1940’s Tea Table Service Etiquette

A delightful and inexpensive way to entertain is at afternoon teas. There is the large formal tea, at which the out-of-town friend may be introduced to your own circle or small informal tea, for “visiting” among friends and neighbors.

AT THE TEAS

“Be wisely frugal in thy preparation, and freely cheerful in thy entertainment.”— Quarles 

Being recognized as an ideal hostess is every woman's desire, and one can attain this by study and practice. Here are some suggestions to that end.

1. Appear calm and gracious when your guests arrive.

2. Be rested and fresh in personal appearance.

3. Be free to entertain your guest without having to excuse yourself frequently to prepare refreshments.

4. Be ready at all times for an unexpected guest at your table.

5. Serve delicious yet inexpensive food.

6. A delightful and inexpensive way to entertain is at afternoon teas. There is the large formal tea, at which the out-of-town friend may be introduced to your own circle or small informal tea, for “visiting” among friends and neighbors.

7. Spread a tea cloth or a lace cloth on a table.

8. Set a large tray with the tea service (tea kettle, pitcher and lemon dish, teapot, sugar bowl, tea cups, saucers, spoons, tea plates piled with napkins) near. On the other end beyond the tray, set a plate of hot biscuits, or toast, sandwiches, cookies or cake.

9. Pour tea, adding hot water for those who like it weak, and putting in sugar and cream or lemon, according to each one’s taste. After the guest receives the cup, she helps herself to sandwiches and cake. 

From Charlotte Hawkins Brown’s, “The Correct Thing to Do — to Say — to Wear,” 1940

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

Etiquette for the Tea or Breakfast Table

Settings for Tea have changed very little over the past 200 years. Settings for Breakfasts have changed dramatically, however, as breakfasts have become less and less formal, with far fewer foods served, than they were in the 19th century, through to the gilded age, and Edwardian era in the early 20th century. 

Setting a Table for Breakfast or Tea

1. Lay the rug square with the room, and smooth and even.

2. Set the table square with the room, and see that the legs are properly placed to support the leaves and to stand firmly.

3. Put on the tablecloth, square with the table, and make it lie smooth and even.

4. Put on the waiter, for breakfast or tea, and set the saucers and cups on in two or three piles, and the spoons in the slop-bowl; or, if there are few persons to eat, set the cups in the saucers, with a spoon to each. Set the sugar and slop-bowls and cream-cup the back side of the waiter, and put the spoon or sugar-tongs on the sugar-bowl.

5. Lay the mats on the table, in a regular order, and set the plates around the table, at regular distances, putting at each plate a napkin, and a cup-stand.

6. Put a knife and fork to each plate, laying them even, and all in a similar manner. If meat is used, put the carving-knife and fork and steel by the master of the house.

7. Set the tea or coffee-pot on a mat, at the right side of the waiter, and the dishes on the mats, putting them in a regular order.

8. If meat is used, set the caster in the center, and at two oblique corners set the salt, between two large spoons crossed. Lay the salt-spoons across the stands, and put the mustard-spoon by its cup.

9. Set the chairs.

From Catharine E. Beecher’s, “A Treatise on Domestic Economy,” 1841

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