LadyHugs
Posts: 2299
Joined: 1/1/2004
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Dear CrappyDom, Ladies and Gentlemen;
I beg to differ that “high protocol” for dinners do not exist outside of fantasy. Every government to every nation has protocol in different levels, from informal to high protocol when serving meals. State dinners are usually “high protocol.”
Protocol in short, means rules and etiquettes; so indeed there are rules from setting the table, for the candles, the center piece, the linen, the glassware, the silver, the crockery (plates/china) as well as the dressing of the host/hostess and the guests. Respond if you please in French (RSVP), to where guests are to sit, napkin etiquette, meanings by the placement of silverware as to signal the plate is ready to be removed by the servant, etc.
In the Master/slave the Master/Mistress makes the choices. However, many Masters will admit how naïve they are about serving or putting on a formal dinner and leave it to slaves or submissive types to create and manage. It takes a lot of work, planning and help to pull off any formal dinner.
A lot of the choices stem from how many slaves the Master/Mistress has to work with. If you have more than four, a small formal dinner will work. However, if one slave with five guests at a formal dinner will be swamped and frustrated. When formal or high protocol dinners are done, everybody wants to put on the best of everything, from the great details to the tiniest details.
My personal advice is, for any Master/Mistress who wishes to put on a formal dinner or “high protocol” dinner is best served by practice in serving days in advance before the actual event. If you see personnel problems you can thin the guests down to a manageable level for your slave/submissive. The table can be pre-set, most web sites dealing with entertaining will help with candle etiquette, linen etiquette, table setting etiquette and dressing etiquette. If you don’t have enough slaves to serve, I highly recommend making foods that can be prepared in advance done the day before, and leave what must be done last on the day of the dinner. Usually, there is a twenty minute gap between courses, to which the slave/submissive is busy at a mad pace to prepare the next course. The desert phase is when the slave can catch their breath. I also recommend a slave/submissive who is serving eat before the dinner. They will have little chance to eat once dinner starts and ends, then lingers and moves into the sitting room or gather spot after leaving the table.
If Masters/Mistresses are bringing their own slaves into the formal dinner, I highly suggest that the one hosting the formal dinner; ask those owners to loan their slaves for the day prior as to permit all the slaves to practice in serving, as to be as fluid as possible.
It is most unfair for the servants to suddenly throw them into a serving situation, without these slaves/submissive types to practice with each other and accustom to their serving styles.
As for my personal preferences, I prefer my slaves to be dressed in formal serving situations. Butler’s tuxedos and in gloves. Reason being, gloves provide a barrier between the hot plates and their hands, so this is a kindness to my servants. I also dress in formal attire for formal dinners. The focus should be on the dinner and not naked slaves, as I have had guests that were distracted by penis so close to their meal. In my personal serving preferences, I like uniform service. If one slave is naked--all slaves are naked.
One slave dressed in a dark suit, all should be in dark suits. The hostess/host sets the pace of the meal, as well as the service. So, the slave is watching my silent table codes and nobody is rushed in eating. Positioning of slaves really depends on how many slaves you have to work with. If I have one, they are at the doorway as to attend all the guests and they can slip back in to the kitchen to prepare the next course. If I have two, the second slave supports the first. Removing plates, one can carry a tray as one removes the dishes as to make room for the next course. It is also workable when serving the course the one who holds the tray as the other removes from the tray and places it on the table.
If you have excess slaves, you’re blessed. They can be in the kitchen preparing the courses while their brother/sister slaves are standing in silence watching their assigned guests and in service.
Good references would be; International Guild of Professional Butlers; Emily Post 1950s vintage preferred; Formal Tea and Formal Dinners.
Respectfully submitted,
Lady Hugs
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