Reader Brooks Lambert-Sluder passes along an observation about utensil choice architecture at the 13 dining halls on the College campus at Harvard.
At twelve of those (dining halls), the tray and silverware are presented to diners before they approach the food. I almost invariably take a knife, a fork, and a spoon. At the end of many meals I find myself with a clean spoon, and sometimes even an unused knife. Of course, I still put those away in the dish room to be washed.
At the thirteenth (Kirkland House) the silverware appears after diners have filled their plates and bowls. There, I only take a spoon when I have already gotten a bowl of soup. This is a small nudge, no doubt, but a noticeable one.