Tuesday, May 10, 2022

Gilded Age Tastemaker Displeased

The Southern drawl voiced, velvety smooth talking tastemaker to The 400 in New York City of the Gilded Age, Ward McAllister (brilliantly played by a restrained Nathan Lane) was knocked from his lofty perch by 1889. He was not happy about this fall from the unofficial governing board of the highest level of the social etiquette strata.
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Regarding a ball he was NOT asked to oversee, an angry McAllister reveled in the aftermath: “
Even the humble reporter admits to share his enjoyment, and to them paints he the ball in the gloomiest possible colors. Doubtless the ball had its drawbacks, but still it was not quite the orgy that in his scorn he not unaccountably chooses to make it. Doubtless the throng was dense and the supper room much over crowded, and there was excess of wine, both honey-hearted and très sec. Doubtless there is an objection to launching young girls in society, even as ships are sped from the well-greased ways to the water, with the breaking over their bows of foaming bottles of champagne. Doubtless when three thousand men demand all their hats at one moment of three sable and sleepy attendants there must be confusion.”




The Wrath of McAllister
Musing yet once more the destructive wrath of McAllister, not yet appeased nor in the least likely to be so till the committee in general, and Stuyvesant Fish in particular, are covered over with shame and sent into permanent Coventry. Truly revenge is sweet even to leaders of germans, howbeit for that function the much disgusted McAllister now may seem to himself somewhat too old and rheumatic. Nathless, when he departed to sulk in his tent at the capital, he did not wholly forsake the sacred cause of society. Still his address might be had and still he might have been sent for when the intrusive committee had got things into a tangle. Doubtless a swell deputation from Stuyvesant Hamiltonides, calling him back to retrieve the results of presumptuous rashness, would have been kindly received and its message considered with patience. Even the swift-footed telegram might have brought back to the rescue (if properly winged and prepaid by the patient but few-counseled Bowen) him who alone could bring some order out of the chaos.

But the besotted committee did not do any of these things, and the lost leader comes back to amuse himself over their downfall. Even the humble reporter admits to share his enjoyment, and to them paints he the ball in the gloomiest possible colors. Doubtless the ball had its drawbacks, but still it was not quite the orgy that in his scorn he not unaccountably chooses to make it. Doubtless the throng was dense and the supper room much over crowded, and there was excess of wine, both honey-hearted and très sec. Doubtless there is an objection to launching young girls in society, even as ships are sped from the well-greased ways to the water, with the breaking over their bows of foaming bottles of champagne. Doubtless when three thousand men demand all their hats at one moment of three sable and sleepy attendants there must be confusion. If to his plans it is that we owe the success of the banquet, why were his plans for the ball not equally wise and foresighted ? 

While he was losing his rest for the sake of taking sweet counsel with learned and eminent cooks concerning suitable dishes, having especial regard to comparative quickness of service, why did he not put on record his views on the care of the cloak room? If he did so, it is but too plain that a fearful responsibility rests on the rash and wretched committee. Still it is hard to believe that a mind absorbed, like the mind of McAllister, with the abstruser points of deep gastronomical problems could at the same time find room for the consideration of hat checks. As to the famous quadrille, his view is doubtless the right one. When the officials declined the committee should have selected statesmen and sages and bards and men of weight and distinction. Personages like these might have felt very awkward and looked so, but the quadrille would have been much more impressive in history danced by a number of wretched and eminent fish out of water than if en joyed by a number of dapper and well-greaved New-Yorkers.

Now that Peleides has left his tent and come forth to take part in the battle, he engages to give us a ball that will shame the committee. Doubtless the scheme he has formed will result in something more pleasant than the crush that afflicts him still, though it happened last Monday. He may not be able to handle with ease the promiscuous nation, but to cull and arrange the flower of New-York in a ballroom is a part he is fitted to shine in by art and by nature. This fitness it is that makes us renew the suggestion of a place and a title to suit a society leader. The place is St.Thomas's Church, and the title of sexton. though humble, has been borne and exalted by Brown to the McAllisterian function. A sexton has charge of funerals and weddings as well as of balls and of banquets. As a sexton McAllister’s sphere would be widened as well as exalted, with power of revenge on committees and on Stuyvesant Hamiltonides. _The New York Times, May 4, 1899


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

Monday, May 9, 2022

Etiquette and Leftovers in Ancient Rome

“Up to a certain point the remnants were fairly divided, but unfortunately one chicken, more plump than the rest, attracted the attention of one of the party who had no just claim to it. The proper owner would not let it go, so they both tugged at it; a general tumult ensued, and the guests grasped the birds by the legs and hit each other in the face…”— Above, a depiction of ancient Roman dining.




