British table setting

• Start with the utensils on the outside and work your way

inward with each course. • Red wine is served in a glass with a round bowl and fairly short stem. Hold it at the base of the bowl. White wine is normally served in a larger glass with a longer stem. Hold it at the base of the stem. • There will be a butter knife located near the butter dish. Use it to transfer butter to your side plate. Never use the knife with the butter dish to butter bread. If there is no knife with the butter dish, transfer the butter with your butter knife. • Sorbet may be served between courses to cleanse the

palate. A spoon will accompany the sorbet. • Salad may be served before or after the main course. The

placement of the salad fork will give you a clue. • To eat dessert, break the dessert with the spoon, one bite at a time. Push the food with the fork into the spoon. Eat from the spoon (fork in left hand, spoon in right).