To show the proper and elegant way of holding and using fork and knife according to European dining etiquette.

●Materials/Tools:

○Knife

○Fork

○butter knife

○dinner fork

○soup spoon

○dinner knife

○dinner plate

○fish knife

●Steps:

1. Hold the knife in your dominant hand (right hand). Place the handle in your palm, with fingers gently gripping it and your index finger resting along the top.

2. Hold the fork in your non-dominant hand (left hand) in the same way as the knife.

3. Flip both utensils so the handles sit firmly in your palms, with index fingers resting flat along the top for better control.

4. When cutting food, use the knife to cut and the fork to hold the food in place.

5. After cutting, bring the food directly to your mouth using the fork (still in the left hand) with the tines facing down.

6. Keep the knife in your right hand throughout—do not switch the fork to the other hand.

7. Use smooth, controlled movements and avoid gripping the utensils too tightly.

●Result:

By following these steps, you can eat politely and elegantly, showing good table manners in European style dining.

Name: Darrel Ferdinan Prasetyo

Class: Xll Perhotelan 3

Materials:

1. Dinner Plate

2. Dessert Plate

3. Fish Plate

4. Soup Plate

5. Butter Knife

6. Fish Knife

7. Fish Knife

8. Dinner Knife

9. Dinner Fork

10. Fish Fork

11. Soup spoon

12. Dessert Spoon

Steps:

1. First, prepare your table setting. Arrange the plate in the center, then place the fork to the left of the plate, and the knife and spoon to the right—making sure the knife's blade faces inward. Fold the napkin neatly and set it to the left of the fork.

2. Then, when the meal is served, serve each dish in proper order. As you dine, mix the correct actions with your cutlery—hold the fork in your left hand and the knife in your right (Continental style), using the knife to cut and the fork to bring food to your mouth. If you're using the American (zig-zag) style, you may switch the fork to your dominant hand after cutting.

3. Next, focus on using the correct utensil for each course. Use spoon for soup, fork for solid items, and so on. After finishing each course, place your used cutlery on the plate at the 4-o'clock position to signal that you're done.

4. After that, once the meal concludes, clean up your dining area. Place the cutlery neatly on the plate, loosely fold the napkin and set it to the left, then prepare to clear the table.

5. Finally, complete the etiquette routine by removing all items from the table used utensils, plates, napkin and clean them or send them for washing. This completes the dining cycle with grace and respect.

Nama: Juwita Saputri

Kelas: XII Perhotelan 3

No absen: 15

•Goal

To provide a quick and speedy guide on how to properly hold, use, and position cutlery-namely, the fork, knife, and spoon-for improved dining etiquette and efficiency.

• Material

1.Fork

2.Knife

3.spoon (plus implied plate, hand positioning)

4.plate (white)

5.wooden table surface

6.napkin

• Steps

1. Hold fork in left hand, knife right-palm up, index finge aligned, then flip hands downward.

2. Don't grup knife like a pen.

3. Use fork to push food onto spoon ; eat from spoon.

4. Hold soup spoon facing 9 O'clock ; push away from you.

5. For fork-only dishes, hold fork in dominant hand with tines up.

NAMA : SADIAH MAULA

KELAS : XII PERHOTELAN 3

NO. : 26

MAPEL : BAHASA INGGRIS

Kelas: XII Perhotelan 3

Mapel: Bahasa inggris

No absen: 35

Goal :

To provide a quick and speedy guide on how to pro perly hold, use and position cultery-namely, the fork, knife and spoon-for improved dining etiavette and efficiency

Materials :

1.cutlery - knife-dinner knife,butter knife.

- fork -dinner fork,salad fork and pastry fork.

-spoon -soup spoon,teaspoon.

2.plates -dinner plate, bread plate.

