The best man also sees to it that the agitated bridegroom’s clothes are in order, packs his suitcase, orders the baggage to be called for, buys the tickets for the wedding journey and sees that they are in the bridegroom’s possession, and orders the carriage in which the newly wedded pair drive to the station.  He takes as many of the details of the affair as possible off his friend’s mind and hands, and stands by manfully to the last.  The best man should fully acquaint himself with the duties of his position before assuming it The sexton of the church takes the groom’s hat from the vestry to the vestibule, and hands it to him at the door.

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Duties of Ushers.—­An usher escorts each lady to her seat, giving her his arm.  The guests should stand during the ceremony, rising as the procession enters, and remaining in their seats until it has retired.  The ushers often pass ribbons along their seats, not removing them until the bridal party and the relatives have left the church.  Having seen the bridal party to their carriages, the ushers return to escort the relatives to theirs, and then hasten to the house, where they meet the guests on arrival and escort them, severally, to the receiving party.  The bride’s mother welcomes them first; they are then presented to the newly married pair.  The bride offers her hand; the guest wishes her much happiness, congratulates the bridegroom, shaking hands the while, greets the maid-of-honor and the bridesmaids with a smile and bow, and passes on, making way for the next.

The Wedding Reception.—­The wedding reception follows the ceremony, guests coming at once from church to the house.  There should be no undue haste in presenting one’s self; the party requires a little time to arrange itself in proper order for receiving.  At a day wedding reception women lay aside wraps, retaining their hats.  At an evening reception they remove both, and wear full dress.

After greeting the bride and groom, as indicated in the preceding paragraph, the refreshment room is sought.  If the reception is a large one, a buffet or “stand-up” repast is often served, though it is more desirable to provide small tables seating four people.  If these are not furnished the men may assist the ladies, though the service should be adequate.  No tea, coffee, or chocolate is poured at the table.

Refreshments.—­The refreshments may be simple or elaborate.  The table is laid in the dining-room, and decorated with flowers.  On it are the refreshments, and plenty of napkins, plates and silver, in piles.  Bouillon, creamed oysters or oyster patties; salads, cold salmon or lobster with mayonnaise dressing, ices and cake are suitable.  Usually one hot dish is passed.  Or one may serve a salad, ice cream and cake, with punch.  If wine is offered it is always champagne.

The wedding cake, neatly packed in white boxes bearing the monogram of the bride and groom and tied with white satin ribbon, is arranged on a table in the hall, and each departing guest takes a box.  Wedding cake is no longer sent.