shouting, is equally trying.  About two feet from plate center to plate center is ideal.  If the chairs have narrow and low backs, people can sit much closer together, especially at a small round table, the curve of which leaves a spreading wedge of space between the chairs at the back even if the seats touch at the front corners.  But on the long straight sides of a rectangular table in a very large—­and impressive—­dining-room there should be at least a foot of space between the chairs.

=SETTING THE PLACES=

The necessary number of plates, with the pattern or initials right side up, are first put around the table at equal distances (spaced with a tape measure if the butler or waitress has not an accurate eye).  Then on the left of each plate, handle towards the edge of the table, and prongs up, is put the salad fork, the meat fork is put next, and then the fish fork.  The salad fork, which will usually be the third used, is thus laid nearest to the plate.  If there is an entree, the fork for this course is placed between the fish fork and that for the roast and the salad fork is left to be brought in later.  On the right of the plate, and nearest to it, is put the steel meat knife, then the silver fish knife, the edge of each toward the plate.  Then the soup spoon and then the oyster fork or grape fruit spoon.  Additional forks and knives are put on the table during dinner.

In putting on the glasses, the water goblet is at the top and to the right of the knives, and the wine glasses are either grouped to the right of the goblet, or in a straight line slanting down from the goblet obliquely towards the right. (Butter plates are never put on a dinner table.) A dinner napkin folded square and flat is laid on each “place” plate; very fancy foldings are not in good taste, but if the napkin is very large, the sides are folded in so as to make a flattened roll a third the width of its height. (Bread should not be put in the napkin—­not nowadays.) The place cards are usually put above the plate on the tablecloth, but some people put them on top of the napkin because they are more easily read.

When the places have been set, four silver dishes (or more on a very big table), either bowl or basket or paten shaped, are put at the four corners, between the candlesticks (or candelabra) and the centerpiece; or wherever there are four equally spaced vacancies on the table.  These dishes, or compotiers, hold candy or fruit, chosen less for taste than for decorative appearance.

On a very large table the four compotiers are filled with candy, and two or four larger silver dishes or baskets are filled with fruit and put on alternately with the candy dishes.  Flowers are also often put in two or four smaller vases, in addition to a larger and dominating one in the center.

Peppers and salts should be put at every other place.  For a dinner of twelve there should be six salt cellars at least, if not six pepper pots.