stack up soiled dishes, open wine bottles (yes, this is still done!)
and be prepared to do anything else which will help make the dinner a
success.


THE WHAT'S WHAT OF A FORMAL DINNER

The fine damask tablecloth is a feature--though the table is set
practically as though for a formal luncheon--and large-size dinner
napkins are the rule. The parsnips of circumstance are not buttered at
the formal dinner, though the bread and butter plate sometimes shows
its face as a serving convenience for bread, celery, olives and
radishes. Wineglasses still appear in formal dinners given _in
private_. This provides for quite an array of glassware. At the
point of the knives, in the following order stand the water goblet and
the iced tea glass or appolinaris glass. The wineglasses (usually no
more than three wines are served) are grouped to the right of the water
goblet. Their order is that of use. (There are separate glasses for
high and low cocktail, sherry, sauterne, claret, champagne, cordials
and whiskey.) Each guest has his own nut dish, placed directly before
him. Candles are lit and water glasses half-filled a few minutes in
advance of the dinner announcement, and the hostess already having
arranged place cards before this is done.


THE COURSES

The "initial" course may be placed on the table before dinner is
announced or may be served after. If, however, you serve cocktails in
the drawing room with the accompanying caviar or lettuce sandwiches, or