Place the table in the centre of the dining-room, under the chandelier, and see to it that it is perfectly steady; that is to say, that there is no danger of its being shaken while the dinner is in progress. Should it not rest firmly, perhaps an old relic, in the shape of a Bland Dollar, could be made serviceable by placing it under one of the feet. See to it that there is plenty of space between each cover; it is annoying to come in contact with every move of your neighbor.
- A—Plates.
- B—Flowers.
- C—Sherry.
- D—Sauterne.
- E—Fruits.
- F—Cakes.
- G—Celery.
- H—Radishes.
- I—Black and Red Pepper.
- K—Salt Cellars.
- 1—Green Glass for Sauterne.
- 2—Glass for Sherry.
- 3—Red Glass for Rhine Wine.
- 4—Glass for Champagne.
- 5—Glass for Latour.
- 6—Glass for Chambertin.
- 7—Glass for Water.
A table for six persons should be six feet long. Take a woolen cloth and put it over the table, and then place a linen cloth on top of it; this will deaden the noise of plates and glasses.
Flowers should never be absent from the table when you have guests; they can be procured at all seasons. A large basket or bouquet should be placed in the centre of the table; a large bouquet on the right side for each lady, and a small boutonniére for each gentleman, also on the right side of the cover.
On each side of the centre-piece place a fruit-stand, nicely arranged with the choicest fruits of the season. Next to this place a compotier with assorted cakes. Place celery, olives, or radishes symmetrically in the space that is left between the centre and the covers. Fish-knives, soup-spoons, and oyster-forks must be placed on the right side of the plate, and the fork on the left side. If desired, place fancy pieces on the table, (pièces montées); but as the foregoing items pertain only to a dinner for six persons it would crowd out much available space. The diagram on the preceding page will illustrate the arrangement of the glasses on the table.
Napkins can be arranged in various styles and figures; into flowers or any other desired form. The latest and most fashionable way is to arrange them folded plainly, so as to show the monogram of the family. A small salt-cellar should be placed at each cover, to avoid asking the servant for it.
Menus, either printed or written, should be placed at each cover. It is not a breach of etiquette to refuse a course you do not desire; by knowing what is coming, you can with propriety refuse a course, and take the next one.
About ten minutes before commencing dinner, fill the decanters with Sauterne and with sherry, and place the same on the table, as in diagram, marked C and D.