food

Steps:

1. Prepare your utensils and plate.

Ensure the fork is in your left hand and the knife in your right.

2. Hold the fork correctly.

• Grip the fork by placing your fingers around the handle.

• The prongs (tines) of the fork should face downward when cutting or lifting food.

3. Hold the knife correctly.

• Place the blade facing the plate.

• Use a firm but controlled grip—your index finger should rest along the top edge of the knife handle for stability and guidance.

4. Cut the food.

• Apply downward pressure with the fork in your left hand to secure the food.

• Use the knife in your right hand to cut a bite-sized portion with a smooth sawing motion.

5. Transfer to mouth without switching hands.

• Keep holding the fork in your left hand (prongs still facing down).

• Bring it directly to your mouth with that same hand.

6. Maintain proper posture and etiquette.

• Keep elbows close to your body not resting on the table.

• Avoid switching utensils between hands (a common “American style”)—this British or “continental” method emphasizes keeping the fork in the left and knife in the right throughout the meal.

7. Finish the course with proper utensil positioning.

• When you’ve finished eating, place your fork and knife parallel on the plate (fork tines down, knife blade inwards) as a signal that you’re done.

Summary of Key Technique:

This is the continental style—fork stays in the left, prongs down; knife stays in the right throughout cutting and eating. This avoids the need to transfer utensils between hands and is considered more efficient and refined. 

How to Properly Use and Hold Cutlery — Complete British Style Procedure

Objective

To master the British or Continental style of using a knife and fork, ensuring proper dining etiquette, elegance, and efficiency throughout a meal.

Materials Needed

• A fork (standard dining fork)

• A knife (standard dining knife)

• A plate of food

Detailed Steps

1. Preparation Before Eating

• Sit upright at the dining table with both feet flat on the floor.

• Place your napkin neatly on your lap before touching the cutlery.

• Make sure the fork is on your left side of the plate and the knife on your right.

2. Holding the Fork Correctly

• Pick up the fork with your left hand.

• Rest the handle securely in your palm.

• Place your index finger along the back of the handle for balance.

• The tines of the fork should face downwards, ready to press into the food.

3. Holding the Knife Correctly

• Pick up the knife with your right hand.

• Rest the handle in your palm and grip it lightly but firmly.

• Your index finger should rest along the top edge of the knife handle for control.

• The blade of the knife must always face towards the food on the plate, not outward.

4. Cutting Food Properly

• Use the fork in your left hand to secure the food on the plate.

• With the knife in your right hand, cut the food into a bite-sized piece using a smooth, gentle sawing motion.

• Avoid excessive force—etiquette values elegance over speed.

5. Eating the Food

• Once a portion is cut, bring the food directly to your mouth using the fork in your left hand.

• Do not switch the fork to your right hand (that is American style, not British).

• Keep the fork tines facing downward while lifting the food.

• Take small bites, chewing with your mouth closed at all times.

6. Maintaining Posture and Elegance While Eating

• Sit straight, without leaning forward too much toward the plate.

• Keep elbows close to your body and never place them on the table while eating.

• Hold utensils firmly but gracefully—avoid clenching or appearing tense.

• Engage politely in conversation if appropriate, but never speak with food in your mouth.

7. Resting Position of Cutlery (During the Meal)

• If you pause but are not yet finished, place your knife and fork in an inverted V-shape on the plate (fork tines down, knife blade inward).

• This signals to the waiter that you are still eating.

8. Final Position of Cutlery (After Finishing)

• When you have completed your meal, place the knife and fork parallel to each other in the center of the plate.

• The fork should be tines down, and the knife blade should face inward.

• This position is the universal signal that you have finished eating.

Summary of Key Technique

• Fork: Always in the left hand, tines downward.

• Knife: Always in the right hand, blade facing the plate.

• No switching hands at any point (unlike American style).

• Small, precise cutting followed by direct eating.

• Resting and final positions of cutlery signal your intention to the wait staff.

Kelas: XII Perhotelan 2

No Absen: 13

🎯Goals:

To guide proper use and placement of cutlery during a formal multi-course meal using classic British dining etiquette.

🧾 Materials:

1. Full set of cutlery (soup spoon, fish knife & fork, main course knife & fork, dessert spoon & fork)

2.Napkin

3.Plates for each course

4.Table setting (following British formal layout)

🪄 Steps:

1.First, place the napkin neatly on your lap before the meal begins.

2.Start using the outermost cutlery and work your way in with each course.

3.For the soup course, hold the spoon in your right hand, scoop the soup away from you, and sip from the side of the spoon. Rest the spoon at 6 o'clock when pausing.

4.For the fish course, hold the knife and fork like usual. When resting, position them at 3:40; when finished, place them together at 6:30 on the plate.

5.For the main course, place your index finger down the back of the knife, not like holding a pen. Resting position is 3:40, and finished position is 6:30.

6.For the dessert course, use both fork and spoon. Rest at 3:40, and finish at either 6:30, 4:20 (American style), or 3:15 (European style).

7.Finally, never place used cutlery back on the table once it’s dirty.

Nama: Devina Shemma A.

Kelas: XII Perhotelan 2

No. Absen: 9

🎯 Goals:

To guide proper use and placement of cutlery during a formal multi-course meal using classic British dining etiquette.

🧾 Materials:

1. Full set of cutlery (soup spoon, fish knife & fork, main course knife & fork, dessert spoon & fork)

2. Napkin

3. Plates for each course

4. Table setting (following British formal layout)

🪄 Steps:

1. First, place the napkin neatly on your lap before the meal begins.

2. Start using the outermost cutlery and work your way in with each course.

3. For the soup course, hold the spoon in your right hand, scoop the soup away from you, and sip from the side of the spoon. Rest the spoon at 6 o’clock when pausing.

4. For the fish course, hold the knife and fork like usual.

⏸️ Resting position: 3:40

✅ Finished position: 6:30

5. For the main course, place your index finger down the back of the knife, not like holding a pen.

⏸️ Resting position: 3:40

✅ Finished position: 6:30

6. For the dessert course, use both fork and spoon.

⏸️ Rest: 3:40

✅ Finish: 6:30, or 4:20 (American style), or 3:15 (European style)

7. Finally, never place used cutlery back on the table once it’s dirty.

This video aims to demonstrate the correct way to hold, use, and position cutlery—fork, knife, and spoon—in a quick, practical manner, supported by principles of efficiency and proper etiquette.

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Materials

No special materials are required other than standard cutlery: fork, knife, and spoon. No additional tools or materials are needed in the video.

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Steps

The video provides a visual guide, while also referring to a written source by William Hanson that complements the explanation. The steps are as follows:

1. Start with your hands open (palms facing upward).

2. Place the knife in your right hand with the blade facing upward, resting on the index finger and the handle in the palm. Do the same with the fork in your left hand, with the fork prongs facing upward.

3. Grip both utensils: fold your fingers around the handles, then turn the utensils so that the ends face downward. Make sure the index finger rests along the handle for stable control.

4. Holding them is compared to holding a pen—however, a knife should not be held like a pen, as this is inefficient and considered poor etiquette.

5. For using spoon and fork (for example, when eating soup or liquid foods):

Hold the fork as described above.

Place the spoon in your preferred hand (usually the right), comfortably between thumb and index finger.

Use the side of the spoon to press food, not the fork. The fork serves more as a guide.

6. When using a soup spoon:

Hold it with your dominant hand.

Position the spoon at the 9 o’clock angle against the bowl, then push food away from the body, not toward it.

7. For dishes requiring only a fork (such as risotto, spaghetti, or salad):

Hold the fork in your dominant hand, with the prongs facing upward.

---

Summary

Component Description

Goals Demonstrating the correct and efficient way to hold and use cutlery

Materials Cutlery: fork, knife, spoon

Steps Start with open hands, hold knife and fork in each hand, turn them downward, hold spoon as needed, use spoon as the main tool to press food, avoid holding a knife like a pen, and push soup away from the body

kelas : XII perhotelan 2

no : 28

• purpose

To help someone understand the correct etiquette for using eating utensils (spoon, fork, knife).

