Gilded Age Dinner Etiquette of 1888

A set of oyster forks in the Delmonico pattern, named for the famed Gilded Age restaurant — At each place or cover are arranged the soup spoon, two knives and two forks, a third fork being added if the dinner is to begin with small shell-fish. For the exact arrangement of these articles there is no immutable rule, but the most generally satisfactory disposal is effected by placing the knives at the right and the forks and spoon at the left, the oyster fork being placed parallel with the other forks or at an angle, with its prongs resting upon the handles of the others. 

At each place or cover are arranged the soup spoon, two knives and two forks, a third fork being added if the dinner is to begin with small shell-fish. For the exact arrangement of these articles there is no immutable rule, but the most generally satisfactory disposal is effected by placing the knives at the right and the forks and spoon at the left, the oyster fork being placed parallel with the other forks or at an angle, with its prongs resting upon the handles of the others.

There are many who still adhere to the practice of having this fork placed at the right; there is really no objection to its being placed at the right side, but its position at the left is quite in keeping with the dainty fashion of carrying oysters to the mouth with the fork in the left hand and the prongs turning downward. When the fork is placed at the left hand, the soup spoon may be placed at the right. The handles of spoons, forks and knives are placed a short distance from the edge of the table.

A dinner plate, upon which the oyster plate is at the last moment to be placed, is set directly in the centre between the knives and forks, and the dinner napkin, which is folded square and flatly or pyramidally, with the dinner roll or thick piece of bread beneath one corner, is placed beside the forks and well towards their tops. If the bivalves are omitted, the napkin is placed directly in the centre of the space.

The water goblets or glasses are placed at the right, exactly in line and about seven inches from the margin of the table; the wine glasses are grouped about them, but if several varieties are to be served the glasses for those which come latest are placed upon the side-board until needed. Too many glasses at one's hand are not convenient, and then some of the glasses in vogue for sherry and Madeira are so delicate that they shiver easily.

A small salt-cellar of china, glass, or silver is placed be fore each plate, and carafes or pretty little glass pitchers of iced water, and also such ornamental dishes as contrib ute to the beauty of the ensemble, are placed upon the table before dinner is announced.

Olives and similar relishes in low dishes are not out of place; but sharp sauces are placed in their bottles upon the side-board, to be offered when needed, and so are cheeses, which while often ornamental, are not agreeable to the senses of some people. Such varieties of decanted wines as do not require icing may be placed upon the table, because the handsome flagons provided for them are among the most beautifying of table ornaments. Bon-bons and fruit are placed when the centre decora tions of the table are perfected, as they are among the most effective features. All the spoons except those to be used for the soup, the extra knives, forks, sauce ladles, fish knife and fork, all the dinner plates that will be needed, extra tumblers and wine glasses, and cruets, etc., containing oil and vinegar, are all upon the side board. 

The silver should be handsomely arrayed in uniform rows and the glasses disposed to give a pretty effect. Upon this board may also be displayed as much extra plate and china as the pride of hereditary or ac quired possession requires for its gratification. There is no objection to displaying such possessions in their proper place, and where, if not on table and side-board, have such things a place? Upon another side-board may be placed the glass dessert service and finger-bowls, and also the coffee set. and Madeira are so delicate that they shiver easily.

A small salt-cellar of china, glass, or silver is placed be fore each plate, and carafes or pretty little glass pitchers of iced water, and also such ornamental dishes as contribute to the beauty of the ensemble, are placed upon the table before dinner is announced.

Olives and similar relishes in low dishes are not out of place; but sharp sauces are placed in their bottles upon the side-board, to be offered when needed, and so are cheeses, which while often ornamental, are not agreeable to the senses of some people. Such varieties of decanted wines as do not require icing may be placed upon the table, because the handsome flagons provided for them are among the most beautifying of table ornaments. Bon-bons and fruit are placed when the centre decorations of the table are perfected, as they are among the most effective features.

All the spoons except those to be used for the soup, the extra knives, forks, sauce ladles, fish knife and fork, all the dinner plates that will be needed, extra tumblers and wine glasses, and cruets, etc., containing oil and vinegar, are all upon the side board. The silver should be handsomely arrayed in uniform rows and the glasses disposed to give a pretty effect. Upon this board may also be displayed as much extra plate and china as the pride of hereditary or acquired possession requires for its gratification.

There is no objection to displaying such possessions in their proper place, and where, if not on table and side-board, have such things a place? Upon another side-board may be placed the glass dessert service and finger-bowls, and also the coffee set.— Eliza M. Lavin, 1888

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