Gilded Age Dining Etiquette

 

In “The Age of Innocence,” Mrs. Mingott is shown selecting the correct flatware for a dinner party to welcome Countess Olenska.

For the Gilded Age Dinner Party

Etiquette advice from 1894 …

No gentleman will ever place his arms upon the table either before, during, or after a meal. Meats are to be cut with a single gliding movement of the knife, not by converting it into a saw. Keep the elbows always close to the side, no matter how ample may be the room between the guests.

 Iced oysters or clams are to be eaten with lemon juice dropped over —never with salt and pepper. Never play with knife or fork or other table utensils; do not touch them at all, except when about to use them. Do not forget that cheerfulness “suggests good health, a clear conscience and a soul at peace with all human nature.”

 – Gilded Age dinners were multi-course, elaborate dinners

– Photo source, Pinterest

Formal dinner parties were an important part of the life of a well-to-do Gilded Age couple. The rules of etiquette and good taste dictated the dinner table’s look. Collectors can find many pieces of silver, serving dishes and large, carved furniture that were all made for a 19th century feast.

The dining room had large furniture. There was often a sideboard with carvings of dead game birds, animals and symbols of the food to be served. The sideboard held large pieces of silver that were to be used during dinner. Examples of fine silver, crystal or china were also on display.

The table was in the center of the room under a large, decorative chandelier. Ground-glass globes were preferred because they made the lighting more flattering.

The long table was surrounded by matching carved chairs. The table was covered with a white damask cloth that was large enough to fall 20 inches from the floor at both ends. The cloth was ironed and the crease was placed exactly in the middle, going the length of the table. The center of the table held a flower arrangement.

Dinners often had 12 courses, so many dishes were used. Silverware, dishes and napkins were put in place for each course. Sometimes the place setting included an individual salt dish and spoon, plus a place card and menu card.

Large, ornate serving pieces such as tureens and platters were used, and serving pieces were made for every type of food, from asparagus to tomatoes. Most of the utensils can still be used today. Never wash gold-trimmed dishes or hollow-handled silverware in the dishwasher. The heat can cause damage to them. — From a variety of sources and articles, including the Los Angeles Times, 2000

Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia