The Etiquette of Serving Charles II

One of the most popular monarchs to play is Charles II, or “the Merry Monarch”
 (as portrayed by Rupert Everett, above)

Few courts have been more brilliant than that of the Merry Monarch. All the beauty of fair women, the gallantry of brave men, and the gaiety of well-approved wits could compass, perpetually surrounded His Majesty, making the royal palace a lordly pleasure house. Noble banquets, magnificent balls, and brilliant suppers followed each other in quick succession. Three times a week—on Wednesdays, Fridays, and Sundays—the King and Queen dined publicly in ancient state, whilst rare music was discoursed, and many ceremonies observed, amongst these being that each servitor of the royal table should eat some bread dipped in sauce of the dish he bore. 

On these occasions meats for the King's table were brought from the kitchen by yeomen of the guard, or beef-eaters. These men, selected as being amongst the handsomest, strongest, and tallest in England, were dressed in liveries of red cloth, faced with black velvet, having the King's cipher on the back, and on the breast the emblems of the Houses of York and Lancaster. By them the dishes were handed to the gentlemen in waiting, who served royalty upon their knees. “You see,” said Charles one day to the Chevalier de Grammont, “how I am waited on.” “I thank your majesty for the explanation,” said the saucy Frenchman; “I thought they were begging pardon for offering you so bad a dinner.” [This mode of serving the sovereign continued unto the coming of George I.] – From Royalty Restored or London Under Charles II, by J. Fitzgerald Molloy, 1885

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

Etiquette and Origins of Toasting

Many and various were the quaint customs associated with the toasts of those days. For example, in certain companies of military officers etiquette demanded that the cup should be passed from hand to hand.

How Toasts Originated

The custom of drinking the health of the most popular man at the table has its foundation in the ancient practice originated by the Greeks and adopted by the Romans of drinking to the gods and the dead, observes an exchange. 

The Greeks and Romans later began the practice of drinking to each other, and from this arose the custom of toasting living men. But health drinking in its modern form, originating in England in the roistering days of Charles II, begins with the custom of drinking to the ladies or to any woman who happened to be the reigning belle of the Court. 

Many and various were the quaint customs associated with the toasts of those days. For example, in certain companies of military officers etiquette demanded that the cup should be passed from hand to hand. In many midnight gatherings of Alsatia, gallants stabbed themselves in order to drink with their blood the health of the woman on whom their hearts were set. —Kansas City Journal, 1918

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

For Etiquette Critics of Americans

“Bad manners here in America have been attributed to various causes. First of all, the hurry of the life in which most people live. Often it is a kind of fictitious hurry, but the effect on one's manners is the same.” –1912 

Fashion Arbiter of 

“New York 400” on Criticism of America's Manners and Etiquette 

AMERICANS are said to have bad manners, as a rule. Foreign visitors always make that criticism, and Mr. Townsend Martin was asked if he thought the criticism was just. “Bad manners are not characteristic of American only—though I admit among a certain set they are flourishing at present.” said Mr. Martin. "There is a sort of epidemic of bad manners among the same class all over the world. It seems to be the fashion to have bad manners just now, just as at other periods it was the thing to have the most perfect and exquisite manners possible.”


Like a pendulum the fashion swings between the extremes of bad manners and of the most polished, exquisite courtesy, which we now call the ‘old school,’ showing just where the pendulum is at present. During the time of Charles II of England, bad manners reached their apotheosis, and again after the French Revolution. Whenever manners have become absolutely impossible, the pendulum swings back again and gradually the ideal of what we call good manners and courtesy prevails again. Manners will grow worse before they get better, I think; the pendulum has not swung far enough.


Various Causes 

Bad manners here in America have been attributed to various causes. First of all, the hurry of the life in which most people live. Often it is a kind of fictitious hurry, but the effect on one's manners is the same. There are always a few who belong to the 'old school,’ no matter what the fashion is. Good manners take time and many people feel they haven’t time to spare. At the club I frequently hear the older men complaining of the lack of manners of their own sons and of the younger generation generally. They sometimes attribute it to the prevalence of sports, but personally I think it is only the swinging of the pendulum. When we have reached the extreme of bad manners we'll swing back again, and 'good manners' will become more fashionable.