3.other dinning table equipment

-tablecloth / placemat

-napkin

-glassware (water glass,wine glass)

Tips :

step 1 -Hold fork in left hand,knife right- palm up,index finge aligned,then flip hands downward

step 2 -Dont grip knife like a pen

step 3 -Use fork to push food onto spoon; eat from spoon

step 4 -Hold soup facing 9 o’clock ;push away from you

step 5 -For fork-only dishes,hold fork in dominant hand with tines up.

nama : yovita anez amelia

no: 33

kelas: XII perhotelan 3

tittle:

how to use and hold cutlery

goal :

To learn the correct way of holding, using, and positioning cutlery during a meal, following classic British table manners.

materials:

• Forks

• Knives

• Spoons (including soup spoon)

• Napkin

• Plate (with base plate)

steps :

1. first

   place the forks on the left side of the plate, and the knives and spoons on the right. Put the napkin on your lap before eating.

2. then

   the first course (soup), hold the soup spoon in your right hand, scoop the soup away from you, and sip from the side of the spoon closest to you. Rest the soup spoon at six o’clock on the base plate.

3. next

   use fish cutlery like a normal knife and fork. Hold the knife properly with your finger down (not lifted). When resting, place the cutlery at 3:40, and when finished, place it at 1:30.

4. after that

   be aware of international variations: in the USA, cutlery is placed at 4:20 when finished, and in much of Europe, at 3:15 with fork tines facing down.

5. and finally

   for the dessert (sweet course), use both fork and spoon. The resting position is at 3:40, and the finished position may be 6:30, 4:20, or 3:15 depending on convention. Remember, once cutlery is dirty, it must never go back on the table.

   
   

   
   

   
   

   
   

   
   

   
   

Materials:

1. Fish fork

2.dinner fork

3.salad fork

4.dinner plate

5.soup bowl

6.soup spoon

7.fish knife

8.dinner knife

9.butter knife

10.dessert plate

Steps:

1.Pick up the knife

Hold the knife in your dominant hand.Grib it gently between your trumb and index finger,with your middle finger supporting the underside of the handle.

2.Pick up the fork

Hold the fork in your non dominant hand.Grib it the same way as the knife,with your trumb and index finger guiding,and middle finger below

3.Positioning the cutlery when not in use

•Rest the fork on the plate with its tines facing down

•Place the knife along side the fork,blade facing inward toward the food

4.Cutting food

Use the knife in your dominant hand cut the food by moving it gently back and forth.the food Steady with the fork

5.Switching Hands

Traditionally,the British style keeps the knife and fork in the same hands throughout theeal.avoid switching.

6.Resting and finishing position

•Resting: make an inverted V with the fork and knife on the plate

•Finished: place knife and fork parallel at the bottom right side of the plate,fork above the knife

Nama: irhas agil arianto

Kelas: 12 perhotelan 3

Kelas :Xll Perhotelan 3

No.absen :13

Goal : To show how to properly hold and use cutlery so that you can eat politely and elegantly at the dining table

Materials:

1.Dinner plate

2.Side plate

3.Napkin

4.Dinner knife

5.Fish knife

6.Soup spoon

7.Dessert spoon

8.Dinner fork

9.Fish fork

10.Salad fork

11.Butter knife

12.Water glass

13.Wine glass

14.Salt & pepper pot

Steps :

1.Prepare the dining table by arranging the plate, cutlery, glass, and napkin neatly.

2.Fold the napkin carefully and place it on your lap before you begin eating.

3.Arrange the fork in your left hand and the knife in your right hand with a gentle grip.

4.Prepare the food by cutting it slowly with the knife while holding it steady with the fork.

5.Mix the food gently with the fork if it needs to be combined, for example salad or rice.

6.Serve the food to your mouth politely using the fork or spoon. Do not make noise while eating.

7.If you pause, arrange your fork and knife in a V-shape on the plate to signal that you are not finished yet.

8.When you finish, clean the plate by placing the fork and knife side by side in the center of the plate.

9.Finally, fold the napkin again and leave it neatly on the table.

Class: XII APH 3/07

-Title: How To Use and Hold Cutlery

-Goal:

To teach the proper and polite way of holding and using cutlery (knife, fork, spoon) in formal dining, following etiquette standards.

