Holiday Dinner Hosting Etiquette

Etiquette and Talking Tofu:

Welcoming the Vegan or Vegetarian Holiday Guest

Thanksgiving can be torture for folks who don’t eat meat. So, if you want to make a vegetarian feel like part of a holiday crowd, never, ever ask:

1. You don’t mind if there is some beef stock in the soup, do you?
2. Is this, like, a spiritual thing?

3. How do you get your protein?

4. Do you need to leave the room when we bring out the turkey?

5. Does your mother know about this?

6. Isn’t that tofu dish we made special for you interesting?

7. Wasn’t Hitler a vegetarian?

8. Can’t you just pick the meat out of it?

9. Do you have anything against dessert?

10. Why are you a vegetarian?

By David Colker, Los Angeles Times, 1991

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

Who is Served Dinner First? Why?

There is a very practical reason why we sometimes show greater courtesy by serving the hostess first. In a complicated dinner service, there may be some dishes unfamiliar to the guest of honor. Perhaps there are to be French artichokes and she has never happened to eat them before. Perhaps, too, there are many forks laid at each place and the guest of honor does not know with which one to eat her first course. It is to obviate such embarrassment that very many persons –and I claim myself among them – advocate the less old-fashioned service. 

“I have contended that the hostess should be served first,” writes a reader who asks for information on the correct serving of dinner. “But I am in doubt as to who next.” I agree with this reader that the hostess should be served first, but there is good authority for the other usage – that of first serving the woman at the host’s right – always the woman guest of honor, of course. The underlying reason for this older fashioned custom is the idea of unselfishness that is at the base of most courtesy. Even savages and barbarians honor their guests by serving them first; so it would seem that there was no question about the etiquette of following that rule in serving dinner. 

There is a very practical reason, however, why we sometimes show greater courtesy nowadays by serving the hostess first. In a complicated dinner service, there may be some dishes unfamiliar to the guest of honor. Perhaps there are to be French artichokes and she has never happened to eat them before. Perhaps, too, there are many forks laid at each place and the guest of honor does not know with which one to eat her first course. It is to obviate such embarrassment that very many persons –and I claim myself among them – advocate the less old-fashioned service. 

At a small family dinner, it is usual to serve the woman guest of honor immediately after the hostess. Many persons then serve the other women present, and this is a good enough plan. It is sometimes more convenient and just as courteous to serve straight down one side of the table. When a servant is passing anything, this, of course, is the only way to proceed. At a large dinner, where more than one servant is waiting, it is usual for the first course to serve the hostess and the woman at the host's right simultaneously, and from thence down the sides of the table, the two servants going in opposite directions. In serving the second course, the hostess and the woman at the host’s left are served at the same time, and from thence again down the sides of the table.

Then there is another reason why the custom of serving the hostess or host first has grown up, though as an actual motive it would surely have no part in the service of a present day dinner party. Sometimes, among the Kings and nobles of old, the guest might have reason to hesitate to eat the food or drink the wine his host has set before him. To tempt a guest to partake of a specially prepared dish, was one of the gentlest ways known of terminating the career of a political opponent. When a subject first tasted the viand he had prepared for the King, or first sipped the wine, that Monarch might feel reasonable security in following suit.  

In a small family dinner, it is usual to serve the woman guest of honor immediately after the hostess, and the woman at the host’s right, simultaneously. Many then serve the rest of the women present, and from thence down opposite sides of the table, serving men and women as they come. In a simple home dinner where no servant assists, the most convenient way of proceeding is to pass the dishes from the one who serves to the end of the table. That is, if the host carves, he passes the first plate down one side of the table to the hostess. The next plate is passed down the other side to the person at the hostess’ right, the next plate to the person at the hostess’ left, and so on, until the persons at the host’s right and left hand are served. – Mrs. Elizabeth Thompson, 1918

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

More Table Etiquette Explained

“A visitor, who was sitting on the right of the host was seemingly very fond of the entree (mushroom timbales) and remarked that she preferred these lighter dishes to the more heavy roasts, whereupon the host asked the waitress to serve her with another timbale. The waitress, knowing there were no more in reserve, endeavored to appear as though she had forgotten the order. The man of the house, however, did not let the matter rest, but in rather a pompous fashion, again ordered the extra serving. He was much embarrassed when told that there were no more. The rule is a pretty safe one to follow, that as long as the mistress orders the meals and knows what is in the house, it is her prerogative to take the lead in such matters.” – Photo of a Mushroom Timbale from Pinterest

If the waitress is well trained, it is but rarely that she need be spoken to, as it is her affair to watch out if the water or butter or anything else is needed by anyone at the table. It is a pretty definite rule that no guest should ask the waitress for anything, but should address any such request to her hostess. An exception might be made to this rule in case such request would cause embarrassment; for instance, the waitress might have forgotten to place an extra knife or to pour any water; In this case it would then be all right to just whisper to the waitress as she passed near by rather than to call attention to the fact before the whole table. It is conceded that the mistress, not the man, of the house must give all commands and orders to the maid; otherwise, it might cause embarrassment, and misunderstanding. 

As an example, I recall an experience at a dinner at which X was a guest: A visitor, who was sitting on the right of the host was seemingly very fond of the entree (mushroom timbales) and remarked that she preferred these lighter dishes to the more heavy roasts, whereupon the host asked the waitress to serve her with another timbale. The waitress, knowing there were no more in reserve, endeavored to appear as though she had forgotten the order. The man of the house, however, did not let the matter rest, but in rather a pompous fashion, again ordered the extra serving. He was much embarrassed when told that there were no more. The rule is a pretty safe one to follow, that as long as the mistress orders the meals and knows what is in the house, it is her prerogative to take the lead in such matters. 

In houses where napkin rings are used, for family and house guests, napkins should be kept neat and folded and rolled into the ring at the end of the meal. It is usual for the guest at only one meal to place the napkin on the table without folding it. It is a nice custom for the waitress to stand back of and pull out the chair of the mistress of the house, but in some families where there are young sons it is well for them to be trained in this act of courtesy. If there is a woman guest, it is optional whether the waitress should do this or the host. I have been a frequent visitor in a charming home where there are five sons, and have been so interested in watching their little imitations of father’s table manners and small courtesies. Each son, in turn, was taught to pull out the chair for mother and render other small courtesies such as are the hall-mark of good home training. 

The boys and girls returning from boarding school are very apt to bring back with them table manners that are apparently necessary in dealing with a large group, one of them being the habit of holding the sugar bowl or salt-cellar in the hand while serving themselves. This should never be permitted in a private home, and this applies to any dish of any kind. Children away at school are very apt to be critical of the food they receive, and the habit often returns home with them. Any unfavorable comment on food at the table is, of course, not good form. Dinner table conversation should be interesting, avoiding any but the lightest discussion of serious subjects. If children are taught correct dinner table conversation and the simplest rules of table etiquette they, and their parents, will be saved many embarrassing moments. – By Florence Austin Chase, 1929

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