By Walter Hoving

Here is the suitable little booklet for anyone--teenage or otherwise--who has ever desired to grasp the artwork of excellent desk manners. Written by means of Walter Hoving, former chairman of Tiffany's of latest York, it's a step by step creation to the entire fundamentals, from the instant the meal starts ("It is wide-spread for the younger guy to aid the younger woman on his correct to be seated") to the time it ends ("Remember ceremonial dinner isn't really a funeral, nor has your hostess invited you simply because she thinks you're in dire desire of nutrition. you are there to be entertaining"). as well as the necessities approximately silverware, carrier, and sociability, it comprises a few of the superb issues, too--the right solution to carry a fish fork, how you can consume an artichoke thoroughly, and, better of all, the best way to be a gracious eating companion.

Concise, witty, and illustrated with humor and elegance through Joe Eula, this vintage advisor to sturdy desk manners has overjoyed readers of every age for greater than 50 years.

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Always place them like this. This is the only “rest” position. The knife and fork are crossed on the plate with the fork over the knife with the prongs pointed down. This is one reason why the prongs are curved. A good butler or waitress will never remove your plate with the knife and fork crossed because he or she knows that you are not finished. Never wipe your mouth with one hand while holding a knife or fork in the other. Never keep the fork in the left hand while drinking water. Do not hold the knife and fork in this position when you are talking.

Don’t tie it around your neck or stick it in your belt. The fish or meat will be served to you on your left side. Take the serving fork in your left hand and the serving spoon in your right, holding them as pictured above. After you have served yourself, place the serving spoon and fork side by side on the platter. Vegetables should also be placed on your plate. Side dishes, except for salads, are not used at home, only in restaurants. When serving yourself, take small portions. If you don’t like what is served, it is permissible to refuse it.

Always break the bread with your fingers. Do not cut the bread with the butter knife; just butter the bread with it. The salad may be eaten with the salad knife and fork just as the fish and meat courses are eaten. Or if you feel the salad can be cut with the edge of the salad fork, the knife may be left on the table. At luncheon, salad is often served at the same time the meat course is served. In this case you may use the same fork you are using for the meat. Asparagus is eaten with the fingers, unless stalks are too long.

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