THE ETIQUETTE OF TEA SERVING AND DRINKING
As tea is the one meal of intimate conversation, a servant never comes to the room at tea-time unless rung for, to bring fresh water or additional china or food, or to take away used dishes. When the tray and curate are brought in, individual tables, usually glass topped and very small and low, are put beside each of the guests, and the servant then withdraws. The hostess herself “makes” the tea and pours it. Those who sit near enough to her put out their hands for their
cup-and-saucer. If any ladies are sitting farther off, and a gentleman is present, he, of course, rises and takes the tea from the hostess to the guest. He also then passes the curate, afterward putting it back where it belongs and resuming his seat. If no gentleman is present, a lady gets up and takes her own tea which the hostess hands her, carries it to her own little individual table, comes back, takes a plate and napkin, helps herself to what she likes and goes to her place.
If the cake is very soft and sticky or filled with cream, small forks must be laid on the tea-table.
As said above, if jam is to be eaten on toast or bread, there must be little butter knives to spread it with. Each guest in taking her plate helps herself to toast and jam and a knife and carries her plate over to her own little table. She then carries her cup of tea to her table and sits down comfortably to drink it. If there are no little tables, she either draws her chair up to the tea-table, or manages as best she can to balance plate, cup and saucer on her lap—a very difficult feat!
In fact, the hostess who, providing no individual tables, expects her guest to balance knife, fork, jam, cream cake, plate and cup and saucer, all on her knees, should choose her friends in the circus rather than in society.
THE GARDEN PARTY
The garden party is merely an afternoon tea out of doors. It may be as elaborate as a sit-down wedding breakfast or as simple as a miniature strawberry festival. At an elaborate one (in the rainy section of our country) a tent or marquise with sides that can be easily drawn up in fine weather and dropped in rain, and with a good dancing floor, is often put up on the lawn or next to the veranda, so that in case of storm people will not be obliged to go out of doors. The orchestra is placed within or near open sides of the tent, so that it can be heard on the lawn and veranda as well as where they are dancing. Or instead of a tea with dancing, if most of the guests are to be older, there may be a concert or other form of professional entertainment.
On the lawn there are usually several huge bright-colored umbrella tents, and under each a table and a group of chairs, and here and there numerous small tables and chairs. For, although the afternoon tea is always put in the dining-room footmen or maids carry varieties of food out on large trays to the lawn, and the guests hold plates on their knees and stand glasses on tables nearby.
At a garden party the food is often much more prodigal than at a tea in town. Sometimes it is as elaborate as at a wedding reception. In addition to hot tea and chocolate, there is either iced coffee or a very melted café parfait, or frosted chocolate in cups. There are also pitchers of various drinks that have rather mysterious ingredients, but are all very much iced and embellished with crushed fruits and mint leaves. There are often berries with cream, especially in strawberry season, on an estate that prides itself on those of its own growing, as well as the inevitable array of fancy sandwiches and cakes.
At teas and musicales and all entertainments where the hostess herself is obliged to stand at the door, her husband or a daughter (if the hostess is old enough, and lucky enough to have one) or else a sister or a very close friend, should look after the guests, to see that any who are strangers are not helplessly wandering about alone, and that elderly ladies are given seats if there is to be a performance, or to show any other courtesies that devolve upon a hostess.
THE ATMOSPHERE OF HOSPITALITY
The atmosphere of hospitality is something very intangible, and yet nothing is more actually felt—or missed. There are certain houses that seem to radiate warmth like an open wood fire, there are others that suggest an arrival by wireless at the North Pole, even though a much brighter actual fire may be burning on the hearth in the drawing-room of the second than of the first. Some people have the gift of hospitality; others whose intentions are just as kind and whose houses are perfection in luxury of appointments, seem to petrify every approach. Such people appearing at a picnic color the entire scene with the blue light of their austerity. Such people are usually not masters, but slaves, of etiquette. Their chief concern is whether this is correct, or whether that is properly done, or is this person or that such an one as they care to know? They seem, like Hermione (Don Marquis’s heroine), to be anxiously asking themselves, “Have I failed to-day, or have I not?”
Introspective people who are fearful of others, fearful of themselves, are never successfully popular hosts or hostesses. If you for instance, are one of these, if you are really afraid of knowing some one who might some day prove unpleasant, if you are such a snob that you can’t take people at their face value, then why make the effort to bother with people at all? Why not shut your front door tight and pull down the blinds and, sitting before a mirror in your own drawing-room, order tea for two?
Emily Post Etiquette. 1922.
1873–1960, American authority on etiquette, b. Baltimore. Born into a wealthy family, Post began her literary career as a novelist. Her best-known book, however, is Etiquette (1922), a practical guide to proper social behavior, written in a lively style. Etiquette gained wide popularity and sold over a million copies; the 12th and subsequent revised editions were edited by Post’s granddaughter-in-law, Elizabeth L. Post. Emily Post broadcast on the radio after 1931 and produced a daily column on good taste that was syndicated in more than 200 newspapers.
