The soup-plate, if tilted at all, is raised at the side nearest the eater, so that the soup collects at the furthest point from him. It is generally unnecessary to tilt the plate, however. But the thing to avoid is passing the left hand round it in a half-embrace and tilting it towards the eater. This is highly incorrect; it is also dangerous. The soup has been known to spill on the cloth, and even over the diner.
When the servant is removing your soup-plate he will sometimes ask, “Any more, sir?” to which you must reply in the negative. A shake of the head will suffice.
[Sidenote: Neither soup nor fish may be helped twice.]
Soup is never helped twice. Nor is fish. This is the next course. Bread is always eaten with fish. I have already explained that a silver knife and fork are used.
The sauce handed is almost invariably accepted. Sometimes the cruet is handed round, containing some sort of condiment suitable to the fish served. It is, of course, a matter of choice whether this be accepted or not.
Very few diners work straight through a menu without omitting some dishes.
The idea of giving so many is that there may be some to suit all tastes. No one is expected to take of all, though it is quite permissible to do so.
After the soup and fish the entrées are handed round. The dishes are presented at the left side of the diner, and he helps himself with his right hand, a tablespoon being placed on the dish for that purpose; or with both hands, using spoon and fork, should the nature of the dish render this necessary.
When slices from a joint, or game, or poultry are handed round, the vegetables, gravies, and sauces accompanying them are handed after. It is usual to wait for these etceteras before beginning upon the meat, fowl, venison, or game. For instance, no one would commence upon a slice of roast beef or mutton without potatoes or gravy, nor upon a piece of pheasant without browned bread-crumbs, or bread sauce, or gravy. I say “no one” would do it, but I have seen it done, whether in absence of mind or from pressure of appetite I cannot pretend to say. It is a mistake, however.
Cheese is handed round after the sweets in order to prepare the palate for the enjoyment of dessert wines. This, at least, was the original meaning of introducing it at this stage of the meal.