On the whole, even our worst manners are not so intolerable as the bad manners of other days, when, for instance, etiquette demanded that the host and his guests should drink in excess. There is much less drinking in society nowadays than ever before. Good manners in former times were confined exclusively to the small select aristocratic classes. Their treatment of their social inferiors lacked every element of kindness, politeness or good manners. Yet these people— I'm speaking of the time of Louis XIV of France —were celebrated for their perfection of etiquette and all the forms of manners.


Manners are more uniform today and more democratic and less confined to one class alone. When the pendulum has swung forward, ‘bad’ politeness decreases among all classes of society. That is the condition at present,” Apropos of Mr. Townsend's comments on bad manners is the laxity displayed by greeting acquaintances. Few women know how to bow graciously and yet formally when introductions are made. They give a curt little nod, while the men no longer salute each other, or even women, except in a casual sort of way, as if it were too much of an effort. Perhaps it is the prevailing hurry in which we all live that makes men tip their hats instead of lifting them, and hurry and thoughtlessness are, the cause of most breaches of etiquette which make up the sum of our bad manners.


Thoughtlessness makes the boy forget the cigarette between his lips when speaking to a woman, and in his desire to hasten her steps he catches her under the arm and yanks her off the car, greatly to her own discomfort. On her part she takes out her powder rag and daubs it over her nose, pats her hair, fixes her frock and finishes her toilet in public, probably at the theater, without being conscious that this is in bad form.


A Few More 

“She sits with her knees crossed and assumes attitudes which she has seen on the stage, and if they are not correct for her she does not know it because she has no set standards of etiquette or good form. She is generally not quite sure how to introduce people and passes her mistake off with a cough.


“The formulas of introduction are: Introducing a man to a woman, 'Mrs. or Miss B——. may I introduce Mr. S ?' or, 'I want you to know.' or 'May I present Mr. S ?' A foreign critic has made fun of the fact that every American woman said, 'I'm glad to meet you.' when he was introduced to her. “How did she know she was glad or delighted to meet me?” he inquired quite justly. When she feels any doubt on the subject she need only repeat his name and bow. It is not necessary to shake hands on being introduced, except when there is some special reason for cordiality.” –  Los Angeles Herald, 1912

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

Past Dining Etiquette, Foods and Customs of the British Royal Meals

What makes a dish fit for a Queen? If past royal delicacies are anything to go by then pretty much anything, including seagull, marigolds or peacock - with the skin and feathers put back on after cooking, of course.

Lavish banquets and feasts have always been part of royal celebrations and as part of the Queen's Diamond Jubilee, schoolchildren in the UK were asked to create a special menu for Her Majesty. The winning school saw its recipes served to the Queen at a special reception.

But what was on the menu in times gone by and would serving a canape directly to the monarch have resulted in you losing your head?

There was a very well established etiquette. Victoria's famous line “we are not amused” was uttered when someone told her a joke at the dinner table, breaking strict rules.  Ironically, Queen Victoria had fairly poor dining manners by today's standards, but many of today's rules about manners were formalised in the "Victorian era" named for her reign.

Queen Victoria 1837-1901

There were big changes in service style through Queen Victoria's 63-year reign, says food historian Annie Gray. Towards the end food was served to guests at the table sequentially, known as “a la russe.” It's silver service as we now know it.

There were four to six courses, with seven to nine dishes in each. For big occasions dishes often included cod with oyster sauce, ballotines of duck in Cumberland sauce and roast lamb. There would be a dessert course, with dishes like chocolate profiteroles. A buffet of hot and cold meats was also kept on a sideboard during the meal, just in case you got hungry between courses.

What was unusual about Victoria was the speed with which she ate. Usually a banquet would last for hours, but she could put away seven courses in 30 minutes, says Gray.

The Victorian Era is regarded as one of gentility and graceful manners, though Queen Victoria herself was known to have very poor table manners.  A speedy-eater, Queen Victoria could eat seven courses in 30 minutes, while a number of dinner guests of hers were left hungry.  Royal protocol was that Queen Victoria was served each course first.  Her numerous guests were then served as well.  Protocol dictated that after Queen Victoria finished eating each course, all guests' plates were to be cleared for the next course.  As Victoria didn't wait for guests to be served before eating, her guests were barely served before their plates were taken.  Many guests of Queen Victoria's considered invites to dine at the palace, onerous honors; Dining, yet not really dining at all with the Queen.

