When all are seated, the gentleman at the head of the table sends soup to every one, from the pile of plates which stand at his right hand.  He helps the person at his right hand first, and at his left next, and so through the whole.

There are an immensity of petty usages at the dinner table, such as those mentioned in the story of the Abb, Delille and the Abb, Cossen in the Introduction to this volume, which it would be trifling and tedious to enumerate hers, and which will be learned by an observing man after assisting at two or three dinners.

You should never ask a gentleman or lady at the table to help you to any thing, but always apply to the servants.

Your first duty at the table is to attend to the wants of the lady who sits next to you, the second, to attend to your own.  In performing the first, you should take care that the lady has all that she wishes, yet without appearing to direct your attention too much to her plate, for nothing is more ill-bred than to watch a person eating.  If the lady be something of a gourmande, and in ever-zealous pursuit of the aroma of the wing of a pigeon, should raise an unmanageable portion to her mouth, you should cease all conversation with her, and look steadfastly into the opposite part of the room.

In France, a dish, after having been placed upon the table for approval, is removed by the servants, and carved at a sideboard, and after. wards handed to each in succession.  This is extremely convenient, and worthy of acceptation in this country.  But unfortunately it does not as yet prevail here.  Carving therefore becomes an indispensable branch of a gentleman’s education.  You should no more think of going to a dinner without a knowledge of this art, than you should think of going without your shoes.  The gentleman of the house selects the various dishes in the order in which they should be cut, and invites some particular one to perform the office.  It is excessively awkward to be obliged to decline, yet it is a thing too often occurring in,his country.  When you carve, you should never rise from your seat.

Some persons, in helping their guests, or recommending dishes to their taste, preface every such action with an eulogy on its merits, and draw every bottle of wine with an account of its virtues.  Others, running into the contrary extreme, regret or fear that each dish is not exactly as it should be; that the cook, etc., etc.  Both of these habits are grievous errors.  You should leave it to your guests alone to approve, or suffer one of your intimate friends who is present, to vaunt your wine.  When you draw a bottle, merely state its age and brand, and of what particular vintage it is.

Do not insist upon your guests partaking of particular dishes, never ask persons more than once, and never put anything by force upon their plates.  It is extremely ill-bred, though extremely common, to press one to eat of anything.  You should do all that you can to make your guests feel themselves at home, which they never can do while you are so constantly forcing upon their minds the recollection of the difference between yourself and them.  You should never send away your own plate until all your guests have finished.