Show good taste today BY EMILY POST author of ETIQUETTE THE BLUE BOOK OF SOCIAL USAGE ETC DINNER GIVING MY Y DEAR mrs post would you please sum up a list including all items for my cay waitress to remember when setting the dinner table for or a dinner party answer the items of a properly equipped dinner table include 1 A tablecloth or place mats or wh whatever alever is to be the foun foundation dati on of tile the setting 2 A centerpiece ol of fruit or flowers or an ornament complete in itself 3 A place plate often called a service plate marking the center ot of each place set for each person at table 4 flat silver whichever implements are necessary for the course to be served but three forks three knives anh es and soup spoon and either fruit spoon or oyster fork maximum amount 5 never less than four candlesticks or two candelabra two candles are absurdly out of proportion to any table bigger than a card table no candles in daylight 0 two dishes of sweets on a refectory table four dishes on a round or square table 7 glasses classes for whatever hat ever you yon serve never put on glasses or pieces of flat silver chich are not cot to be used 8 salt cellars anil and pepper pots between every tiso places 9 A napkin on each place plate at a family dinner bread and butter plates are allowed put cut never at a halfway formal forma dinner party conventional vent rent ional lonal place cards are not dot very suitable for dinners of less lesa than ten or for lunches flinches of less than eight on the other oilier hand it if you like fancy place cards or favors there Is certainly no reason why you should not set your own table with what you like especially at christmas or thanksgiving or at a birthday party or a wedding I 1 anniversary or other intimate dinners on more formal occasions plain place cards cardl are best salted nuts are put either in small am all individual dishes above vach each plate or in a pair of dishes one at either side or end of the table certain hostesses always include them others rarely it ever do just as olives radishes and celery are always served at certain tables and never at others |