Finishing the Set of the Table
This is part of a series I've been wanting to do for a long time so I am
excited I am able to have Eugene do this for my blog. It is about
etiquette as was appropriate in the Victorian Era (1837–1901). During
that time, culturally there was a transition away from the rationalism
of the Georgian period and toward romanticism and mysticism with regard to religion, social values, and the arts. The era is popularly associated with the values of social restraint. What? Social restraint? What's that?!? So we move on....thank you for reading.
Love, George
Finishing the Set of the Table
Love, George
Finishing the Set of the Table
When all the places have been set, two pairs of candlesticks are placed at the four corners about half-way between the center and the edge of the table, or two candelabra at either end half-way between the places of the host and hostess and the centerpiece. The candlesticks or candelabra must be high and the candles as long as the proportion can stand, so that the light doesn't shine into the eyes of the guests at the table. Depending of the length of the table, you will either need two or four candelabra. If the candles are merely ornaments, four candles will be adequate for a table of eight.
A beautiful, perfectly set dinner table with two candelabras.
Dishes, either bowl or basket or paten-shaped, are put at the corners, between the candlesticks and the candelabra and the centerpiece, or where ever there are equally spaced vacancies on the table. These dishes, or compotes, hold fruit, candy, fancy cakes, or other edible trimmings, which all are chosen less for flavor than for decorative purposes. At a very large table, four compotes are filled with candy and perhaps two large silver dishes or baskets are filled with fruit and put mid-way between two of the candy dishes. Flowers are put in two or four smaller vases, in addition to a larger and dominating one in the center.
A compote with edible trimmings, which could also be used for decorative purposes.
Saltcellars and pepper pots saltcellars should be put at every other place. For a dinner of twelve there should be six (never less than four) pepper pots and saltcellars. Celery and olives are passed during the soup course. Each course has its own accompanying condiment, relish, or sauce and it is also passed. Pickles have no place on the correct dinner-party menu, because they are served as an accompaniment of garnishing for cold meats which belong to lunch, supper, buffets or picnics.
There are some hostesses or hosts that prefer their guests do not smoke until coffee or tea is served, and no ash trays or cigarettes are placed on the table. Others have them passed at the end of the salad course.
Posted by Eugene Vodovoz at 21 October 2011, 10:24 AM 
Categories: Etiquette
Tags: setting table candlesticks cadelabra flowers dishes fruit pepper pots saltcellars olives
Categories: Etiquette
Tags: setting table candlesticks cadelabra flowers dishes fruit pepper pots saltcellars olives
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