6 Modern-Day Table Etiquette Tips You’ll Actually Use
Updated: Nov. 21, 2022Modern table etiquette is not just for formal dinners or events. Practice these tips to keep company comfortable.
If you’re anything like me you probably get a little flustered when thinking about formal dining. What fork comes first? Where do I put my purse? And what the heck is a consommé? Lucky for us laid-back eaters, most modern dining events have adopted a more informal approach than the stuffy debutant dinners and fussy lady’s luncheons of yesteryear. (Though, that doesn’t mean the food has suffered. Check out these impressive dinner recipes!)
However, it’s still good to be well-versed in today’s table etiquette. We’ve rounded up a few top tips to help navigate the flatware and keep those elbows off the table.
Setting the Table
Silverware
If you’re hosting a formal event at home or attending one, make sure that the table is set with only the utensils that will be needed at the meal. The expert on all things etiquette, Emily Post, advises that you picture the word FORKS to assist with utensil and plate placement: forks (“F”), plate (the “O”), knives (skip the “R” and onto the “K”) and spoon (“S”). Learn how to set a table the right way.
Other Necessities
Additionally, a tablecloth is a necessity for a formal meal according to the experts, but place mats are A-OK for breakfast, lunch and informal events. While considering the centerpiece, keep in mind that candlesticks should only be placed on the table if the meal takes place after dark.
Respect the Host
When to Start Eating
Traditionally, it’s proper to wait to eat until the host is seated and has taken their first bite. Additionally, as a sign of respect to the host and chef, wait to season your food until you know it needs some extra pizazz according to your tastes. Salting willy-nilly could be interpreted as an insult, and a high sodium intake is not good for you either!
Put Away Your Phone
A meal’s interactions should also be about the people you’re sitting with, so leave your phone in your bag or pocket. Psst! There are a few surprising benefits of a digital detox. Reading the paper should be reserved for breakfast time; otherwise, keep the books elsewhere.
Don’t Diss the Food
For goodness sake, if there is a piece of meat or bad nut you do not love, you may just have to gulp it down. Rules indicate you should remove it out of your mouth with your fork and place it back on the plate, but that’s just plain gross. If it’s really an issue, ask to be excused from the table.
How to Pair Wine
You don’t have to be a sommelier to comfortably pair wines with your meals. These two rules can guide your pairing methods:
- The wine should be more acidic than the food.
- The wine should be sweeter than the food.
View our complete guide to easy wine pairing.
You don’t have to get caught up in strict rules, just listen to your taste buds after you bite and sip. But if you are a rule-follower by nature, you may want to reconsider the glasses you’re drinking out of. The glass and the grip actually DOES affect the taste. Experts say it’s worth the investment to buy bigger glasses for red wine and smaller, narrower glassware for white. Invest in yourself, I say!
I hope you’ll recall these tips the next time you’re at a special event and share with a friend.
Crown Roast of Pork with Mushroom Dressing
It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania
Bacon-Wrapped Pesto Pork Tenderloin
I love to serve this family-favorite tenderloin—maybe because of the compliments that come with it! When the weather warms up, we grill it instead. —Megan Riofski, Frankfort, Illinois
Duck Breasts with Apricot Chutney
When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste of Home Test Kitchen
Pork Tenderloin with Three-Berry Salsa
My husband came home from a work meeting that had served pork with a spicy blueberry salsa. He was amazed at how tasty it was, so I came up with my own rendition without seeing or tasting what he had. It took several tries, but this is the delicious result. —Angie Phillips, Tarzana, California
Nana's Italian Roulade
My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon
Baked Balsamic Chicken
As far as roast chicken ideas go, this baked balsamic chicken recipe is one of our favorites. When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
Slow-Simmered Burgundy Beef Stew
My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. —Mary Lou Timpson, Colorado City, Arizona
Brown Sugar Pineapple Ham
This pineapple ham glaze is straightforward and simple—just what you're looking for in a holiday main dish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Dad's Famous Stuffies
The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! —Karen Barros, Bristol, Rhode Island
Braised Short Ribs with Gravy
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.—Susan Kinsella, East Falmouth, Massachusetts
Turkey Club Roulades
Weeknights turn elegant when these short-prep roulades with familiar ingredients are on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. —Taste of Home Test Kitchen
Stuffed Salmon
You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. —Mary Cokenour, Monticello, Utah
Mediterranean Rack of Lamb
It’s elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple it is. —Susan Nilsson, Sterling, Virginia
Artichoke-Stuffed Beef Tenderloin
My bacon-wrapped tenderloin looks time-consuming to make but requires just 30 minutes of prep work before baking. A big slice of the stuffed beef is almost a meal-in-one. —Jamie Jones, Madison, Georgia
Cranberry-Orange Roast Ducklings
I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin
Homemade Ravioli
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
Chicken Tikka Masala
This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more—a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
Spinach Pork Tenderloin
Stuffed with fresh spinach and artichoke hearts, these pork slices look fancy enough for guests. —Linda Rae Lee of San Francisco, California.
