The guests depart soon after the conclusion of the meal, as the hostess may have other engagements to fulfil. In New York the whole lunch-party may vanish in ten or fifteen minutes. If the ladies are not in haste or are having a very pleasant time, they remain longer. In the country they would be very apt to do so. At a formal luncheon the guest of honor should be the first to take leave. A lady who has some pressing engagement may excuse herself without waiting for the former.
A buffet luncheon is served from the sideboard or from the dining-table, the guests sitting about the room. It is a convenient form of entertainment where many people are to be provided for, or where it is uncertain how many will be present. The bill of fare should consist for the most part of articles that do not require cutting up, since it is difficult to manage this with a plate resting upon one’s knees. Sandwiches, salads, oysters, croquettes, and bouillon are all appropriate, with coffee, ices, cake, and bonbons. At a simpler luncheon, jellies or other sweet dishes may be substituted for the ices. Terrapin, cold salmon, and other expensive dainties may be added to the bill of fare if the host desires. If only a small number of persons are present, so that all can be seated at the same time, guests have everything passed to them by the servants in attendance. The fashion of the moment is to use little squares of soft, embroidered linen for luncheon; but these do not afford enough protection for the dress where one eats from the lap, and larger napkins are to be preferred for this purpose at a buffet lunch. Where no servants are present the lady of the house, assisted by one or two friends, waits on the guests. It is less formal, however, when the hostess asks all to help themselves. If there are men present they wait upon the ladies. This method of service is apt to be extravagant, however, since the amateur waiters often give portions that are unduly large. It is better to have some one possessed of knowledge and experience to help to the various dishes at the table, the gentlemen then passing the plates to the ladies.
IV
DINNERS FORMAL AND INFORMAL
Invitations and How to Answer Them—Telephone Invitations—Hints for the Young Hostess—Dress for Men and for Women—Entering and Leaving the Dining-room—Etiquette of the Formal Dinner—When to Arrive and When to Leave—Dressing-rooms—Dinner-calls.
AN engraved card is now used for the invitations to a formal dinner, spaces being left blank for the day, hour, and name of guest, as for instance:
Mr. and Mrs. George Hazleton
request the pleasure of
Mr. and Mrs. Thomas Allen’s
company at dinner