-Materials:

•Dinner knife

•Dinner fork

•Soup spoon

• Dessert fork

• Dessert spoon

-Steps:

1. Place the fork in the left hand and the knife in the right hand (assuming right-handed).

2. Rest the handle of the cutlery in the palm, then close your fingers around it.

3. Turn (flip) the cutlery so the prongs of the fork and the blade of the knife face down, ready to use.

4. Place the index finger along the handle for control, but not too for onto the blade or fork head.

5. Keep movements neat and efficient; avoid holding the knife like a pen or gripping awkwardly.

Kelas :Xll Perhotelan 3

No.Absen : 27

Goal: This video aims to demonstrate correct manners and techniques for holding and using cutlery (like forks and knives).

Materials :

1.Fork

2.Knife

3.Spoon

4.Plate

Steps:

1.Wash hands & sit upright

2.Place the napkin on your lap

3 Know the setup (fork on the left / knife on the right)

4.Grip (Continental/European)

5.Stabilize and cut

6.Eat (Continental)

7.Alternative (American)

8 Spoon and soup

9.Bread: tear small, butter only that piece

10.Resting: fork and knife in “V”

11.Finished: fork and knife parallel

12.Napkin on left side when done

Materials :

1. Butter Knife

2. Appetizer Fork

3. Fish Fork

4. Dinner Fork

5. Soup Spoon

6. Soup Plate

7. Dessert Spoon

8. Dinner Knife

9. Fish Knife

10. Dinner Plate

11. Fish Plate

12. Dessert Plate

Steps :

First, place the napkin neatly on your lap before starting meal. This is a sign of good table manners and Cleanlines.

Then, begin using the cutlery from outermost set and move inward as each course is served.

Next, hold the knife in your right hand and the fork in your left hand properly, ensuring that they are used in a neat and comfortable way. When you pause durung eating, rest the knife and fork on the plate in an open position to indicate that you are not yet finished.

After finishing the meal, place the knife and fork side by side in the middle of the plate to signal that you're done.

Finally, remember that any cutlery that has already been used must not be placed back on the table, but should remain on the plate.

Nama : Gilang Ramadani (8)

Kelas : XII PERHOTELAN 3

Materials:

1. Butter knife

2. Fish fork

3. soup spoon

4. Dinner fork

5. Dinner plate

6. Salad fork

7. Napkin

8. Dessert spoon

9. Dessert plate

10. Soup plate

11. Fish knife

12. Fish plate

13. Dinner knife

    
    

Steps:

1. Place a napkin on your lap before starting to eat, so that your clothes stay clean.

2. The first course is soup, conventionally it's held in the right, the soup spoon is directed from the top to the edge of the plate and then up, then eat the soup from the side of the spoon, when you have finished enjoying the soup, place the soup spoon at six o'clock

3. Next, fish cutlery we hold these just like a normal knife and fork, the resting and finishing positions are the same as with any knife and fork

4. To enjoy the main course, place your fingers under the back of the fork and the back of the knife, when finished put the cutlery at 6:30 on the place (each country has its own placement)

5. Next to enjoy the sweet course, usually we have to use a fork and spoon, and the rules for using them are when taking a break put it at 3:14, when finished put it at 6:30 or 4:20 or 3:15

Class : XII Perhotelan 3/17

-Title : how to use and hold cutter

• Goal = this is video purpose to use and hold cuttefy (knife dan fork) correctly,neatly and elegantly in the continental style,and to know how to place them in the "pause" and finished" positions for clear communication with waiting staff

• Material : • Dinner knife

  • Dinner fork

  • Soup spoon • Dessert fork • Dessert spoon

  • Steps :

• Wash hauds dan sit upright

• Place the napkin on your lap

• How the set up (fork onthe left/knife onthe right

• Grip (continental/European)

• Stabilize and cut

• cat (continental)

• Alternative (Americano)

• Spoon and soup

• Bread : tear small, butterfly that piece

• Resting : fork and knife in "V"

• Finished : Fork and knife paraflef

• Napkin left side when done

Materials:

1. Napkin

2. Butter knife

3. Soup plate/bowl

4. Soup spoon

5. Fish fork

6. Fish knife

7. Fish plate

8. Dinner fork

9. Dinner knife

10. Salad/appetizer fork

11. Dessert spoon

12. Dessert plate

Steps:

1.Soup cutlery

• First, hold the spoon soup in your right hand.

