Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1911-01-23

Please write some points of eti-
quette on manners a, the table while
receiving company and visitors"
The mechanics of table manners be-
gin with a correct posture at the board,
and this position is as necessary in
ones own home as in anotheTs- 1t is
correct to sit perfectly erect in the
chair. neither leaning back between
helping hands nor reaching forward to
meet the morsel on the fork or the
soup in the spoon A seat too close to
the table filings out the elbows in an
ungafnly manner; one too far away
from it bends the back and makes one
liable to drop food on the clothing.
The proper position for the chair
leaves the waist about eight inches
from the table.
While the meal is in progress it is
ungracefu1 and impolite TO put the ell
bows on the table, to trifie with bits
of bread or the knives forks and
glasses from their proper places. This
last disarrangement OF the cover
which Is the word for the individual
outfit at table, is to annoy q neat
hostess. who prides herself on a pref
ty table arrangement and it is at any
When not actively engaged in replen-
isting the fnrec creature the hands
should lie quietly in the lap for this
reposefu1 bearing Is the sign manual
OF GOOD DreeO1ng.
When everybody Is seated at table
not before-the napkin is taken up
from the plate across which it lies and
opened out across the knees. However
beautiful a gown or splendid a gentle
mans evening get-up. 1t is the height
of bad taste to pin the napkin UP to
waistcoat. One sfake-the two hands
held to the right of the sitter-unfolds
it sufficiently, and without more ado
1t is laid upon the lap. A neat person
at table does not wipe the lips often,
but for removing fish bone or any
other foreign substance from the
mouth the napkin Is invariably used,
and the object carried in its folds to
the plate, where it is deposited. After
the meal. when dining with friends
the serviette may be folded and laid
by the plate. The perfect hostess will
also do this rather than make use of
the napkin ring. as this move gives
look of home economy to a meal, and
this is not desirable when strangers
are present.
The knives and soup spoon are at
the right of the plate and the various
turks used at the left The smaller
knife will be used for the entree and
the larger for the roast; the two forks
for these courses are generally the
same size. The knife is held in the
r1gEC ndn0 ana Is uSeQ exclusively Tor
cutting food. and after this the fork is
shifted TO the right hand for eating.
But save for such very small vege-
tables peas and beans, or for rice.
the fork is not used spoonwise, but
rather to lift conveniently shaped
pieces with the ends of the prongs. Il
is not thought elegant to mash up food
.yith the fork before eating 1T, or to
turn the fork over and pile up the
other side with food. as some persons
do. and though these things seem fair
ly trffiirg, they count in the summing
up of perfect table department. Ope
grave offense with the fork is to hold
it in the air With food on 1t while talk
ing. and it is equally clumsy to keep
knife and fork in the hand when the
plate is passed up for a second help
ing. The proper place for the knife
and fork when the plate is being pass
ed for the extra serving is at the side
of 1T, handles together and fork prongs
up. On completing the meal, the knife
and fork are laid in this way straight
across the plate. handles to the rishlt.
Fish, meat, vegetables and made
dishes are eaten with a fork, also SAL
ad, melons and many sorts of ices and
frozen puddings So where hostess
H.. -. 81 ~