DIVIDING FOOD LEFT OVER

A very strange custom prevailed with both the Greeks and the Romans of the guests carrying away with them the viands that remained uneaten. Martial has an extremely witty epigram on this; but the drollest account of it is in the “Symposium” of Lucian. The party consisted of learned and dignified philosophers, whom, of course, the author intends to satirize. Up to a certain point the remnants were fairly divided, but unfortunately one chicken, more plump than the rest, attracted the attention of one of the party who had no just claim to it. The proper owner would not let it go, so they both tugged at it; a general tumult ensued, and the guests grasped the birds by the legs and hit each other in the face with them, pulled beards, shouted, and pelted with cups. 

That such scenes really took place at the dinners given to Roman clients is seriously affirmed by Juvenal (v, 26,) and in one of the satyric plays of Eschylus, (“The Ostologi,”) a guest complains that a certain vessel was broken over his head, “by no means so fragrant as a pot of spikenard.” Indeed, it would be a rather curious inquiry how far drunkenness was sottishness or mere excitement, for it is obvious that such a term is but relative, and it is likely enough that the Greek temperament was easily roused to fury by a very small amount of alcohol. 

Certainly, no rigid etiquette prevented practical jokes of a serious kind. We read in Plautus of an unfortunate parasite having a pot full of ashes flung at his head at dinner for no other purpose than to raise a general laugh against him. Some an ecdotes are told which confirm this view. One Philoxenus, a poet of Cythera, was dining with Dionysius. Observing a small mullet served on his plate, but a large one on that of the host, he took the cooked fish in his hands and applied it to his ear. “What are you doing?” asked the host. “I am writing poem entitled 'Galatea,' and a I want to learn from this fish something about Nereus! But it says it was caught too young, whereas the big fish on your plate followed in Nereus’s train, and knows all about him.” The host laughed, and ordered the fishes to be exchanged. 

A certain Spartan was dining at a table on which sea-urchins were served. He took one, and not knowing how to manipulate it, put it into his mouth, and crunched it shell and all. After making wry faces over it be exclaimed, with true Spartan bravery, “Filthy eating! I am not going to turn a coward and give you up now, but I shan't take you any more.” Rather a neat repartee is recorded of one Philoxenus, a parasite. Observing that the host supplied black bread, he quietly said, “Don't put any more of that or you will make the room dark.” Another, seeing an entrée that was being carried round stop at the host, inquired, “Am I tipsy, or is it a fancy of mine that these things are going round?”—Fraser's Magazine, 1881



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

Sunday, May 8, 2022

Top Hat Etiquette


Top hats must be removed when indoors – restaurants, churches, ballrooms, theaters, opera houses– but not when picnicking in open carriages, as shown above in HBO’s, “The Gilded Age”
-Photo source, Pinterest
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“If a gentleman meets a gentleman, he may salute him by touching his hat without removing it, but if a lady be with either gentleman, both hats must be lifted in salutation. If a gentleman stops to speak to a lady, in the street, he must hold his hat in his hand during the interview, unless she requests him to replace it. With a gentleman friend etiquette does not require this formality.”
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From Frosts Laws and By-Laws of American Society, 1869















One accessory to men’s formal dress merits special mention. The top hat was an integral part of the evening wear of men. The top hat was developed by John Heatherington, a London haberdasher and milliner. 

When first worn in 1797, in a world where men wore tricornered hats, it is said to have caused a riot. Heatherington was charged with a breach of the peace and ordered to pay a fine. The tall silk hat had a shiny luster, supposedly calculated to frighten timid people. 

In spite of this rocky beginning the hat caught on, and by the Regency period was the normal hat worn by gentlemen. It was worn with tails and later, the tuxedo. It is still worn today at the Ascot races in England and certain grand weddings, funerals, and diplomatic occasions.

One of the main attractions of the top hat is that it adds the illusion of height to a man and makes him look commanding. It is said one short man ordered two-foot-tall top hats.