• Materials

Set the table properly

Place the fork on the left side

Place the spoon and knife on the right side

No eating utensils should be placed on top of the plate

• Naikin Usage

Place the napkin on your lap before eating

Follow proper etiquette for each course

• Soup

Hold the spoon with your right hand

Rest position: place the spoon properly on the plate at the 5 o’clock position

• Fish

Use a knife and fork, holding them as you normally would when eating

Main Course

Hold the knife with your finger along the blade; rest position at 3:40

1. Sit down, place your napkin on your lap.

2. Pick up your cutlery in the order of the course, from the outside in.

3. For soup → use a spoon, spoon it away, and place it on the base plate when you rest.

4. For fish or main courses → use your knife and fork correctly.

5. When you rest → place your knife and fork at the 3:40 o'clock position.

6. When you're finished → place your knife and fork at the 6:50 o'clock position (UK), 3:40 o'clock (USA), or 3:15 o'clock

7. For dessert → use your fork and spoon according to the same rules.

8. Never put used cutlery back on the table.

kelas: XII Perhotelan 2

no absen: 19

Goal:

To guide proper use and placement of cutlery during a formal multi-course meal using classic British dining etiquette.

Materials:

1.full set of cutlery (soup spoon, fish knife & fork, main course knife & fork, dessert spoon & fork)

2.napkin

3.plates for each course

4.table setting (following British formal layout)

Steps:

1.first, place the napkin neatly on your lap before the meal begins.

2.start using the outermost cutlery and work your way in with each course.

3.for the soup course, hold the spoon in your right hand, scoop the soup away from you, and sip from the side of the spoon. Rest the spoon at 6 o'clock when pausing.

4.for the fish course, hold the knife and fork like usual. When resting, position them at 3:40; when finished, place them together at 6:30 on the plate.

5.for the main course, place your index finger down the back of the knife, not like holding a pen. Resting position is 3:40, and finished position is 6:30.

6.for the dessert course, use both fork and spoon. Rest at 3:40, and finish at either 6:30, 4:20 (American style), or 3:15 (European style).

7.Finally, never place used cutlery back on the table once it’s dirty.

clas:12 perhotelan 2

Procedure Text: How to Use and Hold Cutlery Correctly

Goal

To guide diners in the proper way of holding, using, and placing cutlery so they appear polite, neat, and confident at the dining table, especially during formal occasions.

Materials Needed

Fork (placed on the left side of the plate)

Knife (placed on the right side of the plate, blade facing the plate)

Spoon (if required)

Napkin

Steps

1. Table Setting Awareness

Identify the position of your cutlery: the fork is always on the left, the knife and spoon are on the right.

The blade of the knife must face towards the plate for safety and etiquette.

Use the cutlery from the outside in, according to the course being served.

2. Holding the Knife

Grasp the knife with your dominant hand.

Place your index finger along the top edge of the knife for control.

The handle rests comfortably in your palm, with the thumb and fingers gripping gently but firmly.

Keep the wrist relaxed, avoiding stiff or exaggerated movements.

3. Holding the Fork (Continental/European Style)

Hold the fork in your non-dominant hand (usually the left).

The tines of the fork should face downwards when cutting food.

Place your index finger along the back of the fork to steady it.

The rest of the handle should rest naturally against the palm.

4. Cutting Food

Use the knife to cut small, bite-sized pieces of food.

Apply gentle pressure; avoid hacking or sawing aggressively.

The fork should hold the food firmly in place with the tines pointing downward.

5. Eating the Food

In Continental Style: After cutting, lift the food directly to your mouth with the fork in your left hand, tines still down.

In American Style: After cutting, place the knife on the plate and switch the fork to your right hand, turning the tines upward to eat.

Both styles are acceptable, but the European method is smoother and avoids switching hands.

6. Resting Position of Cutlery

If you pause during your meal, place your fork and knife in an inverted V shape (like the hands of a clock at 4:20) with the tips resting on the plate.

This indicates to the waiter that you are not finished yet.

7. Finished Position of Cutlery

To show you have completed your meal, place the fork and knife parallel to each other on the plate, pointing to the bottom right corner (like 6:30 on a clock).

The handles rest neatly at the rim of the plate, not hanging off.

8. Additional Etiquette Rules

Never lick, bite, or wave your cutlery in the air.

Do not rest used cutlery back on the table or on the napkin.

Keep elbows off the table while cutting and eating.

Always wait for the host or everyone at the table to be served before starting to eat.

Sit upright and eat quietly without making unnecessary noise.

clas:12 perhotelan 2

Procedure Text: How to Use and Hold Cutlery Correctly

Goal

To guide diners in the proper way of holding, using, and placing cutlery so they appear polite, neat, and confident at the dining table, especially during formal occasions.

