The Ladies' Book of Etiquette, and Manual of Politeness

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.