In passing the plate for a second helping, the knife and fork should be laid across it full length,—not held in the hand until the plate returns.
One may ask the waiter for a second or third glass of water, as even at a formal dinner that is always permissible.
Lettuce, cress, and chicory are never cut with a knife, but rolled up on the fork and so conveyed to the mouth.
Never leave the spoon in any cup while drinking from it. Liquid bouillon,—not jellied,—should be drunk from the bouillon cup.
Spoons are used for grape fruit and oranges, when cut in halves and put upon a plate, for soft-boiled eggs, puddings, custards, and gelatins.
With fruit, finger-bowls should always be passed. A bowl half-full of water is placed upon a plate covered with a doily. Unless the fruit is passed upon a second plate, the bowl and doily are removed from this and set at one side, the fruit being eaten from this plate. The fingers are then dipped, one hand at a time, into the water, and wiped upon the napkin.
Salt should never be put upon the tablecloth, but always on the side of the plate, unless the individual salts are provided.
Never spit out a prune, peach, or cherry stone.
Never hold food on the fork while you are talking, ready as soon as you reach a period to be put into your mouth. Having once picked it up, eat it promptly.
A bit of bread, but nothing else, may be used, if necessary, to help one put food upon the fork.