Royals have long been known for following strict etiquette rules, especially when it comes to dining and using cutlery. There are specific ways they are expected to hold their fork, knife, and spoon that may seem elaborate to the average person. However, these traditions serve important purposes for royals.
Proper cutlery holding technique dates back centuries and was originally implemented to help prevent food poisoning. Rules for how to handle utensils indicate where food has been on the cutlery, allowing servants to better control contamination. Additionally, unique utensil grips helped slow down eating so royals could better taste and appreciate their meals.
Over time, the cutlery holding traditions became associated with grace, elegance and high social status. Mastering the methods requires great posture, dexterity and confidence. For royals, following the strict rules is a matter of dignity and respect.
So how exactly are royals expected to handle their forks, knives and spoons? There are some intricacies involved, but the main rules can be summarized as follows:
Holding a Fork
Royals use forks in a very specific way:
– The fork is held with the left hand only, tines pointing down. The index finger is extended along the back of the fork.
– Only the top half of the fork prongs are inserted into food when eating. The palm faces inward while eating, not downward.
– Between bites, the fork is rested on the side of the plate, not left stuck in food or held above the plate.
– When finished eating, the fork is placed diagonally across the top right section of the plate with the prongs facing left and the handle facing right.
– Dessert forks are transferred to the right hand after the main course, then transferred back to the left hand if another course follows.
The left hand only rule dates back to a time when the potentially dirty left hand was used for holding forks and serving spoons only. The right hand was reserved for holding the knife for cutting and conveying food to the mouth. This separation aimed to prevent contamination between utensils.
The technique of only inserting the fork partially into food allowed royals’ servants to better judge what had been consumed off each utensil. Royal plates were highly decorated and valuable, so the fork could not be left sticking straight up where food could drip onto the plate.
Resting the fork properly on the plate edge and diagonally across the finished plate provided visual cues to servants about progression through the meal.
Holding a Knife
Knives are held exclusively in the right hand by royals using proper etiquette. The guidelines include:
– The knife is picked up by the handle only after fork has been used to anchor food. Cutting then occurs with the knife held with the palm facing down.
– The index finger is extended along the top of the blade to allow for better control and leverage when cutting.
– The knife is placed across the top section of the plate horizontally when not in use, not left in food or waved in the air.
– At the end of the meal, the knife is positioned diagonally in the top right section of the plate close to the fork. The cutting edge faces inward, and the handle angles right.
Again, keeping the fork and knife separate was tradition to prevent cross contamination. The palm down grip and use of the index finger allowed for graceful cutting motions.
Proper knife placement on the plate was important for signaling to servants and maintaining etiquette.
Holding a Spoon
Spoons are primarily held in the right hand, though sometimes transferred to the left. Rules include:
– Spoons are picked up by the handle only and conveyed to the mouth without tipping or tilting.
– Soup spoons are held in the right hand, then transferred to the left hand when not in use.
– Dessert spoons may stay in the right hand or be transferred to the left after the main course.
– Placement at the end of the meal varies. Dessert spoons may be left facing right or diagonally on the top plate section. Soup spoons are left diagonally or lying face up on the saucer.
The spoon grip allows for graceful motion to the mouth. Soup spoons and sometimes dessert spoons get transferred to prevent drips on the right hand which still holds the knife. Leaving spoons face up or diagonally provides visual meal progression cues.
Exceptions and Other Utensils
While the above guidelines cover the main utensils, there are exceptions in certain dining situations:
– With some soft or liquid foods, the fork may be kept in the left hand and spoon in the right throughout.
– Items like asparagus are typically eaten with the fingers.
– Utensils like salad forks, seafood forks, and dessert knives may stay in the right hand alone.
– Utensils are not present when eating foods like sandwiches, pizza, or hors d’oeuvres. Hands are used judiciously.
– Chopsticks follow their own etiquette rules rooted in Asian traditions.
– Place settings with multiple forks and knives progress from the outermost utensils inward as the meal advances.
So while there are intricacies, the general rule is fork in left hand, knife in right hand, and spoon transferred as needed. Unique grips and placement aim for grace, hygiene and status cues.
