No precedence is observed at a luncheon party, except when Royalty is present; and the host does not give his arm to the lady of highest rank, but when luncheon is ready, the butler throws open the door of the drawing-room, and announces, ‘Luncheon is ready.’ (This announcement follows immediately after a bell has been rung or a gong has been sounded.) The host, or hostess, if there is no host, then says, “Shall we go to lunch?” and the guests leave the room, and adjourn to the dining-room.
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— photo source, Pinterest
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Next in the order of the proceedings comes ‘luncheon,’— ‘Déjeuner a la fourchette’ or ‘le lunch,’ as the French call it.
Unlike breakfast, people in London send their friends invitations for this meal; and, during the London season, most people receive two or three or more guests each day to lunch after their morning drive, ride, or walk in ‘The Ladies’ Mile’ is over.
These invitations are either given verbally by a lady meeting a friend, to whom she says,— ‘Will you come and lunch with me to-day, at two o’clock?’ Or by a written invitation,—
Or some people are always ‘At Home’ on Sundays or a given day in the week, at luncheon, so that their friends and acquaintances may drop in when it suits them, without any special invitation.
This is very convenient, though perhaps somewhat trying to the chef not to know exactly for how many persons he must provide, but that is a slight difficulty which a good manager soon disposes of, and when the house is a popular one, it soon becomes easy to calculate pretty accurately the number of guests who are likely to put in an appearance on each occasion.
If you ask your friends to luncheon, do not arm them downstairs as if they were incapable of walking alone, but let them come as they please, and sit where they like.
No precedence is observed at a luncheon party, except when Royalty is present; and the host does not give his arm to the lady of highest rank, but when luncheon is ready, the butler throws open the door of the drawing-room, and announces, ‘Luncheon is ready.’ (This announcement follows immediately after a bell has been rung or a gong has been sounded.)
The host, or hostess, if there is no host, then says, “Shall we go to lunch?” and the guests leave the room, and adjourn to the dining-room.
In some places, the servants stand in a row in the room or passage leading to the diningroom, and when the guests have taken their places, they enter the room and proceed to hand them the different dishes.
When they have done this, they take up their positions behind the guests’ chairs, so as to be in readiness to change the plates, bring them other dishes, etc...
The butler hands the plates to the footmen, and then proceeds to pour out the wine, etc.
In large houses, both in London and the country, luncheon is often served like dinners, ‘à la Russe.’ But in smaller establishments, with less servants and pretension, or where the guests are on less formal terms, the different dishes are placed upon the table, the guests help themselves and each other, and the host undertakes the principal part of the carving.
Then the wine is placed upon the table, and the guests pass it round the table.
At these informal luncheons, the host dismisses the servants after the covers have been removed, and only rings for them again when the next course is ready to be partaken of.
A small hand-bell is placed by the host, or the bell is connected to his chair by a cord passed along the floor, or in many modern houses an electric bell is used.
A ‘dumbwaiter’ is very useful. It is placed by the host's side, and holds pickles, sauces, etc., so that they are handy when wanted.
Luncheon tables are, as a rule, not very much ornamented; a silver cup, and specimen glasses with flowers, being sufficient.
Coffee is always served after luncheon, in the drawing-room, and liqueurs are also brought for those of the guests who like to take them.
The butler pours the coffee into the cup as each guest takes it from the tray or salver presented to them by the footman.
Hot and cold milk, cream, and sugar candy are always served with coffee, as everybody does not like ‘cafe noir.’
At luncheon, if some of the guests have finished first (which must happen when there are a great many people present), they remain seated until everyone has done, and all leave the room together.
It is not etiquette for each person to get up and leave the table the moment they have partaken of all they wish.
Finger glasses are never used after luncheon.
Conversation should be, as far as possible, general,—it is not like dinner, tete-a-tetes are more usual then.
Claret and sherry are the usual wines drunk at lunch, and pale ale and porter. Port after lunch. Some people take brandy or whisky and soda or seltzer, or other mineral waters. Some prefer champagne or hock.
Fruit is generally the conclusion of luncheon, but no other kind of dessert.
Biscuit and toast are usually provided, as many people eat them in preference to white or brown bread.
Soup is sometimes served at luncheon, and fish, but it usually consists of roast, or boiled, or stewed joints, entrees, dressed fish, sweets, and sometimes savouries.
