Etiquette and Pretentiousness

 

“We have always given beautiful parties in the past. Our menus included fillet of beef. asparagus, flambé desserts and fine wines.” –What have we here? A plate specially designed for eating asparagus, along with individual asparagus tongs. It is said that no other vegetable had as many utensils made for eating it or serving it as asparagus did. – Image source, Etiquipedia private library

Retrench with Grace

Dear Mrs. Tobin:

We are four wives whose husbands are corporate executives and we are feeling the pinch of inflation. We have always given beautiful parties in the past. Our menus included fillet of beef. asparagus, flambé desserts and fine wines. You know, the whole bit. Two of us think we should cut back and have less expensive parties. The other two women feel this might, in some way reflect on our husbands What is your opinion? – Four in Florida

Dear Four:

I agree with the other two women. It would, indeed, reflect on your husbands. It would show their guests you were able to serve a tasty dish of stew and rice with gracious aplomb. It would also tell your guests you stand by your husband and are willing and able to retrench when necessary And who ever said the best parties were built around a rack of lamb, asparagus tips and vintage wine? To go into debt to try and impress one's guests is not only foolish but short- sighted.– By Riv Tobin, Copley News Service, 1975

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