The Etiquette of To-day

by Edith B. Ordway

The dining-room must be quietly but well lighted. There should be no glaring lights, but a soft radiance which is so general as to make everything clear. An electric light hanging eighteen inches above the table, or a tall lamp whose light is at about the same height, either of them well shaded, are satisfactory additions to the candlelight.

Sometimes high lights are dispensed with and only candles used. Candles should always be lighted three minutes before the dinner is announced. For a dinner of not more than eight covers four candles are sufficient light.

Relatives are not seated side by side, as the effort is to have a general mingling of the company. A clever hostess will see that her guests at a small dinner party are all introduced to each other before they enter the dining-room.

The table may be round, oval, or rectangular, but if too narrow it cannot be made to look well.

The tablecloth is always spread for a dinner. A thick pad of felt or double-faced cotton flannel should go under the tablecloth. The damask should be immaculate and of good quality. The tablecloth should hang almost to the floor at the corners.

At each place there is a card on which the guest's name is written. These place cards often have the monogram of the hostess in the center and are otherwise blank, except for the name written on.

The place cards at a dinner should be laid immediately before the plates of the guests or on the napkins, which are folded squarely, and of sufficient size to be of real usefulness.

In setting the table, the spoons for soup, dessert, and coffee are arranged at the top of the plate; the knives and forks, the latter of several sizes, are placed on either hand, in order of use, and the small plate for bread, olives, etc., is on the right.

In eating, the oyster fork is the first used, and then one takes the next in order. Should one be in doubt, the rule is to glance at the hostess and adopt her method, whatever that may be.

On elegant tables, each cover, or plate, is accompanied by two large silver knives, a small silver knife, and fork for fish, a small fork for oysters on the half-shell, a large tablespoon for soup, and three large forks. The folded napkin is laid in the center, with a piece of bread in it. Fish should be eaten with silver knife and fork.