r woman, in which case she has that place.
The chaperon is then at your left. Wraps and coats are taken off in the
hall of the restaurant and checked. There is no order of entry, except
that the host should precede and the others follow.

The usual _menu_ for a theater supper is:

I. Clams or oysters on the half shell.

II. Bouillon in cups.

III. Chicken _croquettes_ or sweetbreads with peas, or lobster _a la
Newburg_.

IV. Terrapin or birds with salad.

V. Ices, cakes, _cafe noir_, _bonbons_.

VI. _Liqueurs_.

With the oysters or clams white wine is served. Champagne follows the
bouillon until the end of the supper.

After supper the party usually returns to the residence of the chaperon,
where the unmarried women have their maids and family escorts awaiting
them. The host accompanies them to the chaperon's house, but the other
men take leave at the restaurant. The chaperon may have it arranged to
have dancing at her house, in which case the party return with her after
supper.

_A supper in the ladies' annex_ in nowise differs from this, except that
you do not tip the waiter or pay the bill, but have it charged in your
monthly account.

The _menu_ for a supper at your own apartments follows the same lines as
those already given.

_Theater clubs_ are associations of women and men, all subscribing,
meeting at the houses of different members, one of whom gives the
supper.

_Bachelors' dances_ or _balls_ are given at a large hall by a number of
unmarried men, who subscribe a certain amount each. A number of
well-known matrons are asked to receive the guests, and a cotillon
usually follows the supper.

_Impromptu lunches_, _dinners_, or _suppers_ at restaurants sometimes
require the immediate settlement of the account. Be careful to draw from
your pocketbook a bill of large denomination, and not a handful of
change. Do not con over or dispute the items. If you have an account,
simply sign the check. If not, it is best to give the waiter his tip and
go to the desk and pay while the members of your party are getting their
wraps.

_Dinners at restaurants_ are frequently given by bachelors, and are
followed by a visit to the theater. The rendezvous is either at the
house of the chaperon or at the restaurant itself, should the party be
limited in number.

The _menu_ varies according to the season. Six courses, including raw
oysters or clams, soup, fish, _entree_, roast and vegetables, birds and
salad, ic