Eating utensil etiquette the right side, the tines nested in the bowl of a spoon. Setting the knife and fork handles in a 5 and 7 o'clock position with the fork tines turned downwards on the plate is used to indicate to the server or host that the diner has not yet finished with the meal, while placing them together, with the fork tines turned up and the blade of the knife facing inwards, is used to indicate that the diner has finished. Eating utensil etiquette Eating utensil etiquette covers the prescriptive systems of rules, etiquette, in various cultures for using eating utensils.
Frankfurt kitchen least costly. She also designed "Type 2" and "Type 3", which were larger, had tables, and were spacious enough for one or even two additional persons to help in the kitchen. These two latter types, however, did not have the impact her "Type 1" model had. Erna Meyer responded to the criticisms of the Frankfurt kitchen with her "Stuttgart kitchen", presented in 1927. It was slightly larger and had a more square ground plan, and used unit furniture in an attempt to make it adaptable to both the future users' needs and different room shapes. Schütte-Lihotzky's Frankfurt kitchen was installed