The chief waiter announces dinner, by bowing to the host, who offers his arm to the honored lady, proceeding first, with guests following to the dining-room ; the hostess enters last with the honored gentleman. Each couple find the places assigned them, as intimated right or left hand of the table and by the dinner card at their plates. A gen- tleman offers his left arm to the lady he escorts to dinner ; he places her at table at his right hand. Guests, after locating themselves at the table, remain standing until the hostess is seated ; ladies are seated next, their escort arranging their chairs for them, when they seat themselves. Small oysters, or clams, when served, precede soups. Soup is passed to all who take it or pretend to do so. After soups — guests may refuse, or take whatever pleases them, the menu giving the information as to the various dishes. Custom designates what wines shall be served with each course. No gentleman or lady, however severe in their ideas of temperance, will manifest their convictions while accepting private hospitality. The wine is poured sparingly into the different glasses, and glasses are lifted as toasts are drunk. Accepting hospitality allows no liberty of criticisms of the conduct of the host. The hostess cleverly arranges the seats of the gifted con- versers, so they will occupy, as near as possible, the centre of the table, between the host and hostess, to enable all of the invited to be entertained. Dinner concluded, the hostess bows to the lady at the right of the host, rises, and all the party follows her to the drawing-room. If a theatre or opera party follows dinner, the coffee is served at the dinner-table ; otherwise it is served in the drawing-room, half an hour after dinner ; the hostess sits by the coffee urn, and the gentlemen carry the cups to the ladies, a servant follows with a tray, upon which is cream and sugar. After coffee, guests may at any time take their leave, all going within two hours. If, after coffee, parties desire to leave at once, it is correct to so announce, unobserved, to the hostess before dinner, leaving quietly, unnoticed, without formal adieus, to avoid dis- turbing the pleasure of those remaining. A New York hostess understands this polite withdrawal, which is one of the pleasant customs of Parisian etiquette. Etiquette requires that a call be made by each guest upon the hostess, within a week, on her receiving day, if she has one, to return thanks for the pleasure enjoyed. If by card left in person, one card for each adult member of the family, with right hand upper corner turned down. DINNER GIVING. / " Evening dress is the same, what- ever the nature of the evening's enter- tainment, only the gloves are dispensed with at dinner." Gentlemen wear black dress suits, the coat being "swallow-tail," the waistcoat cut low, the cravat white, thin patent leather shoes, and kid gloves of the palest hue, if not white as prescribed. The shirt front should be plain ; the studs and sleeve- links simple. It need not be added that special attention should be given to the hair, which, according to the present mode, is neither very short nor very long. " In the evening, though you spend it alone with your family, wear a black dress suit ; and if you have sons bring them up to do the same."

AI-modernized reading of the original text

The chief waiter announces dinner, by bowing to the host, who offers his arm to the honored lady, proceeding first, with guests following to the dining-room ; the hostess enters last with the honored gentleman. Each couple find the places assigned them, as intimated right or left hand of the table and by the dinner card at their plates. A gentleman offers his left arm to the lady he escorts to dinner ; he places her at table at his right hand. Guests, after locating themselves at the table, remain standing until the hostess is seated ; ladies are seated next, their escort arranging their chairs for them, when they seat themselves. Small oysters, or clams, when served, precede soups. Soup is passed to all who take it or pretend to do so. After soups — guests may refuse, or take whatever pleases them, the menu giving the information as to the various dishes. Custom designates what wines shall be served with each course. No gentleman or lady, however severe in their ideas of temperance, will manifest their convictions while accepting private hospitality. The wine is poured sparingly into the different glasses, and glasses are lifted as toasts are drunk. Accepting hospitality allows no liberty of criticisms of the conduct of the host. The hostess cleverly arranges the seats of the gifted conversers, so they will occupy, as near as possible, the centre of the table, between the host and hostess, to enable all of the invited to be entertained. Dinner concluded, the hostess bows to the lady at the right of the host, rises, and all the party follows her to the drawing-room. If a theatre or opera party follows dinner, the coffee is served at the dinner-table ; otherwise it is served in the drawing-room, half an hour after dinner ; the hostess sits by the coffee urn, and the gentlemen carry the cups to the ladies, a servant follows with a tray, upon which is cream and sugar. After coffee, guests may at any time take their leave, all going within two hours. If, after coffee, parties desire to leave at once, it is correct to so announce, unobserved, to the hostess before dinner, leaving quietly, unnoticed, without formal adieus, to avoid disturbing the pleasure of those remaining. A New York hostess understands this polite withdrawal, which is one of the pleasant customs of Parisian etiquette. Etiquette requires that a call be made by each guest upon the hostess, within a week, on her receiving day, if she has one, to return thanks for the pleasure enjoyed. If by card left in person, one card for each adult member of the family, with right hand upper corner turned down. DINNER GIVING. / " Evening dress is the same, whatever the nature of the evening's entertainment, only the gloves are dispensed with at dinner." Gentlemen wear black dress suits, the coat being "swallow-tail," the waistcoat cut low, the cravat white, thin patent leather shoes, and kid gloves of the palest hue, if not white as prescribed. The shirt front should be plain ; the studs and sleevelinks simple. It need not be added that special attention should be given to the hair, which, according to the present mode, is neither very short nor very long. " In the evening, though you spend it alone with your family, wear a black dress suit ; and if you have sons bring them up to do the same."

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