1920’s Black American Table Manners

Perfect Table Manners—A Formal Dinner: One should sit erect at the table, with feet near his chair. The hands should be in one's lap or on a level with the table. It is extremely bad form to bend forward over our plate to any great distance, or to place the elbows on the table. A man should partially unfold his napkin and place it over the left knee; a woman unfolds her napkin slightly more and places it in her lap, over her gloves if she wears them. 

CORRECT TABLE MANNERS know no color…

Not less important than propriety in dress is a knowledge of what is and is not permissible at the table. It is a remarkable fact that many well-bred people are extremely deficient in their manners at table. This is usually the result of lack of early training or carelessness. Nothing will stamp a man or woman so quickly as “ill-bred” as improper behavior when eating. 

To eat gracefully is an art that few of us ever acquire - to commit as few blunders as possible and to avoid unpardonable actions should be our chief ambition. There is but one safe way to accomplish the desired result and that is to be just as careful when dining at home with one's family as at a dinner or banquet. It is extremely difficult to overcome in a moment habits that have been formed through months of carelessness at home.

One should sit erect at the table, with feet near his chair. The hands should be in one's lap or on a level with the table. It is extremely bad form to bend forward over our plate to any great distance, or to place the elbows on the table. A man should partially unfold his napkin and place it over the left knee; a woman unfolds her napkin slightly more and places it in her lap, over her gloves if she wears them. 

At a public dinner at the close of the meal, the napkin is left beside the plate; it is not necessary to fold it. However, when dining with friends and it is possible that your stay may be continued for several meals, it is a good plan to observe the host and hostess. If they fold their napkin in anticipation of using same at the next meal, it is well to follow suit and imitate their example.

It is scarcely necessary to state that the knife is never, under any circumstances, to be used to convey food to one's mouth. The old days of sword-swallowing feats are over; the knife is to be used for cutting alone. 

When cutting meat, the knife is held firmly in the right hand, the thumb and index finger slightly down on to the blade; the fork is held in a similar manner in the left hand. The fork is then transferred to the right hand and is used to convey the food to the mouth. 

When not in use, the knife and fork should be placed on the plate; they should also be so placed at the conclusion of the meal. 

The fork is the most useful of all table utensils and should be used whenever possible. It is never proper to use a spoon for salads, vegetables, etc… The perfectly-set table will also provide forks for all desserts, even to ice creams and sherbets.

Coffees and tea will be served in cups, accompanied by a spoon. The spoon is used in ascertaining whether or not the beverage is of a temperature which permits immediate drinking and whether it is sufficiently sweetened. Thereafter one should drink direct from the cup. 

If a fork is not provided for a food, you have no other alternative but to use your fingers.

A special salad fork is usually provided with all salads; if not, an ordinary dessert fork may be used.

When arriving at the table one should watch his hostess for the signal to be seated. The same signal will doubtless be given by host or hostess when leaving. 

It is not necessary to push your chair back against the table as you leave. 

You are at liberty to converse with the guest either on your right or left, but it is not good form to converse across table or to any one at some distance away, except in exceptional cases.— From Edward S. Green’s, “The National Capital Code of Etiquette,” 1920

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

Critical Eyes Judge Manners

Kit isn't getting to first base socially. How could she with those atrocious table manners? Notice the stranglehold she has on her knife and fork.

Don't Blunder Unconsciously

Pretty as a picture! Full of pep! Yet Kit isn't getting to first base socially. How could she with those atrocious table manners? Notice the stranglehold she has on her knife and fork.

When she's reduced her steak to bits, she spears a piece, packs peas and potatoes on the back of her fork, starts the whole top-heavy load on a perilous journey to her mouth. And her elbows, raised like wings, strike terror to the ribs of fellow diners.

Acceptable table manners are inconspicuous ones. Well-bred people hold knife and fork lightly, the forefinger extending downward along he handles.

They cut one small piece of meat at a time, never pile several vegetables on the fork at once, keep elbows as nearly as possible at sides while eating. – Santa Ana Journal, 1937

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