The service is identical with that of dinner. Carving is done in the kitchen and no food set on the table except ornamental dishes of fruit, candy and nuts. The plate service is also the same as at dinner. The places are never left plateless, excepting after salad, when the table is cleared and crumbed for dessert. The dessert plates and finger bowls are arranged as for dinner. Flowers are usually put in the finger bowls, a little spray of any sweet-scented flower, but "corsage bouquets" laid at the places with flower pins complete are in very bad taste. =THE LUNCHEON MENU= Five courses at most (not counting the passing of a dish of candy or after-dinner coffee as a course), or more usually four actual courses, are thought sufficient in the smartest houses. Not even at the Worldlys' or the Gildings' will you ever see a longer menu than: 1. Fruit, or soup in cups 2. Eggs 3. Meat and vegetables 4. Salad 5. Dessert or 1. Fruit 2. Soup 3. Meat and vegetables 4. Salad 5. Dessert or 1. Fruit 2. Soup 3. Eggs 4. Fowl or "tame" game with salad 5. Dessert An informal lunch menu is seldom more than four courses and would eliminate either No. 1 or No. 2 or No. 5. The most popular fruit course is a macédoine or mixture of fresh orange, grape fruit, malaga grapes, banana, and perhaps a peach or a little pineapple; in fact, any sort of fruit cut into very small pieces, with sugar and maraschino, or rum, for flavor--or nothing but sugar--served in special bowl-shaped glasses that fit into long-stemmed and much larger ones, with a space for crushed ice between; or it can just as well be put in champagne or any bowl-shaped glasses, after being kept as cold as possible in the ice-box until sent to the table. If the first course is grape fruit, it is cut across in half, the sections cut free and all dividing skin and seeds taken out with a sharp vegetable knife, and sugar put in it and left standing for an hour or so. A slice of melon is served plain. Soup at luncheon, or at a wedding breakfast or a ball supper, is never served in soup plates, but in two-handled cups, and is eaten with a teaspoon or a bouillon spoon. It is limited to a few varieties: either chicken, or clam broth, with a spoonful of whipped cream on top; or bouillon, or green turtle, or strained chicken, or tomato broth; or in summer, cold bouillon or broth. Lunch party egg dishes must number a hundred varieties. (See any cook book!) Eggs that are substantial and "rich," such as eggs Benedict, or stuffed with pâté de foie gras and a mushroom sauce, should then be "balanced" by a simple meat, such as broiled chicken and salad, combining meat and salad courses in one. On the other hand, should you have a light egg course, like "eggs surprise," you could have meat and vegetables, and plain salad; or an elaborate salad and no dessert. Or with fruit and soup, omit eggs, especially if there is to be an aspic with salad.