A chopstick rest can be used to keep the points off the table.

Similar tools are the chopstick rest used in Asian cuisine and the spoon rest.

Ornate silverware is perched upon a stone chopstick rest.

The pointed ends of the chopsticks should be placed on a chopstick rest when the chopsticks are not being used.

Like a chopstick rest, a knife rest keeps the dirty tip of a knife used for more than one course off the table.

Actually, it's a chopstick rest.

Chopsticks should not be rested on the table but rather on a provided chopstick rest or lying across the rice bowl in a sideways fashion.

Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick rest, or hashioki.

When I put them down between bites, I was to lay them directly in front of me on the chopstick rest, parallel to the edge of the counter.

However, when a chopstick rest is not available as it is often the case in restaurants using waribashi (disposable chopsticks), a person may make a chopstick rest by folding the paper case that contained the chopsticks.