CHOPSTICKS, the "pidgin-English" name for the pair of small tapering sticks used by the Chinese in eating. (Chinese kwai-tse "the quick ones," "chop"-quick.) They are made of wood, bone, or ivory, somewhat longer and thinner than a lead pencil. Held between the thumb and fingers, they are used to take up portions of food, cut up into small pieces. Many rules of etiquette govern the proper conduct of the chopsticks ; laying them across the bowl is a sign that the guest wishes to leave the table ; they are not used during a time of mourning, when food is eaten with the fingers; and various methods of handling them form a secret code of signalling.