Serviettes, crockery, and cutlery.
Things you should do:-
Your serviette should always be placed on your lap. If it is small you may open it out fully. If it is large it should be kept folded in half with the fold toward you. ( In some of the more exclusive restaurants the waiter will place your napkin on your lap for you.)
The fork is held in the left hand, the knife in the right to cut food and to help carry food to the fork. The fork is held, tines down, and the knife used to move food unto the fork or support food so the fork can pick it up. There is no shifting of cutlery.
When you are finished eating, soup spoons, coffee spoons, and dessert spoons should be placed on the side plate or saucer, never leave them in the bowl, cup etc. Do not push your plate away or stack your dishes. Place your knife and fork together in the "twenty past four" position, as if your plate were the face of the clock, with the knife on the outside and the fork on the inside. Or place the utensils side by side in the middle of your plate, fork tines down, knife to the right, sharp blade turned inward toward the fork.
Keep your serviette in your lap until you leave the table.
When you leave the table place your serviette in loose folds at the left side of your plate, never on top of the plate.
Things you should not do:-
Never tuck your napkin into the collar of your shirt.
Never use a napkin as a handkerchief.
- See more at: http://www.learnenglish.de/culture/eatingculture.html#sthash.Tji8HBA0.dpuf