Trendy Tables Trashed in ‘29

Stick with what is “tried and true” instead of trying something new. The old rules are old, because the my have worked well for so long! … Above, suggested service plates, along with plates for fish, salad and dessert.— From the book, “Table Etiquette, Menus and Much Besides” by The Boston Cooking School

Table Etiquette— Within the last decade there has been a revolution in table (and other) etiquette. So many have been the changes and new departures, and often so unwarranted by good taste, that it became increasingly difficult to distinguish between the wheat of right usage and the tares of bad manners. In this book the changes are dealt with as follows:

1. The large number of new rules, which because of their reasonableness and good sense are here to stay, are set forth in contrast with those that are older and less excellent.

2. The old rules that have not been modified are presented as still obligatory, and likely, because of their propriety, to remain so.

3. New freedoms that are excessive and in bad taste, are named with the counsel to “play safe” by avoiding them.

4. Where a new custom is in flat contradiction to an old, good one, the new is often shown to be permissive, rather than prescribed. — By Mary D. Chambers, The Boston Cooking School, 1929

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