The napkin is placed at the right. Behind it is a small bread and butter plate, for bread, olives, etc. Butter is not served at a formal dinner. At the left is the dinner knife, and the forks placed in the order of their use-oysters, fish, roast, salad, game, dessert. If there is a second knife, it is meant to be used for separating bones from fish, or for cutting a green salad. Drinking glasses stand behind the forks in a row. Stemmed goblets, uniform in style but of graduated sizes, are most elegant for dinner use. Besides water, grape juice, Apolinaris and other temperance drinks may be served.
PLACING GUESTS AT TABLE.
Guests should arrive fifteen or twenty minutes before the hour named in the invitation. To fail to go when you have accepted, or to be late, is inexcusable, and one who offends in that way is not likely to be invited again. Think of that .vacant place in the beautifully set table! The hostess tells each gentleman privately which lady he is to take out and sit next at table. The host leads the way with the guest of honor for the evening, or with the oldest or most distinguished lady. The hostess brings up the rear with the chief m an guest. Host and hostess face each other from the ends or the middle of the sides of the table. The guests find their places by the names on the place cards and every one sits down in a gay flutter of talk and laughter. If the guests are well chosen this continues throughout the meal. A dull dinner party is a dreary bore. Conversation is general but each guest is especially responsible for entertaining his or her partner.
HOW DINNER IS SERVED.
When the guests sit down there is nothing on the table to eat except olives, nuts, mint paste, jellies, etc., and such things as are passed during the meal in sparkling little cut glass or decorated china dishes that add to the beauty of the table. The dinner may be a simple one, of four courses, or it may be elaborate. Any good cook book will give a variety of menus and the order of service. But whether simple or not, the courses are served on the plates, by the butler or waitress, from the pantry. Vegetables and small dishes are passed to the left, for the guests to help themselves. They are put directly on the plate, small sauce dishes not being used as savoring of hotels and restaurants. No carving is done at the table, except
