What does “back of the fork” mean in British table manners?

A fork has pointed prongs called “tines” — these are the parts that spear the food. The fork also has two sides: the “front” is the hollow, scooped side that faces up, and the “back” is the smooth, curved underside. In British dining etiquette, you often hold the fork with the tines pointing down and use a knife to push food onto the back of the fork. In this clip, the presenter explains that when eating rice “we push the rice onto the back of the fork.”

In everyday English, the different parts of a fork have simple names. The prongs are called “tines,” and their sharp ends are the “points.” The part you hold is the “handle.” The curved underside of the fork, opposite the scooped front, is the “back.” In British table manners, this style — fork tines down, using the back — is the traditional way. In American dining, it is more usual to hold the fork with the tines pointing up, like a small shovel. If you watch British cooking or dining shows, you will often see the tines-down style. Neither is wrong — they are simply different cultural habits.