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.