“New Etiquette” or Relaxed Etiquette?

The New Etiquette is shown at work in the breakfast setting above.–There appears to be a misunderstanding over the etiquette for formal multi-course meal entertaining and a million dollars. There is no such thing as “millionaire manners,” nor is there “high society” or “high class” etiquette. It is all simply knowing your etiquette and using your good manners.

 

Spare Your Hostess! 

...that will make it fun for everyone

DO YOU TRY to live in 1951 and keep up 1891 table etiquette? Are you still trying to entertain the way Grandma did? Still trotting out all the family silver and china, the fussy meals and the millionaire manners?

But suppose you don’t have Grandma’s leisure or “a girl to come in and help.” Do you end up, after the company is gone, leaning on the kitchen sink and shuddering at the thought of guests?

Well, there’s a new and smart way out. It's called the New Etiquette. Based sensibly on the fact that few 1951 homes have maids, it sees to it that the hostess enjoys her own parties.

The main requirements are the New Style Hostess (or Host) and the New Style Guest. Both should cut down work.

The keynotes are (1) dishes that can be thrown away, instead of cleaned, (2) food that needs less silverware, (3) table arrangements that let guests share with the serving, and (4) clean-up co-operation that lets all join in and have fun.

The New Etiquette is shown at work in the breakfast setting above. Please note that (1) Except for the coffee cups (without saucers), it uses new, non-tasting. plastic-lined paper plates and cups. (2) All food is presented in original containers, or in the cooking utensils. (3) All foods are grouped conveniently. (4) The paper napkins and easily sponged plastic cloth need not be laundered. Hosts and guests are on their own. Wash-up time will be a matter of seconds, not minutes.

Once you get the idea, the New Etiquette is simplicity itself. Here are some important pointers:

LUNCH, DINNER:

• Think of your menu in terms of the easiest service, with the main course served in one unit. Stews or casseroles are ideal. 
• Roasts, steaks, and chops can be served on the same platter as the vegetables. 
• Avoid putting silverware where it is not needed. With a little planning, the 82 pieces of silver and china often used to serve four people can be cut to 35. 
• If you have one, carry everything in on a tea-wagon.

COCKTAIL PARTIES:

• Don't make the canapés, or beyond the first round, mix the drinks yourself. 
• Arrange the makings for canapés. Let guests help themselves. 
• Bring liquor, ice, mixes, bar tools into the living room. 

PICNICS: 

• Let the guests dream up, and make, their own sandwiches.
• Take bread, butter, meats, cheeses, hard-boiled eggs, tomatoes, cucumbers, celery and lettuce.

MANNERS FOR GUESTS: 

• Especially on weekends, remember that your hosts are not your servants. Make your own bed. 
• Pitch in and help with the rest of the work. They'll be glad to have you back!

MANNERS FOR HOSTS: 

• If you expect guests to help with the work, keep it to a minimum and make it easy. 
• For clean-up after meals, label your kitchen shelves so that they'll know where things belong.– By Russell Wright for Oakland Tribune, 1951

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