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No matter how cultivated in mind and spirit one may be, if there
is an absence of refinement of manners, the higher qualities are
likely to be overlooked. No one can afford to slight the study of
good manners. The basis of all good manners is tact, i.e. a kindly
consideration of others. This consideration may be shown at the
dining table quite as well as at a social gathering. Graceful and
easy table manners and a knowledge of how to serve and be served add
to the comfort as well as to the pleasure of one's associates in the
dining room.
Most of the rules of table conduct have been adopted because they
lend ease and grace or because they are sensible; others have been
established by custom and long usage.
Suggestions Concerning Table Manners
The Chair
If the chair is placed so that the front edge of the seat just
touches the table-cloth, there is no necessity for moving the chair
when taking one's seat or when rising. One should stand back of the
chair until the hostess moves to seat herself and then move to the
left of the chair to assume the seat assigned. One should also rise
at the left of the chair.
The Knife And Fork
There is but one "right" way to hold the knife or fork. When the
knife and fork are used together, grasp the handle of the knife or
fork with the first finger and the thumb so that the end of the
handle touches the center of the palm of the hand. The hands should
almost cover the handle, but the first finger should not extend down
on the blade of the knife or on the prongs of the fork (see Figure
35). The knife is held in the right hand only, and is used for
cutting foods and spreading butter on bread. For the latter, a small
knife, called a butter spreader, is sometimes provided. After the
knife has been used for cutting, it should be so laid on the plate,
that it rests wholly on it, never partly on the plate and partly on
the table. It is not pleasing to see a guest at the table holding
his knife upright or waving it in the air while he is talking.
The fork is held sometimes in the left hand and sometimes in the
right. It should be in the left, when holding foods that are being
cut with the knife. It may be held in either hand when conveying
food to the mouth. It used to be considered "good form" to use only
the right hand in lifting food to the mouth, though this
necessitated changing the fork to the right hand after the knife had
been laid aside. The common-sense method of keeping the fork in the
left hand to carry food to the mouth is now accepted (see Figure
36). When the fork is held in the right hand and used for conveying
such food as mashed potato to the mouth, its handle should be
grasped by the thumb and first finger in somewhat the manner as a
pen is held.
When a second serving is desired, the knife and fork should be
placed together on one side of the plate, in order to make room for
the food. At the end of a course the knife and fork should be placed
side by side in the center of the plate.
The Fork And Spoon
Since both the fork and the spoon are used to convey food, there may
be some indecision as to the best use of each. The fork should be
used whenever it is possible and sensible to do so. Soft foods, such
as soft-cooked eggs, custards, certain fruits, and desserts served
with cream or sauce, should be eaten with a spoon. The fork should
be used for brick ice-cream or stiffly frozen desserts. All
vegetables, salads, and pastry are eaten with a fork. In the case of
salads and pastry, it is sometimes necessary to cut them with a
fork. It is unconventional to cut lettuce with a knife at the table;
it may be shredded or torn into pieces before it is served.
For beverages, the spoon is used for stirring and tasting, but not
for sipping. After the spoon has been used it should be placed in
the saucer (see Figure 37). When tasting with a spoon, the side--not
the tip--of the spoon should be used. When using a spoon for
serving, or for sipping soup, there is less danger of spilling the
food if the spoon is moved away from, rather than toward, oneself.
The Fingers
Almost all foods are served with a fork, or a spoon. The
serving-dish for all such foods should of course be provided with a
fork or a spoon. There are a few foods, however, such as bread,
cake, and wafers, which should be taken with the fingers. A slice of
bread should not be cut in pieces at the table. It is better to
break off a piece of bread and then butter it than to spread the
entire slice at one time. If cake is soft, it should be eaten with a
fork. Celery, hard cheese (if cut into pieces), radishes,
confections, and most uncooked fruits are taken with the fingers,
and eaten from them. Olives and salted nuts may be taken from the
serving-dish with the fingers, but usually spoons are provided for
the purpose. Pieces of chicken or chops should be handled only with
the knife and fork. Special utensils are sometimes provided for
holding corn served on the cob.
Fruits served whole are sometimes difficult to manage. When possible
the hostess should prepare them before they are served. Oranges and
grapefruit may be cut into halves or peeled and sliced; bananas may
be peeled, scraped, and sliced. If fruits, such as apples, pears,
and peaches, are served whole, they should first be cut into
quarters, and each quarter should be pared separately and eaten.
Peaches may be cut into halves and eaten with a spoon.
The Napkin
When the napkin is placed on the lap, it need not be spread entirely
out, but may be left with one fold in it. A guest who is to be
present at consecutive meals should fold his napkin after eating;
if, however, he is dining in a hotel or restaurant, or if he is in a
home for but one meal, the napkin should be laid on the table
without folding.
Quiet Eating
Quiet mastication without hurry and without noise is an obligation
that we owe ourselves and our companions. It is well to refrain from
talking during mastication. One cannot eat quietly unless the lips
are kept closed while chewing. |
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