What to do when you invite someone round, how to set the table, how to arrange the seating. 
A few simple rules for you to remember. 

8	How to eat...

STARTERS
on small or flat plates, with cutlery. 

SALMON
with fish cutlery, accompanied by toast (the fish should not be put onto the bread, but eaten separately). 

PATE'
with a fork, served with canapés. 

CAVIAR
should be served in two cups: a larger one to contain the crushed ice, a second - placed within the first - to contain the caviar. Caviar should be served with a spoon and be eaten using cutlery. It can be dressed with a little lemon juice. 

MINESTRONE SOUP
with a spoon which should be brought to the mouth even end on. It is not recommended to blow on the soup to cool it. Once almost finished, the soup remaining in the bowl should be obtained with the spoon by leaning the dish towards the centre of the table, and not towards oneself. 

SOUP
should be drunk directly from the specifically designed cups, held by the handles. A spoon should not be used except to mix the cheese or to try it. 

CHICKEN/TURKEY
with the fork (held in the left hand) and the knife (in the right), the pieces should be brought to the mouth holding the fork with its points downwards. It is absolutely forbidden to eat chicken with your hands. 

FISH
should first be cleaned: using a knife and fork, the head and tail should be cut horizontally, then the dorsal and pectoral fins should be removed, and the fish should be cut in half along the side. Then the skin should be removed, and the upper half of the fish overturned in order to open it into two pieces. The central fish-bone can therefore be removed. Fish should be eaten using specific fish cutlery. 

SHELLFISH
using cutlery (first they should be cleaned out and then replaced in their shells).

OYSTERS and MOLLUSCS
should be eaten using a three pronged fork. 

ASPARAGUS
with specific tongs, if only the heads are served, a fork can be used. 

CHEESE
with a knife, cut a small piece and place it on a little bread before bringing to the mouth; if soft cheeses are served, use a fork. 

BREAD
should be broken into pieces, taking care not to leave too many crumbs. Never bite into a roll or a slice of bread. 

ICE-CREAM (also sorbet and soft ice-cream)
with an ice-cream slice. 

CAKE
with a specific three pronged fork. 

FRUIT

- PEARS, APPLES and PEACHES: should be cut into four pieces using a knife, then one piece at a time should be taken with the fork and it should be peeled using a knife, core removed and the flesh eaten in pieces. 

- ORANGES: should be held in the left hand, and peeled using a knife after having removed the top and incisions made in the peel. The segments should be divided and brought to the mouth using the hands. 

- BANANAS: should be held in the left hand and peeled using a knife, then rested on the plate and sliced before eating. 

- GRAPEFRUITS: are usually pre-cut and should be eaten using a spoon. 

- MELON: must be ready prepared, divided from the rind to be eaten using a knife and fork. 

- FIGS: should be held in the left hand, cut into four pieces using a knife without completely dividing the pieces, they should then be rested on the plate and eaten using a fork before removing the skin with a knife. 

- GRAPES: should be held in the left hand, with the right, one grape at a time should be removed from the bunch and brought to the mouth. 

- APRICOTS: should be opened along the furrow and the stone removed using a knife, they can then be eaten by hand. 

- CHERRIES: to be eaten by hand, one at a time, the stone should be spat into the closed hand and then placed on the plate. 

- FRUIT SALAD: should be eaten using a spoon, if there are any stones, they should be spat onto a spoon and placed onto the saucer.