Fruit and Dessert Course Etiquette

A “dessert service,” usually consisting of  a dessert fork and knife, or dessert fork and spoon, all 3, or even a nut pick and fruit knife, along with a finger bowl, are brought out for each guest prior to dessert being served. “The two pieces (of flatware) are… standard practice and socially experienced hostesses use them because time and custom have proved that two pieces are functionally better than one.”— Mary D. Chambers, 1923

For dessert and fruit, you have a choice of two ways: 

(1) The dessert plate with the dessert silver on it and a second plate for fruit with the finger bowl and its doily on it with the fruit fork at the left and the fruit knife at the right. This is actually a two-course dessert service. 

(2) It is much simpler and equally as good service if you will set the finger bowl and its matching glass plate on the fruit plate with or without a doily between. Then place the dessert silver on the glass plate. The diner will remove the dessert silver and the finger bowl; the glass plate will be used as the dessert plate. After the dessert has been eaten, this plate is removed leaving the fruit plate ready for fruit. Should a fruit knife and fork be required, it can be brought at this time.

Today the above manner of serving dessert and fruit is confined to the home where the staff is expertly trained in traditional service. So few Americans take fruit after dessert; consequently the simple service for dessert is all that you will need.

Have the finger bowls about a third full of water. It's a nice note to add two or three flower petals or a small leaf, perhaps a tiny blossom, to the water; it helps to turn a routine procedure into an occasion.

Because more and more hostesses are omitting finger bowls (alas! since it is a gracious custom), they are placing the dessert silver at the top of the place setting and proceeding with dessert.

Why Two Pieces of Silver for Dessert?

The question is frequently asked, why is it necessary to have both the dessert fork and the dessert spoon for the dessert service? Why can't you use just the fork, say for pie or cake, and only the spoon when the dessert is ice cream or something else less solid?

Of course the single piece may be used and many hostesses do just that. The two pieces are, however, standard practice and socially experienced hostesses use them because time and custom have proved that two pieces are functionally better than one.— Mary D. Chambers, 1923

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