It is usual to have women-servants on these occasions to pour out the tea, a man-servant or men-servants being also in attendance, in case anything is required of them, although gentlemen usually help themselves to claret-cup, wine, etc.
The usual refreshments given at these "at homes" are tea and coffee, the latter served from large silver urns. (See chapter "Preparing Afternoon Tea," in the work entitled "Waiting at Table.") Sherry, champagne-cup, claret-cup, ices, fruit, fancy biscuits and cakes, thin bread-and-butter, potted game, sandwiches, etc.
Ice plates are used for ices, dessert plates for fruit and fruit salads.
At small "at homes" champagne, claret-cup, and ices are not given. The tea should be made in teapots, instead of in urns, at both large and small "at homes."
At small "at homes" the tea is usually served in the smaller of the two drawing-rooms, or in an adjoining boudoir or ante-room. The tea is then poured out by the young ladies of the house, or by the hostess herself, but seldom by maid-servants when served in the drawing-room.
The most convenient manner, however, of serving tea is to serve it in the dining-room, unless the number of guests is limited, when it would appear unsociable if they were to congregate in the dining-room, leaving the hostess comparatively alone in the drawing-room.
When tea is served in the dining-room, the guests are usually asked by the servant in attendance if they will have tea before being ushered into the drawing-room.
At small teas, the cups of tea should be handed to the ladies by the gentlemen present, or by the young lady officiating at the tea-table, and gentlemen generally stand about the room, or near the tea-table, at small "at homes."
Receiving Guests.—The servant should precede the guests to the drawing-room as in "morning calls."