The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1905-10-09

the table may have Avoid also any
/ serious argument and have respect for
the opinions of your host and hostess
, While enjoying their hospitality.
At the close of a dinner, wait for the
mead OF the table to give the signal to
rise In pushing the chair back do not
! touch your hands to it, but shove it
slightly away and slip out at the side.
A man must always allow all the ladies
to pass cut ahead of him.
Half an hour is quite long enough to
remain after dinner is over, but if a
/ person, is having a good time. it is per
I 1ecuy proper to prOlong the stay to an
hour. However, the guest who fingers
the entire evening is a decided bore, I'M
! less there is some special entertain
ment provided after dinner.
Seek out the hostess before DOMINIC
your wraps. Thank her very simply
and express a word of appreciation for
the enjoyable time you have had. No
reference should be made to the food
served at dinner at any time during the
meal or afterward.
The dinner call must be made within
I a week at the latest. If your time is
very much occupied, write a short note
to your hostess, telling her in a cor
dial way how much you aDDrecia ted
your evening at her home. Make a
call at some future time when you are
not so busy.
A word as to the fntricacies of a
formal dinner table and refined table
manners. If a table is properly set,
the forks and knives, will be laid in
the order in which they are to be
used-smaH silver knife and fork for
fish, large ones for roast and me-
dunn size for game and salad. The
soup spoon is the largests one and
rests either beside the Knife or in
front of the plate A very com
mendable custom at present is to lay
only two knives and two forks at the
beginning of the meal with perhaps a
tiny fork for oysters or clans. The
largest knife and fork is invariably
for roasts or the principal course.
Salad is eaten with fork only, as
also is ice cream, though for the lat
ter there comes a stubby spoon with
prOnged edge. Salt should be taken
from individual salt dishes on the very
tip of the knife and placed at one
side of the plate. Never sprinkle it
over the food, but dip the fork lightly
in the salt before taking up the food.
When the napkin is taken from the
plate at the beginning of re meal, it
should be unfolded once and laid
across the knees. not tucked into
waistcOat or the front of the blouse.
At the end of each course, place knife
and fork in a parallel position on the
plate. Never allow them to rest on
table and plate with prongs and ends
standing up in tent fashion. After
the finger bowls have been passed, the
napkin is laid carelessly without fold
ing just beside the plate.
There is no more objectionable sin
than to make a noise when chewing
food. The lips must be kept closed
when there is anything in the mouth
Trying to talk with the mouth full is
exceedingly disagreeable to the per-
son looking on.
Soup should be taken from the side
of the spoon and there should by all
means be no slipping sound while i'm
billing the liquid Take pains to eat
slowly when dining out. In this busy
age. the majority of people have ac-
quired the habit of eating their food
in the shortest possible time. It is
we'll to make a point of not rushing
through each course. because the din
ner is given especially to afford an
opportunity for sociability and recrea-
ton.