Origins and Evolution
The origins of royal cutlery etiquette can be traced back several centuries to the 1600s and 1700s. During this era, extravagant multi-course feasts emerged among European aristocracy and royalty. Elaborate place settings came into fashion with specialized utensils for each dish.
However, without modern sanitation and hygiene standards, dining was a dangerous affair. Food poisoning and ingesting non-edible serving items was a real risk. Additionally, maintaining status distinctions was critical among noble classes.
These factors led to the development of strict dining etiquette that served both functional and prestige purposes. Separate utensils for each diner minimized contamination. The fork tines down grip allowed servants to see exactly what had been eaten. Proper knife use conveyed elite skill. Unique resting positions cued progression through lengthy meals.
By the 1800s, the standard of individual place settings and utensils for each guest became solidified. Distinct grips and usage standards also spread through the nobility. Louis XIV of France and Victoria of Britain had notorious expectations when it came to dining etiquette among their royal courts.
The late 1800s through early 1900s saw a relaxing of some rigid table manners as hygiene and sanitation advanced. However, proper technique remained essential knowledge among 20th century royalty and aristocracy. Princess Diana was lauded for mastering the rules.
Today, much dining etiquette has simplified globally. But the royal families of Britain, Spain, the Netherlands and beyond maintain traditional cutlery techniques for dignity purposes. Proper form is still considered important hospitality knowledge for hosting royal meals.
Formal Place Settings and Meal Progress
To accommodate multiple elaborate courses, formal royal place settings follow specific arrangements that have also evolved over time. A typical formal royal place setting today includes:
– Plates and bowls for each course positioned horizontally above the knives and forks
– Two to three forks positioned left of the plate depending on courses
– Knife and spoon positioned right of the plate
– Additional utensils above the plate or bowls for specialized courses
– Decorative charger plate as a base
– Placement card with name and/or title of the guest
– Napkin in elaborate fold designs left or center of forks
– Multiple glasses for water, wine, champagne positioned above and right of the knife
The multiple forks allow each course to have a fresh utensil to prevent contamination. From left to right, the forks typically progress from salad fork, fish fork, to meat fork. Spoons, knives and additional utensils enter the setting as needed per course.
Once seated, diners unfold their napkins into their laps or over their left arm if rising between courses. The meal begins when the host or honoree takes the first bite. Courses progress in a structured order:
– First course: Appetizers – canapés, soups, salads
– Second course: Main dishes – fish, meat, poultry
– Third course: Salad
– Fourth course: Desserts – sweets, fruits, cheese
– Fifth course: Coffee, liqueurs
Each course involves transferring used flatware from the setting according to protocol. When the meal completes, the napkin is placed neatly on the table and utensils positioned as outlined above.
Instructions for Proper Technique
Mastering royal cutlery etiquette takes practice. Here are step-by-step instructions to learn the traditional grips and usage standards:
Fork
1. Pick up the fork with your left hand only.
2. Place your index finger on the back of the fork, extended down the length. Keep your thumb along the side.
3. Keep other fingers curled underneath holding the handle. Only the index should touch the fork.
4. Keep fork tines facing downward at all times. Never hold or gesture with the fork upside down.
5. To take a bite, pierce food by inserting only the top half of tines into the food. Do not impale or shovel the whole fork into your mouth.
