A half-ladleful of soup is quite enough for each person, unless at a country dinner, where a full ladleful may be given without offense.
Individual salts or salt cellars are now placed at each plate, and it is not improper to take salt with the tip of the knife in lieu of a spoon.
The place plates stand under the oyster or soup plates and under any course when it is desirable to have them. Plates must be warmed or chilled according to the temperature of the food which is to be served in them.
The indispensable courses of a dinner are soup, fish, roast, salad, and dessert. In arranging her menu, however, each hostess will suit herself to her pocketbook and to what she considers good form in the amount and kind of food.
The formal dinner should be served in a very leisurely style.
At the daily family dinner as well as at formal dinners, all the ladies of the house and among the guests should be helped before any of the men are served, even if some distinguished guest is among the latter.
It is not necessary to wait until all are served before beginning to eat at a dinner, but wait until the hostess has commenced to eat.
Butter is not served at a formal dinner, and bread is laid in the napkin beside the plate.
There should be no urging of guests to eat. It is assumed that a guest is not afraid to eat as much as he wants.
When the fruit napkin is brought in, the user takes it from the glass plate on which it is laid, and either places it at his right hand, or on his knees. The doily beneath the finger bowl is not meant for use, but should be laid on the table beside the finger bowl.