• Next, rest the handle lightly between your middle finger and thumb, with your index finger guiding the top.

• Then, dip the spoon into the soup and scoop away from yourself, bring the spoon to your mouth and sip from the side of the spoon closest to you, never from the tip.

2. Fish cutlery

• First, hold the fish fork in your left hand with the tines pointing downward and hold the fish knife in your right hand like a normal knife, but with a gentler grip.

• Then, the the fish knife to separate the delicate flesh of the fish and the fork in your left hand, tines down.

3. Dinner cutlery

• First, hold the fork in your left hand, prongs down, and hold the knife in your right hand with your index finger along the back of the knife blade (finger down the knife) do not hold it like a pen.

• Then, use the knife to cut food gently with controlled pressure, the fork holds the food in place and then lifts it to the mouth.

4.Dessert cutlery

• First, hold dessert spoon exactly like a soup spoon and hold the dessert fork like a dinner fork.

• If both are used together, the fork is in the left hand and the spoon in the right.

• Next, use the dessert spoon for soft desserts such as mousse, custard or ice cream, and use the dessert fork for pastries, cake or fruits.

• And when served together, the fork holds the dessert steady while the spoon cuts and lifts.

Materials:

1.Butter knife

2.salad forks & appetizer

3.Fish fork

4.Dinner fork

5.soup spoon

soup plate

6.Dessert spoon

7.Dinner knife

8.Fish knife

9.Dinner plate

10.Fish plate

Dessert plate

Steps:

1. Set the table. Place forks on the left, knives and spoons on the right, and put the napkin on your lap.

2. For soup, hold the spoon in your right hand, sip from the side, and rest the spoon inside the bowl when pausing.

3. For fish, use fork and knife like usual, with the same resting and finished positions.

4. For the main course, hold the knife with your finger on top. Place cutlery at 3:40 when resting and at 6:30 when finished.

5. For dessert, use both fork and spoon. Rest at

Nama: Ryan Indriyanto

kelas:xii perhotelan 3

no absen:25

MATERIALS :

1.Dinner fork

2.Dessert fork

3.Dessert spoon

4.Fish fork

5.Fish plate

6.Soup spoon

7.Dinner knife

8.Butter knife

9.Dessert plate

10.Dinner plate

STEP :

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

2.Place each utensil on your index finger, with the handle resting in your palm

3.Wrap your fingers around the handle and keep your index finger along the top for control

4.Turn the knife blade downward and fork prongs downward

5.Use the fork to hold the food firmly

6.Cut the food gently with a sawing motion using the knife

7.Bring the food to your mounth with the fork in your left hand

8.When pausing, place knife and fork in a v shape on the plate

9.When finished , place knife and fork parallel in the center of the plate, handles painting down

NAMA : Sefiana anggraeni

KELAS : XII perhotelan 3

ABSEN : 28

Kelas: XII APH3

No : 31

Judul : How to use and hold cutlery

Goal : To know the correc way to hold and use cutlery (knives,forks,spoons) according to standard dining etiquette

Materials :

1.Table set with knife,fork, spoon

2.plate

3.napkin

4.water goblet

steps :

1. first place the forks on the left side of the plate and the knives and spoon on the right. put napkin on your lap before eating

2. the first course is soup, take the soup spoon that is one outside right of the cutlery arrangement

3. then hold the soup spoon in your right hand. take the soup with a spooning motion away form the body, and then eat the soup form the side of the spoon closest to us

4. 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

5. next, use fish cutlery like a normal knife and fork. hold the knife properly with your finger down (not like open) when pesting, plate the cutlery at 3:40 and when finished place it at 6:30

6. after that, be aware of international variations in the USA cutlery will be placed at a slight angle at 4:20 to signal your finished, in much of europe the cutlery would actually go closer to 3:15 with the tines of the fork facing down

7. and finally, fork the dessert, use both a fork and a spoo and same rules apply when resting like zo at 3:40, when finished at 6:30 or 4:20 or 3:15 depending on convention, remember one cutrely is dirty, it must here go back on the table

Kelas : XII ph 3

Title :

How to use and hold cutlery

Purpose

The purpose of this lesson is to teach the correct way of holding and using cutlery (knife, fork, spoon) so that eating looks polite, neat, and proper, especially in formal dining situations.

