Knives are not needed in native places as meats are usually chopped into bite size. In native places or homes one may notice diners polishing their table service with tissue . In first-class restaurants, common condiments on the table are salt and pepper. In native places, however, it's instead soy sauce and nam pla , a fermented fish oil, lighter in color than soy sauce. Except in first-class restaurants, bread and butter does not come with the meal and is generally not available.
Breads are often too sweet for Western taste.
Tomato ketchup or mustard are not common in native places. First-class restaurants observe the international sequence in serving dishes, or the sequence typical for the particular cuisine of a country. Except in better restaurants, foods are often precooked and served at room temperature . For groups one should always make reservations, and it is advisable to book or go early to the major hotels and restaurants on weekends when they are apt to be crowded.