A dessert service consists of a dessert plate. On the plate, there will be a finger bowl placed on a doily in the centre of the plate, with a dessert fork to the left and a dessert spoon placed to the right of the finger bowl.
The guest sets the fork on the table to the left of the plate and the spoon to the right of the plate. Then picks up the doily and the fingerbowl, and places them on the table at the upper left of the dessert plate. The server then places the dessert on the plate.
When dessert has been served onto your plate, the spoon is held in the right hand. The fork is held in the left hand. Cut the dessert using the spoon. The dessert is pushed onto the spoon with the fork and eaten with the spoon. This is the traditional way in England and many other European Countries. However, in some European regions, the spoon is used for cutting and pushing the dessert onto the fork. The dessert is then eaten from the fork. Because there are many customs for the use of these dining utensils, it is best to familiarize yourself with regional customs before you arrive.
When in doubt, always follow the lead of your host.
For more on this topic buy the eBook ‘Formal Dining for Informal People’
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