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Page 13
STARTING AT THE CENTER
When the center ornament has been adjusted, it may be used as a
mathematical base for all the rest of the table appointments.
Candlesticks, either of silver or bronze, are artistic when placed at
equal distance around the flowers. They diffuse a soft light upon the
table, and by being an incentive to the recalling of old memories, they
invoke conversation when there is danger of its lagging. It is one of
the charms of candlelight--thus power to bring up pleasant reminiscences.
Between these stately guardians of the floral centerpiece may be placed
small dishes containing preserved ginger, macaroons or bon-bons.
Salt-cellars and pepper-boxes are next located on the table, and the
places are laid for the guests. The proper number of forks is placed to
the left. The knives and spoons are placed at the right. They are
placed in the order in which they are to be used. Not more than three
forks should ever appear on the table at one time. If others are needed
they should be placed with their respective courses. A small square of
bread, or a roll, is in the center, covered with the folded napkin, and a
little to the left are the several glasses.
Care must be taken in arranging the dinner table to have both sides
balanced. There is an old maxim that says, "There must be a use for
everything" and this holds especially true of the table of good taste.
It must not be littered with useless articles, no matter how artistic or
odd, for they hamper the movements of the guests and make things
unnecessarily crowded. Butter rarely appears on the table at the formal
dinner; and condiments are brought in by the servant only as they are
needed.
SOME IMPORTANT DETAILS
Menu-cards are no longer used at the formal dinner, unless it is in
celebration of some auspicious occasion and honored guests are present.
In this case, the hostess has the menus printed or engraved in a delicate
script and has one placed beside the plate of each guest. A favorite
fashion is to have them printed in French. Sometimes one of these cards
serves for two guests, although the hostess who takes a pride in her
dinners will provide each guest with one, as it serves as an appropriate
souvenir of the occasion.
The lighting effect of the dining-room is important. Instead of the
candles on the table there may be an electric cluster high above the
table, or small candle-power electric lights on the walls. These latter
produce a soft effect which is most pleasing. Glaring lights of any kind
should be avoided. Candles and electric lights should never be used in
conjunction.
There is nothing more conducive to thorough enjoyment of an evening, to
the thorough enjoyment of a menu, than when table and appointments are
perfect and artistically simple. The hostess should give as much time
and thought to the preparation and arrangement of the table, as she does
to the planning of the menu. She will find that her guests will
appreciate novel lighting effects, surprising color tones, unusual
serving innovations. And she will find that a correctly laid table will
add surprisingly to the entire success of her dinner party.
TABLE ETIQUETTE
The importance of correct table etiquette cannot be over-emphasized.
Nothing is more vulgar, than clumsy, awkward movements at the table, and
it is certainly a sign of ill-breeding deliberately to fail to act in
accordance with the rules of table etiquette. The rules of dinner
etiquette should be studied carefully and just as carefully followed, if
one wishes to be--and everyone does--a lady or a gentleman.
Perhaps the most important thing is one's bearing at table. Very often
you see a seemingly cultured gentleman in a hotel dining-room or
restaurant playing with the table silver or absent-mindedly clinking
glasses together. This may be overlooked in the restaurant, but at a
formal dinner it is essentially bad form. When the hands are not being
used, they should rest quietly in the lap--never should the elbows be
rested on the table. The chair should be neither too near nor too far
from the table; both are ungraceful and awkward.
TABLE SERVICE
The dinner napkin is from twenty to twenty-four inches across. It is
folded square unless the table is somewhat crowded, when it may be folded
diagonally (after having been folded square) so as to give more space
around the board. If the napkins are monogrammed the monogram should be
placed so as to be in plain view.
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