Materials Needed

Fork (placed on the left side of the plate)

Knife (placed on the right side of the plate, blade facing the plate)

Spoon (if required)

Napkin

step

1. Table Setting Awareness

Identify the position of your cutlery:

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

The blade of the knife must face towards the plate for safety and etiquette.

Use the cutlery from the outside in, according to the course being served.

2. Holding the Knife

Grasp the knife with your dominant hand.

Place your index finger along the top edge of the knife for control.

The handle rests comfortably in your palm, with the thumb and fingers gripping gently but firmly.

Keep the wrist relaxed, avoiding stiff or exaggerated movements.

3. Holding the Fork (Continental/European Style)

Hold the fork in your non-dominant hand (usually the left).

The tines of the fork should face downwards when cutting food.

Place your index finger along the back of the fork to steady it.

The rest of the handle should rest naturally against the palm.

4. Cutting Food

Use the knife to cut small, bite-sized pieces of food.

Apply gentle pressure; avoid hacking or sawing aggressively.

The fork should hold the food firmly in place with the tines pointing downward.

5. Eating the Food

In Continental Style: After cutting, lift the food directly to your mouth with the fork in your left hand, tines still down.

In American Style: After cutting, place the knife on the plate and switch the fork to your right hand, turning the tines upward to eat.

Both styles are acceptable, but the European method is smoother and avoids switching hands.

6. Resting Position of Cutlery

If you pause during your meal, place your fork and knife in an inverted V shape (like the hands of a clock at 4:20) with the tips resting on the plate.

This indicates to the waiter that you are not finished yet.

7. Finished Position of Cutlery

To show you have completed your meal, place the fork and knife parallel to each other on the plate, pointing to the bottom right corner (like 6:30 on a clock).

The handles rest neatly at the rim of the plate, not hanging off.

8. Additional Etiquette Rules

Never lick, bite, or wave your cutlery in the air.

Do not rest used cutlery back on the table or on the napkin.

Keep elbows off the table while cutting and eating.

Always wait for the host or everyone at the table to be served before starting to eat.

Sit upright and eat quietly without making unnecessary noise.

Procedure Text: How to Use and Hold Cutlery Correctly Goal To guide diners in the proper way of holding, using, and placing cutlery so they appear polite, neat, and confident at the dining table, especially during formal occasions. Materials Needed Fork (placed on the left side of the plate) Knife (placed on the right side of the plate, blade facing the plate) Spoon (if required) Napkin step

1. Table Setting Awareness Identify the position of your cutlery: the fork is always on the left, the knife and spoon are on the right. The blade of the knife must face towards the plate for safety and etiquette. Use the cutlery from the outside in, according to the course being served.

2. Holding the Knife Grasp the knife with your dominant hand. Place your index finger along the top edge of the knife for control. The handle rests comfortably in your palm, with the thumb and fingers gripping gently but firmly. Keep the wrist relaxed, avoiding stiff or exaggerated movements.

3. Holding the Fork (Continental/European Style) Hold the fork in your non-dominant hand (usually the left). The tines of the fork should face downwards when cutting food. Place your index finger along the back of the fork to steady it. The rest of the handle should rest naturally against the palm.

4. Cutting Food Use the knife to cut small, bite-sized pieces of food. Apply gentle pressure; avoid hacking or sawing aggressively. The fork should hold the food firmly in place with the tines pointing downward.

5. Eating the Food In Continental Style: After cutting, lift the food directly to your mouth with the fork in your left hand, tines still down. In American Style: After cutting, place the knife on the plate and switch the fork to your right hand, turning the tines upward to eat. Both styles are acceptable, but the European method is smoother and avoids switching hands.

6. Resting Position of Cutlery If you pause during your meal, place your fork and knife in an inverted V shape (like the hands of a clock at 4:20) with the tips resting on the plate. This indicates to the waiter that you are not finished yet.

7. Finished Position of Cutlery To show you have completed your meal, place the fork and knife parallel to each other on the plate, pointing to the bottom right corner (like 6:30 on a clock). The handles rest neatly at the rim of the plate, not hanging off.

8. Additional Etiquette Rules Never lick, bite, or wave your cutlery in the air. Do not rest used cutlery back on the table or on the napkin. Keep elbows off the table while cutting and eating. Always wait for the host or everyone at the table to be served before starting to eat. Sit upright and eat quietly without making unnecessary noise.

