The finger-bowls are to be two-thirds full of slightly warmed water, and a rose geranium leaf or a slice of lemon should float upon the surface of each. The fingers of one hand at a time are to be dipped in the water, rubbing the leaf or lemon between them to remove any odor of food, and then dried upon the napkin.
Sometimes, after partaking of meats, one may dip a corner of the napkin in the finger-bowl, and, allowing it to drop back of the dry portion of the napkin, wipe the lips with it. A gentleman is permitted to moisten and wipe his mustache in the same manner. Remember, always to exercise the greatest care not to have the operation a very visible one, as it is not particularly attractive to the onlooker.
A small glass of perfumed water is sometimes placed in the center of the finger-bowl for this purpose. Lift it to the lips and sip slightly, being careful not to have the appearance of taking it for a beverage, and immediately dry the lips upon the napkin.
While eating meats, etc., use the napkin before touching the lips to a glass, else the crystal edge may present a very disagreeable spectacle to one’s neighbors.
In seating one’s self at table, assume a comfortable position, neither so close as to be awkward, nor so far away as to endanger the clothing by dropping food in its passage from table to lips. Sit upright, and do not bend over to take each mouthful of food.
If a gentleman is accompanied by a lady, he should draw her chair out from the table, and, when she is seated, assist her in putting it back in position, unless in some public dining place, where this office will be assumed by a waiter.
On being seated, remove the roll, or piece of bread, from the napkin (the best form for this bread is in blocks four inches thick and about three inches long), unfold the napkin, lay it upon the knee, and quietly wait your turn to be served. Never handle, or play with, any articles on the table; it bespeaks ill-breeding. Never drum on the table with the fingers.
As soon as a bowl of soup, or a plate of oysters is offered you, begin, without any appearance of haste, to eat. This facilitates serving, as, by the time the last are served, the first will have finished their half-ladleful of soup (which is all that society allows) and the waiter may begin to remove the first course. The old custom of waiting until everyone was served before beginning is no long countenanced, since “soup is nothing, if not hot,” and by waiting it is decidedly cooled.