The top hats of the Victorian and Edwardian periods were made of silk with a slightly curved side to the cylinder of the hat. The brim curved up a little bit.

The top hat came in two colors. Black silk was worn with evening wear— tails and tuxedos. A gray hat was worn with a morning coat.

The hat was made by creating the requisite shape in gossamer calico and then painting it with shellac to stiffen it. Up to the 1960s silk plush was sewn onto the creation. Unfortunately, the method of making silk plush has been lost, and it is now impossible to obtain a new silk hat. 

Today the top hat is covered in polished rabbit fur. This has led to a strong market in used silk hats. However, there is a problem with head sizes. Today head sizes are larger than those of the Victorians and therefore many men cannot find an antique silk hat.— “Forgotten Elegance,” 2003


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

Saturday, May 7, 2022

19th C. Etiquette of Women’s Dress

What to Wear and When to Wear It

By the late 1800’s fashions were changing rapidly — “Women’s dresses often featured a combination of textiles and adornments such as lace, bows, and ruffles as a result, according to Vogue. Jewel tones were favored, as light colors were impractical on the streets of New York. 
Corsets were still popular in the late 1800s, and the elite always wore hats, often adorned with feathers, when stepping out of their homes. For women of the era, formal occasions called for tulle dresses that exposed the décolletage, fur-lined cloaks, and elbow-length gloves. Men wore top hats and tuxedos, which arrived in the U.S. in the 1880s.” 
Erica Tempesta for DailyMail.com

FASHION—

Do not be too submissive to the dictates of fashion; at the same time avoid oddity or eccentricity in your dress. There are some persons who will follow, in defiance of taste and judgment, the fashion to its most extreme point; this is a sure mark of vulgarity. Every new style of dress will  admit of adaptation to individual cases, thus producing a pleasing, as well as fashionable effect. Not only good taste, but health is often sacrificed to the silly error of dressing in the extreme of fashion.  Be careful to have your dress comfortable and becoming, and let the prevailing mode come into secondary consideration; avoiding, always, the other extreme of oddity or eccentricity in costume. 

STYLE AND FORM OF DRESS—
Be always careful when making up the various parts of your wardrobe, that each article fits you accurately. Not in the outside garments alone must this rule be followed, an ill-fitting pair of corsets, or wrinkles in any other article of the under-clothes, will make a dress set badly, even if it has been itself fitted with the utmost accuracy. A stocking which is too large, will make the boot uncomfortably tight, and too small will compress the foot, making the shoe loose and untidy. In a dress, no outlay upon the material will compensate for a badly fitting garment. A cheap calico made to fit the form accurately and easily, will give the wearer a more lady-like air than the richest silk which either wrinkles or is too tightly strained over the figure. Collars or sleeves, pinned over or tightly strained to meet, will entirely mar the effect of the prettiest dress. 

ECONOMY—
And by economy I do not mean mere cheapness. To buy a poor, flimsy fabric merely because the price is low, is extravagance, not economy; still  worse if you buy articles because they are offered cheap, when you have no use for them. In purchasing goods for the wardrobe, let each material be the best of its kind. The same amount of sewing that is put into a good material, must be put into a poor one, and, as the latter will very soon wash or wear out, there must be another one to supply its place, purchased and made up, when, by buying a good article at first, this time and labor might have been saved. A good, strong material will be found cheapest in the end, though the actual expenditure of money may be larger at first. 

COMFORT—
Many ladies have to trace months of severe suffering to an improper disregard of comfort, in preparing their wardrobe, or in exposure after they are dressed. The most exquisite ball costume will never compensate for the injury done by tight lacing, the prettiest foot is dearly paid for by the pain a tight boot entails, and the most graceful effects will not prevent suffering from exposure to cold. A light ball dress and exquisite arrangement of the hair, too often make the wearer dare the inclemency of the coldest night, by wearing a light shawl or hood, to prevent crushing delicate lace or flowers. Make it a fixed rule to have the head, feet, and chest well protected when going to a party, even at the risk of a crushed flower or a stray curl. Many a fair head has been laid in a coffin, a victim to consumption, from rashly venturing out of a heated ball room, flushed and excited, with only a light protection against keen night air. The excitement of the occasion may prevent immediate discomfort in such cases, but it adds to the subsequent danger. 

