GENERAL.

King Country Chronicle, Volume XXIX, Issue 4652, 2 February 1935, Page 6

GENERAL.

EATING IN PUBLIC. Towards the end of a banquet, or even dinner in an exclusive restaurant, finger bowls are decidedly welcome. The histronically minded may be interested to know that this custom dates from good old Tudor days, when fingers played a greater part than, forks at the dinner table, and one really needed the big bowl of rosewater which was carried rounu, complete with a towel, by the pages at the end of a meal. We no longer need these ablutions, but a charming custom has survived in the shape of our finger bowls half full of water, and one is glad to dip one’s finger lightly into this water made fragrant by a drop of orange flower scent or a floating sprig of verbena. Two hints to end with: Should you be attending a formal banquet of any kind, where the menu is extra long, take a look at it early in the ceremony and decide which dishes you will favour and which you will pass over, so that you are ready to shake your head at those you wish to omit and not be caught unawares by something you especially like being handed when your appetite is completely satisfied. You will find all experienced diners-out do this as a matter of habit. My last tip is especially to users of lipstick—and that, I fancy, is nearly every woman. Don’t forget that most lipsticks come off on the table napkin in. a very ugly way, so forbear to rub your lips too hard and merely touch the corners of your mouth, with care. A very little thing this, but the technique of table manners is made up of just such little, yet important, matters.