EATING DIFFICULT
FOOD
Though most food can
normally be tackled with a fork or knife, some
items of food require different skills to be
able to enjoy them in a socially acceptable
manner.
Spaghetti or Noodles
The strands of spaghetti or
noodles are to be twined around the fork until
they are all neatly wound up around it. The fork
is then lifted to the mouth. It is better to
bend forward slightly so that, in case some
strands do slide off the fork, one can still put
the rest quickly in the mouth. Cutting spaghetti
with a knife is an insult to the chef.
Bread
When
the bread basket, with assorted breads, is
passed around, pick up your choice of bread and
put it on the side plate. If a bread basket is
kept nearby, pass it first to the person on the
right, then help oneself and pass it to the
person sitting on the left who can then pass it
on. When anyone passes anything, do thank the
person. One can take some butter from the butter
dish and put it on the side plate and butter one
piece at a time. When there are jams and
marmalades, take the required quantity with a
spoon on the side plate after which it may be
applied to the bread with a butter knife.
Never lift butter or jam directly from the
serving dish or jar and apply it straight on the
bread.
Salads
They are eaten with a fork.
But if a salad leaf is too big, it can be cut
with a knife.
Peas
Press the peas on to the
fork using the knife. Peas are eaten with a
fork. The fork should not be used to pierce an
individual pea.
Fish
When the fish that is
served has a bone, hold the piece with the fork
and work the top off with the knife. Then lift
the entire backbone and keep it on the outer
edge of the plate. If some bones are left on
either side of the bottom portion of the fish,
cut them out and keep them along with the
skeleton on the edge of the plate.
Game or
Poultry
Unless it is a
barbecue, bones should not be touched with the
fingers. Chicken, quail and similar food should
be eaten with a fork and knife. Do not keep
turning the bird over and over again in an
attempt to get all the meat out.
Lobster and Crabs
The claws
of a lobster or crab or generally cracked before
serving. The cracker that is kept at the table
is only for the applying the final pressure to
make the shell crack open easily. Most of this
delicious flesh is eaten with a fork and a fish
knife; but a small oyster fork, which is
normally kept for oysters, may also be provided
to extract the meat from the claws. It is
perfectly all right to break off the claws with
your fingers and suck them.
Fruits
Unless it is taken at a picnic, fruit should not
be bitten into directly. Use a knife to cut it
neatly into pieces, and then
eat.
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