Tips revised from Marguerite Gordon, author of Manners and Entertaining. From our observations, many persons from all walks of life still have major challenges at the dinner table. From now until The Gleaner-sponsored Restaurant Week 2009 rolls around, we will provide you with some valuable tips that will have you dining like a pro by the week of November 7-14.

Napkin Use

This is not a bib to be tucked into your neck or bosom, it is not a handkerchief either. It is to be placed on the lap to catch any food that may fall there. It is to be used to delicately dab at the sides of the mouth and the lips. It is to be used to correct a stain or mishap that may happen. Do not blow your nose in it, wipe your perspiration from your face or spit food into it. Take your cues from the hostess, once she has opened her napkin, you may do likewise. If napkins are luncheon-sized, open them completely; open halfway if they are dinner-sized. After eating, place the napkin casually to the left of the place setting.

If you have questions about proper table manners when dining out, email them to: lifestyle@gleanerjm.com