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One general rule applies in both cases: confusion, noise and slovenliness are always
inexcusable.

Service should be as unobtrusive as possible, under any circumstances. To gain
this end, it must always be simple enough to fall easily within the capabilities of the
person who is doing it. One maid who both cooks and serves the meal should not be
asked to give more service at the table than she can manage and still bring everything
to the dining room exactly as it should be. If the dishes themselves are planned with
this end in view, she should be able, however, to give ample service to a not over-large
number of people. If there is no maid, it is best for one person to clear away the soiled
dishes and bring the other courses to the table. This should be facilitated as much as
possible by having things ready beforehand and by the use of a side table or a wheel
table on which all the soiled dishes may be quickly removed and taken to the kitchen
at a single trip.

Where cocktails of fruit or oysters, etc., are to open a meal, they may be already at
the places. Cocktail glasses, like custard cups or ice glasses, should always be placed
on a small plate. For a formal meal this, again, will rest on a service plate, as shown
in our picture on page 29. The spoon for a special course like this may be on the plate
or it will be placed at the extreme right of the place.

Soup may be served at the table from a large tureen or brought to the table in
bouillon cups or soup plates.

Unless there is a butler, the carving is usually done at the table. Where there are
more people, however, than the carver can serve without too much delay, the carving
may be done beforehand in the kitchen.

It is correct to pass vegetables to each person in turn, beginning with the hostess
or the mother of the household, then the person on her right and so on round the table.
A spoon and fork should be in each vegetable dish and the maid may carrya dish in each
hand to facilitate service. A small tray may be used or it is also correct to hold each
vegetable dish with a folded napkin. Any dish which is passed to the diner for him to
help himself, should be proffered at the left side, so that he may use the spoon in his
right hand and transfer the food to his own plate without having to twist his hand in
an unnatural way. The dishes are usually removed from the right side. Each plate
should be taken away on a service tray or one may be carried in each hand; under no
conditions must any ‘“‘stacking’’ of dishes be done in the dining room.

Coffee, water, etc. will be served from the right side, as it would be very awkward
for the maid to lean across the diner to place a cup or fill a glass.

Desserts may be served at the table or from the kitchen. ‘Tea or coffee are usually
poured at the table unless coffee is served later in the drawing room. After dinner
coffee may be poured in the kitchen, if it is preferred. The coffee spoon will be on the
Saucer.

Sweets, almonds, olives, relishes, peppers and salts, may be on the table from the
beginning. After the meat course, pickles, relishes and anything else pertaining par-
ticularly to that course should be removed. Also the salts and peppers, unless they are
further required for a salad. Small dishes of this type should be placed on a service tray
and crumbs should be removed before dessert is served.

If finger bowls are used, each one will be brought to}the table on a small plate covered
with a doily.