A little guide on French table manners we found today:http://www.pariscultureguide.com/french-table-manners.html. Most of it could be applied to the majority of European countries, but one crucial thing is missing.
The universal rule to using your cutlery everywhere else is something along these lines: using utensils on the outside first and working your way inward (well, there is some less appropriate advice on that page, nothing criminal, but be aware: they cannot decide which word to use - serviette or napkin...). What I came across in France during the rather formal dinners is that cutlery is arranged according to size creating really beautiful, beautiful butterfly wings. The only problem - you really need to be able to distinguish your pudding fork from your salad one. I talked to the French friend yesterday - he reckons this is the thing of the past.
The example below is a bit easier.
If only every meal were this complicated: The 12 courses include: Caviar, Escargot, Seafood Cocktail, Soup, Fish, Lobster, Entree, Palate Cleanser, Releve(main) Course, Salad, Dessert, Coffee/Tea
Try to find the fork for snails on this picture. And please let us know if you think that whoever laid the table in this picture really thinks that salad needs a knife? Otherwise what is that last one for?
And no comments here on the napkin ring. I have been told in England that it is a universal class divider. More on it later.
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