Newark residents minded their p's and q's last Saturday during a two-hour lesson on social graces in a formal dining setting.
Instructor J. Wesley Tann, etiquette guru and renowned fashion designer, hosted the free, two-hour class at Boylan Recreation Center, touching upon basic table manners and learning the "art of the silver."
Following a brief-brush up of protocol, the crowd of about 40 enjoyed a fancy three-course meal served by Chef Leroy Baldwin, of Lincoln College of New England, and an attentive waitstaff.
Among Tann's tips to being a more elegant dinner guest:
- When seated at the table, begin conversation with the person on your right. That way, you set the environment for polite chitchat over the course of the meal.
- When eating bread, tear off and butter a bite-sized piece, while leaving the rest on your plate. Tann advised against stuffing the entire roll into your mouth.
- The napkin should be placed on the lefthand side of the plate when leaving the table.
- Red wine glasses should be cupped in the hand, while white should be held by the stem so as not to warm it.
- Taste your food before adding salt and pepper. It is insulting to the chef if you don't.
Watch the video above for more information.