DETAILS—
Be careful always that the details of your dress are perfectly finished in every point. The small articles of a wardrobe require constant care to keep in perfect order, yet they will woefully revenge themselves if neglected.  Let the collar, handkerchief, boots, gloves, and belts be always whole, neat, and adapted to the dress. A lace collar will look as badly over a chintz dress, as a linen one would with velvet, though each may be perfect of its kind. Attention to these minor points are sure tests of taste in a lady's dress. A shabby or ill fitting boot or glove will ruin the most elaborate walking dress, while one of much plainer make and coarser fabric will be becoming and lady-like, if all the details are accurately fitted, clean, and well put on. In arranging a dress for every occasion, be careful that there is no missing string, hook, or button, that the folds hang well, and that every part is even and properly adjusted. Let the skirts hang smoothly, the outside ones being always about an inch longer than the under ones; let the dress set smoothly, carefully hooked or buttoned; let the collar fit neatly, and be fastened firmly and smoothly at the throat; let shoes and stockings be whole, clean, and fit nicely; let the hair be smooth and glossy, the skin pure, and the colors and fabric of your dress harmonize and be suitable for the occasion, and you will always appear both lady-like and well-dressed. 

HOME DRESSES

 Public Promenade Dress for 1842 – Pinterest

MORNING DRESS—
The most suitable dress for breakfast, is a wrapper made to fit the figure loosely,  and the material, excepting when the winter weather requires woolen goods, should be of chintz, gingham, brilliante, or muslin. A lady who has children, or one accustomed to perform for herself light household duties, will soon find the advantage of wearing materials that will wash. A large apron of domestic gingham, which can be taken off,  if the wearer is called to see unexpected visitors, will protect the front of the dress, and save washing the wrapper too frequently. If a lady's domestic duties require her attention for several hours in the morning, whilst her list of acquaintances is large, and she has frequent morning calls, it is best to dress for callers before breakfast, and wear over this dress a loose sack and skirt of domestic gingham. This, while protecting the dress perfectly, can be taken off at a moment's notice if callers are announced. Married ladies often wear a cap in the morning, and lately, young girls have adopted the fashion. It is much better to let the hair be perfectly smooth, requiring no cap, which is often worn to conceal the lazy, slovenly arrangement of the hair. A few moments given to making the hair smooth and presentable without any covering, will not be wasted. Slippers of embroidered cloth are prettiest with a wrapper, and in summer black morocco is the most suitable for the house in the morning. 

DRESS FOR MORNING VISITS—
A lady should never receive her morning callers in a wrapper, unless they call at an unusually early hour, or some unexpected demand upon her time makes it impossible to change her dress after breakfast. On the other hand, an elaborate costume before dinner is in excessively bad taste. The dress should be made to fit the figure neatly, finished at the throat and wrists by an embroidered collar and cuffs, and, unless there is a necessity for it, in loss of the hair or age, there should be no cap or head dress worn. A wrapper made with handsome trimming, open over a pretty white skirt, may be worn with propriety; but the simple dress worn for breakfast, or in the exercise of domestic duties, is not suitable for the parlor when receiving visits of ceremony in the morning.
  
EVENING DRESS—
The home evening dress should be varied according to circumstances. If no visitor is expected, the dress worn in the morning is suitable for the evening; but to receive visitors, it should be of lighter material, and a light head-dress may be worn. For young ladies, at home, ribbon or velvet are the most suitable materials for a head-dress. Flowers, unless they be natural ones in summer, are in very bad taste, excepting in cases where a party of invited guests are expected. Dark silk in winter, and thin material in summer, make the most suitable dresses for evening, and the reception of the chance-guests ladies in society may usually expect. 
A dress for marketing– Here a dress of the most inexpensive kind is the best. There is no surer mark of vulgarity, than a costly dress in the market.

WALKING DRESSES—
Walking dresses, to be in good taste, should be of quiet colors, and never conspicuous. Browns, modes, and neutral tints, with black and white, make the prettiest dresses for the street. Above all, avoid wearing several bright colors. One may be worn with perfect propriety to take off the sombre effect of a dress of brown or black, but do not let it be too glaring, and wear but little of it. Let the boots be sufficiently strong and thick to protect the feet from damp or dust, and wear always neat, clean, nicely fitting gloves. The entire effect of the most tasteful costume will be ruined if attention is not paid to the details of dress. A soiled bonnet cap, untidy strings, or torn gloves and collar will utterly spoil the prettiest costume. There is no surer mark of vulgarity than over dressing or gay dressing in the street. Let the materials be of the costliest kind, if you will, but do not either wear the exaggerations of the fashion, or conspicuous colors. Let good taste dictate the limits where fashion may rule, and let the colors harmonize well, and be of such tints as will not attract attention. 

