· Meals should be served with utensils and condiments in the same place.
· Use the "face of the clock" method to position food and make it easier to find. For example, place meat at the 6 o’clock position, potatoes at 3:00, etc.
· Using a bowl with high, curved sides can be easier than eating off a plate.
· Using a knife, slice of bread or a dinner roll can make it easier to locate food on your plate and act as a buffer to get the food onto your fork.
· Use the "trailing method" with your fingers to explore the place setting and to avoid spills.
· Ask someone to cut your meat if needed.
· Salt & pepper can be shaken over fingers or into the palm of your hand.
· Extra-large napkins are practical.
· Carry a large bib or cloth to put over your clothing to catch spills.
· Listen to the "pouring sound" when pouring hot or cold liquids. Place fingertip on edge to determine fullness.
· Pour boiling water over sink to be safe.
· Use placemat and/or dishes in a contrasting color from the table.
Dining Out
· Dine at places where lighting is adequate.
· A level floor with few or no steps lessens anxiety and prevents falls.
· Ask if a large-print menu is available.
· Ask companion or server to read the menu to you.
· Ask the waitress what the specials are or what she would recommend.
· Ask server to identify location of items on the plate according to the "face of a clock".