Class : XII Perhotelan 2

Absent No : 07

Goal

To understand how to hold, use, and arrange tableware properly.

Material

1. Napkin

2. Tableware (fork, knife, spoon)

3. Plate

Steps

1. Preparing the Tableware

Place the knife on the right side of the plate.

The fork should be on the left side of the plate (the blade of the knife can face upward or downward depending on the rule).

If needed, place the spoon on the right side of the knife.

2. How to Hold the Tableware

• Fork : Hold it lightly, with the index finger resting on the back of the fork, while the thumb supports the side.

• Knife : Place the handle in the palm of your hand, with the index finger along the back edge of the knife for control.

3. Cutting and Eating Techniques

A. Continental Style (European)

The knife is held in the right hand to cut food.

The fork remains in the left hand to bring food to the mouth without switching hands.

B. American Style

Use both the knife and fork to cut the food.

After cutting, put the knife down.

Move the fork to the dominant hand to eat.

4. Using a Soup Spoon

Hold the spoon with your right hand.

Tilt the bowl slightly away from you.

Sip the soup from the side of the spoon, not from the tip.

5. Table Manners

Sit upright and avoid putting your elbows on the table.

Do not speak while there is food in your mouth.

Avoid making noises while eating.

Do not touch food with your fingers unless necessary.

6. Indicating a Pause

Place the knife and fork crossed on the plate to show that you are not finished eating.

7. Indicating You Have Finished Eating

Place the knife and fork parallel at the 6 o’clock or 4 o’clock position on the plate, with the fork’s tines facing upward.

Place the napkin neatly on the left side of the plate.

kelas : XII PH 2

Absen : 20

Goals:

To guide someone on how to correctly use, hold, and position cutlery so that dining looks polite, neat, and proper, especially in formal settings.

Materials :

Fork (placed on the left side of the plate)

Knife and spoon (placed on the right side of the plate)

Napkin

Soup spoon

Fish cutlery (knife and fork)

Main course knife and fork

Dessert cutlery (small fork and spoon)

Steps

1. Table Setting

Fork on the left, knife and spoon on the right. Use cutlery from the outside in with each course.

2. Napkin Placement

Place the napkin on your lap before eating. Use it to dab your mouth gently, and put it back on the table when finished.

3. Soup Course

Hold the soup spoon in your right hand. Scoop away from yourself and sip from the side of the spoon.

Rest position: Spoon placed diagonally at “6 o’clock” on the underplate.

Finished position: Spoon left in the bowl or underplate, never on the table.

4. Fish Course

Use fish knife and fork as regular cutlery.

Rest/finished positions: Same as main cutlery.

5. Main Course (Knife & Fork)

Hold the knife with the index finger on top, fork in the left hand.

Rest position: Knife and fork crossed at “3:40.”

Finished position: Knife and fork parallel at “6:30” in the center.

6. International Variations

USA: Finished position at “4:20.”

Europe: Finished position at “3:15,” fork tines down.

7. Dessert Course

Use small fork and spoon.

Rest position: 3:40.

Finished position: 6:30, 4:20, or 3:15 depending on style.

8. General Etiquette

Never return cutlery to the table once used.

Start with the outermost utensils.

Maintain good posture and polite table manners.

Avoid noise from cutlery against the plate.

Kelas: XII PERHOTELAN 2

No. Absen: 24

1. Goal

The goal of this procedure is to explain how to use and hold cutlery correctly. Proper use of cutlery shows good table manners, helps you eat comfortably, and makes dining more polite and enjoyable whether at home, in restaurants, or at formal events.

2. Materials

To practice and perform this procedure, you will need:

A fork (used for holding or picking up food)

A knife (used for cutting food into smaller pieces)

A spoon (used for soup, rice, or dessert)

A plate of food to practice with

A dining table or flat surface

3. Steps

1. Sit properly at the table. Sit upright and comfortably with both feet on the floor. Place your napkin on your lap if provided.

2. Hold the fork and knife correctly.

Place the fork in your left hand with the prongs facing down.

Place the knife in your right hand with the blade facing the plate.

Hold them gently but firmly, similar to holding a pen, not like gripping a hammer.