• Materials

-The content covers:

A. Continental / European style: fork in the left hand (tines down), knife in the right hand; no switching hands after cutting.

B. American style: cut with knife and fork, then place the knife down and switch the fork to the dominant hand for eating.

C. Correct grip:

• Fork is held lightly with thumb and index finger near the top, not like a shovel.

• Knife is held with the handle resting in the palm, not like a pen.

D. Soup spoon etiquette: use the right hand, tilt the bowl slightly away, sip from the side of the spoon.

E. Signaling you are finished: place knife and fork together at the “6 o’clock” or “4 o’clock” position on the plate. Napkin goes on the left side of the plate.

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 (Continental / European style)

• Knife in right hand to cut food.

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

4. Cutting and eating (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.

2.Materials=Tolls=-Frok

-Knife

-Spoon

-Plate

Materials=-Food

3.Steps=-wash hounds and sit upright

-place the napkin on your lap

-know the set up (Fork on the left/knife on the right)

-Grip(centimental/European)

-stabilize and cut

-Eat(contivental)

-Alternative(Americano)

-spoon and soup

-bread:taer small,butteruly that piece

-Resting:Fork and knife in “V"

-finished:Fork and knife paralier

-napkin or left side when done

Name:Abdul Aziz Saputra

Class:12 APH 03

Number:01

2.Materials=Tools=-fork

-knife

-spoon

-plate

Materials=-food

3.Steps=-wash hounds and sit upright

-place the napkin on your lap

-know the set up(fork on the left/knife om the right)

-grip(centimental/european)

-Stabilize and cut

-Eat(contivental)

-alternative(americano)

-spoon and soup

-berad:taer small,butteruly that piece

-Resting:fork and knife in "V"

-finished:fork and knife paralier

-napkin or left side when done

Name: Ahmad Nur Yasin

Class: XII Perhotelan 3

Number: 2

•MATERIALS:

Tools: -fork

-knife

-spoon

-plate

Materials= food

•STEPS:

1. wash hands & sit up right

2. place the napkin on your lap

3. know the set up (fork on the left/knife on the right)

4. stabileze and cut

5. eat (continental)

6. alternative ( ice matcha)

7. spoon and soup

8. bread: tear small, butterfly that place

9. restig: fork and knife in "v"

10. finished: fork and knife parallel

11. napkin left side when done

Nama: julian nadeem carraro

Absen: 14

Kelas: xii perhotelan 3

Materials :

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 spoon

Steps

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

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

3. Take the cutlery from the outside and move inward for each course.

Soup Course

4. Hold the soup spoon in your right hand, scoop away from your body, and sip from the side.

5. When resting or finished, place the spoon at the 6 o’clock position.

Fish Course

6. Hold the fish fork in your left hand and the fish knife in your right hand.

7. Use the knife gently to separate the flesh.

8. When resting, place the fork and knife crossed at 3:40.

9. When finished, place the fork and knife parallel in the center of the plate.

Main Course

10. Hold the knife with your index finger straight along the handle, and use the fork in your left hand.

11. When resting, place the knife and fork at 3:40.

12. When finished, place them parallel at 6:30 (British), angled at 4:20 (American), or angled at 3:15 (European).

Dessert Course

13. Use the dessert fork and spoon.

14. When resting, place them at 3:40.

15. When finished, place them at 6:30 or follow the international variation.

Final Rules

1. When resting, cross the cutlery (X).

2. When finished, place them parallel (||).

3. Never put used cutlery back on the table; always place it on the plate.

Name : Cantika Cahyaning Lestari

Class : XII Perhotelan 3

No : 5

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 fork

10.fish plate

11.fish knife

12.dinner spoon

13.fish fork

STEPS :

