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LadyHugs -> RE: Formal Dinner Rules (6/9/2006 11:20:12 AM)
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Dear chainedgirl, Ladies and Gentlemen;
In formal dinners, there are many 'flavors' of what formal can be. It can be small or large.
I enjoy the International Guild of Butler's guides, US Department of State, Lord Chamberlain's office's references on 'formal dinners,' and I would look at formal dinner archives, to which newspapers of pre-TV and pre-radio era reports on dinners were very detailed. Emily Post also is a wonderful guide as well.
As for my formal dinner, I usually start with a theme. Season is the safe theme to which seasonal food is what I have to work with. My china is white, as to always fit the bill per se, however I do have light green and rose patterned De`Havlin China which is circa 1920s.
Excerpt from Domestic Manual by poster/author-copyrighted:
Linens shall be placed as to fit evenly upon the table. Using a tape measure or folding ruler, as to make the entire presentation complete on this level. Linens include linen tablecloths or damask, lace tablecloths, napkins and tea towels and supporting linen for the food and beverage services. White and plain is preferred linen choice for formal occasions, regardless of time or meal. Ivory is preferred for semi formal occasions or informal occasions. Lace tablecloths should be supported by a silent cloth or baize cloth, which should match the lace in color or, for more festive occasions, an alternative color may be chosen that fits the food and china service. For an example, one
or, for more festive occasions, an alternative color may be chosen that fits the food and china service. For an example, one would not have a red tablecloth supporting ivory lace, with a pink china service or with pink food, such as salmon fish and or with pink flowers, with the exception if pink flowers are mixed with red flowers. A better choice would be ivory, green, mint or navy blue. Matching napkins shall also be upon the table in a corresponding manner, such as formal folded napkins for formal dinners and semi formal for all other occasions. Napkins, also known as serviettes come in two sizes. Dinner napkins measure eighteen inches square. Lunch and breakfast napkins measure twelve to fifteen inches square. Place mats are also considered linen and should measure twenty-five inches by fifteen inches, rectangle. Smaller and oval place mats should be used on round or oval tables and at smaller meals. Place mats do not sit on top of linen but, upon the bare wood or other material table.
Service:
This usually implies the tea or coffee service. For formal occasions, silver is preferred over pottery. All silver that is part of the service, which includes all trays, all bowls, all spoons, pitchers and spoons and lemon fork shall be clean, polished and washed before use. Do not serve without the removal of polish residue.
Glassware:
The use of weighted and wide footed stemware adds to the stability to the table. However, the importance is fitting the proper glassware into the proper duties, to which it is required to perform. Here is a chart to assist in judging what is proper.
1. For serving water - use a high ball glass - 8 fluid ounces.
2. Wine (Red)* - use a Red Wine Glass - 8 fluid ounces.
3. Wine (White)* - use a White Whine Glass - 12 fluid ounces.
4. Sherry*, Port Wine*, and Liqueurs* - use a Sherry glass - 12 fluid ounces.
5. Beer - use a Tumbler (½ pint) or Beer glass (1 pint)
6. Cocktails - Cocktail Glass - 6 fluid ounces.
7. Drinks on ice - Old Fashioned glass - 8 to 10 fluid ounces.
8. Tequila - Shot glass - 1 fluid ounce.
9. Irish Coffee - Irish Coffee cup - 8-½ fluid ounces
Centerpieces:
Should be created, as not to exceed beyond eye level of the shortest guest. Guests should be able to view across the table without obstruction. Centerpieces should fit the mood of the occasion, the food and it’s color and the color theme.
Candles. Like the centerpieces, the candles should not exceed over two inches below the eyes of the shortest guest. White or ivory tapers are appropriate for all occasions and all tables. Candles should be fragrance free at the table. Placement of the candles should be as to cast it’s light enough over the place settings. Candelabras may be needed for a larger table, to cast light across the table. Candles should not be used, unless it is dusk or gloomy. Lighting the candles before guests arrive at the table and when the last guest leaves the table, they should be extinguished.
Cutlery:
This includes all silverware, from the basic fork, knife and spoon to all the different silverware used in serving the food and beverages.
Crockery:
Chinaware and Porcelain. China is usually found on most formal occasions. Porcelain semi translucent body is a quality that adds flavor to the table and unlike China, it resists chips. In choosing the proper crockery for the place setting, it is important when shopping for crockery, the patterns that may conflict with the foods you prefer to serve on them. Melamine and glass are coming into the place settings as well. However, they would be best kept for semiformal dinners, lunches and breakfast.
Cups used for serving tea and coffee differ in size contrary to the belief of many people; coffee cups are normally half the size of tea cups. Same holds true for coffee saucers and coffee spoons. However the coffee pot is narrow and tall whereas the tea pot is broader and shorter. Something that is worth the attention to detail.
