No one leaves after a dinner-party without saying “Good-night” to his host and hostess. Even in the case of an early departure, before the gentlemen have left the dining-room, the guest must visit the drawing-room to make his adieux, not only to the lady of the house, but to any others who may be of his acquaintance. Those whom he has met for the first time that evening may be saluted with a parting bow.
At a formal dinner-party the evening suit is imperative, with dress-coat, white or black waistcoat, black trousers, and white tie. When dining with friends with whom one is on terms of familiarity, the dinner-jacket may be substituted for the coat. Black ties often take the place of white. Patent-leather shoes or boots must be worn. It would be unpardonable to appear in thick walking-boots or shoes; and the necessity for immaculately polished footgear has cost the young man of the present day many a cab. His varnished shoes must show no trace of mud or dust. To tell the truth, he often carries a silk handkerchief in his pocket wherewith to obliterate the traces of the latter.
The pocket-handkerchief used with evening dress must be of white cambric, and of as good a colour as one’s washerwoman will permit. It ought to be of fine quality. The hair must be short and very well brushed.
It used to be the custom to tip the servants on leaving the house where one had dined as a guest, but this has fallen into disuse. There are many men who hand a silver coin to the butler, or footman, or waiting-maid who helps them into their coats, calls up their carriage, or hails a cab for them, seeing them into it, or rendering any other service of a similar kind. This is a matter that each man must decide for himself. It is only necessary to remark that the custom of giving shillings or half-crowns to the servants after a dinner-party no longer reigns; though there are always good-natured folk who will not let it absolutely die out.
PUBLIC DINNERS.
The following information is supplied by a gentleman well-known in the City, and thoroughly au fait in such matters.
Public dinners.
“Public dinners may be classed as those given by associations, or public bodies, and those given by institutions, such as some of the great City companies.
When given by an association.
When given by an association, the function is generally managed by a committee, who have the arrangement of all the details, such as choosing the menu, the wines, preparing the programme of music, instrumental or vocal, and arranging the due sequence of the speeches.