SECOND HELPINGS

A guest at a formal dinner should never ask for a second helping of any
dish. This holds equally true for an elaborate luncheon. However, the
host or hostess may offer to provide a second helping to any one of the
guests who has disposed of his first helping. In this case, the guest
may acknowledge it with a smile, or if his appetite is entirely
satisfied, he may refuse it with a polite word of thanks.

To insist, on the part of the host, after the guest has refused a second
helping, is overdoing the bounds of hospitality, and perilously borders
on the verge of incivility.

THE MENU

The hostess must be careful not to apologize profusely for things which
are not as she would like to have them; it is better form completely to
ignore the fact that the salad is not crisp enough or that the entree is
too highly seasoned. The entire time spent at table should be no more
than an hour and a half. An hour is usually sufficient if the courses
are served with expedition. But there must be no semblance of haste.

Good cook books are full of suggestions for delectable menus and for the
order of service. The butler or maid takes complete charge and it is
better to have a less elaborate dinner than to have so many courses that
he or she cannot manage without haste, noise, or confusion. The order of
service depends upon the number of courses. The cook book will help
here, also. Generally speaking, oysters on the half shell buried in ice,
a cocktail, or a fruit cup constitutes the first course. This is
followed by soup, game or fish, a salad, the roast and vegetables,