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==Formal service== |
==Formal service== |
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[[File:Finger Bowl Service in preparation for dessert.jpg|thumb|The finger bowl is typically delivered with the dessert plate.]] |
[[File:Finger Bowl Service in preparation for dessert.jpg|thumb|The finger bowl is typically delivered with the dessert plate.]] |
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[[File:Dessert Place Setting with finger bowl moved to left.jpg|thumb|alt=Finger bowl| |
[[File:Dessert Place Setting with finger bowl moved to left.jpg|thumb|alt=Finger bowl|The finger bowl is moved to the upper left before dessert is served. After dessert, the guests dip their fingers into the bowl and dry them with the napkin.]]In formal service, the finger bowl is most commonly brought to the table with the dessert plate; there is a linen [[doily]] under the bowl, and the dessert fork and spoon are placed on either side of the bowl. The arrangement of plates and flatware are set before each guest, who then move the flatware to the sides of the dessert plate and the finger bowl with the doily to the upper left of the plate. "This is the only time during a formal meal that a guest takes part in placing the appointments for a course".<ref name="Vogue">{{cite book |author=<!--Staff writer(s); no by-line.--> |date=1969 |title=Vogue's Book of Etiquette and Good Manners |url=https://archive.org/details/voguesbookofetiq00newy|url-access=registration|location=New York |publisher=The Conde Nast Publications Inc. in association with Simon and Schuster}}</ref>{{rp|295}} |
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If a separate fruit course follows dessert, the finger bowl is brought in with the fruit plate and fruit fork and knife, arranged as they would be on a dessert plate. Alternatively, a full array of dessert and fruit dishes can be brought out at once, with the finger bowl on top of the dessert plate with its fork and spoon, and the dessert plate on top of the fruit plate, with doilies between each dish; in this type of service, the fruit fork and knife are brought out after the dessert plates and silver are cleared.<ref name="Post">{{cite book |url=http://www.gutenberg.org/ebooks/14314 |last=Post|first=Emily|title=Etiquette in Society, in Business, in Politics, and at Home|location=New York|publisher=Funk & Wagnalls Company |year=1922 |access-date=2017-07-22}}</ref>{{rp|208-209}} |
If a separate fruit course follows dessert, the finger bowl is brought in with the fruit plate and fruit fork and knife, arranged as they would be on a dessert plate. Alternatively, a full array of dessert and fruit dishes can be brought out at once, with the finger bowl on top of the dessert plate with its fork and spoon, and the dessert plate on top of the fruit plate, with doilies between each dish; in this type of service, the fruit fork and knife are brought out after the dessert plates and silver are cleared.<ref name="Post">{{cite book |url=http://www.gutenberg.org/ebooks/14314 |last=Post|first=Emily|title=Etiquette in Society, in Business, in Politics, and at Home|location=New York|publisher=Funk & Wagnalls Company |year=1922 |access-date=2017-07-22}}</ref>{{rp|208-209}} |
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In very formal service, "where there are plenty of servants, the finger bowl may not come in on the fruit plate but may be brought on its own serving plate, replacing the used fruit plate before the guests leave the table for coffee."<ref name="Vanderbilt">{{cite book |url=https://archive.org/details/amyvanderbiltsco00vandrich |last=Vanderbilt |first=Amy |date=1957 |title=Amy Vanderbilt's Complete Book of Etiquette|location=Garden City, New York|publisher=Doubleday & Company, Inc.|access-date=2017-07-22}}</ref>{{rp|275}} |
In very formal service, "where there are plenty of servants, the finger bowl may not come in on the fruit plate but may be brought on its own serving plate, replacing the used fruit plate before the guests leave the table for coffee."<ref name="Vanderbilt">{{cite book |url=https://archive.org/details/amyvanderbiltsco00vandrich |last=Vanderbilt |first=Amy |date=1957 |title=Amy Vanderbilt's Complete Book of Etiquette|location=Garden City, New York|publisher=Doubleday & Company, Inc.|access-date=2017-07-22}}</ref>{{rp|275}} |
