DEAR MISS MANNERS: At casual restaurants and upscale establishments alike, I am frequently served a large piece of meat perched atop a too-full bowl — say, a large piece of grilled chicken on an overflowing salad bowl, or tennis-ball-sized meatballs perilously balanced on a full bowl of pasta.

What is a graceful way to cut the featured protein? Do I place it on a bread plate, exposing the cutting process to my dinner companions? Or do I eat around the meat until the bottom of the dish becomes visible?

GENTLE READER: Apply gentle pressure with your knife and fork to separate the meat into smaller pieces on top of the rest of the meal — without, obviously, causing the rest of the bowl to overflow in the process.

This method has the advantage of ensuring that each bite of protein is accompanied by some salad or pasta, which is usually the point of the addition in the first place. But if the task proves impossible, Miss Manners suggests you ask the server for another plate (the bread plate is usually too small), or proactively inquire as to whether the meat is pre-cut before ordering.

Please send your questions to Miss Manners at missmanners.com, by email to [email protected], or through postal mail to Miss Manners, Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106.