I have just learned from a Swiss Hotelier school alum that the correct position of silverware on tables when set for formal occasions is determined by placing one knuckle length from the edge of the table.
But what if your knuckle is longer than your instructor or the maître d's? To be a Swiss hotelier, is there a requisite knuckle length? Or do all Swiss have the same size hand? So answering one small question unleashes a volley of confusion!
