Here you get more serious with the use of your knife than you did during the fish course. But you should still use it more like a surgeon than a lumberjack. Place your finger about an inch down from the handle, on the back of the blade, to help you press down firmly. Hold the fork in your left hand, prongs down. Spear the meat and hold it firmly in place with the fork. Only cut enough food for each mouthful.
Itâ€™s ok to put a small amount of potatoes and veggies on the fork along with the meat.
As with the fish course, you will use the salad fork and knife for this course, leaving the knife on the table if you donâ€™t need to cut anything. If cheese is served with the salad, place a small portion of cheese on your salad plate together with crackers or bread. Use the salad knife to put cheese on the crackers or bread.
Use the salad knife to put cheese on the crackers or bread.
Only cut enough food for each mouthful.