"You're late!" I barked opening the door at 8.30pm.
The two young pretty girls standing there in the cold trembled, made as if to go away. "Sorry, sorry" they whimpered.
"All right then you can come in" I allowed grumpily, beckoning them in "we'll just have to put the table back. You've missed the first course"
"Don't worry about the first course, if you like" they said in their piping voices.Ross, Scottish Front of house, swivelled into the living room, carrying a 2 person table over the heads of the diners, plonking it down in front of the fire. The girls sat down obediently, coats still on, as table cloth, napkins, cutlery were gradually placed on the table. Two glasses of grog were dolled out.
"No. It's fine." I said with an air of martyrdom.
"Mum you can't talk to guests as if they are your children. It's not me coming in late after a night out."
I reacted with outrage "What does she look like?".
"I told you there was corkage beforehand. It was listed on the website. Plus it's not expensive".
The poor woman, taken aback, said "it wasn't me, it was her" pointing to her companion.
Who then said "It is expensive".
"NO IT ISN'T' I insisted "plus if you thought it was, why did you book?" I finished with triumphant logic.
What would be a typical Georgian meal?
If you were going out to a pub or inn during the day, they served a thing called 'the ordinary', which was the hot dish of the day, or it would have meant cold meats and cheese on a sideboard, with a small salad selection.
If you ate in, it would be common to have a soup or a fish course, even it was just a couple of grilled or pickled herring/oysters, followed by dressed meat of some description or a pie served hot. It was good drills to have at least one salad and a crisply cooked green vegetable. Not so different to us now really. Portions weren't enormous, so when you see loads of different dishes on a table, it doesn't mean it amounted to gargantuan amounts of food. I can PDF you Hannah Glasse's Art of Cookery if you like. @msmarmitelover