5th – 12th November in participating restauraunts nationwide

 

  1. Establish a “point of reference” at the table. This may be an object which you know the exact location and its distance from other item. For example, being aware that your glass is placed on your right-hand side, at the top of your knife. This will make it easier to navigate your way around.
  2. It is important to maintain contact with the table as much as possible. This communication can help to avoid knocking over objects.
  3. During the course of eating, it is advisable to bend forward, bringing the face above the plate, should something fall from the fork.
  4. Food items can be recognized by aroma, by sense of hotness or coldness, and by sensitivity of touch through the use of cutlery.
  1. Being conscious of the weight of the fork or spoon is important as it indicates the size of the portion being picked up.
  2. When eating, foods may be picked up by the “stab” or “scoop”. Attempt to analyse the food and decide which method may be the best option.
  3. During the course of the meal it is useful to check the location of the food on the plate. This involves using the fork to move food towards the centre of the plate as it may be pushed to the side and off the plate.

Check out how these Diners got in at our pop up Dine in the Dark in Navan last year!

 

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