2torial #0606: Learn2 Eat Sushi (Continued) Lay the appropriate groundwork   Your first stint at the bar will be more relaxed and enjoyable if you know what to expect and how to respond. For, despite the congenial spirit at most sushi bars, there is indeed a proper decorum. Wipe your hands. Once seated, your waitress will arrive bearing an oshibori--a moist, steaming, rolled white hand towel--in a basket or on a tray. Use it to wipe your hands, then place it back, loosely folded, on the tray (or, if not available, to your right at the edge of the counter). Prepare your hashi (chopsticks). Remove the paper wrapper, then separate the joined pair into two sticks. If your chopsticks are splintered, you may rub them together to smooth them, but please be discreet. Better sushi bars offer quality chopsticks that don't require sanding. Rest the chopsticks. If your placesetting includes a hashi oki (chopstick rest), position it so that your chopsticks lie about two inches (about 3 cm) away from and parallel to the edge of the counter. If not, make your own rest by folding the wrapper in half crosswise, then lengthwise, to make a V-shaped form. Turn it over so the rest stands stable, and position in front of you as above. Alternately, fold the wrapper into a simple knot: the triangular result lies flat on the counter, with openings to slide your chopsticks into. Mix your wasabi (horseradish). Usually, you're served a green substance that looks just like avocado. Don't, repeat DO NOT eat it like it is! That green stuff is wasabi, a spicy horseradish. Even if you're not fond hot substances, mixing a little of this with your soy sauce can take some of the salt out of the soy sauce (12 calories per tablespoon) and season it besides. This is fiery stuff: some folks are almost macho about how much they can stand to apply, while others swear that the slightest amount is painful. Tread cautiously, and find your own limit. Don't look at the habits of your more experienced friends as any sort of guide. Step 3