Good taste now dictates that the bill of fare, where one is printed or written, should be couched in the “King’s English,” yet, one is so frequently thrown in positions where a knowledge of the French terms so often used in such cases is somewhat of necessity, that a short glossary of the same may be useful:
_Menu_ Bill of fare. _Café et noir_ Black coffee. _Café au lait_ Coffee with milk.
_Potage_ Soup, _Hors d’œuvres_ Dainty dishes, _Poisson_ Fish, _Entremets_ Vegetables, _Roti_ Roast, _Entrées_ Dishes after roast, _Gibier_ Game, _Salades_ Salads, _Fruits et dessert_ Fruits and dessert, _Fromage_ Cheese, _Café_ Coffee.
This is a disputed question, for the solution of which each party gives valid reasons. Most gentlemen prefer to give the right arm, since the seating of the lady is at the right side always; but many, to preserve the feudal significance of the custom that bade the good knight keep his sword arm free for defence, if need be, offer the left. Since, too, dinner gowns have usually a train to be managed as best it may, ladies also prefer the tender of the left arm, as that leaves their own left arm free to manage the trailing, silken folds. The right arm, however, has the balance of favor, though gentlemen are bound to follow the example of their host as he precedes them to the dining-room.
Members of families should never be seated together. This rule has no exceptions. A gentleman should never forget the wants of the lady under his charge, but the lady should remember not to monopolize his attention exclusively. The gentleman is supposed to be particularly attentive to the lady at his right, to pass the lady on his left anything with which she may be unsupplied, and to be agreeable to the lady opposite.
He will, even if a young man, feel it a mark of respect when he is invited to take an elderly lady down, but if the hostess is careful for the happiness of her guests, he will probably find a young lady at his left hand. In selecting the number of guests, care should be taken that it is not such as shall bring two ladies or two gentlemen together. Odd numbers will do this, while even will not.
The American dinner service is much more simple, and is the one usually adopted in modest establishments in this country. One well-trained maid should be able to render all the assistance required at the table. Given the before-mentioned maid, a lady can, with previous management, give a dinner as elegantly, and perhaps with more perfect hospitality, than where the whole affair is relegated to the hands of an experienced caterer.