A very pleasing custom consists in selecting some especial color for the decorations with which the table napery, dishes, and even the food to be served shall accord; as, for example, a “pink” dinner, with roses as the chief flower, strawberries, pink lemonade, and other pink attractions; or a “yellow” luncheon, served on napery etched with yellow, with vases of goldenrod for center pieces, and dainty bouquets of the same tied with yellow ribbon at each plate, while yellow tapers in golden candlesticks cast a mellow light over all, during the serving of a bill of fare which might include peaches and cream, oranges, pumpkin pie, and other yellow comestibles.

The menu cards afford much opportunity for adding attractiveness to a company dinner.  If one possesses artistic skill, a floral decoration or a tiny sketch, with an appropriate quotation, the guest’s name, and date of the dinner, make of the cards very pleasing souvenirs.  A proper quotation put after each dish is much in vogue as a means of promoting conversation.  The quotations are best selected from one author.

There are no absolute rules for the service of company dinners, much depending upon social conditions and established customs.  Two modes are in general use,—­placing the dishes upon the table to be dished by the host and hostess, and placing all food upon the side table to be dished and served by a waiter.  When the latter method is used, it is quite customary to place the plates of soup upon the table before dinner is announced.  As many knives, forks, and spoons as will be needed for the courses may be placed beside each plate, or they may be brought in with the course, as preferred.  Clean plates are necessary for every course.  The manner of serving is essentially like that already described.

Care should be taken to have the dining room at an agreeable temperature, neither too warm nor too cold.

At large dinner parties, each gentleman, as he enters, receives a card upon which is written the name of the lady he is to take in to dinner, to whom the hostess at once presents him.  When dinner is announced, the host leads the way with the oldest or most distinguished lady or the one to whom the dinner is given, while the hostess follows last, with the most honored gentleman.  The host places the lady whom he escorts on his right.  If the number is small, the host indicates the places the guests should occupy as they enter the room; if the party is large, the menu card at each plate bears the name of the guest for whom it is designed.  The lady escorted by the host should be the first one served.

Soup is always taken and tasted, whether liked or not; after the first course, it is proper to accept or refuse a dish, as preferred.

No well-bred hostess ever apologizes for the food upon her table or urges anything upon her guests when once declined.  No orders should be given to servants during the meal; everything that will contribute to the proper serving of the dinner should be arranged beforehand, and all necessary instructions given.