I came across an interesting puzzle. I was setting the table, which at my
house may mean knives, forks, chopsticks, a bowl or two for Japanese
dipping sauces, along with a regular dinner plate, and maybe a
soup bowl.

Is there any sort of guide for this sort of mixed ethnic cooking? No
matter what I do it always seems to be confusing and we end up shuffling
plates and bowls around. It's not a big deal, but with all of the ethnic
cooking going on, I figure someone has some ideas on this.

--Kamus

--
o |
o__ >[] | A roadie who doesn't ride a mountain bike has no soul.
,>/'_ /\ | But then a mountain biker who doesn't ride a road bike has no legs...
(_)\(_) \ \ | -Doug Taylor, alt.mountain-bike