At a very formal dinner, the order of courses is as follows: appetizer, soup, fish, meat (usually accompanied by vegetables), salad and cheese, and dessert. Seven course dinners are rarely served today, and you are more likely to encounter soup, salad, entree and dessert or a meal consisting of appetizer, entree (either meat or fish), and dessert.

If salad will be served as a first course, place the salad plate on the dinner plate. If table space allows, salad plate can be arranged to the left of the forks. In Europe, salad is served after the entree.

The illustration below shows the typical plates and flatware that one is liable to encounter at an average, not-too-formal meal at home or in a restaurant.

An easy rule governs the order in which flatware is used; work in from the outside; that is, start with the first fork or spoon on the outside of the setting and use each consecutive piece of flatware as each course is served. It is also fairly easy to remember that your side plates are on the left (bread and butter, salad, possibly dessert) and your glasses (water and/or wine) on the right.

When you are finished eating, place your knife and fork together on your plate.

Entree: refers to the main dish

A la Carte: per item price (that is, these items are paid for separately - not included with the price of the entree).

1. The cardinal rules of table manners are to do what is considerate of others and to take the simple approach.

   Don't

   - talk with your mouth full. - wave silverware around. - pick up dropped silverware or food.

2. Remember to put the napkin in your lap shortly after you sit down. Unfold it to a comfortable size and put it in place. When you have finished eating, place the napkin casually to your left. Do not refold it or place it on your plate.
3. Topics not to be discussed while dining are details of illness, surgery, funerals, anything that could make someone squeamish, money, politics, and religion. If you are a guest, do not bring up business unless your host does.
4. If in a restaurant, order something easy to eat. (Fried chicken, spaghetti, or other messy or finger foods are best avoided.)
5. If you have to leave the table during a meal, excuse yourself to those present; don't just get up and leave. Place your napkin on your chair rather than the table.
6. Sometimes warm towels are used. These are served with tongs from a tray by the waiter or waitress. Used towels are returned to the tray.
7. Finger Bowls: Whether they appear preceding a meal or following a meal, the technique is the same. Dip the tips of your fingers into the water and move them to slightly below table level to dry your hands on the napkin.