If the center ornament is of porcelain, four porcelain figures to match have at least a logical reason for their presence, or a bisque "garden" set of vases and balustrades, with small flowers and vines put in the vases to look as though they were growing, follows out the decoration. Most people, however, like a sparsely ornamented table.
The places are set as for dinner, with a place plate, three forks, two knives and a small spoon. The lunch napkin, which should match the table linen, is much smaller than the dinner napkin, and is not folded quite the same: it is folded like a handkerchief, in only four folds (four thicknesses). The square is laid on the place plate diagonally, with the monogrammed (or embroidered) corner pointing down toward the edge of the table. The upper corner is then turned sharply under in a flat crease for about a quarter of its diagonal length; then the two sides are rolled loosely under, making a sort of pillow effect laid sideways; with a straight top edge and a pointed lower edge, and the monogram displayed in the center.
Another feature of luncheon service, which is always omitted at dinner, is the bread and butter plate.
The butter plate has been entirely dispossessed by the bread and butter plate, which is part of the luncheon service always--as well as of breakfast and supper. It is a very small plate about five and a half to six and a half inches in diameter, and is put at the left side of each place just beyond the forks. Butter is sometimes put on the plate by the servant (as in a restaurant) but usually it is passed. Hot breads are an important feature of every luncheon; hot crescents, soda biscuits, bread biscuits, dinner rolls, or corn bread, the latter baked in small pans like pie plates four inches in diameter. Very thin bread that is roasted in the oven until it is curled and light brown (exactly like a large Saratoga chip), is often made for those who don't eat butter, and is also suitable for dinner. This "double-baked" bread, toast, and one or two of the above varieties, are all put in an old-fashioned silver cake-basket, or actual basket of wicker, and passed as often as necessary. Butter is also passed (or helped) throughout the meal until the table is cleared for dessert. Bread and butter plates are always removed with the salt and pepper pots.