3. Cut the food. Use the knife to cut food into small, bite-sized pieces while holding it steady with the fork. Cut only one or two pieces at a time, not the whole plate at once.

4. Eat with the fork.

In Continental/European style, keep the fork in your left hand and bring the food to your mouth with the prongs facing down.

In American style, after cutting, place the knife on the plate, switch the fork to your right hand (prongs facing up), and bring the food to your mouth.

5. Use the spoon when needed. Hold the spoon in your right hand when eating soup, rice, or dessert. For soup, scoop the liquid away from yourself and sip gently from the side of the spoon.

6. Pause and rest your cutlery properly. If you are taking a break, place the knife and fork in an inverted “V” shape on the plate with the tips touching.

7. Show that you have finished. When you are done eating, place the knife and fork side by side diagonally on the plate, usually in the 4 o’clock position. This signals to the waiter that you have finished your meal.

8. Avoid bad manners. Do not wave cutlery in the air, point with it, or place it directly on the table once you have started eating.

1. To teach how to hold and use tableware (fork, knife, spoon, etc.) properly and according to dining etiquette.

2. To create a professional and confident impression during formal dining situations.

Materials

•Standard cutlery:

Fork

Knife

(Optional) Spoon — depending on the meal

•A table with a neat placemat or table setting

Steps

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

Make sure your hands are comfortable holding each utensil (the fork for picking up food, the knife for cutting).

2. Place your thumb on the top of the handle, and your index finger on the side or base of the handle — this gives better control.

3. When cutting, angle the knife slightly downwards and cut gently towards yourself in a controlled manner.

4. To lift the food, use the fork in your left hand — hold it firmly to keep balance while bringing food to your mouth.

5. When taking a short break (resting), cross your knife and fork on the plate. This shows you are not finished, but only pausing.

6. When finished eating, place the knife and fork parallel to each other on the side of the plate — this indicates that you are done.

Purpose

To explain the correct way of holding and using cutlery (fork, knife, spoon) according to table manners so that one appears polite and professional while dining.

Tools and Materials

Fork

Knife

Spoon (soup and dessert spoon if available)

Plate and glass

Steps

1. Start with the outermost cutlery

Use cutlery from the outside in, following the sequence of dishes: appetizer, main course, then dessert.

2. How to hold a fork and knife

American style: Hold the knife in your right hand to cut, then set it down after cutting. Switch the fork to your right hand to eat.

Continental (European) style: Hold the fork in your left hand and the knife in your right hand throughout the meal, with the fork facing down.

3. Using the spoon for soup or liquid dishes

Hold the soup spoon comfortably; sip from the side of the spoon slowly to avoid spilling.

4. Avoiding misuse of the knife

Knives are only for cutting food (such as meat or fish); do not use them to scoop food or push food around the plate.

5. How to eat with a fork

Avoid stabbing food harshly; use the fork gently. For soft food, the fork alone may be sufficient to cut without using a knife.

6. Signaling that you have finished eating

After finishing your meal, place the knife and fork parallel on the plate at the “4 o’clock” position.

If you are only pausing, cross the utensils on the plate.

7. Using the glass correctly

Hold a wine glass by the stem so the temperature of the drink does not change. Drink slowly and without making loud noises.

8. Using the napkin

Place the napkin on your lap as soon as you sit down. Use it to gently dab your hands or mouth. After dining, place it to the left of the plate, not on the chair.

Reinforcement

By following the above procedure, you will be able to use cutlery properly according to table manners, creating a polite and professional impression when dining at formal events or official banquets.

Never start eating before the host or senior person gives the signal.

Material

To follow the etiquette, you need the following items:

1. Table setting

Forks on the left side.

Knives and spoons on the right side.

Nothing is placed above the setting.

2. Napkin (to be placed on the lap before starting).

3. Cutlery for each course

Soup spoon (right hand use).

Fish knife and fork.

Main course knife and fork.

Sweet course fork and spoon.

4. Plate settings (with the clock-face method used to show cutlery positions).

Steps

1. Preparation before eating

Place the napkin neatly on your lap.

Begin with the cutlery placed on the outermost side and move inward with each new course.

2. Soup Course

Hold the soup spoon in the right hand.

Scoop the soup away from yourself, not towards you.

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

Resting position: Place the spoon just under the soup plate, angled at six o’clock on the base plate.

3. Fish Course

Hold the fish knife and fork just like normal cutlery.

