Objects

The first of a set of twelve dinner forks manufactured by BUBELA i SKA. The fork is silver in colour and is plated. Its four tines are flattened and oblong. The fork's handle is flat and widens downwards. The lower part of the handle is decorated with an art déco geometric motif. The decoration consists of two simple grooves (thinnings) running along both edges of the handle. The end of the handle is bevelled where it has been thinned.

According to the principles of savoir-vivre, dinner forks must be placed on the left side of the plate (by the left hand). Knives and spoons must be placed on the right side. Interestingly, there are different ways of arranging the forks in relation to the tablecloth, depending on the country. In Poland, it is common to place forks with their obverse/tines upwards, so that they stand slightly off the table. This is called an English-style arrangement. In France, on the other hand, cutlery is laid the other way round, so that the tips of the fork tines touch the tablecloth. The order of plates on the table, as well as the order of cutlery, should correspond to the subsequent courses to be served. The smallest plate — for the cold starter — should be on top. The next, larger one is for the warm starter and the last — the largest one — is for the main course.

Joanna Paprocka-Gajek notes that it was still common in the mid-19th century to refer to forks as "rakes". In her book "Platery warszawskie w latach 1822-1914" (Warsaw 2010), the author also mentions that back in the 18th century, hosts would only place spoons on the table. Other cutlery, such as "rakes" and knives, was brought by the guests.

MF