Excerpt from Silent Service posted by author-copyrighted:
In serving foods, the plate should be invisibility marked into quarters. The solid foods and meat should be on the left side of the plate and the liquid or loose foods should be on the right side of the plate. The reasoning behind this, is due to the fork is on the left to hold the meat and solid food, the knife to cut it on the right side, by American standards, the knife is then placed blade in on the edge of the plate, at the 11 o’clock and 1 o’clock position, to which the fork is then used by the right hand to eat with. Only a few bites are cut at a time, not the entire entrée. The liquid food or loose food is on the right side of the plate, to which is best to use with the spoon. This also shortens the route from plate to the guest’s pallet.
In setting the table, string may be used along with the measuring stick, as to properly space the table setting. The silverware is set by a man’s thumb from the edge of the table from the joint nearest the thumbnail to the end of that thumbnail. Curved ends on the end of some tables, require having their settings curve by the “rule of thumb.” The course of the meal governs the amount of silverware to be placed at each setting. The liquid items, such as coffee, tea, water, juice, wine, dessert wine are on the right side. Bread dish is left side. Furthermore, it is proper etiquette to replace the goblet back to the same spot it began from, as well as any other beverage. This keeps the table as uniformed as it had begun. Shoving the plate back or placing the goblet or cup off center, is not considered polite
In the dining situation, the individual to whom has finished their meal, according to proper etiquette, is to place their fork and knife on the plate, the fork tines down and the knife blade in towards the center of the plate, then position those two pieces of silverware as to lay at 10 o’clock and 4 o’clock position. This is a silent signal to the server, servant and or slave that the plate is ready to be removed.
In addition, the hostess/host sets the pace of the meal. The guest shouldn't be rushed but, also shouldn't wait for long periods between courses. The principle servant will watch the Host/Hostess, as to remove the crockery and serve the next course.
My formal dinners are governed by how many slaves I have to work with. Training occurs several days before the actual dinner, as not to have any upset to the pace of service. Should there be borrowed slaves or those who volunteer, it is a kindness not to have such slaves expected to serve as 'regular' slaves on their first visit or volunteer exposure.
I do walk the slaves through the course, as well as to see how they are able to move behind the guests. If quarters are close, I will have the slaves split as to file behind guests to serve, rather than making one continual loop from left side to right side of the table. Serving from the right, this is most logical. If I have spare slaves, I'll have them positioned to the right as for the slave to watch the fork and goblet area of the table, to which they can see the progress of their assigned guest. If I don't have but very few, I will have them leave as soon as the plates have been placed, as to prepare the next course.
Formal Dinner is started soon after lunch. The salad plates are started, the dressing is placed either in a small monkey dish with a tiny spoon, or something similar in crystal. The rough cut crystal's rim, is ideal to keep the spoon in place. If the bowl is soup bowl for salad dressing, then a soup spoon can be used. Really need to work with what crockery and serving dishes you have to work with.
If I am serving meat as a main course, that might be carrying pepper as a seasoning or something that is pepper or spice, I serve a bake potatoe with it, as to provide sour cream as to mute the spice for those with sensitivities to spices. I also do not load the dinner plate as to extend on the edges. The center ring is where the meal is to be within.
So, the bake potatoe is no bigger than 3 inches long. Your meat is preferred to be thick and small diameter than, 'big.' Your vegetables should dwarf the rest of the plate. If the meat is the centerpiece of the meal, it is unaccompanied by vegetables and potato but, you can have them in serving dishes and added after the initial 'plating' to the guests.
So, it really is understood why so many courses, as they were tiny portions.
As soon as the salads are served, as we eat; the slaves then start placing the meal on the diner plates. Uniformed in size and decorated as to give it a bit of color and match the theme. By time salad is finished, the slaves then can serve the main meal. Then slaves start working on plating the deserts. So as you can see, it is a personal preference to have these slaves eat before we do, unless you have spare slaves, that can eat after the guests do.
The host/hostess can lead the guests away from the table and then the slaves can clear the table and clean up. And have a chance to eat.
There has always been a question as far as old/leftovers to be used when and by whom. Masters/Mistresses and Dominants should be served the fresh. However, when a Master/Mistress has the standing order of no left overs, slaves should eat the leftovers first; as to serve fresh to the guests. This doesn't mean slaves shouldn't eat what was served. Just eat the leftovers first, as to keep food from spoiling.
Slaves will most likely work out a system in the kitchen. Some might take turns eating as others serve.
Dominants who are guests, will hopefully not dribble out their requests for custom service. If you wish a slave to get you more sour cream, soda, etc, give the slave such requests all at once. Not send them for each single item as an independent task.
If you have more guests than service (plates, etc), perhaps a two shift formal dinner might work. If guests in the first shift and second shift know this, guests should be prompt and leave promptly, as not to overlap the shifts.
What I enjoy about formal dinners, is that it is a delight for the senses, where people dress in their best, as well as to participate in something very special.
Respectfully submitted for consideration,
Lady Hugs
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