The Language of Flatware
Of all the traditional guidelines for handling a fork, knife, and spoon, two are especially useful. If you pause during the meal, set your fork on the left side of your plate, with the tines down, and the knife on the right, with the sharp edge facing in. When you're done, set your knife and fork beside one another on the right side of your plate, fork tines facing up or down.
Yes, You Can Cut Your Salad
The lingering resistance dates back to the time when knife blades were made of silver, which interacted with the vinegar in the dressing. Today, since most flatware is stainless steel, cutting your salad is a matter of personal preference.
Napkins
When excusing yourself from the table during a meal or between courses, place your napkin on your seat or the arm of your chair. Leave the table napkin free. When you're done with the meal, simply leave your napkin to the left of the place setting. If the plates have already been cleared, then place your napkin neatly on the table in front of you, but not as originally folded.
Portions
Unless you've just bicycled fifty miles and are ravenous, start with moderate portions. You can always take seconds when they're offered, but when you do be sure to compliment the cook. Leaving food on your plate is not a sign of good manners; but eating what you've served yourself is. Take small portions of everything. Overcooked, undercooked, burnt, and zealously spiced are not good reasons to pass up a dish, unless, of course, you're allergic.
Drinks
When serving wine for a dinner party, estimate one bottle of wine for every two people. Even if you wind up with extra, it's better than not having enough. Set out glasses for each type of wine you plan to serve. White before red, and dry before sweet is traditional. For room temperature wines, hold wineglasses or goblets under the bowl. Chilled wines (whites and rosés) should be held by the stem of the glass. As for champagne, choose the base or the stem, depending on your glassware.