TABLE SETTING AND SERVING
General Rules

Observe neatness, order sect convenience in serving all
meals.

Use spotless linen, ieniaine silver and glass. We sania
have beautiful linen, china and silver, but we can see that
what we have is perfectly clean and as attractive as we
can make it.

A good waitress is neat, len. quiet and observant.

See that salt and pepper shakers and sugar bowls are
filled and in order.

Use a centre decoration of howeie: fruit or a plant.
Serve hot dishes hot—cold dishes cold.

Remove the food, the soiled dishes and any clean dishes
pertaining to that course before serving the next course.

Serve and remove everything from the right with the

‘right hand except dishes from which the guest serves him-
self, or serve and remove everything from the left with the
left hand except beverages.

Remember that a simple meal easily served is much more
enjoyable than an: elaborate’ one the serving of which
requires the hostess to frequently leave her place.

Setting the Table.
Lay the pad or silence cloth. ©

Lay the table cloth with the centre crease lengthwise and
exactly in the centre of the bss with the overhanging
ends even. |

Place the centre piece in the centre and tray cloths, if used,
at each end...

Lay the ‘covers.’ Place a plate in the centre with knives
at the right with the cutting edge toward the plate. Place
the spoons to the right of the knives in order of use. Place
the glass at the point of the largest knife. Place the forks
at the left of the plate and the bread and butter plate to
the left of the tip of the forks. A small knife or butter
spreader may be laid on the bread and butter plate with
the cutting edge turned to the left. Place the serviette at
left below the bread and butter plate. The silverware and
serviette should be placed in a straight line one inch from
the edge of the table.