(More information about the Edwardian Dinner Party -- continued)
The Seating Plan
As noted elsewhere, the host or hostess should plan carefully where each guest should sit. Couples should be separated, and men and women should be alternated. Conversation leaders should not be placed together if this will leave one end of the table quiet. Ideally, one has chosen compatible guests who do not hold strongly opposite views, and one should be sensitive to possible mismatches. Hosts should also try to ensure that everyone has at least one person next to or across the table from each diner with something in common or something to talk about. One must use place cards. First names suffice.
Setting the Table
In setting a table, it takes less to create elegance and beauty than one might think. No one really expects gold, sterling, crystal, or expensive floral arrangements. (Moreover, one certainly does not wish to make one’s guests feel inadequate by using service that is far above what they could afford.)
For an antique look, one can lay crocheted table cloths over the usual cloths. The centerpiece decorations run down the length of the table and include two or more candlesticks, one to four flower arrangements, seasonal decorations, glass bowls, salt and pepper sets, and so on, arranged symmetrically and so as not to block conversations. Candles need not be lighted, but a room lit totally by candles does have an intimate atmosphere.
The place setting for each guest is very important. Models can be found online. We generally follow the one used at Buckingham Palace, since the theme is Edwardian. A charger is set immediately in front of the guest, at the edge of the table.
A charger is simply a gold-painted (or even red-painted) plastic plate larger than a normal dinner plate on which is set the dish or dishes for each course. It makes the setting more elegant and it may catch spilled food. In Edwardian times, the charger plate was removed prior to the dessert course. Today, it is better to leave it in place for ease and simplicity in serving and withdrawing.
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A piece of silverware for each course is placed on either side of the charger, all forks on the left and all spoons and knives on the right, with a dinner knife and a dinner fork for the main course. The exception is that the dessert fork and spoon may be placed above the top of the charger if there is room, fork above spoon, fork handle to the left and spoon handle to the right. The silverware is arranged in the order of the courses to be served, working inward toward the plate.
Normally, for a six-course dinner (after appetizers in the parlor), the fork order working inward would be salad, fish, meat, dessert. The spoon-knife order working inward would be soup, sherbet, dessert, dinner knife, meat knife if needed. (If bread or rolls are served, a separate small plate and knife with it are required, to the upper left of the charger.)
Glasses are placed at the top of the spoons and knives. A water glass is placed to the left, approximately an inch above the tip of the dinner knife, a wine glass to the right of the water glass. For the various relative positioning options or if there are multiple wine glasses, one should consult placement websites (e.g., etiquettescholar.com).
Using cut crystal goblets for water adds to the beauty of the table because of the multiple reflections of light. The same is true of cut crystal tumblers for those who do not drink wine before dinner and wish to bring their drink to the table. Sets of cut crystal salt and pepper shakers do the same. All this crystal can be purchased in department stores or online at fairly modest cost. The ultimate effect is well worth it.
Wines
In Edwardian times, a different wine was served with every course. This is not done today except in wealthy homes, and guests may choose to bring their wine with them from the parlor. To protect the woven carpet, it is ill-advised to serve red wine, regardless of what is said about cleaning the carpet. The server can thus simply fill one or two wine glasses per guest.
Guests will be amused if the host has a white towel or large white napkin draped over his non-pouring arm and comments somewhat casually as he pours, “Unfortunately, our sommelier could not be with us this evening.” (As it happens, I don’t know one wine from another, unless it’s a merlot, and sometimes I have to say so.)
