LUNCHEONS
THE ETIQUETTE for a luncheon is essentially the same as that for a breakfast, which has already been described. But the luncheon at present enjoys a popularity that is distinctive in one respect: it serves conveniently very often as a function wholly for the entertainment of feminine guests.
The usual hour for a luncheon is from one to two o’clock. The invitations, unless the affair is to be quite informal, should be sent out ten days before the date set. As in the case of a breakfast, the invitation may be sent on a visiting-card, writing below the name:
Luncheon at one o’clock
April the fourth
For an especially formal affair, the invitation should be engraved on square white cards of large size, similar to those employed for dinner-invitations.
Mrs. George Vinton Thorne
requests the pleasure of
........................................
company at luncheon
on ..............................
at .......................... o’clock
Eleven Green Street
A note written in the first person may convey the invitation, if the hostess prefers this manner.
The acceptance or refusal of an invitation may be in the third person, following the examples given in the chapter on dinners, or it may be written as a note in the first person. In either case, the method used in the invitation itself must govern the style of the reply.
At the more formal luncheon, the menu may be elaborate, with oysters, bouillon, fish, and other courses following to any desired extent, but care must be taken always that the general character of the viands served must not be oversubstantial. The meal should be of a distinctively lighter sort as compared with dinner.
The women guests usually wear their most effective frocks. Wraps are left in the cloak-room provided, or, if this is lacking, in the hall. The hats are not removed, but the veil is either pushed up out of the way, or removed, according to the wearer’s pleasure. The gloves are taken off after arrival at table, and left in the lap, covered by the napkin.
A guest should remain for at least half an hour after the completion of the meal, and from this minimum of time up to an hour or perhaps a little longer, according to the particular circumstances.
The farewell of each guest should, of course, contain some phrase expressing appreciation of the hospitality enjoyed.