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

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

Old World Cereal Etiquette

A British made, transfer ware shredded wheat bowl in blue and white. It’s in the George Jones Abbey 1790 pattern, circa 1920’s to 1930’s.

One of the old-world ways to eat the cereal or porridge was to serve with it individual bowls of creamy milk. A small portion of the hot porridge was then taken up on the cereal spoon, this was dipped into the milk bowl, and the two eaten together. The portion of porridge was taken up on the side of the spoon nearest the person, and the milk was dipped up from the farther side.

The dainty eater did not allow the side of the spoon that touched the lips to go into the milk. This method of eating the break fast porridge is used in Canada, in Great Britain, and here and there by individual families in the United States. But the general fashion in this country is to pour the milk or cream over the cereal in its own dish.

No food, liquid or solid, should be sipped or eaten from the point of a spoon, whether teaspoon or dessert spoon. Everything is eaten from the side of the spoon only.

The spoon should never be left in the coffee cup, or in a scooped-out melon, but should be removed and placed on the saucer or the fruit plate. The spoon may be left in the cereal dish. — Mary D. Chambers, 1923

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

Trendy Tables Trashed in ‘29

Stick with what is “tried and true” instead of trying something new. The old rules are old, because the my have worked well for so long! … Above, suggested service plates, along with plates for fish, salad and dessert.— From the book, “Table Etiquette, Menus and Much Besides” by The Boston Cooking School

Table Etiquette— Within the last decade there has been a revolution in table (and other) etiquette. So many have been the changes and new departures, and often so unwarranted by good taste, that it became increasingly difficult to distinguish between the wheat of right usage and the tares of bad manners. In this book the changes are dealt with as follows:

1. The large number of new rules, which because of their reasonableness and good sense are here to stay, are set forth in contrast with those that are older and less excellent.

2. The old rules that have not been modified are presented as still obligatory, and likely, because of their propriety, to remain so.

3. New freedoms that are excessive and in bad taste, are named with the counsel to “play safe” by avoiding them.

4. Where a new custom is in flat contradiction to an old, good one, the new is often shown to be permissive, rather than prescribed. — By Mary D. Chambers, The Boston Cooking School, 1929

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