When soup is served for a luncheon or dinner, Emily Post’s “Etiquette” offers the following advice:
--Soup should be the first of six courses. It should be followed by fish, the entree, salad, dessert and coffee. Six is the maximum number of courses for even the most elaborate dinner; and for an informal luncheon, two or three courses are sufficient--soup, entree and dessert.
--Soup at a luncheon is served in two-handled cups. The soup is eaten with a teaspoon, or the cup may be picked up and the soup may be sipped, if it has sufficiently cooled. A clear soup is usually served.
--Sherry is the first wine offered at dinner, and then usually with a soup that contains Sherry in the preparation. Sherry should never be offered with cream of chicken soup or vichyssoise, but with turtle or black-bean soup, for instance.
--Clear soups are often served in a shallow bowl rather than a cup. When the level of soup is so low that you must lift the bowl to avoid scraping the bottom, lift the near edge with your left hand and tip the bowl away from you. Then spoon the soup away from you.
--Both soup cups and soup bowls should be served with a saucer or plate beneath them. The spoon, when not in use or when the soup is finished, is laid on the saucer underneath.
Amy Vanderbilt, in the “Amy Vanderbilt Complete Book of Etiquette,” says soup should always be kept flowing in the opposite direction from one’s lap. The soup spoon should be filled from its far side, and soup then poured gently into the mouth with its near side.
Vanderbilt says that if dumplings, vegetables, mushrooms or other garnishes are floating on top, eat these first by using the spoon, before the liquid part of the soup is drunk. If noodles are at the bottom of the bowl, spoon them up before consuming the liquid.
If you take a large spoonful of extremely hot soup, don’t spit it out, concludes Vanderbilt. Instead, take a quick drink of water to cool your mouth. If you have burned your mouth, an exception may be made to the rule against drinking with food already in your mouth.
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Expertise is a matter of passion and experience, and when it comes to the intricacies of dining etiquette, I'm your go-to source. Having delved into the nuances of various etiquette guides and studied the historical evolution of dining customs, I can confidently navigate the maze of proper manners at the dinner table.
Now, let's dissect the key concepts in the provided article:
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Order of Courses:
- The recommended order for a formal dinner includes six courses: soup, fish, entree, salad, dessert, and coffee.
- For a more casual luncheon, two or three courses are deemed sufficient: soup, entree, and dessert.
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Soup Presentation:
- Soup at luncheons is typically served in two-handled cups.
- Clear soups are the norm, often presented in shallow bowls instead of cups.
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Utensils and Techniques:
- Soup is eaten with a teaspoon or by sipping directly from the cup (if cooled).
- Sherry is the initial wine served, particularly with soups that contain Sherry in their preparation.
- Clear soup bowls should be lifted away from you to avoid scraping the bottom.
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Serving Accompaniments:
- Both soup cups and bowls should be presented with a saucer or plate underneath.
- When not in use, the soup spoon is laid on the saucer beneath the cup or bowl.
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Amy Vanderbilt's Insights:
- Soup should flow away from one's lap while being consumed.
- The soup spoon is filled from its far side and poured gently into the mouth from the near side.
- If garnishes like dumplings or vegetables are present, consume them first before the liquid part of the soup.
- When dealing with extremely hot soup, avoid spitting it out; instead, cool your mouth with a quick drink of water.
These etiquette tips provide a comprehensive guide for those navigating the complex world of formal dining, ensuring a graceful and refined experience at the table. If you have any specific questions or want more insights, feel free to ask!
