When to Use a Spoon or Fork

“The spoon is the proper medium for conveying many varieties of semi-liquid foods; but methods of preparing certain foods differ according to locality, and to this difference is attributable much of the misunderstanding existing between the use of the fork and spoon.” — You will find many more forks than spoons at place settings. This is because spoons are used for liquid and very soft or semi-liquid foods like sorbets, soups and chili. Forks are used for vegetables, fruits, meats, and nearly everything else at a meal which isn’t a finger food, like breads, etc…  Specialty combination utensils, like many developed in the Glided Age — ice cream forks, pie forks, orange spoons, etc, ... — are rarely seen on today’s tables, which is a shame. The only combination utensils regularly seen today, sadly, are plastic “sporks.”

No more nonsensical statement could be made than that everything eatable should be carried to the lips with a fork. The spoon is the proper medium for conveying many varieties of semi-liquid foods; but methods of preparing certain foods differ according to locality, and to this difference is attributable much of the misunderstanding existing between the use of the fork and spoon. 

Tomatoes cooked without anything to absorb their liquid contain but little pulp which can be eaten with a spoon, but the delicious manner of thus preparing them, which prevails throughout New England, more than counterbalances the satisfaction that the remnant of solid matter conveyed to the mouth upon a fork would bestow; and those to whom the preparation is agreeable would merely proclaim themselves ridiculously automatic in their ideas by attempting to eat them without the aid of a spoon. 

On the other hand the same vegetable, prepared so that but little moisture remains, is as easily lifted upon the fork as mashed potato. We have made an every-day selection to illustrate this point, but the rule applies as practically to the daintiest viand that rejoices in a French name, and should be as faithfully adhered to at the table of a King as at the humblest board. - By Eliza Lavin, 1889

🍽️Etiquette Enthusiast, Maura J. Graber of The RSVP Institute of Etiquette, is the Site Editor of the Etiquipedia© Etiquette Encyclopedia

Century Old Rules Still Rule

Some unquestionable authorities say whatever is cut off by the knife, held in the right hand, must be lifted to the lips by the fork, prongs down, and held in the left hand.

WHEN USING KNIFE AND FORK TOGETHER

Some unquestionable authorities say whatever is cut off by the knife, held in the right hand, must be lifted to the lips by the fork, prongs down, and held in the left hand.

THE SPOON

The soup spoon goes into the liquid with a motion away from, not toward you — the rim toward you is lifted up, so that the outer, opposite edge dips down. Soup or any liquid, for that matter — is eaten from the side and not the tip of the spoon.

It is unsightly — and unnecessary to stir drinks more than once or twice with a spoon. A spoonful or so of a hot drink may be taken to test the temperature, then the rest drunk from the cup.

The individual salt cellar is not often used nowadays. If salt stands are on the table, there is usually one between every two places, and a spoon to go with it. Salt is taken on the side of the plate, with salt spoon, in that case. Whatever is neces sary to add flavor to a portion of food, may be taken on the tip of knife, or on the prongs of a fork. A carefully pre pared dish should not need additional salt or pepper. For eating ices, either a spoon or a fork may be provided.

FORK FOODS

Oyster, clam, lobster, and terrapin are fork food, as are fish, meats, vegetables, made dishes, and salads. Ices, frozen puddings, and melons may be eaten with a fork, though a spoon may be provided instead.

SPOON FOODS

Breakfast cereals, fruits with cream, soft boiled eggs, hot puddings, custards, jellies and preserves, are spoon foods-in general, a spoon is used for foods too soft or liquid to be con veniently eaten with a fork. The breakfast orange, or grape fruit, cut in half, is eaten with a spoon. But oranges, or similar fruits, served as a dessert, are quartered and peeled.

MORE ABOUT THE FORK

The fork should be lifted by moving the forearm only; nothing can be more unsightly than to see a fork raised by a movement of the arm that causes the elbow to stick out at an angle.

On this same principle of sightliness, it is preferable, after a bit of meat has been cut by the knife, to raise it with the fork, held in the left hand, as this makes unnecessary the zigzag shifting of fork from left to right hand. — A Book of Etiquette, Good Form on All Occasions, 1923

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