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Practices have varied by time and place. The bowl may be "less than half"<ref name="Post" />{{rp|209}} or as much as "three-quarters"<ref name="Vanderbilt2">{{cite book |last=Vanderbilt |first=Amy |date=1972 |title=Amy Vanderbilt's Etiquette |url=https://archive.org/details/amyvanderbiltset00vand |url-access=registration |location=Garden City, New York |publisher=Doubleday & Company, Inc.}}</ref>{{rp|434}} filled with water. A glass ornament, flower, flower petals, lemon slice, sprig of mint or other decoration is often floated in it;<ref name="Vanderbilt" />{{rp|285}} <ref name="Whitaker">{{cite web |url=http://restaurant-ingthroughhistory.com/2011/11/15/dipping-into-the-finger-bowl/ |title=Dipping into the finger bowl |last=Whitaker |first=Jan |date=15 November 2011 |access-date=2014-01-26}}</ref> others advise against adding a slice of lemon.<ref name="Post" /> Some writers advise against using the finger bowl to wet the mouth;<ref name="Vogue" />{{rp|28}} others allow it.<ref name="Vanderbilt2" />{{rp|435}} |
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==Informal service== |
==Informal service== |
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Afinger bowl is a bowl of water that dinner guests use for rinsing their fingers. In a formal meal served à la russe, the finger bowl is brought to the table at the time of the last course of the meal (the dessert course or the fruit course). In less formal service, the finger bowl may be presented after any course that involves finger food and may even be presented after more than one such course in a single meal.
In formal service, the finger bowl is most commonly brought to the table with the dessert plate; there is a linen doily under the bowl, and the dessert fork and spoon are placed on either side of the bowl. The arrangement of plates and flatware are set before each guest, who then move the flatware to the sides of the dessert plate and the finger bowl with the doily to the upper left of the plate. "This is the only time during a formal meal that a guest takes part in placing the appointments for a course".[1]: 295
If a separate fruit course follows dessert, the finger bowl is brought in with the fruit plate and fruit fork and knife, arranged as they would be on a dessert plate. Alternatively, a full array of dessert and fruit dishes can be brought out at once, with the finger bowl on top of the dessert plate with its fork and spoon, and the dessert plate on top of the fruit plate, with doilies between each dish; in this type of service, the fruit fork and knife are brought out after the dessert plates and silver are cleared.[2]: 208–209
After dessert (or after the fruit, if it is offered as a separate course), guests lightly dip their fingertips into the water, one hand at a time, and then wipe them on the napkin in their lap.[3]: 285
In very formal service, "where there are plenty of servants, the finger bowl may not come in on the fruit plate but may be brought on its own serving plate, replacing the used fruit plate before the guests leave the table for coffee."[3]: 275
Practices have varied by time and place. The bowl may be "less than half"[2]: 209 or as much as "three-quarters"[4]: 434 filled with water. A glass ornament, flower, flower petals, lemon slice, sprig of mint or other decoration is often floated in it;[3]: 285 [5] others advise against adding a slice of lemon.[2] Some writers advise against using the finger bowl to wet the mouth;[1]: 28 others allow it.[4]: 435
In American restaurants in the mid-20th century, finger bowls were often presented at the end of the meal in high-end restaurants. In chop houses and lobster palaces of the time, finger bowls were often presented after any course with finger foods or drawn butter.[5]
In a form of service commonly seen in the early 21st century, guests use the finger bowl before dessert and fruit, rather than after. This innovation, possibly resulting from ignorance of correct usage, is of unknown and apparently recent origin.[citation needed]
Unfamiliarity with finger bowls has led to many common faux pas, including drinking the water, eating the flower, or failing to move the doily with the bowl when shifting it off of the dessert plate.[6]
The decline of the finger bowl in American restaurants began during the war effort during World War I when everyone was encouraged to minimize excess. Before that, "live music and finger bowls were two amenities put forward as competitive attractions over places that didn't have them." Despite the general decline in use, finger-bowl service continued at some venues well into the 20th century.[5]
