Godwar LRP

"Any of us may become a god? Someone help us! "

The Etiquette of Banqueting

In these, more refined days, a great clamour has arisen for the definitive guide to hosting and participating in banquets. While the feasts of Agricole tend to be less formal, the feasts of the cities of Polisis follow similar formalities.

The Invitation

The invitation may be issued in either verbal form or written form.
Written form will be presented on small cards, in Meridian the cards are presented in matching envelopes to protect the privacy of the guests. If a written invitation is proffered, the prospective guest will, not later than the next day, reply in written form.

Verbal form will be word of mouth from an authorised associate of the host. This is generally kept for slightly less grand occasions. Likewise, the prospective guest will, not later than the next day, reply in verbal form.

A good invitation will include:

Time and Place.
Name and titles of host.
Purpose of the banquet.
Dress requirements.

For the purposes of this guide we shall assume a non-political gathering of no particular dress code. Black-and-white banquets cycle in and out of fashion in Southwest, and fundraisers for fortifications are a necessity in Eastmost.

Arriving at the banquet

Lamentably, the youth of today see an invitation for eight o'clock and read it as an entrance to be made at eight thirty. This makes a mockery of a properly planned banquet and is to be deplored.

The prompt arrival of the guests shall give them twenty minute's mingling in the entrance hall. At the end of such time an assistant to the host should appear, and lead the guests across the courtyard.

The style of our great grandparents is returning, whereby guests are often offered a ladle, a silver bowl and possibly a hand towel. The correct response is to accept the ladle and take a ladle of water from the well. Place this in the silver bowl and then wash your hands, before using the hand towel.

Notice that the cloister between the courtyard and the banquet hall is composed of progressively smaller doors. This is to harbour a state of mind conducive to the approaching experience, and it is expected the guests will observe silence in the cloister. Again, the fashion is to be a lot more strict on the use of cloisters and so forth than previously.

The banquet hall

Unlike the baroque confections of our ancestors, the banquet hall best suited to the contemporary gathering is simply dressed, with one banner on the wall, generally quoting some religious text. At each place shall be set the name of the guest (not the title, and if the real name of the guest is not required, then some pseudonym by which the guests may recognise themselves).

There shall also be a menu for each place set, and each guest shall be alternated so that a man may sit next a woman. Unless specifically requested, a husband should not sit next to a wife to allow a greater range of society for both.

Once the main course is consumed, the servers are then set to altering the decor of the hall, so that the austere religious banner is replaced by a display of flowers, either fresh or preserved, with smaller sprays throughout the hall.

The Menu

The traditional beginning of the meal may be loosely classed as the fruits of the sea followed by the fruits of the mountain.

The guests shall first be offered small treats of fish, rice and kelp. In some circles controversy rages as to whether it is acceptable to offer river fish in addition to sea fish, and this is considered a matter for the host to use their own tastes.

The server of the sea platter shall approach each guest, working deosil, until the platter is empty. The moment this occurs, the server with the fruits of the mountain shall start up with own platter, working widdershins.

Fruits of the mountains shall be red meat in pastries, a little more substantial than the previous starting but not enough to fulfil the appetite. Presenting some of the meat pieces in beer and flour batters was very popular ten years ago, but has more or less fallen out of current taste.

From these humble beginnings now comes the main dish, which is likely to be again some form of meat. Whereas our ancestors took this as their cue to present an entire pig, goat or cow, the modern tendency towards refinement suggests the use of poultry to contrast with the previous course.

Which ever you choose, seasonal vegetables are essential, as are some form of tuber or other. All other details are left to the host and the availability of the ingredients, but it is worth noting that liquid sauces, often based on the meat juices, are replacing jellies in popularity.

Now it may be that through reasons of health or preference a guest may wish to decline an item or perhaps a whole course. Forewarned by the menu at the place setting, no guest needs make a fuss, it is simply enough to smile at the server and say "not for me, thank you".

Once the heaviest part of the meal is consumed, it is commonplace to put before each guest a sorbet of either lemon or orange. In the relevant season a thick slice of watermelon may also be offered to cleanse the palate. While the guests consume such simple fare, the second stage of decorations should be accomplished.

The aperitif to accompany this meal is always a matter of some debate. For those who favour red meat, red wine served at room temperature is traditional, for those who favour poultry and fish, a lightly chilled white wine is appropriate. Fruit juice of any seasonal produce is always welcome, and in less exalted circles a vast pitcher of ice water is provided at every second place setting for guests to help themselves.

Port, on the other hand, is falling out of favour among banquets, possibly because of the Incident at Chequers, although it's cause is not helped by the fact that it was traditionally served in bottles so fashioned that the bottom came to a point. This was to prevent the port ever resting, as it had to be continually passed to the left.

The Final Course

Ten years ago that would have been considered a most satisfactory conclusion to the meal. Now however there are two methods by which a more memorable finale may be achieved. The first is the confection, the second is the chai. In the interested of neutrality, I shall present both versions, and by the time the fourth edition of this volume is published there is no doubt one method shall be favoured above the other.

Those wishing for an ostentatious occaison present, to much fanfare, a sculpture to the table, made of cake and coloured sugars. These cakes are made of both a dark and light sponge, and are often in the shape of strange beasts or remarkable buildings, sometimes decorated with gold leaf or sparklers. After all the guests have admired the creation, the host takes up the cake knife and makes the first slice, either in the doorway of the building or beheading the beast. Every guest is then given a slice of the cake.

Those aiming for humbler ideals take a bowl, a whisk, a small ladle, often fashioned of wood, and a quantity of green tea. With much ceremony the tea is scattered thickly in the bottom of the bowl, and then ladle after ladle of hot water is added until the tea has the constancy of pea soup. The host is required to taste this mix, as is any guest of honour, until all concerned are satisfied as to the taste. Then more water is added to make the normal infusion of tea, and a cup of such is served to each guest.

After the Meal

Everyone who has seen more than thirty years can remember when a fireworks display, viewed from the balcony, was considered the perfect after dinner enterainment. However the Inicdent at Chequers banned the sale of fireworks for a few years, and the massive displays of the past are now consigned to memory. I am told that a consequence of the Incident at Chequers, even today those thought to have been killed by sheer misfortune were said to be "standing too close to the port".
Nowadays more modest entertainments are offered, most popularly card games, though some daring souls have invited priests of Revelation to divine fortunes for the guests. Musicians and storytellers have once again regained their niche in something more than the common entertainments, and it's rumoured that two young braves actually performed a 'duel' by means of telling a tale each, and then having the superior story judged by their fellow guests.

Sundries

In the more exalted social circles a small bottle may often be seen sitting at the right of the place setting. Each guest will have brought their own,and nobody else may be suffered to touch it, nor indeed mention it. I need hardly mention that these discreet bottles hold antidotes to the most common poisons.

Upon exiting the banquet hall, the tendency among small groups of intimates is that each guests be presented with a small square of Isola delight on a stick. In winter this is often replaced with a cup of mulled wine.

It is to be hoped that this guide allows both the hosting and the participating of refined gatherings, and in all matters not mentioned above the host is encourage to use the taste common to their time and place.