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The Ladies' Book of Etiquette, and Manual of Politeness
·
Florence Hartley
76
To
give
a
good
dinner,
your
means,
room,
and
establishment
must
all
be
taken
into
consideration
when
you
are
preparing
for
a
dinner
company.
If
you
invite
a
large
number,
you
must
increase
your
establishment
for
the
occasion,
as
to
sit
down
to
a
dinner
badly
served,
with
a
scarcity
of
waiters,
is
tiresome,
and
shows
little
tact
or
grace
on
the
part
of
the
hostess.
One
cook
cannot
prepare
dinner
properly
for
more
than
ten
persons,
and
three
waiters
will
find
ample
employment
in
waiting
upon
the
same
number.
More
than
this
number
will
require
a
table
too
large
for
general,
easy
conversation,
and
throw
your
company
into
couples
or
trios,
for
entertainment.
Have
your
table
spread
in
a
room
that
will
accommodate
all
the
guests
comfortably,
at
the
same
time
avoid
putting
a
small
social
party
in
a
large
room,
where
they
will
appear
lost
in
the
space
around
them.
Let
the
room
be
comfortably
warmed,
and
if
your
dinner
is
late,
have
the
apartments
well
lighted.
If
you
sit
down
by
daylight,
but
will
remain
in
the
room
until
after
dark,
have
the
shutters
closed
and
the
lights
lit,
before
the
dinner
is
announced,
as
nothing
can
be
more
awkward
than
to
do
this
in
the
middle
of
the
meal.
The
shape
of
a
table
is
a
point
of
more
importance
than
some
people
think.
If
you
wish
your
dinner
to
be
social--not
a
mere
collection
of
tete-a-tetes--the
table
should
be
of
a
shape
which
will
make
it
easy
for
each
guest
to
address
any
one
at
the
table.
The
long
parallelogram,
with
the
host
at
one
end
and
the
hostess
at
the
other,
is
stiff,
too
broad,
too
long,
and
isolates
the
givers
of
the
feast
from
the
guests.
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