Little dishes of olives, radishes, celery—_hors d’œuvres_, as they are called—small fancy cakes, bonbons, and fruit, either fresh or dried, add to the decorative effect. A salt-cellar and pepper-pot may be put at each place, at each corner of the table, or on the edge of the centerpiece or lunch-cloth, where it is sufficiently large to bring them within easy reach. A bread-and-butter plate, with miniature silver knife, is provided for each person. It should stand at the left, where two or three silver forks—as many as will be needed before the sweet course—are also placed. At the right there should be a goblet or tumbler, a napkin with a roll or piece of bread folded in it, and one or more knives as occasion may require. If the bones are left in the fish, a silver knife should be provided for it, and one is sometimes put on for the salad. Since at luncheon soup is eaten out of cups with two handles instead of from plates, a dessert-spoon or large teaspoon is set at the right or at the top of each place. If there is grape-fruit, a fruit-spoon or teaspoon will also be needed. One finger-roll, or two rolls if they are very small, may be put in each bread-and-butter plate, instead of in the napkin.
The serving of wine at luncheon is rapidly going out of fashion. A hostess belonging to the older generation sometimes offers her guests Rhine wine—a light, white wine—or, if there are men present, sherry or claret. In this case a wine-glass is set beside the water-goblet at the right of each place, and a decanter is placed on the sideboard. Wine-cup, fruit-punch, and similar beverages are served from a glass pitcher, lemonade cups or small tumblers being substituted for wine-glasses. Slender, narrow tumblers are also used for Apollinaris and other effervescent waters, which are often served instead of wine. At a formal lunch the service is all from the side-table, no dishes being set on the dinner-table with the exception of the ornamental ones mentioned above. At an informal luncheon or dinner, the carving may be done by the head of the house, in accordance with the pleasant old custom. Many people prefer this method, thinking it shows more hospitality than the service _à la Russe_.