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A cardinal rule of dining is to use the right hand when eating or receiving food. It is inappropriate to touch any communal utensils by the hand used for eating. If the right hand is used for eating, then the left hand should be used for serving oneself from common utensils. [21]
Holding food in place with the fork tines-down, a single bite-sized piece is cut with the knife. The knife is then set down on the plate, the fork transferred from the left hand to the right hand, and the food is brought to the mouth for consumption. The fork is then transferred back to the left hand and the knife is picked up with the right.
Serving chopsticks (gongkuai) on the far right, personal chopsticks (putongkuai or sikuai) in the middle, and a spoon. Serving chopsticks are usually more ornate and longer than the personal ones. There appears to be no Chinese word for communal eating and using one's personal chopsticks in the serving dish.
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In homes in some parts of India, a variety of food is typically served in small servings on a single plate, which may include just two to four items, or many as shown above Food serving etiquette without cups, a thali Eating with washed hands, without cutlery, is a traditional practice in some regions of India [6]
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At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about 30 cm or 12 inches from the edge of the table. Often, in less formal settings, the napkin should be in the wine glass.