For chawan kazari (or was this kinin?), you should stay in hikae until the bowl comes heriuchi for the shokyaku, at which time you scoot forward and put hands on lap.
For tenmokujawan (daitenmoku, daien no sou, probably others), it seems less clear. Others in Glenn’s juuden class stay in hikae and low the entire time, until they need to turn to imai, at which time they scoot forward then turn.
Wasn’t clear what his actual recommendation was on scooting, but definitely you stay hikae instead of hand on lap.
When drinking tenmokujawan with just one guest, to do conversation:
Finish drinking, place bowl + kobukusa without wiping to heriuchi L.
Ask questions.
Bring bowl + kobukusa back to heriuchi center, wipe, return and do haiken.
For sorei for multiple guests with tenmokujawan, chawan stays herisoto center in front of shokyaku.
Daien no sou haiken:
Viewing order:
Momide, karamono lid onto center of fukusa (flipped if heishibuta), karamono with lid to upper right quarter.
Wamono lid to upper left quarter center, wamono with lid to upper left quarter center.
Chashaku to lower center, hanging out from bottom of fukusa like on bon
Karamono shifuku to lower right quarter, wamono shifuku to lower left quarter.
Returning order:
Momide, then karamono, then wamono (follow L/R convention)
THEN chashaku
Then karamono shifuku, wamono shifuku
For gyo no gyo etc, moving bon on daisu tenita:
He was unsure if there was an exact way to do this. My earlier notes say “pull-pull”, “push-push” on the tenita, but he pointed out that it looks really awkward (one inch movements at a time, why split it up). Some people do the 2x, but his opinion is it looks cleaner to just do 1x.
When moving bon back and forth on the tenita: grasp front parts of bon, do 1x. Foot of the bon should be tangent (minus a hair) to the tenita front, with the rim of the bon extending out beyond the tenita.
When taking the bon out at the end: pull 1x with front parts of the bon, THEN take 9 and 3 and exit like that.
Wiping bon:
Ku-tsu-ri-i should be fully written, each character. This means that between ku and tsu, reset to the side for tsu. Just do gently, fukusa staying in contact with bon.
Taking hishaku like mugokiri, you do take fukusa like hasami, then take hishaku. Don’t put it down karioki.
After opening the kama lid, instead of putting the fukusa below the kensui like in daitenmoku, it does go karioki (upper R knee). I don’t know why.
Multiple guests drinking from tenmokujawan, oshoban bow from prior guest happens when next guest is doing kansha.
Rakujawan should go into the center of a 7-sun square about the kinindatami line (which is exactly one quarter of the ro). In practice, the bowl will be 2/3 mei from the kinindatami heri, and 1/2 mei from the marudatami (?) heri.