The basic principle of holding a knife and fork is to hold a knife or a spoon in the right hand, a fork in the left hand, hold the end of the knife and fork lightly with the hand, and press your index finger on the handle. Pay special attention here. You can also hold fork in your right hand and knife or spoon in your left hand. In addition, when eating with a knife and fork, you should use a fork to fix the left side of the food, then use a knife to cut the food into a small mouth size, and then dip the fork into the seasoning and send it to the mouth.

The number of cutlery knives and forks should be equal to the number of dishes, and the order of serving should be arranged from outside to inside, and the order of serving should be arranged from outside to middle, followed by appetizers, fish and meat. All forks and spoons will be placed upwards, and all blade parts will be placed in the middle. In order, after meals, they are placed parallel to the plate.

When using the knife and fork, you should pay attention to the knife edge always inward. If you need to temporarily put down the knife and fork in half, you should put the knife and fork in the shape of eight characters on the plate, indicating that you will continue to eat. If you have finished a dish, you should put the dishes neatly in the middle of the dishes to the direction of 4 o'clock, indicating that the dishes can be taken away. The forks and spoons placed horizontally in front of the table are tableware for desserts. Do not use them arbitrarily, but follow the order of serving. When eating, the left and right hands are usually used to cooperate with each other.

In general western restaurants and cafeterias, there are usually no more than three knives and forks on the table. Western restaurant will provide you with three sets of knives and forks, knives and forks have different specifications, according to the use of different sizes also vary. When eating meat, no matter if you want to cut it with a knife, use a large knife. When eating salad, dessert or some appetizers, generally with a smaller fork and spoon, soup, to use a large spoon, the left knife for butter knife, specially for smearing bread, never use it to cut meat. But in a professional Western restaurant or pickling room, for more than three courses of set meals, you need to put the knife and fork on the table after the use of the new knife and fork. Because of the special attention, all the knives and forks used to cut the pickles in the pickling room are dedicated, and the pursuit is the feeling of being separated by cutting the pickles.