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Utensils in the outermost position are to be used first (for example, a soup spoon or a salad fork, later the dinner fork and the dinner knife). The blades of the knives are turned toward the plate. Glasses are placed an inch (2.5 cm) or so above the knives, also in the order of use: white wine, red wine, dessert wine, and water tumbler.
Dinner plate with knife and fork. Various customary etiquette practices exist regarding the placement and use of eating utensils in social settings. These practices vary from culture to culture. Fork etiquette, for example, differs in Europe, the United States, and Southeast Asia, and continues to change.
In service à la russe, charger plates are called service plates and are kept on the table during the initial courses. Service plates thus act as a base for soup bowls and salad plates. After the soup course is finished, both the soup bowl and service plate are removed from the table; a heated plate is put in their place.
Place your bread plate on the top left a few inches above the fork. Place a butter knife on top of the plate, laying diagonal with the blade facing where 10:00 p.m. would be on a clock.
For example, if olives are eaten by hand, the pit may be removed by hand. If an olive in a salad is eaten with a fork, the pit should be deposited back onto the fork inside one's mouth, and then placed onto a plate. The same applies to any small bone or piece of gristle in food.
A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed, often with salad dressing). An antipasto plate, the first dish of a formal Italian meal , is similar to a composed salad, and has vegetables, cheese, and meat.