BRITISH FOOD AND TABLE

MANNER
BY :
•ELA NORMA
•NININ KHOIRUNISA
•NUR LIANTI
•UMMI ISTIKROMAH
•YANUAR EKA
•YUNEVIKA MUKHTI
 FOOD
COMMON PEOPLE ROYAL
• APPERTIZER • APPERTIZER
Nachos, Garlic Bread, Cheese Plate. Chocolate Biscuit
• SALADS AND SOUPS • SALADS AND SOUPS
Vegetable With Fresh Sauce, All Kind Of Vegetable With Fresh Sauce, All Kind Of
Soup Soup
• MAIN COURSE • MAIN COURSE
Barbeque Ribs, Smoked Beef, Grilled Fish, Roasted Chicken, Roast Meat
Roast Meats • DESSERT
• DESSERT Chocolate Cake, Fresh Fruit
Apple Pie, Cheese Cake, Black Pudding, • BEVERAGES
Yorkshire Pudding Wine, Tea, Juice, Cocktail
• BEVERAGES
Wine, Beer
 MEAL TIME
• BREAKFAST
Between 07.00-09.00 AM

• LUNCH
Between 12.00-01.30 PM

• TEA TIME
Between 03.00-05.00 PM

• DINNER
Between 06.00-08.00 PM
 What should I do or not do when I
am eating in Britain?

• The British generally pay

a lot of attention to good
table manners. Even
young children are
expected to eat properly
with knife and fork.
• We eat most of our food
with cutlery. The foods
we don't eat with a knife,
fork or spoon include
sandwiches, crisps, corn
on the cob, and fruit.
Things you should do:
• If you cannot eat a certain type of
food or have some special needs,
tell your host several days before
the dinner party.
• If you are a guest, it is polite to
wait until your host starts eating or
indicates you should do so. It
shows consideration.
• Always chew and swallow all the
food in your mouth before taking
more or taking a drink.
• You may eat chicken and pizza
with your fingers if you are at a
barbecue, finger buffet or very
informal setting. Otherwise always
use a knife and fork.
• Always say thank you when
served something. It shows
appreciation.

• When you have finished eating,

and to let others know that you
have, place your knife and fork
together, with the prongs (tines)
on the fork facing upwards, on
your plate.

