Setting the Formal Table of 1942

“Not more than three forks and three knives belong at one place. If additional forks and knives are needed, they are put on the table as the dinner progresses.” — Don’t forget that the 3rd Annual Etiquipedia Place Setting Competition is open until November 16th!

 

Minding Your Manners

“How should a table be set for a formal dinner?” asks Mrs. Henry Gratz of Huntington Park…

One rule that a hostess must follow in the setting of the table is that everything must be equally spaced. The best type of cloth for a formal dinner is one of white damask. 

Next comes the setting of places. The distance between places at the table must give ample elbow room. On the left of each plate, handle toward the edge of the table, is put the salad fork; the meat fork is next, then the fish fork. 

On the right of the plate, and nearest to it, is the salad or meat knife, then the soup spoon. Not more than three forks and three knives belong at one place. If additional forks and knives are needed, they are put on the table as the dinner progresses.

The water glass is placed above the knives at the right of the plate. Next to it at a slight. distance on the right is the tall stemmed glass for wine-if wine is to be served. The dinner napkin is folded in a square, and laid flat on the plate. — Los Angeles Daily News, 1942

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

Approved Table Settings from 1941

The “Silverscope” is a 1941 rotating card with recommendations for table settings designed for breakfasts,  lunches, dinners, etc… one can just turn the rotating card in the center to see the advised setting and silver for numerous occasions. From Better Homes and Gardens, 1941

Gracious dining is the result of familiarizing oneself with the simple principles of correct service and design, illustrated in this Silverscope. Turn the wheel to any one of the daily occasions— breakfast, luncheon, tea, buffet supper, formal or informal dinner. On the upper right page you'll find a diagram showing correct silverware, glass, china, and napkin placement. Below it appears a picture of the silverware serving pieces neededOn the reverse side are two suggestions for each setting. One lists the necessary dishes and beverage glasses. The other holds a choice of table covers and decorative accessories.

With the basic elements of table setting for each occasion thus clearly set forth, there remain but a few general principles to remember.

1. The object of a lovely table is to give those seated about it the greatest possible pleasure, comfort, and courtesy.

2. The dictates of superficial custom should never be allowed to stifle your creation of a table setting that will give your guests new and refreshing pleasure.

3. Candles are customarily used only on tea, dinner, or buffet supper tables. However, there's a new school of thought that candles may also be used on breakfast, luncheon, or out-of-door bridal tables. After all, their purpose on any table is mainly one of decoration rather than light. Whenever candles are used, they should be lighted.

4. Keep the center decoration low so it will not restrict the view of guests or break the flow of conversation.

5. Silverware service is placed in the order in which it is to be used, i.e., first course farthest from the plate; last course, except desserts, next to plate. Formal dessert service is brought in and set before each place at the table; dessert fork on plate at left, dessert spoon at right.

For informal service the dessert plate carries fingerbowl set on doily, dessert Spoon at right of finger bowl, dessert fork at left. Finger-bowl is placed on table at top of plate by guest, and dessert passed.

6. If a dessert fork is the only silverware used for dessert service, place it on the right of the plate, where it's most convenient.

7. For informal occasions delight your family and friends by having host or hostess make a ceremony of mixing the salad dressing, tossing and serving the salad at the table.

8. Salad is preferably served as a first or third course. If served with the dinner, as in the case of a green salad, place it directly above plate.

9. The table cover, dishes, glass, and decorative accessories should be in keeping with the occasion, and be harmonious to each other in quality, texture, color and design. For example, fine china and crystal are loveliest on handsome damask or fine lace. With these use flowers such as roses, gardenias and lilies.

With heavier earthenware use coarser linen, a heavier lace cloth; glass that's substantial in weight and design; and such flowers as zinnias, calendulas, petunias and marigolds

Heirloom Plate is designed for harmony with every occasion and style of accessory— Longchamps for early American or any simple provincial setting— Chateau for 18th Century and the more refined traditional accessories— Grenoble for the smart, modern touch that's lovely with every table.

            Fae Huttenlocher

           Associate Editor, Better Homes & Gardens

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