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The Ladies' Book of Etiquette, and Manual of Politeness
·
Florence Hartley
77
The
round
table,
if
large
enough
to
accommodate
many
guests,
has
too
large
a
diameter
each
way
for
easy
conversation.
The
best
table
is
the
oval,
and
the
host
and
hostess
should
sit
in
the
middle
of
each
side,
facing
each
other.
The
dining
room,
even
in
the
heat
of
summer,
should
be
carpeted,
to
deaden
the
noise
of
the
servants'
feet.
The
chairs
should
be
easy,
without
arms,
and
with
tall,
slanting
backs.
It
adds
much
to
the
comfort,
if
each
person
is
provided
with
a
foot-stool.
You
must
have,
besides
the
waiters,
one
servant
to
carve,
and
he
must
be
an
adept.
No
dish
should
be
carved
upon
the
table,
and
that
no
guest
shall
wait
too
long
for
his
meat,
you
must
engage
a
rapid
and
dexterous
carver.
For
a
party
of
ten,
two
waiters,
and
the
carver,
are
amply
sufficient.
If
you
have
too
many
servants,
they
will
only
interfere
with
each
other,
and
stand
staring
at
the
guests.
Give
your
orders
before
dinner,
and
through
the
meal
never
speak
to
the
servants.
Your
whole
attention
must
be
given
to
the
guests.
Even
if
you
see
that
matters
are
going
wrong,
do
not
let
your
annoyance
appear,
but
gracefully
ignore
the
painful
facts.
Let
each
servant
have
his
regular
position
at
the
table.
One
should
take
the
guests
at
the
right
of
the
hostess,
and
the
left
of
the
host;
the
other
the
guests
on
the
other
side.
They
should
wear
light,
noiseless
shoes,
and
white
gloves,
and
each
one
carry
a
folded
napkin
over
his
right
arm.
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Scalpel
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