How to handle tricky foods...like spaghetti 🍝

Navigating workplace dining can be challenging, especially when tricky foods are involved. Whether you’re at a business lunch, office potluck, or company event, handling difficult-to-eat foods with poise is crucial for maintaining professionalism. Here’s how to manage some of the trickiest foods without a faux pas.

Spaghetti and Other Long Pastas

Long noodles can be a disaster if not handled properly. Instead of slurping or cutting them all at once, twirl a small portion around your fork using a spoon or the edge of your plate for support. Avoid excessive sauce splatter by taking small, controlled bites.

Soup

When enjoying soup, dip your spoon away from you and sip from the side rather than slurping directly from the bowl. If it’s too hot, wait for it to cool naturally rather than blowing on it. And if there are crackers, crumble them into the soup discreetly rather than making a mess.

Chicken Wings and Ribs

Finger foods can be especially tricky in professional settings. If wings or ribs are served, opt for using a knife and fork if possible. If using your hands is unavoidable, have napkins ready and wipe your fingers frequently. Never lick your fingers at the table.

Shellfish (Lobster, Crab, Shrimp, Oysters)

If cracking open crab legs or lobster, use the provided tools carefully to avoid splattering juices. When eating shrimp cocktail, dip once and take a bite rather than double-dipping. If oysters are served, use the small fork to loosen the oyster before bringing the shell to your lips for a smooth sip.

Burgers and Sandwiches

Large, overloaded sandwiches can lead to spills. Cut them in half for easier handling, and avoid overloading them with condiments that might drip. If a burger is too large, using a fork and knife is perfectly acceptable.

Salads with Large Leaves or Dressing Drips

When faced with oversized lettuce leaves, cut them into smaller, manageable bites rather than stuffing an entire leaf into your mouth. Be mindful of excessive dressing or toppings that may fall off—use your fork to collect stray ingredients neatly.

Corn on the Cob

If served corn on the cob in a formal setting, it’s best to cut the kernels off with a knife rather than biting directly. This keeps things neat and avoids any embarrassing mess.

Spicy or Messy Finger Foods (Tacos, Nachos, Pizza)

Tacos and nachos can crumble easily. If possible, opt for a fork and knife when dealing with overloaded or soft tacos. With pizza, if it’s exceptionally greasy, folding it slightly can prevent drips, but in more formal settings, using utensils may be the best approach.

Fizzy or Carbonated Drinks

Soda and sparkling water can sometimes cause unexpected burps. To avoid this, sip slowly rather than gulping. If you feel the need to burp, excuse yourself discreetly rather than stifling it at the table.

Spinach, Seeds, and Other “Stuck-in-Your-Teeth” Foods

After consuming foods like spinach, chia seeds, or poppy seeds, take a discreet glance in a mirror or use a napkin as cover while checking your teeth. Avoid using your fingers to pick at food stuck in your teeth while at the table.

Final Thoughts

Dining in a professional setting is about more than just eating—it’s about maintaining poise and consideration for those around you. By handling tricky foods with etiquette and awareness, you demonstrate confidence and polish, leaving a positive impression on colleagues and business associates alike.

What’s the trickiest food you’ve encountered in a work setting? Share your experiences in the comments!