long table occupies the centre of the room.

When a sitting-down luncheon is given the bride and bridegroom should
sit either at the head of a long table or at the centre of it--the bride
at the bridegroom's left hand. The bride's father should sit next the
bride with the bridegroom's mother. When the bride and bridegroom sit
at the centre of the table the bridesmaids should sit opposite to them
with the gentlemen who have taken them in to luncheon; each sitting at a
gentleman's right hand.

When the bride and bridegroom occupy the head of the table, the
bridesmaids, with the gentlemen who have taken them in to luncheon,
should place themselves next the parents on either side of the table,
dividing their number into two groups.

When the bride's father is dead, her eldest brother or nearest male
relative should take his place and should take the bridegroom's mother
in to luncheon.

* * * * *

=A Wedding Breakfast= is now termed a luncheon, champagne and other
wines take the place of tea and coffee, which beverages are not served
until towards the end of the luncheon. At weddings which take place
at 2.30 p.m., a luncheon is frequently given at 3, followed by a
"tea" at 4.

* * * * *

=The Luncheon Menu= generally comprises soup, entrees both hot and cold;
chickens, game, mayonnaises, salads, jellies, creams, etc., etc., and
other dishes of a like character.

The sweets should be placed on the table, fruit also.

The entrees, etc., should be handed by the servants, the sweets should
also be taken off the table by the men-servants and handed round in
turn.

At a standing-up luncheon the gentlemen should help the ladies and
themselves to the various dishes on the table, as dishes are not handed
at this description of luncheon; hot entrees and soup are not given. The
menu is in other respects similar.

The tables should be decorated with flowers at either a standing-up or a
sitting-down luncheon. Bottles of champagne should be placed the length
of the table at a standing-up luncheon; if not, the gentlemen should ask
the servants in attendance for champagne for the ladies they have taken
down, and for themselves. At a sitting-down luncheon the servants offer
champagne to the guests in the same order in which they hand the dishes.

When the sweets have been handed the bride should cut the wedding-cake.
This she does by merely making the first incision