By knowing the dining customs of different cultures, you not only avoid giving offense but also enhance your own enjoyment. Tips for becoming a more worldly diner.

In an Italian restaurant, avoid cutting spaghetti unless it’s for a baby, says Mario Batali, chef-owner of Babbo, in New York City.

When using chopsticks, think small bites. “Eat slowly; chopsticks are sophisticated,” says Helene An, owner and executive chef of Crustacean, in Beverly Hills. Don’t expect — or request — chopsticks in Thai or Cambodian restaurants; they aren’t traditionally used with those cuisines.

Although it can be eaten with chopsticks, traditionalists eat sushi with their hands, says Toshio Tomita, head sushi chef at Nobu, in New York City. Dip pieces of sushi fish-side down to avoid soaking the rice, which has already been seasoned by the chef. Finish each piece in one bite or two, and avoid putting pieces down between bites.

Tortillas don’t have to wrap something, says Rick Bayless, chef-owner of Chicago’s Topolobampo and Frontera Grill. In upscale Mexican restaurants, tortillas are served as an accompaniment to a meal, like bread. You wouldn’t make a taco out of an elegant Mexican dish any more than you would make a sandwich out of steak au poivre.