Gilded Age Dining: Some Rules

The Gilded Age was a high point in the history of fine dining and the flatware and serving pieces of the era were often lavish expressions of the era. Above is a serving set in gilded sterling by George W. Shiebler & Co.

Etiquette has laid down several rules about eating particular kinds of food. Soup, for instance, should be called for only once, and eaten from the side of a spoon. If oyster crackers are passed with the soup, place them at the left side of your plate on the table cloth, and hold one in your left hand as you eat. But if bread is served, break off a piece as you wish it, with the left hand. Both the bread and crackers should be eaten without butter.

A little said in regard to the position at table may not be amiss. Never eat lounging back in your chair; though, while the different courses are being removed, it is entirely allowable to sit back in the chair. The elbows should not, at any time, be allowed to rest on the table.

Convey the food the entire distance to the mouth. Some people have a ludicrous habit of opening their mouths the moment they raise the food from their plates; then when the food is within several inches of its destination, their heads suddenly come forward with a jerk, and the food is snatched from sight. Quick motions and gestures are seldom graceful, and never so at a table. Then is the time, most assuredly, to “let your moderation be known to all men;” moderation in movement as well as in eating and drinking.

Be always attentive to the wants of others, and see that your neighbor is provided with whatever he may need within your reach. Remember the golden rule can be applied precisely as well during the meal time as in our intercourse with our fellow. beings.– Penman’s Art Journal, 1888

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