Etiquette for Serving Coffee for Men

“When there is no maid, coffee may be served at the table by the hostess, before the men and women separate; or, if men and women are not to be separated, it is served in the living room. If liqueurs are to be served, they are brought before the coffee cups are removed.” – Above, a 19th century maid serving coffee. 

Coffee for the Men

In the dining room, where the men have been left behind, coffee is served before the women have been given their coffee in the living room. The dining room service parallels that in the living room; for example, if the more formal version has been used in the living room it should be observed in the dining room, too, the butler coming first with the tray holding an empty cup, sugar, and cream, and the coffeepot, the footman following with the extra cups. 

The only difference between coffee service in the dining room and in the living room is that the host rarely pours the coffee himself; even when the hostess is to serve the coffee in the living room, the maid may serve the men first. When there is no maid, coffee may be served at the table by the hostess, before the men and women separate; or, if men and women are not to be separated, it is served in the living room. If liqueurs are to be served, they are brought before the coffee cups are removed.– From Vogue’s Book of Etiquette, 1948

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

Etiquette Outside of Prohibition

Partying like it's 1922

Imbibing Outside US' 18th Amendment

From the alcoholic beverages of the chafing-dish supper to those of the dinner is a natural transition. At the formal dinner wines often accompany the courses and, as already mentioned, liqueurs and cordials supply the final liquid note after the coffee. The theory of alcoholic beverages at the formal dinner is a simple one. Certain fixed and definite rules obtain and are generally observed. Three wines may be served, though the best social form prefers one or two.

Sherry or Madeira

Sherry or Madeira may accompany the soup course. They should be poured after the soup has been placed, and served from a decanter. In general wine should always be poured slowly, and glasses should be filled only two-thirds. The etiquette is for the waitress to pour a little wine into the host's glass, then filling the glasses beginning at the host's right. Sherry should always be served cold, at a temperature of 40° Fahrenheit; the Madeira may be served at a temperature of 65°F, or that of the room.

Sauterne or Rhine Wine

Sauterne or Rhine Wine go with the fish course. They are poured, like the Claret, at the end of the preceding course, before the next course comes on. They (like Sparkling Burgundy and Champagne) are served from the bottle, and the bottle should be held in a folded napkin or bottle holder. The mean average temperature of Sauterne should be 50°F. Some prefer it decidedly cold (chilled in the icebox), others only slightly cold. Rhine Wine should always be cold: 40°F.

Claret

Claret is the wine for the entree and, as a rule, is served from a claret pitcher. Being a light wine, it may be served with the Champagne and instead of it to those who do not prefer the Mumm. Claret should be poured at the end of the course immediately before the one with which it is served. The room temperature or one of 65°F is the proper one for Claret.

Champagne, Burgundy or Port

These wines are served with the meat courses. In order that Champagne or Sparkling Burgundy may come on the table at the proper temperature (Champagne 35° and Burgundy 70° F) it must be ice-packed for several hours before serving. Care must be taken, however, that it does not frappe when, if required at short notice, it is salt-and-ice packed half an hour before serving. 

Sweet Champagne, on the other hand, is improved in flavor if slightly frappeed. It should always be served very cold. Like Sauterne, Champagne and Burgundy are served from the bottle. In serving them the wire should be cut, and the cork carefully worked out of the bottle by pressing it up with the thumbs. It is wise to work out the cork under the edge of the table, since it is sometimes projected with much power. The temperature for Port is 55° F.

Cordials and Liqueurs

Cordial glasses holding a small quantity are used for serving these sweet, aromatic beverages. Cordials are served plain, with crushed ice or with cream. In serving Creme de Menthe the straw is unusual in private home service, though customary in some hotels. Creme de Menthe glasses should be filled two-thirds full with fine crushed ice, then a little of the cordial poured over it. Chartreuse (green or yellow), Benedictine, Grenadine, Apricot Brandy, Curacoa, and Dantzig Eau de Vie arc usually served without additions or ice. 

Benedictine or Creme de Cacoa, however, may be served with a dash of plain or whipped cream. The exceedingly sweet Creme Yvette should he served with cracked ice, like Creme de Menthe. Noyau, Kirschwasser, Maraschino and Grenadine may be served as cordials, or reserved for the flavoring of puddings, ices and sauces.—From Lillian B. Lansdown's, 1922 “How to Prepare and Serve a Meal; and Interior Decoration” 

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