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

2. Remember: fork on the left, knife and spoon on the right.

3. Use cutlery from the outside in, following each course.

•Soup Course

4. Hold the soup spoon in your right hand, scoop away, sip from the side.

5. Rest or finish: place the spoon at 6 o’clock.

•Fish Course

6. Hold fish fork (left) and fish knife (right).

7. Use the knife to separate flesh, not to cut hard.

8. Rest: cross at 3:40. Finish: parallel in the center of the plate.

•Main Course

9. Hold the knife with index finger straight, fork in left hand.

10. Rest: place knife and fork at 3:40.

11. Finish: 6:30 (British), 4:20 (American), or 3:15 (European).

•Dessert Course

12. Use dessert fork and spoon.

13. Rest: place them at 3:40. Finish: place them at 6:30 or variation.

•Signals & Final Rules

14. Crossed cutlery (X) = pause, parallel (||) = finished.

15. Never put used cutlery back on the table; always place it on the plate.

Name : Nina Agustina

Class : XII PERHOTELAN 3

No.: 22

Kelas XII perhotelan 3

● Title

How to use and hold cutlery

●Purpose

The purpose of this lesson is to teach the correct way of holding and using cutlery (knife, fork, spoon) so that eating looks polite, neat, and proper, especially in formal dining situations.

●Materials

The content covers:

A. Continental / European style: fork in the left hand (tines down), knife in the right hand; no switching hands after cutting.

B. American style: cut with knife and fork, then place the knife down and switch the fork to the dominant hand for eating.

C. Correct grip:

- Fork is held lightly with thumb and index finger near the top, not like a shovel.

- Knife is held with the handle resting in the palm, not like a pen.

D. Soup spoon etiquette: use the right hand, tilt the bowl slightly away, sip from the side of the spoon.

E. Signaling you are finished: place knife and fork together at the “6 o’clock” or “4 o’clock” position on the plate. Napkin goes on the left side of the plate.

●Steps

1. Holding the knife (in the right hand)

●Place the knife with the blade facing upwards across the palm of your right hand, resting on the index finger, with the handle filling the palm.

Then rotate the knife so the blade faces downwards, and rest your index finger along the handle.

2. Holding the fork (in the left hand)

●Do the same as with the knife: place the fork across the palm of your left hand-tines facing upwards-then rotate so the tines point downwards, with the index finger resting along the handle.

3. Other fingers

●The rest of your fingers wrap comfortably around the handle, ensuring a stable grip.

4. Using fork and spoon together

●Hold the fork in your left hand as above. Place the spoon between your thumb and index finger (in the right hand).

Use the fork to push food into the spoon. The food should be eaten with the spoon, not the fork.

5. Holding a soup spoon

●Hold the soup spoon in your dominant hand, angled at roughly "9 o'clock" (horizontally). Push the soup away from you, not towards yourself.

6. When using only a fork (e.g., risotto, pasta)

● Hold the fork in your dominant hand with the tines facing upwards.

The purpose to learn the correct way to hold, use, and position cutlery in a formal dining setting.

Materials:

1. Napkin

2. Soup plate

3. Soup spoon

4. Base plate

5. Fish plate

6. Fish knife

7. Fish fork

8. Main course plate

9. Main course knife

10. Main course fork

11. Dessert plate

12. Dessert spoon

13. Dessert fork

Steps

1. Step 1: Preparation

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

b. Always begin with the cutlery placed on the outside and work your way in for each course.

2. Step 2: For Eating Soup

a. Hold the soup spoon in your right hand.

b. Scoop the soup away from you, then sip from the side of the spoon.

c. When resting, place the spoon at 6 o’clock, on the base plate under the soup plate.

3. Step 3: For Fish Course

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

b. When resting position: place the cutlery at 3:40 (imagine the clock hands).

c. When finished position: place the cutlery at 6:30.

4. Step 4: For Main Course

a. Hold the knife with your finger down, not like a pen.

b. When resting, place knife and fork at 3:40. The fork should rest over the blade of the knife.

c. When finished, place the knife and fork at 6:30.

d. Note: In the USA, the finished position is at 4:20. In much of Europe, it is at 3:15 with fork tines facing down.

5. Step 5: For Dessert

a. Use both a fork and a spoon.

b. When resting, place the fork and spoon at 3:40.

c. When finished, place the fork and spoon at 6:30, or 4:20, or 3:15 depending on local custom.

