DEAR MISS MANNERS: While dining, one's hands sometimes get sticky -- say, from a sandwich and fries.
At a restaurant, when finished, I will often pour a small amount of water from my glass into the other hand held above my plate, "wash" quickly, and dry with the napkin. This is met with audible objections from my adult children.
Is it so wrong? Do I instead have to head for the men's room?
GENTLE READER: You should head back in time because, alas, you were born too late. Much too late.
At medieval banquets, a ewer -- an impressive jug filled with rose water -- and basins for slop water would be taken around so that guests could deal with the sticky finger problem. (They may not have been eating fries, but they were not using forks, either.)
A descendant of that is the individual finger bowl, placed on a doily on the dessert plate with the expectation that the diner will know to move them both, as well as the dessert fork and spoon, to the side before being served dessert. (Miss Manners remembers a gentleman who failed to notice the doily, inadvertently eating it when a helping of chocolate mousse was plopped on top.)
But finger bowls are rarely used now, and then only at fancy dinners where they serve no real purpose, instead of at barbecues and lobster feasts, where they would.
Occasionally, a restaurant will offer a hot towel or, more likely, a packaged paper wipe. Failing that, Miss Manners asks you to retreat to a place designated for washing up. As your children have pointed out, the dinner table no longer is such a place.