Apples
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Apples are quartered with a Fruit Knife, Steak Knives can
be called into service if Fruit Knives are not available in your sterling
pattern. The core of the apple is then cut away from each quartered piece,
and the pieces are eaten with the fingers. If you choose to remove the
skin, pare each piece separately. |
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Artichokes
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An artichoke is consumed using the fingers. Remove one leaf at a time,
dip it into the sauce provided. Eat only the fleshy part of the leaf,
scraping it off between your teeth. Then put the leaf on the side of your
plate. After eating the large leaves, you will find some small leaves
with sharp points at the top. Remove these to the side of your plate The
remaining part of the artichoke is called the heart. Cut the heart into
sections using a fork and knife, and dip with the fork into the sauce
to eat. To serve artichokes from the main platter, use a large vegetable
spoon, casserole spoon or berry serving spoon for smaller artichokes.
For large artichokes you will need the assistance of a cold meat fork |
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Asparagus
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At a formal dinner, it is best to use a fork and knife to eat
asparagus. Cut one bite at a time. Individual asparagus tongs are used
at formal dinners. In a more casual setting, eating asparagus as a finger
food is acceptable. If the asparagus has a butter sauce, hold over the
serving platter, allowing it to drain before placing it onto your plate.
A large flat server such as a pierced asparagus server or hooded asparagus
server is ideal for moving the pieces from the platter to your plate. |
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Bacon
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When bacon is cooked crisp, it is acceptable to consider it a finger
food. When it is soft, use the fork and knife to cut one bite at a time.
Bacon is easy to serve from the main platter using a bacon fork. A bacon
fork is long with a flat, multi-tine end to scoop with. |
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Bananas
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At a formal dinner, peel the banana, place the peeling on the side of
the fruit plate, cut it into bite size pieces using the fruit knife and
eat bite size pieces using the fruit fork. |
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| Barbecued Meats |
Usually barbecued meats are served at informal gatherings. Hot dogs,
hamburgers, ribs and small chicken pieces are treated as finger foods.
To eat steak, fish, and large chicken pieces, use a fork and steak knife,
cutting one bite at a time. If a sauce is served separately, use the ladle
provided, gravy or sauce, to transfer it to your plate. |
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Berries
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Usually the stem has been removed from a berry before it is served.
In a formal setting, strawberry forks are used to spear and eat a berry.
If they are served with the stem, it is appropriate to pick them up as
a finger food. If they are served, with a cream or sauce, use the sauce
ladle to put it onto your fruit plate before dipping A large berry spoon
is used to serve from the main berry bowl. Strawberry forks are also used
as hors d' oeuvre forks. |
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| Bread & Butter |
Break bread into moderately-sized pieces, or use a long serrated bread
knife to cut a piece. After using the master butter knife to place
butter on your bread plate, use the Individual Butter Spreader to spread
enough butter for a bite-sized piece. |
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Breads
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After using the master butter knife to place the butter onto your bread
plate, use the individual butter spreader to spread enough butter for
a bite size piece. Break bread, such as a dinner roll, into small pieces
to eat. Restaurants sometimes serve bread in a basket. Take one piece,
place it onto the bread plate and pass the basket counterclockwise. When
served a solid loaf of bread, use the bread knife to cut one piece. The
bread knife is a long knife with a serrated edge. |
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Butter
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At a formal dinner, butter pats are placed on the bread plate using
the master butter knife or butter pick. In the absence of a master butter
knife, use the individual butter knife at your place setting to complete.
Restaurants usually serve butter pats in foil. Remove the foil, using
your individual butter knife, slide it onto the bread plate. Fold the
foil and place it onto the edge of the bread plate. Butter picks are also
used as hors d'oeuvre picks. |
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