There are three methods that may be employed in announcing a caller. The method you choose should be governed by what you can afford and by what is most convenient for you. The most formal and effective plan is to have a full-liveried butler at the door to lead each guest to the drawing-room, and then announce his or her name to the hostess. Or a servant may be at the door to offer each visitor a small silver tray, on which to place his or her card. The most simple method is to place a large tray in the hall, preferably on a small table that is conspicuously situated, and into this the cards of the callers may be cast as they pass into the drawing-room. It should be remembered that a maid-servant never announces callers, but only offers them a card-tray and helps them with their wraps.
The caller at an apartment house should first have the hall boy telephone up to the hostess—unless the caller is expected—to know if she is at home. It is not permissible except among very intimate friends to go up unannounced.
The hostess should always prepare some sort of refreshment for her guests on the day at home. In winter, tea or hot chocolate may be served with wafers or cake. Sometimes light sandwiches and bonbons are served on the day at home. In the warm summer months, if calls are made, the visitors may be refreshed with iced tea, chocolate or punch.
DUTIES OF THE HOSTESS
On her day at home, the hostess makes every effort to make her callers feel that she is glad to have them. She rises as each new guest makes his or her appearance, steps forward and offers her hand in greeting. The expressions, "How do you do, Mrs. Brown," and "I am delighted to see you, Mr. Gray," are effective phrases of greeting. It is her important duty to make general introductions, and to give some special attention to each caller as he or she arrives, drawing him into conversation with the others before leaving him to greet another newcomer.
If the rooms are warm, the hostess may invite a feminine caller to remove her wraps, but she must not assume this privilege with the gentleman. She usually serves tea or chocolate herself, but if there are many guests, she may ask one or two friends to assist her. It is poor hospitality to insist upon replenishing a cup of tea after a guest has declined with thanks.
RECEIVING THE CHANCE CALLER
It is not always very convenient to entertain chance callers, especially if one has some important business or appointment to attend to. But when the servant at the door has admitted that her mistress is at home, the hostess should exert every effort to make good the servant's assurance. She must not keep the caller waiting, nor must she ask to be excused after the caller has been admitted. If important business claims her time, she may come to the drawing-room and after welcoming the visitor, explain the situation and ask to be excused. By no means may she send a written or verbal excuse by messenger. Having been admitted, the presence of the hostess is demanded if it is for no other reason than to offer an excuse.
If the hostess has no pressing business duties or appointments to which to attend, it is her duty to afford every hospitality to the chance caller. If the call is made in the afternoon, and if the hostess ordinarily serves tea at that hour, she may serve tea, chocolate or punch with cake or wafers.
When the caller is a gentleman, and the hostess a young lady, it is proper to call one's mother or chaperon into the drawing-room to make the correct introduction, or if the visitor is already known, to welcome him. A young lady who is well-bred does not entertain gentlemen until they have been welcomed by her mother.