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The midday meal, called luncheon, varies in character from a very informal service, where the dishes are placed on the table and the servants leave the room, to one of equal elaboration and formality with that of a dinner. As this meal is made to conform to convenience, it is difficult to give general rules, as rules are conventions of ceremony, and ceremony is sometimes disregarded, as in the case where a larger number of guests are received than the service of the house admits of entertaining in other than an informal manner.

Luncheon proper corresponds to what in foreign countries is called the second breakfast, or déjeûner à la fourchette, where people are seated at the table and served as at dinner. The French breakfast hour, however, is usually twelve o'clock, while luncheon is an hour or more later.

Entertaining at luncheon is as customary as dinner giving, but ordinarily the company is composed of women alone, men as a rule not being entertained at this hour, except on holidays or special occasions.

A card with the name of the guest distinctly written on it designates the place at the table to be occupied by that guest, and each one finds her place without being otherwise directed, as the hostess is the