Etiquette Throwback 1922: Setting The Places
While table settings haven't changed much in the last century, it's fun to see Emily's 1922 version.
Emily Post, Etiquette, 1922: Setting The Places
Millions and millions of people have used the following passage to set the table. It’s remarkably similar to what we describe today. Except for the use of the phrase “meat fork,” we often simply call this the entrée course today. However, Emily has the entrée course as optional.
For us, after years of talking about Emily being the one to suggest setting three courses worth of utensils at a time, seeing the description of it (how the salad utensils are brought out if the entrée utensils are set and “additional forks and knives are put on the table during dinner.”) is exciting! This is a big step forward from those table settings of yesterday that we read about in the last Thursday Throwback.
*Please note that grammar and spelling in the following excerpt follow early-20th-century standards.
Chapter XIV Formal Dinners
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 entrée, 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 flattened roll a third the width of its height. (Bread should not be put in the napkin—not nowadays.) The place cards are usually put above the plate on the tablecloth, but some people put them on top of the napkin because they are more easily read.
When the places have been set, four silver dishes (or more on a very big table), either bowl or basket or paten shaped, are put at the four corners, between the candlesticks (or candelabra) and the centerpiece; or wherever there are four equally spaced vacancies on the table. These dishes, or compotiers, hold candy or fruit, chosen less for taste than for decorative appearance.
On a very large table the four compotiers are filled with candy, and two or four larger silver dishes or baskets are filled with fruit and put on alternately with the candy dishes. Flowers are also often put in two or four smaller vases, in addition to a larger and dominating one in the center.
Peppers and salts should be put at every other place. For a dinner of twelve there should be six salt cellars at least, if not six pepper pots.
Olives and radishes are served from the side table, but salted nuts are often put on the dinner table either in two big silver dishes, or in small individual ones.
While Emily does not mention the bread plate, she does make it clear that butter plates are not acceptable. Rolls were served without butter and did not need a bread plate in Emily’s day. We love the call for simplicity, with no fancy folding of the napkin, and it cracks us up to see her act the modern way by suggesting that nowadays, the roll should not be placed in the napkin. However, she then turns and heads straight for imagery of old times with descriptions of fruit-filled platters, candy dishes, olives, and nuts that occupy the table. These almost belie her takedown of the table of yesterday as they are very much so elements that were on the way out and signs of a bygone era. The candy and nut dishes were the last to go. Today, we might have a little dish of olives or nuts at the very start of a meal with other bites and nibbles for appetizers, but not so much just at the table during the meal.
What are your thoughts on how slowly table setting changes over time? Is there anything about today’s modern setting that you’d like to change? If so we’d love to hear about it! If you can’t post here, head on over to the Monday post, where the comment thread is open to all.
A GIFT WORTH GIVING Signed copies of Emily Post’s Etiquette - The Centennial Edition are available now and make an excellent gift and pair well with our NEW TRIVIA GAME: Mind Your Manners. Get your copy today from the fine folks at Bridgeside Books!
HELP KEEP EMILY POST PUBLISHING QUALITY CONTENT It takes a lot for this small team to keep Emily Post's etiquette relevant today. If you enjoy this publication and would like to ensure it continues, please join our paid Community Membership. It is the most impactful way to help. Thank you for considering it. Your support makes a big difference.
Thanks for taking the time to explore some old-school etiquette with us today. We love sharing sections like this one. Keep an eye on your inbox for the Saturday Sip; it’s up next! And if you haven’t checked out the podcast this week, here’s the link.
All our best,
Lizzie and Dan
Are you looking to improve your etiquette? Check out our eLearning programs for business and dining etiquette.