| I have watched over the years with great | | | | as the waiter leans forward (slightly) to reach her |
| interest when it comes to dining etiquette. | | | | plate. And, in the case of placing side dishes, it |
| Sometimes people have no idea how they must | | | | makes most sense to put them to the side which |
| be served or how they can serve others. | | | | is less in focus, leaving the right side free for the |
| Serving Order | | | | main dish. |
| At a formal restaurant or banquet, food should be | | | | And from the Right |
| presented to guests in the following order: guest | | | | (1) These days it is nearly universal practice, even |
| of honor, female guests, male guests, hostess, | | | | in very formal circumstances, for food to arrive |
| host. After the guest of honor, first the women, | | | | already arranged on the plate (rather than to be |
| then the men, are served in one of two ways: (1) | | | | presented on a platter). Preplated food (except |
| dishes can be presented to guests in the order of | | | | for side dishes), as well as empty plates and clean |
| their seating, starting at the host's right; (2) dishes | | | | utensils brought in preparation for upcoming |
| may be presented in order of seniority, starting | | | | courses, are always placed from the guest's right |
| with the most influential and proceeding down to | | | | side. At the end of the course, these plates are |
| the least prominent guest. Clearly, using the latter | | | | also cleared from the right. |
| system requires the hosts to furnish information | | | | (2) Wine (and all beverages) are presented and |
| regarding the order of service ahead of time. In | | | | poured from the right. This is a logical approach, |
| restaurants, most groups include neither guest of | | | | since glassware is set above and to the right of |
| honor nor hosts, so the meals will simply be | | | | the guest's plate, and trying to pour from the left |
| served first to the women, then to the men. | | | | would force the server to reach in front of the |
| From the Left | | | | diner. |
| In general, the diner is approached from the left | | | | Clearing Order |
| for three purposes: (1) to present platters of food | | | | Just as the ideal of service is to present each |
| (from which the waiter will serve or the diner will | | | | course to the entire party at once, it is best to |
| help herself); (2) to place side dishes such as | | | | clear the plates at the same time, too. It has |
| vegetables or dinner rolls; (3) to clear the side | | | | become common for waiters to remove plates |
| dishes that were placed from the left. The reason | | | | as each guest finishes, in violation of this rule of |
| most often given for this is most people are right | | | | serving etiquette, perhaps because it can be |
| handed. So, for example, when a waiter must use | | | | interpreted as extreme attentiveness on the part |
| his right hand to serve from a platter, it is least | | | | of the waiter. Nevertheless, the rule holds firm. |
| intrusive if he stands to the left. This way, the | | | | The most elegant service facilitates the progress |
| platter can be held safely away from the guest | | | | of a synchronized meal for the whole table. |