Luncheon should always be an unceremonious meal, unless some particular reason exists to the contrary, in which case it becomes an entertainment like a dinner party or a ball, and would be given on the same scale of magnificence and hospitality. — From “Etiquette: What to Do, and How to Do It,” By Lady Constance Eleanora C. Howard, 1885
Unlike breakfast, people in London send their friends invitations for this meal; and, during the London season, most people receive two or three or more guests each day to lunch after their morning drive, ride, or walk in ‘The Ladies’ Mile’ is over.
These invitations are either given verbally by a lady meeting a friend, to whom she says,— ‘Will you come and lunch with me to-day, at two o’clock?’ Or by a written invitation,—
Dear Mrs B.,If you are disengaged, will you give me the pleasure of your company at luncheon next Thursday, at two o'clock? Believe me,
Yours sincerely,
May Smith
Or some people are always ‘At Home’ on Sundays or a given day in the week, at luncheon, so that their friends and acquaintances may drop in when it suits them, without any special invitation.
This is very convenient, though perhaps somewhat trying to the chef not to know exactly for how many persons he must provide, but that is a slight difficulty which a good manager soon disposes of, and when the house is a popular one, it soon becomes easy to calculate pretty accurately the number of guests who are likely to put in an appearance on each occasion.
If you ask your friends to luncheon, do not arm them downstairs as if they were incapable of walking alone, but let them come as they please, and sit where they like.
No precedence is observed at a luncheon party, except when Royalty is present; and the host does not give his arm to the lady of highest rank, but when luncheon is ready, the butler throws open the door of the drawing-room, and announces, ‘Luncheon is ready.’ (This announcement follows immediately after a bell has been rung or a gong has been sounded.)
The host, or hostess, if there is no host, then says, “Shall we go to lunch?” and the guests leave the room, and adjourn to the dining-room.
In some places, the servants stand in a row in the room or passage leading to the diningroom, and when the guests have taken their places, they enter the room and proceed to hand them the different dishes.
When they have done this, they take up their positions behind the guests’ chairs, so as to be in readiness to change the plates, bring them other dishes, etc...
The butler hands the plates to the footmen, and then proceeds to pour out the wine, etc.
In large houses, both in London and the country, luncheon is often served like dinners, ‘à la Russe.’ But in smaller establishments, with less servants and pretension, or where the guests are on less formal terms, the different dishes are placed upon the table, the guests help themselves and each other, and the host undertakes the principal part of the carving.
Then the wine is placed upon the table, and the guests pass it round the table.
At these informal luncheons, the host dismisses the servants after the covers have been removed, and only rings for them again when the next course is ready to be partaken of.
A small hand-bell is placed by the host, or the bell is connected to his chair by a cord passed along the floor, or in many modern houses an electric bell is used.
A ‘dumbwaiter’ is very useful. It is placed by the host's side, and holds pickles, sauces, etc., so that they are handy when wanted.
Luncheon tables are, as a rule, not very much ornamented; a silver cup, and specimen glasses with flowers, being sufficient.
Coffee is always served after luncheon, in the drawing-room, and liqueurs are also brought for those of the guests who like to take them.
The butler pours the coffee into the cup as each guest takes it from the tray or salver presented to them by the footman.
Hot and cold milk, cream, and sugar candy are always served with coffee, as everybody does not like ‘cafe noir.’
At luncheon, if some of the guests have finished first (which must happen when there are a great many people present), they remain seated until everyone has done, and all leave the room together.
It is not etiquette for each person to get up and leave the table the moment they have partaken of all they wish.
Finger glasses are never used after luncheon.
Conversation should be, as far as possible, general,—it is not like dinner, tete-a-tetes are more usual then.
Claret and sherry are the usual wines drunk at lunch, and pale ale and porter. Port after lunch. Some people take brandy or whisky and soda or seltzer, or other mineral waters. Some prefer champagne or hock.
Fruit is generally the conclusion of luncheon, but no other kind of dessert.
Biscuit and toast are usually provided, as many people eat them in preference to white or brown bread.
Soup is sometimes served at luncheon, and fish, but it usually consists of roast, or boiled, or stewed joints, entrees, dressed fish, sweets, and sometimes savouries.
Luncheon should always be an unceremonious meal, unless some particular reason exists to the contrary, in which case it becomes an entertainment like a dinner party or a ball, and would be given on the same scale of magnificence and hospitality. — From “Etiquette: What to Do, and How to Do It,” By Lady Constance Eleanora C. Howard, 1885
Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia©️ Etiquette Encyclopedia
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