. . .The taste of the hostess must decide the point of placing more small silver than is needed at each course by the plates when the table is first spread. Laying it all at once saves waiting, but some good authorities ordain that a waiter should bring in a fresh knife and fork with each course for each guest, while others, equally reliable, advocate placing the knife and fork upon a cold plate in front of each person at the beginning of every course. The guest instantly removes them, and a hot plate is substituted by the [Pg 43] waiter for the cold one before the next dish is passed. This system involves much additional waiting, and should not be attempted unless an exceptionally well-trained butler is in charge.

The little dishes of bonbons, marrons, and glacé fruits that are always en règle at a luncheon should not appear on the breakfast-table. There may, however, be olives, radishes, and salted almonds placed here and there.Read More