As the guests enter the drawing-room the hostess shakes hands with them and introduces them to one another before going to the dining-room. When no men are present the hostess leads the way to the dining-room, and the guests find their places at the table by the name cards. When men are present the procedure to the dining-room follows the custom at a formal dinner.
It is becoming customary to use the daylight as much as possible at all social functions; and, indeed, at no affair, unless it be very late in the afternoon and very ceremonious, is the daylight excluded and the candles and chandeliers lighted.
The most enjoyable dinner is that with four or six guests, which is served in a simple and only semiformal way. This enables a hostess to bring together only congenial people, and the group is small enough for the talk to be largely general, and thence especially valuable, as each brings his wittiest stories, his clearest thoughts, and his best self to the appreciative and inspiring circle.
The formal dinner is usually set for seven o'clock, or half after, or eight. The elaborate dinner will take from an hour to two hours, according to the number of courses and the efficiency of the service. There should be a waiter for every six people, although at a small dinner an efficient maid may serve eight covers without much delay.
The invitations to a formal dinner are sent out two weeks ahead. No more people should be asked than can be comfortably seated and speedily served. Twenty inches at the very least should be allowed to each cover. Children are never present at a ceremonious dinner.
In choosing guests every effort should be made to have them congenial, with no glaring divergence of opinions, which would by any means make any one uncomfortable if the conversation were to become general. In seating the guests, only congenial people should be placed side by side. The intellectual harmony of a dinner is as important as the culinary harmony.
Ladies wear gloves at a formal dinner, and remove them only at table, resuming them when dinner is over and the guests have returned to the drawing-room.
The dining-room must be quietly but well lighted. There should be no glaring lights, but a soft radiance which is so general as to make everything clear. An electric light hanging eighteen inches above the table, or a tall lamp whose light is at about the same height, either of them well shaded, are satisfactory additions to the candlelight.