The Queen named the collector beforehand, and informed her of it through her lady of honour, who was besides desired to send the purse to her. The collectors were almost always chosen from among those who had been recently presented. After returning from mass the Queen dined every Sunday with the King only, in public in the cabinet of the nobility, a room leading to her chamber. Titled ladies having the honours sat during the dinner upon folding-chairs placed on each side of the table. Ladies without titles stood round the table; the captain of the Guards and the first gentleman of the chamber were behind the King's chair; behind that of the Queen were her first maitre d'hotel, her chevalier d'honneur, and the chief equerry. The Queen's maitre d'hotel was furnished with a large staff, six or seven feet in length, ornamented with golden fleurs-de-lis, and surmounted by fleurs-de-lis in the form of a crown. He entered the room with this badge of his office to announce that the Queen was served. The comptroller put into his hands the card of the dinner; in the absence of the maitre d'hotel he presented it to the Queen himself, otherwise he only did him the honours of the service. The maitre d'hotel did not leave his place, he merely gave the orders for serving up and removing; the comptroller and gentlemen serving placed the various dishes upon the table, receiving them from the inferior servants. The Prince nearest to the crown presented water to wash the King's hands at the moment he placed himself at table, and a princess did the same service to the Queen. The table service was formerly performed for the Queen by the lady of honour and four women in full dress; this part of the women's service was transferred to them on the suppression of the office of maids of honour. The Queen put an end to this etiquette in the first year of her reign. When the dinner was over the Queen returned without the King to her apartment with her women, and took off her hoop and train.