Do not hold the handle of the spoon in the palm of the hand. Carry the food to the mouth with an inward movement of the hand. Hold the fork or spoon in a sidewise position when eat- ing, and not with the handle pointing toward the opposite side of the table. If the knife, fork, or spoon is accidentally dropped, in- stead of reaching for it, ask for another. TABLE ETIQUETTE 391 When through using the knife and fork, lay them on the plate parallel to each other, the knife being on the right, with the sharp edge next to the fork, and the tines of the fork down. PROPER MANNER OF EATING VARIOUS FOODS Soup should be eaten from the side of the spoon, and without the noise of sipping. It should be dipped up with the side of the spoon toward the farther side of the plate. Never tip up the plate in eating. Thickening the soup with crumbs is bad form. In eating bouillon, the spoon is used until only a little liquid is left. This remaining portion may be drunk from the cup, which is lifted by one of its handles. Vegetables and made dishes are eaten with a fork. The spoon is used for soft desserts, cooked fruits, and fresh fruits served with cream. Remove bread from the plate with the fingers, and never with a fork. Do not cut the bread, but break it, and butter each piece as it is needed. To butter the bread, do not hold it in the hand, but lay it on the side of the plate. When drinking coffee or any beverage served in cups, remove the spoon before lifting the cup to the lips. Place the spoon in the saucer when not using it. When drinking, look into the cup or glass. Never blow into a cup or soup dish to cool its contents. Never drink from a saucer. Before drinking from a glass, always wipe the lips. 392 VEGETAEIAN COOK BOOK Lift a goblet by the stem, and take bold of tumblers just below the center. Do not bend the head backward when drinking, nor tip the glass or cup too much. Apples, peaches, and all large fruits should be cut with a knife, and not eaten whole. Remove seeds from the mouth with the fingers, and lay them on the plate. Olives should be eaten with the fingers. Artichokes are eaten with the fingers. Ice-cream may be eaten with a spoon or ice-cream fork. Unstemmed strawberries are eaten with the fingers. Melons, if soft enough, may be eaten with a spoon. Pineapple may require the use of both knife and fork. GENERAL RULES FOR WAITERS This chapter has been prepared after years of experience in conducting public dining-rooms, and includes instruc- tions which will greatly aid in the training of inexperienced waiters and in reducing their work to a system. Each waiter should have access to the rules, and be required to become familiar with them. SETTING THE TABLE 1. Place the table-cloth on the table evenly, being careful that the corners are at equal distances from the floor. 2. See that the sugar bowls, salt shakes, oil cruets, etc., are clean and well filled. 3. Place the silver, china, and napkins on the table in their proper places. TABLE ETIQUETTE 393 RULES FOR SERVING 1. Step to the left of a guest in taking an order. Main- tain a pleasant and polite attitude, and pay strict attention to the order given. 2. Deliver the order exactly as called for, to avoid dis- satisfaction on the part of the guest; and be as prompt as possible.

AI-modernized reading of the original text

Do not hold the handle of the spoon in the palm of the hand. Carry the food to the mouth with an inward movement of the hand. Hold the fork or spoon in a sidewise position when eating, and not with the handle pointing toward the opposite side of the table. If the knife, fork, or spoon is accidentally dropped, instead of reaching for it, ask for another. When through using the knife and fork, lay them on the plate parallel to each other, the knife being on the right, with the sharp edge next to the fork, and the tines of the fork down. PROPER MANNER OF EATING VARIOUS FOODS Soup should be eaten from the side of the spoon, and without the noise of sipping. It should be dipped up with the side of the spoon toward the farther side of the plate. Never tip up the plate in eating. Thickening the soup with crumbs is bad form. In eating bouillon, the spoon is used until only a little liquid is left. This remaining portion may be drunk from the cup, which is lifted by one of its handles. Vegetables and made dishes are eaten with a fork. The spoon is used for soft desserts, cooked fruits, and fresh fruits served with cream. Remove bread from the plate with the fingers, and never with a fork. Do not cut the bread, but break it, and butter each piece as it is needed. To butter the bread, do not hold it in the hand, but lay it on the side of the plate. When drinking coffee or any beverage served in cups, remove the spoon before lifting the cup to the lips. Place the spoon in the saucer when not using it. When drinking, look into the cup or glass. Never blow into a cup or soup dish to cool its contents. Never drink from a saucer. Before drinking from a glass, always wipe the lips. Lift a goblet by the stem, and take bold of tumblers just below the center. Do not bend the head backward when drinking, nor tip the glass or cup too much. Apples, peaches, and all large fruits should be cut with a knife, and not eaten whole. Remove seeds from the mouth with the fingers, and lay them on the plate. Olives should be eaten with the fingers. Artichokes are eaten with the fingers. Ice-cream may be eaten with a spoon or ice-cream fork. Unstemmed strawberries are eaten with the fingers. Melons, if soft enough, may be eaten with a spoon. Pineapple may require the use of both knife and fork. GENERAL RULES FOR WAITERS This chapter has been prepared after years of experience in conducting public dining-rooms, and includes instructions which will greatly aid in the training of inexperienced waiters and in reducing their work to a system. Each waiter should have access to the rules, and be required to become familiar with them. SETTING THE TABLE 1. Place the table-cloth on the table evenly, being careful that the corners are at equal distances from the floor. 2. See that the sugar bowls, salt shakes, oil cruets, etc., are clean and well filled. 3. Place the silver, china, and napkins on the table in their proper places. RULES FOR SERVING 1. Step to the left of a guest in taking an order. Maintain a pleasant and polite attitude, and pay strict attention to the order given. 2. Deliver the order exactly as called for, to avoid dissatisfaction on the part of the guest; and be as prompt as possible.

Vegetarian Cook Book