• In a restaurant, it is normal to pay

for your food by putting your
money on the plate the bill comes
on.
 Things you should not do:
• Never lick or put your knife in
your mouth.
• It is impolite to start eating before
everyone has been served unless
your host says that you don't need
to wait.
• Never chew with your mouth
open. No one wants to see food
being chewed or hearing it being
chomped on.
• It is impolite to have your elbows
on the table while you are eating.
• Don't reach over someone's plate
for something, ask for the item to
be passed.
• Never talk with food in your
mouth.
• Never blow your nose on a napkin
(serviette). Napkins are for
dabbing your lips and only for
that.
• Never take food from your
neighbours plate.
• Never pick food out of your teeth
with your fingernailsIt is impolite
to put too much food in your
mouth.
• Never use your fingers to push
food onto your spoon or fork.
• It is impolite to slurp your food or
eat noisily
 Things that are ok to do:
• It is ok to pour your own
drink when eating with
other people, but it is
more polite to offer
pouring drinks to the
people sitting on either
side of you.
• It is ok to put milk and
sugar in your tea and
coffee or to drink them
both without either.
 Table Manners in Royal Family
DINING ETIQUETTE
I. UTENSILS
The English do not switch knives and forks. The •
knife remains in the right hand, and the fork
remains in the left. When the meals finished the •
knife and fork are laid parallel to each other
across the right side of the plate.
II. PLACE SETTING
• The knife above the plate is used for butter;
otherwise, always start from the outside and
work your way in, course by course.
III. HANDS
• Hands are kept in your lap at the dinner table. •
IV. PASSING FOOD
• At the table, pass all dishes to your left
V. SEATING
• The most honored position is at the head of the
table, with individuals of greatest importance •
seated first to left and then the right of the head
of the table; if there is hosting couple, one will
be at one end of the table, the other at the
opposite end.
VI. TOAST
• The queen, the king, or the royal family are
toasting at the end of a very formal meal.
During meals, the first toast usually comes at
the beginning.
Traditionally, the first toast is offered by the
host as a welcome to guest
• Toast offered by others start during the dessert
course.
• When it comes to sitting or standing, do what
comes naturally.
• If toasts are made over pre-dinner drinks in the
living room, the toaster may want to stand
At the dinner table, the toaster may remain
seated if the group is fairly small
• A table of a dozen or more usually requires the
toaster to stand so that people will be able to
hear.
The exception is when the toaster asks everyone
to “rise and drink to…” or “stand and raise your
glasses to…”. The guests respond by taking a
sip of their drinks, not by draining the glass;
save enough of the beverage for any toasts that
follow.
 Tea Etiquette
A. TEACUPS : HOW TO HOLD CUPS AND
SAUCERS
• Place the saucer holding the cup in the palm of
your left hand and move it forward to rest on the •
four fingers, which are slightly spread apart.
• Steady the saucer with your thumb resting on the •
rim. A left-handed person simply reverses the
procedure.
• A handle cup is held with the index finger
through the handle, the thumb just above it to
support the grip, and the second finger below the
handle for added security.
• The next two fingers naturally follow the curve B.
of the other fingers. It is an affection to raise the •
little finger, even slightly.
• Faux pas
• Cradling the cup in one’s fingers when it has a •
handle.
• Swirling the liquid around in the cup as if it were •
wine in a glass.
• Stirring a cup of tea
• Stirring a cup of tea is done gently and
noiselessly by moving the teaspoon in small arch
back and forth in the center of the cup.
Do not allow the teaspoon to touch the sides or
rim of the cup.
Remove the spoon and place it on the saucer
behind the cup, with the handle of the spoon
pointing in the same direction as the handle of
the cup.
• Visualize the face of a clock on the saucer and
properly place the handle of the cup and the
handle of the spoon at four on the clock.
FAUX PAS
Leaving a spoon upright in the cup.
• Placing the spoon on the saucer in front of the
cup.
Making unnecessary noise by touching the side
of the cup with the spoon.
Letting the spoon drop, after stirring the tea, with
a clank onto the saucer.
 Table Setting
• Table setting
• Table setting plan
• Table linen
• Serveware
• Serving utensil
 1. Table Setting
To avoid clutter (kacau), the general rule
for a any table setting is to include no more
than three utensils on either side of the dinner
plate at a time. The exception is the oyster (or
seafood) fork, which may be placed to the
right of the last spoon even when it is the
fourth utensil to the right of the plate. The
initial table setting for a typical formal dinner
should look something like this:
 2. Table Setting Plan
Try to plan the table setting to match your
menu. When bread and butter are served, add a
butter plate to the table. Use separate salad
plates if serving your main course with gravy.
• Tablecloths and place mats (table linens)
Although a formal dinner requires either a
tablecloth, at informal dinners a tablecloth is
optional.
• Flatware and glassware
• Flowers or bowls of fruit work well as a
centerpiece. Make sure the centerpiece doesn't
stand so tall that guests can't see over it.
• Candles, if meant to be merely ornamental, are
placed on either side of the centerpiece. Or, place
one candle above each place setting if they will be
used as the only source of light.
 3. Table Linen
• Table cloth
• Napkins
a. napkin texture
Napkins should have a texture to allow it to absorb moisture. For
continuity, napkin texture should be compatible with that of the
other linens at the table and tableware finish. Unique textures can be
used at informal meals to add interest to the table setting.
b. napkin placement
Napkins are placed in the center of the service plate to save space at
a formal event. Informal meals allow the host to place the napkin
whereever they choose.
c. napkin rings
Napkins in napkin rings are placed on the table with the tip of the
napkin point toward dinner guests.
Guests should place the napkin ring to the top-left of the setting after
the napkin is removed.
When the meal is finished, the napkin should be grabbed in the
center and pulled through the ring - then placed on the table with the
point facing the table's center.
 4. Serveware
A basic set of serveware includes the following:
• A large oval platter to serve a roast
• A small oval platter to serve chops or fish
• A deep bowl, approximately 5 to 6 inches deep, to serve soft foods, fruit salad, and
deep-dish pie
• A shallow bowl, approximately 1 inch deep, to hold firm vegetables, fruit, rolls,
crackers, and cheese
• A small bowl for cold sauce, dips, nuts, and candy
• A sauceboat to serve gravy and hot sauces
• A medium-size pitcher for syrup, gravy, sauce, or honey
• A large pitcher to serve water, iced tea, and other beverages
• A beverage pot for coffee, tea or hot chocolate
• A creamer for cream, also used to serve salad dressing, gravy, sauce, or dessert
topping
• A covered sugar bowl that doubles for service of condiments, jam, jelly, nuts, sauce,
or dip
 5. Serving Utensil
Serving utensils are placed on the right side of
serveware (because the majority of people are
right-handed); The handles face the diner; When a
serving spoon and serving fork are presented
together, the spoon is laid on the right ready to cut
and lift and the fork on the left to steady and hold.
The utensils are returned to the platter or serving
bowl in the same position.
When a serving spoon is presented on an
underplate, after use the utensil is replaced in the
bowl (ready for the next person to use).
To protect the hand, the blade of a carving knife
faces inward.
 BON APPETIT!
MIND YOUR MANNERS!