American Table Service of 1931

This setting is with a flatware style known as “Grille”, “Viande” and “Vogue.” The knife is about 2/3 handle and 1/3 blade, as opposed to the normal 1/2 handle with 1/2 blade. The handle of the fork is nearly 3/4 of the fork with the bowl and tines 1/4. This “modern” style of flatware was introduced first to the public in 1927. According to a 2003 article by William P. Hood of Magazine Antiques, “The story begins in 1927 or 1928, when nine architects were invited by the Metropolitan Museum of Art in New York City to design thirteen room settings for The Architect and the Industrial Arts, its eleventh exhibition of contemporary American design. The organizers requested that all furnishings and accessories for a room be included, and they stipulated that no object to be displayed could already be in production.” The new flatware designed was sleek with patterns reminiscent of the skyscrapers dotting the skylines of modern cities. Several different American flatware companies produced the knives, forks and spoons. “The dinner knife executed by International Silver, for example, was 9 1/4 inches long, with its handle measuring about 6 inches. The handle of its dinner fork was about average (approximately 5 inches), but the functional end was shorter than usual, to match the abbreviated knife blade. The idea for the new style of table knife came from the perception that it is uncomfortable for the extended index finger to press against the narrow back (or ‘top’) of the blade when one cuts with' a conventional knife.” By 1930, the new style of flatware was available to the public, but its popularity only lasted about 25 to 30 years. The flatware shown in the setting above is the 1940 “Treasure” pattern, by Wm. Rogers.

 

1931 Standard Rules of Etiquette

Question: What is the proper table service? 

Answer: 

• On the table itself, before the guests are seated, should be the plates and glasses for each place with the glasses on the right. 

• Bread and butter plates with a small butter-knife on each are placed a little beyond and to the left of the main plate. 

• The knife, or knives, should be on the right and on the left are the forks. 

• If soup is to be served the spoon should be placed on the left with the knives. 

• Napkins are folded and placed upon the plate. 

• As for salt and pepper, they may be placed at the two corners of a small table, or at the four comers on a medium sized table or between every two places if the table is large. 

• Dishes of nuts are often found on the table, and in the small house informal meals will find condiments and appetizers on the table, although at a formal affair they will be passed by a servant. 

–Imperial Valley Press, 1931

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