Page:Book of Etiquette, Volume 2, by Lilian Eichler.djvu/74

52 The formal luncheon offers an ideal time for the hostess to display her finest china, her best silver. It is an occasion when dignity and beauty combine with easy friendliness to make the event memorable, and the wise hostess spares no effort in adding those little touches that go so far towards making any entertainment a success. Menu cards and favors, of course, are "touches" that belong to the dinner table alone; but flowers, service and general setting of the dining-room are details that deserve considerable attention and thought.

The primary requisite of a successful luncheon is harmonious and agreeable relationship between hostess and guests. This holds true both of the formal and informal luncheons, though particularly of the former. One cannot possibly enjoy a luncheon—no matter how carefully the menu has been prepared, no matter how delightful the environment—if there are awkward lapses in the conversation; if there are moments of painful, embarrassing silence; or if the conversation is stilted, affected or forced.

Spontaneity of conversation and ease of manner, together with a hostess who knows how to plan delightful little surprises, and simple though delicious menus,—these are the secrets of successful luncheon-giving. And if they cannot be observed, the hostess had better direct her energies toward strictly formal entertainments; the luncheon is not one of her accomplishments.

The hostess receives in her drawing-room. She rises as each guest enters the room, greets her, or him, as the case may be, with outstretched hand, and proceeds with any necessary introductions. As soon as all the guests