CityView Magazine

70 | October 2016 rules. With rules ranging from the way one holds an eating uten- sil to the appropriate posture at the dinner table, it is not hard to see that manners are truly an art form. Table Manners Although many Americans do not realize they are practic- ing proper table manners, or a lack there of, quite oen they are taught at a young age how to hold a knife and how to speak at the table. According to Know Southern History, a website dedicated to exploring the heritage of the South, here are 25 table manners to conduct while eating. Challenge yourself to see which table manners you always adhere to and which ones you may not. • Before coming to the table, be clean, neat, appropriately dressed (wearing a shirt and hair combed) and wash and dry your hands. Be on time. • Your napkin should be placed in your lap, folded halfway. • e first person to take a bite of food should be the person who prepared the meal or the host. • Sit up straight with both feet on the floor. • Never rest your arms/elbows on the table. • Eat with one hand and rest the other in your lap. • Men and boys can help women be seated (pull out their chair). • Talk only of pleasant things at the table, and don't interrupt another person. • Don't talk with food in your mouth. • Never say you don't like something that is being served. Take a small helping and eat it out of respect for the cook and host. You don't have to have seconds. • Food is passed to the right. • Do not overload your plate. • Chew with your mouth closed. • When serving yourself use the serving utensil, not your own utensils. • When eating soup, spoon away from yourself. • Never reach for food, say, "Would you please pass the _____." • Before talking or drinking, be sure you do not have food in your mouth. • Never spit food out if it is too hot. Drink water to cool off the food. • Use your napkin to clean your mouth and hands before getting up from the table. • If you must sneeze at the table, use your napkin and sneeze downward and away from others and your plate. • You may leave the table when everyone is finished. Children may ask to be excused early if adults wish to stay and talk. Children should address whoever prepared the meal and say, "I enjoyed my meal, may I be excused?" • When finished, place napkin to the le side of your plate, or if plate has been removed where plate was. • When leaving the table, be sure to push your chair under the table. • Men should remove hats or caps at table. • If at a restaurant and if you drop a utensil, do not pick it up. e waiter will bring you another one. • When cutting meat, if you are finished cutting, lay the knife on the plate and use your fork for eating. Table Seing Table setting is one of the most important parts of a dining experience. Table setting can be broken down into two catego- ries: informal and formal. Informal settings are generally for weekday meals and formal settings are generally holiday meals, special celebrations and for hosting honorary guests. According to Etiquette Scholar, an online encyclopedia of eti- quette and manners, "during informal meals, all flatware is laid on the table at one time. At the host's option the dessert utensils may be brought to the table on the dessert plate. e following is a standard table setting for a three-course meal. Note the basic 'outside-in' rule. e piece of flatware that will be used last is placed directly next to whatever plate you are using." Dressing Gentlemen for 100 Years OF ST. PAULS, INC. JOE SUGAR'S "Choose your clothier wisely" Regular, big and tall, and short men's clothing

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