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Before the food even arrives, dining etiquette plays a crucial role in setting the stage for any grand feast. One notable aspect is the preparation of the napkin—often larger than today's standards, it resembled more of a bib to protect lavish clothes from spills. It’s regarded as impolite to use the napkin in certain ways, emphasizing the decorum expected at such fine tables.
Dinners of this time were characterized by an overwhelming number of dishes displayed but not necessarily served to all. The service style, known as service à la Française, entailed presenting multiple dishes for the diners to admire rather than distribute.