So I'm imagining I'm going to order new silverware. I've gotten quite an education in the dinner size, lunch size, and place size, the latter of which is sort of a made up size created in the 50's to substitute for for having both a dinner and luncheon set. ANYWAY.
I was always taught that you shouldn't leave dirty utensils on the table, and therefore each course should never have more than two utensils, one for each hand. So for a main course, you have a knife and fork. So what do I do with this "table spoon" all the sets seem to have? I don't like the shape for soup, and it's too small to use as a serving spoon. I'm thinking of going open stock, so I can get a soup spoon instead.
What do you think?