Amy McCarthy at Eater:
Your napkins need to be folded in a way that suggests you hold a degree in structural engineering.
Published in 1888, How to Fold Napkins by Jessup Whitehead remains a comprehensive guide to the most maniacal folded napkin designs. “The eye must be feasted as well as the palate,” Whitehead wrote. Within the book’s pages, you can learn how to fold crisp linen into a fleur-de-lys, a crown, a bridal serviette, or a Double Horn of Plenty (whatever that is). Notably, you will need a lot of starch to make most of these feats of napkin architecture happen.
More here.