Editorial in College Newspaper Urges Basic Etiquette at the Table, April 30, 1919

From the editorial page of The Guilfordian, Guilford College, N.C., April 30, 1919.

Table Etiquette

It is six o’clock. The bell rings for supper and we file into the dining room. We sit down at the table and bow our heads. When the bell taps we turn over our plates and begin to talk. Each person helps himself to the food within his reach if there happens to be any. Usually most of it is placed near the plate of the waiter, entirely out of reach of the people at the opposite end of the table. If he thinks of it the waiter pours the milk and two or three glasses of it get by the first person and stop, for the girl seated next is so interested in the conversation that she is having about Kodak pictures, her latest beau, etc., that she does not realize that anything else matters at that moment. The lady at the head of the table prefers water. She yells to the waiter two or three times but he fails to hear her. Finally the word passes from one to another that the lady at the head of the table wishes a glass of water. The water is poured and starts on the journey, is delayed several times and finally reaches its destination when supper is nearly half over. Miss Smith would like to have some potatoes. She asked to have them passed several times before she is heard and when she does get them she finds that the cook has failed to put in enuff salt to suit her special taste. But she cannot reach the salt. After asking for it once or twice she decided that she had rather eat potatoes without any salt at all than to wait so long for it. Mr. Jones asks that the beef be passed. But it happens to be nearest a certain boy who is especially interested in the girl sitting next to him. He is so thoroughly carried away with her thrilling conversation and charming smile that he forgets that any one else is present until somebody gives him a knock on the elbow and tells him to pass the beef.

And so it is through the whole meal,--not just one meal occasionally but three meals every day. We do not mean to be rude but we are, and it is high time for us to begin to see ourselves as others see us. It is not possible for every one to be versed on all the fine points of etiquette but it is possible for every one to have fairly good manners, the secret of which is putting others first. At least we can, after helping ourselves to food, pass it on.