FOR MORNING CALLS—
The dress should be plain, and in winter furs and dark gloves may be worn. 

FOR BRIDAL CALLS—
The dress should be of light silk, the bonnet dressy, and either a rich shawl or light cloak; no furs, and light gloves. In summer, a lace or silk mantle and white gloves should be worn. 

SHOPPING DRESSES—
Should be of such material as will bear the crush of a crowded store without injury, and neither lace or delicate fabrics should ever be worn. A dress of merino in winter, with a cloth cloak and plain velvet or silk bonnet is the most  suitable.  In summer,  a dress and cloak of  plain mode colored Lavella cloth, or any other cool but strong fabric, with a simply trimmed straw bonnet, is the best dress for a shopping excursion. 

Women’s fashions for winter in England

STORM DRESSES—
A lady who is obliged to go out frequently in bad weather, will find it both a convenience and economy to have a storm dress. Both dress and cloak should be made of a woolen material, (varying of course with the season,) which will shed water. White skirts are entirely out of place, as, if the dress is held up, they will be in a few moments disgracefully dirty. A woolen skirt, made quite short, to clear the muddy streets, is the proper thing. Stout, thick-soled boots, and gloves of either silk, beaver-cloth, or lisle thread, are the most suitable. The bonnet should be either of straw or felt, simply trimmed; and, above all, carry a large umbrella. The little light umbrellas are very pretty, no doubt, but to be of any real protection in a storm, the umbrella should be large enough to protect the whole dress. 

MARKETING—
Here a dress of the most inexpensive kind is the best. There is no surer mark of vulgarity, than a costly dress in the market. A chintz is the best skirt to wear, and in winter a dark chintz skirt put on over a delaine dress, will protect it from baskets, and the unavoidable soils contracted in a market, while it looks perfectly well, and can be washed if required. 
  

                                            
“A friendly hint to young ladies who wear those dear delightful barége dresses. Always let the slip (or whatever the mysterious garment is called) be as long as the outer dress?”— Punch

TRAVELING—
Traveling dresses should be made always of some quiet color, perfectly plain, with a deep mantle or cloak of the same material. When traveling with a young babe, a dress of material that will wash is the best, but it should be dark and plain. A conspicuous traveling dress is in very bad taste and jewelry or ornaments of any kind are entirely out of place. Let the dress be made of dark, plain material, with a simple straw or felt bonnet, trimmed with the same color as the dress, and a thick barege veil. An elastic string run through a tuck made in the middle of the veil, will allow one half to fall over the face, while the other half falls back,  covering the bonnet, and protecting it from dust. If white collars and sleeves are worn, they should be of linen, perfectly plain. Strong boots and thick gloves are indispensable in traveling, and a heavy shawl should be carried, to meet any sudden change in the weather. Corsets and petticoats of dark linen are more suitable than white ones, as there is so much unavoidable dust and mud constantly meeting a traveler. 

Woman in Ball Costume 1860

EVENING DRESSES—
Must be governed by the number of guests you may expect to meet, and the character of the entertainment to which you are invited. For small social companies, a dark silk in winter, and a pretty lawn, barege, or white muslin in summer, are the most appropriate. A light head-dress of ribbon or velvet, or a plain cap, are the most suitable with this dress. For a larger party, low-necked, short-sleeved silk, light colored, or any of the thin goods made expressly for evening wear, with kid gloves, either of a color to match the dress or of white; black lace mittens are admissible, and flowers in the hair. A ball dress should be made of either very dressy silk, or light, thin material made over silk. It should be trimmed with lace, flowers, or ribbon, and made dressy. The coiffure should be elaborate, and match the dress, being either of ribbon, feather, or flowers. White kid gloves, trimmed to match the dress, and white or black satin slippers, with silk stockings, must be worn.

