18 DEPARTMENT OF EDUCATION.

4. Place knives at the right of the cover with the sharp edge of the blade
turned towards the plate. Arrange in order of use, beginning from the outside.

5. Place the forks at the left of the cover with the tines turned up, in order
of use,

6. Place the spoons at the right of the knives in order of use.

7. Place the tumbler at the tip of the knife, and the bread-and-butter plate
to the left of the tip of the fork.

8. Place the napkin to the left of the fork, and below the bread-and-butter
plate, the open edge towards the cover. Fancy folding of napkin is not in
good taste.

9. Place the pepper and salt near the corners, or between two covers in
line with the glass.

10. Place the carving-knife at the right and the fork at the left of the host,
and the tablespoons beside the dishes to be served.

11. Place in front of the hostess, at the time for serving, the coffee-pot,
sugar-bowl, cream-pitcher, and cups and saucers arranged in groups of two.
These may be arranged on a tray, if desired.

12. Place sugar-bowl so that the handles are parallel to the edge of the
table, the cream-jug with handle towards the hostess.

18. Arrange the chairs so that the edge of the seat is on the same line as
the overhanging cloth.

14. In placing food on the table observe the art principle of balance; e.g.,
the meat course in front of host will balance the vegetables in front of the
hostess.

15. Have the covers on opposite sides of the table within parallel lines.

TABLE SERVICE.

‘There are three ways of serving meals—the Bhsgian style, the English style,
and the Compromise style.

In the Russian style only flowers, silver, and china are placed on the table
at the beginning of the meal. The several courses are served from the left
side, each person helping himself when the dishes are passed; or the plates
are served in the kitchen and placed before each guest. This style is best
adapted to serving large numbers.

The English style of serving is used at small dinner-parties and in the home.
The host carves and serves the meat and vegetables and the hostess serves the
soup, salad, dessert, and coffee. The served dishes may be passed to each
guest by the maid, or when no maid serves they may be passed hes one
person to another.

The Compromise style is a combination of both English and Russian styles,
some of the courses being served from the kitchen and some from the table.
Frequently the soup and dessert are served from the kitchen, while the main
course is served from the table. This type of service is most frequently used
in Canadian homes.

Right-hand or Left-hand Service.

There are two methods of serving guests at the table which are recognized
as correct—namely, the right-hand and left-hand service. In using the right-
hand service all dishes are placed and removed from the right, with the excep-