If a gentleman finds upon his card the name of a lady with whom he is unacquainted, he requests the host to present him immediately after he has spoken with the hostess, also to any members of the family with whom he is not acquainted.

INTRODUCTIONS.

All the guests should secure introductions to the one for whom the dinner is given.  If two persons, unknown to each other, find themselves placed side by side at a table, they may enter into conversation without an introduction.

ARRANGEMENTS OF GUESTS AT THE TABLE.

When dinner is announced, the host offers his right arm to the lady he is to escort to the table.  The others follow, arm in arm, the hostess being the last to leave the drawing-room.  Age should take the precedence in proceeding from the drawing-room to the dining-room, the younger falling back until the elder have advanced.  The host escorts the eldest lady or the greatest stranger, or if there be a bride present, precedence is given to her, unless the dinner is given for another person, in which case he escorts the latter.  The hostess is escorted either by the greatest stranger, or some gentleman whom she wishes to place in the seat of honor, which is at her right.  The host places the lady whom he escorts at his right.  The seats of the host and hostess may be in the middle and at opposite sides of the table, or at the opposite ends.  Husbands should not escort their wives, or brothers their sisters, as this partakes of the nature of a family gathering.

DINNER A LA RUSSE.

The latest and most satisfactory plan for serving dinners is the dinner a la Russe (the Russian style)—­all the food being placed upon a side table, and servants do the carving and waiting.  This style gives an opportunity for more profuse ornamentation of the table, which, as the meal progresses, does not become encumbered with partially empty dishes and platters.

DUTIES OF SERVANTS.

The servants commence, in passing the dishes, one upon the right of the host and one upon the right of the hostess.  A master or mistress should never censure the servants at dinner, however things may go wrong.  Servants should wear thin-soled shoes that their steps may be noiseless, and if they should use napkins in serving (as is the English custom) instead of gloves, their hands and nails should be faultlessly clean.  A good servant is never awkward.  He avoids coughing, breathing hard or treading on a lady’s dress; never lets any article drop, and deposits plates, glasses, knives, forks and spoons noiselessly.  It is considered good form for a servant not to wear gloves in waiting at table, but to use a damask napkin, with one corner wrapped around the thumb, that he may not touch the plates and dishes with the naked hand.