table manners (13. 285)

Though admittedly sometimes we practise with the wooden, break-apart pair included with store-bought sushi that includes a brief guide, like those napkins that one used to find in Greek and Italian restaurants that included a vocabulary lesson for native pleasantries to exchange with the waitstaff (one doesn’t find them so often any more), we knew we were doing it wrong and would never assay such behaviour during an authentic meal unless by limited utensils and were not prepared this extensive list, courtesy of MetaFilter, of breaches of etiquette that one can commit with chopsticks (箸, はし in Kana and pronounced as hashi). Dating back to antiquity with their first archeological evidence as cooking implements, the use of chopsticks spread with Confucian philosophy as civilised and refined with the modern aphorism that whereas knives are for the slaughterhouse and battle, chopsticks are for scholars—so called grand chopsticks (料理箸, ryōribashi) used for preparation rather than eating are longer and also measure temperature as a property of bamboo by their sounds or silence during frying. Whilst not intended as prescriptive or shame-inducing but rather as cultivating eating as an art and act of reverence, there are orders of precedence, using the serving implements, not double-dipping and many others, including the pictured transgression called ogamibashi (拝み箸), it being considered rude to hold one’s chopsticks during the expression of thanks (itadakimasu, いただきます) for what one is about to receive, the equivalent (though more nuanced as a recognition of humility rather than hierarchy and that one’s needs have a larger meaning) of having one’s knife and fork at the ready during grace.