Spanish Dining Etiquette
that can be picked up with your fork.
 Dining etiquette for toasts. The most
common toast is salud (to your health).
 Dining etiquette for beginning to eat. Do
not begin eating until the host says,
"Buen apetito!".
 Dining etiquette for utensils. Spaniards
do not switch knives and forks. The
knife remains in the right hand, and the
fork remains in the left. When the meal
is finished, the knife and fork are laid
parallel to each other across the right
side of the plate. If you put both utensils
down on the plate for any real length of
time, it is a sign to the waitstaff that you
are finished, and your plate may be
taken away from you. If you lay your
cutlery down on either side of the plate,
it means that you haven't finished.
 Dining etiquette for the place setting.
The fork and spoon above your plate are
for dessert. There are often many
additional pieces of cutlery; if you're
unsure of which utensil to use, always
start from the outside and work your
way in, course by course. There will be
separate glasses provided at your setting
for water and white and red wine (after-
dinner drink glasses come out after
dinner).
 Dining etiquette for eating bread. Bread
is usually served without butter so there
will not be a butter knife. There will
generally be no bread dish. Bread is
placed on the rim of your main plate or
on the table by your plate.
 Dining etiquette for your hands. When
not holding utensils, your hands should
be visible.
 Dining etiquette for passing food. Pass
all dishes to your left.
 Dining etiquette for eating salad. Never
cut the lettuce in a salad. Fold it with
your knife and fork into a little bundle
 Dining etiquette for seating. The most
honored position is at the head of the
table, with the most important guest
seated immediately to the right of the
host (women to the right of the host, and
men to the right of the hostess). If there
is a hosting couple, one will be seated at
each end of the table.
 Dining etiquette for restaurants.
Tabernas are family-run restaurants.
Marisquerias serve only seafood.
Asadors usually serve cooked meats. In
informal restaurants, you may be
required to share a table.
 Dining etiquette for discussing business.
Depending upon how well developed
your relationship is with your Spanish
colleagues, meals are usually not the
time to make business decisions. Take
your cue from your Spanish associates.
 Dining etiquette for the home. Allow the
more senior members of your party to
enter rooms ahead of you. Do not
presume to seat yourself. The seating
arrangement is usually predetermined.
 Dining etiquette for paying the bill. The
one who invites usually pays the bill.
Other circumstances may determine the
payee (such as rank).
 Dining etiquette for tipping. In Spanish
restaurants, a gratuity is usually added to
the bill. If it is not included, leave a
minimum tip of 15 percent.