Follow the same etiquette rules for resting and finished positions as with the main course.

4. Main Course

Hold the knife correctly with your index finger down the handle (not like a pen).

Resting position: Knife and fork are placed at 3:40 on the plate, as if they were clock hands.

The bridge of the fork should rest over the blade of the knife.

Finished position: Cutlery is placed together at 6:30 on the plate.

International Variations:

United Kingdom: 6:30 position.

United States: Slight angle at 4:20 to signal you are finished.

Europe: Cutlery closer to 3:15 with the fork tines facing down.

5. Sweet Course (Dessert)

Use both a fork and a spoon for dessert.

Resting position: Place them at 3:40 on the plate.

Finished position: You may place them at 6:30, 4:20, or 3:15, depending on the custom you are following.

6. Important Rule

Once a piece of cutlery is used and becomes dirty, it should never be placed back on the table.

To explain how to hold cutlery and the correct position of cutlery.

Materials:

1. Cutlery (fork,spoon,knife)

2.plates,bowl

3.napkins

4.serving utensils

Steps:

1.prepare a napkin and place it on your lap

2.First, how to eat soup. Hold the spoon with your right hand and point it outward, then eat the soup from the side, after pausing place the spoon on the base of the soup, pointing it at 6 o'clock.

3.Then,for cutlery. Hold the knife and fork, during a break place the knife and fork at 3.40 with the fork resting on top of the knife, when finished position it at 6.30.

4.Next, for the international variant in the united States after finishing place the cutlery on the plate pointing it at 4.20. while in Europe, the cutlery is placed closer to 3.15 with the fork tip facing down.

5.After that,for sweet dishes use the spoon and fork.during a break the spoon and fork are positioned at 3.40 after finishing position them at 6.30, 4.20,or 3.15

6.Finally, if a piece of dirty cutlery is found.never return it to the table.

Nama:Adinda Dewi Ratnawati

Kelas: XII perhotelan 2

Absen: 01

Kelas: Xll perhotelan 2

No.absen:15

Goal

to informa someone how to use, hold, and position cutlery correctly so that dining looks polite, neat, and proper, especially in formal settings.

Materials

fork on the left, knife and spoon on the right.

Napkin .

Soup spoon.

Fish cutlery.

Main course knife and fork.

Dessert cutlery (small fork and spoon).

Steps

1. Table Setting

Fork on the left, knife and spoon on the right.

Start using cutlery from the outside and work inward with each course.

2. Napkin Placement

Place the napkin neatly on your lap before beginning the meal.

3. Soup Course

Hold the soup spoon in the right hand.

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

Rest position: spoon placed diagonally on the underplate at the “6 o’clock” position.

4. Fish Course

Use fish cutlery like a regular knife and fork.Rest and finished positions are the same as with main cutlery.

5. Main Course (Knife & Fork)

Hold the knife properly, pressing with the index finger on top (not like a pen).Rest position: knife and fork placed at “3:40” (crossed, fork resting on knife).

Finished position: knife and fork parallel at “6:30” in the center of the plate.

6. International Variations

USA: finished position at “4:20”.

Europe: finished position at “3:15” with fork tines down.

7. Dessert Course

Use dessert fork and spoon.

Rest position: 3:40.

Finished position: 6:30, 4:20, or 3:15 depending on style.

8. General Etiquette

Once cutlery is used, do not place it back on the table.

Always use the outermost cutlery first, moving inward with each dish.

Maintain polite posture and neat dining manners.

To explain all you need to know about cutlery how to hold use and position.

Materials:

1.cutlery (fork,spoon,knife)

2.plates, bowl

3.napkins

4.serving utensils

Steps:

1.prepare a napkin and place it on your lap

2.First, how to eat soup. Hold the spoon with your right hand and point it outward, then eat the soup from the side, after pausing place the spoon on the base of the soup, pointing it at 6 o'clock.

3.Then,for cutlery. Hold the knife and fork, during a break place the knife and fork at 3.40 with the fork resting on top of the knife, when finished position it at 6.30.

4.Next, for the international variant in the united States after finishing place the cutlery on the plate pointing it at 4.20. while in Europe, the cutlery is placed closer to 3.15 with the fork tip facing down.

