Jekyll and Hyde Manners

Please, no crooked or extended pinky fingers! – One mark of the unpolished man is his obvious eagerness to appear polished. Never is it more noticeable than at a formal dinner. Hoisting a teacup, he crooks his little finger. Instead of wiping his mouth with a napkin, he purses his lips and “pat-pats” them.

  Exposing the Unpolished Man

One mark of the polished man is that he doesn’t knock himself out being polished. He may have committed a dozen etiquette books to memory but doesn’t flaunt the fact. He’s casual and unaffected. His good manners seem to flow spontaneously from innate good taste, breeding and a flair for the appropriate. He doesn't wear his savoir-faire on his sleeve. 

One mark of the unpolished man is his obvious eagerness to appear polished. Never is it more noticeable than at a formal dinner. Hoisting a teacup, he crooks his little finger. Instead of wiping his mouth with a napkin, he purses his lips and “pat-pats” them. He makes a big fuss over which fork to use and finally, when told to copy his hostess, bugs this lady by scrutinizing her every move. Determined to please, he dislpleases his hostess. Before embarrassing his hostess by reporting a smudge on his spoon, he –charitably and conspicuously – cleans it with his napkin. He makes a great to-do about transferring his fork from left to right hand after cutting his meat, unaware that Europeans have been eating with their left hands for centuries and disdain the American's clumsy crisscross method. 

The unpolished man frequently has two sets of table manners – dowdy ones for home, and “Sunday-go-to-meeting ones” for company. This is doubly unfortunate. First, schizophrenic table manners fool no one. Secondly, the owner slights his taste buds. Frequently, he is practicing an etiquette that went out years ago, if it ever existed. He will risk ptomaine, for example, rather than remove suspect food from his mouth. He will eat cold filet rather than begin eating before all 40 guests are served. And finally, before reaching a few inches for a vegetable, he will inconvenience his neighbor to pass it or forego a second serving. 

But endeavoring to be Mr. Hyde at one’s own table and Dr. Jekyll at everyone else’s, may have even cruder consequences. They involve a man’s family. His wife, seeing him in both roles, silently, or perhaps not so silently, deplores the hypocrisy of it all. And his children, rarely privileged to see his good company manners, have no alternative but to copy his bad at-home ones.

Q and A on P’s and Q’s 
(Q) "Is it wrong to cut salad with a knife?" N.R. 
(A) It used to be, but expediency and the advent of the head-lettuce salad have made a fossil of this particular taboo. If you don't need a knife, naturally don't use one. But if you need one and a salad knife isn't provided, don't hesitate to use your table knife. – By Don Goodwin, 1963

Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Table Etiquette Customs Explained

Table etiquette is not, as is often alleged, merely a matter of fashion, although some things that were in vogue a generation or two ago, are no longer deemed polite.The reason is that manners and table furniture have undergone so many changes, have really so much improved, as to require a mutual adjustment. 

While certain forms of table etiquette may seem altogether conventional, even fantastic, the forms usually observed are founded on good sense, and adapted to general convenience. Table etiquette is not, as is often alleged, merely a matter of fashion, although some things that were in vogue a generation or two ago, are no longer deemed polite. The reason is that manners and table furniture have undergone so many changes, have really so much improved, as to require a mutual adjustment. 

For example, everybody was accustomed, twenty or thirty years since, to use the knife to carry food to the mouth, because the fork of the day was not adapted to the purpose. Since the introduction of the four-tined silver fork, it has so entirely supplanted the knife, that the usage of the latter, in that way, is not only superfluous, but is regarded as a vulgarism. Another example is the discontinuance of the custom of turning tea or coffee from the cup into the saucer. Although small plates were frequently employed to set the cup in, they were not at all in general use; and even when they were used, the tea or coffee was likely to be spilled upon the cloth. The habit, likewise, of putting one’s knife into the butter arose from the fact that the butter-knife proper had not been thought of. Such customs as these, once necessitated by circumstances, are now obviously inappropriate. 

Certain habits, however, are regulated with good taste and delicacy of feeling, and the failure to adopt them argues a lack of fine perception or social insight. One of these is eating or drinking audibly. No sensitive person can hear any one taking his soup, coffee or other liquid, without positive annoyance. Yet those who would be very unwilling to consider themselves ill bred are constantly guilty of such breaches of politeness. The defect is that they are not so sensitive as those with whom they come in contact. They would not be disturbed by the offence; they never imagine, therefore, that any one else can be. It is for them that rules of etiquette are particularly designed. Were their instinct correct, they would not need the rule, which, from the absence of instinct, appears to them irrational, and purely arbitrary. To rest one’s elbow on the table is more than a transgression of courtesy, it is an absolute inconvenience to one’s neighbors. 

