Fed up with poor cutlery control at the table
SIR – Surveying my fellow diners in hotels and restaurants, I have noticed that an increasing number appear never to have mastered the skill of holding and using a knife and fork properly (Letters, February 27).
A tendency to use forks upsidedown is noticeable. Quite a number hold the fork as if it were a spoon. The skill of using spoons is also fast disappearing. Many breakfast diners hold a cereal bowl up to their chin and then use a spoon very close to their face, as if they were trying to eat spaghetti with chopsticks.
Still, at least restaurants are quieter now that families in groups have ceased to communicate at the dining table, preferring to attend to their phones instead.
Mike Stones
Lichfield, Staffordshire