When a fowl is carved if your host asks which piece you prefer it is entirely correct to express a preference, and indeed you will probably embarrass him if you decline to do so.
A wine-glass should be lifted to the lips by the stem, not by the bowl.
A waitress should be cautioned against the common practise of handing dishes and particularly water glasses with the thumb stuck inside the rim.
Never tip the soup plate to get the last mouthful.
The nervous habit some people have of playing with the silver or crumbling bread on the cloth looks very bad.
Artichokes are broken apart with the fingers, the heart being conveyed to the mouth on the fork.
One should sit easily erect at table at a convenient distance from the board. Do not sit on your spine.
If you are in doubt as to how to proceed with any course, take a cue from your hostess.
Eggs, when boiled, should be served in individual egg cups, opened by lightly cracking the top of the shell with the knife, and eaten from the shell by the aid of tiny egg spoons.
It should go without saying that when a dish is passed, one should always take the portion one touches; do not presume to make a choice of rolls or of fruit.