All awkwardness of position, such as sitting too far back from, or leaning over the table, are reckoned as rudeness, because they put others ill at ease through fear of such accidents as are liable to happen from any uncouthness. This and kindred matters are trifles; but social life is so largely composed of trifles, that to disregard them wholly is a serious affront. We can hardly realize to what extent our satisfaction of dissatisfaction is made up of things in themselves insignificant, until their observance or nonobservance is brought directly home to us. —Scribner’s Monthly, 1875

Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia  

Table Etiquette of the Well-Bred

The well-bred woman seats herself without fuss, removes her gloves, opens up her napkin and places it on her lap. She keeps her hands from the table and does nothing for herself because the waiter is paid for service and expects to give it without assistance. 

Betty Bradeen’s Daily Chat

Ease at table is the distinguishing mark of good breeding, and it comes from a thorough knowledge of table etiquette and familiarity with the forms which govern it. If a woman is accustomed to be heedless in the privacy of home life, she is likely to be found wanting in manners when subjected to public inspection, for habits will crop out in the face of ordinary vigilance. Eating in public is an increasing habit which affects other than high-class society. 

Women go to hotels and tearooms after a shopping tour or as a finish to a matinee. The well-bred woman seats herself without fuss, removes her gloves, opens up her napkin and places it on her lap. She keeps her hands from the table and does nothing for herself because the waiter is paid for service and expects to give it without assistance. 

If soup is served she eats noiselessly from the side of her spoon, dipping from her and never attempting to fill the spoon to the dripping point or clean her plate. This may seem an unnecessary statement, but from recent observation I am inclined to the belief that if all women know these things, they do not practice them. 

Fish is generally eaten with a fork, which is sufficient to separate the flesh from the bones. It is allowable to use a knife when necessary, and it is usually provided for the purpose. There are innumerable other dishes when nothing more than a fork is necessary, like omelettes, croquettes and creamed meats or vegetables and salads. It is obvious that the fewer the implements at the table, the easier the process of eating, and if knife, fork and spoon are reserved for their separate uses, there is less likelihood of blunders. It is safe to use the fork wherever possible and neglect the knife when it can be done without discomfort and awkwardness. 

Spoons are necessary with liquids or semi-liquids, and that ought to be easy to remember. It ought not to be necessary to say that only small portions of food should he conveyed to the mouth and that speech should he tabooed until the morsels are swallowed, but here is just where serious fault can be found. Perfect chewing is done with closed lips and in silence, but the great majority are not doing either. There is chatter from beginning to finish, and so we hear of bad cases of indigestion, and accusations of bolting the food. 

Refinement in eating and drinking cannot be too strongly dwelt upon, and the importance of beginning the training in childhood cannot be over-estimated. Feeding is not a pretty process at its best. There are small points in table etiquette which change from time to time and one may be pardoned for being unfamiliar with them. Any woman of ordinary perception can pick them up by merely waiting till she sees somebody do the correct thing. If there is a single article on the table whose use one does not know, it is best left in its place—neglect will easily pass for intentional in such a case. 

If a woman knows that she is not graceful with tea or service, she will do better to leave the pouring to the others, for it is good form to shirk service if one wishes. There is everything in this set of rules to stamp one with refinement if she heeds them, and nothing which could not, and should not, be a part of the simplest home life. —Betty Bradeen, 1909

Etiquette Enthusiast Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia 

Gilded Age Food and Etiquette

Spoons are sometimes used with puddings, but forks are the better style and a spoon should never be turned over in the mouth.

