Comments on: Two Table Settings a la Sister

By: Marketman

Marketman — Sat, 21 Jul 2007 23:22:21 +0000

tulip and kulasa, I am not sure if there is a more proper…though I suppose the continental version is older. My personal opinion is that the continental style with upside down fork looks more elegant and I find, is actually more natural a “fit” when you are bringing food to your mouth. However, I cannot imagine that most continental eaters would fare well with pinoy rice. Eating risotto or potatoes with an upside down fork is possible, but spaghetti and fried rice might be a bit tougher to do. The continental version which leaves the fork on the left hand rather than shifting also seems more elegant to me…but that it just me. Shifting to the right seems to suggest that you have not mastered the use of your left hand…heehee. :)

By: kulasa

kulasa — Sat, 21 Jul 2007 22:39:33 +0000

Ha ha ha. Hi Tulip, I’ve observed the same difference with how Europeans and Americans use the fork and knife. Never really bothered to find out why or which one is correct.

I was always afraid to invite friends to the house because they might find the table a bit intimidating. I thought my dad was uber arte since he insisted we use the good china and silver. He inherited a lot of them from his parents and always said when they are passed on to us, they will bring with them memories – and he was right.

By: tulip

tulip — Sat, 21 Jul 2007 07:29:16 +0000

Now since European style was brought up…I just wonder which is more proper..I have observed that Europeans keep the fork at the left and the knife for the right hand, and eats throughout a mealtime this way. While Americans do use fork and knife, they usually lay down the knife (when not in use)and moves the fork to the right. I maybe wrong, but that is so far my observations. So both acceptable or not? And why do Pinoys eat pizza with a knife, is that a “formal” way of eating pizza? hehehe

By: marosee

marosee — Sat, 21 Jul 2007 05:04:26 +0000

my family has the same philosophy.. what’s the point of having nice china and silverware if you don’t use it? thanks for sharing.. sister is my idol.. now i just have to find me those tiffany & co. bamboo cutlery.. haha..

By: Marketman

Marketman — Sat, 21 Jul 2007 03:41:35 +0000

Chinachix, Sister’s kids were eating off of decent China at an early age. Certainly silver cutlery shortly after they figured out how to use utensils. As for The Kid, we eat with a fairly nice set up at least 1x a week and she can manage eating with her hands kamayan style or a fork and knife European style (except with rice). That means the fork is upside down when brought to the mouth. With rice, the fork is usually right side up…

By: Chinachix

Chinachix — Sat, 21 Jul 2007 03:31:24 +0000

beautiful and inspiring setup Sister…question though: at what age were your kids when you started having more “formal” dinners? i have a toddler and a preschooler, and while my older daughter appreciates her father’s wonderful dinners, they’re often served in good ol Corelle dinnerware…:)

By: sister

sister — Sat, 21 Jul 2007 00:37:01 +0000

Suggest you finish the course at hand before you go to the bathroom… otherwise leave your fork upside down with the tines on the plate and the handle resting on the tablecloth, knife balanced on the right side of the plate unless heaven forbid you have been provided with a knife rest. To signal waiter you are through place your fork and knife close together either at six o’clock or slightly sideways.

By: sha

sha — Fri, 20 Jul 2007 23:00:20 +0000

whoa I JUST LOVE THE SETTINGS… one good book i have is Professional Table Service which guides you setting up different kind of service.
I also collect books on table settings but most times I just get ideas from magazines.

hello from capri MM we were in Amalfi and Positano.. oh am in heaven

By: Ted

Ted — Fri, 20 Jul 2007 19:22:09 +0000

I’ve attended a couple of formal dinners at a lavish hotel here in the Bay area. I for one don’t really know the proper ettiquete on how to use this silverwares, i was just told to use from out to in. I do have one question though, how do you signal the server not to take away your food when you leave your table? I’ve done this before and when i came back, my food is gone and replaced by desert. Is there a way to do that with the silverwares?

By: sister

sister — Fri, 20 Jul 2007 13:51:25 +0000

Tabletop need not be expensive, there are fabulously stylish plates, glasses, flatware available at Pottery Barn, Gallerie Lafayette, etc. that can go into the dishwasher. Vintage china, silver, crystal can be had for a song at flea markets and auction houses. I use all my china and silver and crystal, my family are my most important clientele for dinner.
Before my children went off to college I orchestrated a series of elaborate meals to acquaint their friends with proper table etiquette so a fish fork would not be a stranger, even if they were off to Harvard. Now these kids are dining at the finest restaurants acros the globe with great confidence, probably due to their MBA’s, not my dinners, but I like to think it all helped make them comfortable in any social setting.