In this thread the subject of varying table setting expectations and practices was discussed. It came to light that table setting expectations and practices can vary considerably even between Western nations.
In the US it’s usually a standard knife - fork - spoon scenario. Extra utensils that are often optionally provided and used in more formal home or restaurant settings, or as practically required, are a dessert spoon, a soup spoon, a salad fork, a and steak knife.
International dopers (or those with knowledge of same) how do your table settings and practices differ? How do you set your table?
I’ve spent a fair amount of time in SE Asia, and restaurants, especially those on the tourist trail, provide a wide selection of cutlery; fork, knives and spoons, also chopsticks for the purists. Pretty much what you would expect.
But I noticed whenever I spent time in peoples homes we often ate with a fork and spoon, usually dishes served with rice. It works very well and is enjoyable. There are still dishes that I eat with a fork and spoon as a result. In Malaysia and Singapore and Indonesia this is widespread. At other times, depending on the meal, they’d use chopsticks.
In India it varies. In nicer restaurants and touristy places, you’ll get a standard table setting. In most places you can ask for silverware. But most people eat with their right hand. In the north, one usually uses chapatis or (less often) naan to scoop up the food. In the south, most dishes are rice based and you’ll have to learn the trick of eating soupy dishes over rice with your fingers. In theory, you are supposed to be dainty and use only the tips of your fingers to eat the rice. In practice, I often found I was the only person in the restaurant not completely manhandling my rice. You may also find South Indian snack food served with two teaspoons, which you are expected to wield in both hands.
Also in the South, many meals are served on banana leafs (or, if your at a classy joint, a banana leaf lining a metal tray) with food arranged in piles or little metal bowls around a mound of rice. It’s a disappearing practice, but chai and some other drinks are traditionally served in small, unfired clay cups. The idea is that you break your cup when your done and everyone is assured of an unused, sanitary cup.