Charles Dickens

Charles Dickens

Summary

Portrait of Charles Dickens Charles Dickens Sketches by Boz — Public dinners (1836)

Being fortunate enough to find a plate without anybody’s card in it, you wisely seat yourself at once, and have a little leisure to look about you. Waiters, with wine-baskets in their hands, are placing decanters of sherry down the tables, at very respectable distances; melancholy-looking salt-cellars, and decayed vinegar-cruets, which might have belonged to the parents of the indigent orphans in their time, are scattered at distant intervals on the cloth; and the knives and forks look as if they had done duty at every public dinner in London since the accession of George the First.
Source: Wikisource

Portrait of Charles Dickens Charles Dickens Sketches by Boz — Public dinners (1836)

As to the dinner itself—the mere dinner—it goes off much the same everywhere. Tureens of soup are emptied with awful rapidity—waiters take plates of turbot away, to get lobster-sauce, and bring back plates of lobster-sauce without turbot; people who can carve poultry, are great fools if they own it, and people who can’t have no wish to learn. The knives and forks form a pleasing accompaniment to Auber’s music, and Auber’s music would form a pleasing accompaniment to the dinner, if you could hear anything besides the cymbals.
Source: Wikisource

Portrait of Charles Dickens Charles Dickens Sketches by Boz — Public dinners (1836)

The substantials disappear—moulds of jelly vanish like lightning—hearty eaters wipe their foreheads, and appear rather overcome by their recent exertions—people who have looked very cross hitherto, become remarkably bland, and ask you to take wine in the most friendly manner possible—old gentlemen direct your attention to the ladies’ gallery, and take great pains to impress you with the fact that the charity is always peculiarly favoured in this respect—every one appears disposed to become talkative—and the hum of conversation is loud and general.
Source: Wikisource

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