Learning correct table manners can be confusing and even intimidating — especially when comparing those in the U.S. to those in other countries. Behaviors that are considered proper in one culture can be etiquette blunders in others.
In the U.K., for example, the fork should always be held in the left hand with its tines down, whether cutting food or lifting it to the mouth; the knife always stays in the right hand. By contrast, U.S. diners are taught to hold the fork in their left hand while cutting food and switch it to the right hand to lift and deliver a bite.
While Americans are encouraged to clean their plates at mealtime, in China it’s considered polite to leave a bit on the plate as a compliment to the host. Slurping noodles or soup, considered ill-mannered in the U.S., signals enjoyment in Japanese culture — just as burping at the table after a meal, an embarrassing mistake in America, is a proper expression of satisfaction in Taiwan and several other countries.
If dining etiquette is complex enough to confuse adults, what’s the best way to teach it to kids? In Key West, the answer is simple: at Natasha Lane’s “A Seat at the Table” class scheduled at 11 a.m. Saturday, Oct. 4, at the Key West Cooking Show venue, 291 Front St.
The interactive two-hour experience is open to diners ages 10 to 14. Guided by Lane, a licensed etiquette instructor, it will help attendees discover how to make meaningful connections over a shared meal and feel comfortable in food-related social situations.
“The aim is to make the class both informative and fun, while reinforcing self-confidence and social grace,” explained Lane.
Among the subjects covered are the importance of etiquette in everyday life, the accepted way to pass and serve dishes, guidelines regarding utensils and eating styles, and how to handle buffets and finger foods.
A special emphasis will be placed on the social side of dining, with topics including how to be fully present, engage respectfully and show gratitude and appreciation for the food and experience.
As they learn the secrets to dining etiquette and accepted table manners, teens and preteens will have a chance to practice their newly acquired social skills during a multicourse lunch — with a menu specifically chosen to appeal to their developing palates.
Tickets are available at keystix.com.
Last Bites
Dish of the Week: Tostones. Savory fried plantains, often served with a chimichurri dipping sauce, are a favorite snack or side dish in many Caribbean and Latin American cultures. To make them, peel green plantains, slice them into thick rounds and fry the rounds in hot oil until golden brown. Flatten the tostones and briefly immerse them in a lime-garlic “bath” before frying them again to achieve a satisfyingly crispy texture.
Helpful Kitchen Hack: When unexpected company drops in, turn simple tostones into a delicious and innovative appetizer. For a quick and easy-to-make treat, simply top the rounds with dollops of ceviche or guacamole and serve.
Hungry for more? Visit keywestcookingshow.com or call 305-294-COOK.
