The Etiquette of To-day

by Edith B. Ordway

Evening dress should always be worn. For a lady a gown with low neck and short sleeves or elbow sleeves; for a gentleman, a dress coat and its accompanying trousers, vest, and tie of regulation cut and color.

Arrival a few minutes before the hour is customary in order for the guests to assemble in the drawing-room, greet their host and each other, and proceed together to the table.

When the meal is finished, the hostess catches the eye of the guest at her husband's right, smiles understandingly, and they immediately rise, and, followed by the rest of the ladies, leave the room, the men standing meanwhile. The men linger for a half-hour or so over their cigars and coffee, or liqueurs, before following the ladies into the drawing-room.

In the United States it is more usual for the men and women to leave the dining-room together, and the hostess to serve the coffee in the drawing-room, than it is for the men to linger by themselves at the table.

After a dinner party one should bid good-night to the lady one has taken out to the table, to one's host and hostess. It is not good form to omit the latter, for she should be assured that you at least have enjoyed the evening, and that her effort at hospitality has been appreciated by you. It is not necessary to take a formal leave of the other guests. If you choose you may wish them a general good-night.

A ceremonious dinner begins with a tiny bit of caviare on a tiny bit of toast.

Then comes the fruit. It may be melons, peaches, strawberries, or grape fruit. It must be in perfection, and should be on ice up to the moment of serving, and must tempt the eye as well as the palate.

Next comes the course of oysters or clams on the half-shell, which should be served on crushed ice, on oyster plates made with hollows for the shells, and picked up with silver forks made for the purpose. Or they may be served more daintily without the ice, immediately after they have been taken from the cooler, and without delay.

Then a clear soup. It may be served from a silver tureen by the hostess, or may be brought in soup plates to the guests by the waiter.

Then fish. This may be served by the host or arranged in a dainty mince and served in shells to the separate guests. If served by the host, potatoes very daintily cooked may accompany it.