The Ladies' Book of Etiquette, and Manual of Politeness

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.