Table Service 11

dishes are placed and removed from the right, with the exception
of dishes served from the side, the guest helping himself. In the
left-hand service all dishes are placed and removed from the left,
with the exception of beverages. ;

3. Rules for Serving—Just before the meal is served, fill
each glass 2 full of water, and place a piece of butter upon each
bread and butter plate. Hot breads should be placed inside a
clean folded napkin to keep them hot.

The hostess assigns the places at the table. The lady guest of
honor sits at the right of the host, and the second lady of import-
ance at the left. The gentleman guest of honor at the hostess’
right.

The guests stand behind their chairs until the hostess makes
the move to be seated, then they sit down from the left hand
side of the chair.

The hostess is served first, then the next person to the right,
around the table in succession. If preferred the guest of honor
may be served first, and then the others to her right in order
of sitting.

In removing a course, take all dishes containing food first, then
the soiled plates and silver, beginning with the hostess or lady
guest of honor. Salts and peppers are removed last on a small
tray. Bread and butter plates should remain upon the table
until after the salad has been served. Use a folded napkin and
plate, or small tray, to remove crumbs from the table.

Children should be taught to help in the serving. In many -
homes the mother is the only one to leave the table, remove
dishes and bring in the next course; but this duty should devolve
upon the younger members of the family, both boys and girls.
If waiting on table, rise quietly, leaving napkin partially folded
at left hand of plate.

Care should be taken to pass all the accompaniments of each
course at the right time, but avoid the confusion of passing
many things at. once.