5.After that,for sweet dishes use the spoon and fork.during a break the spoon and fork are positioned at 3.40 after finishing position them at 6.30, 4.20,or 3.15

6.Finally, if a piece of dirty cutlery is found.never return it to the table.

Nama : Anisa Wulan Pertiwi

Kelas : XII Perhotelan 2

Absensi : 4

Goal

to informa someone how to use, hold, and position cutlery correctly so that dining looks polite, neat, and proper, especially in formal settings.

Materials

fork on the left, knife and spoon on the right.

Napkin .

Soup spoon.

Fish cutlery.

Main course knife and fork.

Dessert cutlery (small fork and spoon).

Steps

1. Table Setting

Fork on the left, knife and spoon on the right.

Start using cutlery from the outside and work inward with each course.

2. Napkin Placement

Place the napkin neatly on your lap before beginning the meal.

3. Soup Course

Hold the soup spoon in the right hand.

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

Rest position: spoon placed diagonally on the underplate at the “6 o’clock” position.

4. Fish Course

Use fish cutlery like a regular knife and fork.Rest and finished positions are the same as with main cutlery.

5. Main Course (Knife & Fork)

Hold the knife properly, pressing with the index finger on top (not like a pen).Rest position: knife and fork placed at “3:40” (crossed, fork resting on knife).

Finished position: knife and fork parallel at “6:30” in the center of the plate.

6. International Variations

USA: finished position at “4:20”.

Europe: finished position at “3:15” with fork tines down.

7. Dessert Course

Use dessert fork and spoon.

Rest position: 3:40.

Finished position: 6:30, 4:20, or 3:15 depending on style.

8. General Etiquette

Once cutlery is used, do not place it back on the table.

Always use the outermost cutlery first, moving inward with each dish.

Maintain polite posture and neat dining manners.

kelas: XII Perhotelan 2

Absen: 25

explain the steps or arrangement for holding cutlery and the correct and proper eating position

Materials

1. plates,bowl

2. napkins

3. cutlery (fork,spoon,knife)

4. serving utensils

Steps

1. Place the fork on the left side of the plate, and the knife on the right side facing inwards.

2. How to hold a fork Hold the handle of the fork from Mrs. Javi Lan's left hand on the top of the fork. Mrs. Jan can touch the top of the handle from the other hand, hold the bottom part, giai the fork facing the ballwan in the vertical or American style.

3. How to Win Asan, Hold the knife handle with the back of the blade, the middle finger is held firmly so that it is not stiff.

4. Slicing and cutting food, use a knife in your right hand to cut food. Use a fork in your right hand to cut food.

5. Food with a cendolo in the fup pergang with the right hand pointing outwards then eat the soup from the side felelah berhens, place the Sendo at the bottom of the fup at 6 o'clock.

6. ferabhis, If you find a dirty Deraluatern Makan, Do not return the meal to the table.

Nama:Shevi Cahya Ramadani

Kelas :XII Perhotelan 2

Absen:27

kelas: XII perhotelan 2

no: 11

1. Goal

To explain the correct way of holding, using, and positioning cutlery in a classic British table setting.

2. Material

• Cutlery (forks, knives, spoons)

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

• Napkin

• Classic British table setting

3. Steps

1. Initial placement of cutlery
   

   • Forks on the left.

   • Knives and spoons on the right.

   • Nothing placed above the setting.

   • Use cutlery from the outside and work your way in.

2. 
   

3. Napkin use
   

   • Place the napkin on your lap before starting the meal.

4. 
   

5. First course (soup)
   

   • Hold the soup spoon in the right hand.

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

   • Resting position: spoon angled at 6 o’clock on the base plate.

6. 
   

7. Fish course
   

   • Hold fish knife and fork like a normal knife and fork.

   • Resting and finished positions are the same as for the main course.

8. 
   

9. Main course
   

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

   • Resting position: cutlery at 3:40, fork resting over the knife.

   • Finished position: cutlery at 6:30.

   • International variations:
     

     • USA: at 4:20.

     • Much of Europe: at 3:15, fork tines facing down.

   • 
     

10. 
    

11. Sweet course (dessert)
    

    • Use both a fork and a spoon.

    • Resting position: at 3:40.

    • Finished position: at 6:30, 4:20, or 3:15 depending on custom.

12. 
    

13. General rule
    

    • Once cutlery is dirty, it must never go back on the table.

14.