6. Bring the fork into your mouth at a graceful pace. Do not hurry or abruptly stab.
7. Keep the fork angled downward when placing food into your mouth. Do not tip food upward.
8. When not taking a bite, rest the fork on the edge of the plate, not sticking up from food.
9. To complete eating, place fork diagonally on plate with tines facing left and handle facing right.
Knife
1. Only pick up the knife to cut food after it has been anchored to the plate using the fork.
2. Hold the knife in your right hand only.
3. Firmly grasp the handle while extending your index finger along the top of the blade.
4. Keep your grip firm but relaxed. Do not clench fist around the handle tightly.
5. Cut a bite-sized piece of food with a smooth sawing motion, keeping the knife perpendicular to the plate.
6. Place the knife diagonally on the top right section of your plate when not cutting food.
7. Do not wave the knife in the air or leave it sticking up from food.
8. Finish the course with the knife laying horizontally across the top of the plate, blade facing inward.
Spoon
1. Firmly grasp spoon handles through the palm and fingers. Do not hold too tightly.
2. Dip the spoon into soup or other dishes away from you, not towards you.
3. Spoon food onto the center of the utensil, not heaped or dripping off sides.
4. Bring spoon straight towards your mouth without tipping or tilting. Insert slowly.
5. When not taking a bite, rest the spoon on edge of soup plate or bowl.
6. Transfer spoon back and forth between hands as needed between bites.
7. Do not leave the spoon standing in food between bites.
General Tips
– Move utensils gracefully without abrupt motions. Bring food and utensils to your mouth versus leaning down towards your plate.
– Do not gesture or play with utensils when not taking a bite. Keep them properly positioned on dishware.
– Napkins should be placed in laps and used to dab lips frequently. Do not use sleeves or hands.
– Chew food slowly with mouth closed. Do not talk with food in your mouth.
– Sit tall with head level and elbows off the table if able.
– Utensils should not clank loudly against dishes or each other. Move carefully.
– Keep thumb and index fingers in similar positions when switching between utensils. This adds elegance.
With frequent practice, the techniques will start to feel natural. Be patient in learning the etiquette rules that royalty have followed for generations.
Royal Examples
Watching today’s royalty employ proper utensil etiquette can help reinforce the techniques:
– **Queen Elizabeth II** – Known for keeping fork tines downward, elegantly bringing food to mouth and resting utensils properly on dishware. Often uses her left hand for collecting peas. Handles soup spoons with precision.
– **Kate Middleton** – Shows mastery using the fork Palm In method and knife Index Finger technique. Gracefully places flatware down between bites. Keeps excellent posture when conveying food to mouth.
– **Prince William** – Exhibits proper knife grip when cutting, index finger extended on back. Carefully balances pace of eating. Controls soup spoon motion well. Rests utensils correctly when pausing.
– **King Charles III** – Displays disciplined fork tines down use and spoon motion control. Precisely transfers utensils between hands when needed. Finishes courses with placements angled properly.
– **Princess Victoria of Sweden** – Demonstrates refined grip on cutlery handles. Uses just fork tips for collecting food. Confidently handles variety of utensils in multi-course meals.
Watching royals like Queen Elizabeth II and Kate Middleton employ cutlery allows you to absorb their grace, precision and confidence handling forks, knives and spoons. Study how they position fingers and angle utensils. Note their posture and poise. With dedication, you can learn to exhibit similar skills.
Importance of Etiquette Mastery
Expertise using cutlery is still considered an important talent for royals today. There are several key reasons proper technique remains essential:
**Status and Respect** – Displaying poise and decorum with utensils conveys dignity and sophistication associated with elite social standing. This upholds esteem for royal families.
**Hospitality** – Following formal etiquette shows respect when hosting guests. Proper handling is part of polite reception and care for visitors.
**Upbringing** – Royal children are still taught traditional dining etiquette from a young age as part of their rearing. Mastery is a reflection of good upbringing.
**Public Image** – Media coverage often focuses on royals at banquets and state dinners. Proper conduct contributes to positive public profiles.
**Tradition** – Centuries-old etiquette rules are seen as part of the history royals aim to carry on. Following the techniques connects modern royalty to tradition.
Though many etiquette rules have relaxed over time, royalty view formal cutlery technique as a dignified practice worth preserving. It honours their heritage and status while projecting sophistication.
Conclusion
Royal cutlery etiquette involves specific methods for gracefully handling forks, knives and spoons. The techniques trace back centuries and aimed to prevent food contamination while projecting status.
Key rules include keeping fork tines down, cutting with the proper knife grip, and moving utensils elegantly. Courses involved transferring flatware in particular positions on finished dishware.
While allowing for some exceptions, today’s royals continue upholding formal table manners. Mastery requires practice but enables one to exhibit the poise and dignity associated with royalty. Learning traditional technique represents time-honored skills.
Watching Queen Elizabeth II, Kate Middleton and other royals employ proper grips shows the method in action. With dedication, reviewing instructions and emulating their example can help you gain utensil handling expertise. Though complex, the etiquette conveys rich heritage.