ing 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.

General Table Etiquette.

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.

Never, unless requested so to do, pass a plate on to a neighbor that
has been handed to you. It is supposed that the carver knows what he
intends for each guest. When dishes are passed, help yourself as
quickly as possible, and never insist upon some one having it first.
If a gentleman, you may help the lady next you from its contents, if
sh