6. Remember: once cutlery is used and becomes dirty, it should never be placed back on the table.

Name: Rheynada Aprila Stevany

Class: XII PH 3

No: 23

The purpose is to provide knowledge and guidance on formal dining etiquette, so that readers can use cutlery correctly and politely in formal situations.

materials :

1. Napkin

2. Base Plate

3. Soup Plate

4. Main course Plate

5. Dessert Plate

6. Soup Spoon

7. Main course Fork

8. Fish dinner Fork

9. Dessert Fork

10. Main course Knife

11. Fish dinner Knife

12. Dessert Spoon

step:

*Procedure for Using Cutlery in a Formal Table Setting*

*Step 1: Preparation*

- Ensure the cutlery is positioned correctly: fork on the left, knife and spoon on the right.

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

*Step 2: For Soup*

- Hold the spoon in your right hand.

- Scoop the soup away from you.

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

- When resting, place the spoon under the soup plate at the 6 o'clock position.

*Step 3: for fish course

- Hold the knife and fork correctly (not like holding a pen).

- When resting, place the knife and fork at the 3:40 position (fork bridge resting over the knife).

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

*Step 4 : for main course

- In the US, place the knife and fork at a slight angle at the 4:20 position to signal you are finished.i

- In Europe, place the knife and fork at the 3:15 position with the fork tines facing down.

*Step 5: for Desserts*

- Use both a fork and spoon.

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

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

Nama : Habibah Nurul Z.

Kelas : 12 PH 3

Absen : 9

Materials:

1. butter knife

2. salad fork & appetizer fork

3. fish fork

4. dinner fork

5. soup spoon

6. soup plate

7. dessert spoon

8. dinner knife

9. dinner plate

10. fish knife

11. fish plate

12. dessert plate

Steps:

1. Place your napkin on your lap before you start eating, so that your clothes stay clean

2. Table setting and initial preparition

   a. forks are placed on the left side, while knives and spoons are on the right side.

   b. No cutlery should be placed on the plate

   c. always use the cutlery from the outside in

3. Using spoon for a soup

   a. hold the soup spoon with your right hand

   b. when scooping the soup, move the spoon away from body and eat the soup from the nearest side of the spoon

4. if you're resting, place the spoon on the soup plate, at the bottom of the plate, at a 6 o'clock angle

5. using a knife and fork for the main course

   a. hold the knife and fork in a regular manner, avoiding holding them like a pen

   b. if you're resting place the knife and fork in a 3:40 position, when you have finished eating, place the knife and fork in a 6:30 position

6. there are some international variations for this position

   a. in the USA place the knife and fork in a 4:20 position.

   b. in most of Europe, place them at 3:15 with the form facing down

7. using cutlery for dessert:

   a. typically use a fork and a spoon

8. the same rules apply for resting position (3:40) and finished position (6:30, 4:20 or 3:15)

9. important rules:

   once your cutlery is dirty, never place it back on the table

Goal : To provide on understand of the ethics of using and holding cutlery.

Materials:

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

Steps :

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

2.Then, use the cutlery starting from the outermost pieces and move inward according to the order of the dishes being served.

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

4.If you pause for a moment while eating, place the cutlery on the plate in an open position at 3:40.

5.After finishing your meal, place the cutlery parallel in the middle of the plate at 6:30 as a sign that you are done eating.

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

Note : By applying these rules, you can maintain proper dining etiquette.

Name : Nursinta dewi liana

Class : XII Perhotelan 3

No. : 21

Materials:

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

Steps :

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

2. Then, use utensils from the outside in, in the order of the courses.

3. Next, when eating soup, hold the spoon in your right hand, scoop away from your body, and drink from the side of the spoon.

4. Use the knife and fork correctly, holding the knife with your fingers facing down, not like a pen.

5. When resting, place your utensils in the "3:40" position, and after finishing, place them parallel on the plate at the "6:30" position (or "4:20" in the US, "3:15" in Europe).

6. Lastly, For dessert, use a small fork and spoon, following the same placement rules.

7. Remember, used utensils should not be placed back on the table; always keep them on your plate.

Name : Neyla amelia

Class : XII Perhotelan 3

NO : 19

Materials:

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

Steps :

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

2. Then, use utensils from the outside in, in the order of the courses.

3. Next, when eating soup, hold the spoon in your right hand, scoop away from your body, and drink from the side of the spoon.

