The fish is to be set before the host, and the fish knife and sauce placed by it, and then the waiter is to inform the lady of the house that dinner is ready. She rises, and informs her husband, or the guests, that dinner is ready, and then the gentleman for whom the party is made, or some other one of the invited guests, conducts the lady to the table, and takes his seat at the first plate at her right hand. She then helps the soup, beginning at the right, and passing it around in order, without inquiring whether each one wishes it. If any one prefers fish, he passes the soup to the next. Meantime the host either helps the fish to all who wish it, or leaves it covered till the soup is removed, and the plates changed. The plates for fish are set on, around the table, and the soup plates are set on to them, while soup is served.
While soup and fish are served above, the cook below proceeds thus:—The ham can be taken up some time before dinner, prepared for the table, and set aside, covered, as it is not injured by standing. Of course this is done at any convenient time. The turkey and ducks may first be taken up, prepared for table, and then covered, and set where they will be kept warm. Then the gravies and drawn butter are to be put in the gravy boats. The vegetables must be taken up the last thing, and the potatoes last of all, as the excellence of all depends on their being served hot, especially potatoes. Some would prepare a dish of mashed potatoes, but this increases the complexity of the business, which should, as much as possible, be avoided.
After soup and fish, and the plates are removed by the waiters above, and clean plates put around, wine or conversation will fill up the time, while the meats are brought on, which are to be placed on the table, covered, and in the order marked in the drawing, Fig. 7.
When all are prepared, the host gives a sign to the waiters, and the covers are all to be removed, and so adroitly that no steam be spilt on the table-cloth or guests. To do this, the covers must be first inverted, holding them directly over the dishes they cover, and this the hostess must teach the waiter to do beforehand, if need be. He is to be taught, also, to offer each article to guests on their left side, to observe when guests have done eating, and then to change their plate, knife, and fork, and never to speak except to answer questions, or to offer the articles he serves.
The host carves the dish before him. The hostess helps the dish opposite to her, and the gentlemen guests carve the dishes opposite to them. As soon as ready to help, the lady asks the gentleman at her right to what he will be helped, and never makes excuses for, or praises any particular dish. The host commences at his right hand, and does the same, till all are helped. Every person begins to eat as soon as helped. The waiters are to observe if bread, water, or anything is wanting to any guest, and offer a supply. The hostess should, if possible, be at ease, so as to converse, and if she has occasion to direct the waiters (which, by previous instructions, should be avoided), she should do it as quietly and easily as possible. After all the guests are helped, the host helps the hostess, and then himself.
If wine is used, it is served by the host immediately after soup and fish, and any other times during the dinner he chooses. If the lady of the house is asked to drink wine, it is deemed uncourteous to refuse. She is expected to have a little poured into her glass, and raise it to her lips, looking at and slightly bowing to the guest who makes the request, and as soon as he has filled his glass. Whenever any other makes the same request, a very little wine is to be poured into her glass, as the ceremony is incomplete without this.
After any guest has finished eating, the waiter is to change his plate, knife, and fork, and the host or hostess asks to what he will be helped.
Soon after all the guests are done eating meats, the hostess directs the waiter, and every article is removed from the table, and the upper table-cloth taken off. Then the dessert knives, forks, and plates are set around, and the dessert is placed on the table. The pudding is to be set on a mat, before the hostess, and the dish of cheese before the host, and the pastry arranged in some regular order on the table, with knives and forks to help. These are divided and distributed by the host and hostess, assisted by the guests.
When these are finished, everything is removed again, and the other table-cloth taken off, leaving the bare table, or the colored cloth. Then the fruit is set on. After fruit, the coffee is brought to the table, or the company retire to the drawing-room, and take their coffee there.