"For many people eating with her was purgatory. Everyone was served after the Queen and when she had finished all the plates were cleared for the next course. If you were the last person served often you wouldn't get a chance to eat anything before your plate was taken. She also insisted on all the windows being open whatever the time of year because she got hot."

Like all monarchs Victoria had a master chef, but on big occasions help was bought in. For her Diamond Jubilee banquet 24 chefs were brought over from Paris to help, according to the Royal Collection.

There was a very well established etiquette. Victoria's famous line “we are not amused” was uttered when someone told her a joke at the dinner table, breaking strict rules, says Gray. Many of today's rules about manners were formalised in the Victorian era.

Top table: For the most important guests, with the most favoured at the Queen's direct right.

Other guests: Seated in order of importance, highest ranking closest to top table.

Food: At start of Victoria's reign food would be placed on table and guests would serve themselves.
 
Flowers: After self-service went out of fashion and dishes were not left on table, elaborate flower displays were used as decoration.
 
Drinks: Fine wine and Madeira would be served, but Victoria often had whiskey with her meal.
 
Minor guests: Furthest away from the Queen and served last, they often hadn't even eaten by the time plates were cleared for the next course.
 
Public gallery: On big occasions members of the public were allowed to watch the banquet from viewing galleries.

By Charles II's reign, a dessert course had developed. Charles loved fruit and was one of the first people in the country to eat a pineapple.  This painting depicts Charles II being presented with a pineapple, a rare and exotic fruit for the time period.

Charles II 1660-1685

For Charles II dining was extremely important, it was one of the things that defined him as a king.

At a banquet he would sit at a top table, under a canopy. The table would be raised so he could be seen by everyone and to show his status. Only a very select group of people could sit with him, a maximum of just six.

The King would always be served on bended knee. He had three "officers" to attend to him - a carver, a server and a cup bearer. Cleanliness was extremely important and Charles would have someone whose sole job was to dab his mouth during the meal.

“At that time dining was one of the things that absolutely defined royalty,” says English Heritage's Dr Anna Keay. "Even when Charles was in exile and living in poverty in Germany, he followed the royal form of dining and was served on bended knee."

At state banquets no table decorations were needed as elaborate dishes did the job. They included a 2ft-high, silver salt cellar, made in the shape of a castle and encrusted with jewels. Often there were also silver fountains on the table flowing with wine or water.

There were not courses as we know them, more stages of service. Each could involve hundreds of plates. At one banquet in 1671, guests were served 145 dishes alone during the first course, says Kathryn Jones, curator at the Royal Collection and author of For the Royal Table: Dining at the Palace.

By his reign a dessert course had developed. Charles loved fruit and was one of the first people in the country to eat a pineapple.

Charles II

Seating: Only people who could sit with the King were his own family, royalty from another country and high-ranking officials.

Table: Fine linen, gold and silver plates and crystal glasses. No decoration due to amount of food and ornate serving dishes. 

Dishes:  First recorded mention of ice cream is on a banquet menu for Charles II. Root vegetables were considered common. 

Customs: Dinner would start at about 3pm. It was someone's job to design exactly how food would be laid out in front of the King.

"We have a lot of mistaken ideas about how the Tudors ate. They didn't gnaw chicken greedily and throw bones on the floor, and there were no dogs fighting over scraps under trestle tables.  In a well-conducted house, the dogs - except for little spaniels - were exiled to kennels. Table manners were strict and refined.  Knowing how to cut your bread and what to do with your napkin was an infallible social signal that separated a gentleman from an oik, and every young noble learned to serve at table and to carve." Writer, Hilary Mantel

Henry VIII 1509-1547

Food in the Tudor era was very exciting, say historians. Big feasts could include venison, swan, peacock, heron, porpoise and seagull.

"Sometimes the skin of a peacock would be carefully removed along with the feathers," says Peter Hammond, author of Life In A Medieval Town. "Once cooked they were replaced, as if it were still alive. They did this to show wealth."

