Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1898-01-22
THE ART OF DINING.
Definite Information Concerning the De
tails For the Uninitiated.


Not every one knows how to dine,
and the novice at formal dinner often
suffers untold agonios for the want of
little definite information OH snail
points which are as second nature to
the habitual diner out. Good House
keeping includes in a paper on social
graces some practical bits anent the
urt of dining, among them the follow
ing:
Punctually quarter of an hour be-
fore the hour all guests should reach
the house OF all places delay here is
objectionable.
At each plate and in front are wine
glasses or water tumblcr and a Carate
between every two or four persons.
while at the left are bread and butter
plates and knives. On each plate is
napkin, between the folds of which
peeps "a roll, and at the right also an
individual salt and pepper caster, with
whatever knives and spoons are needed
for the courses. At the left are forks.
the oyster fork outside Of all. The CON
cave portions of spoons and forks are
uppermOst and the knife blades turned
| inward
In formal functions everything is
served from the side, only the first
course of raw oysters being on the
plates at each place when all are seat
ed When this is removed, there is
plate underneath which remains while
soup or bOuillon is served, after which
that is taken away. The waiter removes
plates or places them i'll position from
the right of the guest. Where a Wand
is offered for the guest to help himself
it is done from the left. The attendant
wears white cotton gloves and holds the
dish upon folded napkin. Guests help
themselves and pass along the olives.
almonds and other trifcs. nothing else
A second serving of the same Wand is
never offered.
Whenever dish is undeSired a guest
never refuses but simply affects 10 eat.
though he need not. The most famous
diner out of New York eats no course
dinner. ''lf | partook of one quarter of
the feasts which | am supposed to en-
joy" said h, Il should not now he
living | eat bit of bread and never
touch wine. "
Unless invited to- some entertainment
after Il formal dinner guests are not OK.
pectCd To remain more than Il half hour.
In cities such function frequently pre-
cedes theater party or dance at some
residence where all invited are known
| to be expected guests. In leaving the
dining room each has taken menu.
which is often work of art, showing
originality and appropriateness to the
occasion.
That brief calls should be made upon
the dinner givers within ten days after
the function is incumbent upon all who
have attended them. Where distance
prevents this an appreciative note should
be forwarded.
1t may be well to state here that
bouillOn or soup is slipped noiselessly
from the side of the spoon taken from
the side Of the plate farthest from the
diner. Fish is taken with a fork while
holding Il bit of bread i'll the left hand.
Salad is never cut, but cheese should be.
1t is then placed i'll bits on biscuit or
bread and conveyed to the mouth.
Strawberries served unhull,d are held
by the stems and dipped in individual
dishes Of powdered sugar
Oranges, peaches, apples and pears
are peeled and cut across, while ha.
nanas, after peeling, are sliced and eaten
by the help of fork. Peas are usually
conveyed to the mouth by fork. The
American fashion of partal:ing of corn
is to break it III two and eat it from the
cob. Bread should never be buttered in
the slice, but only in small broken
pieces. Fruit seeds should be taken
from the mouth by the fingers