A pretty conceit for decorating a dainty table is to cluster a number of small palms together in the center of the table. Around these place small ferns, while beyond the latter arrange yards of smilax so as to conceal the pots. Outside of all have a flat border composed of loose bunches of pinks, roses, and maiden-hair ferns. Tie these with wide pink satin ribbons, a long end of which should extend from each bouquet down to the place of each of the women guests, and have her name painted in gold upon it. Then there should be boutonnières of pink carnations for the men.
Menu cards are not ordinarily used at any but the most formal kind of an entertainment. They are always seen at large functions, men’s public dinners, etc., which are usually given in a hotel or restaurant; but in a private house individual menu cards, whether at a dinner or a luncheon, are exceptional.
When the dinner is large and formal, or even when it numbers only eight or ten, it is wise to have small cards with the names of the guests at each place at the table, and, if the guests are strangers to each other, to have a tray in the men’s dressing-room or hall where they remove their coats and hats with tiny envelopes addressed to each, containing little cards on which is written the name of the dinner partner. The hostess must see that, as soon as two dinner partners are in the receiving room before dinner, they meet each other, and have a chance for a little conversation before the meal is announced; and she should also make a point to introduce each woman before dinner to the man who is to sit on the other side of her.
Introductions are not proper at the table, and at a large dinner it is awkward to introduce all one’s guests to each other before the meal. At a small dinner, of course, it is not necessary to observe all this formality, and the hostess may introduce her guests to each other without much ceremony, when the company numbers only four or six; but with more, each woman should be provided with a partner who escorts her to the table. At a small function there need be but a few minutes of waiting before the guests are all seated. The guest of honor sits at the right of the host.
As to the manner of arranging the table, there is some difference of opinion. However, generally speaking, there should be a napkin, squarely folded, in front of each guest, and at the left of it the forks, i. e., a fish fork and a large and a small ordinary fork. At the right of the napkin should be the knives and spoons, a glass, bread-and-butter plate (if used), and a salt cellar; and in the center of the table on an embroidered centerpiece or circular mirror, the floral decorations. At the head of the table, upon an embroidered square, are laid the tea service,—the urn, the cups and saucers, the cream pitcher, sugar bowl, etc.; at the other end are placed the dishes for serving. Scattered about on circular doilies are the dishes of jelly, preserves, pickles (sweet and sour), olives, salted almonds, etc.
Chafing-dishes are used to prepare such dishes as terrapin, oysters, or whatever may be cooked absolutely on the table. A napkin and plate, or tray, is best liked for removing crumbs.
Finger bowls should always follow the last course at formal and informal meals alike, except at breakfast, when, if fruit is the first course, the finger-bowl is put on the table when the covers are laid ready for the fruit course.
Spoon-holders are no longer used, but if one should be fancied it would be better to put the bowl of the spoon in the holder first.
Unless one serves something more than wafers, small cakes, tea, and chocolate on an “at home” day, napkins are not necessary; if, however, there is some dish that will soil the fingers or the lips, then there should be a pile of small napkins on the tea-table.
Tooth-picks should not be put on the table, nor should they be used outside one’s own room.