4. Use the knife and fork correctly, holding the knife with your fingers facing down, not like a pen.

5. When resting, place your utensils in the "3:40" position, and after finishing, place them parallel on the plate at the "6:30" position (or "4:20" in the US, "3:15" in Europe).

6. Lastly, For dessert, use a small fork and spoon, following the same placement rules.

7. Remember, used utensils should not be placed back on the table; always keep them on your plate.

Name : Silvia Rahmadhani

Class : XII Perhotelan 3

No : 29

goal : to provide on understanding of the ethics of using and holding cutlery

Materials:

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

steps :

1. Place the napkin on your lap before starting to eat.

2. Use utensils from the outside in, in the order of the courses.

3. When eating soup, hold the spoon in your right hand, scoop away from your body, and drink from the side of the spoon.

4. Use the knife and fork correctly, holding the knife with your fingers facing down, not like a pen.

5. When resting, place your utensils in the "3:40" position, and after finishing, place them parallel on the plate at the "6:30"

position (or "4:20" in the US, "3:15" in Europe).

6. For dessert, use a small fork and spoon, following the same placement rules.

7. Remember, used utensils should not be placed back on the table; always keep them on your plate.

Name : nova almira ramadhani

Class : XII perhotelan 3

NO : 20

Know the position and order the cutlery in a hotel

Materials :

1. Butter knife

2. Salad fork & Appetizer fork

3. Salad knife

4. Soup Spoon

5. Soup plate & Soup bowl

6. Dinner knife

7. Dinner fork

8. Fish knife

9. Fish fork

10. Fish plate

11. Dessert spoon

12. Dessert plate

13. Napkins

Steps :

1. Use a napkin before starting to eat, and place it your lap so that your pants do not get stained.
2. First course is soup. Conventionally, it’s held in the right hand. The spoon is directed from front to back and to eat the soup, is eaten from side of the spoon. After finishing the soup, place the soup spoon at six o’clock.
3. Next, fish cutlery we hold these just like a normal knife and fork. However this uses the fish fork and fish knife. The resting and finish position are the same as with any knife and fork.
4. The main course, place your fork down the knife with the fork in the left hand and knife in the right hand. When resting place the cutlery in a V-shape, with the tips of the knife and fork meeting at the top of the plate, while the handles rest on the right and left side of the plate.
5. And last the finished cutlery is placed at 6:30 on the plate. In the USA is 4:20, and in Europe is 3:15.

To set up a breakfast buffet table for hotel guests.

Materials :

1. Napkin 

2. Soup spoon

3. Butter knife

4. Dinner knife

5. Dinner fork

6. Dinner plate

7. Soup plate

8. Dessert spoon

9. Dessert fork

10. Dessert plate

11. Fish plate

12. Fish knife

13. Dinner Spoon

14. Fish fork

Steps :

1. Take the appropriate cutlery according to the order of the courses.

2. Hold the fork with your left hand, placing your index finger on the back of the fork’s head, and pinch it with your thumb and middle finger. Keep your hand relaxed.

3. Hold the knife in your right hand, placing your thumb and index finger on the sides of the handle while the other fingers support it from below. Make sure the grip is stable but not too tight.

4. When cutting, place the fork with the prongs facing down and cut the meat with the knife using a sliding motion.

5. After cutting, move the fork to your right hand—if following the American style—or keep it in your left hand if following the European style. Use the fork to pick up the cut pieces of food.

6. When using a spoon, hold it like a knife: with the thumb and index finger on the top of the handle, while the other fingers support it. Use the spoon to eat soup or liquid-based dishes.

7. While eating, chew with your mouth closed, avoid making noise, and take bites that are not too large.

8. After finishing your meal, place the fork and knife parallel in the center of the plate (usually in the 4–10 o’clock position on a round plate) to signal to the waiter that you are done.

Goal

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

Materials

1.Fork

2.Knife

3.Butter knife

4.Spoon

5.Soup spoon

6.Soup bowl

7.Glass

8.Plate

9.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

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.