The formal luncheon is served like the formal dinner, with the following exceptions: If the table is of very handsome wood, without scratch or blemish, it may be left bare, using small doilies under tip-plates and dishes, and a centrepiece. This is a rare opportunity to display artistic embroideries, but the fine damask table-cloth is always in good taste and there is a faint rumor that the bare mahogany is going out of style.

When luncheon is announced, the hostess asks her friends to follow her to the dining-room, without formality.

The soup is served in two-handled cups, the heavy roast or piece de resistance is omitted generally, and very few vegetables are served. The hostess may serve the salad, the dessert, and the coffee, although these are more often served from the side. Wines are not always offered, and never more than one or two kinds. Sauterne being the favorite wine for ladies' luncheons, an opportunity is given to exhibit rare and daintily colored glass. A fruit, tea, or wine punch is often served in the place of wine. It is poured from handsome glass or silver pitchers, and cordials are served after the coffee, which is served at table.