“There is such a variety of opinion upon the subject of mourning, that it is extremely difficult to lay down any general rules upon the subject.” –Mourning Dresses for1860

MOURNING—
There is such a variety of opinion upon the subject of mourning, that it is extremely difficult to lay down any general rules upon the subject. Some wear very close black for a long period, for a distant relative; whilst others will wear dressy mourning for a short time in a case of death in the immediate family. There is no rule either for the depth of mourning, or the time when it may be laid aside, and I must confine my remarks to the different degrees of mourning.

For deep mourning,  the dress should be of  bombazine, Parramatta cloth, delaine, barege, or merino, made up over black lining. The only appropriate trimming is a deep fold, either of the same material or of crape. The shawl or cloak must be of plain black, without border or trimming, unless a fold of crape be put on the cloak; the bonnet should be of crape, made perfectly plain, with crape facings, unless the widow's cap be worn, and a deep crape veil should be thrown over both face and bonnet. Black crape collar and sleeves, and black boots and gloves. The next degree is to wear white collar and sleeves, a bow of crape upon the bonnet, and plain white lace facings, leaving off the crape veil, and substituting one of plain black net. A little later, black silk without any gloss, trimmed with crape, may be worn, and delaine or bombazine, with a trimming of broad, plain ribbon, or a bias fold of silk. 

The next stage admits a silk bonnet trimmed with crape, and lead color, dark purple, or white figures on the dress. From this the mourning passes into second mourning. Here a straw bonnet, trimmed with black ribbon or crape flowers, or a silk bonnet with black flowers on the outside, and white ones in the face, a black silk dress, and gray shawl or cloak, may be worn. Lead color, purple, lavender, and white, are all admissible in second mourning, and the dress may be lightened gradually, a white bonnet, shawl, and light purple or lavender dress, being the dress usually worn last, before the mourning is thrown aside entirely, and colors resumed. 

It is especially to be recommended to buy always the best materials when making up mourning. Crape and woolen goods of the finest quality are very expensive, but a cheaper article will wear miserably; there is no greater error in economy than purchasing cheap mourning, for no goods are so inferior, or wear out and grow rusty so soon. 


From “The Ladies’ Book of Etiquette and Manual of Politeness” by Florence Hartley, 1860

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

Friday, May 6, 2022

Wine Etiquette for the Well-Bred

We give an instance of undaunted etiquette, which proves to what an extent a well-bred man may carry his courtesy…

No gentleman will ever criticize a wine offered to him, no matter how poor it may be. We give an instance of undaunted etiquette, which proves to what an extent a well-bred man may carry his courtesy: 
“In England during the French Revolution, the Duke of Bedford invited the emigrant Duc de Grammont to a splendid dinner, one of those magnificent entertainments which Englishmen pride themselves on giving to crowned heads, and their good feeling prompts them to offer to exiles. During dessert, a bottle of Constantia was produced, which for age and flavor was supposed to be matchless. It was liquid gold in a crystal flagon– a ray of the sun descending into a goblet; it was nectar which was worthy of Jove, and in which Bacchus would have revelled. 
The noble head of the house of Russell himself helped his guest to a glass of this choice wine, and de Grammont, on tasting it, declared it to be excellent. The Duke of Bedford, anxious to judge of its quality, poured out a glass, which no sooner approached his lips than, with a horrible contortion, he exclaimed: ‘Why, what on earth is this?’ The butler approached, took the bottle and applied it to his nostrils, and, to the dismay of his master, pronounced it to be castor-oil. The Duc de Grammont had swallowed this horrid draught without wincing.” – From “Frost’s Laws and By-Laws of American Society,” by S. Annie Frost, 1869

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

Thursday, May 5, 2022

Gilded Age Hand-Shaking Etiquette

A lady should always rise to give her hand, and in her own house she should always offer it in greeting strangers and friends alike. In the ball-room, however, hand-shaking is not the thing.

Hand-shaking is British. The lounger in society, in his glass of fashion, enumerates its various styles as indicative of character.  These are aggressive, supercilious, lymphatic, imperative, suspicious, sympathetic, emotional, but none of these are required by etiquette. Still to shake, or rather take, or give a hand, in mere conventional greeting, is a cultivated art of society. A gentleman cannot take a lady’s hand unless she offers it, and an American authority on etiquette reminds him that he must not “pinch or retain it.” 

