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| The meal should be announced in the following manner: “Dinner (or other meal) is served.” Handle all silver by the handles. |
- A guest of honor, if a woman, is seated on the right of the host; if a man, seated on the right of the hostess.
- The hostess may be served first, then the ones on her right. Keep the same order around the table.
- Fill water glasses three-fourths full.
- Pass all dishes at the left.
- Place and clear from the right when possible.
- All plates for crackers, cakes, etc., should be covered with a doily.
- Hot breads should be folded in a napkin.
- The table should be crumbed before the dessert is brought in.
- The meal should be announced in the following manner: “Dinner (or other meal) is served.”
- Handle all silver by the handles.
- Handle goblets by the stem, and tumblers at the bottom.
- Never lift a glass from the table to refill it.
- If salad is served with the main course, it should be placed on the right, on a line with the plate.
- The food should not be brought into the dining room until all is in readiness to serve it.
- Food is removed from the table first, then the soiled dishes.
- Be sure that all dishes for hot food are hot, and those for cold food, cold.
- All silver should be placed on a line equally distant from the edge of the table, about one inch. — From “The Art of Table Setting,” by Lilian Gunn, 1929
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