• A cream-cake, and anything of similar nature, should be eaten with knife and fork, never bitten. Asparagus may be taken from the finger and thumb. 
• Peas and beans, as we all know, require the fork only. 
• Potatoes, if mashed, should be mashed with the fork. 
• Green corn should be eaten from the cob, but it must be held with a single hand. 
• Celery, cresses, radishes, and all that sort of thing, are, of course, to be eaten from the fingers; the salt should be laid upon one's plate, not upon the cloth. 
• Fish is to be eaten with the fork,without the assistance of the knife; a bit of bread in the left hand sometimes helps one to master a refractory morsel. 
• Berries, of course, are to be eaten with a spoon. 
• It is not proper to drink with a spoon in the cup; nor should one, by the way, ever quite drain the cup or glass. 
• Spoons are sometimes used with puddings, but forks are the better style. 
• A spoon should never be turned over in the mouth. 
• Ladies have frequently an affected way of holding the knife half way down its length, as if it were too big for their little hands, but this is as awkward a way as it is weak. The knife should be grasped freely by the handle only, the forefinger being the only one to touch the blade, and that only along the back of the blade at its root, and no further down. 
• In sending one's plate to be helped a second time, one should retain one's knife and fork, for the convenience of waiter and carver. 
• At the conclusion of a course, where they have been used, kuife and fork should be laid side by side on the plate, never crossed; the old custom of crossing them was in obedience to an ancient religious formula. 
• The servant should offer everything at the left of the guest, that the guest may be at liberty to use the right hand. 
• If one has been given a napkin-ring, it is necessary to fold one's napkin and use the ring; otherwise the napkin should be left unfolded. 
• One's teeth are not to be picked at the table; but if it is impossible to hinder it, it should be done behind the napkin. 
• One may pick a bone at the table, but, as with corn, only one hand is allowed to touch it; yet one can usually get enough from it with knife and fork, which is certainly the more elegant way of doing; to take her teeth to it gives a lady the look of caring a little too much for the pleasures of the table; one is, however, on no account to suck one's fingers after it. 
• Wherever there is any doubt as to the best way to do a thing, it is wise to follow that which is the most rational, and that will almost invariably be found to be the proper etiquette. – Harper’s Bazaar, 1879

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Etiquette and the Unfamiliar

It's sad, but true; People will judge you by how you stand, walk, talk and evidently, how you eat your celery or oysters. So it is good to learn all the etiquette and manners one can, in preparation of social success.

The prettiest face in Christendom will not counteract glaring signs of ill-breeding. I can call to mind a perfect specimen of young womanhood who came from the heather fields of Scotland to a city famed for its culture; She was a joy to the eye, healthy, sweet, young and gifted with that greatest of all blessings — style. As you might imagine, masculine attention awaited her at every turn, and among her admirers was a wealthy bachelor, who gave a dinner in her honor. 

The girl had one other gift that I forgot to mention — she talked very little, and was thus able to hide many deficiencies in education. Her great beauty would cover up minor faults, naturally. To the dinner, over which I would not dare say how much time and thought had been poured by the host, went this girl and her married sister. It was perfect in every detail and the guest of honor did it credit by her irreproachable toilet. 

Amongst other good things out of season was celery, which, when passed to the young woman, was accepted as a matter of course, although she had never seen a piece until that evening. She calmly ate the leaves and discarded the succulent stalks, while her host was simply helpless from amazement. 

He ate little or nothing, was uncommonly silent all through the meal, and ended his attentions when he deposited the girl and her chaperon at the outer door of their home. She wondered at the falling off, but never knew the reason— that she had cured him of his infatuation by a bad break which, everybody noticed.

Look for etiquette clues and cues from others who are socially welcome everywhere. You'll find that grooming before dinner, away from the table, makes a much better impression on others. As does watching how hosts and hostesses use their dinglehoppers.

Two years later I met her again, still healthy and pretty, still stylish, but with a tinge of coarseness in her manner which savored of companionship somewhat lower in the social scale. She had drifted downward simply because she did not possess tact enough to make the most of her advantages, and had grown bitter with the change. You see, she was not the least bit clever, despite her ambition. She could not adapt herself to circumstances — those in which a kind fate had placed her. 

She ought to have avoided strange food, like celery, until she had learned something of it: she should have been able to assume good manners by imitating those near her. Lack of this kind of cleverness deprived her of worldly advantages to which her stock of good looks entitled her, yet she did not seem to be able to avoid the vulgarity which is now her portion. 

In contrast to this, I can cite the case of another girl to whom nature had been unkind. She had not a single personal charm outside of small and delicately formed hands and feet, both of which were made much of, by the way. As compensation for her ugliness she was given a brain which landed her at the top of the line of fortune's favorites, and she is now enjoying the fruits of it. I do not think more than one story will be necessary to give an idea of her nature. 

She was dining with a number of state dignitaries who were being entertained on shipboard. It was a brilliant occasion, and the opening course of the elaborate dinner was the usual plate of oysters. She took one and suddenly realized that it was not all it should be. Just then a prominent man at her right turned toward her with a remark which called for an answer, and all hope of getting rid of the oyster except by way of the throat was gone. It required some will power to avoid a breach in good manners, but it saved her from something far more unpleasant than the flavor of a bad oyster— the sacrifice of a position she was striving to hold against heavy odds. 

It was by just such means that she realized her ambitions and became an honored member of society, not the little circle of 400 or so fashionable and wealthy folk, but the big, big world of refined men and women. By tact she won, by tact she will retain her hold upon the world. –By Mrs. Martha Taft Wentworth, in San Francisco Call, 1901

Etiquette Enthusiast, Maura J. Graber is the Site Editor tor for Etiquipedia© Etiquette Encyclopedia