As tea is the one meal of intimate conversation, a servant never comes to the room at tea-time unless rung for, to bring fresh water or additional china or food, or to take away used dishes. When the tray and curate are brought in, individual tables, usually glass topped and very small and low, are put beside each of the guests, and the servant then withdraws. The hostess herself “makes” the tea and pours it. Those who sit near enough to her put out their hands for their
cup-and-saucer. If any ladies are sitting farther off, and a gentleman is present, he, of course, rises and takes the tea from the hostess to the guest. He also then passes the curate, afterward putting it back where it belongs and resuming his seat. If no gentleman is present, a lady gets up and takes her own tea which the hostess hands her, carries it to her own little individual table, comes back, takes a plate and napkin, helps herself to what she likes and goes to her place. If the cake is very soft and sticky or filled with cream, small forks must be laid on the tea-table.
As said above, if jam is to be eaten on toast or bread, there must be little butter knives to spread it with. Each guest in taking her plate helps herself to toast and jam and a knife and carries her plate over to her own little table. She then carries her cup of tea to her table and sits down comfortably to drink it. If there are no little tables, she either draws her chair up to the tea-table, or manages as best she can to balance plate, cup and saucer on her lap—a very difficult feat!
In fact, the hostess who, providing no individual tables, expects her guest to balance knife, fork, jam, cream cake, plate and cup and saucer, all on her knees, should choose her friends in the circus rather than in society.
THE GARDEN PARTY
The garden party is merely an afternoon tea out of doors. It may be as elaborate as a sit-down wedding breakfast or as simple as a miniature strawberry festival. At an elaborate one (in the rainy section of our country) a tent or marquise with sides that can be easily drawn up in fine weather and dropped in rain, and with a good dancing floor, is often put up on the lawn or next to the veranda, so that in case of storm people will not be obliged to go out of doors. The orchestra is placed within or near open sides of the tent, so that it can be heard on the lawn and veranda as well as where they are dancing. Or instead of a tea with dancing, if most of the guests are to be older, there may be a concert or other form of professional entertainment.
On the lawn there are usually several huge bright-colored umbrella tents, and under each a table and a group of chairs, and here and there numerous small tables and chairs. For, although the afternoon tea is always put in the dining-room footmen or maids carry varieties of food out on large trays to the lawn, and the guests hold plates on their knees and stand glasses on tables nearby.
At a garden party the food is often much more prodigal than at a tea in town. Sometimes it is as elaborate as at a wedding reception. In addition to hot tea and chocolate, there is either iced coffee or a very melted café parfait, or frosted chocolate in cups. There are also pitchers of various drinks that have rather mysterious ingredients, but are all very much iced and embellished with crushed fruits and mint leaves. There are often berries with cream, especially in strawberry season, on an estate that prides itself on those of its own growing, as well as the inevitable array of fancy sandwiches and cakes.
At teas and musicales and all entertainments where the hostess herself is obliged to stand at the door, her husband or a daughter (if the hostess is old enough, and lucky enough to have one) or else a sister or a very close friend, should look after the guests, to see that any who are strangers are not helplessly wandering about alone, and that elderly ladies are given seats if there is to be a performance, or to show any other courtesies that devolve upon a hostess.
THE ATMOSPHERE OF HOSPITALITY
The atmosphere of hospitality is something very intangible, and yet nothing is more actually felt—or missed. There are certain houses that seem to radiate warmth like an open wood fire, there are others that suggest an arrival by wireless at the North Pole, even though a much brighter actual fire may be burning on the hearth in the drawing-room of the second than of the first. Some people have the gift of hospitality; others whose intentions are just as kind and whose houses are perfection in luxury of appointments, seem to petrify every approach. Such people appearing at a picnic color the entire scene with the blue light of their austerity. Such people are usually not masters, but slaves, of etiquette. Their chief concern is whether this is correct, or whether that is properly done, or is this person or that such an one as they care to know? They seem, like Hermione (Don Marquis’s heroine), to be anxiously asking themselves, “Have I failed to-day, or have I not?”
Introspective people who are fearful of others, fearful of themselves, are never successfully popular hosts or hostesses. If you for instance, are one of these, if you are really afraid of knowing some one who might some day prove unpleasant, if you are such a snob that you can’t take people at their face value, then why make the effort to bother with people at all? Why not shut your front door tight and pull down the blinds and, sitting before a mirror in your own drawing-room, order tea for two?
Emily Post Etiquette. 1922.
1873–1960, American authority on etiquette, b. Baltimore. Born into a wealthy family, Post began her literary career as a novelist. Her best-known book, however, is Etiquette (1922), a practical guide to proper social behavior, written in a lively style. Etiquette gained wide popularity and sold over a million copies; the 12th and subsequent revised editions were edited by Post’s granddaughter-in-law, Elizabeth L. Post. Emily Post broadcast on the radio after 1931 and produced a daily column on good taste that was syndicated in more than 200 newspapers.
Comments