Anything that isn't part of the meal does not belong on the table.
When you take your napkin from the table, make sure the fold is towards your waist so you can lift up one corner to wipe your mouth and still have half of the napkin on your lap in case something falls on it.
Don't blow your nose in the napkin!
A sneeze or cough can travel at 300 miles per hour, 10 feet in any direction — so be sure to use a hanky.
Once you pick up your cutlery to eat, it should never hit the table again.
Silverware can send specific signals to a waiter. Crossing a knife and fork on your plate says, "I'm resting," laying them down parellel, handles facing right says, 'I'm done.'
Lipstick marks on a wineglass or on a coffee cup can be very, very distracting, so always blot your lips before you drink anything.
Here's another glassware tip: hold a white wine glass by the stem, a red wine glass by the bowl.
When you're at a party, hold your beverage in your left hand to keep your right hand dry and free for handshaking.
Etiquette now dictates that elbows may go on the table between courses, but never during the meal.
If your child has made a mess, you will compound the problem by trying to correct it yourself. Just leave a larger tip and let the wait staff clean it.
When trying to get your waiter's attention, signal unobtrusively, with a raised hand or by making eye contact. Don't wave your arms or snap.
Tipping is the reward for good service and insurance of future service.
Regarding toasting, the host should toast first, as a welcome at the beginning of the meal. If the host is toasting a special guest, it may also occur in the middle of the meal. A guest may propose a toast, but only after the host.
If you are being toasted, remain seated, say a quiet thank you and do not drink or touch your glass.
Mary Mitchell, etiquette author
The Mitchell Organization
215-574-1666
www.themitchell.org
