Two hours is the extreme limit of time that should be given to a dinner; one hour and a quarter, or a half, is preferable. Eight courses served quickly, but without seeming haste, require as much time as most people can sit at the table without fatigue. Last impressions are as enduring as first ones, so it is important not to surfeit, for
When fatigue enters into so-called pleasure, failure begins.
Judgment shown in combination of dishes, the perfection of their preparation, careful serving, and taste in adornment, are elements of refinement that far outweigh quantity and ostentation.