and placed on a small doily-covered plate are set before each person.

Coffee may be served at the table but it is more often served in the
drawing-room.

USE OF THE NAPKIN

What can be more unsightly than a napkin tucked carefully in the top of
one's waistcoat? And still, how often one sees it done among men who
believe that they are impressively well-bred! The proper way to use a
napkin, whether it is at a formal dinner, or in a restaurant, is to
unfold it only half, leaving the center fold as it is, and lay it across
the knees. It may be used constantly during the meal, whenever the guest
finds need for it, but it must never be completely unfolded.

When rising from the table, the napkin is placed as it is on the table.
It is never folded again into its original form, as that would be an
assumption on the part of the guest that the hostess would use it again
before laundering. A reprehensible habit is to drop the napkin
carelessly into the finger-bowl, or over the coffee cup. It should be
laid on the table, at the right of the finger-bowl.

THE SPOON AT THE DINNER TABLE

Spoons are used when eating grapefruit and other fruits served with
cream. Jellies, puddings, custards, porridges, preserves and boiled eggs
are always eaten with spoons. Also, of course, soup, bouillon, coffee
and tea. In the case of the three latter beverages, however; the spoon
is used only to stir them once or twice and to taste them to see that
they are of the desired temperature. It is never allowed to stand in the