While a lot of meat was served, there were also vegetables. Whatever could be grown was served, including cabbage, peas and lettuce. Flowers were also eaten, such as marigolds. They were used in salads and as a garnish.

There was a top table and the highest ranking and most highly favoured guests would sit on the right of King Henry VIII. Everything was about hierarchy, even the way you walked into the room. Gold and silver dishes were also displayed on sideboards to show wealth.

Food was served in stages called "removes". These consisted or up to 20 dishes. They were not all served together, individual dishes would be served in procession. Only the King's table was offered all the dishes.

It's a misconception that banquets were raucous and messy. "The way banquets are portrayed in many films is ridiculous," says Hammond. "They were extremely civilised, with a very firm code of etiquette."

Dining with Henry VIII ~ If you were wealthy, your cakes would be decorated with marzipan, and after dinner there would be nuts, thin and delicate wafers, and sweets made with aniseed and ginger to help digestion.

Henry and his guests would have eaten with a knife and fingers, as forks hadn't been introduced. This would have been very delicately done and again involved very complicated rules about what could be touched with fingers. 

Henry VIII

Seating: Top table including King and the most important guests, the most favoured to the King's direct right.

Table: Fine linen tablecloths, laid with gold and silver plates, dishes and crystal glasses. No forks.

Dishes:  Sweet dishes were served throughout the meal, not at end. Fruit and nuts were eaten at the end.

Customs:  Definitely no bone throwing or feeding dogs from the table. That would have been the height of bad manners.

A medieval banquet

Edward IV 1461-1470 and 1471-1483

Royal banquets got a lot more elaborate under Edward IV and the whole notion of behaviour more complex, says Chris Woolgar, professor of history and archival studies at Southampton University. Courtesy books were produced to explain the etiquette.
 
Edward would have "servants of honour" to tend to his needs at banquets. These were people senior in rank. Often their tasks were menial, but it was still considered a great honour.

A very important servant was the carver, who would cut the King's meat at the top table. Guests would have their meat carved in the kitchen and brought up to them.

One of the "servants of honour" would test the King's food using a "unicorn's horn", basically a fossil shell. In an elaborate performance they would use the "horn" to touch the food, then deem it safe.
 
Elaborate silver salt cellars would be on the table. Often shaped like a ship, they would be encrusted with jewels. Fine wines were served for the higher ranking guests and ale for others.
 
In between the stages of services there would be dramatic performances, usually with a political message. Some were more entertaining, like someone jumping out of a cake, says Prof Woolgar.

Edward IV

Seating : A top table seating the King and important guests, most favoured to the King's right.

Table : Fine linen tablecloth, with gold, silver and silver-gilt plates and cups. No glass or forks.

Dishes : The finest meats and fish. Sweet dishes were served with meat and fish, not separately.

Customs: The King and guests would sit for a banquet from 11am and it could last for up to four hours.

William the Conqueror traveled with a very large household .  If they stayed a long time, it could nearly bankrupt the lord who was their host.

William the Conqueror 1066-1087

During William the Conqueror's reign a trestle table was used and it would only be set up after the King was seated. It would then be laid with a linen table cloth and the finest gold and silver. Lower ranking guests would have eaten out of a trencher, this was a piece of stale bread cut into a square shape and used as a plate. At the end of the meal, having soaked up all the juices from the food, they were frequently given as alms to the poor.

The top table would seat high-ranking guests, with a cleric seated directly to the right of William. Sometimes it was his almoner, an official who gave out alms to the poor on the King's behalf.

All of the King's food would be cooked separately from everyone else. He would often give out food from his plate to guests, this was considered a great honour and a sign of favour.

There were several stages of service, with many dishes. Food would get more elaborate as each dish was served. Only the top table would have roast meat, those of junior ranks would be served boiled meat.

Banquets in Norman times were very dignified affairs, with strict etiquette rules. Noise and mess were not acceptable, neither was burping.

William the Conqueror

Seating: King would sit at a top table with senior guests, including important religious figures 

Table: Elaborately embroidered linen, gold and silver plates and cups. No glass or forks 

Dishes: The finest meat, including venison and game birds, and fish, including turbot, were served

Customs: Would sit from 11am. The King would often give out alms to the poor from the banquet . –Originally printed January 2012, By Denise Winterman BBC News Magazine

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