All dishes should be arranged in harmony with the decorations of the flowers, such as covers, relishes, confectionery, and small sweets.  Garnishing of dishes has also a great deal to do with the appearance of a dinner-table, each dish garnished sufficiently to be in good taste without looking absurd.

Beside each plate should be laid as many knives, forks and spoons as will be required for the several courses, unless the hostess prefers to have them brought on with each change.  A glass of water, and when wine is served glasses for it, and individual salt-cellars may be placed at every plate.  Water-bottles are now much in vogue with corresponding tumblers to cover them; these, accompanied with dishes of broken ice, may be arranged in suitable places.  When butter is served a special knife is used, and that, with all other required service, may be left to the judgment and taste of the hostess, in the proper placing of the various aids to her guests’ comfort.

The dessert plates should be set ready, each with a doily and a finger-glass partly filled with water, in which is dropped a slice of lemon; these with extra knives, forks and spoons, should be on the side-board ready to be placed beside the guest between the courses when required.

If preferred, the “dinner” may all be served from the side-table, thus relieving the host from the task of carving.  A plate is set before each guest, and the dish carved is presented by the waiter on the left-hand side of each guest.  At the end of each course the plates give way for those of the next.  If not served from the side-table, the dishes are brought in ready carved, and placed before the host and hostess, then served and placed upon the waiter’s salver, to be laid by that attendant before the guest.

Soup and fish being the first course, plates of soup are usually placed on the table before the dinner is announced; or if the hostess wishes the soup served at the table, the soup-tureen, containing hot soup, and the warm soup-plates are placed before the seat of the hostess.  Soup and fish being disposed of, then come the joints or roasts, entrees (made dishes), poultry, etc., also relishes.

After dishes have been passed that are required no more, such as vegetables, hot sauces, etc., the dishes containing them may be set upon the side-board, ready to be taken away.

Jellies and sauces, when not to be eaten as a dessert, should be helped on the dinner-plate, not on a small side dish as was the former usage.

If a dish be on the table, some parts of which are preferred to others, according to the taste of the individuals, all should have the opportunity of choice.  The host will simply ask each one if he has any preference for a particular part; if he replies in the negative, you are not to repeat the question, nor insist that he must have a preference.

Do not attempt to eulogize your dishes, or apologize that you cannot recommend them—­this is extreme bad taste; as also is the vaunting of the excellence of your wines, etc., etc.