Original:  In chop houses and lobster palaces of the time , finger bowls were often presented after any course with finger foods or drawn butter   .
Revised:  In chop houses and lobster palaces of the time , finger bowls were often presented after any course with finger foods or drawn butter In some styles of informal and restaurant service, the dessert fork and spoon are set along the top edge of the plate when all the flatware is laid at the start of the meal. Near the end of the meal, the finger bowl is presented with the dessert plate , similar to formal service; and the guests set the bowl aside and move the fork and spoon to the sides of the plate for the dessert course. After dessert, the guests use the finger bowl before leaving the table .
Edit intent: meaning-changed