Etiquette of the Ballroom Supper

A ticket to the Patriarch Ball of  New York’s Gilded Age society, in 1892.

The Supper

At most large balls, unless they are very splendid entertainments given by millionaires, the supper is served from the buffet, which means that the guests do not sit down at tables as at a dinner, but seat themselves in chairs placed against the wall of the dining room, or even remain in the ball room or the library, and are served by the waiters or the men guests. 

The menu can be as elaborate or simple as is desired. Bouillon, salads, escalloped oysters, patés, sandwiches, ice cream, fancy cakes and bonbons are usually offered. And champagne, light wines and claret cups are served, while tiny cups of black coffee make an appropriate finale. This is the menu for a big ball; for a smaller dance, bouillon, one hot dish, such as escalloped oysters; chicken, shrimp salad; sandwiches, lobster, or ice cream, cake and coffee will be ample. 

At an informal affair even less will suffice, and salad, ice cream, cake and coffee are all that are really needed. Throughout the evening punch or lemonade is served in an anteroom or a corner of the hall, so that the guests can refresh themselves between the dances.

At large and ceremonious balls one may with perfect propriety arrive at any hour before 12; but at small dances it is considered in better taste to enter the ballroom within an hour of the time specified in the invitation. –By Eleanor B. Clapp, San Francisco Call, 1905 

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