When asked to choose between claret or hock, he may either mention one or indicate the glass. “Sherry, sir,” is the first wine handed round. Then comes the choice between claret and hock. Afterwards “champagne, sir?” usually answered by slightly drawing the champagne-glass forward, or by a nod; sometimes by a shake of the head. An occasional “Thanks” to the servant is not amiss, but it is unnecessary to keep on expressing gratitude. Some people never dream of saying “Thank you.” Others say it out of pure graciousness of manner and gentleness of mind. So our young man may take his choice.

Maid-servants at table.

I have observed that when a neat and pretty parlourmaid waits at table she is more likely to be thanked than a manservant; and this not only by gentlemen, but by ladies as well. I offer no explanation of why this should be so. I merely record the fact as I have noted it.

The perfection of service.

The perfection of service resolves itself into absolute accuracy of machinery united to the observant watch-fulness of long training. One barely discovers that one needs bread when it is presented at one’s elbow. In the same way, vegetables, wine, aërated waters, or whatever one may be drinking, arrives at exactly the right moment. The mechanism or organisation of such waiting is so good that there is no interruption of conversation. The servants understand that a mere turning away from the dish means rejection. Should any guest find a difficulty in helping himself, they simplify matters for him as much as possible.

Studying the menu.

As the dishes are not named when they are handed round, it is necessary to study the menu in order to know what they are. Some young people appear to think that it looks “greedy” to pay much attention to the information given on the dainty little bill of fare; but this, of course, is one of youth’s delusions. I have seen a short-sighted young man straining his eyes in the endeavour to read furtively the names of the dishes on his menu. He would have done far better if he had boldly taken it up in his hand to examine it.

A topic to be avoided.

However hungry one may be, the duty of keeping up a conversation must not be neglected. The viands must never be chosen as a topic, for either praise or blame. If one knows a girl very well, one may ask, “Do you like sweets?” or some such question, but it is safer with strangers to avoid the subject of the food provided.

Moderation in wines.

It is scarcely necessary to remark that drinking too much wine is a very bad phase of ill manners. At one time it was actually fashionable to become intoxicated after dinner, but those days are gone, I am thankful to say. The young man who exceeds in this way is soon made aware of the fact that he has given his hostess dire offence. He is never invited again, or not for a long time.

The wineglass is never drained at a draught in polite society; nor is it considered polite to eat very quickly.

As little noise as possible.

The knife, fork, and spoon are handled as noiselessly as possible. Scraping the edge of the knife against the plate is unpardonable. It produces a grating noise that is excessively unpleasant. In sending a plate away to be replenished, the diner leaves his knife and fork or his spoon as the case may be, upon it.

Bread must be broken