an extension table, leaves
have, of course, been put in; or if it is stationary, guests have been
invited according to its size.) The distance between places at the table
must never be so short that guests have no elbow room, and that the
servants can not pass the dishes properly; when the dining-room chairs are
very high backed and are placed so close as to be almost touching, it is
impossible for them not to risk spilling something over some one. On the
other hand, to place people a yard or more apart so that conversation has
to be shouted into the din made by everyone else's shouting, is equally
trying. About two feet from plate center to plate center is ideal. If the
chairs have narrow and low backs, people can sit much closer together,
especially at a small round table, the curve of which leaves a spreading
wedge of space between the chairs at the back even if the seats touch at
the front corners. But on the long straight sides of a rectangular table
in a very large--and impressive--dining-room there should be at least a
foot of space between the chairs.

=SETTING THE PLACES=

The necessary number of plates, with the pattern or initials right side
up, are first put around the table at equal distances (spaced with a tape
measure if the butler or waitress has not an accurate eye). Then on the
left of each plate, handle towards the edge of the table, and prongs up,
is put the salad fork, the meat fork is put next, and then the fish fork.
The salad fork, which will usually be the third used, is thus laid
nearest to the plate. If there is an entree, the fork for this course is
placed between the fish fork and that for the roast and the salad fork is
left to be brought in later. On the right of the plate, and nearest to it,
is put the steel meat knife, then the silver fish knife, the edge of each
toward the plate. Then the soup spoon and then the oyster fork or grape
fruit spoon. Additional forks and knives are put on the table during
dinner.

In putting on the glasses, the water goblet is at the top and to the right
of the knives, and the wine glasses are either grouped to the right of the
goblet, or in a straight line slanting down from the goblet obliquely
towards the right. (Butter plates are never put on a dinner table.) A
dinner napkin folded square and flat is laid on each "place" plate; very
fancy foldings are not in good taste, but if the napkin is very large, the
sides are folded in so as to make a flattene