as quietly as possible. The
butler, or head waiter, who should be in full evening dress, minus
gloves, quietly says, "Dinner is served," or, as in France, "Madame
is served." Better still, he catches the eye of the hostess and simply
bows, whereupon she immediately rises, and the guests following her
example, the order of the procession to the dining-room is formed at
once. The waiters, aside from the head one, are usually in livery.

Order of Precedence.

In the matter of going out to dinner the host takes precedence, giving
his right arm to the most honored lady guest. If the dinner is given
in honor of any particular guest, she is the one chosen, if not, any
bride that may be present, or the oldest lady, or some visitor from
abroad. The other guests then fall in line, gentlemen having had their
partners pointed out to them, and wherever necessary, introductions
are given. The hostess comes last of all, having taken the arm of the
gentleman most to be honored. In the dining-room no precedence is
observed after the host, save that the younger couples draw back and
allow their elders to be seated. Precedence of rank is not as common
here as in Europe.

On entering the door, if it is not wide enough to permit of two
entering abreast, the gentleman falls back a step and permits the lady
to enter first. All remain standing until the hostess seats herself,
when the guests find their places, either by means of name cards at
their plates, or by a few quiet directions, the gentlemen being seated
last. The highest place of honor for gentlemen is at the right of the
hostess, the next, at her left, and for ladies at the right and left
of their host.

The hostess should never eclipse her guests in her toilet, and neither
host nor hostess should endeavor to shine in conversation. To draw out
the guests, to lead the conversation in pleasant channels, to break up
long discussions, and to discover all possibilities of brilliancy in
the company around their board, should be their aim.

The hostess must never press dishes upon her guests, but they are
permitted, if they wish, to praise any viand that has pleased them.
The hostess must appear to be eating until all the company have
finished, and her watchful eye must see that every want is supplied.
At the close of the repast the hostess slightly bows to the lady at
the right of the host, when all the guests rise and return in order to
the drawing-room.

Where gentlemen remain