Lemony Salmon Patties
Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They're impressive enough for company but easy enough that I can prepare them any time we like. —Lorice Britt, Severn, North Carolina
Slow-Cooker Sauerbraten
My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad. —Norma English, Baden, Pennsylvania
Shredded Barbecue Chicken over Grits
There’s nothing like juicy meat served over creamy grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. —Erin Renouf Mylroie, Santa Clara, Utah
Mushroom-Stuffed Flank Steak Roll
My daughter and her family, who live in Hong Kong, love to make my flank steak becuase it reminds them of home. —Ethel Klyasheff, Granite City, Illinois
Classic Crab Cakes
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
Spaghetti Meatball Supper
It was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming
Puff Pastry Chicken Bundles
Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania
Turkey Sausage-Stuffed Acorn Squash
Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork or chicken sausage, too. —Melissa Pelkey Hass, Waleska, Georgia
Bavarian Pot Roast
Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio
Stuffed Chicken Rolls
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. —Jean Sherwood, Kenneth City, Florida
Favorite Corned Beef and Cabbage
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey
Marinated Thanksgiving Turkey
My family enjoys this Thanksgiving turkey because it cooks up tender, tasty and golden brown. Build up flavor by marinating the meat, then grill it to add a tempting barbecued flavor. —Ken Churches, Kailua-Kona, Hawaii
Steamed Mussels with Peppers
Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sunday Best Stuffed Pork Chops
We’re farmers and ranchers who love to cook in a Dutch oven. Dish up these chops from the oven, and pass the salad, potatoes and steamed broccoli. —Lorraine Smith, Carpenter, Wyoming
Crown Roast with Apricot Dressing
I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It’s beautifully roasted with an apricot glaze and a nicely browned stuffing. —Isabell Cooper, Cambridge, Nova Scotia
Bacon-Wrapped Scallops with Pineapple Quinoa
This is the first recipe I developed using quinoa as an ingredient. My husband thoroughly enjoyed helping me test this recipeÂ. This is a special dish that can be easily prepared in under 30 minutes.—Laura Greenberg, Lake Balboa, California
Make-Ahead Lasagna
This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. —Mary Grimm, Williamsburg, Iowa
Pepper-Stuffed Pork Tenderloin
Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate—and tastes even better! —Margaret Allen, Abingdon, Virginia
Pork Schnitzel with Dill Sauce
Schnitzel is one of my husband’s favorites because it reminds him of his German roots. An appealing dish for guests, it’s ready in a jiffy. Pop it on buns for a fun handheld option. —Joyce Folker, Paraowan, Utah
Greek Salad Ravioli
Turn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make a large batch, freeze it, then simply drop ravioli into simmering water for dinner in about five minutes! —Carla Mendres, Winnipeg, Manitoba
Puff Pastry Chicken Potpie
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado
Garlic Herbed Beef Tenderloin
You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington
Sausage Manicotti
This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. —Carolyn Henderson, Maple Plain, Minnesota
Spinach-Pesto Spiral Chicken
The homemade pesto sets this main dish apart from the rest. Elegant enough for a special dinner but simple enough to a quiet evening at home, you can make this anytime. —Amy Blom, Marietta, Georgia
Sweet Potato Tortellini with Hazelnut Sauce
Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. —Charlene Chambers, Ormond Beach, Florida