A young lady must not offer hers first, or shake that given her, unless she is the gentleman’s friend. A lady should always rise to give her hand, and in her own house she should always offer it in greeting strangers and friends alike. In the ball-room, however, hand-shaking is not the thing. It is also the privilege of the superior to be the first to proffer the hand. An American is chary of his hand; in these progressive times, a nod is considered sufficient, except in conservative Virginia and the South generally, where family traditions of old, courtly, and kind observances still obtain. – From “All the Year Round” in the New York Times, 1883



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

Wednesday, May 4, 2022

Meal Service Etiquette

 Meaning of “Serve,” “Offer,” and “Remove”


In the foregoing paragraphs the words
“serve,” “offer,” and “remove” have been frequently used, and for the sake of clearness these will be explained in detail.

The waitress “serves” when she places the food, etc., serves before the guest without what may be called any cooperation on his part, beyond passively receiving it. In this way the waitress may serve the soup or bouillon, the individual plate of meat or fish, the salad, the after dinner coffee. In the dinner or luncheon à la Russe everything is served, that is, placed before the guest, by the one who waits. Such placing of dishes is done by the waitress with her right hand, while she stands behind and to the right of the guest.

Dishes are “offered” when the guest helps himself. Thus when the meat platter is passed, or the dishes of vegetables, or anything else to which the guest helps himself, these are said to be offered. Offering is invariably done from the left, so that the guest has the right hand free. The waitress stands behind and to the left of the guest, and offers the platter, or the dish on the salver, with her left hand, so that the guest may more con veniently help himself with his right.
                                         
Dishes are “removed” from the individual cover when the course is finished, and the plates have to be taken away to make room for the next. The waitress may re move from either the right or the left side, whichever is the more convenient. Thus, at a square table, seating two at each side, she will naturally prefer to remove from the ends, rather than from between the seated couple, hence she will remove from the right of one and the left of the other. The only point to be observed is that the waitress uses the hand to remove with that corre sponds to the side of the guest behind whom she stands. If she stands at his left side, she removes with her left hand; if she stands at his right, she removes with her right hand. Otherwise the process of removing a plate may be very awkward and disagreeable. See illustrations of the wrong and the right way to remove. – From the Boston Cooking School Magazine, 1923



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

Tuesday, May 3, 2022

Gilded Age Savories and Desserts

 It has always been poor manners for a guest to take more than his or her share of the foods offered.– “One American young woman, given the honor of dining at the Tsar’s table, was very embarrassed when she clipped off a grape stem with some ten or twelve grapes. Everyone else was careful to take only two or three. She received many hard looks from the other ladies for her greed.” -Above is shown an 1880’s butterfly design pair of grape shears. These were also marketed as “flower shears.” 


The Savory Course

The savory was seen as the last chance to whip up the jaded appetite for the end of the meal. It consisted of some extremely tasty food served as a sort of appetizer before the last course of the meal— the dessert course.

This course was normally dropped from American Victorian meals, which instead featured two types of sweet foods. The sweet course was often a pudding or cake. Then ice cream was served as the savory. The English moved this course to the end of the meal, following the dessert. They often served anchovies, which seems very odd to Americans today who are used to ending a meal on a sweet note. The French often served cheese as their savory course, or would combine the cheese with the fruit of the dessert course.

The Dessert Course

Dessert in the French tradition meant “fruit.” Fruit for many years was one of the few sources of a sweet taste. By the seventeenth century sugar from sugarcane was available, although at a high price, but the tradition of serving fruit at the end of the meal remained common.

With fruit becoming more common and less important as a source of sugar, the method of showing status in the dessert course changed. Upper-class Victorians gloried in serving fruit in winter. This serving of fruit out of season showed that the host had gone to the expense of buying fruit shipped in from southern areas (which in the early days before refrigerated box cars and ships bespoke expense because of the large waste due to spoilage) or grown in local hot houses. 

To serve grapes, oranges, and so on while the snow laid high on the ground outside was a sign of wealth and taste. The Tsars often showed their wealth and power in this way. But, even the wealth of the tsars had limits. One American young woman, given the honor of dining at the Tsar’s table, was very embarrassed when she clipped off a grape stem with some ten or twelve grapes. Everyone else was careful to take only two or three. She received many hard looks from the other ladies for her greed. – From Forgotten Elegance, 2002


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